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Herb Crusted Kudu Loin, Sweet Potato, Beetroot, Chilli Chocolate Sauce and Berry Compote
Herb Crusted Kudu Loin, Sweet Potato, Beetroot, Chilli Chocolate Sauce and Berry Compote – - Recipe

Rich and tender, herb-crusted kudu loin paired with creamy sweet potato and earthy beetroot, elevated with a unique chilli chocolate sauce and a sweet, tangy berry compote.

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Ingredients

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Beetroot Puree and Beetroot Balls

  • Beetroot 3.0 whole
  • Coconut milk 100.0 ml
  • Agar agar powder 2.0 g
  • Extra virgin olive oil 50.0 ml
  • Salt & pepper to taste

Sweet Potato Puree and Sweet Potato Balls

  • Sweet potato 3.0 whole
  • Coconut milk 100.0 ml
  • Agar agar powder 2.0 g
  • Extra virgin olive oil 50.0 ml
  • Salt & pepper to taste

Chocolate Chilli Sauce

  • Dark chocolate 200.0 g
  • Cream 200.0 ml
  • Red chillies, chopped, 1/2 tsp
  • Butter 30.0 g

Berry Compote

  • Strawberries, fresh, hulled and quartered, 1/4 cup
  • Blueberries, fresh, 1/4 cup
  • Blackberries, fresh, 1/4 cup
  • Brown sugar
  • Fresh lemon juice 1.0 tsp
  • Lemon zest, 1/4 tsp
  • Salt

Sautéed Baby Spinach

  • Baby spinach 160.0 g
  • Olive oil, 1/2 tbsp
  • Garlic cloves, 1/4, peeled and mashed
  • Fresh lemon juice, 1/2 tbsp
  • Salt & pepper

Herb Crust

  • White bread, crust removed 4.0 slices
  • Butter, softened 1.0 cup
  • Garlic cloves, finely chopped 1.0 whole
  • Mint, finely chopped 1.0 tsp
  • Thyme (fresh) 1.0 tsp
  • Rosemary, finely chopped 1.0 tsp
  • Coriander (fresh) 1.0 tsp
  • Parsley, Italian 1.0 tsp
  • Cheese, Parmesan 2.0 tbsp
  • Salt & pepper to taste

Kudu Loin

  • Kudu loin, trimmed and cut into 80 g loins 320.0 g
  • Butter 100.0 g
  • Extra virgin olive oil 2.0 tsp
  • Salt & pepper to taste
Created By:
No Chef Image

Chef Warren Frantz

Rich and tender, herb-crusted kudu loin paired with creamy sweet potato and earthy beetroot, elevated with a unique chilli chocolate sauce and a sweet, tangy berry compote.

...

Preparation

  1. Beetroot Puree and Beetroot Balls

    1. Cook the beetroot until soft. Use a small melon baller and make 12 beetroot balls, set aside. 
    2. Heat the coconut milk in a small saucepan.
    3. Place the remaining beetroot with the coconut milk in the saucepan and bring to a boil. 
    4. Transfer to a blender, add olive oil and Agar Agar and blend to a smooth consistency. 
    5. Season to taste and set aside.

  2. Sweet Potato Puree and Sweet Potato Balls

    1. Cook the sweet potato until soft. Use a small melon baller and make 12 sweet potato balls, set aside. 
    2. Heat the coconut milk in a small saucepan. 
    3. Place the remaining sweet potato with the coconut milk in the saucepan and bring to a boil. 
    4. Transfer to a blender, add olive oil and Agar Agar and blend to a smooth consistency.
    5. Season to taste and set aside.

  3. Chocolate Chilli Sauce

    1. Place all ingredients in a small saucepan. 
    2. Cook over low heat, while continuously stirring the sauce. 
    3. Continue until the chocolate is melted and the sauce has a smooth consistency. 
    4. Season to taste and set aside.

  4. Berry Compote

    1. Combine all the ingredients in a medium, heavy-bottomed saucepan. 
    2. Bring to a boil over medium-high heat, and then reduce to a simmer. 
    3. Simmer the mixture, stirring occasionally. 
    4. Remove from heat and set aside.

  5. Sautéed Baby Spinach

    1. Wash baby spinach and remove stems.
    2. Heat the olive oil over medium-high heat in a small saucepan. 
    3. Add the spinach and garlic and simmer for 1 to 2 min, stirring occasionally. 
    4. Season to taste. 
    5. Remove from the heat and set aside.

  6. Herb Crust

    1. Cut bread into small cubes. 
    2. Add softened butter, chopped herbs and grated parmesan cheese. 
    3. Mix well together and roll out ½ cm thick on a non-stick baking sheet. 
    4. Refrigerate for 30 min.

  7. Kudu Loin

    1. Add olive to a hot pan, add butter. 
    2. Add Kudu loins and panfry until golden brown, medium-rare. 
    3. Season with salt and pepper.
    4. Cover with herb crust and use blow torch to finish it off. 
    5. Set aside.

  8. To Assemble

    1. In the centre of the plate place the beetroot and sweet potato puree. 
    2. Add the spinach on top. 
    3. Slice the herb-crusted kudu loin and place on top of the baby spinach. 
    4. Add the 3 beetroot and 3 sweet potato balls on the side of the stack with the berry compote. 
    5. Drizzle chilli chocolate sauce over the kudu loin. 
    6. Garnish with berries and serve.
Created By:
No Chef Image

Chef Warren Frantz

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