Want to try the mouthwatering meal prepared by award-winning chef Lorna Maseko on the latest episode of Homegrown Tastes South Africa? Here is her recipe for a crusted carpaccio with honey vinaigrette, garlic and herb bruschetta and marinated olives.
Remember to catch new episodes of the show on Wednesdays 20:00 on BBC Lifestyle (DStv channel 174). It is repeated on Thursdays and Fridays and also available on DStv Catch-up.
First, the carpaccio
- 1 venison fillet or loin
- 2 – 3 tbsp biltong spice
- 2 – 3 tbsp sesame seeds
- Olive oil to cook
- Salt and pepper to taste
- Cling film to wrap it in
Method
- On a board, mix the biltong spice and sesame seeds and coat the beef. Season to taste.
- Heat a non-stick frying pan until very hot. Add a slug of olive oil and sear the beef briefly on all sides. Transfer to a plate. Cool for 10 minutes then roll up tightly in cling wrap. Freeze for 1 hour then remove from the freezer. Slice it super thin immediately.
- Use the blade of a large knife or a cake roller to roll the carpaccio thinner.
Now for the honey vinaigrette
- 1 tbsp honey
- 3 tbsp olive oil
- 1 tbsp mustard
- 1 clove garlic, super finely crushed
- 2 tbsp lemon juice
- Salt and pepper to taste
Method
- Shake everything together in a jar and check seasoning. Adjust to taste.
- Add some lemon rind to taste.
Ready for the bruschetta?
- 4 – 6 slices lovely homemade pot bread or any bread of your choice
- ¼ cup butter
- 1 bulb garlic, roasted
- 2 tbsp chopped parsley
- Salt and pepper
Method
- Mix the butter, garlic and parsley. Season to taste.
- Spread each slice with the garlic butter and toasted until charred on both sides
Finally, the salad
- Mixed leaves like Asian lettuce and radicchio
- Parmesan shavings
- Toasted nuts of your choice
Method
- Toss with olive oil and seasoning
…and the olives
- 500g assorted olives (kalamata, black, green, Spanish etc.)
- ¾ cup good quality extra virgin olive oil
- 2 tbsp coriander seeds, lightly cracked
- 1 tbsp fennel seeds, lightly cracked
- 4 cloves garlic, thinly sliced
- 1 stalk fresh rosemary
- 2 – 3 stalks fresh thyme
- 3 bay leaves, broken into pieces
- 1 preserved lemon, finely diced
- 1 tbsp dried chilli
Method
- Heat the olive oil, add the spices and cook for a minute or so.
- Add the garlic and carefully add the herbs. Stand back as you do so as they splatter.
- Remove from the heat and add all the rest of the ingredients.
- Pour over the olives and leave to cool.
RECIPE: Chef Lorna’s kota that went to private school
