Impala and lamb shin at the Mount Nelson
No, I was not invited! But why go to a restaurant if you can cook and eat in? Swartskaap doesn’t only go well with this dish; he also walked off as winner in South Africa’s first Michelin Star cook off at the Mount Nelson Hotel. Best pairing wine of the day with this dish…? Of course, Swartskaap!The chef of the Mount Nelson Hotel, Rudi Liebenberg, didn’t hesitate to share this recipe with us. Thanks Rudi!
½ whole onion chopped
30g butter100g braised lamb neck meat only100g braised impala shin meat only
1 small crushed garlic clove
1 sprig thyme picked
Crushed black pepper
30 ml port
little lemon zest
30ml braising stock
20g parmesan cheese grated
2 tsp chopped parsley
salt to taste
for crust
10g sesame seeds
10g crushed pumpkin seeds
10g crushed sunflower seeds
10g cashew nuts
50g impala or chicken farce
Method
Heat butter and saute onions until soft, add garlic, add thyme.
Add port the braising liquid.
Reduce by half
Cool mixture
Roughly chop or breakup meat from lamb and impala and combine in a mixing bowl. Add chilled sauce, add cheese, add parley, add zest check seasoning.
Place mixture on cling wrap and roll into a very tight log about 6cm in diameter .
Chill until needed.
Remove from fridge and roll in farce with crushed nuts, roll in foil and bake for 6 – 8 minutes. .
To finish remove from foil and put into the deep fat fryer.
Slice with a serrated knife into 3cm slices and serve as accompanying meat to impala loin.
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