Stuffed Gemsbok Fillet
- 24 Marrow bones
- 800g Shimenji, oyster & shiitake mushrooms, finely chopped
- 1 Onion, finely chopped
- 4 Gemsbok fillets
- 40g Butter
- 15ml Mixed spice
- 2kg Caul
- Salt & pepper
Boil the marrow bones in salt water until soft.
Sauté the mushrooms and onions in butter and flavour with salt and pepper.
Mix the marrow and mushrooms together.
Make a pocket in the fillets, using a knife and making it bigger with a wooden spoon.
Stuff the pocket with the marrow and mushroom filling.
Sprinkle the mixed spice over the fillets.
Wrap the fillet with the caul. Set aside in fridge.
Then brown the wrapped fillet in a pan and place in a 180°C oven for 20 to 30 minutes or until done.
Baked Pumpkin Tart
- 2 Eggs
- 250ml Cream
- 250ml Sugar
- 250ml Milk
- 250ml Cake flour
- 5ml Salt
- 10ml Baking powder
- 115g Butter
- 1kg Pumpkin, cooked & mashed
- 200g pumpkin, raw & grated
- 30ml castor sugar
- Ground cinnamon to taste
Whisk the eggs and cream together.
Whisk the sugar and milk together and add to the egg mixture.
Sift the flour, salt and baking powder together and add to the cream mixture.
Melt the butter and add that to the mixture.
Add the pumpkin to the mixture and combine.
Place in your choice of baking dish, sprinkle with cinnamon and bake at 180 °C.
Deep fry the grated pumpkin in heated oil until crispy, drain on paper towel.
Sprinkle with caster sugar and cinnamon.
Serve this as topping on the pumpkin tart.