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Food Network SA

Yoghurt crusted Springbok Leg with Aubergine Puree and Tomato Chutney

Key info

  • Difficulty
    › Intermediate
  • Prep time
    › 3/4 hr
  • Cook time
    › 50 min
  • Serves
    › 4-6

Ingredients

1x Springbok Leg

2 Tbsp smoked paprika

1 Tbsp cumin

1 Tbsp fennel seed

1 Tbsp ground coriander

AUBERGINE PUREE

4 aubergines

Salt

TOMATO CHUTNEY

1 Tbsp dijon mustard

1 litre Double cream yoghurt

10 cloves garlic - crushed

1 lemon, juiced 

salt

100ml olive oil

125g butter, cubed

2-3 Tbsp olive oil

1 shallot, finely chopped

1 clove of garlic, crushed

1 red chilli, chopped

1 Tbsp brown sugar

1 can of chopped, peeled tomatoes

1 Tbsp red wine vinegar

Salt and freshly milled pepper

RATATOUILLE

1 red pepper, diced

1 yellow pepper, diced

olive oil

3 cloves of garlic, unpeeled

4 thyme stalks

Salt

6 large courgettes, cut into half and then into quarters

1 bunch mint

100ml olive oil

TO SERVE

Wilted baby spinach

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