Published with permission from Seline van der Wat. All rights reserved.
FOR THE LAMB RUMP
Ingredients :
-
1 x lamb rump
-
Robertsons Combination: 5ml crushed Garlic and 5ml Oregano
Smoking mix
-
Bag of wood chips
-
Zest of two oranges
-
8 rooibos teabags
Equipment
:
-
Dish Towel, mixing bowl
Method :
Rub the spices into the lamb rump. Place the smoking mix in the Green Egg and smoke rump for 10 minutes. Finish off on the coals.
FOR THE KAROO GRANOLA
Ingredients :
-
100g Flaked almonds
-
1 stalk of lavender
-
1 rooibos tea bag
-
15ml Honey
-
100ml Oats
-
60ml dried apricots
Equipment :
-
Food Processor, Pizza stone for Big Green Egg
Method :
Toast all ingredients on the pizza stone in the Big Egg and then blitz in the food processor.
FOR THE PICKLED BEETROOT
Ingredients :
-
2 beetroot, peeled and cut into 2cm cubes
-
100ml apple cider vinegar
-
100ml boiling water
-
5ml Robertsons thyme
-
5ml fresh mint leaves
-
5ml mustard seeds
-
100ml castor sugar
Equipment :
-
Cutting board, knife, mixing bowl.
Method :
Cut the beetroot into 2cm cubes. Mix with the rest of the ingredients in a mixing bowl. Strain before serving.
FOR THE APPLE FOAM
Ingredients :
-
300ml fresh apple juice
-
10ml lemon juice
-
10ml soy lecithin granules
Equipment :
-
Stick blender, mixing bowl, tablespoon.
Method :
Combine ingredients in a mixing bowl. Agitate with the stick blender until all granules have disintegrated. Scoop the foam off the top and serve.
FOR SERVING
Ingredients :
-
2 Nasturtium flowers
-
A handful of CARROT CHIPS (just use 2 carrots, sliced lengthways (i.e. not little circles) and fry in oil until crispy
-
Micro Kohlrabi leaves (or mustard/basil/beetroot micros)
Equipment :
-
Rectangular serving plate, 2 Tablespoons
TO BE MADE BEFOREHAND
-
1 x spinach and watercress puree
-
1 x carrot chips