In Recipes

Serves:  4

Preparation Time:   1 hour

Cooking Time:   45 minutes


Parsnip Puree:

  • 2 large or 3 medium parsnips
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 cloves garlic, thinly sliced
  • 45ml cream
  • Orange & Almond Salsa:
  • 50g almonds, toasted
  • 1 Tbsp olive oil
  • 1 Tbsp orange juice
  • Zest of ½ orange
  • Zest of ½ lemon
  • 1 Tbsp chopped parsley
  • Salt
  • Pepper


  • 1 Tbsp olive oil
  • Pinch of salt
  • 1 tsp lemon zest
  • 16 asparagus stalks cleaned and trimmed.


  • 1kg springbok loin
  • 4 Tbsp olive oil
  • 1 big pinch salt & pepper
  • 1 Tbsp butter
  • 3 cloves garlic
  • 2 sprigs thyme
  • 45ml port
  • 1 cup chicken stock
  • Orange juice

To garnish:

  • Microherbs


Parsnip Puree:

  • Peel the parsnips and cut them into rough cubes.
  • Heat the olive oil and butter in a pan over a medium heat. Add the parsnips, garlic, and a pinch of salt.
  • Sauté over a low-medium heat until the parsnips are tender and caramelised.
  • Add the cream and allow to simmer for 5 minutes.
  • Blend until smooth and creamy. Season to taste with salt.

Orange & Almond Salsa:

  • Roughly chop the almonds.
  • Heat the olive oil in a pan over a medium heat. Add the almonds and toss for 30 seconds. Add the orange juice and zest with a pinch of salt and pepper. Toss for another minute then remove from the heat.
  • Allow to cool, then add the parsley.


  • Place the olive oil, salt and lemon zest into a bowl and set aside.
  • Blanch the asparagus in salted water until tender.
  • Remove from the water, drain, then add olive oil mix.


  • Drizzle 2 Tbsp olive oil over your springbok loin and season with salt and pepper.
  • Heat the remaining oil in a pan over a high heat. Once hot, add the springbok and sear on all sides. Turn the heat down to low, add the butter, garlic and thyme. Slowly cook, turning and spooning over the butter until cooked rare / medium / well done. Set aside to rest.
  • Keeping the pan with all its juices on the stove, add the port. Bring to a simmer and reduce by half.
  • Add the chicken stock and allow to simmer until you have a desired consistency.
  • Strain, then season with orange juice, salt and pepper.
  • Trim off the two ends of your springbok, and portion it into 4 even pieces.
  • Smear a spoon of parsnip puree onto each plate. Top each with a piece of springbok. Lay the asparagus next to it. Spoon over the orange and almond salsa.
  • Drizzle the jus over the springbok or serve on the side. Garnish with micro herbs.
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