Rooibos tea-smoked Springbok salad
DIFFICULTY
easy
easy
RATING
Ingredients
Servings:
1
- 1 parried springbok crib (or another South African antelope species)
- 20 mg Rooibos tea leaves
- 20 mg Jasmine tea leaves
- 7-10 Tbsp Peel of 1 orange
- 1 handful of dried Naartjie peel (tangerine or orange peel)
- 3 TABLESPOONS demerara sugar
- 3 Star anise, crushed
- 3 Cinnamon sticks
- 10 ml Szechuan peppercorns, crushed
- 50 ml Balsamico
- 150 ml Olive oil
- 1 TEASPOON Dijon mustard
- 1 TEASPOON Honey (or to taste)
- 1 TEASPOON white sugar (or to taste)
- 7-10 Tbsp Freshly ground salt and freshly ground black pepper
- 200 g mixed salad leaves
- 150 g cherry tomatoes
- 1/2 cucumber, cut into strips
- 1 Basket sugar snap peas, blanched
- 1/2 Basket of baby corn, l.s.
- 1 collar green asparagus, blanched
- 4 TABLESPOONS Olives
- 1 cup(s) Croutons
- 7-10 Tbsp Maldon sea salt and freshly ground black pepper
Directions
- 1
For the marinade, place all the ingredients in a small bowl and mix to a spice mixture. Carefully rub the ribs with the smoke marinade and leave to stand overnight in the refrigerator.
- 2
The next day, put the oak shavings in a smoke oven and hang the meat inside. Leave to smoke for about 35 minutes or until it has a pleasant smoking aroma.
- 3
For the balsamic dressing, mix all the ingredients well in a bowl.
- 4
Combine the salad ingredients and drizzle with the balsamic dressing.
- 5
After smoking, remove the marinade with a clean cloth and slice the ribs as thinly as possible. Arrange on the salad leaves.
- 6
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