The inspiration behind this dish comes from my love for venison! It’s the gamey-flavours of the Springbok loin paired with the earthiness of cumin that just works perfectly together. Add the citrus-based Ponzu Sauce (a personal favourite!), sweet honey, and wow – what a dish!
Katlego’s Cumin Springbok & Ponzu
Katlego’s Cumin Springbok & Ponzu
with glazed pak choi & honey-roasted carrots
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Free-range Springbok Loin
- Green Leaves
- Ground Cumin
- Honey
- Pak Choi
- Ponzu Sauce
- Sweet Potato
- Walnuts
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the carrot wedges on half of a roasting tray. Coat in oil, ½ the honey, and some seasoning. On the other half of the roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as it colours. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
Carrot - 120g
Honey - 15ml
Sweet Potato - 250g
Walnuts - 15g
Ponzu Sauce - 65ml
Green Leaves - 20g
Whole Italian-style Hard Cheese - 30g
Free-range Springbok Loin - 160g
Ground Cumin - 20ml
Pak Choi - 150g
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the carrot wedges on half of a roasting tray. Coat in oil, ½ the honey, and some seasoning. On the other half of the roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
Carrot - 240g
Honey - 30ml
Sweet Potato - 500g
Walnuts - 30g
Ponzu Sauce - 125ml
Green Leaves - 40g
Whole Italian-style Hard Cheese - 60g
Free-range Springbok Loin - 320g
Ground Cumin - 40ml
Pak Choi - 300g
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, ½ the honey, and some seasoning. On a separate roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. You may need to do this step in batches. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
Carrot - 360g
Honey - 45ml
Sweet Potato - 750g
Walnuts - 45g
Ponzu Sauce - 170ml
Green Leaves - 60g
Whole Italian-style Hard Cheese - 90g
Free-range Springbok Loin - 480g
Ground Cumin - 60ml
Pak Choi - 450g
WEDGES & CHUNKS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, ½ the honey, and some seasoning. On a separate roasting tray, place the sweet potato chunks. Coat in oil and some seasoning. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
NUTS ABOUT SALAD
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle. In a salad bowl, mix together the remaining honey, ½ of the ponzu sauce and a drizzle of olive oil. Season to taste. Toss through the green leaves, ½ the walnuts, and ½ the cheese ribbons. Set aside until serving.
WE MEAT AGAIN...
Return the pan to a medium heat. Pat the springbok loin dry with paper towel. In a shallow bowl, mix together the ground cumin, some seasoning, and a drizzle of oil. Place the Springbok in the bowl and coat in the rub. When the pan is hot, fry the Springbok for 2-3 minutes until browned and cooked to your preference, shifting and turning as they colour. (The time frame recommended will yield a rare result). Remove from the pan on completion and set aside. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
BE-LEAF IN YOURSELF
Wipe down the pan and place on a high heat. Rub the trimmed pak choi leaves in oil. Once the pan is hot, place the pak choi leaves in the pan and fry for about 2 minutes, shifting occasionally. Add the remaining ponzu sauce halfway through, and toss until the pak choi is fully coated. On completion, the pak choi should be soft but the stems should still have a slight crunch. You may need to do this step in batches. Remove from the pan and set aside for serving.
DIVINE DINNER
Plate up the golden sweet potato, honey-roasted carrots and ponzu-coated pak choi. Top the dressed leaves with the remaining chopped walnuts and cheese ribbons. Lay down the juicy slices of springbok loin and serve the leaves on the side. Look at that, Chef!
Carrot - 480g
Honey - 60ml
Sweet Potato - 1kg
Walnuts - 60g
Ponzu Sauce - 250ml
Green Leaves - 80g
Whole Italian-style Hard Cheese - 120g
Free-range Springbok Loin - 640g
Ground Cumin - 80ml
Pak Choi - 600g
Woolies Products in this dish
