Kudu Wellington

Serves 4

Recipe by Hanroe Erasmus

 

Grilled kudu loin:

Ingredients:

• 1kg Kudu loin (trimmed)
• 1 Tbs Sea salt
• 1 Tbs Cracked Black pepper
• 1 Tbs Rosemary (chopped)

Method:

1. Mix the salt, pepper and rosemary, and spread it over a flat surface.
2. Roll the kudu loin over the salt mixture until it all is evenly spread over the loin.
3. On a very hot griddle pan sear the meat and set aside to cool.

 

 Sautéed spinach:

Ingredients:

• 1 Onion
• 2 tsp Chopped garlic
• 1 Tbs Olive oil
• 2 cups Spinach (deveined)

 Method:

1. In a pan heat some olive oil and sauté the onions until translucent.
2. Add the garlic and cook for about 30 seconds.
3. Add the spinach and cover pan for the spinach to sweat, stirring the spinach every now and again.
4. Once the spinach is soft remove it from the pan and place it on an absorbent cloth to absorb any access moisture.
5. Set aside to cool.

 

Herbed crepes:

Ingredients:

• ½ cup Cake flour
• ½ tsp Baking powder
• 1 tsp White sugar
• pinch Salt
• ½ cup Milk
• ¼ cup Water
• 1 tsp Butter (melted)
• 1 Large egg
• 1 tsp Mixed herbs

 Method:

1. Sift together the cake flour, baking powder, sugar and salt.
2. In a separate bowl mix together the mixed herbs, milk, egg and melted butter.
3. Add the egg mixture to the flour and mix well.
4. Slowly add the water until a cream-like consistency is reached.
5. Place in a fridge for 1 hour.
6. Heat a medium sized pan to medium-low heat.
7. Make sure the pan is well buttered and carefully pour the batter in the pan to coat the pan with a thin layer of batter.
8. Once the batter is dry on the top flip it over and brown the other side, should not take more than a minute on either side.
9. Place the crepes aside to cool.

 

To assemble Kudu Wellington:

Ingredients:

• 2 Tbs English mustard
• 200 g Puff pastry
• Egg, beaten

Method: 

1. Roll out the puff pastry to about 5mm thick.
2. Place the crepes over the puff pastry, leaving about 3cm open on the one end.
3. Finely chop the cooled spinach and place it on the crepes, to cover the crepes.
4. Rub the English mustard over the kudu loin and place it on the spinach.
5. Brush the beaten egg on the exposed 3 cm of the puff pastry.
6. Roll the puff pastry up towards the egg washed piece.
7. Pinch the sides in of the puff pastry and place on a creased baking tray.
8. Brush the entire Wellington with the egg.
9. Bake the Wellington in a pre-heated oven at 220⁰C for 20 minutes.
10. Remove from the oven and let rest for a further 10 minutes before slicing and serving.