An African experience

LARA KRULL

FOR a truly African experience, try this flame-grilled kudu fillet with mustard and herbs, served with imfino and a medley of seasonal vegetables with a sweet chilli sauce. Bon appétit.

INGREDIENTS

For the kudu fillet

- 2x 250g kudu fillet

- 1 tablespoon Dijon mustard

- 1 tablespoon rosemary chopped

- Salt and pepper

- 1 tablespoon oil

Imfino

- 1 bunch spinach

- 1 onion chopped fine

- 1 clove garlic

- Salt and pepper

- Half a cup mielie meal

Vegetable medley

- 1 gem squash

- 1 courgette

- 1 beetroot

- 1 carrot

- 1 tablespoon corn

- 4 rosa tomatoes

- Fresh parsley or chives

METHOD

1. Salt and pepper the kudu fillet and sear it on the grill. Once the fillet is cooked to your taste, season it with Dijon mustard and rosemary.

2. Remove the stems and wash the spinach. Fry the onions and garlic and add the spinach. Add a cup of water to this mixture and the mielie meal, cook until done. Season with salt and pepper.

3. Blanch the beetroot, carrots, corn and courgettes. Slice and fry the tomatoes in a pan with a touch of olive oil. Finely slice courgettes and grill in a pan with a little bit of olive oil. Steam the gem squash and lightly sprinkle with ground black pepper and farm fresh butter. Combine vegetables and sprinkle with finely chopped parsley or chives.

4. Finely slice and arrange kudu fillet on plate and drizzle with sweet chilli sauce. Serve up with the imfino and a ramekin of fresh vegetables and garnish the plate with rosemary and a touch of Africa.
This meal serves two.

Win a Sunday lunch for two at My Pond Hotel by answering this question: What type of game is used for the fillet? Write the answer and your name and phone number on a piece of paper and drop it off at the TotT offices by Tuesday July 17.

Lara Krull is the executive chef for Lily Restaurant at My Pond Hotel.