Sunday, 11 August 2013

Honey roast rack of blesbok and parsnip purée

Tonight's dinner, rack of blesbok with a honey, mustard and thyme marinade. The parsnip purée eliminates the need for a sauce with the dish.


Ingredients:
1 rack of blesbok loin, trimmed
1 tbs of honey
1 tps of mustard
2 sprigs of thyme
Parsnips, chopped
Butter
Salt and pepper
Frozen peas
Olive oil
1 clove garlic, finely chopped

Method:
1) Preheat oven to 180C.
2) Boil parsnips until tender, mash or stick blend till smooth, add a touch of milk and butter to waist band appetite. Season and keep warm. 
3) Mix honey, mustard, garlic and thyme. Add a splash of hit water to loosen.
4) Season blesbok, paint with marinade, add to hot frying pan. Brown on all sides. Put in oven for 5-15min depending on how you like it. The above was in the oven for 10min.
5) Nuke the peas.
6) Rest the blessie for 7-10min.
7) Enjoy!!!!



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