Springbok in the Sahara

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Introduction: Springbok in the Sahara

The end result of the Antilope in the Sahara!

Step 1: Ingredients of the Apricotschutney

The ingredients are:

* Dried abricots
* White raisins
* Pumpkin
* Almonds
* Honey
* Yellow curry
* White balsamic
* Sushi vinegar
* White wine vinegar


Step 2: Cut in Brunoise

1) Cut the pumpkin, abricots, Raisins and Almonds in brunoise.

Step 3: Bake!

Bake the pumpkin, almonds, white raisins and abricots whit the white wine vinegar.

 

Step 4: Mix the Ingredients

Mix the pumpkin, abricots, raisins and almonds whit the honey and the white balsamic.

Step 5: Salting the Antilope

Salting the antilope.

Step 6: Marinade of the Antilope

Ingredients:

* Olive vinegar
* Madagaskar chocolate
* Browned almonds

Step 7: Dry the Antilope

Dry the Antilope for 2 hours.

Step 8: Gel of Abricots and Lemon

Ingredients:

* Salt
* Pepper
* Lemon
* Coulis of abricots
* Unique agar
* Unique binder

Step 9: Almonds Cream

Ingredients:

* Milk
* Water
* Sherry vinegar
* Ferment garlic
* Lemon juice
* Olive oil
* Parmazan cheese
* Almonds

Step 10: Bread Pudding

Ingredients:

* White bread without crust
* Milk
* Parmazan
* eggs
* Yellow curry
* Pepper
* Salt
* Onions
* Pumpkin rasp
* Lemon rasp
* White balsamic

 

Step 11: First Sighting | Shiraz 2009

We chosen this wine!

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    3 Comments

    A lot of savory South African dishes contain fruit, or fruit related things like jams or chutney, and it is very delicious.

    Great instructable, looks delicious!

    Springbok is delicious. But impala is even better, in my opinion.