MAIN - 4 HOURS
Impress everybody with this most traditional of South African dishes, served with with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage. (Serves: 4 – 6 portions)
Red Wine Sauce:
INGREDIENTS
750ml Red Wine
150gr Tomato Paste
5L Beef Stock
DIRECTIONS
In a large pot, bring the red wine to the boil.
Whisk in the tomato paste and allow to cook for about 5 minutes.
Add the stock, combine well and allow this mixture to reduce by about 3/4.
Strain through an oil filter, place back on the heat, keeping the sauce hot. Left-over sauce can be placed in the fridge.
Samp and Beans Prep:
INGREDIENTS
250ml Samp
125ml White Butter beans
125ml Speckled Red Sugar beans
DIRECTIONS
Place the samp, butter beans and the sugar beans into separate bowls, cover with water and leave to soak overnight.
Place into separate pots and boil the samp for 10 minutes, boil the butter beans for 40 minutes and boil the sugar beans for 20 minutes, remove from the heat, place the lids onto each pot and place into separate tightly closed WONDERBAGS.
Leave the samp and beans in their separate WONDERBAGS for up to 4 hours or overnight.
Any left-over samp and beans can be frozen for later use.
Samp and Beans:
INGREDIENTS
30gr Salted Butter
30gr Sunflower Oil
500gr Onions, finely chopped
15gr Fresh Onions, grated
250gr Topside Beef Mince Meat
375ml Samp, cooked from the WONDERBAG
187.5ml White Butter beans, cooked from the WONDERBAG
187.5ml Speckled Sugar beans, cooked form the WONDERBAG
250ml Red Wine Sauce
3 Egg – Yolks
Salt and Black Pepper
DIRECTIONS
Heat a pot well, add the butter and oil.
Sauté the onions and garlic until well caramelised, this is very important.
Add the mincemeat and cook, be careful not to overcook.
Add the cooked samp and beans with the red wine sauce and allow to come to a simmer.
Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 2 minutes, then remove the pot from the heat, place the lid on the pot and place the pot into the WONDERBAG. Close the WONDERBAG tightly and leave the pot in the WONDERBAG overnight. This will continues cooking very slowly and the mixture will become really creamy.
SERVING SUGGESTION
Once the Samp and Bean mixture has been removed from the WONDERBAG, place the pot back on the stove to heat up.
Serve with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage.