recipes...
Ingredients
Meat
- 15 ml olive oil
- 1 kg eland loin
- 3 tablespoons black pepper corns crushed
- salt to season
Garlic Sauce - 1 whole garlic clove tops sliced off
- 1 tablespoon olive oil
- foil to wrap
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- salt and black pepper to season
Zucchini Fries - 2 cups zucchini sliced into wedges
- 1/2 cup coconut flour
- 1 large egg whisked
- 1/2 cup desiccated coconut
- 1/2 cup grated parmesan
- oil to fry
Instructions
- First off, preheat the oven to 200 degrees Celsius.
- Add the garlic to the oven – roast your whole garlic by encasing it in foil and drizzling it with a little olive oil for about 30 minutes.
- Then, heat your grill pan until very hot, rub the eland loin with olive oil and seal the meat by turning it every few seconds until brown.
- Add the crusted pepper corns on the top side of the meat and transfer the pan to the hot oven for 3 – 5 minutes. Remove from oven and leave to rest.
- For the garlic sauce; melt the butter in a saucepan, add the flour and whisk it through making a paste.
- Add the milk little by little, while whisking.
- Cook until the sauce boils and thickens – add more milk if necessary.
- Remove the garlic from the oven and scoop out two of the soft cloves – add it to the sauce and mix it through.
- For the zucchini fries; heat some oil in a small pot.
- Dip the zucchini fries in coconut flour, then in the egg and then in the coconut and parmesan ‘crumbs’. Fry until golden.
- Serve slices of Eland loin with garlic sauce and zucchini fries.