Page 117 - Through the eyes of an African chef

Honey-glazed springbok (cont.)
For the maize rice: Pour the maize rice into a small pot, add cold water and bring to the boil. Watch the maize rice carefully as it cooks as quickly as couscous. When cooked, remove from the heat, strain and set aside. If necessary, refresh in cold water so that it stops cooking, otherwise it will stick together.
For the mirepoix: Dice onion, celery and peppers finely, then sauté in olive oil in a pan for 3 minutes. Season with salt and pepper.
Add the cooked maize rice to the diced vegetables on low heat and simmer for a final 2 minutes. It’s ready.
TO ASSEMBLE THE DISH
Thicken the jus by reducing it.
Using a ramekin to shape the rice, place the rice mound in the middle of the plate. Add beets garnished with chopped parsley, and place the meat around the maize rice; pour the jus over the meat.
Garnish with rosemary and lemon thyme, and serve.
For the maize rice
11⁄2 cups maize rice Water
For the mirepoix
1 small onion
1 stick of celery
1⁄2 red bell pepper
1⁄2 yellow bell pepper 1⁄2 green bell pepper 5ml olive oil
Salt and pepper to taste
For the garnish
Rosemary, curly parsley, lemon thyme
THROUGH THE EYES OF AN AFRICAN CHEF
[ chapter seven ] KHOISAN CUlTURE AND COOKING: A bRIEF HISTORY lESSON 115