This dish requires a methodical approach and is simple to prepare. You can test a few of your cooking skills while preparing the Oryx loin: stuffing the loin and wrapping it in bacon (we arranged the bacon on a sheet of foil which is then used to evenly wrap the loin), and then deglazing the juices in the pan with brandy and cream.
The loin looks really beautiful cut in thick slices (to expose the mushroom and nut mixture inside) and arranged on a plate with the vegetables.
• 1 Small red onion – diced
• 20g Butter
• 1 Punnet Shimiji mushrooms
• 1 Sprig fresh marjoram
• 30g Crushed pecan nuts
• 15ml AB Products Black Gold balsamic reduction
• Salt & pepper
• 1 large cauliflower
• 20ml grated Parmesan cheese.
• 25g butter
• Pinch white pepper
• 8 Pieces streaky bacon
• 1 Oryx loin (cleaned)
• 25ml Brandy
• 25ml AB Products Malagasy Green sauce
• 100ml Fresh cream
1. Sauté the red onions in the butter with the mushrooms and pecan nuts until browned.
2. Add Black Gold and sauté until just sticky. Add fresh marjoram.
3. Make an incision into the loin; be careful not to cut all the way through. Stuff the cavity with the mushrooms and nuts; wrap with streaky bacon.
4. Bind the loin with twine and sauté until well-browned on all sides. Depending on how well you like it cooked it can either rest at 80 degrees Celsius in the oven or be cooked at 180 degrees Celsius until desired.
5. Deglaze the pan with brandy; add Malagasy green and fresh cream. Strain the sauce through a fine sieve before serving.
6. Cook the cauliflower in salted water until tender. Strain and puree in food processor with Parmesan cheese, butter and white pepper until smooth. If you don’t have a food processor, mash with fork of potato masher until smooth
7. Remove the string from the loin and slice in thumb-thick slices. Arrange with grilled vegetables, cauliflower puree and pepper sauce. Voila!
PS: A black plate really shows off this dish beautifully!