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Peppadew® Goldew Peppers Recipe

Grilled Springbok Loin, Spiced Beetroot & PEPPADEW® Goldew Peppers Relish Recipe


6 x 200 g (6 x 7.05 oz) Springbok medallions
180 g (6.34 oz) sautéed spinach
6 rosti
300 ml (1/3 cup) jus
120 g (4.23 oz) spiced beetroot relish

Spiced Beetroot Relish

6 lrg beetroot
300 ml (1/3 cup) red wine vinegar
300 g (10.58 oz) soft brown sugar
3 cloves garlic finely chopped
15 ml (1 tbsp) ginger finely chopped
2 birds eye chillies finely chopped
30 ml (2 tbsp) sea salt
1 jar PEPPADEW® Goldew Peppers cut into julienne strips

Additional Info
  • Serves 6

  • Prep Time 10min


Season the Springbok medallions with salt & pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for 5 min before serving. Place the rosti in the middle of the plate. Put the spinach on top of the rosti and arrange the medallions on top of the spinach. Spoon some beetroot relish on top of the Springbok and pour the jus over the meat.

Spiced Beetroot Relish
Peel the beetroot and cut into julienne strips on a mandolin. Combine the rest of the ingredients in a sauce pan and bring to the boil. Remove the boiling liquid from the stove and pour over the beetroot. Leave the beetroot to cool and then add the PEPPADEW® Goldew Peppers. leave to stand overnight.

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