Dillys Trollips Curried Lamb Kebabs, Rev Manus Duminys Springbok Fillet With Biltong Crust And Onion Marmalade

"In the Karoo, hospitality is important, probably because we live so far apart. When we call on each other, things are done properly. There won't only be chicken drumsticks and salad on the table; no, we'll have four or five different kinds of grilled meat-from sheep's tails to chops and homemade sausage." - Dillys Trollip

Dillys Trollips Curried Lamb Kebabs

·         Onions 3, chopped

·         Boiling water 1 cup

·         Brown sugar 5 T

·         Chutney 5 T

·         Curry powder 2 T

·         Turmeric 1 T

·         Salt 1 T

·         Pepper ½ t

·         Fresh garlic 6 cloves, crushed

·         Lemon 1, juiced

·         Apricot jam 3 T

·         Brown vinegar ½ cup

·         Leg of lamb 3 kg, cubed

1. Place all the ingredients except the vinegar and meat in a saucepan and bring swiftly to the boil.
2. Remove from the heat, add the vinegar and allow the marinade to cook completely.
3. Pour over the meat and marinate in the refrigerator for 4 to 7 days. Skewer and braai

Fat-conscious, dairy-free, wheat- and gluten-free

Wine: La Motte Shiraz-Viognier 2009

Rev Manus Duminys Springbok Fillet With Biltong Crust And Onion Marmalade

"My love of cooking comes from my parents and my ouma. My ouma used to cook offal and mince it to make brawn. I'm not finicky about food. When I go home, my ma still makes offal, leg of mutton and liver in caul fat-all the things I like. Once she cooked ostrich giblets and asked my brother: 'Do you think Manus will eat this?' He replied: 'He'll eat anything! I will eat anything, as long as it doesn't bite me back!”

·         Springbok fillet 1 kg

·         Sea salt and freshly ground black pepper

·         Cake flour 50 g

·         Free-range eggs 2, beaten

·         Very dry biltong ½ cup finely grated

For the onion marmalade:

·         Onions 6, cut into thick rings

·         Olive oil

·         Red wine vinegar 2/3 cup

·         Bay leaves 3

·         Cloves 2

·         Sugar 200g

·         Red wine 6T

Rev Manus Duminys Springbok Fillet With Biltong Crust And Onion Marmalade

1. Preheat the oven to 160*C. Season the meat, then roll in the flour, beaten egg and biltong. Roast for 15 to 20 minutes, or until brown on the outside but still pink inside. Wrap in tinfoil and leave to rest for 10 minutes.
2. Just before serving, heat a ridged cast-iron pan until smoking hot and quickly pan-fry the fillet on both sides. Cut into portions and serve with onion marmalade.
3. To make the onion marmalade, stir-fry the onions in the olive oil until soft. Add the red wine vinegar, bay leaves, cloves and sugar. Bring to the boil, reduce the heat and simmer until the liquid is absorbed. Add the red wine and cool until sticky.