Local hit production, Homegrown Tastes South Africa, returns with a brand-new season only on BBC Lifestyle, DStv channel 174 from Wednesday, 8 March at 8 pm!
About the show
Homegrown Tastes South Africa Season 2 sees Lorna travel off the beaten track to areas such as Cederberg, Klein Karoo, Muldersdrift, and the Eastern Cape, with 10 celebrity guides to discover the hero ingredients of the region.
In each episode, Lorna will tour the area with a celebrity guide, from Luthando Shosha, Gert Johan Coetzee, Precious Mazibuko to Shudufhadzo Musida (the list goes on!), and prepare a dish inspired by the local cuisine.
Leaving no stone unturned, Lorna will track down the local producers and hero ingredients to create her own delicious meal for her and the celebrity guide to enjoy.
Meet your host
Lorna is an internationally renowned chef and TV personality who has inspired audiences with her creative signature dishes. She grew up in the township of Alexandra, where she began her career in ballet at the age of nine. Lorna is a jack of all trades. In addition to being a celebrated chef, she is also a bestselling author, choreographer, executive producer, an accomplished
master of ceremonies, and business owner.
Recipe (from episode 10)
Springbok, roasted tomato and goats cheese salad with a avo, rocket and cous cous
Servings: 4
Ingredients
Roasted tomato and goats cheese:
- A splash of olive oil
- A splash of vinegar
- 1 punnet cherry tomatoes
- 100g goats cheese cut into 3 pieces
- 1 clove garlic
- Salt and pepper to season
Springbok:
- 300g springbok loin
- Butter & a splash of oil
For the spice rub:
- 2 Tbsp sugar
- 2 Tbsp Smoked paprika
- 1 Tbsp flakey sea salt
- 1/2 Tbsp freshly cracked blackpepper
- 1 tsp garlic powder1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Method
For the Roasted tomatoes:
- Arrange the tomatoes, goats cheese & garlic in a small oven tray add a splash of oil, vinegar and season with salt and pepper.
- Roast in the oven @ 200 C for 15 – 20 minutes or until the tomatoes soften and the goats cheese turns a light golden brown colour.
For the springbok:
- Combine the ingredients for the spice rub then evenly coat the springbok loin.
- Heat a non stick pan with a splash of oil and on a high temperature, sear the springbok for 3-5 minutes on each side depending the temperature you prefer your meat.
- Allow to rest for about 10 minutes then cut into slices with a sharp knife to serve.
- To serve, arrange the cous cous on a plate, add the roasted tomato mixture and the sliced springbok.
- Serve with sliced avocado and rocket.
Recipe notes
- Springbok meat is a very lean meat with deep red colour, high in protein with a minimal fat content. Springbok has an rich earthy flavour
- It’s most succulent when cooked at a high temperature for a short period of time because of the low fat content. If you cook it too long the meat will become tough and dry out.
- Springbok meat is unique to South Africa and can be use for steak, kebabs, as a roasted or served raw in tartar or carpaccio.
- In the above dish the acidity from the tomatoes, the creaminess from the avo and the texture of the cous cous work in harmony with the springbok.
