Grilled Rump served with Exotic Mushroom Risotto, garnished with horseradish butter and rocket

I copied this idea from one of my favourite restaurants, Little Havana, in Umhlanga (Granada Square).  It was simple enough to put together, and awesome to enjoy a "gourmet" meal at home.

Rump with Exotic Mushroom Risotto, garnished with horseradish butter and rocket

RUMP STEAK:

- 300g Rump Steak per person

Marinated in:
- Olive oil
- Worcestershire sauce
- Soy sauce
- Red wine
- Black pepper
- Coriander seeds

Grill/braai for 12 - 15 minutes, and allow to rest for 5 min before serving

EXOTIC MUSHROOM RISOTTO:

- 1 cup uncooked Arborio rice (Risotto rice) 
- 150g Exotic Mushrooms (Woolworths sells an awesome pack with shiitake, king oyster, shimeji mushrooms) - cut large mushrooms into thin slices, separate shimeji bunches
- 1 tbsp salted butter
- 1 tsp fresh chopped parsley
- 1 tbsp fresh lemon juice
- 4 – 6 cups chicken broth
- 1 cup dry white wine 

- 1/2 cup grated Parmesan cheese
- Sea salt & pepper to taste

Woolworths Exotic Mushroom Mix

1. Have a large pot with weak chicken stock on medium to high heat, ready to add to the risotto when necessary

2. Melt butter in another large pot.

4. Add rice and toss to coat for 3 - 5 min until toasted but not browned

5. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
6. Add 3 cups of hot broth to the risotto, and stir until absorbed. 
7. Add the mushrooms.
8. Add 1/2 cups of the remaining broth thereafter, making sure each addition of broth is absorbed before adding more. Add the cup of wine during this process, which takes about 20 – 30 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat.

9. Add the Parmesan cheese and stir well.
10. Season with salt and pepper, and an extra squeeze of lemon juice.

HORSERADISH BUTTER:

- 1 stick softened salted butter
- 1/3 cup chopper chives
- 1 - 2 tbsp horseradish sauce
- 1/2 tsp lemon zest

Mash together all ingredients, and shape into a roll in wax paper.  Cool properly before cutting into slices to garnish the rump.

ROASTED VEGETABLE SIDE:

- Preheat oven to 200 degrees C
- Chop up a mixture of veg (butternut, baby marrows, red peppers, red onion, tomato - whatever your fancy)
- Drizzle with Olive Oil
- Sprinkle with Moroccan spice mix
- Roast for approx 1 hour, until butternut is soft

Serving:

Place the rump on the risotto, garnish with horseradish butter and rocket and serve with a side of roasted vegetables.

Rump served with Exotic Mushroom Risotto, garnished with horseradish butter and rocket served with a side of roasted vegetables

Kudu & Pinotage Gourmet Burgers

I love a good burger, and my boyfriend makes the BEST burgers.  Here is his recipe:

Kudu and Pinotage Gourmet Burger

Patties:

500g Kudu Mince
1 garlic clove, grated
60ml water
1 egg
15ml Dijon mustard
10ml Worcester sauce
5ml salt
3ml black pepper

Pinotage Sauce:

100ml pinotage
30ml balsamic vinegar
45ml brown sugar
2ml fine cinnamon
2ml salt
2ml ground black pepper

Garnish:

Fresh rocket leaves
100g blue cheese, thinly sliced 
2 large onions, chopped

METHOD:

1. Mix mince and garlic, use your fingers and let the mince get loose

2. Mix a 20ml water, egg, mustard, worcester sauce, salt and pepper. 

3. Add this mixture to the mince, and add the remaining water as required.
4. Mix untill it is all incorporated, separate into individual portions wrapped in cling wrap and then let them cool in the fridge for 30mins. Use this time to prep your onions and mix the pinotage sauce.
5. Caramalise the onions, using butter or oil. 

6. For the pinotage sauce, simply mix all the ingredients together and set aside.
7. In another pan, heat oil and then put patties in.
8. Add the pinotage sauce,and allow to boil in order to reduce and turn into a thick sauce.
9. Turn burgers and coat with sauce until cooked as desired.

10. Place on a bun and garnish with caramalised onions, fresh rocket and blue cheese.