May’s Recipe of the Month from the culinary team at Ilala Lodge is a succulent Kudu Wellington – Mushroom duxelles stuffed Kudu loin served with herb potato croquettes, honey glazed vegetables and a sherry jus.
Follow the easy steps below and impress the guests at your next dinner party with a meal straight from the Palm Restaurant kitchen.
Stuffed Kudu Loin (Serves 8)
– 1kg Kudu loin wrapped tightly in cling wrap to form a sausage (cut into 200g portions)
– 100g Enoki mushrooms (chopped)
– 200g shimeji mushrooms(chopped)
– 200g shimeji mushrooms(chopped)
– 10g thyme sprigs
– 10g rosemary sprigs
– 10g garlic minced
– 100ml dry white wine
– 40ml cream
– 50g butter
– 20ml oil
– 30ml Dijon mustard
– 30ml Worcestershire sauce
1) Using a pairing knife, make an incision in the portioned kudu from one end and create a hole that runs through the loin to the other end. This hole will be for the mushroom duxelles, which will be piped in.
2) Heat the olive oil and butter in a large pan and fry the mushrooms over a medium heat with the sprigs of fresh thyme for about 10 mins, stirring often, until you have a softened mixture. Season the mushroom mixture, pour over dry white wine and cook for about 5 mins.
3) Next, add the cream for an additional 5 – 10 mins, or until all the wine and cream has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelles from the pan to cool and discard the thyme.
4) When the mushroom duxelles has cooled, put it in a piping bag and pipe the mixture into the kudu loin.
5) Marinate the kudu loin in a Dijon, black pepper, garlic, thyme, rosemary, olive oil and Worcestershire sauce marinade for an hour before service.
Honey glazed vegetables
– 1 punnet baby carrots
– 1 punnet tender stem broccoli
– 1 lemon
– 30g butter
– 100ml chicken stock
– 10g honey
– 45ml oil
– Salt and black pepper
1) Place the vegetables on an oven tray, drizzle with the oil, season and roast in the oven at 180° for 10 – 12 mins.
2) For service, melt butter in a pan toss the vegetables with freshly squeezed lemon juice; add the honey and chicken stock.
3) Reduce the liquid until vegetables are well-coated with the glaze.
Potato and Herb Croquettes
– 2 large potatoes
– 1/4 cup chopped fresh herbs, such as chives, parsley, tarragon and dill
– 1 egg, lightly beaten
1) Peel and roughly chop potatoes. Steam until very soft then mash and season. Set aside and allow to cool for 5 minutes, then stir through herbs.
2) Place a little flour, egg, and breadcrumbs in separate small bowls. Scoop up one tablespoonful of the potato mixture and roll into a log shape. Roll the croquette in the flour, shaking off any excess. Dip it in the egg and roll in the breadcrumbs to evenly coat.
3) Place on a tray lined with non-stick baking paper. Repeat with remaining potato mixture.
4) Place croquettes in the fridge to chill for 20 minutes.
5) Place the croquettes into a chip fryer and cook for 2-3 minutes or until golden brown. Transfer to a plate lined with paper towel. Repeat, in batches, with the remaining croquettes.
– 500g chicken necks
– 150ml sherry
– 750ml chicken stock
– 1 onion
– 1 leek
– 1 carrot
– 1 bay leaf
– 3 tbsp of tomato purée
– 10g butter
1) Peel and chop the vegetables and add them along with the bay leaf to a saucepan. Place the pan containing the chicken necks and vegetables onto the heat and stir around until they start to turn brown, then add the tomato purée and the sherry.
2) Top the saucepan up until the chicken stock just covers the bones and gently bring the stock up to the boil and simmer for 5 – 10 mins.
3) Pass the stock through a fine sieve and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency and finish of by whisking in the butter.
4) Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed.
To book your spot at The Palm Restaurant at Ilala Lodge, or to find out more about the range of dishes on offer, simply contact us on firstname.lastname@example.org or +263(13) 44737/8/9.
Image Credits – Alicia F, bunnyboorger