Homemade Taste South Africa is back!

Local hit production Homegrown Tastes South Africa returns with an all-new season, exclusively on BBC Lifestyle’s DStv Channel 174 from 8pm Wednesday 8 March.

About the program

In Homegrown Tastes South Africa Season 2, Lorna travels to off-the-beaten-track regions such as Cederberg, Klein Karoo, Muldersdrift and the Eastern Cape while 10 celebrity guides discover the region’s hero ingredients.

In each episode, Lorna tours the region with celebrity guides, from Luthando Shosha, Gert Johan Coetzee, Precious Mazibuko to Shudufhadzo Musida (the list goes on!) and prepares dishes inspired by local cuisine. increase.

By all means, Lorna seeks out local producers and hero ingredients to create delicious meals for her and her celebrity guides to enjoy.

meet the host

Lorna is an internationally renowned chef and television personality who has inspired audiences with her inventive signature dishes. She grew up in the town of Alexandra, where she began her ballet career at the age of nine. Lorna is a jack of all trades. Besides being a renowned chef, she is also a best-selling author, choreographer and executive producer.
moderator, manager.

Recipe (From Episode 10)

Springbok, roasted tomato and goat cheese salad with avo, arugula and couscous

Servings: 4

material

Roasted tomatoes and goat cheese:

• a dash of olive oil
• splash of vinegar
• 1 panet cherry tomato
• 100 g goat cheese cut into 3 equal parts
• 1 clove of garlic
• Season with salt and pepper

Springbok:

• 300g Springbok Rose
• butter and a little oil

For Spice Lab:

• 2 tablespoons sugar
• 2 tablespoons smoked paprika
• 1 tablespoon flake sea salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon garlic powder 1 teaspoon onion powder
• 1/2 tsp ground cumin
• 1/2 teaspoon coriander

Method

For roasted tomatoes:

1. Arrange the tomatoes, goat cheese, and garlic on a small oven tray, add a little oil and vinegar, and season with salt and pepper.
2. Roast in 200°C oven for 15-20 minutes or until tomatoes are tender and goat cheese is light golden.

For Springbok:

1. Mix spice rub ingredients together to evenly coat springbok loin.
2. Grease a nonstick skillet, heat to high heat, and sear the Springbok for 3 to 5 minutes on each side, depending on your preferred meat temperature.
3. Let rest for about 10 minutes, then slice with a sharp knife and serve.
4. To serve, arrange the couscous on a plate and add the roasted tomato mixture and sliced ​​springbok.
5. Serve with sliced ​​avocado and arugula.

recipe notebook

• Springbok meat is very lean, high in protein and low in fat.Springbok has a rich earthy flavor
• Due to their low fat content, they are most juicy when cooked at high temperatures and for short periods of time. If you simmer it for a long time, the meat will become tough and dry.
• Springbok meat is native to South Africa and can be served as steak, kebab, roast, or raw in tartare or carpaccio.
• In the dish above, the tartness of the tomato, the creaminess of the avocado and the texture of the couscous combine with Springbok.