Rolled rib of springbok with apple and blue cheese sauce

1 rib of springbok or lambString casing or culinary string

FILLING

500 g minced meat

1 onion, chopped

2 slices of white bread (or 1 bread roll) soaked in water

1 apple, grated

250 ml pitted dates, chopped

25 ml white wine vinegar

200 g streaky bacon

25 ml chutney

15 ml apricot jam

5 ml salt

2.5 ml pepper

Pinch of cloves

5 ml dried thyme

2 cloves of garlic, chopped

• Mix all the ingredients for the filling.

• Cover the inside of the rib with half of the streaky bacon.

• Spread the filling evenly over the bacon.

• Roll with care and cover the outside with the remaining bacon.

• Put into a string casing or bind with kitchen string.

TO COOK THE ROLLED RIB

100 g butter

750 ml red wine

2 Granny Smith apples or pears, peeled and chopped

• Heat the butter in a cast-iron pot. Brown the meat on all sides in the hot butter.

• Add the apple pieces and the red wine.

• Cover with a lid.

• Simmer on the fire, or on the stove, or in the oven for about 2 hours until the meat is soft.

SAUCE

Pan juices with apple pieces

5 ml black pepper

50 g blue cheese

125 ml cream

100ml sweet chilli sauce

• Add the pepper, blue cheese, sweet chilli sauce and cream to the pan juices and reduce until the sauce has thickened.

• Take off the string and cut the roll into slices.

• Serve with the apple and blue-cheese sauce.

Discover more of Antoinette's delicious recipes in Life on a Table

To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na