Sheep’s Tails, Samp and !Nabas with Beetroot Gel

The Story – In Search of Namibian Cuisine

Sheep tails
Sheep tails

Ingredients:

Sheep’s Tails:
10 Sheep’s tails, Fat removed
2 cups Lamb stock
1 medium sized Onion
1 medium sized Carrot, Peeled
Salt and pepper for seasoning
1 cup Plain flour
1 Egg, beaten
1 cup Bread cumbs
Vegetable oil, Enough for deep frying

Samp and !Nabas:
250 grams Samp, Soaked in water overnight
100 grams !Nabas, Well cleaned and diced
3 cups Lamb stock
1 tablespoon Cream
Salt and pepper for seasoning
1 tablespoon Butter
1 teaspoon Parsley, finely chopped
sheep tails nabas mushrooms
Beetroot gel:
400 grams Fresh beetroot juice
100 grams Balsamic vinegar
5 grams Gellan gum
5 grams Salt
0.5 gram Xanthan gum
Directions:
1. Sheep’s tails:

  • Season the sheep’s tails and add with vegetables and stock to a pressure cooker.
  • Bring to full pressure and cook for 30 minutes.
  • Allow the tails to cool in the stock, then remove and transfer to a baking sheet and refrigerate until needed.
  • Set up a breading station: a flat container with flour, a container with egg, and another flat container with bread crumbs.
  • Bread the sheep’s tails – first into the flour and shake off all excess flour.
  • Next, roll the tails in the egg mixture, then into the crumbs.
  • Transfer to a sheet, cover with plastic wrap and keep in the refrigerator until you are ready to cook.

2. Samp and !Nabas:

  • Wash the soaked samp under clean running water.
  • Add to a pot and add the lamb stock.
  • Cook until the samp is soft. Set aside.
  • Add the butter to a sauté pan and bring to medium-high heat.
  • Add the !nabas and sauté for about 5 to 7 minutes until the !nabas are just cooked through.
  • Add the cream and cooke for another minute or so until the cream has thickened.
  • Add the samp and stir until warmed through.
  • Season and add the parsley.
  • Remove from heat and keep warm.

3. Beetroot gel:

  • Add the gums and salt and mix with your hands until well blended.
  • Add the vinegar and beetroot juice to a medium sized pot.
  • Whisk the gum mixture into the beetroot juice and bring to a boil over medium-high heat.
  • Stir to prevent the gel from catching. Heat to at least 95℃ to allow the gums to fully hydrate.
  • Once the mixture has boiled, transfer to a glass bowl and place in the refrigerator to set.
  • Leave for about 20 minutes, then transfer the gel to a blender.
  • Blend into a smooth paste.
  • Strain through a fine sieve and set aside.

4. !Naba crisps (optional).

  • Finely slice three !nabas and place in a dehydrator.
  • Set to medium heat (about 50℃) and dehydrate overnight.

5. Deep fry till crispy.

  • Once ready deep-fry the breaded sheep’s tails until golden.
  • Add some beetroot gel to the plate, and some of the samp and !nabas.
  • Add two or three tails per plate and !naba crisps for garnish. Serve immediately.

 

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