Day 9
When ever I come to South Africa, the tourist in me always feels the need to eat game meat at least once before I leave. Game meat is not to be mistaken for bush meat, which is illegal and requires inhumane killing of endangered species.
Game meat refers to African game such as ostrich, springbok, kudu, etc. Springbok resembles a deer and kudu, in a long stretch can be considered beef. I've tried it many times and cooked in many ways but just like any other game, it can be a bit on the dry side.
Last night I had springbok carpaccio but passed on the kudu. It was nice but I think its only because it was sliced so thin.
I'm not a game meat fan in the states so I'm not sure why I always feel the need to have it when in Africa. So last night I decided that unless someone describes it to me as to how exactly it's going to be cooked or if its braised in red wine and finished off with aged black truffle oil, I think I'm going to start passing on it.
Today I had another popular faire in South Africa - kingklip fish. Popular because its only found in southern hemisphere waters. Although it can also be found in the southern countries in South America, it's very popular here in South Africa. I think it looks like an oversized tadpole or possibly a monkfish- big head, long thin body and tail.
Kingklip is a firm fish so it's very easy to over cook. In Johannesburg, it seems every where I go, the popular way to serve it is pan seared, then finished off in the oven, and doused in beurre blanc sauce (melted butter and white wine). Either it's the way people here prefer it or I've just been choosing the wrong restaurants but it's always so dry. It's got such potential because it does have a natural sweetness to it. I think it would be much better dipped in beer batter and served as fish and chips or steamed with soy, julienned ginger and scallions like the Chinese do it.
Tomorrow, off to Cape Town. Being closer to the water, I'm hoping for some nice fish.
Stay tuned....
When ever I come to South Africa, the tourist in me always feels the need to eat game meat at least once before I leave. Game meat is not to be mistaken for bush meat, which is illegal and requires inhumane killing of endangered species.
Game meat refers to African game such as ostrich, springbok, kudu, etc. Springbok resembles a deer and kudu, in a long stretch can be considered beef. I've tried it many times and cooked in many ways but just like any other game, it can be a bit on the dry side.
Last night I had springbok carpaccio but passed on the kudu. It was nice but I think its only because it was sliced so thin.
I'm not a game meat fan in the states so I'm not sure why I always feel the need to have it when in Africa. So last night I decided that unless someone describes it to me as to how exactly it's going to be cooked or if its braised in red wine and finished off with aged black truffle oil, I think I'm going to start passing on it.
Today I had another popular faire in South Africa - kingklip fish. Popular because its only found in southern hemisphere waters. Although it can also be found in the southern countries in South America, it's very popular here in South Africa. I think it looks like an oversized tadpole or possibly a monkfish- big head, long thin body and tail.
Kingklip is a firm fish so it's very easy to over cook. In Johannesburg, it seems every where I go, the popular way to serve it is pan seared, then finished off in the oven, and doused in beurre blanc sauce (melted butter and white wine). Either it's the way people here prefer it or I've just been choosing the wrong restaurants but it's always so dry. It's got such potential because it does have a natural sweetness to it. I think it would be much better dipped in beer batter and served as fish and chips or steamed with soy, julienned ginger and scallions like the Chinese do it.
Tomorrow, off to Cape Town. Being closer to the water, I'm hoping for some nice fish.
Stay tuned....
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