Roots at Forum Homini
Slow-roasted Springbok with a sweet potato puree, pickled beetroot and juniper jus

1 Springbok loin   
4 crushed garlic cloves
300 ml grenadine syrup  
40g chopped parsley
20g Maldon salt   
10g fine white pepper

Clean the springbok loin from all sinues. 
Place in a container and add the garlic, grenadine, parsley, salt and pepper. Massage the mix into the springbok loin and leave overnight to infuse.
The next day, remove the loin from the liquid.
Place the liquid into a pot on the stove, and reduce to a syrup consistency. Set aside.
Set the oven to 80ºC.
Sear the loin in a heavy based pan until well caramelised and coloured.
Transfer to the oven and cook, rotating every 7 to 8 minutes, until the loin is medium rare. (It should be roughly 20 to 25 minutes, depending on the size of the loin.)

Once cooked, remove from the oven and rest for about 5 minutes.
Put in into the reduced marinating liquid to coat the loin.
It is now ready to slice.

For the sweet potato puree:
2 large sweet potatoes.  
2 tsp (10ml) olive oil
20g chopped onions   
20g chopped garlic   
5g chopped thyme
20ml double cream
20g butter
5ml honey

Preheat the oven to 180ºC
Place the potatoes in the oven until are soft. (This should take 15 to 20 minutes). Remove from the oven, slice open and leave to cool slightly.
While the potatoes are cooling down, heat the olive oil in a saucepan and sauté the onions, garlic and thyme until translucent.
Scoop the soft potato flesh out of the skin, and into the pot.
Add the cream, butter and honey; stir until it is incorporated into the potato and leave to infuse for 5 minutes on a low heat.
After it has infused, pass the mix through a drum sieve to make it smooth.
Season to taste and use when ready.

For the beetroot:
2 medium beetroot 
2 bay leaves
50ml white wine vinegar  
1 star anise
100ml water    
10g coriander seeds
50g red onion, sliced

Place the beetroot in a pot of cold water, add salt and cook until al dente.
Place the remaining ingredients in another pot and bring to the boil, turn down to a simmer and leave for 15 minutes.
Remove from the stove and leave to cool.
Peel, cut into cubes and transfer to the pickling liquid
Leave to infuse overnight.

For the juniper jus:
100ml cassis
10g juniper berries
250ml beef jus or reduced beef stock

Place the cassis and juniper berries in a pot.
Reduce to 1/3, then add the jus and simmer to infuse.