sweet and sour springbok

yes, more alliteration i'm going crazy for it. sweet and sour springbok, what a delight. i will make this one a short one as i really should be doing my dissertation other than beast feasting but i was hungry, the consequence of that is now i have to write words for you all.

a quick run down of the recipe as i know a few foodies (oh my, a buzz word) do read this and we all like a story to go with our pictures. first i got the meat and cut it into strips - longer and thinner than how i cut the zebra though, this is no sandwich! i plopped them into a pan containing water, soy sauce, bit of sea salt and roughly chopped garlic. after bringing to the boil, i allowed it to simmer for fifteen minutes (well, twenty minutes as i got engrossed in that fairy tale thing they're doing on bbc1).

after a good simmer i removed the springbok and strained the liquid. since our house apparently does not contain a sieve, i was left to conclude the only way to go forward was to strain the juices with the tea strainer. the tiny, tiny tea strainer that would probably forever strain tea with a garlic-tainted precision never known before. i returned the strained juices back into the pan and threw in some pineapple juice, granulated sugar, a lot of ginger (i like ginger) and the all important cornflour. when it looked real gooey and transparent i reduced the heat, threw the springbok back in (not before i tasted it mind, didn't want the flavours getting in the way) followed by some pineapple chunks and some green pepper and boiled up some wholemeal noodles. here is the finished article:

i have to say this was delicious, i think i have come a long way regarding cooking. i constantly surprise myself when i make something good, all those memories of high school food technology flooding back.. the springbok was delicate and had a pleasant taste, not strong at all almost a whisper of a taste. though when combined with the sweet and sour, something made the flavours jump out of it as it certainly wasn't bullied into submission by my own love of ginger. just as a footnote, the shot of the same name is awesome - crème de menthe and amarula cream, tastes like mint choc-chip ice cream.