Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
1 hour 15 minutes
500 g venison mince, chilled
1 onion, finely chopped
2 cloves of garlic, thinly sliced
1 tsp vegetable oil
1 tbsp flat leaf parsley, chopped
A pinch of ground cumin
A pinch of coriander
1 tsp Ina Paarman Garlic and Herb Spice
1 tsp Dijon mustard
1 Tbsp Worcestershire sauce
2 egg whites
Salt and white pepper
Heat the olive oil in a heavy-based saucepan set over low heat. Sweat together the onion and garlic in the oil for 2 minutes. Remove from the heat and allow to cool completely. Place the chilled meat in a large bowl. Add the cold onion mix and remaining ingredients. Season well and mix thoroughly to combine. Refrigerate for 1 hour. Lightly wet your hands and shape the meat into evenly sized small meatballs.
Fry in shallow oil, roll in sesame seeds ( or Zatar) and plum glaze.
Decorate with gold leaf ( optional).
1 kg red plums
3 cups sugar
1 lemon or lime, halved
Halve the plums ( leave the pips in), place in a microwaveable bowl and cook on high for 10 minutes. Add the sugar, squeeze in the juice of the lemon or lime, then add the squeezed halves into the bowl.
Microwave again at high for 10 minutes. Strain out the plum pips, skins and lemon halves through a muslin cloth. Microwave the strained out jelly for another 8 minutes.
Test your glaze by scooping a teaspoon full onto a cold side plate. It is ready when it sets easily. If needed, microwave for a further 5 minutes.
Keep refrigerated in a sterilized jar.