Springbok shoulder with glazed pumpkin

by October 13, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.


Serves 4-6


3 hours


1 springbok shoulder

1 Tbsp flour

Salt and pepper

1/2 cup orange marmalade

the skin of 1 naartjie

1 packet streaky bacon

1 cup ginger ale


Preheat the oven to 180C.


Mix together the flour with seasoning. Rub the shoulder all over with this, then spread liberally with the marmalade. Tear the naartjie skin into several small pieces, then cut slits into the shoulder and insert the naartjie skins into these. Layer the top of the shoulder with the rashers of bacon. Place the shoulder into a baking pan, pour the ginger ale over the shoulder. Roast open for 30 minutes or until the bacon is crispy. Reduce the heat to 160C.  Cover with foil, and bake for another 2 hours until fork tender. Roast open again for the last 20-30 minutes to crisp up the outside.


Serve with glazed pumpkin.


Glazed Pumpkin


600- 800 g pumpkin

2 Tbsp honey or brown sugar

A handful of pumpkin seeds


Cut the pumpkin into slices. Drizzle with the honey( or sprinkle with brown sugar). Bake for 20-30 minutes or until tender. Scatter with pumpkin seeds

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