Autumn greetings with a recipe

It has been a while since I've posted anything, but the last six months have been really busy. I'll promise to update this blog more often now. By the way, in January I'm off to Singapore and while there, I have huge fine-dining plans prepared. I'll post everything here when the time comes.

When I started this blog, I promised you my own recipes, so here's one of my favorites.



Roasted sirloin of reindeer with port-wine sauce, purée of rootvegetables and barley

Rootvegetable purée:

• 250g carrot, chopped
• 60g celeriac, chopped
• 125g rutabaga, chopped
• 1 ltr vegetable stock
• 1 Dl cream
• 1/2 ts nutmeg
• 1/2 ts cajunpepper
• butter

Reindeer sirloin (mine was about 600g), salt and black pepper



Port-wine sauce:

• 1 shallot, chopped roughly
• 2,5 dl port-wine
• 2,5dl demi-glace
• 1/4 ts cajun-pepper
• 1/2 tbs sugar
• 1/2 tbs herbs de provence

The Barley

• 1,25dl barley
• 5dl water, salted

Take the sirloin of reindeer and let it sit in room temperature while preparing the purée.

Prepare the purée of rootvegetables.
Cut everything into rough dices and cook in vegetable stock until done (about 15 min).

Pour the stock out and add the cream, cajun pepper and nutmeg. With a blender, pure the root vegetables until smooth. Check taste and add butter to finish it off.

Warm the oven to 130C. Season the sirloin with salt and black pepper. Brown the meat on all sides and cook for 20 minutes in the oven. If using a meat-thermometer, ideal temperature should be around 42C-55C. Rest the sirloin at least for 10 minutes before serving.

Meanwhile cook the barley in salted water, it takes about 20 minutes.

Start the sauce. Saute the chopped onions in butter until translucent. Add the portwine, cook until reduced by half. Add the demiglace and simmer gently for 20 minutes. Season the sauce with sugar, cajunpepper and herbs du provence. Simmer further 5 minutes. Pass the sauce through a sieve and keep warm.

Warm the plate and be creative. Here's my view of the dish, hope you enjoy it!