{"id":2430,"date":"2014-05-21T19:11:43","date_gmt":"2014-05-21T17:11:43","guid":{"rendered":"http:\/\/www.retro.co.za\/blog\/?p=2430"},"modified":"2014-05-22T09:34:16","modified_gmt":"2014-05-22T07:34:16","slug":"springbok-wilbur","status":"publish","type":"post","link":"http:\/\/www.retro.co.za\/blog\/?p=2430","title":{"rendered":"Springbok Wilbur"},"content":{"rendered":"<p><a href=\"http:\/\/www.retro.co.za\/blog\/wp-content\/uploads\/2014\/05\/Wilbur.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2432\" title=\"Wilbur\" src=\"http:\/\/www.retro.co.za\/blog\/wp-content\/uploads\/2014\/05\/Wilbur.jpg\" alt=\"\" width=\"640\" height=\"463\" \/><\/a><\/p>\n<p>Because it&#8217;s a bit like <a href=\"http:\/\/www.bbcgoodfood.com\/recipes\/2538\/beef-wellington\">Beef Wellington<\/a> but wrapped in <a href=\"http:\/\/en.wikipedia.org\/wiki\/Charlotte%27s_Web\">pork<\/a>.<\/p>\n<p>It&#8217;s dead easy too. You start with a hunk of springbok rump, which you marinade in a mixture of <a href=\"http:\/\/www.braai.co.za\/blog\/tag\/sauces\/\">Jimmy&#8217;s or similar<\/a> and maybe some red wine. Whatever works for you. I didn&#8217;t get around to it for a while so the meat spent a week in the fridge. Remember to turn it once a day or so.<\/p>\n<p>Then get hold of a large piece of pork skin. SPAR sells it as &#8220;pork spek&#8221;. It&#8217;s cheap. Liberally sprinkle the fatty side with pepper, mixed spice, herbs, garlic, maybe even <a href=\"http:\/\/www.aspiringluddite.com\/Apr12\/Venison.shtml\">some chopped mushrooms<\/a>.<\/p>\n<p>Wrap the meat in the skin, tie with string, stick it in the oven at 160 to 180 C for an hour to an hour an a half, and Napoleon&#8217;s your uncle.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Because it&#8217;s a bit like Beef Wellington but wrapped in pork. It&#8217;s dead easy too. You start with a hunk of springbok rump, which you marinade in a mixture of Jimmy&#8217;s or similar and maybe some red wine. Whatever works for you. I didn&#8217;t get around to it for a while so the meat spent a week in the fridge. Remember to turn it once a day or so. Then get hold of a large piece of pork skin. SPAR sells it as &#8220;pork spek&#8221;. It&#8217;s cheap. Liberally sprinkle the fatty side with pepper, mixed spice, herbs, garlic, maybe even&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-2430","post","type-post","status-publish","format-standard","hentry","category-foooooood"],"_links":{"self":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2430"}],"version-history":[{"count":4,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2430\/revisions"}],"predecessor-version":[{"id":2436,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2430\/revisions\/2436"}],"wp:attachment":[{"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2430"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.retro.co.za\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}