INGREDIENTS

INSTRUCTIONS

Place pumpkin in a sauce pan and cover with water. Add the butter and
a tsp of salt. Bring water to the boil and cook the pumpkin until
soft. Drain well and put to one side.  bring 300ml (10fl oz) of water
to the boil in a large saucepan. Once  water is boiling, add a tsp of
salt, 200ml (6.6fl oz) of double cream  and the miele meal. Stir with a
whisk while cooking. Add the grated  Parmesan and the shredded sage.
Once the mieli meal is cooked, remove  from the heat and keep covered.
For the pinotage sauce, sweat the chopped onion in a little olive  oil.
Once translucent, add the wine and cook until reduced by half.  Add the
demi glace and cook for a couple more minutes. Add the  mushrooms and
continue cooking for another 2-3 minutes. Check the  sauce for
seasoning, adding salt and pepper to taste.  Heat a ribbed pan until
almost smoking. Once hot, put the whole loin  in the pan, turning after
about 2 minutes. Cook until ready - approx  4 minutes for rare to med,
8 to 10 minutes for meduim well. Remove  the meat from the pan once
cooked and allow to rest for a few minutes  before serving.  Mix the
cooked pumpkin into the mielie meal, heat gently and check for
seasoning, adding salt and pepper to taste.  Spoon the mielie meal onto
a dinner plate. Slice the meat and arrange  on the plate with the
mielie meal. Finally, spoon the mushroom and  wine sauce around the
meat and the mielie meal and serve.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1972
Calories From Fat: 1246
Total Fat: 141.5g
Cholesterol: 398.9mg
Sodium: 41320.6mg
Potassium: 1203.3mg
Carbohydrates: 65.8g
Fiber: 13.9g
Sugar: 18.7g
Protein: 112g