Pintada with black olives and apricots

by chef Tomeu Caldentey, appropriate in case of: xerostomia, mild mucositis, lack of appetite, altered taste or smell

Ingredients

4 guinea fowl thighs (or failing that, free-range chicken or poussins)

8 apricots of Porreres

2 tablespoons of paste of black olives

4 tablespoons of olives olives

¾ l meat juice or Spanish sauce

1 tbsp butter

1 tbsp olive oil

1 tbsp Sugar

Preparation

For the sauce:

Peel the apricots and set aside once peeled

Sauté the apricot skins with a little butter and olive oil

Add the assortment of olives to the sautéed apricot skins

Add the meat juice to the sautéed apricot skins and the olives once they have caramelized

Allow to reduce over a low heat until the sauce becomes fullbodied

Strain the resulting sauce and set aside

For the apricots:

Sauté in a frying pan with butter and sugar until golden brown and with a nice color

Set aside near the fire, making sure they do not caramelize too much

For the guinea fowl:

Confit the thighs in abundant oil at a low temperature, but do not let the oil gush

Allow to cool in the same oil

Arrange the confit guinea fowl thighs on a baking tray baking tray

It is important that they are at room temperature

Coat the confit guinea fowl thighs with a little of the olive and apricot sauce

Place in a hot oven at 200 ºC for 10 minutes

Remove from the oven once the thighs are lacquered and set aside

Assembly and presentation

Heat the olive sauce over moderate heat and season with salt and sugar

Brush the base of the plates with the black olive paste

Place the apricots on the plates on top of the olive paste

Next to the apricots, place the hot, lacquered guinea fowl legs

Finish the dish with the olive and apricot sauce

With expansive views across arid savannah grasslands, Loapi Tented Camp's safari homes are sited into the contours of the ancient Korannaberg mountains and can accommodate two or four guests

The micro-camps are at least 50 metres apart to ensure privacy and solitude and each home comes with a private team that includes a homathi (butler) and chef, a private vehicle, and the undivided attention of an experienced guide and tracker

In the local language, Setswana, Loapi means the space below the clouds’, and the design philosophy was that the new camp needed to be as low impact as possible

The modular design, combining canvas, steel and glass, was largely manufactured off-site to minimize the environmental impact and protect the iconic shepherd’s trees

The camp features minimal-impact, eco-friendly design solutions, including the latest in solar power and water recycling technology, energy-efficient air conditioning, and solar-powered pool pumps

Inspired by the nomadic spirit of camping, the tented homes offer complete freedom to explore the reserve ’ s vastness and diversity and where guests can choose to spend all day tracking Kalahari keystone species, like the desert black rhino or brown hyena, visit nearby pans where resident black-maned lion prides converge, or take a trip to the top of Bushman Hill where Hartmann’s mountain zebra and greater kudu are often spotted

The aim is to create greater sustainability with equal emphasis on conservation, community, culture, and naturebased tourism

For more information visit · www tswalu com/our-camps/loapi/ and www tswalu com