Using a large plastic container, sprinkle a thin layer of coarse salt on the bottom

Mix together 100g coarse salt with the sugar

Finely grind the juniper berries using a spice grinder

If you don’t have a spice grinder, crush them as fine as you can get them with a pestle and mortar

Add the juniper, the fennel fronds and the zest to the salt / sugar mix

Combine all together

Pat the steaks dry the steaks and brush on the Amarula

Put half of the curing mix on top of the salt

Lay the steaks on this and then cover with the rest of the curing mix

Cover with cling film and put a plate (or something heavy) on top of the meat

Place in the fridge for 3 hours

Remove and wash off the excess curing mix

Allow the steaks to come up to room temperature

While you are waiting, combine the canola oil with the orange juice and whisk well

Season with a pinch of salt to taste

Add the fennel and leave to marinade in the dressing

Brush the olive oil onto the steaks and heat the excess in a pan

Seal the steaks for 15 seconds on each side – you want a nice colour but you do not want to cook the steaks through

Allow to rest and once cool, slice as thinly as you can

Remove the fennel from the vinaigrette and shake off the excess dressing

Place a small handful on each plate

Cover with the steak and serve with a few small dollops of the ice cream (I used a half teaspoon measure to scoop them out of the container)