VEGAN BROCCOLI “TATAKI” RECIPE
March 23, 2020GRILLED SIRLOIN WITH BLACK PEPPER JUS RECIPE
March 23, 2020
CURRIED CALAMARI WITH BABA GHANOUSH RECIPE
by Steenberg Executive Chef Kerry Kilpin
Serves 6
600g cleaned
baby calamari sliced 3mm thick into rings
200g flour
15ml Rajah Medium
Curry spice
Method
- Combine the flour and curry spice.
- Dust the flour in the spice over a sieve. Remove any excess flour.
- Fry in a pre-heated fryer at 200 degrees Celsius for roughly 15
seconds.
- Season with salt.
Baba Ghanoush
1 large
aubergine cubed
Olive oil
5ml chopped
garlic
1 red chilli
chopped
5g chopped
mint
10g chopped
basil
10g chopped
parsley
10g chopped
coriander
15ml tahini
paste
1 lemon
120ml
homemade mayonnaise
Salt and
pepper
Method
- Drizzle the aubergine with olive oil salt and pepper and roast
in the oven until soft at 170 degrees Celsius. Allow to cool.
- In a food processor combine the aubergine, garlic, chilli, herbs
and tahini. Blend to form a smooth paste.
- Stir in the mayonnaise.
- Season with the juice of a lemon and salt and pepper.
To Serve
Accompany the calamari with avocado, soy syrup and toasted sesame seeds.
Serve with a glass of Steenberg Sphynx Chardonnay.