Johannesburg

Johannesburg, South Africa! The exciting blend of Africa and Europe. South Africa offers interesting takes on european food as well a rich food culture of its own.

Curry-rubbed fish steaks with fresh green chutney

Ingredients

For the chutney

  • 1 (2.5cm) piece peeled fresh ginger
  • 3 spring onions (white and green parts), cut into large pieces
  • 40g fresh mint (leaves and some stems)
  • 40g fresh coriander (leaves and some stems)
  • 60g plain low-fat yoghurt
  • 1 jalapeno, stemmed (ribs and seeds removed if you don’t want it too hot)
  • 1 tbsp freshly squeezed lime juice
  • 0.5 tsp salt
  • 1 to 2 tbsp water, if needed
  • Freshly ground black pepper

For the fish

  • 1 tsp vegetable oil
  • 1/2 tsp Madras-style curry powder
  • 1/2 tsp salt
  • 4 (170g) swordfish steaks
  • Basmati rice, for serving, optional

Instructions

For the chutney:

  1. With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped.
  2. Scrape down the sides of the bowl, then add the spring onions, mint, coriander, yoghurt, jalapeno, lime juice and salt.
  3. Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary.
  4. Transfer to a bowl and set aside.

For the fish:

  1. Position a grill pan on the rack closest to the griddle element and preheat to high. Rub the oil, curry, salt and pepper onto the fish. Carefully lay the swordfish on the preheated griddle pan and return to the griddle.
  2.  Cook the steaks without turning until just cooked through or until an instant-read thermometer inserted in the side registers about 57C, about 4 minutes. Transfer the steaks to 4 plates and serve with the chutney and rice, if desired.

Spiced Cumin and Aubergine Dip with Roosterkoek Bread

Ingredients
For the cumin and aubergine dip

  • 2 aubergines
  • 2 teaspoons cumin
  • 1-2 garlic cloves
  • 400ml yogurt
  • Juice and zest of half a lemon
  • Salt and coarsely pepper to taste

For the roosterkoek bread

  • 400g plain flour, plus extra for dusting
  • 1 packet dried yeast
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 50ml vegetable oil
  • 225-250ml warm water

Instructions

  1. Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time.
  2. Place cumin in a pan and toast either on the grill or on the stove.
  3. Chop the garlic and the aubergines.
  4. Mix together garlic, aubergines, toasted cumin add lemon zest and juice. Add salt and pepper to taste. Serve with Roosterkoek bread.
  5. Mix the yeast , sugar with 100ml of warm water and stir , the mixture will start to foam after 5 minutes or so. In a separate bowl mix together the flour and salt add the oil and the yeast mix, and enough water to make a slightly moist dough. Turn the dough out on a floured surface and kneed for a five minutes. Place the dough in a oiled bowl and cover with cling film or a damp cloth, and allow to rise for about an hour.
  6. Divide the mixture into roughly 12 equal pieces and shape into slightly flattened balls. Place onto a floured board or lightly greased tray and cover again with a damp or cling film and leave to rise for for a further 15 minutes. Gently lift the dough ball and place on the barbecue.
  7. Turning a couple of times until the bread is nicely marked and well puffed up and become crusty on the outside.
  8. Brush with a little olive oil and serve straight away.

Pina colada popsicles

Ingredients

  • 150 ml freshly squeezed pineapple juice (I used a juicer)
  • 115 g white sugar
  • finely grated zest and juice of 1 lime
  • 400 ml coconut milk
  • 45 ml white rum (optional)

Instructions

Cooling time 30 minutes

Freezing time 7 hours

  1. Place the pineapple juice and sugar in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
  2. Transfer to a jug, add the lime zest and juice, coconut milk and rum, if using, and stir to combine. Pour the liquid into 6–8 popsicle (ice block) moulds. Freeze for 1 hour or until partially firm. Insert the popsicle sticks into the middle and freeze for a further 4–6 hours or until frozen.

Johannesburg ring a friday mouses bell and got: 

Next up: Paris!

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