Janice Tripepi

I was so desperate to get back onto the internet that I went and purchased a 3G modem! Can you believe this? My useless service provider, namely iBurst, was offline in Durban for 4 days! Oh my madumbi’s the profanities that came flying out of TrickyRicky’s office were constant and got progressively worse! It’s impossible to run your business without an internet connection!  Not to mention blog!

 This coupled with my computer crashing into a brick wall made for stress levels that were off the Richter scale. I have managed to rescue most of my files thankfully but my email account just flatly refuses to do anything. My entire routine got blatted and I am still trying to catch up!! Buuuuuuuut, that’s just life isn’t it!

 

 Watch out for my latest review, I had the most fantastic meal at Craft in Durban last week – a thoroughly modern Italian Restaurant in Glenashley! This is TrickyRicky’s new spot – he is telling the whole family about it! I attended the launch of Hai.bo, a new restaurant, café bar which can be found in Windermere Road where BBB used to be! Loved it – this is a really cool spot to meet up with the BFF’s for a sun downer! As soon as I taste their grub I will report back. Very diva-delish!

 

So here is Friday’s post which is the second course in the meal that I posted!

Jammer amici ….

Lunch Menu

Starter

 Giorgio’s Octopus & Potato Salad

Like a hot knife through Octopus – my new expression!

Brilliant recipe Giorgio – butter soft Octopus.

 Mains

Rick Steins Mediterranean Fantasy!

Seared Swordfish Steaks with Salmoriglio

Served with Garlic & Rosemary Roasted Vine Tomatoes

Dessert

 

 Jan Tripepi’s Fantasy! haha …

Nutella Ripple Vanilla Semi-Freddo

 This is the Rick Stein component of the meal and can be found on page 84 of his book Rick Stein’s Mediterranean Escapes

Rick’s recipe is for seared swordfish which I substituted for Steenbras

Seared Steenbras Steaks with Salmoriglio

Ingredients

 

4 x 200g steenbras steaks, about 2cm thick

A little olive oil

Salt, pepperoncino or crushed dried chillies and fresh ground black pepper

For the Salmoriglio

Ingredients

6Tbs extra virgin olive oil

3Tbs water

1 1/2tbs lemon juice

1 garlic clove very finely chopped

1Tbs chopped oregano

1tbs chopped celery herb or celery tops

1tbs chopped flat leaf parsley

If you are using a charcoal barbecue, light it 40 minutes before you want to start cooking,

If you are using a gas barbecue, light it 10 minutes beforehand,

If you are using a ridged cast iron griddle, leave it over a high heat for a couple of minutes

until smoking hot and then reduce the heat to medium high.

Shortly before cooking the fish, make the salmoriglio.

 

Whisk the olive oil and water together in a bowl until thick and creamy

and then whisk in the lemon juice and some salt to taste.

Stir in the garlic, Oregon, celery herb, if using, and parsley.

 

 

 

Brush the fish generously with olive oil and season well with salt,

pepperoncino or crushed dried chillies and black pepper.

Cook over a medium high heat for 4 minutes on each side.

Serve topped with salmoriglio.

 Roasted Vine Tomatoes

Pre-heat your oven to 160d

Vine tomatoes – woolies were having a buy 2 for …. Special!

 

  

 Olive oil

1 onion – quartered

8 cloves of garlic – cut in half

4 sprigs of rosemary

1tsp black pepper

            1tsp fleur du sel

1 chilli

Place the tomatoes into a roasting pan and add the

onion, garlic, rosemary, and chilli.

 

 Sprinkle over the salt and pepper

And dredge the whole pan with olive oil

Using your hands mix it all well together.

Roast slowly in your oven for about 2 hours.

 Serve the braai’d  Steenbras topped with the sweet and juicy

roasted red vine tomatoes and top with some

tangy Salmoriglio!

 

 Next Post: My Fantasy!  Nutella Ripple Vanilla Semi Freddo!

Breaking News … Next week I am starting a new

column called Is it HOT or is it VROT …

I shall be looking at new products off the shelves of our favourite shops and

supermarkets. 

WATCH THIS SPACE!

As always

Buon appetito

xxxx

 Jan