Hot Off the Coals: Braai’d Steenbras with Roasted Vine Tomatoes and Salmoriglio.
November 14, 2011 in Uncategorized
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 ….
Giorgio’s Octopus & Potato Salad
Like a hot knife through Octopus – my new expression!
Brilliant recipe Giorgio – butter soft Octopus.
Rick Steins Mediterranean Fantasy!
Seared Swordfish Steaks with Salmoriglio
Served with Garlic & Rosemary Roasted Vine Tomatoes
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
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
6Tbs extra virgin olive oil
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!
1 onion – quartered
8 cloves of garlic – cut in half
4 sprigs of rosemary
1tsp black pepper
1tsp fleur du sel
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
Next Post: My Fantasy! Nutella Ripple Vanilla Semi Freddo!
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