vinegar Archives

Potato recipes

Orange and gorgonzola salad with toasted macadamias

Sticky pork ribs with Asian cabbage

40 minutes plus 1 hour marinating time

Shredded green papaya and date salad

Gammon recipes

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

1 1/2 hours

South African

Calamari bobotie

30 minutes

Calamari bobotie

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

Olive oil for frying
2 T turmeric
2 T home-made masala
650 g chokka or calamari steak, cut into strips
1 large onion, roughly chopped
1 x 10 cm fresh ginger piece, sliced
5 garlic cloves
1 brown bread thick slice
1 fresh coriander bunch
400 g lentils, cooked
1 apricot jam
2 T balsamic vinegar
1 1/4 cups buttermilk
3 large free-range eggs

Method

Preheat the oven to 150°C. Heat the olive oil in a large saucepan. Add 1/2 T turmeric and 1 T masala and briefly cook until fragrant. Add the calamari strips and fry for approximately 3 minutes, or until just cooked. Set aside and allow to cool slightly.

Once cool, blend the cooked calamari, onion, fennel, ginger, garlic, bread and coriander in a food processor or manual meat mincer.

Fry the minced calamari mixture in a little olive oil, and add 1/2 T turmeric and the remaining masala as you go. Add the lentils, apricot jam and balsamic vinegar and cook through. Taste for sweet-sour balance and adjust seasoning accordingly.

Spoon into a lightly greased ovenproof dish. Beat the buttermilk, eggs and the remaining turmeric together and gently pour over the calamari. Bake for 30 minutes, or until set and lightly golden.

TASTE’s take:
Serve this modern take on an old classic with soft butternut, flash-fried mangetout, full-cream yoghurt, tomato chutney and banana-and-coconut sambal. Finish with hijiki (seaweed) and sea lettuce.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pan-fried prawns with Asian apple salad

Tuna sashimi and strawberry salad

Asian smoked chicken slaw

Potato salad with bacon

Orange and gorgonzola salad with toasted macadamias

Sticky pork ribs with Asian cabbage

Shredded green papaya and date salad

Gammon with mustard sauce and ginger-and-sesame-roasted vegetables

Bobotie

Deep-dish Trinchado Pies

Pickled Angelfish

Calamari bobotie

Calamari bobotie

Ingredients

Method