South African Recipes

Spicy Lamb Rump Steaks

Serves: 4

Ingredients

Lamb rump steak 400 gm

Mauritian spices 20 gm

Olive oil 8 ml

Sweet potato 250 gm

Lemon ½ pc

For the Mauritian spices:

Ginger, chopped 5 gm

Garlic, chopped 10 gm

Olive oil 50 ml

Salt 10 gm

Turmeric 5 gm

Curry powder 5 gm

Chilli flakes 4 gm

Garam masala 5 gm

For the garam masala:

Black pepper 500 gm

Aniseed 100 gm

Cardamom 50 gm

Ginger powder 50 gm

Nutmeg 5 gm

Clove 50 gm

Star anise 3 gm

Cumin 200 gm

Cinnamon stick 8 gm

Coriander seed 50 gm

Method

Grind all the ingredients for the garam masala in a blender and set aside.

Mix all the ingredients together for the Mauritian spices.

Wrap the sweet potato with foil and bake it for 20 minutes at 180°C.

Slice the rump and marinate with the Mauritian spices. Grill on both sides (either on charcoal or open fire), till tender and done.

Serve with baked sweet potato and a lemon wedge.

Mozambique Prawns

Serves: 4

Ingredients

Prawn, green, 16/20 24 pc

Steamed rice 400 gm

Peri-Peri marinade 90 ml

Garlic sauce 100 ml

For Peri Peri marinade mix:

Paprika 20 gm

Chilli powder 20 gm

Salt 2 gm

Sugar 5 gm

Black pepper, freshly ground 1 gm

Garlic, sliced 10 gm

Bay leaf 1 each

Lemon juice, fresh 20 ml

Olive oil 20 ml

For basic white sauce:

Butter 20 gm

Plain flour 20 gm

Milk 50 ml

Cream 50 ml

Salt 1 gm

Thyme ½ gm

Bay leaf 1 pc

Nutmeg, grated3 pc

Clove ½ gm

For the garlic sauce:

Garlic 20 gm

Milk 50 ml

Cream 50 ml

Basic white sauce100 ml

Chives, thinly chopped 1 gm

For green mango salad:

Mango, semi green 100 gm

Coriander 5 gm

Chilli/sugar 2 gm

Olive oil 10 ml

Salt and pepper to taste

Method

For the salad, cut the mango into juliennes and mix together with the rest of the ingredients. Keep aside.

For the basic white sauce, heat the milk, cream, salt, thyme, bay leaves, grated nutmeg and clove in a small pot.

Bring to the boil then pass through a sieve.

In a small pan, add the butter, melt it, then add flour and cook a white roux for 2 minutes.

Add the milk stock, ladle by ladle, allowing it to incorporate with the roux.

Cook roux for a further 10 min, stirring so it is does not stick.

For the garlic sauce, bring the garlic, cream and milk to boil in a pot and simmer until garlic is soft.

Blend the garlic purée and fold it into the white sauce.

Check the seasoning and fold the chives in. Allow to cool.

Fry the prawns in a saucepan.

Mix the Peri Peri marinade ingredients together and add to the prawns.

Add the garlic sauce.

Serve with steamed rice and green mango salad.