Tuna, seared on the fire, with asparagus, courgettes and cherry tomatoes, soy, lime & chilli salsa
No water required for this recipe….
Serves 4
- 4 x 200g yellow fin tuna steaks (at least 4cm thick)
- 250g thin green asparagus
- 250g baby marrows, top and tailed
- 1 x punnet cherry tomatoes
- 2 tbsp chopped fresh coriander
- Olive oil
- Salt and pepper
For the salsa:
- 2 limes, juiced
- 1 red chilli, chopped
- 40ml soy sauce
- 100ml olive oil
- Prepare a good hot fire
- Brush off any dirt from the asparagus and the baby marrows
- Trim the asparagus by cutting 1 cm off the stem
- Cut the baby marrows in half across the length
- Place the asparagus and marrows in a bowl, drizzle with little olive oil and season
- Place the veggies on the hot braai and cover with a sheet of foil (or close the lids the braai)
- Using metal tongs, turn the veggies so they brown a little on all sides
- Remove from the fire after 5 minutes…the veggies must be a little “al dente”
- Return the veggies to the bowl and add the halved cherry tomatoes and coriander, mix and set aside
- Make the salsa by combining all the ingredients in a jam jar and shaking
- Season the tuna steaks with salt and pepper on both sides and paint with a little olive oil
- Lower the grid as close to the fire as possible
- Sear the tuna for 2 minute on each side
- Remove from the fire and allow to rest for 3 minutes before slicing
- To serve, place the grilled veggies on 4 plates, slice each tuna steaks in 3 and top the veg with the tuna
- Generously drizzle salsa over and enjoy!
Grilled Rib Eye, Rocket & Charred Onion Salad, Masala Butter
300g rib eye
20ml extra virgin olive oil
20ml Worcestershire sauce
Salt & pepper
10g rocket
1 red onion cut into thick rounds
10ml sherry vinegar
20ml extra virgin olive oil
Marinate the steak in the 20ml of olive oil & Worcestershire sauce. Sean liberally with salt and pepper and cook to the desired degree over hot coals.
Remove the steak from the heat and leave to rest. while the steak is resting but a large blob of Masala butter on top of the steak.
Grill the red onion rounds until soft and charred, season with salt and pepper and then dress with the oil & vinegar and them mix together with the rocket.
Serve the salad alongside the rested steak.
Masala Butter
200g unsalted butter
1/2 onion finely diced
2 cloves garlic finely chopped
2tblsp curry powder
2tsp lemon juice
5tsp Worcestershire sauce
4 anchovy fillets
1tblsp baby capers
1tsp salt
1tsp pepper
10g coriander
10g basil
1tsp ground ginger
1 egg yolks
Fry the finely chopped onion & garlic in a little olive oil until soft and translucent. Add the curry powder and fry for a couple of minutes. Place the onion mix with the rest of the ingredients into a blender and blend to a rough paste. Add the butter and blend till evenly mix. Season to taste
Franck and Pete dessert Recipe
Bananas burnt in their skins, grilled pineapple & honey and sesame ice cream
Serves 4
4 ripe bananas, whole, skin on
1 ripe pineapple, peeled and quartered, core removed
4ts demerara sugar
For the ice cream:
250ml milk
3 egg yolks
75g honey
4tbsp sesame seeds, slightly toasted
1tbsp sesame oil
2 tots of rum
To make the ice cream: (can be done way in advance)
-scald the milk in a pot to simmering point
-in a bowl, cream together the yolks and the honey
-gently pour the simmering milk into the yolk mixture while whisking
-return the mixture to the pot and cook gently until the custard thickens slightly (coats the back of a spoon) take care to not overcook the custard or it will curdle !
– when cooked, pour into a cold bowl and add the sesame seeds and oil
-churn until done (or place in a rectangular dish in the freezer)
-cut 1cm through the skin along the whole way into the bananas
-widen the cut slightly and sprinkle 1 ts demerara sugar into each cut
-place the bananas onto the braai grid (cut facing up) and cook until the skin underneath is slightly burnt
-braai the pineapple slices on both sides
-when done, serve the cooked bananas and pineapple with a scoop of ice cream and a splash of rum
