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SMILE WEB-02

Franck and Pete’s Recipe’s

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

 

 

 

 

 

 

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