Looking for some new recipe inspiration for 2018? Below you'll find a recipe from Lauren and Dan Gutter, the mother and chef team behind Jack and Lil's South African restaurant in Toronto.
Lauren and Dan took the famous South African flavour profile associated with dishes such as fried samosas and stewed curries to create the lighter Cape Malay Sauce, which pairs perfectly with Nederberg's the Winemaster Sauvignon Blanc.
ROOIBOS RUB
Ingredients:
2 Tbsp. Rooibos Tea
3 Tbsp. Brown Sugar
¼ Tbsp. Ground Ginger
¼ Tbsp. Ground Coriander
¼ Tbsp. Dry Mustard Powder
¼ Tbsp. Black Pepper
½ Tbsp. Sea Salt
Preparation:
1. Combine all ingredients thoroughly. Rub into fish and let stand at least 15 minutes.
THE FISH
Ingredients:
Lake Erie Pickerel (or another favourite fish)
Preparation:
1. Pan sear the fish on medium high heat with canola oil for 3 minutes per side or until fully cooked. Fish can be cooked with the skin on or off.
CAPE MALAY SAUCE
Ingredients: 2 ½ Tbsp. Finely Chopped Shallots
2 Tbsp. Vegetable or Canola Oil
1 Tbsp. Garam Masala or Cartwrights Curry Powder
½ Tbsp. Turmeric
2 Tbsp. Grated Fresh Ginger
1 ½ Tbsp. Roasted Garlic
3 Tbsp. Original Chutney
2 Tbsp. Lemon Juice
400 ml Coconut Milk
1 Tbsp. Kosher Salt
Preparation: 1. Lightly sauté shallots in oil until translucent. 2. Add curry powder and turmeric. Mix well and continue to sauté for 1 minute. 3. Add ginger, garlic, chutney, and lemon juice, then whisk in coconut milk. Simmer for 6-7 minutes stirring occasionally. 4. Transfer to blender and blend on high until smooth.
Nederburg's Sauvignon Blanc can be purchased at bcliquorstores.com/product/382713
