TOUCH DOWN // AUTUMN 2017
Indonesian , Malaysian , Indian and Arabic countries for centuries , long before the arrival of European spice merchants .”
TRY IT AT HOME
LOBSTER CURRY
Ingredients : 4 - 6 large lobsters ( boiled and meat removed ) 3 tbsp coconut oil 2 medium / large onions ( diced ) 6 cloves garlic ( crushed ) 1 inch ginger ( shredded ) 2 tsp garam masala 2 tsp curry powder 1 tsp cumin 1 tsp turmeric 2 pili pili mbuzi ( capsicum chilli ) or green chillies 800g tomatoes ( peeled and diced ) 2 tbsp sugar 250 ml fish stock 2 cups coconut milk 1 handful of fresh coriander ( chopped )
Method :
• Boil and remove lobster meat from shell . Chop into bite-size pieces .
• Fry onions and all the spices and chilli in coconut oil .
• Add tomatoes and fry for a further five minutes on low heat .
• Add the fish stock and sugar . Turn down heat and boil the sauce for a further 20-30 minutes . Keep checking and stir often .
• Add lobster meat and coconut milk to sauce and cook for further 20 minutes .
• Switch off heat , add most of the fresh coriander and stir through .
• Serve hot with coconut or plain rice and garnish with the rest of the coriander .
FOOD & REVIEWS
LOBSTER BISQUE SHOT
Ingredients : 4 cups fish stock 2 large lobsters 2 tbsp butter 2 red onions ( diced ) 2 cloves garlic ( crushed ) 2 celery stalks ( diced ) 2 large carrots ( diced ) 250g mushrooms ( diced ) 1 tbsp paprika 1 tsp thyme 1 tbsp garam masala curry powder 3 tbsp tomato paste 1 / 2 cup Grand Marnier liqueur 3 tbsp corn starch 2 cans coconut milk
Method :
• Bring stock to the boil .
• Add lobster and cook for 10 minutes .
• Strain and retain stock .
• Let lobster cool then crack and remove meat from shells .
• Sauté chopped veggies in butter in a large stockpot until slightly browned .
• Add herbs , spices and lobster meat and
DID YOU KNOW ?
Thanda Island was voted the World ’ s Leading Exclusive Private Island in the
© ANSHAR / SHUTTERSTOCK
2016 World Travel Awards . Award winning islands don ’ t come cheap though . A single night ’ s stay for your inner circle will set you back around R130 000 .
Zanzibar is just a 35-minute boat ride away .
fry for a further two minutes .
• Add the strained stock , Grand Mariner and tomato paste and cook on low heat for 30 to 45 minutes .
• Add the stock and vegetables to a blender and blend until smooth . Return to the pot and slowly bring back to the boil .
• Add the coconut milk to the corn starch to make a paste . Add slowly to the bisque , stirring constantly until it thickens slightly .
• Boil for a further 10 minutes and serve in shot glasses .
© ADOBESTOCK
50 // MAKE MEMORIES FOR LIFE