Food Friday: Gourmet Safari

Every Friday, Casemate IPM brings you a delicious recipe hand-selected from one of the many cookery books we distribute. You should definitely try this at home!


Gourmet Safari, from Struik Lifestyles, is anything but your average cookbook.

9781432301569If you’ve ever wondered what makes up a typical day in a luxury safari lodge in Africa, this book will tell you everything you want to know, and more. Instead of simply providing recipes and tantalizing images of gourmet dishes (which are not in short supply in this title), Gourmet Safari acts as your guide on a day at a luxury African resort. From breakfast through dinner and beyond, in addition to learning about the meals you may be served, you’ll learn about the activities and adventures you would likely experience in such a location. It almost reads like a choose-your-own-adventure book, interspersed with delicious recipes and gorgeous pictures of African wildlife.

GS-Zebra GS-Giraffe
Pictured above: two of the many stunning photographs of African wildlife found in the book


This week’s recipe comes from the “Dinner” section of this cookbook.

Couscous-Crusted Prawns with a Sweet Chilli Sauce
Serves 4

Couscous-Crusted Prawns

50g cake flour
Pinch of ground black pepper
12 prawns, peeled and deveined (leave tails intact)
2 eggs, beaten
100g couscous, cooked
150ml cooking oil for deep-frying
Salad leaves for serving

For the couscous-crusted prawns, season the flour with black pepper. Dust each prawn in the seasoned flour, then dip into the beaten eggs and finally roll in the cooked couscous. Coat well to ensure there are no gaps. Set aside for about 15 minutes to allow the coating to set. Deep fry the prawns in hot oil for about 2 minutes per side.
To plate up, place a few salad leaves in the centre of each plate and top with three prawns. Drizzle with the sweet chilli sauce.

Sweet Chilli Sauce
Makes 1 litre

500ml white vinegar
400g white sugar
150ml fish sauce
120ml sherry
30ml chopped red chillies
6 cloves garlic, chopped

Place all the ingredients in a saucepan and bring to a simmer. Allow to reduce by one-third until thick. Set aside to cool and then pour into a sterilised jar. Once opened, this sauce will keep in the fridge for up to one week.

Not all of us are used to cooking in grams and milliliters. Here’s an online unit converter so you can enjoy this delightful recipe!

GS-Prawns
The finished product!


Author of Gourmet Safari Donovan van Staden, Group Executive Chef for Sanctuary Retreats, is responsible for training the chefs and has compiled this mouthwatering collection of recipes that feature on the menus of the lodges, which are set in exotic locations such as the Bwindi Impenetrable Forest in Uganda, the Masai Mara in Kenya, and the Okavango Delta in Botswana.

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