Friday, July 18, 2014

A touch of Malay from Michael's on East

Michael's on East, the popular Sarasota, FL, restaurant, has never disappointed me. I jump at any excuse to visit Sarasota and won't leave without at least one meal there, always a deliciously memorable experience.

So when Chef Jamil shared this South African-inspired recipe my mouth began watering and I wanted to share it. Takes  bit of doing for the home cook, but doesn't your tongue tingle imagining the results?

Cape Malay Curried Shrimp and Scallops

Ginger Stir-Fried Vegetables, Pine Nut and Date Chutney

Serves 4

Chutney
6 oz. dried dates
3 oz. golden raisins
1/2 oz. turmeric
1 oz paprika
1 oz. ground coriander
1/2 oz. ground cinnamon
1 tsp. chopped fresh mint
2 tsp. chopped parsley
4 oz. olive oil
1/2 bunch chopped fresh cilantro
juice of 2 limes
2 dried red chili peppers, diced

Soak the raisins and dates in hot water for about 15 minutes. Discard water.

In a saucepan over medium heat, add the oil, raisins, red chilies and dates. Cook for 2 minutes. Add paprika, coriander, cinnamon, and turmeric and cook for 2 minutes. Add lime juice, mint and cilantro. Cook for about 2 more minutes and set aside.

Curry Shrimp Bisque
1 lb. baby shrimp, shell on
1 medium Spanish yellow onion, finely diced
3 oz. olive oil
3 bay leaves
1 oz. coriander
2 oz. mild curry
1 oz. turmeric
1 oz ground ginger powder
3 aniseed
4 garlic cloves, chopped
1 spear lemongrass, chopped
16 oz. heavy cream
26 oz. coconut milk

Dry roast all the spices in a thick-based saucepan over medium high heat. Add oil, shrimp, onion, chopped garlic and lemongrass and cook for about 5 minutes. Add the cream and coconut milk, then cook for 20 minutes. Season with salt and pepper. Strain to discard the solids and set aside.

Ginger Stir Fried Vegetables
3 TBS Canola oil
2 red bell peppers, cored, seeded and julienned
1 yellow bell pepper, cored, seeded and julienned
1/2 cup red onlion, thinly sliced
1 cup cauliflower and broccoli florets
1 clove garlic, minced
1 cup bok choy, sliced
1 cup red and green cabbage, sliced
1 cup fresh green beans
1/4 tsp. freshly ground black pepper
1/4 tsp.kosher salt
1/2 cup snow peas
1 tsp. fresh ginger, grated

In large saute pan over medium high heat, add oil and cook until it starts to smoke.  Add the peppers and onion, stirring constantly. Continue to stir and add broccoli, cauliflower, garlic and fresh ginger. Follow with bok choy, green beans, pepper and salt. Continue to stir, cooking until the vegetables are crisp-tender, about 2 more minutes. Stir in snow peas and remove from heat. Put aside until ready to plate.

Shrimp and Scallops
8-12 shrimp, peeled and deveined
8-10 dry scallops
2 oz. olive oil
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 TBS. toasted pine nuts
1/2 cup date chutney
1 cup curry shrimp sauce
Salt and black pepper to taste
1 TBS. chopped chives

In a large saute pan over medium high heat, add the oil until it starts to smoke. Add the scallops and sear until golden brown. Flip the scallops, add the peppers and cook for 1 minute. Add the shrimp and pine nuts, cooking one side. Flip the shrimp and add the chutneyh. Coomk fo 1 minute then  add the shrimp curry sauce and bring to a small boil. Remove from heat and set aside.

To Plate

In pasta bowls, pour the sauce, add the vegetables in the middle. Divide shrimp and scallops around the vegetables, then top the shrimp and scallops withj the chutney. Sprinkle with chives and serve.

Smaakilke ete! lekker eet! Bon Apetit!






 

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