Food & Home Entertaining – September 2019

HOW TO DO IT

1 For the tuna, combine the

olive oil and seasoning in

a large bowl. Add the tuna

steaks and massage the

seasoned oil into the meat.

Refrigerate to rest, about

15 minutes.

2 While the tuna is resting,

make the chakalaka. Heat

the sunflower oil in a large

saucepan placed over

medium heat. Add the

onion and sauté until soft

and translucent, about

5 minutes. Add the garlic

and curry powder, and

fry until fragrant, about

1 minute. Add the green

pepper and fry until soft,

about 4 minutes, then add

the carrots, tomato paste,

thyme, paprika and chicken

stock cubes. Mix until well

combined. Cook, stirring

occasionally, until the

vegetables are soft, 15 – 20

minutes. Lower the heat,

add the baked beans, and

simmer, uncovered, until

heated through, about

5 minutes. Season to taste,

then remove from heat

and set aside until ready

to serve.

3 Heat a glug of olive oil in

a large non-stick frying pan.

Add the tuna steaks and

sear over medium heat,

3 – 4 minutes per side.

4 Serve the tuna steaks

immediately, garnished with

the fresh thyme, and the

chakalaka, sliced avocado

and lemon slices alongside.

PUMPKIN FRITTERS

WITH PAWPAW

RELISH

Serves 4 EASY 30 mins

WHAT YOU NEED

RELISH

1 small pawpaw, seeded

and cubed

2 tomatoes, cubed

1 English cucumber,

chopped

handful each fresh flat-leaf

parsley and coriander,

chopped

pinch chilli flakes

1 tbsp red-wine vinegar

1 tbsp olive oil

salt and freshly ground

black pepper, to taste

FRITTERS

3 eggs

300g pumpkin, peeled

and grated

1 tsp ground cumin

½ tsp ground coriander

2 tbsp vegetable spice

1 garlic clove, peeled

and crushed

40g (¼ cup) cake flour

salt and freshly ground

black pepper, to taste

oil, to shallow fry

fresh red chillies, to

garnish (optional)

HOW TO DO IT

1 For the relish, mix all the

ingredients together in a

medium bowl. Set aside

until needed.

TUNA STEAKS

WITH CHAKALAKA

AND AVO

Serves 4 EASY 1 hr

WHAT YOU NEED

TUNA

2 tbsp olive oil + extra,

to sear

salt and freshly ground

black pepper, to taste

4 x 340g tuna steaks

CHAKALAKA

60ml (¼ cup) sunflower oil

1 onion, peeled and

finely chopped

2 garlic cloves, peeled

and crushed

2 tbsp mild curry powder

1 green pepper, seeded

and chopped

5 large carrots, peeled

and grated

1 tbsp tomato paste

leaves of 3 fresh thyme

sprigs + extra, to garnish

1 tbsp paprika

2 chicken stock cubes

1 x 410g tin baked beans in

tomato sauce

salt and freshly ground

black pepper, to taste

sliced avocado, to serve

lemon slices, to serve

TUNA STEAKS WITH

CHAKALAKA AND AVO

PEACH CHUTNEY AND

MAYONNAISE CHICKEN

WITH MEALIE SALSA

PUMPKIN FRITTERS WITH
PAWPAW RELISH

2 OF

3 OF

1 OF

THE WEEK AHEAD