CRUMBED BEEF STRIPS WITH TOMATO AND CHILLI JAM
Photo: Maritha Blaauw
These sweet and spicy Crumbed Beef Strips, using Bakers KIPs, can be served as a lovely finger starter or as a light lunch served with a fresh green salad on the side.
400 g thick piece of rump steak, fat removed
salt and milled black pepper
250 ml buttermilk
10 – 15 ml garlic purée
15 ml olive oil
1 small onion, finely chopped
250 ml tomato jam
5 – 15 ml chopped red chillies
100 g (ó pack) Bakers KIPS
Beef Biltong flavour
4 sprigs parsley
oil for frying
Cut the steak into thin strips, place them in a bowl and season with salt and pepper and toss well. Whisk together the buttermilk and garlic purée and pour over the meat. Set aside to marinate for 10 – 20 minutes.
Meanwhile, heat the oil in a small saucepan and add the onion. Sauté until translucent then add the jam and bring to a gentle boil. Add the chillies and cook for 5 minutes before removing from the heat. Transfer to a serving bowl and set aside.
Place the Bakers KIPS and parsley in a processor and process until fine. Transfer to a shallow dish.
Drain the buttermilk from the meat strips and lay them in the crumbs, patting the crumbs firmly into the meat.
Fry the meat in about 1 cm of hot oil until it is cooked and the crumbs are golden. Drain on paper towel, arrange on a platter with the jam, and serve.
Makes 12 – 18 Crumbed Beef Strips.
PS: To make your own, fresh garlic purée, peel 2 or more whole bulbs of garlic. Place the cloves in the processor and add a small teaspoon of salt and an equal quantity of lemon juice. Process until smooth, adding a few drops of oil if necessary. Pack into a clean jar with a tightfitting lid. Store the purée in the fridge and use as and when required.
Maritha Blaauw
ek het net gewone krummels gebruik wat in pakkies verkoop word. Die karringmelk doen die ding. LEKKERRR.