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.
