Buttered Kota with KOO Legume and Chakalaka Filling
For the KOO Legume and Chakalaka Filling
Olive oil 2 tbsp
Butter 2 tbsp
Leeks 4, finely sliced
Garlic cloves 3, finely sliced
Ginger 5 cm piece, finely grated
Red chilli 1, finely chopped
Cumin and fennel seeds 2 tbsp each
Paprika and ground coriander 2 tbsp each
Turmeric 2 tsp
KOO Chickpeas 1 tin, rinsed
KOO Red Kidney Beans 1 tin, rinsed
KOO Butter Beans 1 tin, rinsed
KOO Chakalaka Mild 2 tins
Coriander 1 large handful, roughly chopped
Zest and juice of 2 limes
Salt and freshly ground black pepper
For the crispy KOO Samp and Beans
KOO Samp and Beans 1 tin, rinsed
Butter 2 tbsp
Cumin seeds 1 tbsp
Flat leaf parsley 1 large handful, roughly chopped
Zest of 2 limes
T-bone steaks on the bone 3 (2-3 cm thick)
Soy sauce 2 tbsp
Tomato sauce 2 tbsp
Red wine vinegar 2 tbsp
Olive oil 2 tbsp
Quarter loaf white bread with the centre cut out
Butter ½ cup, melted
Cream cheese, to serve
- Heat the olive oil and butter in a large pan saute the leeks, garlic, ginger and chilli until slightly brown. Add the whole spices and cook until fragrant, followed by the ground spices and cook for a further 2 minutes.
- Add the KOO Chickpeas, KOO Red Kidney Beans and KOO Butter Beans and fry for 5 minutes, tossing every now and then. Add the KOO Chakalaka to the pan, as well as the coriander, lime zest and juice and season well with salt and freshly ground black pepper.
- For the crispy KOO Samp and Beans: toss the KOO Samp and Beans in the butter and cumin seeds. Season well with salt and freshly ground black pepper. Roast in a preheated oven of 200C until slightly charred. Toss with the herbs and lime zest.
- Season the steaks with salt and pepper. Combine the rest of the ingredients for the sauce and baste the steaks. Heat a griddle pan over high heat cook the steaks for 5 – 8 minutes on each side, depending on the thickness of the steaks, or until the desired temperature has been reached. Set aside to rest for 5 minutes and slice into thick strips.
- Brush the loaf of bread and the cut out piece with the melted butter and toast in the hot oven for 5 minutes. Spoon the KOO Legume filling into the centre, top with the meat and a dollop of cream cheese. Finish of with the crispy KOO Samp and Beans and the toasted centre piece of the bread.