Beef with tamarind, fried eggplant and spinach salad
5/10/2011
Serves 4
Ingredients
| 450 g | Scotch fillets, (3x150g fillets) |
| 50 g | Tamarind pulp |
| ½ cup | Water, (hot) |
| 3 cloves | Garlic, (finely sliced) |
| 3 tsp | Freshly ground black pepper |
| 1 tbsp | Soy sauce |
| 3 tsp | Palm sugar, (grated) |
| 1 tbsp | Peanut oil |
| 1 | Eggplant, (diced) |
| 4 handfuls | Baby spinach, (or one bag) |
| 1 | Lemon, (juice of) |
Directions
- Place the scotch fillet in a dish. Soak the tamarind pulp in the hot water for 30 minutes then rub with your fingers before pushing through a strainer with the water. Pour over the beef.
- Add the garlic, pepper, soy and palm sugar then leave to marinate for 30 minutes.
- Line the steamer with baking paper and sit over a saucepan of simmering water. Remove the beef from the marinade, cover and steam for 15 minutes, in batches depending on the size of your steamer.
- Meanwhile heat the peanut oil and fry the eggplant until golden. Toss with the spinach leaves and lemon juice.
- Simmer the remaining marinade for 3 minutes. Serve the scotch fillet sliced with with the marinade spooned over it and accompanied by the eggplant and spinach salad.
Wine Match
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