So, in the video for ‘These Streets’ you see me wake up on a mattress in a street in Alex,
and although that was not the norm, spending time in Alex was – and that’s where I discovered the kota. Cape Town is where I encountered the gatsby. These two dishes may be different, but have one common thread: the perfect slap chips. They are best enjoyed with an ice-cold drink.
FOR THE GATSBY
3 large potatoes, peeled and cut into chips
500 ml vegetable oil, for deep-frying (+ 1 tbsp)
2 tsps ginger-and-garlic paste
1 tsp chilli flakes
1 tsp ground coriander
2 tsps curry powder
1 tsp ground cumin
1 tsp salt
500 g tenderised steak, cut in half lengthwise
1 large onion, thinly sliced
1 tomato, grated
1 tsp brown sugar
1 tsp brown onion soup powder
For the sauce
Equal parts mayonnaise, tomato sauce and sweet chilli sauce
2 large soft baguettes
Butter, for the baguette
Handful shredded lettuce
1 tomato, sliced
½ cucumber, sliced
Cheddar cheese, grated (optional)
PREP-TIME 15 MIN
COOKING TIME 30 MIN
To make the chips, place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes until the potatoes have just softened, then remove from the heat, drain and pat dry.
Heat the oil in a pot and deep-fry the potato chips until golden. Place the chips on paper towel to drain, then set aside and keep warm.
Mix together the ginger-and-garlic paste, chilli flakes, coriander, curry powder, cumin and salt and combine with the steak, making sure the steak is well coated with the spices.
Heat oil in a frying pan and fry the onion until soft, then add the steak and fry for 5–6 minutes until the meat has browned.
Add the tomato, brown sugar and brown onion soup powder, mix well and cook until the meat is tender and the steak sauce has thickened.
Mix the sauce ingredients together.
Cut open the baguettes, butter each side and spread with the sauce. Add a layer of lettuce, tomato and cucumber, and then a layer of chips. Finish with the steak and steak sauce, and top with some grated Cheddar if you like. Close the sandwich and enjoy!
ALL RECIPES PROPERTY OF ©J'SOMETHING 2017. ALL RIGHTS RESERVED.
PUBLISHED IN SOMETHING'S COOKING OCTOBER, 2017.
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More great recipes in J'Something's new cookbook