We love it when global travellers visit us in Prince Albert.
Our first cooking class this year was on a sweltering Saturday afternoon. In the kitchen we had guests from Denmark, Norway and Sweden. First time and frequent visitors to Cape Town these travellers wanted a local experience; they love food and cooking. It was good fun to swop notes. Joining them in the kitchen were trainees from the local hotel plus an American guest who had driven her motorbike through the Karoo that morning to get to our class on time!
The images tell a story. Karoo Tapas is one of our popular courses, it includes local fresh ingredients such as aubergines, pearl onions, beetroot, tomato from local gardens, our own cured Mission olives, local beef, and the schools self-cured chorizo.
Tapas dishes the students learnt include baba ganoush, hummus, tomato relish, olive and onion chutney, pickled beetroot salad, beef koftas, chili salted squid plus smoked paprika aioli, homemade wood fired bacon, and for those still hungry at supper self-cured chorizo pizzas in our wood fired oven. Here is the recipe for an all time favourite that can be prepared in most kitchens around the world.
Chilli salt squid with Smoked Paprika Aioli and nuoc cham
200g plain flour
4 tablespoons Maldon sea salt
2 tablespoons freshly ground white
4 tablespoons chilli powder
1 litre canola oil for deep-frying
1kg whole squid, cleaned and prepared
Fresh mint leaves, to garnish
Fresh coriander leaves, to garnish
2 limes, quartered, to serve
2 long red chillies, seeded and chopped
1 clove garlic, peeled
1 tablespoon palm sugar
2 tablespoons lime juice
3 tablespoons water
3 tablespoons fish sauce
2 tablespoons rice wine vinegar
Combine the flour, salt, pepper and chilli powder in a bowl and mix well. Heat oil in a frying pan or wok (to 180˚C if you have
a temperature-controlled deep fryer). Roll the squid in the flour mixture until well coated. Shake off the excess flour and place
the squid gently in the hot wok or deep fryer. Deep-fry for two minutes and drain on kitchen paper. Garnish each serving of
squid with mint and coriander leaves and serve with aioli and nuoc cham and lime quarters (to squeeze over)
on the side.
In a mortar and pestle, pound the chillies and garlic to a fine paste. Add the palm sugar and stir to blend, then gently stir
in the liquids.
Check out summer cooking classes available