Recipe Neil Roake

House and Leisure Food - - CONTENTS -

for the clams

1.5kg large clams 60ml olive oil 1 large onion, grated 2 toma­toes, grated 5 gar­lic cloves,

finely chopped 2cm piece of ginger, peeled

and finely chopped 4T co­rian­der, chopped 4T pars­ley, finely chopped 250ml white wine

for the bruschetta

rye bread or cia­batta, sliced 2 gar­lic cloves, peeled olive oil 4 toma­toes, finely chopped 4 spring onions,

finely chopped

for the sauce

2 green chillies, finely

chopped (with seeds) juice of 2 le­mons

Serves 6–8

Purge the clams of grit by soak­ing them in wa­ter for at least an hour, rins­ing regularly. Heat the olive oil in a pot with a tight-fit­ting lid. Stir-fry the bal­ance of the in­gre­di­ents, ex­cept for the clams, for 10 min­utes or un­til soft. Add the clams and cover. Cook with the lid on for 12 to 15 min­utes, or un­til the clams pop open (dis­card any that don’t open).

While the clams are cook­ing, toast the bread over open coals, or un­der a grill. Rub the bread with a clove of gar­lic, driz­zle olive oil on top and fin­ish with the fresh tomato and spring onions.

Mix the chillies with the le­mon juice and set aside. When the clams are ready, re­move them with a slot­ted spoon and serve with the bruschetta and chilli-le­mon sauce.

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