Calamari Steak Picatta...

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Calamari steak picatta

MAIN COURSE
A traditional South African Venison Curry served with fluffy white rice and roasted vegetables

DESSERT
Choco-Rula; a Rorke's Drift Lodge speciality created by our head chef Charles

Our calamari steak picatta is a creamy melt in your mouth sensation, with a delicious zingy after taste that will leave all who take that first bite, wanting more! Tossed with Julienne slices of mango to compliment the dish.

RECIPE (makes up to 4 starter servings)

400g Calamari Steak (cut into strips)
1 tablespoon Capers
2 tablespoons Lemon Juice
4 Cherry Tomatoes, halved
2 tablespoons Vermouth
A pinch of freshly ground Black Pepper
2 tablespoons Vegetable Fat for frying
1/2 a cup of Fresh Cream
1 medium ripe Mango, sliced Julienne

In a skillet, melt the vegetable fat until it's hot-hot. Add the calamari strips and saute quickly until tender. Then add the tomatoes and sliced mango, toss gently until all ingredients are mixed. Now add the fresh cream and allow to simmer, while stirring until the cream starts to thicken. Add the Vermouth, Capers and the Lemon Juice, give it a good stir and then allow to simmer for 1 minute only. Remove from heat and serve with a small helping of fluffy white rice on a warm plate. Serve immediately.