Tanda Tula - best food on safari
< Back to all

Harissa Marinated Courgettes

Shara Burger | From The Kitchen

If you are looking to add depth to your meals, as well as a bit of spiciness, then harissa is your perfect condiment. Originating from Tunisia, in North Africa, this beautifully rich, red paste is made from chilli, garlic, vinegar and spices.

Tanda Tula - fine dining on safari in South Africa

Chef Ryan has taken this somewhat smokey, slightly sweet paste and added to what is sometimes referred to as a dull vegetable – the courgette. The result is absolutely magnificent; the aubergine mousse and mint oil help, of course! But if you would like to simplify things and aren’t looking for a restaurant dish then just stick to the courgette part of the recipe below. Otherwise, jump in and create this good-looking, delicious-tasting dish with Ryan’s helpful step-by-step instructions. And …….enjoy!

Ingredients: (2 portions)

Harissa Marinated Courgettes:

· 4 small Courgettes
· 1 teaspoon Harissa Paste
· 1 tablespoon Olive Oil
· 2 Baby White Onions
· 3 Baby Beetroot
· 2 tablespoon Butter
· 30g Macadamia Nuts

Shaved Courgettes:

· 2 small Courgette
· 1 tablespoon Red wine Vinegar
· 1 tablespoon Olive Oil
· 1 teaspoon Honey
· 125ml Greek Yoghurt Aubergine Mousse:

· 1 medium Aubergine
· 1 med White Onion, sliced
· 2 clove Fresh Garlic
· 2 tablespoon Cream
· 2 tablespoon Butter

Mint Oil:

· 1 handful Fresh Mint
· 1 handful Fresh Coriander
· ¼ cup (60ml) Olive Oil
· ¼ Fresh Lemon

Method:

For the harissa courgettes:

1. Rinse the courgettes and then cut them length ways in half.
2. Place the courgettes into a bowl and add the Harissa paste and the olive oil.
3. Mix well and set aside so the courgettes can marinate. (About 1 hour).
4. Boil the baby beetroots until they are almost cooked and then strain and cool.
5. Peel the skin off the beets and then cut lengthways in half.
6. Slice the baby onions lengthways in half.
7. Toast and crush the macadamia nuts.

For the shaved courgettes:

1. In a small bowl, mix the red wine vinegar, honey and olive oil together, season with salt and pepper.
2. Using a vegetable peeler, peel long slices of courgette. (5 per portion)
3. Place the courgette ribbons into the red wine vinegar mixture and marinate for 1 hour.

For the aubergine mousse:

1. Cut the aubergine into thick slices and season well with salt.
2. Mix well and set the aubergines aside for 10 minutes.
3. Rinse the aubergines under cold water to remove any excess salt.
4. Place the aubergine, sliced onion and garlic into a saucepan.
5. Add the butter and ½ cup cold water and braise the aubergines until they are soft and all the water has evaporated.
6. Add the cream and bring back up to the boil.
7. Using a handheld blender, blend the aubergines until smooth.
8. Season to taste.

For the mint oil:

1. Place the mint, coriander and olive oil into a mixing jug.
2. Squeeze and add the juice from the ¼ lemon and 1 crushed ice cube.
3. Using a handheld blender, blend the mixture until smooth.

To plate:

1. Place the onions face down in a saucepan.
2. Place on a high heat and add the butter and a ¼ cup of cold water.
3. Braise the onions for about 2 minutes.
4. Add the Harissa marinated courgettes and the baby beets to the baby onions.
5. Gently braise all the vegetables until they turn golden brown. Remove from the heat as soon as they are done.
6. Place 2 smears of aubergine puree on each plate.
7. Roll the courgette ribbons into small rings and place 5 on each plate.
8. Fill each ring with Greek yoghurt.
9. Place 4 slices of the butter braised Harissa courgettes on each plate.
10. Place 2 baby onion halves and 3 baby beetroot halves on each plate.
11. Sprinkle the crushed macadamia nuts around the plate as a garnish.

Tanda Tula - best dining experience in South Africa

Categories

Authors

View rates & promotions >

Find Us

We’d love to have you join the family.

Sign up for exclusive access to early bird promotions and other exciting offers, news and updates.




Booking Terms & Conditions

Rates are quoted in South African Rand (ZAR) and include VAT. Rates are reviewed quarterly and are subject to change.

PROVISIONAL:

Bookings can be held as provisional for up to 14 days, after which the booking is required to release or confirm. A 20% refundable deposit is required to confirm the booking.

CONFIRMED:

Once confirmed with a 20% deposit, the booking is held on a status of ‘confirmed with refundable deposit’ until any of the following becomes true:

  • The booking is cancelled in writing by the agent.
  • Another request is received with overlapping dates. At such a time, the 20% refundable deposit shall be required to be converted
  • into a 20% non-refundable commitment fee. At this stage, the booking status changes to ‘confirmed with commitment.’ • In such an event, Tanda Tula will contact the client and give them the option to either confirm with the non-refundable
  • commitment fee or reschedule their dates, or, failing that, to release the booking.
  • At 60 days prior to arrival, when the full payment is due, the booking status changes to ‘confirmed with full-payment.’

Final payment is due 60 days prior to arrival. Any outstanding balance on the total reservation value shall be required to be settled at 60 days prior to arrival.

All refundable deposits, commitment fees and full payments are held in a separate call account and do not become part of the operational cash flow until the guest has stayed.

The amount stated on the invoice is what must be received by Tanda Tula nett of bank charges.

CANCELLED

Cancellations must be received and acknowledged by Tanda Tula in writing.

‘Confirmed with refundable deposit’: bookings carry no cancellation fees up to 61 days prior to arrival.

‘Confirmed with commitment’ or ‘Confirmed with full-payment’: in the event of any reservation being cancelled after Tanda Tula has issued a confirmation, for any reason other than a WHO-recognised pandemic that impacts the booking, the following cancellation fees will apply:

  • ‘Confirmed with commitment’: if cancelled more than 60 days prior to arrival, the cancellation fee shall be equal to the 20% non- refundable commitment fee.
  • ‘Confirmed with full-payment’: if cancelled between 60 days prior to arrival, the full reservation value is forfeited.

All cancelled bookings that qualify for a refund, will be refunded less a handling fee valued at 5% of the refund amount.

PANDEMIC DISCLAIMER

Tanda Tula will allow postponement of a booking for up to 12 months, if travel is cancelled with a commitment fee or 60 days or less prior to arrival due to a WHO-recognised pandemic directly impacting the guests’ ability to travel (e.g. lockdown, no flights, guest not allowed to board a flight, guest falls ill due to a pandemic and unable to travel).

In the event of a WHO-recognised pandemic directly impacting the ability of Tanda Tula to meet its obligations with respect to the booking, all monies received, including the commitment fee, will be fully refunded (e.g. lockdown in RSA, government restrictions on trade).

Any refund is given at the discretion of Tanda Tula management and will be charge a handling fee valued at 5% of the refund amount.

All travellers are advised to take out fully comprehensive travel insurance with ‘cancellation for no reason’. This insurance must be able to fully cover cancellation of travel fewer than 60 days prior to arrival.

The Terms and Conditions are subject to change without notice.