GRILLED TOMAHAWK WITH HARISSA BUTTER AND PAP CHIPS - RCL FOODS
Ingredients 10 x 1,4kg Tomahawk Steak on the bone 100g garlic clove, crushed 6g salt 6g black pepper, coarse ground 20g rosemary, chopped 20g thyme, chopped
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Ingredients
- 10 x 1,4kg Tomahawk Steak on the bone
- 100g garlic clove, crushed
- 6g salt
- 6g black pepper, coarse ground
- 20g rosemary, chopped
- 20g thyme, chopped
- 60g wholegrain mustard
- 100ml olive oil
- FOR THE HARISSA PASTE:
- 400g red peppers roasted and peeled, drained
- 20g garlic, crushed
- 2g cumin, ground
- 60ml olive oil
- 3 red chillies, deseeded
- 2g coriander, ground
- FOR THE HARISSA BUTTER:
- 200g harissa paste
- 200g Marvello Butter Flavoured Spread
- 70g parsley
- FOR THE PAP CHIPS:
- 400g mielie meal
- 150g Marvello Butter Flavoured Spread
- 6g thyme, chopped
- 500ml water, cold
- 1lt water, for boiling
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