Banting is the buzz word these days and has literally caused a dieting revolution, the fact remains however that many stick to the same foods and forget how yummy this way of eating can be.

Here is part 1 of 3 #banting inspired recipes I will be sharing this week , these recipes have been developed by Executive Chef Terrence Ford of African Pride Crystal Towers Hotel & Spa  to inspire your inner chef and tantalise your tastebuds.

Delicious recipe ideas to save for later as Christmas is just around the corner ...

Tuna, Avocado and Enoki Mushrooms

·         100g Tuna fillet
·         Sesame oil
·         Pickled mushrooms
·         Gamasio salt
·         Truffle emulsion
·         Fresh sliced avocado

1.      Line your pan with sesame oil and bring to a medium heat
2.      Place your tuna fillet in the pan and sear on either side, adding the gamasio salt
3.      Once seared, remove your tune from pan and slice into pieces roughly 1cm thick
4.      To plate:  

· Place 2 tablespoons of truffle emulsion on your plate, top it with pickled mushrooms, sliced avocado and seared tuna. Sprinkle sesame seeds on top to garnish.

Truffle Emulsion
-          1 egg yolk
-          10ml balsamic vinegar
-          10ml Sherry vinegar
-          50ml grape seed oil
-          20ml Truffle oil
-          10g Dijon mustard
-          5g salt
1.      Mix the balsamic and sherry vinegar together and set aside
2.      Mix the grape seed and truffle oil together and set aside
3.      Whisk the egg yolk until light and fluffy
4.      Add the Dijon mustard and the vinegar mixture to your egg yolk and whisk until thoroughly mixed
5.      Slowly add the oil mixture and the salt, whisk until thick

Gamasio Salt
-          50g white sesame seeds
-          50g black sesame seeds
-          50g Maldon salt
1.      Preheat your oven at 200˚C
2.      Spread the black and white sesame seeds on a baking tray and toast until white sesame seeds are golden
3.      Mix the toasted sesame seeds with the Maldon salt and blend until fine.

Pickled Mushrooms
-          40ml White wine vinegar
-          5g salt
-          5g sugar
-          5g garlic cloves
-          10ml olive oil
-          5g black peppercorns
-          1 bay leaf
-          50ml Tamari soy sauce
-          60g raw exotic mushrooms

1.      Combine all the ingredients in a small saucepan and heat
2.      Once simmering, remove from the heat
3.      Allow time to cool, once cooled, add the raw mushrooms, close in an airtight container and store in the fridge overnight to pickle.

African Pride Crystal Towers Hotel & Spa
Corner Century Boulevard and Rialto Road,
Century City, Cape Town
T: +27 21 525 3888

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