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 2 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 ...

Char Sui marinated lamb rack, smoked aubergine and yoghurt
·         4 boned, French trimmed racks of lamb
·         Char Sui marinade
·         Smoked aubergine puree
·         Bulgarian yoghurt
1.      Baste the rack of lamb in the char sui marinade and place in the fridge for approximately 6 hours
2.      Remove from the fridge and allow to come to room temperature
3.      Preheat oven at 82˚C and cook lamb for 25 minutes, continuously basting with the char Sui marinade
4.      To Plate:
·         Slice the rack of lamb between each bone to make 4 cutlets
·         Place a cutlet on the plate and garnish with smoked aubergine puree and Bulgarian yoghurt.

Char Sui Marinade
-          ½ cup of Hoisin sauce
-          ½ cup of brandy
-          ¼ cup of honey
-          ¼ cup of soy sauce
-          2 tablespoons of dark sesame oil
-          2 tablespoons of Tabasco
-          2 tablespoons of ground ginger
-          2 tablespoons of garlic powder or minced fresh garlic
-          2 tablespoons of Chinese 5-spice powder
-          2 tablespoons of onion powder
-          2 tablespoons of red food colouring
1.      In a small saucepan, heat all ingredients
2.      Once simmering, remove from the heat, blend the sauce and strain through fine chinois

Smoked Aubergine Puree
-          1kg aubergine
-          200ml Cream
-          3 garlic cloves
-          3 sprigs of rosemary
-          100ml olive oil
-          100ml plain yoghurt
-          4 sprigs of parsley
-          juice of 1 lemon
-          pinch of salt

1.      Peel and slice the aubergines
2.      Smoke the aubergine in an industrial smoker for 6 minutes
3.      once the aubergine is smoked, roast it in the oven for 10 minutes at 120˚C
4.      Place the cooked aubergine, olive oil, rosemary and garlic in an airtight bag for 2 hours
5.      remove the rosemary and place the aubergine in a blender with the remaining ingredients
6.      Blend until smooth.

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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