A classic dish from BOCA, the exec chef’s (Matthijs Stinnisen) leche de tigre amarillo was inspired by a sauce he found in an old book
|Prep time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the purées, clean the chillis and capsicums from the crown and seeds. Then heat them in separate pans on medium heat with a splash of olive oil until cooked, and blend both into a purée. Mix these in a bowl along with the lemon juice, soya sauce, yuzu juice, seasoning and grated ginger. Place the leche de tigre amarillo in the refrigerator for 12 hours. Strain through a fine sieve.
To make the chive oil, wash the chives and place them in a blender along with the olive oil. Blitz for approx. 10 minutes until the oil absorbs the chives’ colour. Using a fine cloth, allow the mixture to gradually strain into a bowl. Place the bowl in the fridge.
Freeze all the seafood first for at least 4 hours, to kill any microbes or parasites.
Grill the squid and tiger prawns for a split second. Slice the seafood in desired shapes.
Slice the radish, kohlrabi and shallots into thin rings. Place the radish and kohlrabi in ice-water for a crispy texture. Finely chop the coriander.
Marinate the seafood in 200ml of the leche de tigre amarillo for approx. 5 minutes along with the coriander.
Place all the seafood on a serving plate, drizzle with more leche de tigre, if needed.
Garnish with the radish, shallot and kohlrabi with olive oil and salt to taste. Drizzle with the chive oil, sprinkle with the herbs and edible flowers and serve.