Jul 25, 2012
A guest recipe by Jason Miller of Que Syrah
Jason has completed a number of vintages in South Australia, since 2002. An avid wine investor, wine buyer, and consultant for individuals and businesses. Owner of a tour company providing bespoke food and wine experiences around South Australia. Generally he just likes to travel, eat, and drink the odd glass of wine.
100ml tamarind juice
1 lemongrass stem, finely chopped
3 garlic cloves
2 tsp ginger, grated
1 red chillies (or to taste)
2 tbs palm sugar or dark brown sugar
2 red capsicums (peppers)
1 red onion
1 large eggplant (aubergine)
2 zucchinis (courgette)
2 Sweet potatoes
4 whole garlic cloves (skins removed)
Fresh Coriander coarsely chopped – for garnish.
Take all the paste ingredients and pound them in a mortar & pestle or in a blender, into a course mixture. Add warm water to make paste which will coat vegetables.
Roughly cut vegetables into chunks (approximately 2cm square). Other vegetables can be used depending upon what is available &/or preferred. Coat vegetables in oil and spread on trays so that the pieces aren’t crowded (otherwise they will stew). Roast on 210C for 30 minutes. Remove and liberally coat with the paste. Return to trays and ensure pieces are separated. Roast for a 30 minutes or until vegetables have started to char slightly. Remove from oven and serve hot with some coriander leaves sprinkled on top.
Serve with either a young zesty Riesling from Clare Valley or a Gewürztraminer from Adelaide Hills (both are wine regions in South Australia).
Jason, Que Syrah
Will travel for food & wine