• The perfect dinner – aromatic fillet and baby marrow served on a bed of deep-fried noodles. You can substitute the baby marrow with any other vegetable you prefer.

    TO DRINK: Flagstone Bowwood cabernet/merlot blend.

    Aromatic fillet and baby marrow served on a bed of deep-fried noodles

    Serves: 6
    Cooking Time: 10 mins

    Ingredients

    • 120ml olive oil
    • 20ml butter
    • 2 garlic cloves, finely chopped
    • 700g fillet, cut into small cubes
    • 6 baby marrows, cut into small cubes
    • 40ml fresh marjoram
    • 40ml fresh flat-leaf parsley, finely chopped
    • 12 capers
    • juice of 1 lemon
    • salt and freshly ground black pepper, to taste
    • 600g noodles, deep-fried, to serve

    Instructions

    1

    Heat 20ml of the olive oil and butter, and sauté the garlic for about a minute.

    2

    Add the fillet and marrow and sauté until the meat is cooked and the baby marrow is browned, about 5 minutes. Sprinkle with the herbs, capers and lemon juice, and season well.

    3

    To serve, place the noodles on a serving dish and top with the fillet and baby marrow.

     

    Send this to a friend