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Ribcanha and Prawns with Plum and Herb Salsa by Zola Nene

6 Servings
20 Ingredients

Description

Want a sneak peek at what’s on Chef Zola Nene’s Xtra Special Easter Table? Dinner is this succulent Ribcanha and Prawns with Plum and Herb Salsa. Packing a flavour punch and plated like a centrepiece, this ‘surf and turf’ is sure to wow your dinner guests.

Our exclusive Steakhouse Classic Ribcanha Roast is perfectly matured and thick cut. No wonder it’s a South African favourite. Ask your butcher to prepare the perfect cut for you in-store. Zola’s top cooking tip is to brown it fat side down first.

Add some Xtra wow by smothering your roast in our Forage and Feast Apricot Chimichurri Braai Sauce before roasting. It’s a perfectly balanced combination of tangy apricots, sweet fruity nectar, rice vinegar and a bite of chimichurri.

As for the prawns, choose Cape Point Whole King Prawns for Xtra flavour. Then all that’s left to do is to sprinkle your steak and seafood with Zola’s salsa drizzled in Forage and Feast Mediterranean Dressing.

Celebrate Easter with all the Xtras and try this Ribcanha and Prawns with Plum and Herb Salsa for dinner. You’ll find all the ingredients only at Checkers, and on Sixty60 for delivery to your door in 60 minutes.
 

Directions

1. Heat a large pan.

 

2. Drizzle the roast with olive oil, season generously with salt and pepper, then brown in the pan, fat side down first, until evenly browned all over.

 

3. Transfer to a roasting dish, brush the roast with Chimichurri.

 

4. Roast in a pre-heated 200C oven for 45 minutes or until cooked to your desired doneness.

 

5. Remove from the oven, cover with foil and leave to rest for 20–30 minutes before slicing.

 

6. Place the prawns, olive oil, garlic, chilli flakes, paprika and lemon juice in a bowl. Season with salt and pepper, then toss well.

 

7. Place into the air fryer at 180C for 8–10 minutes until cooked through.

 

8. To make the salsa, put all the ingredients into a bowl and mix well to combine.

 

9. Heat a large pan, add olive oil, butter and garlic and sauté for a few seconds. Add the asparagus to the pan and continue to sauté until the asparagus is tender and cooked through.

 

10. Assemble and serve to your liking.
 

Ingredients

For the Ribcanha:

  • 1.2kg Steakhouse Classic Ribcanha Steak
  • 2 tbsp. olive oil
  • Salt and pepper
  • 1 cup Forage and Feast Apricot Chimichurri Braai Sauce

 

For the Prawns:

  • 500g Cape Point King Prawns
  • 1 tbsp. olive oil
  • 1 tbsp. crushed garlic
  • Pinch of dried chilli flakes
  • 2 tsp. paprika
  • 1 lemon; juiced
  • Salt and pepper, to taste

 

 

For the Salsa:

  • 4 plums; diced
  • 125g cherry tomatoes; diced
  • 4 spring onions; chopped
  • 1 jalapeño; deseeded and chopped
  • 2 tbsp. fresh coriander; chopped
  • 2 tbsp. parsley; chopped
  • 2 tbsp. oregano; chopped
  • Salt and pepper, to taste
  • 1 bottle Forage and Feast Mediterranean Vinaigrette
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To serve:

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 tsp. crushed garlic
  • 340g fresh asparagus
  • Salt and pepper