Who doesn’t love a lip-smacking, mouth-cramming Gatsby, the Cape-style submarine sandwich named after the movie Great Gatsby? This technicolour, full-on-flavour bomb goes all glam with rump steak, Parmesan, mayo and atchar. Sumptuous and swagilicious it may be, but it still gives “slap tjips” a starring role.
A big statement dish demands a big statement wine. Nederburg’s The Winemasters Cabernet Sauvignon (an essential ingredient of the riotous sauce) delivers. Devilishly divine dark red and black berry tastes, some cocoa, and a light twist of pepper on the nose and palate make this wine the perfect plus one.
400g rump steak
1 Tbsp leaf masala
2 tsp BBQ spice
salt and pepper
2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
½ glass Nederburg The Winemasters Cabernet Sauvignon
1 Tbsp sugar
2 cups sweet potato fries or normal ‘’slap tjips’’
¼ cup atchar
¼ cup mayonnaise
50g (about ½ cup) finely grated parmesan or parmesan shavings
1 medium French loaf (about 40cm)
rocket or baby gem lettuce
chopped tomato salsa
Season the rump steak with salt and pepper, masala, and BBQ spice. Heat some oil in a large, non-stick pan until smoking hot. Cook the steak for 3 to 4 minutes on a side, or until cooked to your liking. Remove the steak from the pan, leave to rest for 3 minutes, and then slice thinly (into approximately 5mm slices).
Meanwhile, add a dollop of butter and a glug of oil to a pan. Sauté the onion over low to medium heat, until soft and caramelised (about 10 minutes). Add a decent glug of Nederburg The Winemasters Cabernet Sauvignon (about half a glass) and the sugar, and leave to reduce for 5-10 minutes. For the sauce, mix the atchar, mayonnaise, and parmesan.
You can cook the chip which every way you like. Use oven chips or make delicious homemade “slap tjips” – either way, the chips are important!
To serve, spread the French loaf with the atchar sauce. Add the baby gem leaves, tomato salsa, sliced steak, and onion smoor. Serve with extra sauce, if you like! As an optional extra, you can also add a fried egg to your Gatsby. Enjoy with Nederburg The Winemasters Cabernet Sauvignon.
HOW TO MAKE SWEET POTATO CHIPS
Peel two medium sweet potatoes and slice into thick fries (about 7mm). Heat sunflower or canola oil (about 8cm deep) in a medium pot until it reaches 180oC. You can check the temperature of the oil by dropping a chip into it – it should start bubbling immediately). Add the sweet potatoes and cook until crispy – you might need to turn the heat down slightly (the oil should not smoke, but it should stay warm). Cook the chips until they are crispy – about 12 minutes. Drain on a paper towel and season well with salt.
HOW TO MAKE CLASSIC ‘SLAP TJIPS’
Peel 3 medium potatoes and slice into thick chips (about 7mm). Parboil for 10 minutes and drain well using a colander. Make sure all of the water drains off before frying. Heat sunflower or canola oil (about 8cm deep) in a medium pot until it reaches 180oC. Check whether the oil is hot enough by dropping one chip into the oil – the oil should start bubbling immediately. Carefully lower the chips into the oil with a slotted spoon, and leave to simmer for 10-15 minutes or until they are cooked to your liking. Drain on a paper towel and season well with salt.