Tahina & Green Chilli
Secret recipe revealled
The St Siandra dish EVERYONE orders, talks about and wishes was a bigger part of their day-to-day life is no longer a secret, as Chef Sam McCallum drops the recipe here just for you.
Picture this. You’re walking along the soft sands at St Siandra’s private beach, feeling the salty sea breeze caress your face. Life is good. You’re living in the moment. Enjoying endless summer vibes.
And then once in the restaurant, you order up what you soon discover is one of the most delicious dip-style dishes you’ll ever have in your life. Our tahina and fermented green chilli recipe.
Head Chef Sam McCallum’s dishes are about enjoying relaxed coastal vibes with backyard BBQ-style cooking and holiday-style entertaining. And this dish in particular says all that in spades. It’s the perfect share-style accompaniment for lunch or dinner, and a great “just because” snack on its own.
“When writing menus, I picture a large table full of food surrounded by friends and family, and how best to share each dish and its flavours with everyone,” says Sam.
Sam makes his tahinia dressed with Mount Zero Arbequina olive oil topped with a delectable blend of green chilies and Mediterranean spices.
“The use of different spices from around the Mediterranean to boost the flavour in each bite is a must,” says Sam.
This staple pairs well with breads, crackers, crisps and crudite. At St Siandra, we serve ours with our moreish potato flatbread.
Time to kickstart your summer party with this crowdpleaser.
Recipe
Serves 2
Ingredients
Tahina
500g tahini (mixed well)
200g lemon juice
200g ice cubes
300ml Mount Zero Arbequina olive oil
Salt to taste
Fermented Green Chilli
250ml delicate oil
75g lemon juice
70g coriander
30g parsley
2 large seedless green chillies
2 large whole green chillies
12g sugar
6g salt
5g peeled garlic
4g whole cumin, toasted
4g cardamom, toasted
4g black pepper
Method
Tahina
Combine tahini, lemon juice, ice cubes and salt to a food processor or blender.
Blend on high while slowly adding olive oil until emulsified and smooth.
Fermented Green Chilli
Toast your spices separately before combining all ingredients in a blender.
Blitz until well combined. The chilli blend should be a bright green colour after mixing.
Spoon and spread tahini over a plate and drizzle chilli blend over the top and serve.
Sam’s top tips
● Cool your food processor/blender attachments in the fridge for 15 mins before mixing to keep it from getting too hot.
● If you like it super smooth, add another 50g ice cubes for blending.
● Chop fresh coriander and parsley through the chilli sauce before spooning over the top of tahina.
