“Eating is spiritual. And eating food with loved ones is truly communion with God. Do your best to eat the food you love with people you love :) it makes it taste better.” ~ Munachi Abii

CREAMY MUSHROOM RISOTTO

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INGREDIENTS:

1 medium onion, finely chopped

4 cloves garlic, finely chopped

Olive oil

1 Tbls Chinese 5 spice

400g button mushrooms, sliced

2 Tbls butter

2 cups risotto rice

1 lt vegetable stock

1 cup cream

Handful fresh coriander, finely chopped

Salt & pepper

METHOD:

In a medium pan/ wok, sauté mushroom in olive oil till cooked.

Decant the mushroom onto a plate, and in the same pan, add olive oil and butter.

Sauté onion and garlic until translucent. Season with Chinese spice.

Add in the rice and fry for about 2 minutes.

Add in the vegetable stock 1 cup at a time until all the liquid is absorbed and rice is completely cooked through.

Add back the mushroom, pour in the cream and chopped coriander.

Simmer for another 2-3 minutes.

Adjust seasoning.

Serve warm.

LOADED SWEET POTATOES served with GREEN GODDESS SAUCE

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INGREDIENTS:

2 medium sweet potatoes

Olive oil

Salt & pepper

1 medium onion, finely chopped

3 cloves garlic, minced

300g minced beef

1 Tbls Taco spice

1 Tbls mixed herbs

Basil pesto, to serve

1/2 cup Plain yogurt

1 Tbls Fresh mint, dill, coriander mixture – finely chopped

METHOD:

Poke the sweet potato with a fork.

Drizzle with olive oil, salt & pepper.

Roast in the oven at 200 C. Until completely cooked through.

Meanwhile, in a pan, sauté onion and garlic in oil.

Add in the minced meat, and brown. Mix in the spices and adjust seasoning.

Set aside for serving.

To make the sauce: Mix together the yogurt with the finely chopped herbs, and adjust seasoning.

Cut the sweet potato lengthwise, make a pocket for a filling.

Spoon the meat mixture in the centre of the sweet potato.

Top with basil pesto and serve with the green goddess sauce.

MEATBALLS IN TOMATO SAUCE

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INGREDIENTS:

– 300g minced meat
– 1 small onion, finely diced
– 1 Tbls garlic & ginger mix
– Salt & pepper
– 1 egg
– 500g tomato/ pasta sauce

METHOD:

Mix all the ingredients together.
Shape into balls and bake in the oven for 7-10 minutes or until browned.
Meanwhile, add the sauce in a pan, simmer for 2 minutes and add the meatballs.
Cook through for another 2-3 minutes.
Serve with a creamy mash.

LEMONY PESTO PASTA CHICKEN

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INGREDIENTS:

500g penne pasta, boiled till al denté
4 chicken breasts, cut into strips
Olive oil
1 onion, sliced
1 Tbls grated ginger
3 cloves garlic, finely chopped
1 Tbls Chinese spice
1 tsp paprika
100g pesto
100g cherry tomatoes, sliced in half
100g stock
50g fresh cream
1 lemon

METHOD:

In a pan, brown the chicken breasts, and set aside.
In the same pan, sauté onion, garlic and ginger for 1-2 minutes.
Add in the spices and cherry tomatoes and fry for another minute.
Add pesto, stock and cream and simmer for 2-3 minutes.
Add back the chicken. Throw in the cooked pasta and toss until well coated.
Adjust seasoning. Sprinkle with some lemon juice and garnish with coriander.

BEEF ROGAN JOSH

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INGREDIENTS:

  • 45ml olive oil
  • 500g beef strips
  • 1 medium onion, chopped
  • 1 Tbls ginger,
  • 4 cloves garlic, finely chopped
  • 1 Tbls cumin & coriander powder
  • 2 Tbls Rogan Josh Curry paste
  • 1 can coconut milk
  • 1 red pepper, sliced in strips
  • Salt & pepper, to taste
  • Fresh coriander, chopped

METHOD:

  1. In a medium pan, brown the beef for 2 minutes. Set aside on a plate.
  2. In the same pan, sauté onions, garlic and ginger.
  3. Add in the spices and curry paste. Fry for 2-3 minutes until fragrant.
  4. Add in the coconut milk and adjust seasoning.
  5. Simmer for another 2-3 minutes.
  6. Add the beef back in. Add in the red pepper. Simmer for another 2-3 minutes.
  7. Top with fresh coriander.
  8. Serve with Jasmine Rice.

SALT & PEPPER BAKED ALASKA

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SMOKY CHIPOTLE RED PEPPER SOUP Served with Coconut Ice-cream

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INGREDIENTS

4 large red bell peppers (roasted, skins removed)
1 Tbls olive oil
1 small onion, chopped
2 cloves garlic, roasted & minced
1/2 cup peppadews
1 medium carrot, chopped
1 Tbls Cape Herb & Spice Smoky Chipotle Chili, to taste
4 tomatoes, roasted
2 cups vegetable stock
1/2 cup coconut milk
Salt & black pepper to taste

METHOD

Roast the Peppers:

  1. Preheat oven to 220°C.
  2. Place whole peppers, garlic, carrot, and tomatoes on a baking sheet and roast for 25-30
    minutes, turning occasionally, until slightly charred and blistered.
  3. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins
    and remove the seeds of vegetables before putting into the blender.

Sauté the Base:

  1. In a large pot, heat olive oil over medium heat.
  2.  Sauté onion and peppadews. Stir in smoked paprika. Cook for about 2-3 minutes. Don’t let
    the chili burn.

Blend the Soup:

  1. Add the roasted veggies and stock to the pot. Simmer for 10 minutes.
  2. Blend using a stick blender until nice and smooth.

Finish & Serve:

  1. Season with salt & pepper to taste.
  2. Serve with coconut ice-cream or fresh cream.

 

MEDITERRANEAN LEG OF LAMB ROAST

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INGREDIENTS

1 deboned leg of lamb (~1.5 – 2kg)
3 Tbls olive oil
2 Tbls Cape Herb & Spice Mediterranean Rub

4 garlic cloves, minced
1 Tbls lemon zest
1 Tbls lemon juice
1⁄2 tsp Cape Herb & Spice black pepper
1 Tbls fresh rosemary sprigs
1 cup hot water
2 Tbls Cape Herb & Spice veggie seasoning.

 

METHOD

Marinate the Lamb:

  1. In a bowl, mix olive oil, Mediterranean Rub, garlic, lemon zest, lemon juice and black pepper.
  2. Rub this all over the lamb, massaging it in well. Score the leg and insert a few rosemary sprigs.
  3. Cover and marinate for at least 2 hours.
  4. Make stock using the water and veggie seasoning.
  5. Preheat oven to 180°C.

Roast the Lamb:

  1. Place lamb in a roasting dish and pour 1 cup stock around it
  2.  Roast for 1 hour 15 minutes to 1 hour 30 minutes for medium doneness (internal temp: 60°C / 140°F).
  3. Cook covered (with foil) for the first 35-40 minutes andtheb uncover to get that nice browning ontop.
  4. For medium-rare, pull it at 55°C / 130°F (roast around 1 hour).
  5. Chefs Tip: If you want an extra crispy crust, turn up the oven temperature to 220 C for the last 5 minutes.

 

Rest & Serve:

  1.  Remove from oven and tent loosely with foil. Let it rest for 15 minutes before slicing.
  2. Serve with on a bed of Risotto.

 

 

TETLEY THAI ICED TEA 

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Ingredients:

4 cups water

4 Tetley Masala Chai teabags

1/2 cup white sugar

2 Star anise pods, 1 Cardamon pod and 2 Cloves

1 cup coconut milk

Ice

Method:

  1. In a saucepan, bring water to a boil, add teabags, sugar and whole spices
  2. Stir until the sugar dissolves, boiling for about 3 mins before removing from heat
  3. Leave mixture like that for about 30 mins before straining the liquid through a sieve and discarding everything else
  4. To serve, fill glasses with ice, pour the cold tea over the ice and top with coconut milk. Enjoy

TETLEY GREEN TEA & WATERMELON COOLER

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Ingredients:

2 Tetley Pure Green teabags

1 cup water

2 cups watermelon, deseeded and cubed

1 cup sparkling lemonade

Ice

Sage to garnish

 

Method:

  1. Brew the 2 bags of green tea in a cup of very hot water for about 5 mins
  2. Remove the tea bags and cool the tea down
  3. In a blender, blend the watermelon until smooth and liquid
  4. In a jar, add ice, tea, watermelon and lemonade. Stir well
  5. To serve, garnish with sage and enjoy