“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

LOADED (CREAM SPINACH) ROASTED SWEET POTATO

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INGREDIENTS:

2 medium sweet potatoes
1 Tbls olive oil
1 red onion, finely chopped
1 packet baby spinach, chopped
1⁄2 cup fresh cream
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1⁄4 tsp ground nutmeg
Salt and pepper, to taste
Pomegranate rubies, to garnish.

METHOD:

  1. Preheat your oven to 200°C. Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork.
  2. Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.
  3. While potatoes bake, heat 1 Tbls of olive oil in a large skillet over medium heat.
  4. Saute red onion and garlic for 1-2 minutes. Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Drain any excess liquid from spinach.
  5. On low heat, add fresh cream, 1/2 cup of grated Parmesan, 1/4 tsp of nutmeg, and black pepper to taste. Mix until well combined. Remove from heat and cool
    slightly.
  6. Once the sweet potatoes are cool enough to handle, slice each one lengthwise.
  7. Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.
  8. Add the scooped sweet potato flesh to the spinach mixture and fold it in gently.
  9. This adds natural sweetness and creaminess to your stuffing.
  10. Evenly divide the spinach and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet
  11. Bake at 200°C for 10–15 minutes, until the filling is heated through and the tops just begin to turn golden.
  12. Remove the Spinach Stuffed Sweet Potatoes from the oven.
  13. Garnish with Pomegranate rubies.

HOT PINEAPPLE CHAKALAKA WITH DUMPLING

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INGREDIENTS:

2 pineapples, diced
1 onion, chopped
1 Tbls grated ginger & garlic
2 carrots, grated
1 green pepper, chopped
2 Tbls oil
1 Tbls curry paste
2 fresh chilies, chopped
2 Tbls tomato paste
1 tin baked beans
Salt & pepper, to taste
1 Tbls vinegar

METHOD:

  1. Heat oil, sauté onion until soft. Add ginger and garlic mix and stir for another minute.
  2. Add green pepper & carrot, cook a few minutes.
  3. Stir in curry paste and chilli. Cook until fragrant.
  4. Add tomato paste and cook 1 minute.
  5. Add baked beans and leave to simmer for 10–15 minutes.
  6. Stir in diced mango. Cook for 3–5 minutes.
  7. Add vinegar and season to taste.

CHIMICHURRI LAMB CHOPS

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INGREDIENTS:

8 lamb loin or rib chops
Salt & black pepper
2 Tbls olive oil

Chimichurrri Marinade
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
1 tsp dried oregano
1/2 tsp paprika
1/4 cup olive oil
2 Tbls red wine vinegar
Juice of 1/2 lemon
1 tsp honey
Salt & pepper, to taste

METHOD:

  1. In a bowl, combine parsley, garlic, chilli, oregano, paprika, olive oil, vinegar, lemon juice, honey, salt, and pepper. Mix until vibrant and glossy.
  2. Pat lamb chops dry and season lightly with salt and pepper.
  3. Pour over most of the marinade, reserving a few spoonfuls for serving later.
  4. Massage well into the chops and marinate for: At least 30 minutes, Ideally 2–4 hours in the fridge.
  5. Heat a grill pan, braai, or skillet over medium-high heat.
  6. Cook chops for: 3–4 minutes per side for medium. Longer if preferred well done.
  7. Baste lightly with leftover marinade while cooking. Rest chops for 5 minutes.
  8. Spoon reserved chimichurri-style sauce over the lamb before serving.

BEETROOT RISOTTO

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INGREDIENTS:

2 Tbls olive oil, plus extra to serve
1 onion, finely chopped
300g cooked beetroot, grated
1 Tbls crushed garlic
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan cheese, grated
1⁄2 lemon, zested and juiced
40g goats cheese
small handful of dill, to serve

METHOD:

  1. Heat the oil in a large saucepan over a low-medium heat and sauté the onion for 1-2 mins.
  2. Add the garlic and cook for another minute. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente.
  3. Stir through the beetroot, grated cheese and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Adjust seasoning.
  4. Toss the goat cheese with the lemon zest and dill, and spoon over the risotto.
  5. Finish with a drizzle of olive oil.

 

SWEET & SOUR PORK NOODLES (PULLED HAND NOODLES)

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Serves 4

PULLED HAND NOODLES

Ingredients
• 1 cup (150 g) flour
• 1⁄2 tsp salt
• 1⁄4 cup (60 ml) water
• 1–2 tbsp oil (for coating)

Method
1. In a bowl, mix the flour, salt, and water until a rough dough forms.
2. Knead for 8–10 minutes until smooth and elastic.
3. Coat the dough lightly with oil, cover, and chill for 30 minutes.
4. Roll the dough into a smooth sheet, brush with a little oil, and chill again for 2 hours.
5. Remove from the fridge and slice into thin strips.
6. Gently stretch and pull each strip into noodles.
7. Boil in salted water for 2–3 minutes until they float and are tender.

8. Drain, toss lightly with oil, and set aside.

SWEET AND SOUR PORK

Ingredients
• 450 g pork shoulder, cut into bite-sized cubes
• 2 bell peppers, chopped
• 1 pineapple, cut into chunks
• 1 onion, sliced
• 3 garlic cloves, finely chopped
• Sesame seeds, for garnish

Sauce
• 1⁄2 cup white sugar
• 1⁄3 cup apple cider vinegar
• 1⁄4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)

Method
1. Heat a large pan or wok over medium-high heat.
2. Add the pork cubes and cook until browned and slightly crispy on the edges. Remove and set aside.
3. In the same pan, add the onion, garlic, and peppers. Stir-fry for 3–5 minutes until slightly softened.
4. Add the pineapple chunks and cook for another 2 minutes.
5. In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.
6. Pour the sauce into the pan and bring to a gentle simmer.
7. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.
8. Return the pork to the pan and toss to coat well in the sauce.

To Assemble

1. Place the pulled noodles into bowls.
2. Spoon over the sweet and sour pork and vegetables.
3. Finish with a sprinkle of sesame seeds.

 

BEEF ROGAN JOSH WITH HOMEMADE NAAN

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Serves 4

BEEF ROGAN JOSH

Ingredients
• 1⁄4 cup olive oil
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 6 cardamom pods, lightly crushed
• 4 cloves
• 450 g beef strips
• 1 tsp chilli powder
• Pink salt, to taste
• 1 tsp ground ginger
• 1 tsp masala (garam masala or curry masala blend)
• 1 tsp fennel powder
• 1 can (400 ml) coconut cream
• Handful fresh herbs (coriander or parsley), chopped

Method
1. Heat the olive oil in a large pot over medium heat.
2. Add fennel seeds, cumin seeds, cardamom pods, and cloves. Toast for 1–2 minutes until fragrant.
3. Add the beef strips and sear until browned on all sides.
4. Stir in chilli powder, pink salt, ginger powder, masala, and fennel powder. Cook for 1–2 minutes to toast the spices.
5. Pour in the coconut cream and stir well to combine.

6. Reduce heat to low, cover, and simmer for 25–35 minutes until the beef is tender and the sauce has thickened.
7. Stir through fresh herbs just before serving.

HOMEMADE NAAN

Ingredients
• 2 cups (300 g) flour
• 1⁄2 tsp salt
• 2 tbsp sugar
• 2 tbsp instant yeast
• 2 cups warm milk

Method
1. In a large bowl, mix flour, salt, sugar, and yeast.
2. Slowly add warm milk and mix until a soft dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and allow to rest for 1 hour, until doubled in size.
5. Divide dough into small balls and roll out into naan shapes.
6. Heat a dry pan over medium-high heat and cook each naan for 1–2 minutes per side until puffed and lightly charred.

To Serve

Serve the beef rogan josh hot with freshly made naan, spooning the rich coconut-spiced sauce over the bread.

 

TERIYAKI SALMON BOWL WITH SPICY FRIED RICE & CUCUMBER SALAD

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Serves 2–3

CUCUMBER SALAD

Ingredients

• 1 large cucumber, thinly sliced or ribboned
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp sesame seeds

Method

1. Slice the cucumber thinly (or ribbon it for presentation).
2. In a bowl, whisk together the rice vinegar, sesame oil, honey, and sesame seeds.
3. Pour over the cucumber and toss well to coat.
4. Set aside to marinate while you prepare the remaining components.
Spicy Fried Rice

Ingredients

• 2 cups cooked jasmine rice (day-old)
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp paprika
• 1⁄2 tsp chilli flakes (or to taste)
• 1⁄2 tsp ground cumin
• 1⁄2 tsp ground coriander
• 2 eggs
• 2 tbsp chopped fresh coriander or parsley
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan or wok over medium-high heat.
2. Add the spring onion, garlic, and ginger and sauté for 1–2 minutes until fragrant.
3. Add the paprika, chilli flakes, cumin, and coriander. Stir briefly to toast the spices.
4. Add the day-old rice, breaking up any clumps, and mix well.
5. Season with salt and pepper.
6. Push the rice to one side of the pan and add a little more oil if needed.

7. Crack in the eggs, cook until just set, then scramble and mix through the rice.
8. Stir through the fresh herbs and adjust the seasoning.

TERIYAKI SALMON

Ingredients

• 2–3 salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper
Teriyaki Sauce
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1⁄4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sweet chilli sauce
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 1 tsp cornflour
• 2 tbsp water

Method

1. Pat the salmon dry and season lightly with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat.
3. Sear the salmon skin-side down for 3–4 minutes until crisp. Turn over and cook for a further 2–3 minutes. Remove from the pan.

Teriyaki Sauce
1. In the same pan, reduce the heat and sauté the garlic and ginger for about 30 seconds.
2. Add the soy sauce, brown sugar, sweet chilli sauce, lemon juice, and sesame seeds.
3. Stir until the sugar dissolves and the sauce begins to simmer.
4. Mix the cornflour with the water to form a slurry and stir it into the sauce.
5. Continue stirring until the sauce thickens and becomes glossy.
6. Return the salmon to the pan and coat well in the teriyaki glaze.

To Assemble
1. Spoon the spicy fried rice into serving bowls.
2. Top with the glazed teriyaki salmon.
3. Add a generous serving of the cucumber salad.
4. Spoon over any remaining teriyaki sauce.
5. Finish with extra sesame seeds and fresh coriander, if desired.

 

CHEESY BREAD ROLLS WITH FLAVOURED BUTTERS & HOMEMADE HUMMUS

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Makes 12 rolls

Cheesy Bread Rolls

INGREDIENTS

3 cups (450 g) flour

10 g instant yeast (1 packet)

2 tbsp sugar

1 tsp salt

1 cup (250 ml) warm milk

50 g butter, melted

250 g mozzarella cheese, grated

1 egg, beaten (for egg wash)

METHOD

  1. In a large bowl, combine the flour, yeast, sugar, and salt.
  2. Add the warm milk and melted butter and mix until a dough forms.
  3. Knead for 8–10 minutes until smooth and elastic.
  4. Cover and allow to rise in a warm place for 1 hour, or until doubled in size.
  5. Fold the grated mozzarella into the dough.
  6. Divide into 12 equal portions and shape into rolls.
  7. Arrange on a lined baking tray, cover, and allow to rise for another 30 minutes.
  8. Brush with egg wash.
  9. Bake at 180°C for 20–25 minutes until golden brown.
  10. Serve warm with the flavoured butters and hummus.

Garlic & Herb Butter

INGREDIENTS

100 g butter, softened

2 garlic cloves, finely grated

2 tbsp fresh herbs, finely chopped (parsley, chives, or coriander)

Salt and pepper, to taste

Method

Mix all ingredients together until well combined.

Transfer to a serving bowl and refrigerate until needed.

Cinnamon Honey Butter

INGREDIENTS

100 g butter, softened

2 tbsp honey

1 tsp ground cinnamon

METHOD

  1. Mix the butter, honey, and cinnamon until smooth and fluffy.
  2. Serve at room temperature.

Biltong Butter

INGREDIENTS

100 g butter, softened

3 tbsp biltong powder

1 tbsp fresh herbs, finely chopped

METHOD

  1. Combine the butter, biltong powder, and herbs.
  2.  Mix until evenly incorporated.
  3. Refrigerate until ready to serve.

ROSEMARY, CARAMELISED ONION & HAM

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Serves 4–6

INGREDIENTS

For the Focaccia Dough

11⁄2 cups (375 ml) lukewarm water

10 g instant dried yeast (1 packet)

1 tsp sugar

11⁄2 tsp salt

3 tbsp olive oil, plus extra for drizzling

31⁄2 cups (500 g) plain flour

For the Topping

2 medium onions, thinly sliced

1 tbsp olive oil

2 sprigs fresh rosemary, leaves picked

100 g ham, torn or chopped into bite-sized pieces

Flaky sea salt, for finishing

METHOD

  1. Make the Dough
    In a large bowl, combine the lukewarm water, yeast, and sugar. Leave for 5 minutes until foamy.
    Stir in the salt and olive oil.
    Add the flour and mix until a sticky dough forms.
    Knead for 8–10 minutes until smooth and elastic.
    Place the dough in a lightly oiled bowl, cover, and leave to rise for 1 hour or until doubled in size.
  2. Caramelise the Onions
    Heat the olive oil in a pan over medium-low heat.
    Add the onions and cook slowly for 20–25 minutes, stirring occasionally, until golden, soft, and caramelised.
    Allow to cool slightly.
  3. Shape the Focaccia
    Generously oil a baking tray or rectangular baking dish.
    Transfer the dough to the tray and gently stretch it to fit.
    Cover and allow to rise for another 30 minutes.
    Using your fingertips, press deep dimples all over the surface of the dough.
  4. Add the Toppings
  5. Bake
  6. Scatter over the caramelised onions, rosemary leaves, and ham.
  7. Drizzle generously with olive oil.
  8. Finish with a sprinkle of flaky sea salt.
  9. Bake at 220°C for 20–25 minutes until golden brown and crisp around the edges.
  10. Remove from the oven and drizzle with a little extra olive oil if desired.
  11. To Serve
  12. Serve warm as part of a sharing board, alongside soups, salads, or simply torn apart and enjoyed fresh from the oven.

 

KINDA SORTA TIRAMISU – BERRY EDITION

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Serves 6–8

INGREDIENTS

For the Base

250 g chocolate biscuits (chocolate tennis biscuits, Oreos with filling removed, or chocolate
digestives)

150 ml espresso, cooled

For the Cream Layer

250 g cream cheese, softened

250 ml fresh cream

75 g castor sugar

1 tsp vanilla extract

For the Berry Layer

300 g fresh berries (strawberries, raspberries, blueberries, blackberries, or a mix)

1 tbsp castor sugar

1 tbsp lemon juice

To Garnish

Extra fresh berries

Chocolate shavings or grated dark chocolate

Cocoa powder (optional)

METHOD

  1. Prepare the Berries
    Reserve a handful of berries for garnish.
    Roughly chop any larger berries, such as strawberries.
    Toss the berries with the sugar and lemon juice and allow them to sit for 10 minutes to release some of their natural juices.
  2. Make the Cream Filling
    Beat the cream cheese, castor sugar, and vanilla until smooth.
    In a separate bowl, whip the fresh cream to soft peaks.
    Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  3. Assemble
  4. Chill
  5. Quickly dip each chocolate biscuit into the cooled espresso.
  6. Arrange a layer of biscuits in the base of a serving dish.
  7. Spread over one-third of the cream mixture.
  8. Spoon over a layer of berries and their juices.
  9. Repeat the layers, finishing with a layer of cream.
  10. Refrigerate for at least 4 hours, preferably overnight.
  11. Garnish & Serve
    Top with the reserved fresh berries.
    Finish with chocolate shavings and a light dusting of cocoa powder, if desired.