“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

MILK TART CRÉME BRǓLEÉ

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Custard base:
2 cups milk
1 cinnamon stick
2 eggs
1/4 cup sugar
2 Tbls cornflour
1 Tbls butter
1 tsp vanilla essence

Pinch of salt

Topping:
3–4 Tbls white sugar (for caramelizing)
Cinnamon powder, for garnish

 

Method

  1. Heat milk with the cinnamon stick until just about to boil.
  2. Remove from heat and let it sit for a few minutes.
  3. In a bowl, whisk eggs, sugar, cornflour, and salt.
  4. Slowly pour warm milk into the egg mixture (whisking constantly).
  5. Return everything to the pot and stir on medium heat until thick and smooth.
  6. Remove from heat, stir in butter and vanilla.
  7. Remove cinnamon stick.
  8. Pour into ramekins or a small dish.
  9. Leave to cool, then refrigerate for at least 2–3 hours (until firm).
  10. Sprinkle a thin, even layer of sugar on top.
  11. Use a torch to caramelize until golden and crisp.
  12. Sprinkle with cinnamon powder to finish.

Creator Insider Africa feature

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The twin chefs are bringing double the flavour and double the fun with a new series on the Home channel. Please see the full article in the following link

 

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.