The Kusa Cookbook by kusaafrica

The Kusa Cookbook

Foreword

"Welcom t th Kus Cookboo , collectio of recipe fro som of Afric ' nes hotel an lodge , a wel a fro individual near an dear t th hear of Kus Afric . W hop yo enjo th rs editio of thi eboo , an I woul personall lik t than al th wonder contributor for suc mout -waterin an inspirationa recipe fro al over our blesse continen of Mother Afric !"

Graeme Watson Founder and Director of Kusa Africa Travel Services

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The Kusa Cookbook

Tabl Of Content Bier Brood Bush Style

Sonja Wentzel, Amakhosi Safari Lodge Kay's Pea and Mint Croquette

Kay, Machaba Camp Kay's Butternut Quiche

Kay, Machaba Camp Biltong Soup

Kego Motlhaolwa, Mziki Safari Lodge Sox's Camembert and Onion Parcels

Sox, Machaba Camp Pork, Duck and Pistachio Terrine

Tony Hutchinson, Settlers Drift Lodge, Kariega Game Reserve Bang Bang Turkey Salad

Belvidere Manor Brunch Chutney

Mashatu Game Reserve Zesty Green Chowder

Mike Basset, The Vineyard Hotel Cape Malay Spiced Smoked Snoek Samosas

Simon Kemp, Doubletree by Hilton Cape Town Upper Eastside Roast Butternut & Cinnamon Soup with Coconut Drizzle

Ulusaba, Virgin Limited Edition Home Cured Kudu Carpaccio

Tony Hutchinson, Settlers Drift Lodge, Kariega Game Reserve

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The Kusa Cookbook

Pumpkin Leaves

Thorntree, African Bush Camps Motswari Biltong Mousse Starter

Motswari Rod's Rusks

Sabi Sabi Private Game Reserve Tropical Lentil Soup

Thanda Safari Russian Squares

Cape View Clifton Curry Venison Oxtail Bunny Chow

Sonja Wentzel, Amakhosi Safari Lodge Impala Stew

Kego Motlhaolwa, Mziki Safari Lodge Shangani Sushi

Chef Nyoka, Nkomazi Game Reserve Chef Kevin's Lamb Curry

Chef Kevin, The Oyster Box Hotel Slow Roasted Pork Belly

Hennie Jansen van Vuuren, Krystal Beach Hotel Bacon Wellington

Hennie Jansen van Vuuren, Krystal Beach Hotel Lamb Roulade

Karongwe Portfolio Char-grilled Langoustines with Granadilla & Chilli Sauce

Umngazi Hotel & Spa Umsila Wenkomo - Oxtail Plating

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The Kusa Cookbook

Protea Hotels by Marriott Springbok Loin with Honey Roasted Parsnip, Sautéed Broad Beans and Rosemary Sauce

Fancourt Pilau

Antoinette Jordan, Family of Kusa Africa Travel Services Citrus Oxtail Bredie

Madikwe Safari Lodge Lamb Head, Smoked Garlic Pomme Puree, Heirloom Carrots

Kapama Private Game Reserve Banana Bread French Toast

The Old Rectory, Plettenberg Bay Chicken Curry

Mrs T, 12 Apostles Hotel & Spa Bobotie

Chef Charles, Bushman's Kloof Masala Fish Dish

Boschendal Ostrich Wrap

Sabi Sabi Private Game Reserve Zanzibar Masala Fish Curry

GOLD Restaurant, Cape Town Grilled Ostrich Tartare, Quail Egg, Grape, Arugula

Jacques Swart, President Hotel Sweet Potato Lasagne

Chef Tawanda, The River Club, Zambia Grilled Spiced Chicken with Chakalaka and Vanilla Maize Dumplings

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The Kusa Cookbook

Ghost Mountain Inn Maotwana Kasi Style (Grilled Chicken Feet)

Anew Resort Hunter's Rest Ditlhakwana tsa Kgomo (Beef Trotters)

Mary-Jane Phetlhane, Anew Resort Hunters Rest Corn Fritters with Biltong Scrambled Eggs

Ulusaba, Virgin Limited Edition Peppered Springbok Loin, Braised Shank and Potato Pave

Saxon Hotel, Villas andSpa Crocodile Kebab with Sweet Potato Fondant & a Herb & Ground Nut Pesto

Wild Horizons Lizzy's Fordoun Pork Belly

Fordoun Hotel and Spa Pickled Fish

Rudi Liebenberg, Mount Nelson Hotel Sibuya Lasagne

Sibuya Game Reserve and Lodge Wild Maboa Mushroom Risotto

Chef Ruth Mokgosi, Belmond Safaris Tambuti Bush Style “Sushi”

Riaan Jansen, Tambuti Gluten Free Carrot Cake Cupcakes

Imvelo Safari Lodges Eish! Brûlée

Tasnim Jadwat, Chalo Kaawa Rooibos and Naartjie Slice

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Page 5

The Kusa Cookbook

Chef Sisanda Nkonyeni, Doubletree by Hilton Cape Town Upper Eastside Asion’s Mint Chocolate Chip Ice-Cream

Asion, Morukuru Family Sibuya Chocolate Brownies

Sibuya Game Reserve & Lodge Pumpkin Tart

Chef Simba, Victoria Falls Safari Club Kaone's Malva Pudding

Kaone, Machaba Camp Choc Chip Cookies

Gloria Mlambo, Morukuru Family Homemade Soji

Rose Reddy, City Lodge Hotel Group Decadent Chocolate Loaf Cake

Bongi Ndabeni, Morukuru Family Ochre Malva Pudding

Chef Chris Mare, One&Only Cape Town

Enjoy! www.kusaafrica.com l info@kusaafrica.com l   

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The Kusa Cookbook

, s p u o S , s r s e t k r c a a St ds, Sn a s l a e d i S S d n a

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The Kusa Cookbook

Bier Brood Bush Style Sonja Wentzel, Amakhosi Safari Lodge

Ingredient 500g self-raising flour 1 beer 330ml 1/2 tbs salt 1 cup grated cheese

Metho Mix beer into dry ingredients Place dough into a well greased pan and put the lid on Put the lid on and leave in a warm spot to rise for about 45-60mins Dig a hole in the sand Place coals in the hole and use 3 empty beer or cool drink cans to hold up the pan Place it on the coals and also place coals on top - let it bake Make sure to place nice hot coals on top of the pan lid - let it bake for about 40 minutes

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Page 8

The Kusa Cookbook

Kay's Pea and Mint Croquette Kay, Machaba Camp

Ingredient 1/2 cup olive oil 10 large spring onions finely chopped (about 2/3 cup) 2 Tbsp white-wine vinegar 3 lbs. fresh peas (or frozen, defrosted) 2 oz. mint leaves, finely shredded 2 garlic cloves, peeled and crushed/minced 5 eggs, beaten (one egg in a separate bowl, for the pea mixture) Salt and black pepper 8-10 oz cornmeal OR bread crumbs Sunflower oil, for frying YOGURT SAUCE 1 1/2 cups Greek yogurt 4 garlic cloves, peeled and minced 4 Tbsp. olive oil 2 oz. pine nuts 2 tsp chili peppers/smoked paprika 2 oz/ basil leaves, roughly torn 2 oz. mint leaves, minced 2/3 cup (about 10 oz.) feta, broken into chunks Salt and freshly ground white pepper

Metho Heat the olive oil in a frying pan and sauté the onions on medium heat, stirring often, for 3-4 minutes, until soft Add the vinegar, cook for two minutes, then take off the heat Put the peas in a food processor and briefly pulse–they need to break down but not so far that they turn into a mushy paste Transfer to a bowl and stir in the onions, mint, garlic, four beaten eggs, a teaspoon of salt and black pepper Shape the mix into 1-2 inch patties, place on parchment in freezer for up to one hour (if time allows) Remove the croquettes from the freezer and, one at a time, dip them first in beaten egg, then in the crumbs Meanwhile, prepare sauce Fry the croquettes in small batches for three minutes each, turning once; make sure the oil isn’t too hot, so the heat can permeate the centre by the time they are golden-brown Drain well, place on bed of some rocket salad and top with yogurt sauce YOGURT SAUCE Combine the yogurt, garlic, 2 Tbsp. of the olive oil in a large bowl and mix well Heat the remaining oil in a small frying pan over medium heat Add the pine nuts, garlic and chili, and fry for 3-4 minutes, until the nuts are golden and the oil deep red Set aside Add basil, mint, feta and salt and pepper to yogurt mixture and toss gently

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Page 9

The Kusa Cookbook

Kay's Butternut Quiche Kay, Machaba Camp

Ingredient PASTRY Puff pastry FILLING 400g butternut peeled, seeded cut into cubes 1 onion – peeled & cut into wedges 2 garlic cloves crushed Salt & pepper to taste Olive oil 4 large eggs 250ml cream 150ml milk 4 peppadews – sliced thinly 100g feta cheese – cut into small cubes Finely chopped chives & coriander 2 Tbsp white-wine vinegar

Metho Preheat the oven to 200 C Toss the butternut, onion, olive oil, garlic, salt & pepper in a single layer ovenproof dish Roast until tender Leave to cool down Whisk together the eggs, cream & milk Arrange the butternut mixture, peppadews and crumbed feta cheese into the baked crust Pour the custard mixture over & sprinkle with shopped chives coriander Bake on a baking tray in the middle of the oven for 15 minutes Reduce the heat to 180 & bake for a further 15-20 minutes or until set

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The Kusa Cookbook

Biltong Soup Kego Motlhaolwa, Mziki Safari Lodge

Ingredient 125ml Butter 4 Blocks of Beef Stock 250ml Cake Flour 500ml Milk 1.5l Boiling Water 200g Biltong, Chopped 250ml Fresh Cream

Metho Melt the butter in a pan over medium heat Crumble the beef stock cubes into butter once melted Stir continuously until the flower starts to boil Add the milk slowly Stir until the mixture has thickened Add the boiling water and the biltong Add the BBQ Spice and the Cream Leave it to boil until biltong is cooked

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The Kusa Cookbook

Sox's Camembert and Onion Parcels Sox, Machaba Camp

Ingredient 3 sliced red onions 1 camembert 1/2 tsp vegetable spice Some butter & olive oil 2 tbsp fresh cream Philo pastry 3 layers Salt & pepper to taste Cranberry sauce (tin)

Metho Fry all the onions on a low heat (in some butter & a little olive oil), until tender Add salt & pepper, together with vegetable spice Add the cream Cut the camembert in pieces & throw in Cut the philo pastry in 3 layers Melt some butter & butter the philo pastry Put the philo pastry in a muffin tray Fill the parcels with the onion mixture & fold closed Place in oven at 180˚C for 5 – 10 minutes Preferably serve with a heated cranberry sauce

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The Kusa Cookbook

Pork, Duck and Pistachio Terrine Tony Hutchinson, Settlers Drift Lodge, Kariega Game Reserve

Ingredient 3 Large Bay Leaves 10 Long thin slices of streaky bacon, rinded 1 Large garlic clove, crushed 450g Pork Belly, rinded and cut into pieces Seasoning 1 Large orange rind and juice 2 Tablespoons White wine 150g Fresh white breadcrumbs 100g Pistachio nuts, shelled 2 Large duck Breasts

Metho Lay the bay leaves down the centre of a loaf tin Stretch the bacon slices with the back of a knife and lay them across the base and sides of the tin Process the pork and garlic for 20 seconds Add the seasoning, orange rind and juice, breadcrumbs and the white wine into a bowl and mix well Press half of the mixture into the tin and level out Sprinkle over half the pistachio nuts Skin the ducks and reserve the skin Cut the breast into 5mm strips down the length of the breast and arrange the strips lengthways in the tin Season and sprinkle over the remaining nuts Press the remaining pork mixture on top and level it out Fold the bacon strips over the meat and then place the duck skins over and cover with foil Place the loaf tin in a pan of boiling water and then place it in the oven at 200 degrees and bake for one hour 15 minutes Remove the foil and discard the duck skin Remove the tin from the water and allow to cool Cover and weigh down the terrine Place in another dish to catch the juices and refrigerate for at least 24 hours before serving To Serve Slice a generous piece of terrine and place neatly on the plate On the opposite side of the plate put 2 slices of olive bruschetta In the middle of the place put a tablespoon on onion marmalade Sprinkle some micro green on top of the Terrine For the garnish Add some aged balsamic vinegar

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The Kusa Cookbook

Bang Bang Turkey Salad Belvidere Manor

Ingredient For the salad 600g cold turkey (or chicken) breast, shredded 140g bean sprouts 80g radish thinly sliced 120g watercress 60g toasted peanuts 4 spring onions 60g quick pickled turnip slices 20g chilli and ginger freshly julienne 10g sesame seeds - half a bunch of coriander For the sauce 50g chilli garlic paste 60g peanut butter 10g sesame oil 10g mirin 10g rice wine vinegar pinch of sugar and paprika 2 large onions finely chopped Butter

Metho To make the sauce, fry the finely chopped onions in some butter until soft Add the chilli garlic paste and fry for another minute, then take off the heat and cool Once cool, add all the other ingredients and blend into a smooth paste Wash all the salad ingredients and finely slice the spring onions Mix the watercress, bean sprouts, radishes, parsnip pickle, ginger and chilli and season with salt and olive oil then place them in serving bowl Warm up the turkey with the sauce and place it on top of the salad. Mix the spring onions, chopped coriander and place on top Finish with toasted peanuts and sesame seeds

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The Kusa Cookbook

Brunch Chutney Mashatu Game Reserve

Ingredient 500g soft apricots 500g raisins 500g sugar 60g salt 750ml vinegar 750g chopped onions A few red chillies, according to preference (seeds removed)

Metho Throw all the ingredients (except the chillies) into a blender and blend until roughly chopped Add the chillies 2 or 3 at a time and continue blending Stop blending when the chutney is a combination of finely chopped ingredients and the flavour preference of chilli is reached Store in a container in the fridge or a cool cupboard. It will keep for months like this…but generally it will be devoured quite quickly!

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The Kusa Cookbook

Zesty Green Chowder Mike Basset, The Vineyard Hotel

Ingredient 25g Green chilli seeds removed 200G Baby spinach leaves 25G Coriander leaves 25G Basil leaves 25G Coriander root 50G Red onion 25G Fresh Ginger 25G Lemongrass 2G Coriander seeds toasted 2G Cumin seeds toasted 2G Salt 1g White peppercorns 5G Lime zest 400G Coconut milk 400G Coconut Cream 1000mg Vitamin C Seasoning 30G Tamari soy (gluten free) 30G Lime juice 30G Palm sugar

Metho Blend all the ingredients to make a paste add all except the coconut milk/cream and the seasoning ingredients heat a pan and cook the paste gently for a few minutes add the coconut cream and coconut milk and bring to a hundred degrees and remove from the heat allow to infuse and then strain You should have a lovely green chowder ready to serve Store the green curry chowder in the fridge but use as soon as possible or the green colour will fade.

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The Kusa Cookbook

Cape Malay Spiced Smoked Snoek Samosas Simon Kemp, Doubletree by Hilton Cape Town Upper Eastside

Ingredient Filling 500g Smoked snoek 1 TBS Oil 1/2 cup Onions, finely brunoise 1/2 tsp Garlic, minced 1 tsp Ginger, grated 1/2 tsp Red chilli chopped 1 tsp Curry powder 1/4 tsp Turmeric 1/4 tsp Ground cumin 1/4 tsp Ground coriander 1/4 cup Coriander fresh, chopped 1 each Limes – juice of To taste Salt 35g Butter, melted Samosas (3 per portion) 500g Smoked snoek filling 1 Pkt Samoosa pur As needed Slurry (Flour + water) Smoked Snoek Pate 200g Smoked snoek 200g Cream cheese – Room temperature 25ml Lemon juice – freshly squeezed 10g Tomato Passata 1/4 tsp Cajun spice 1/4 cup Onions, finely brunoised 25ml Cream Mango Chutney 2 each Large mangoes, peeled, stoned and sliced 2 cloves Garlic, crushed 225g Castor sugar 1 each Apples, peeled, cored and chopped 2 tsp English Mustard powder 2 tsp Grated ginger 300ml White wine vinegar 2 tsp Cayenne pepper To taste Salt

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The Kusa Cookbook

Metho Filling Defrost the snoek and carefully shred, removing ALL bones In oil fry the onions till soft Add garlic, ginger and chilli, fry another minute Add the ground spices, fry another minute Add the smoked snoek to the pan and stir through Add the coriander, melted butter and lime juice & adjust seasoning Samosas Make slurry by mixing water and flour till smooth & pouring consistency of gravy Brush ends of samosa pur with slurry (Keep the rest covered with a damp cloth Add a teaspoon of the mix and shape into samosas Dust in flour and keep refrigerated till ready to fry Fry at 160*c in oil till golden crispy, drain on paper towel Smoked Snoek Pate Defrost the snoek and carefully shred, removing ALL bones. Mix all ingredients except cream in a bowl Blend small amounts of this mix at a time in blender till smooth, adding a touch of cream to assist blendingPass the mixture through a fine sieve Whip any of the remaining cream and fold into the mixture Season with Maldon sea salt as needed Mango Chutney Place the mango slices in a bowl and sprinkle with salt – leave overnight. In the morning drain the mangoes & rinse Put the garlic, sugar, apples, mustard, ginger, vinegar & cayenne pepper in a pan and dissolve sugar over low heat Bring to the boil & add mangoes Reduce heat and simmer for 30 min till thick & syrupy.

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The Kusa Cookbook

Roast Butternut & Cinnamon Soup with Coconut Drizzle Ulusaba, Virgin Limited Edition

Ingredient Serves 12 2kg Butternut squash, peeled and chopped 2 Medium onions, chopped 1 Clove garlic, chopped 3tsp Cinnamon powder 3tsp Brown sugar 1 litre Cream 1 litre Vegetable or chicken stock 1 Tin coconut cream 30ml Olive oil

Metho Add the butternut squash into a roasting tray and cover with oil dust with the cinnamon and sugar, cover with the foil and roast until soft While the squash is roasting cook the onions and garlic in a large pot over a low heat until soft and juicy Add the cooked squash to the onions and cover with cream and stock Bring up the heat and when the mixture starts boiling remove from the heat Allow to cool briefly and blend together Salt and pepper to taste Reheat when ready and serve with a drizzle of coconut cream in each bowl

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The Kusa Cookbook

Home Cured Kudu Carpaccio Tony Hutchinson, Settlers Drift Lodge, Kariega Game Reserve

Ingredient 200ml Brown sugar 200ml Course Salt 180ml Cracked black Pepper 1/4 Cup chopped fresh rosemary 1/2 Cup chopped Thyme leaves Kudu Loin

Metho Combine all the ingredients in a bowl and mix Cover the Loin evenly in the mixture Wrap the whole loin in cling film then refrigerate for 3 days to allow the flavours to infuse into the meat After 3 days unwrap the loin and dust off the mixture Wrap the loin again and freeze it this time When ready to serve, cut very thin slices when the meat is frozen To Serve Place 6 thin slices on a plate spread out neatly Sprinkle some mesclun salad leaves along the edges Place 6 cherry halves over the salad and sprinkle some toasted pumpkin seeds Place 3 parmesan wafers and drizzle some aged balsamic vinegar over the plate neatly

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The Kusa Cookbook

Pumpkin Leaves Thorntree, African Bush Camps

Ingredient 1 teaspoon Soda 4 Cups Chibwawa 1 Diced Tomato Half an Onion Salt 1 Cup of Pounded Ground Nuts 1 1/2 Cups of Water Pumpkin Leaves

Metho the pumpkin leaves can be prepared in a ‘mixed vegetable fashion.’ The pumpkin leaves are boiled alongside onion, tomato, and peanuts. The concoction is boiled until it becomes thick in texture.

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The Kusa Cookbook

Motswari Biltong Mousse Starter Motswari

Ingredient 50g biltong dust 100g sour cream 2 teaspoon tomato and onion salsa Herbed melba toast Coriander

Metho Mix the biltong and cream until combined Use a scone cutter to mould on a plate Leave to rest for an hour in the fridge Garnish with the salsa on top of the mousse and fresh coriander Serve with a slice of herbed melba toast

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The Kusa Cookbook

Rod's Rusks Sabi Sabi Private Game Reserve

Ingredient 1 kg self-raising flour 2 tsp salt 2 tsp baking powder 2 cups brown sugar 2 cups cereal oats 3 cups All Bran Flakes 2 cups sunflower seeds 1 cup raisins 100 g pecan nuts, chopped 2 eggs 500 ml buttermilk 500 g butter

Metho Preheat your oven to 180°C Mix all the dry ingredients together in a big bowl Beat eggs and buttermilk together in a small bowl Melt the butter and add to the egg-buttermilk mixture Add the wet ingredients to the dry, and mix well together to form a dough Spoon into a large baking tin or two loaf tins sprayed with a non-stick spray and bake for 1 hour When cool, cut into long fingers Return the cut rusks in their tins to a slow oven (70°C) to dry out overnight or for at least 5 hours.

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The Kusa Cookbook

Tropical Lentil Soup Thanda Safari

Ingredient 1 Pineapple, peeled and roughly chopped 2 Carrots, peeled and roughly chopped 1 green pepper, deseeded and roughly chopped 1 onion, peeled and sliced 1 1/2 cups Lentils, cooked (with no salt) 1 cup Tomato, cooked (left over from breakfast or soup etc) 5ml Curry powder (desired strength) Seasoning Lemon juice Sunflower oil

Metho Sauté onion until soft and slightly caramelised then add carrots and green pepper, sauté for a further 3,4 minutes Add curry powder and sauté until just fragrant Add pineapple, tomato and 2 cups of water Add a little lemon juice and check seasoning simmer for about 10 minutes, until the carrots are tender Add the cooked lentils and blend Check seasoning, warm and serve

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The Kusa Cookbook

Cape View Clifton Russian Squares Cape View Clifton

Ingredient Oven at 190⁰C 250g butter 1 cup sugar 2T syrup 2 cups raisins Pinch salt

Metho Melt the above together – don’t let it boil Add 2 beaten eggs, 1t vanilla essence, 2 cups sifted flour and 2t baking powder Mix well and pour into prepared tin Bake for approximately 15 – 20 minutes Prepare icing while mixture is baking: 1 cup icing sugar, 2-3T boiling water and 1t vanilla essence Ice when mixture has come out of the oven and still hot Alternative: Instead of raisins, use dried cranberries Just before the mixture is put into the oven sprinkle some almond flakes over the top

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The Kusa Cookbook

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The Kusa Cookbook

Curry Venison Oxtail Bunny Chow Sonja Wentzel, Amakhosi Safari Lodge

Ingredient 1 kg oxtail 1 kg venison - we used Bush Pig 1 tsp black mustard seeds 1 small cinnamon stick 1/4 tsp caraway seeds Three or four curry leaves 1/4 tsp coriander seeds 3 tbs curry powder 1 onion 2 garlic cloves 3 fresh, ripe chopped tomatoes Tbs brown sugar 1/2 tsp salt Black pepper to taste Approximately 4 cups water 1 onion chopped 2 carrots sliced 4 potatoes chopped 5 bay leaves

Metho Spice meat with salt and pepper and brown and put aside Put the black mustard seeds in a hot pan, when it starts popping, add small stick of cinnamon, caraway seeds, curry leaves (fresh or dry), coriander seeds and curry powder let it heat in the pan for about 5 minutes then blend all the spices with pesl and morter or spice blender Fry the onion, garlic cloves, chopped tomatoes and sugar Add blended spices to the tomato mixture and fry until reduced (approximately 15 minutes) on low heat Add this paste to the browned meat Layer the onions, carrots, potatoes and by leaves in a pot Put the met on top and add the water Close the lid and let it simmer for four hours De-bone the meat, shred and put back into the pot to mix with the veg Dish the meat into a large, fresh bun and enjoy

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The Kusa Cookbook

Impala Stew Kego Motlhaolwa, Mziki Safari Lodge

Ingredient 20ml Olive Oil 1kg Impala 1 Medium Potato 1 Medium Onion 2 Medium Parsnips 2 Medium Turnips 100g Carrots 100g Leeks 40ml Crushed Garlic 1 Bay Leaf 400ml Red Wine 1 Can Whole Peeled Tomatoes 500ml Prepared Beef Stock 1ml Ground Cumin

Metho cut Impala up into bite-size pieces, peel and cube the tomato, parsnips and turnips, chop the onions and leeks, peel and slice the carrots Heat the oil in a large saucepan over high heat Once hot, add the meat and saute until completely sealed Add all the prepared vegetables, garlic and the bay leaf Fry, stirring until all is browned Add the wine. Reduce the heat and allow to simmer without the lid on until the wine has reduced Add the tomatoes and then enough beef stock to cover the meat Cover the saucepan and simmer for about 50 minutes or until the meat is tender Add the cumin and season to taste with salt and pepper Serve hoy with creamy mashed potato

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The Kusa Cookbook

Shangani Sushi Chef Nyoka, Nkomazi Game Reserve

Ingredient Shangani sushi recipe 2 Cups Sushi rice 80 g Springbok Carpaccio 1 Avocado / Cucumber chopped 1 Red Pepper chopped 2 Wild Rocket chopped Pickled Ginger to serve For Sushi rice recipe 1 1/2 cups uncooked Risotto 3 cups Water 1/2 cup rice Vinegar 1/4 cup Sugar 1tbsp Oil 1tsp Salt

Metho In a bowl mix sushi rice, avocado, cucumber, red pepper and rocket Dip your hands in the vinegared water, then pat handful of rice mixture Mould into croquette shape On a chopping board, line cling wrap, then place a layer of springbok carpaccio on top of cling film Place moulded sushi rice on top of the carpaccio, cover and roll tightening, then unwrap and serve Serve with pickled ginger, chilli balsamic dressing and micro fresh herbs

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The Kusa Cookbook

Chef Kevin's Lamb Curry Chef Kevin, The Oyster Box Hotel

Ingredient 1 kg leg of lamb or shoulder (or 1 kg chicken), cubed 75 ml oil 1 onion, diced 2 cloves 2 cinnamon sticks (10 cm long) 20 ml medium strength masala curry powder 1 teaspoon salt 10 ml crushed garlic and ginger 4 curry leaves 5 ml whole fennel seeds 250 ml water (one cup) 2 large potatoes, peeled and cut in half 1 medium tomato, skinned and diced Coriander (Dhania) leaves for garnishing

Metho Heat the oil, add the diced onion, cloves and cinnamon sticks. Add masala curry powder, stir, add meat. Add salt, garlic, ginger, curry leaves and fennel seeds, stir. Allow to cook on a high heat for 5 minutes. Reduce heat to medium and continue cooking 30 minutes. As excess water and juices evaporate, add water, then the potato and tomato. When both the meat and vegetables are cooked, simmer on high heat for 5 minutes. Garnish with coriander and serve. Serve with rice, roti and green salad. SERVES 4

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Slow Roasted Pork Belly Hennie Jansen van Vuuren, Krystal Beach Hotel

Ingredient 2kg Pork belly Skin On 2 Onions Sliced 2 Whole Carrots Sliced 4 Garlic Cloves Chopped 4 Bay Leaves 3 x Sprig Rosemary 3 x Sprig Thyme 50g Ground Coriander 10 Whole peppercorns 4 Star Aniseed Pinch of Cinnamon Salt Beef Stock

Metho Stage 1 Score Pork Belly, Do not cut to deep you do not want to cut into the Meat (Only the Skin). The Best way to make sure you do not cut the meat is to use a “carpet knife” Position the Blade so just the tip is out, then Score the Pork Belly in a Diamond Shape All over. Now Take a Handful of Salt and Rub the Belly making sure to open the Scored fat and to rub salt into the sliced skin Stage 2 In a deep oven dish place Onions, Carrot, Thyme, Rosemary, Coriander, Peppercorns, Cinnamon, Aniseed, bay leaves and garlic Roast For a Couple of Minutes to release the flavours Stage 3 Add Beef Stock to deglaze the oven dish and Mix all ingredients well Stage 4 Now add the pork belly, And Top up with stock Right to the Side of The Skin (Not Over the Skin) Stage 5 Place Pork belly in Pre Heated oven on 180c for 2-3 Hours Depending On oven And Fill up Beef stock When It Becomes to dry Stage 6 When Belly is cooked Remove From liquid And Rest, Take All remaining Ingredients in oven dish and put in food processor once all has been blended. Drain through fine mesh, Thicken sauce

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Bacon Wellington Hennie Jansen van Vuuren, Krystal Beach Hotel

Ingredient Beef 200g Beef Fillet 50g Extra Mature Cheddar 80g Streaky bacon Oak Smoked Malden sea Salt and Pepper Olive Oil 1 x Sprig Rosemary 1 x Garlic Bulb Chopped 1 x Sprig Thyme Bordelaise Sauce 500 ml Beef / veal Stock 300 Ml Dry red Wine 50 g Salted Butter 1 sprig thyme 1 sprig rosemary 1 Bay leaf 1 Small Shallot ( +- 2 tablespoons) 1 garlic Clove chopped Salt and Pepper to Taste Red Wine Butter 250 g Salted Butter Room temperature Use the Leftovers From the Strainer That you used for the bordelaise sauce

Metho Beef Stage 1 Butterfly The Beef Fillet Portion, Rub with Salt and Pepper, Add Olive oil to a small container to cover the Beef, Add Chopped Rosemary, Thyme, Add Fresh Garlic Seal Container and Leave Overnight Stage 2: Set Down A big piece Of Clingfilm, Place your 80g Streaky bacon Close to one another on top of cling wrap Stage 3 Remove Beef from Container and Pat dry using a kitchen towel, Season generously with Malden Sea Salt and Black pepper, Take the 50g of Mature Cheddar and Set in the middle of the beef fillet, Now Add the beef filled with the cheese on top of the bacon Stage 4

Roll the Bacon over the Beef with the Cling Wrap topped bacon, once it has been Rolled Take both ends of the Cling wrap and Turn So that the beef can be tightly set inside the bacon to look like a sausage Stage 5 Let the Beef Rest and Set in the Sausage shape for 2 Hours in the Fridge Stage 6 Remove Bacon Wellington from plastic Wrap, and Heat a Heavy based pan with olive oil, once oil is hot add a big knob of Salted Butter, Set beef in middle of Pan and baste with the butter and oil for roughly 2 minutes per side, Once beef is beautifully browned and the bacon caramelized, put in a pre-heated oven for 5-6min on 220c for a perfect Medium Rare Wellington Bordelaise Sauce Stage 1 Place Butter, Shallot or Onion into and heavy based saucepan add a pinch of salt and Cook on medium heat until Shallot is carmalized and browned (+-1520min) Stage 2 Add the Red Wine and simmer Stage 3 Reduce the heat slightly and cook until the wine is almost reduced to a 4 table spoons (so it should look like a syrup (now at this stage be careful as the sauce can burn very quickly Stage 4 Add the Stock and cook until reduce by half and it should be slightly thickened takes +-10-12minutes ( you can thicken more depending on how you like it Do not reduce to much Stage 5 Poor Sauce through fine mesh strainer and Keep all the bits left over in the strainer for your red wine butter Red Wine Butter Stage 1 Take Room temperature butter and Leftovers from strainer that you made the bordelaise sauce with and Add to a food processor Stage 2 Mix butter and other ingredients until very well combined, Taste and If you need to add more seasoning do so Stage 3 Remove the red wine butter from food processor and place in mould, Or wrap in cling wrap into the shape of a sausage and put in freezer Once Butter has been set, Cut a piece to your liking and Serve on top of Beef and Drizzle with bordelaise sauce

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Lamb Roulade Karongwe Portfolio

Ingredient MARINADE 5 Garlic Cloves 2 Cup Olive Oil 1/2 Cup lemon juice 1/2 Cup Honey 20gr fresh Lavender 10gr fresh thyme 1 Tablespoon BBQ spice 1 Tablespoon Paprika 1 Tablespoon salt LAMB Meat 200 – 250grams of deboned lamb 2 Chevin Goats cheese Small rope for tying Lemon Zest Preserve 2 Lemons 1 Cup water 1 Cup white sugar

Metho Make sure to find a piece of deboned lamb When working the meat make sure to roll out the meat on to a flat surface Once the lamb has being opened then cut and trim down the deboned lamb until you have achieved an even thickness of about 2 cm Gently hammer the piece of lamb to create an even layer of meat in order to spread the marinade on Take all the Ingredients for the marinade and place the ingredients into a liquidiser or blender and blitz till smooth consistency is achieved Place the 250 grams of deboned lamb and place into the marinade and leave for a whole day to soak up the marinade’s ingredients Once the lamb has soaked in the marinade for a day – it is then that the lemon zest preserve is made to add over the lamb before prepared for the oven. Cut the skin off the lemons in strips then carefully peel the pith (the white on inside of skin) Make sure to cut into 1cm strips. Boil the sugar and water together for 10 minutes and add the zests boil for a further 5 minutes and remove from heat and let it cool. Take the lamb out of the marinade and place on a flat surface. Place the goat’s cheese onto the meat. Make sure to pour the lemon zest preserve on top of the goat’s cheese. Roll the marinaded lamb nice and firm starting from the left to right and start tying the lamb with the goat’s cheese and lemon preserve inside. Roast the lamb at 180 degrees Celsius for 40 minutes – 1 hour depending on personal preference.

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Char-grilled Langoustines with Granadilla & Chilli Sauce Umngazi Hotel & Spa

Ingredient 120gr chili peppers (deseeded) 690g granadilla pulp 5 cloves garlic (chopped) 2 1/2 tbsp olive oil 2 tbsp dark soy sauce 1 tbsp sugar 2 tbsp red wine vinegar 2 tbsp lemon juice Salt and pepper to taste 18 langoustines split lengthways, deveined with heads and shells left intact Limes (halved for decoration) Granadillas (halved for decoration) Rocket (for garnish)

Metho Light your briquettes and prepare your coals to a high heat, letting your grill get hot Place chillies, garlic, olive oil, soy sauce, sugar, red wine vinegar and lemon juice in a blender and blend until smooth Place in bowl and mix in granadilla pulp and set aside for 10min In another bowl reserve 1/3 of marinade for serving Brush oil over the langoustines and season with salt and pepper Grill prawns, cut-side down, until char marks form Turn prawns over and brush with the reserved granadilla marinade and cook until opaque throughout Arrange langoustines on a platter or plates and spoon over some of the remaining granadilla marinade place remains in a ramekin and use for dipping Garnish with limes, rocket & granadilla halves and serve

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Umsila Wenkomo - Oxtail Plating Protea Hotels by Marriott

Ingredient 5kg oxtail 4 onions chopped 80g crushed garlic 80g crushed ginger 500ml red wine 50ml ground cumin 50ml paprika 100ml beef stock granules 50ml bbq spice 50ml garam masala 20g star anise 10g cinnamon stick 50ml whole coriander 1/2 tin butter beans 200ml tomato paste 200ml mrs balls chutney

Metho Fry the onions until soft then add the oxtail and brown Then add all the spices and garlic and ginger and cook through Top up with water and cook until tender topping up with water as needed Combine the tomato paste with the chutney and add to the stew Then add the butter beans and allow to heat through Season with salt and black pepper to taste Presentation 500gr Oxtail, 30gr Chakalaka, 30gr Samp and Beans, 30gr Spinach and Butternut, 1 Dumpling

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Springbok Loin with Honey Roasted Parsnip, Sautéed Broad Beans and Rosemary Sauce Fancourt

Ingredient (SERVES 4) 500g Springbok loin 8 Parsnips 100g Chickpeas 100g Red kidney beans 100g Butter beans 50g Red onion Maldon salt to taste Black pepper course to taste Rosemary sauce ROSEMARY JUS Oil 1 tbsp Onion roughly chopped 2 Port 175 ml Red wine 175 ml Sprig fresh rosemary 1 Bay leaf 1 Beef stock (liquid) 750 ml Salt to taste Butter large 2 tsp

Metho In a hot pan sear the springbok loin, seasoning with salt and pepper, then place aside Place the parsnips in a roasting pan, season with salt and pepper, cover with honey and roast until beautifully glazed In a very hot pan sauté the onions, chickpeas, red kidney beans and butter beans, toss through and season with salt and pepper Place the springbok in the oven for 7 minutes, when done rest for 5 minutes before slicing PLATING IT UP On a warm plate place the broad beans spreading it across the plate Randomly place the parsnips on the plate Slice the springbok and arrange 6 to 7 slices on the place finishing off with the rosemary jus and micro herbs for the final touch

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Pilau Antoinette Jordan, Family of Kusa Africa Travel Services

Ingredient Whole chicken (half cooked) 500g Pork sausages (chop and fry in small pieces) 6 Pork rashers (half cooked) 1 cup black lentils 1 cup rice 2 onions Garlic Ginger Pimento Turmeric Cooking Oil

Metho Cook 1 cup black lentils and 1 cup rice Chop 2 onions and fry in oil Add garlic and ginger. Sprinkle pimento (all spice) Add meat and mix together Add 2 Tablespoons Turmeric and mix in rice and lentils

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Citrus Oxtail Bredie Madikwe Safari Lodge

Ingredient 15ml olive oil 1.5kg oxtail 3 cloves garlic, crushed 1 x brown onion finely chopped 4 x leeks finely chopped 125g bacon cut into pieces 4 x carrots peeled and cut into chunks 250ml beef stock 750ml fresh orange juice 500g peeled tomatoes, pureed 250ml red wine 5 x oranges cut into wedges 3 x bay leaves Salt and pepper to taste

Metho Heat the olive oil in a large cast iron pot or casserole dish Brown the pieces of meat and set aside Add the garlic, orange wedges, onions, leek, bacon and carrots to the pot, and fry for a few minutes until the onion is translucent Deglaze the pan by adding the stock, tomato puree, orange juice, and wine Put the oxtail back into the pot, add the bay leaves and season Leave to cook slowly on a low heat for about 5 hours, covered, stirring every now and then After the cooking time, remove the meat from the liquid in the pot, and set aside Turn up the heat and reduce the liquid to thicken it Add the meat back into the pot, season and serve

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Lamb Head, Smoked Garlic Pomme Puree, Heirloom Carrots Kapama Private Game Reserve

Ingredient Lamb head 1 lamb head cleaned 2 carrots 1 onions 3 celery stalks 2 leeks 5 lt lamb stock Salt Pepper 2 eggs 100 ml flour 200 ml panko crumbs Smoked garlic pomme puree 700g potatoes peeled & cut to small pieces 2 heads of garlic 20 ml butter 50 ml cream Salt Pepper Carrot puree 5oog heirloom carrots peeled 40 g butter Salt Pepper

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Metho Lamb head Debone the head and remove the tongue, blow torch the head Place all the ingredients in a bain-marie and season with salt and pepper Cook in the oven @ 160°C for 6 to 8 hours Roll the head into a roulade Wrap with a plastic wrap Place in the fridge to cool down and set Slice the head into finger size pieces and crumb the head using flour, eggs & panko crumbs Deep fry @ 180°C until golden brown Smoked garlic pomme puree Wrap the garlic heads in foil & roast in the oven for 1 hour @ 160°C Cut the base of the garlic and squeeze the garlic Smoke the garlic Place the potatoes in a pot, Top with water & Cook on the stove until soft Strain the water, add butter & cream & Add the smoked garlic Season with salt & pepper & Pass the mash through a drum sieve to achieve a smooth mash Carrot puree Chop the heirloom carrots and put them in a sauce pot, top it up with water. Bring the pot to the boil and simmer for 45 minutes until the carrots are soft Strain the carrots and reserve the liquid Transfer the carrots into a blender, add butter, 80ml carrot stork and blend, add more liquid until you reach the desired consistency Season with salt and pepper To assemble 2 crumbed pieces lamb head 2 baby heirloom carrots Carrot feathers Heirloom carrot puree Smoked garlic pomme puree Wood sorrel Nasturtiums Lamb jus Herb oil & Edible flowers

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Banana Bread French Toast The Old Rectory, Plettenberg Bay

Ingredient Banana Bread 280g flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 100g butter 150g light brown sugar 50g sugar 4 ripe medium-large bananas 2 free-range eggs 1/2 cup plain yoghurt 1 teaspoon vanilla extract For the French Toast 3 eggs 1/2 cup milk 1 teaspoon vanilla essence 1/4 teaspoon ground cinnamon 1 tablespoon butter 4 rashers bacon 1 banana, sliced 2 tablespoons light brown sugar 3 tablespoons honey

Metho Banana Bread Line a 25 x 13 cm loaf tin with baking paper and set aside Preheat the oven to 180°C Mix the flour, bicarbonate of soda, baking powder, salt and cinnamon and set aside Melt the butter, then mix with the sugar in a separate bowl Mash 3 bananas and add to the butter mixture and whisk until combined, then add the eggs and whisk until combined Do the same with the yoghurt and vanilla Add the flour in two parts and stir to combine, but do not overmix Pour into the baking tin Cut the remaining banana in half lengthways and place on top of the batter Bake for 65 minutes, or until a skewer comes out clean If the top is getting too brown, place a piece of baking paper on top French Toast Melt butter in a large skillet over medium heat Slice banana bread into 3 thick slices. Dip each slice into the egg mixture, then place in the hot pan. Cook on each side until golden brown Lay bacon on a baking sheet, cook in the oven for 15 minutes or until crispy Caramelize the bananas: Lay the banana slices over the sugar and let them cook until browned, about 2-3 minutes Flip the banana slices and cook for another 2-3 minutes Alternate layers of the banana bread, bacon and caramelized banana on a plate & top with crème fraiche, toasted nuts & drizzle of honey or any other favourite toppings & enjoy!

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Chicken Curry Mrs T, 12 Apostles Hotel & Spa

Ingredient Curry Sauce (Serves 5 – 6) 25 ml Spice, 18 in 1 Garam Masala 5 ml Spice, Paprika 5 ml Spice, Turmeric 40 ml Butter 2 ea Herbs, Bay Leave 1 ea Onion, White Brunoise 4 ea Garlic, Cloves Chopped Finely 20 ml Ginger, Fresh Grated 2 ea Tomato, Whole Chopped 800 ml Chicken Stock 50 ml Chutney 200 ml Coconut cream 7 ml Salt, Medium 2 ml Pepper, Cracked Chicken 200ml Basic Chicken curry sauce 1kg Chicken, breast, cube 50g Spice, 11 in 1 masala 150ml Oil, canola 50g Salt, Khoisan 50g Herb, parsley 50g Herb coriander

Metho Curry Sauce Blend or finely chop onion, garlic and ginger to a fine puree Roast all the spices in a pan to reduce the flavor and natural oils Heat a large pot until hot add some oil and then the onion puree/brunoise and sautée for +- 10 minutes until nice and caramelized Add spices and cook off, keep stirring Next add the chopped tomatoes then add in the stock and coconut cream and reduce While reducing add chutney Reduce and season to taste do not reduce for more than an hour Blend with a stick blender to insure a smooth curry sauce Chicken Sautée the marinated chicken Pieces with oil and curry spice until cooked Add Curry Sauce and warm until heated through Garnish with fresh coriander

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Bobotie Chef Charles, Bushman's Kloof

Ingredient 15ml olive oil 1 large onion, chopped 1 garlic cloves, crushed 30ml garam masala 5ml ground turmeric 5ml ground cumin 10ml ground coriander 2 cloves Salt and pepper 1kg lamb mince 100g sultanas 15ml chopped rosemary 15ml chopped thyme 30ml apricot jam 125ml chutney 2 eggs, beaten 250ml milk 4 whole bay leaves

Metho Heat the oil in a large pan and fry the onion Until tender Add the garlic and spices and fry for 2 minutes, Save for later Season the lamb and brown in a hot pan Continue to cook the meat until brown and remove from the heat Strain off the juices from the meat into another pan Add the cooked mince to the onion and spice mix Heat the juices with the jam, sultanas and chutney until reduced to a thick sauce Add the cooked lamb mix to the sauce and transfer to an oven dish Beat the eggs with the milk, season and pour over the lamb Top with a few whole bay leaves Bake at 180°C until custard is golden

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Masala Fish Dish Boschendal

Ingredient Masala Sauce 2 tbsp curry spice 2 tbsp cumin 2 tbsp coriander seeds 2 sticks cinnamon 3 pods cardamom 1 tbsp cayenne pepper 1 tbsp turmeric 3 bay leaves 2 med onions, chopped 4 cloves garlic, chopped 2 tbsp ginger, peeled & chopped 1 med fresh green chilli 30g fresh coriander 30ml oil 5 large water fresh tomatoes, blended 250ml Water YOGURT EMULSION 1kg plain yogurt 500ml olive oil 4 large eggs 1/2 lemon, juiced salt & pepper to taste SPRING ONION SALSA 2 spring onion 1 clove garlic 50g ginger, chopped fine 70g paprika, chopped GARNISH Ginger, julienned & deep fried Suggested serving with pan-fried farm kabeljou & mussels

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Ostrich Wrap Sabi Sabi Private Game Reserve

Ingredient 3 tsp oil 1/4 cup onion, sliced 1 tsp garlic, minced 1 tsp ginger, minced 150 g ostrich fillet, sliced 1/2 cup carrots, julienned 1/2 cup baby marrow, julienned 20 g baby corn, julienned 1/2 cup cabbage (mix of red and white), thinly sliced 1 potato, cut very thinly like shoe strings Salt and pepper to taste 2 tortilla wraps 4 tsp guacamole/avocado, mashed 50 g wholegrain mustard 1/4 cup dry apricot, chopped

Metho Heat the oil in a frying pan over medium heat Add the onion, garlic and ginger, and sauté for a couple of minutes Add the ostrich slices and stir fry for 5 minutes Next, add the carrots and fry for a further 3 minutes Add the rest of the vegetables Cook until the vegetables are soft but not mushy Fry the prepared potato in oil until crispy Remove and place in a bowl with paper towels to absorb the excess oil Season Heat the tortilla in a pan for 10 seconds each side Place the tortilla on a chopping board and spread the guacamole or fresh avocado over it Spread the wholegrain mustard over the guacamole/avocado Add the cooked ostrich-vegetable mixture to the centre of the tortilla add the chopped apricots and fold Serve with the shoestring fries

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Zanzibar Masala Fish Curry GOLD Restaurant, Cape Town

Ingredient MASALA PASTE 2 teaspoons mustard seeds 2 teaspoons black peppercorns 1 teaspoon cayenne pepper 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 tablespoon smoked paprika 2 teaspoons garam masala 1/2 teaspoon sea salt 2 tablespoons sunflower oil 1/4 cup malt vinegar 2 tablespoons tomato paste 2 fresh red chillies 2 garlic cloves 1 thumb-size piece of fresh ginger 1 small bunch of fresh coriander 2 tablespoons almonds, ground CURRY 1 tablespoon peanut oil 3 tablespoons masala paste 1 cup coconut cream 3/4 cup fish stock 4 tomatoes, skinned and deseeded 1 teaspoon tamarind paste 2 lime leaves 4 kingklip fillets variation –delicate line fish dusted with maize flour, dash of lemon juice, paprika and dry thyme 1 cup fresh coriander leaves chopped Lime wedges

Metho MASALA PASTE Place the mustard seeds in a dry pan and gently heat them until they start to pop Add the black peppercorns, cayenne pepper, cumin, coriander, paprika and garam masala and cook gently until fragrant Allow the spices to cool, then place the spice mixture, salt, sunflower oil, vinegar, tomato paste, chilies, garlic, ginger, coriander, almonds and water in a food processor and blend to a smooth paste Place in an airtight container in the fridge and store for up to 2 months. CURRY Place a large saucepan over medium heat. Add the peanut oil and the masala paste and cook for 1 minute or until fragrant Add the coconut cream, fish stock, tomatoes, tamarind and lime leaves, and then simmer, covered, over low heat for about 10 – 15 minutes Add the fish fillets to the masala and gently cook for about 10 minutes, or until the fish is cooked and flaky. To serve, sprinkle with the fresh chopped coriander. Variation: when using delicate line fish – dip hake in lemon juice and lightly dust in maize flour, paprika and thyme. Flash fry till golden before adding to sauce

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Grilled Ostrich Tartare, Quail Egg, Grape, Arugula Jacques Swart, President Hotel

Ingredient 116g Ostrich fan fillet 2 ea Quail egg Grapes Rocket Olive oil Caesar dressing (dollops) for garnish Marinade for ostrich 1/2 tsp Soy sauce 1/2 tsp Mirin Salt & pepper

Metho Grill ostrich just enough to colour edges, then cut ostrich into small diced cubes marinade with ingredients mentioned above Slice grapes in thin slices to place as a carpaccio on the board Cut quail egg in half, season and drizzle olive oil on the egg before plating Use some radish to garnish with rocket

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Sweet Potato Lasagne Chef Tawanda, The River Club, Zambia

Ingredient 200g Parmesan cheese grated Sweet potatoes pilled and sliced with a mandolin Chibwabwa (Pumpkin Leave and Pounded Groundnuts) 2 bundles of Chibwabwa 1 large tomato diced 5 tablespoons of pounded groundnuts (sieved) 1/2 teaspoon of soda 2 cups water Salt and pepper to taste Soya tomato sauce 1 celery stalk, brunoise 45g finely chopped parsley 2 tablespoons extra virgin olive oil 1 red onion, finely chopped 1 large carrot, brunoise 1 clove garlic, minced 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil 400g fresh tomatoes, chopped 1 teaspoon tomato paste 30 ml soya sauce Salt and freshly ground black pepper to taste Basil Pesto 1/2 cup mongongo nuts or pine nuts 4 cups fresh basil leaves 1/2 cup grated parmesan cheese 5 cloves garlic 1/2 cup olive oil 1/2 lemon juiced Season to taste with salt and pepper

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Metho Chibwabwa Firstly remove the outer fiber from the stalk and the center of the leaves Wash thoroughly each leaf to get rid of extra soil Cut the Chibwabwa/ pumpkin leaves Boil 2 cups of water and add the pumpkin leaves, cover the pot and bring to the boil for 5 minutes Add diced tomato, groundnuts and salt Then return to the boil for a further 5 minutes Add soda and stir until all ingredients are well mixed, cover the pot and let simmer for 3 minutes. Soya Tomato Sauce Heat olive oil in a pot over medium heat. Add onion, carrot, celery and parsley. Stir to coat. Reduce the heat and cover the pot for 20 minutes, stir occasionally until cooked Remove cover and add garlic Add the tomatoes and tomato paste. Cook for 5minutes then add soya sauce and basil cook for a further 15 minutes then season to taste Let the sauce cook down then blend until the mixture is smooth Basil Pesto Place basil leaves, mongongo/pine nuts, parmesan cheese, and garlic into a blender, and pulse whilst slowly adding olive oil. Ensure the ingredients are well mixed. Season with salt and pepper, and then add lemon juice Assembling the lasagna Preheat oven to (180 C) Peel sweet potatoes and slice thinly with a mandolin. Ensure that their not too thin approximately 2mm. In a baking dish, layer the sweet potatoes, top with one-third of pumpkin leaves mixture and spread using a spoon or spatula Spread the soya tomato sauce on top of the pumpkin leaves mixture Sprinkle parmesan cheese Top another layer of sweet potatoes, and then the pumpkin leaves mixture, soya tomato sauce then sprinkle parmesan cheese, continue layering until you have 3 or 4 layers. Ensure that the top layer is sweet potatoes, sprinkle parmesan cheese generously. Cover with foil and bake for 50 minutes Then remove foil, increase oven heat to (200 C), and bake uncovered for another 8 minutes to slightly brown up the top layer While the lasagna is cooking, prepare basil pesto, by adding olive oil, basil, and garlic to food processor. Mix until well in cooperated add a pinch each salt and pepper and pulse to combine again Ensure the pesto has reached a pourable consistency by add extra virgin olive For a more intense flavor add parmesan cheese to the pesto Let lasagna cool and pour pesto on top

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Grilled Spiced Chicken with Chakalaka and Vanilla Maize Dumplings Ghost Mountain Inn

Ingredient For the Chicken 1 Whole chicken, cut into pieces 50ml lemon juice 100ml Hot Peri-Peri sauce Salt and black pepper For the Chakalaka Sauce 5 ripe tomatoes, roughly chopped 1 med size onion peeled, halved and chopped 1 green pepper, seeds removed and roughly chopped 1 rib of celery chopped 1 sprig rosemary finely chopped 1 fresh red chili finely chopped 1 clove garlic peeled and finely chopped 2 Tbsp Tomato paste 1L Strong chicken stock, hot 1 Tbsp butter For the Vanilla Maize Dumplings 1 1/2 to 2 cups mealie meal 1 cup milk 700ml water Salt to taste 1 Tbsp vanilla essence

Metho For The Chicken Season the chicken pieces well and mix the lemon juice with the peri-peri sauce and massage into the chicken Leave to stand about twenty minutes For The Chakalaka Sauce In a saucepan heat the butter with the chili, garlic and rosemary Add the onions, pepper and celery and cook on a low heat for about 15 minutes Do not allow the onions to change colour Add the tomato and the tomato paste, turn up the heat to medium and cook for 2 minutes Season well with salt and black pepper Add the hot chicken stock and bring to the boil Reduce the heat to low and cook for 20 minutes or reduced by about half, stirring from time to time For The Vanilla Maize Dumplings In a pot, bring the water and the salt to boil Mix the mealie meal with the milk to form a paste and stir into the boiling water. Add the vanilla Cook the mealie meal till stiff on a low heat. Set aside to cool To assemble the dish On a hot griddle pan seal off the chicken to brown the skin on all sides Place the chicken into a hot oven and cook through While the chicken is cooking, roll the maize dumplings Wet your hands and form the maize into little balls Divide the chakalaka sauce into 4 serving bowls and arrange the chicken in the centre of each bowl. Dot the maize dumplings around the chicken pieces and garnish with fresh parsley.

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Maotwana Kasi Style (Grilled Chicken Feet) Anew Resort Hunter's Rest

Ingredient 250g cleaned chicken feet 1 tsp chicken spice 1tsp cayenne pepper 1 tsp coriander powder 1 tsp brown sugar 1tsp garlic flakes 1 tsp black pepper 10ml oil

Metho Make a marinade with by combining all the spices with oil Immerse the cleaned chicken feet in the spice oil marinade Let it sit in the marinade over night Braai the marinated chicken feet for 6min on each side Once cooked serve with tomato chilli salsa.

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Ditlhakwana tsa Kgomo (Beef Trotters) Mary-Jane Phetlhane, Anew Resort Hunters Rest

Ingredient 500g beef trotters 1tbs crushed garlic 1tsp black pepper 1tsp rajah mild and spicy 1tsp rajah flavourful and mild 1tsp rajah medium 1tsp cayenne pepper 2 Cubes Chicken Stock 1 whole onion 1 whole green pepper 2 tomatoes 2 tbsp tomato paste Oil for frying

Metho Clean the trotters then pat dry the trotters to get rid of any excess water Season well with salt, pepper, rajah spices and cayenne pepper Place a frying pan on the stove then add oil to heat up Place the spiced trotters in the frying pan then fry to seal in the flavour and get some color on the trotters Once done searing deglace the pan with boiling water. Add the stock and garlic Cover and allow to cook until tender Let them simmer for 5 hours till the flesh is tender Chop the onion, peppers, garlic and tomato In another frying pan, heat up some oil then sauté the onion, peppers, garlic and tomato till cooked then add tomato paste and cook for a further 3min Transfer the cooked tomato mixture to the trotters and combine well Cook together for the last hour till sauce thickens and meat is falling off the bone Adjust the salt to taste serve with pap and morogo

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Corn Fritters with Biltong Scrambled Eggs Ulusaba, Virgin Limited Edition

Ingredient Corn Fritters 130g Flour 2tsp Baking powder 1/2 tsp Salt 1/2 tsp Paprika 1 Handful chopped coriander 1/2 Bunch chives, chopped 1 Tin of sweetcorn (cream or whole seed) 2 Eggs 120ml Milk 2 tbsp Olive oil Crushed black pepper Sweet chilli sauce (to serve) Scrambled eggs Eggs (allow 2 per person depending on the size of your party) Cream Butter chopped Dry biltong powder Cherry tomatoes (optional)

Metho Corn Fritters In a mixing bowl, add all the dry ingredients together and mix thoroughly In a separate bowl, mix the milk, eggs and olive oil together Add the sweetcorn to the dry ingredients and mix again Slowly start adding the milk mixture to the dry ingredients until the mixture is wet but still able to hold together Start frying spoonfuls of the mixture in a pan with a little bit of oil, turn them over and cook until cooked through Put to the side and keep warm Biltong Scrambled eggs Break the eggs into a bowl and mix lightly Add the chopped butter and cream, mix lightly again Do not over mix! Melt a little butter in the pan, add the egg mix and start cooking over a low heat with a sprinkling of the biltong powder. Cook to your desired consistency Serve with the corn fritters and some fresh cherry tomatoes flash fried in a hot pan Serve with sweet chilli sauce which will bring it all together with a little bit of a bite!

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Peppered Springbok Loin, Braised Shank and Potato Pave Saxon Hotel, Villas andSpa

Ingredient SPRINGBOK LOIN 4 x 160g springbok loin 30g butter 3g salt 5g crushed black pepper 1 garlic clove 2 sprig thyme 40ml olive oil BRINING SPRINGBOK SHANKS 1kg springbok shanks, on the bone 75g white sugar 75g coarse salt 1 garlic clove (crushed) 3 thyme sprigs 5l cold water BRAISED SPRINGBOK SHANKS 1kg springbok shanks (brined) 1 white onion 2 celery sticks 1 leek (washed) 4 garlic cloves 200ml red wine 2 carrots (peeled) 1500ml beef stock 5g rosemary 5g thyme 100g butter 10g juniper berries Salt and pepper SPRINGBOK SHANK AND POTATO PAVE 500g shredded springbok shank. 500g potatoes (peeled and thinly sliced) 200ml braising liquid. Salt and pepper Beetroot Puree 100g beetroots 20ml olive oil 3g salt ROASTED BABY BEETROOTS 4 Baby beetroots 10ml olive oil Salt and pepper BUTTERED BABY CARROTS 12 baby carrots (peeled) 30 butter 100ml vegetable stock Salt and pepper 2 thyme sprigs

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Metho SPRINGBOK LOIN Use a thick based frying pan as it will retain the heat much more than a thinner pan during cooking. Dry the springbok with a kitchen towel. Oil the springbok loin not the pan as this will allow you to sear on a high temperature using oil without smoking the kitchen By brushing the springbok loin with oil it will also help the seasoning to stick better and evenly. Season with salt and pepper. Heat the pan for 2 minutes on a high heat. Sear the springbok loin until its nice golden brown. Add butter garlic and thyme and keep basting using a spoon for 3-4 minutes. Take off the heat and let it rest for about 2 minutes. Slice the springbok loin and serve Brining Springbok Shanks Combine sugar, salt, garlic, thyme and water in a deep bain-marie insert Place the springbok shanks and brine for 24 hours Remove and dry before cooking BRAISED SPRINGBOK SHANKS Preheat the oven to 90°C Chop the vegetables evenly – 3cm pieces Seal the springbok shanks in a large pan over a medium heat Remove the browned shanks and add vegetables on the same pan and saute until brown Deglaze with red wine Add beef stock, thyme, rosemary and bring to a simmer. Place the springbok shanks into a deep bain marie and pour in the beef stock Cover with tin foil and braise in the oven at 90 degrees Celsius for 12 hours. Remove from the oven and leave to cool slightly in the cooking liquid. Remove the bone and shred the meat Strain the cooking liquid through chinois and keep 200ml aside. Add juniper berries and reduce the sauce by about half Strain again and whisk in butter Springbok Shank and Potato Pave Preheat the oven to 160 °C Lay a piece of silicone paper on a baking tray Start laying the potato evenly and neatly Once you have done one layer of potato add shredded shank evenly Add another layer of potato and so forth to the end Season the potatoes and shredded shank as you build your layers Pour the 200ml of braising liquid over the potato pave and cover with tin foil Bake for 40minute or until potatoes are soft Take out of the oven and weigh it down to press the pave Leave to cool in the fridge with a weight on top Once its cold cut into a rectangular 4cm by 9cm Heat up and serve. Beetroot Puree Preheat the oven to 180°C Rub the beetroots with olive oil and wrap each beetroot with tin foil Bake for 1hour and 30 minutes or until tender and soft When cool enough to handle cut into small pieces and season with salt. Place in a food processor and blend until smooth Allow to cool and refrigerate Preheat and serve warm

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Crocodile Kebab with Sweet Potato Fondant & a Herb & Ground Nut Pesto Wild Horizons

Ingredient For The Crocodile Kebab 200g crocodile tail 1 tsp dried oregano 1 tbls lemon juice 1 tbls olive oil 1 garlic clove halved 1/2 Red pepper 1/2 Red onion Salt & pepper to taste Sweet Potato Fondant 1 large sweet potato, peeled and cut into 2 inch rounds 2 tbls unsalted butter 350ml chicken stock 1 garlic clove 1 sprig rosemary and or thyme Salt and pepper to taste Herb & Ground Nut Pesto 1 bunch flat leaf parsley 1/2 bunch basil 1/2 cup grated Parmesan cheese 1/4 cup roasted ground nuts with outer skins removed 2 garlic cloves, minced 2 lemon tree leaves 1 tbls lemon juice Salt & pepper to taste

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Metho The Crocodile Kebab Cut the crocodile into cubes, place in a bowl and marinate for 2 hours with the oregano, lemon juice, olive oil & garlic. Once marinated, season the meat with salt and pepper Cut the red pepper and onion into cubes and place on the skewer alternating with the crocodile cubes. Place the skewer onto a medium grill top and cook each side of the skewer for 3 to 4 minutes, ensuring the meat is cooked through. Sweet Potato Fondant Heat a medium sized pan over a med to high heat Add the butter and when it begins to bubble, add the sliced sweet potato rounds and brown them on each side. Add the garlic and rosemary and allow to cook for 1 minute before adding the chicken stock, which should cover at least half of the potato rounds. Lower the heat, simmer and allow the stock to reduce whilst being absorbed by the potato, 15 to 20 minutes. Season with salt and pepper Herb & Ground Nut Pesto Place the herbs, ground nuts and lemon leaves into a food processor and pulse several times. Add the garlic and Parmesan cheese and continue to pulse. Add the lemon juice then slowly add the olive oil whilst the processor is running. Stir in the salt & pepper to taste. Plate with seasonal veggies. Serve with a glass of crisp Sauvignon Blanc and a view!

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Lizzy's Fordoun Pork Belly Fordoun Hotel and Spa

Ingredient For the Pork Belly 2 Large Carrots, peeled and chopped into 3cm rounds 2 White Onions, sliced 4 sprigs Fresh Rosemary 4 sprigs Fresh Thyme 2L Full Cream Milk 1L Pork, Chicken or Vegetable Stock 1 Pork Belly (usually about 2-3kg), skin on Fine Salt & Pepper Ingredients for the Sauce 30g Salted Butter 250ml Full Cream 10ml Soya Sauce (full sodium or less sodium) 15ml Honey Fine Salt and Pepper to taste

Metho Belly Pre heat oven to 200ºC Pat dry the Pork Belly with paper towel, season the skin of the belly with fine salt to ensure a crispy crackling Place chopped carrots and sliced onions into a large roasting dish along with the fresh rosemary and thyme and seasoning. Pour in the 2L full cream milk to cover the belly meat only, do not cover the skin. If you don’t need the full 2L that is alright. Place the belly into the 200ºC oven, uncovered for 2 hours. Once the 2 hours is done, turn the oven temperature down to 150ºC for a further 1 hour cooking time, pouring in your preferred stock (again, if you don’t need the full 1L that is alright). Roast until golden brown and desired crackling hardness is reached. Sauce Add all ingredients into a sauce pot and simmer on a low heat till desired consistency is achieved. Check seasoning as it reduces and has a gravy consistency. To Serve Cut the pork belly into ±8 pieces. Use one portion and serve with Roasted Root Vegetables of choice, Paprika infused Mashed Potatoes and the delicious Sauce on top or on the side.

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Pickled Fish Rudi Liebenberg, Mount Nelson Hotel

Ingredient Sauce 2 Tbsp (30 ml) vegetable oil 2 garlic cloves, chopped 2 large onions, sliced 1 Tbsp (15 ml) fresh ginger, grated 3 - 4 whole dried chillies 1 C (250 ml) cider vinegar 1/2 C (125 ml) water 1 - 2/3 C (125 ml – 160 ml) brown sugar (depending on how sweet you like the sauce) 6 - 8 whole black peppercorns 3 whole cloves 3 all spice 3 bay leaves 2 tsp (10 ml) cumin powder 2 tsp (10 ml) coriander whole crushed 2 tsp (10 ml) yellow mustard seeds 1 tsp (10 ml) tumeric 1 Tbsp (15 ml) masala powder salt and pepper to taste 1/2 - 1 tsp (2.5 – 5 ml) corn flour, dissolved in a little water (optional) Fish 500 g firm white fish 100 g seasoned flour 3 - 4 eggs beaten oil for deep frying fresh coriander to serve

Metho Sauce Start the sauce by heating the oil in a medium-sized frying pan. Add the onions and sauté for about 2 minutes, allowing them to still retain some crunch. Add the ginger and garlic and continue cooking, make sure that the garlic does not burn. Add the remainder of the dry spices and continue cooking. Add the sugar and allow to dissolve and lightly caramelise. Add the vinegar and water and allow to simmer (the ratio of water to vinegar can be adjusted according to personal taste and preference). If you prefer to have a slightly thicker sauce, dissolve the corn flour in a little water and add to the simmering sauce. Allow to thicken and ten remove from the heat. Note: if the onions are left to cook longer they will not be crunchy, but this will allow the sauce to be thicker and sweeter. Choose the method you prefer. Fish Cut the fish into thick, finger-sized strips or cubes. Heat the oil in a large saucepan over a medium-high heat. Create an assembly line with the ingredients for the deep-fried fish - first the fish, then the seasoned flour and lastly the egg. Ensure you have a slotted spoon and sheets of kitchen towel ready for draining. Coat the fish in flour, shake off the excess, then coat in egg. Place the coated fish gently into the hot oil, take care - it will sizzle and spit. Fry until golden, then remove with a slotted spoon and place on the prepared paper towel. Continue this process until all the fish is finished. Place the fish into a container and pour over the warm sauce, ensure that the sauce covers everything. Allow to cool and refrigerate for a minimum of two days to ensure the fish is well flavoured…..or just eat it straight away.

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Sibuya Lasagne Sibuya Game Reserve and Lodge

Ingredient 1kg of beef mince lasagne pasta soaked 200g bacon bits 2 onion, chopped 200g of carrots, chopped 200g of celery, chopped Half a tin of tomato purée 4 tins chopped tomatoes 1 teaspoon of cornflour, dissolved in a tablespoon of water 4 teaspoons garlic 1 teaspoon mixed herbs 400g of mushrooms, sliced white sauce grated cheddar water butter for greasing 1 tbsp of oil salt to season black pepper to season

Metho Put the bacon bits in the oven until cooked In a big pot cook the garlic, onion, carrot and celery in some cooking oil until starting to brown Add the mince and cook until browned Add the mixed herbs, tomato puree, chopped tomatoes, mushrooms, bacon and cornflour and cook until sauce thickens slightly Season with salt and pepper to taste Make a white sauce with the packet powder adding salt pepper and a little mustard. Soak the lasagne sheets until starting to soften In a oven proof dish layer white sauce, mince, pasta, white sauce, mince pasta until about 1cm from the top of the dish Make sure you finish with a layer of white sauce Sprinkle this with a this layer of cheddar and parmesan and a sprinkle of mixed herbs Bake in oven until brown on top and pasta is cooked through

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Wild Maboa Mushroom Risotto Chef Ruth Mokgosi, Belmond Safaris

Ingredient 500g mixed mushrooms, sliced 125g butter 15ml thyme 1 onion, finely chopped 500ml Arborio rice 190ml dry white wine 700ml stock - chicken or vegetable 100ml cream 60g Parmesan 30ml fresh parsley, finely chopped 1tsp truffle oil

Metho Fry the mushrooms in half of the butter, remove from the pot and keep aside for later. In the same pot used for the mushrooms, and using the remaining butter, fry the thyme and onion until translucent Add the rice and stir to coat with butter. On a low heat add the white wine, stir until totally absorbed Then add the stock, a ladle at a time, stirring constantly, and allowing the stock to be absorbed Once the grains are al dente (cooked with a slight chewiness) add the cream a little at a time, stirring until absorbed Once all the liquid has been absorbed add the cooked mushrooms, Parmesan, truffle oil and parsley. Serve immediately

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Tambuti Bush Style “Sushi” Riaan Jansen, Tambuti

Ingredient 1/2 Cups Sushi Rice 2 tsp Apple/Rice Vinegar 2 tsp Sugar 2 1/2 Cups of Water 200g Cream Cheese 60 ml Sweet Chilli or Chutney 50g Fine Chopped Biltong 4 Sliced Pepper dews 2 Thin Sliced Carpaccio

Metho Rinse the Sushi Rice under cold water and place in a bowl and rest in water for 15 mi, and then strain the water off In a pot place the rice and the water and vinegar and sugar, on a low heat until all water has dissolved. DO NOT STRAIN THE RICE. Place the rice in a fridge to cool down While the rice is cooling down in a mixer place the cream cheese, sweet chilli and Pepperdew and mix well until smooth then place in a piping bag On a sushi mat, place the rice and press and roll the sushi rice into a square on the sushi mat, then in the centre of the of the square rice pipe the sweet chilli mixture in a straight line and add the Carpaccio next to the mixture also in a thin line, then close the sushi matt and roll in a circle and place in the fridge to rest When needed slice the sushi roll and dust with biltong and soya sauce

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s t r e s s e

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Gluten Free Carrot Cake Cupcakes Imvelo Safari Lodges

Ingredient 1 1/4 cups (125 grams) of almond flour or similar gluten free flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 large eggs, room temperature 1/3 cup (75 grams) of oil. You can use coconut oil for a slight twist on the taste. 1/3 cup (106 grams) honey 2 teaspoons vanilla 1/2 cup (50 grams) grated carrots FROSTING (optional) 2 ounces (56 grams) cream cheese 4 teaspoons maple syrup 1 1/2 teaspoons vanilla

Metho Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners. In a medium bowl, mix together the dry ingredients (the gluten free flour through to the nutmeg) and put to one side. In a large bowl, mix together the eggs, oil, honey, and vanilla. Add the dry mix to the wet mix just until combined and then gently fold in the grated carrots. Divide the batter evenly among the liners and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely. Do not frost until completely cool! For the cream cheese frosting, mix everything together until thoroughly combined. If it's too thick for your liking, add a teaspoon of milk at a time until it's your desired consistency. Spread a thin layer on top of each cupcake and decorate as you wish.

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Chalo Kaawa Eish! Brûlée Tasnim Jadwat, Chalo Kaawa

Ingredient 5 egg yolks ¼ cup sugar 500 ml fresh cream 150g Peppermint Crisp Chocolate Water Sugar Green coloring 45g Peppermint Crisp Chocolate for decorating

Metho Whisk egg yolks and sugar until thick and creamy Melt 150g Peppermint Crisp Chocolate in microwave or double boiler Warm fresh cream in saucepan, Stir in egg mixture until well combined Add melted chocolate to cream and egg mixture Mix until well combined Pour into ramekins Place ramekins in a baking tray Fill with enough water to cover ¾ of ramekin Place in preheated oven (150 degrees Celsius) for 45 minutes Remove from oven Allow to cool Let set in refrigerator Mix sugar and green food coloring Sprinkle onto cooled custard Use a blow torch or grill in oven until sugar caramelizes

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Rooibos and Naartjie Slice Chef Sisanda Nkonyeni, Doubletree by Hilton Cape Town Upper Eastside

Ingredient Vanilla Sponge Flour 325g Baking powder 2 1/2 tspn Sugar 310g Vanilla Pod 1/2 Butter(melted) 168g Eggs 4 Milk 1 1/4 cups Rooibos mousse Cream (1) 400ml White Chocolate 350g Loose leaf rooibos tea 20g Glucose 50g Cream(2), Whipped 300g Gelatine leaves 2 White chocolate mousse Milk 125ml Yolks 3 Sugar 15ml White chocolate 140g Gelatine 1 Cream whipped 240ml Naartjie jelly Nartjie Juice/pure and zest 300g Sugar 60g Gelatine 3 leaves

Metho Vanilla Sponge Whisk the sugar, vanilla pod and the eggs until light and fluffy, and add the melted butter Combine the dry ingredients add to the egg mix, alternating with the milk until combined Bake in a preheated oven @ 170 degrees Celsius for 20 minutes until baked Allow to completely cool down, this will be the base for the sponge Rooibos Mousse Warm up cream, add the glucose (1), and infuse the rooibos tea Melt the chocolate - Strain the cream, add bloomed gelatine and mix with the chocolate to make genache. Allow to cool down and fold in whipped cream Pour over the vanilla sponge, and refrigerate to set White Chocolate Mousse Combine sugar and yolks Warm up milk, and add to egg mix, strain mix and put back on the stove , cook until slightly thickened . remove from the stove and add gelatine Melt Chocolate and mix in custard. Allow to cool down. Fold in cream Pour on top of the rooibos mousse and refrigerate to set Naartjie Jelly Bring the pure and sugar to the boil, remove from stove and add the gelatine Set over the white chocolate mousse

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Asion’s Mint Chocolate Chip Ice-Cream Asion, Morukuru Family

Ingredient ( makes 2 litres) 500ml long life cream 500ml full cream milk 100g white granulated sugar 1 teaspoon peppermint essence 125g dark chocolate, finely grated

Metho Mix the Cream, milk, sugar, and peppermint essence together If you have an ice-cream churner you can add the mixture to the churner Once your mixture in the churner is ready, add the grated chocolate Remove from the churner and transfer into a freezer to allow further setting If you are doing a manual churn, follow these easy steps Put your mixture in a stainless bowl Transfer to a freezer Stir the mixture every 20 minutes with a whisk, this will allow air into the mixture and break the ice crystals into smaller particles Continue to do this until your mixture starts to become thick and sets Your mixture does not have to be solid hard before you stop stirring, if has doubled in size then you can stop with the stirring process, you can stir in your grated chocolate Transfer your mixture into a container and allow further setting in the freezer

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Sibuya Chocolate Brownies Sibuya Game Reserve & Lodge

Ingredient yields 15 140g butter 4 large eggs 350g castor sugar 140g cake flour 75g cocoa powder 100g pecan nuts chopped 100g chocolate chips For a big rectangle tray: yields 45 420g butter 12 eggs 1050g sugar 420g cake flour 225g cocoa powder 300g pecan nuts chopped 300g chocolate chips

Metho Spray and cook the tray Melt butter Beat the eggs and sugar until smooth, creamy and pale then mix in the butter Mix in the flour and cocoa powder then mix in the nuts and chocolate chips Pour into the tin and bake for about 30-35 minutes-do not overcook, it should still be soft in the middle Cool then cut into equal squares

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Pumpkin Tart Chef Simba, Victoria Falls Safari Club

Ingredient Sugar Dough 150g plain flour 75g unsalted butter 50g icing sugar 1 egg yolk Pumpkin Tart Pumpkin puree 375g Flour 15g Cinnamon 2g Nutmeg 1g Cloves 1g Eggs 150g Brown sugar 15g Milk 230g Glucose syrup 30g Salt 15g

Metho Sugar Dough Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk If the pastry feels too dry to form a dough, add 1 tbsp water Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using it Roll the sugar pastry into a disc and put in a moulder, blind bake for 15 minutes at 170 degrees and set aside Pumpkin Tart Boil milk with sugar, sugar syrup, salt, cinnamon cloves, nutmeg then let it coo Mix pumpkin puree with flour and eggs, whisk it well then pour in milk mixture, whisk well Pour mixture into mould then bake at 170 degrees for 15-20minutes Serve with fresh whipped cream and dust with icing sugar

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Kaone's Malva Pudding Kaone, Machaba Camp

Ingredient 30ml (2T) butter – unsalted 125ml white sugar 1 extra large egg 15ml (1T) Apricot Jam 5ml (1t) Bicarbonate of soda 15ml (1T) Vinegar Pinch of salt 250ml (1C) cake flour 125ml (1/2C) Milk SAUCE 125g Butter 185ml (3/4C) White Sugar 65 ml (1/4 C) water 5ml (1t) Vanilla essence 185ml (3/4C) cream

Metho Cream butter & sugar together, beat in the egg until light & fluffy Beat in the apricot jam Dissolve the bicarb in the milk Sift the flour and salt together and add to the creamed mixture, alternatively with the milk Lastly stir in the vinegar Pour into a deep round dish about 19cm diameter Cover the dish with a lid or foil and then bake for 1 hour at 180 degrees C SAUCE Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes Remove from the stove and then add the cream and the vanilla Pour over the hot baked pudding

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Choc Chip Cookies Gloria Mlambo, Morukuru Family

Ingredient (Large Batch) 500g salted butter 250g castor sugar 250g brown sugar 4 teaspoons vanilla essence 60ml milk 4 eggs 4 cups rolled oats 4 cups cake flour/ all-purpose flour 2 teaspoons baking powder 2 teaspoons bicarbonate of soda 400g dark chocolate, chopped

Metho Preheat oven to 175°C /340°F Beat the butter and sugars together until light and creamy Add the vanilla essence and the milk to the sugar mix until it is combined Add the eggs one at a time to the mixture Mix all the dry ingredients together and then mix it into the wet mixture Roll the dough into 15g balls and put on a greased baking tray Allow to chill in the fridge first before baking - to prevent the mixture from spreading Bake until golden brown and then cool on a rack

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Homemade Soji Rose Reddy, City Lodge Hotel Group

Ingredient 32 cups of semolina 1/2 cup ghee 1/2 cup butter 2 Cinnamon sticks 2 Bay leafs 2 Star aniseed 3 Cardamom pods 4 cups boiling water 2 cups milk 3 eggs A good pinch of saffron Yellow food colouring, couple drops 1 1/2 cup sugar (add how much or how little you want, everyone's sweetness taste is different) 1 teaspoon Ground cardamom 1/3 Chopped almonds

Metho In a large pot add the semolina, cinnamon sticks, bay leafs, star aniseed and cardamom pods. Roast the semolina and whole spices for about 8 mins on medium heat Add the ghee and butter, allow both of them to melt and get adsorbed Now add the boiling water, saffron and mix (try to be careful, as it starts to boil rapidly) Mix it quickly until all the water is soaked up in to the semolina Cook it for 5 mins while mixing In a bowl add the eggs, milk and couple drops of yellow food colouring (depending on the colour you want it to be), whisk those three ingredients together well Remove the pot from the stove and mix it for 4 mins, so that it cools down before added the egg mixture to it (if you added the egg mixture to it while it’s hot, there'll be scrambled eggs in the soji) Once cooled down add the egg mixture and mix until everything is incorporated and the semolina has adsorbed in Return back to the stove and cook for 5 mins more Add sugar and mix until it’s incorporated and cook further for 8 mins Add ground cardamom and Almonds

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Decadent Chocolate Loaf Cake Bongi Ndabeni, Morukuru Family

Ingredient for cake 175g Dark Chocolate buttons 175g Salted Butter 2 tablespoons instant coffee 100ml boiling water 135g Cake flour 25g Cocoa powder 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 300g castor sugar 3 eggs 70ml Ideal milk (evaporated milk) 5ml Vanilla essence for Icing 125g salted butter, room temperature 250g Icing Sugar 25g Cocoa powder 50ml Ideal milk (Evaporated Milk)

Metho for cake Pre-heat oven to 180°C Line the bottom of a loaf tin (50 x 12cm) with baking paper and grease well Melt the chocolate and butter together Add the instant coffee into a mug and pour over the boiling water, stir until dissolved Add the coffee mix to the chocolate mixture and stir until combined In a large bowl, mix the cake flour, cocoa powder, baking powder, bicarb, and castor sugar In a jug, mix the eggs, ideal milk, and vanilla essence Combine your chocolate mixture with the egg mixture and then fold into the dry ingredients with a spatula Pour the mixture into the prepared loaf tin and bake for about 1 hour or until baked through Leave to cool for a few minutes before removing from the tin Allow to cool down completely on cooling rack before icing it for icing Beat the butter until its soft then add the icing sugar and cocoa powder, beat until combined Add the ideal milk and beat until smooth Decorate the cooled cake as preferred

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Ochre Malva Pudding Chef Chris Mare, One&Only Cape Town

Ingredient Malva 600g Treacle sugar 7 Eggs 50g Apricot jam 300g Milk 250g Butter 15g Bicarb 2g Salt 500g Flour 15g White vinegar Syrup 1000g cream 300g butter 500g sugar 1 Vanilla pod

Metho Malva Whisk together the eggs, apricot jam and sugar Melt the butter and milk together separately Fold the two wet mixtures into the dry ingredients bit by bit, alternating them Lastly, add the vinegar Allow to rest and then pour into a baking dish roughly 22cmx22cm and 8cm deep Bake at 160 degrees for 20-25minutes Syrup Mix all the syrup ingredients together in a pot and bring to the boil Pour the hot syrup mixture over the warm baked Malva and serve

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! u o Y k n a

....to you the Reader and also to our Contributors for making this such a special and unique Cookbook. We hope you enjoy making and trying out some of these delicious meals. keep a lookout for the Second Edition!

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Kusa Africa Travel Services Durban, South Africa www.kusaafrica.com info@kusaafrica.com +27 73 141 6336

The Kusa Cookbook

Articles inside

Umngazi Hotel & Spa Umsila Wenkomo - Oxtail Plating

Ulusaba, Virgin Limited Edition Peppered Springbok Loin, Braised Shank and Potato Pave

Mike Basset, The Vineyard Hotel Cape Malay Spiced Smoked Snoek Samosas Simon Kemp, Doubletree by Hilton Cape Town Upper Eastside