COOK Volume 1 Issue 3

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O V O L U M E

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JOIN US ON A CULINARY SAFARI AROUND KENYA THROUGH THE EYES OF OUR CHEFS 30+ RECIPES FROM OUR LODGES & CAMPS

COOK: RECIPES FROM OUR LODGES

CONTENTS 1

NIBBLE AND PICK

3

C H O C O L AT E C O F F E E B I S C O T T I

5

FRESH CHILLI SAUCE

7

MILLIONAIRE’S SHORTBREAD

9

R I C E PA P E R W R A P S W I T H D I P P I N G S A U C E

11

13 15

17

UGALI NACHO CRISPS

SLURP CARROT SOUP

GRAZE

19

B E E T R O O T, B U T T E R N U T & H A L L O U M I S A L A D

21

C A R A M E L I S E D O N I O N & P O TAT O S A L A D

23

CARROT & CELERY SALAD

25

H E R B E D FA L A F E L

27

L E B A N E S E T O M AT O S A L A D

29

T O M AT O & H E R B TA B B O U L E H

31

MANES

33

COCONUT FISH BALLS

35

FA R FA L L E PA S TA W I T H Z U C C H I N I & C R E A M

37

F E TA , T O M AT O & B A S I L F I S H

39

L A M B TA G I N E

41

PIDE PIZZA

43

PILAF RICE

45

RED SNAPPER IN COCONUT & LEMONGRASS BROTH

47

SALA’S CHICKEN CURRY

49

SESAME GINGER BEEF

51

SPINACH TORTELLINI WITH LEMONGRASS, PEA & FENNEL BROTH

COOK: RECIPES FROM OUR LODGES

69 BITTER SWEET ENDINGS 71

B A N A N A , PA S S I O N F R U I T & C O C O N U T SORBET

73

C H O C O L AT E C A R D A M O M T E R R I N E W I T H VA N I L L A I C E C R E A M

75

C H O C O L AT E T U S K E R L A G E R C A K E

77

COFFEE & FUDGE NO CHURN ICE CREAM

79

DRAGON FRUIT & GREEN TEA SORBET

81

GIRAFFE PRINT SWISS ROLL

83

MANGO SEMI FREDDO

85

MINI BERRY TRIFLE DESSERTS

83

PA S S I O N F R U I T PA N C A K E S

85

TROPICAL CHEESECAKE

87 MEASUREMENTS 89 OUR FOOTPRINT

Special thanks to our photographer Brian Siambi and our chef Karen Du Plessis, whose creativity in designing recipes and flair for food styling has been embraced by our lodges.

COOK: RECIPES FROM OUR LODGES

THROUGH THE EYES OF OUR CHEFS Our third and final issue of COOK Volume One is all about the stars of the show - our wonderful team of chefs who make the magic in our safari kitchens happen. Without their passion for food, their depth of knowledge and their unyielding dedication to creating memorable culinary experiences for every guest who walks through our doors, we would not be sharing these wonderful recipes with you today.

Our fertile volcanic soils in Kenya are a source of wonderful farm to plate food. Who better to make the most of this than the chefs at our camps and lodges whose roots come from a long line of farming or nomadic backgrounds. They have tilled the soil, herded livestock, milked the cows and poured their souls into produce. This innate flare and appreciation for food is ‘tasted’ in their creations.

We spoke to each Head Chef at our camps and lodges to hear their thoughts on food, what they’ve learned along their journeys as chefs, what excites them the most in the kitchen and how they feel about cooking sustainably.

Head Chef Elvis at Solio Lodge says, ‘don’t treat it like surgery, cooking is fun.’ I couldn’t agree more with his comment, life should be fun, and it’s so important for us that our kitchen teams have fun making creations for our guests. David Kisevu at Giraffe Manor wisely tells me, ‘if the chef is happy, the food is happy.’

Cooking can cross cultural boundaries and many of our chefs in their home environment would not usually be involved in the cooking.

Solomon, Head Chef at Sasaab, says ‘in my culture (Maasai) men don’t cook, but my daughter loves my cooking, so I must. People say I’m doing a woman’s job, but I don’t care. My brother is also a chef.

We are inspiring people in our community to go to culinary school.’

Through our unique collection of properties, online shop and Footprint foundation, we unite sustainable tourism with wildlife conservation and communities, making a difference to people and planet.

COOK: RECIPES FROM OUR LODGES

Our chefs’ commitment to a sustainable kitchen is crucial. They always consider locally sourced and seasonal ingredients while planning their menus and are lucky to be able to source many of the finer details from their lodge shambas (kitchen gardens). They are happy to bring guests into the kitchen and love to train younger, aspiring chefs while on the job. In some special way their community upbringing and affiliation with the great outdoors has bred a passion to devote time, creativity, sustainability and fun to their kitchens, and in turn to their menus.

Welcome to COOK Issue 3; we hope you have some fun!

Tanya Carr Hartley The Safari Collection Director & Co-Founder To discover our adventures into the wild visit thesafaricollection.com or delve deeper into our culinary journeys at giraffemanorshop.com

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

NIBBLE AND PICK This chapter is all about the delicious little in-between time treats that we love to surprise our guests with. Keeping everyone well fed and happy at all times of the day is a priority to our chefs and the tiny details are important. So, to kick off our Nibble and Pick menu we have Sasaab’s Chocolate Coffee Biscotti recipe, delivered to guests in bed for their morning wakeup call and accompanied by freshly brewed tea or coffee.

‘Waking up slowly with a warm drink sets the tone for the day and is important to us as chefs,’ says Soloman, Head Chef at Sasaab.

From sunrise biscottis at Sasaab we are transported to Solio Lodge’s kitchen garden for their iconic chilli sauce. Born out of an abundance of amazing chillis, it’s exceedingly simple to prepare. Elvis, Head Chef at Solio, tells us, ‘My secret ingredient is fresh chilli chopped straight from the garden; it makes all the difference to any savoury dish.’

From savoury to sweet treats, and it’s teatime at Sala’s Camp.

Before heading out on exciting afternoon game drives, we love inviting guests to share a cup of tea or coffee and chat about what they hope to spot in the wild. Head Chef James Ngolong shares his indulgent Millionaire’s Shortbread, perfect for keeping guests energised and ready for the next part of their adventure.

Sundowners are another iconic part of a safari, so our chefs pack up delicious homemade bitings (canapés) to enjoy alongside drinks in the wild. Here we bring you two recipes that pack well into a cool box and hold their shape on bumpy roads! Fresh rice paper wraps and yummy nachos with a Kenyan twist.

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COOK: RECIPES FROM OUR LODGES

C H O C O L AT E C O F F E E B I S C O T T I MAKES 30

|PREP 45 MINUTES | BAKE 30 MINUTES

INGREDIENTS

METHOD

200g butter

Preheat the oven to 170°C.

500g caster sugar

Cream butter and sugar in a mixer until pale in colour.

Add eggs one by one while beating. Beat in the

4 eggs

coffee powder.

2 tsp instant coffee powder

Fold the dry ingredients into the mixture. Then add

1 tsp salt

the chocolate and nuts.

600g flour, sifted

Wrap the dough up and allow it to rest in the fridge for 20 minutes. Divide the dough into 200g pieces and

2 tsp baking powder 200g cashew nuts, finely chopped 200g chocolate, finely chopped

form into log shapes. Bake for 30 minutes then allow to cool. On a chopping board, slice the logs into 1cm fingers using a serrated knife.

Place biscotti cut side down onto a new baking tray and dry in the oven at 140°C until crisp.

CHEF’S TIP: Substitute nuts and chocolate with almonds and cherries for a festive flavour.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

FRESH CHILLI SAUCE MAKES 3 JARS | PREP 10 MINUTES | BLEND 5 MINUTES

INGREDIENTS

METHOD

3 handfuls fresh green or

Place chillies in a liquidizer with garlic and lemon rind.

red chillies 4 cloves garlic

Process until you have a smooth paste, gradually adding in the olive oil.

rind of 2 lemons 125ml olive oil

CHEF’S TIP: To make a slightly sweeter version, add 1 tablespoon raw honey and 1 tablespoon apple cider vinegar.

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MILLIONAIRE’S SHORTBREAD MAKES 30 PIECES | PREP 40 MINUTES | BAKE 25 MINUTES | SETTING 1 HOUR

INGREDIENTS

METHOD

FOR THE BASE

FOR THE BASE

200g soft butter

Beat the butter and sugar together until fluffy.

100g caster sugar

Sieve together the cornflour and flour and add to the

200g flour

beaten butter. Mix to a dough then press into a well lined

100g cornflour

baking tray or swiss roll tin.

Bake at 150°C for 25 minutes. Leave shortbread in the

½ tsp salt

baking pan.

FOR THE TOFFEE

FOR THE TOFFEE

2 tins sweetened condensed milk

Cook all of the toffee ingredients together in a heavy

60g golden syrup

saucepan on medium heat, stirring all the time, until toffee

250g butter

turns a dark caramel colour. Pour toffee over the cooked

250g caster sugar

shortbread. Allow to set.

2 tsp vanilla essence FOR THE CHOCOLATE TOPPING 300g dark chocolate, broken into pieces 60g butter

FOR THE CHOCOLATE TOPPING Melt together chocolate and butter in a double boiler.

Pour over the set toffee.

Let set before cutting into squares.

CHEF’S TIP: Have a teaspoon and mug of cold water beside your pan of boiling toffee. To test if ready, every few minutes, drop a small spoonful of mixture into the cold water. Let cool for a second, then form it into a ball. Toffee is ready when it holds its shape.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

R I C E PA P E R W R A P S W I T H D I P P I N G S A U C E MAKES 12| PREP 20 MINUTES | COOK 10 MINUTES

INGREDIENTS

METHOD

½ cucumber, cut into julienne strips

Place dipping sauce ingredients into a small pan.

50g red cabbage, finely sliced

Cook for 5 – 10 minutes.

1 carrot, cut into fine julienne strips

Allow to cool completely.

½ red pepper, cut into julienne strips ½ orange pepper, cut into julienne strips

Prepare the vegetables.

Place rice wrapper wraps in cold water one at a time

12 rice paper wraps

and soak for 1 minute until they become soft and

sesame seeds, optional

translucent.

Place cut vegetables in the centre and roll up tightly

FOR THE DIPPING SAUCE 100ml soy sauce 100ml BBQ sauce 85g honey

like a spring roll.

Cut in half. Serve with dipping sauce and sprinkle with toasted sesame seeds.

1 tsp finely grated ginger

CHEF’S TIP: Add cooked chicken or beef to vegetables for a meaty option.

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UGALI NACHO CRISPS MAKES 300G | PREP 15 MINUTES + 1 HOUR RESTING | COOK 5 MINUTES

INGREDIENTS

METHOD

140g plain flour

Place all the dry ingredients in a food processor.

70g ugali flour (white maize flour)

Slowly add water and pulse until the dough

pinch chilli powder

comes together and looks like pasta dough.

Wrap up to avoid drying out and rest for 1 hour.

¼ tsp turmeric ½ tsp ground cumin 40g cheddar cheese, grated 1 tsp dried oregano

Cut into 6 even balls and roll each out really thinly. Cut into strips or triangles and deep fry until golden, one batch at a time.

½ tsp salt ½ tsp bicarbonate of soda water to mix to a stiff dough oil for deep frying

CHEF’S TIP: Serve these spicy nachos with with red pepper hummus.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SLURP Creating vibrant, nutritious and delicious soups is simple when you’ve got fresh ingredients at hand. Veggies and herbs straight from the garden pack a serious flavour punch, meaning wholesome foods don’t have to compromise on taste. Here we deliver a healthy, hearty, carrot soup, straight from Solio Lodge’s kitchen garden. Head Chef Elvis loves heading out into the shamba early in the morning to dig fresh carrots and pick fragrant coriander for this recipe. The fresh cool air, calming greenery and the sound of birdsong bring a sense of serenity to the beginning of Elvis’s morning as he prepares for his day ahead.

Delicious homemade soups are regularly served as starters at all our properties. They are fabulous for making sure that nothing from our kitchen gardens goes to waste.

From herbs to stalks, they’re a great way of utilising ingredients. As Elvis says, ‘We have to take care of our environment. I try to help people where I live understand how to look after the planet.’

Planning is also key when it comes to reducing food waste and cooking sustainably. In the wise words of Joseph Alunyei, Head Chef at The Retreat at Giraffe Manor: ‘The best thing for reducing food waste is to plan carefully and stick to the recipe, then you only make what you need.’ So, without further ado, here’s our recipe for delicious, simple, carrot soup.

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CARROT SOUP SERVES 4 – 6 | PREP 20 MINUTES | COOK 40 MINUTES

INGREDIENTS

METHOD

100g unsalted butter or half olive oil

Heat the butter gently in a heavy-bottomed

and butter

saucepan and add the onion, stirring until it is

1 onion, peeled and finely chopped

softened and golden.

450g organic carrots, diced or

Add the diced carrot and stir for a few minutes until it

sliced

just begins to soften.

1.2 litres vegetable or chicken stock

Pour over the stock, add the parsley, season and

20g parsley, finely chopped

bring up to the boil. Simmer with a lid on until the carrots are completely soft.

sea salt and black pepper juice of 1 orange (optional)

Next, liquidise and return to the pan, adjusting the seasoning before you reheat it. As it gets to boiling

coriander leaves, chopped

point add the orange juice, if you are using, and

(optional)

remove from the heat.

crème fraîche (optional)

Ladle into bowls, sprinkle over coriander and add

seeded breadstick (optional)

a dollop of crème fraiche (optional). Serve with a seeded breadstick.

CHEF’S TIP: To make carrot and ginger soup, add a finger of grated raw root ginger with the diced carrot at the start.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

GRAZE Our chefs are adept at putting themselves in the shoes of our guests to help them design the perfect menus and deliver the most memorable culinary experiences. In the heat of the day, they aim to keep things, fresh, succulent and light on carbs. That way, there’s still room for teatime treats and dinner delights later. Creative salad platters are perfect.

In this chapter we present to you a selection of simple and interesting salads, bursting with colour and flavour. This is where our kitchen gardens hit the mark again. Soloman Onetu, Head Chef at Sasaab tells us ‘I’m always proud to show guests Sasaab’s kitchen garden; it’s smart and full of fresh ingredients.’

Presentation and variety are key when making enticing salad dishes. James, Head Chef at Sala’s Camp, dedicates time and effort to making his dishes look as amazing as they taste, using edible flowers, different lettuces and other colourful ingredients to assemble his salads. ‘I love seeing the excitement on guests’ faces when they see our lunchtime salad platters arrive at the table.’ At Sasaab, a Moroccan twist runs through the presentation of their lunchtime salad bar, with bright pink beetroot popping against blue and white serving dishes and other vibrant combinations. Our chefs all love stepping out of the kitchen to visit lunchtime tables and meet the people eating their food. Receiving positive feedback really motivates them.

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B E E T R O O T, B U T T E R N U T & H A L L O U M I S A L A D SERVES 6 | PREP 25 MINUTES | COOK 30 MINUTES

INGREDIENTS

METHOD

FOR TOASTED SEED TOPPING

Preheat the oven to 160°C. To make the toasted seed

30g butter

topping: Put butter, spices and salt in a saucepan

1 tbsp mixed spice powder

and heat slowly. Once hot, add seeds and fry, stirring

½ tsp salt 130g pumpkin seeds 130g sunflower seeds

constantly until they are all coated. Add lemon juice and honey then stir well until the liquid has evaporated. Pour onto a tray and bake in the oven, stirring frequently until nicely toasted, approximately 15 minutes. Remove from

1 tbsp honey

the oven.

1 tsp lemon juice

Meanwhile, prepare the vegetables: Peel and dice the

FOR SALAD 1 medium butternut 6 medium beetroots 6 thick slices halloumi 1 can chickpeas, strained 12 cherry tomatoes, halved and gently fried 1 bunch rocket, torn olive oil for roasting optional dressing: olive oil, lemon juice, salt & ground cumin

butternut. Peel the beetroot and cut into wedges. Increase oven temperature to 220°C. In a little olive oil, roast butternut and beetroot in separate tins for 45 minutes.

Grill the halloumi slices and fry the cherry tomatoes.

If you would like a dressing, throroughly whisk together 60ml lemon juice with 140ml olive oil, a pinch of salt and ½ tsp ground cumin.

TO ASSEMBLE THE SALAD: Place rocket leaves on a large plate. Arrange butternut, beetroot and halloumi cheese on top. Place tomatoes around the plate. Sprinkle with the chickpeas. Pour dressing over the salad and top with the spiced seeds.

CHEF’S TIP: Turn this into a pumpkin and butternut salad by substituting beetroots with roasted pumpkin and roasted red onion wedges.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

C A R A M E L I S E D O N I O N & P O TAT O S A L A D SERVES 6 TO 8 | PREP 10 MINUTES | COOK 30 – 40 MINUTES

INGREDIENTS

METHOD

FOR SALAD

Heat the oil in a frying pan and slowly fry the onions

2 tbsp cooking oil

over a medium heat until caramelised.

4 red onions, thinly sliced into rings

Cook the potatoes whole in their skins, then drain

1kg potatoes, unpeeled

and allow to cool slightly.

6 rashers bacon 1 bunch chives, chopped

Grill the bacon until crisp, drain on paper towels and allow to cool slightly before chopping up roughly.

Cut the potatoes with the skins on into chunks and

FOR DRESSING

put in a bowl then mix with the onions and chives.

230g mayonnaise

Keep a few chives to garnish.

1 tbsp Dijon mustard

To make the dressing, put the ingredients in a bowl

juice of 1 lemon

and mix well. Pour over the salad and toss together.

2 tbsp soured cream

Sprinkle with bacon and garnish with chives.

This salad is best if potatoes are still warm when you combine with the dressing and if it is served immediately.

CHEF’S TIP: This salad is great using a mix of normal potatoes and sweet potatoes.

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CARROT & CELERY SALAD SERVES 4 | PREP 10 MINUTES | ASSEMBLE 5 MINUTES

INGREDIENTS

METHOD

FOR THE DRESSING

To prepare the dressing, combine juice, oil, soy

2 tbsp freshly squeezed lemon or lime juice

sauce, honey, chilli flakes and ginger in a jar

2 tsp peanut or sesame oil

shake vigorously until the contents are well

with a screw-top lid. Close the jar tightly and

1 tsp soy sauce

combined. Refrigerate for at least 20 mins to

2 tsp honey

allow flavours to blend.

½ tsp dried red chilli flakes

Using a vegetable peeler, slice the carrots into

1 tsp ginger paste or minced fresh ginger

long ribbons and place in a medium bowl. Add the garlic, celery and spring onions then mix well.

FOR THE SALAD 4 large carrots, peeled 2 cloves garlic, crushed 4 celery stalks, thinly sliced diagonally 2 spring onions, thinly sliced diagonally

Pour over dressing and toss gently. Cover and refrigerate for at least 30 minutes before serving to soften the carrots.

Garnish with parsley and toasted sesame seeds just before serving.

large handful of fresh parsley or fresh coriander for garnish 2 tbsp toasted sesame seeds, for garnish

CHEF’S TIP: Top with toasted nuts for a crunchy element.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

H E R B E D FA L A F E L MAKES 12 | PREP 15 MINUTES | COOK 7 MINUTES

INGREDIENTS

METHOD

1 tin chickpeas, drained

Crush chickpeas using a potato masher or a fork.

1 onion, finely chopped 1 tsp garlic puree 2 tbsp fresh coriander, finely chopped 2 tbsp fresh parsley, finely chopped

Combine remaining ingredients together, mix with the chickpeas then shape and roll into balls.

Coat balls in flour followed by egg wash then sesame seeds and bread crumbs.

Fry in oil until golden in colour.

2 tbsp fresh mint leaves, finely chopped 4 tbsp dukkah spice 2 tsp salt 1 tsp black pepper COATING: flour to coat 1 egg, beaten 70g sesame seeds 120g fresh breadcrumbs oil for deep frying

CHEF’S TIP: Tinned butter beans are great for this recipe as a high protein alternative. Reserve canned chickpea liquid for making vegan meringue dishes.

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L E B A N E S E T O M AT O S A L A D SERVES 4 | PREP 10 MINUTES | ASSEMBLE 5 MINUTES

INGREDIENTS

METHOD

3 medium tomatoes

Chop tomatoes into small cubes.

25g coriander, coarsely chopped 25g flat-leaf parsley, coarsely chopped

Just before serving, combine all the ingredients with the olive oil and lemon juice. Add salt and pepper to taste.

25g mint leaves, coarsely chopped ½ medium red onion, finely chopped 80ml lemon juice 80ml extra virgin olive oil capers and sliced stuffed olives spring onions

CHEF’S TIP: Use different variations of tomatoes such as Roma, Heirloom, Vine and Cherry, all sliced thinly or halved, for a colourful plated version.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

T O M AT O & H E R B TA B B O U L E H SERVES 6 | PREP 20 MINUTES| COOK 15 MINUTES

INGREDIENTS

METHOD

320g cooked barley or brown lentils

To a salad bowl add the cooked and cooled

4 tbsp parsley, finely chopped

barley or lentils, then the rest of the salad

1 large tomato, seeds removed and

ingredients.

diced

To make the dressing, place all the

150g cucumber, diced (soft seed

ingredients in a jar with a tight-fitting lid.

centre removed)

Shake well until everything is well combined.

15g mint leaves, chopped 2 small red onions, sliced

Pour the dressing over the tabbouleh salad and toss to combine.

FOR THE DRESSING 60g olive oil 1 garlic clove, crushed 1-2 tbsp lemon/lime juice ½ tsp salt pinch black pepper pinch allspice

CHEF’S TIP: Enjoy tabbouleh as a salad, side dish or filling for pitas and wraps.

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COOK: RECIPES FROM OUR LODGES

MANES After sunset bitings served on savannahs and rocky ridgelines, mains are back at camp, where our chefs always end the day with a bang by serving up an exquisite selection of dishes inspired from across the globe. They’re adept at catering to many different dietary requests, so our selection below includes five vegetarian recipes, three fish dishes and three meat ones.

Giraffe Manor’s Head Chef, David, feels very proud of his ability to cater for all sorts of dietary specialities, from dairy free to gluten free and everything in-between (sometimes at very short notice). He tells us, ‘There isn’t a request out there I can’t cope with!’

Below you’ll notice two curry recipes from Sala’s Camp, selected by Sala’s Chef James because they’re his speciality and one of his favourite things to cook. ‘Many guests come to the kitchen to congratulate me on my curry, especially my lemon and coconut broth.’ Bush dinners served out in the wild are Sasaab chef Soloman’s favourite food to prepare. He tells us, ‘My style for this is 100% local. Guests always want to try local Kenyan cuisine and they love it.’ His pilau rice recipe is a twist on a local fare and gives a fabulous spicy fragrance to plain rice.

You’ll notice fresh herbs in almost all our recipes in this section, as our kitchen gardens are full of them! Chef James at Sala’s Camp tells us that they’re his secret ingredient: ‘I totally love fresh herbs. I even grow them at home for my family, which is unusual in my community.’

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COCONUT FISH BALLS MAKES 12 | PREP 15 MINUTES | FRY 7 MINUTES

INGREDIENTS

METHOD

2 medium potatoes, peeled

Cook peeled potatoes in salted water, strain until

250g red snapper or any flaky white fish

very dry then crush.

4 tbsp olive oil juice and zest of 1 lemon 1 tsp fresh thyme leaves 1 onion, finely chopped 2 cloves garlic, crushed

Cut red snapper into bite size pieces. Toss with olive oil, lemon juice, lemon zest, thyme and a pinch of salt. Cook in the oven at 180°C on a roasting tray for 15 minutes.

Fry onion and garlic with turmeric and coriander

1 tsp turmeric

until very soft and translucent. Mix together with egg

1 tsp coriander, ground

yolk, psyllium husk if using, salt, pepper and herbs.

1 egg yolk, beaten 1 tsp psyllium husk (optional) 2 tbsp chopped herb selection

Combine onion mixture and crushed potatoes together with the fish. Divide into 12 equal portions and shape into balls. Set aside to cool.

salt and pepper to taste flour for coating

Coat with flour, followed by egg wash then

1 egg beaten

desiccated coconut.

desiccated coconut for coating

Deep fry for 7 minutes or until golden brown.

oil for deep frying

CHEF’S TIP: Instead of balls, shape into patties for delicious fish cakes.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

FA R FA L L E PA S TA W I T H Z U C C H I N I & C R E A M SERVES 6 – 8 | PREP 5 MINUTES | COOK 15 MINUTES

INGREDIENTS

METHOD

½ tsp lemon zest

Fry garlic and lemon zest in the butter.

2 cloves garlic, crushed

Make zucchini ribbons using a potato peeler

100g butter

and par-boil them for 5 minutes.

500g Farfalle pasta

Cook pasta according to packet instructions.

6 fresh zucchini

Meanwhile, combine the garlic, lemon and butter mixture with the cream, parmesan

250ml fresh cream

and parsley. Add the zucchini ribbons when

2 tbsp parmesan cheese, grated

cooked. Stir through gently.

2 tbsp parsley, finely chopped

Reheat if necessary then pour over pasta.

Serve immediately.

CHEF’S TIP: Blue cheese crumbled over the top is a great addition to this pasta dish. Alternatively, add a large spoon of basil pesto for some extra freshness.

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F E TA , T O M AT O & B A S I L F I S H SERVES 4 | PREP 10 MINUTES | COOK 10 MINUTES

INGREDIENTS

1 small onion, chopped 1 garlic clove, crushed 2 tsp olive oil 1 tin diced tomatoes, drained

METHOD

In a saucepan, sauté onion and garlic in the oil until tender.

Add the tinned tomatoes and basil. Bring to a boil then reduce the heat and simmer, uncovered, for 5 minutes.

1 ½ tsp chopped fresh basil 4 white fish fillets 120g crumbled feta cheese

Meanwhile, pan fry or grill the fish fillets for 5 to 6 minutes.

Top each fillet with the tomato mixture and sprinkle with the feta cheese. Grill for 5 minutes or until the fish flakes easily with a fork.

CHEF’S TIP: Top the fish with double cream, a squeeze of lemon juice, chopped lemon thyme and grated parmesan for a Mediterranean version.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

L A M B TA G I N E SERVES 6 | PREP 20 MINUTES | COOK 2 HOURS

INGREDIENTS

METHOD

1 leg of lamb cut into 2cm cubes

Preheat the oven to 170°C.

2 tbsp olive oil 50g butter, melted 2 onions, finely chopped 4 cloves garlic, crushed 2 tbsp fresh ginger, finely grated 1 tsp ground cinnamon 1 tsp ground pepper

Fry the lamb cubes for 5 minutes in the olive oil and butter. Remove from the pan.

In the same pan, fry the onions and garlic until soft and translucent. Add the ginger and all the dry spices. Fry very well to cook the spices, stirring frequently.

1 tbsp ground coriander seeds

Add the tomato paste and stir to combine. Return

1 tbsp ground cumin seeds

the lamb pieces to the pan then add the dates,

1 tsp ground turmeric

mangoes, lemon rind and stock.

2 tsp paprika 2 tbsp tomato paste 155g dried dates, pitted

Place in a tagine pot or casserole dish and cook slowly in the preheated oven for 1½ to 2 hours.

150g dried mangoes, chopped

Add salt and lemon juice to taste, garnish with

rind from 2 lemons, finely chopped

chopped coriander and sliced almonds.

2 beef or lamb stock cubes dissolved in 1½ litres warm water juice of 1 lemon fresh chopped coriander and almonds to garnish

CHEF’S TIP: Beef is a great alternative to lamb. Chickpeas, carrots and cauliflower are a delicious vegetarian option.

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PIDE PIZZA MAKES 6 | PREP 25 MINUTES + OVERNIGHT | COOK 15 MINUTES

INGREDIENTS

METHOD

FOR THE BABAGANOUSH

FOR THE BABAGANOUSH

3 aubergines

Cut the aubergines into small cubes and sprinkle with salt.

Allow to stand for 15 minutes to draw out the bitter juices, then

salt

pat dry with a paper towel. Heat olive oil and pan fry the

1 tbsp olive oil

aubergine cubes until golden brown in colour and very soft.

125g plain yoghurt

Remove from the pan and blend with the tahini, lemon juice,

2 tbsp lemon juice 4 garlic cloves, roasted 3 tbsp tahini your choice of pizza toppings

garlic and yoghurt, until smooth.

FOR THE PIDE PIZZA Preheat the oven to 250°C. Spread Babaganoush onto a raw pizza base, top with your choice of pizza toppings. We serve ours with mozzarella cheese and diced roasted aubergine, or cherry tomatoes and mozzarella.

FOR THE PIZZA BASES

Bake in a hot oven until the base is firm and cheese topping

use store bought or see the

is melted. If using homemade dough, when ready to shape,

Chef’s Tip for homemade

tear the dough into 6 equal pieces, leave in individual plastic

bases that need to be made

bags at room temperature until ready to cook. Press or thinly

a day in advance.

roll each into an oval boat shape. Gently lift onto a lined baking tray before filling. Slightly fold a little of the sides over the filling before baking.

Garnish with chopped parsley or coriander.

CHEF’S TIP: Prepare the pizza bases the day before. Mix 325ml water, 10g sugar, 25ml oil and 9g yeast with 300g flour, until smooth. Leave to rest for half an hour.

Add 25g salt and another 300g flour. Mix and place in an oiled bowl. Cover with plastic film in a cool place overnight. When ready, follow the directions above.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

PILAF RICE SERVES 4 | PREP 5 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

1 onion, finely chopped

Fry onions and garlic in oil, then add

2 cloves garlic, chopped

ginger, cumin, masala mix, ground cinnamon, cinnamon sticks, bay leaves

1 tbsp oil 1 tbsp fresh ginger, grated 1 tsp ground cumin 2 tsp masala mix

and crushed cardamom pods. Stir and cook for 1 minute.

Add the cooked rice and fry for a few minutes until the flavours are combined.

2 tsp cinnamon 3 cinnamon sticks

Stir in the Peri Peri sauce and finish with

2 bay leaves

freshly chopped parsley or coriander

4 cardamom pods, crushed

and crispy fried onions.

1 tsp salt 600g cooked rice 2 tbsp Peri Peri sauce to serve, fresh parsley or coriander, chopped optional to serve, crispy fried onions

CHEF’S TIP: For a tropical version, add coconut milk to the rice when cooking. Add shaved toasted coconut and lime zest and wedges to the rice to finish, then top with cashews or salted peanuts instead of coriander and crispy onions.

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COOK: RECIPES FROM OUR LODGES

RED SNAPPER IN COCONUT & LEMONGRASS BROTH SERVES 6 | PREP 15 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

FOR PASTE ½ tbsp garlic 1 tbsp ginger ½ tsp fish sauce 1 small handful basil 1 small handful fresh coriander ½ tbsp toasted coriander seeds ½ tsp green curry paste water to blend

Using a high speed blender, make a paste from the

FOR BROTH 3 stalks lemongrass, chopped 1 litre water 1 vegetable stock cube 750ml chicken stock ½ tin coconut milk 1 ½ tbsp sugar 1 tbsp tamarind paste 6 x 100g red snapper / flaky white fish 15g cornstarch for coating fish 2 tbsp olive oil sugar snap peas, sliced and steamed roasted red peppers, sliced fresh coconut shavings mushrooms, thinly sliced

garlic, ginger, fish sauce, basil, coriander, coriander seeds and curry paste. Add a little water to blend.

Boil 1 litre of water with the chopped lemongrass and vegetable stock cube until the liquid has reduced by half. Strain to remove the lemon grass.

Mix the remaining liquid into the paste.

Add the chicken stock, coconut milk, sugar and tamarind paste.

Season the red snapper with salt and pepper, dredge with cornflour. Heat a non-stick pan and add 2 tablespoons of olive oil. Fry the fish on both sides until crispy.

To assemble, place the red snapper in a deep bowl.

Pour the hot broth over the fish and arrange the sliced vegetables around the sides.

CHEF’S TIP: Top with crispy fried vermicelli noodles.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SALA’S CHICKEN CURRY SERVES 8 | PREP 40 MINUTES | COOK 20 MINUTES

INGREDIENTS FOR THE CHICKEN MARINADE 3kg boneless skinless chicken breasts 2 tsp olive oil 2 tsp garam masala 2 tsp curry powder ½ tsp salt ½ tsp freshly ground black pepper SPICES 4 tsp curry powder 2 tsp ground turmeric 2 tsp garam masala 1 tsp ground coriander 1 tsp salt 1 tsp black pepper ½ tsp cinnamon ½ tsp ground cardamom 1 /8 tsp freshly grated nutmeg FOR THE SAUCE 2 white onions, peeled and cut into quarters 6 cloves garlic, crushed 240ml water 3 tbsp extra virgin olive oil 3 large tomatoes, diced 1 tbsp freshly grated ginger 50g ground almonds 230ml unsweetened coconut milk 370g plain low-fat yogurt ½ small red chilli, de-seeded and minced (dried or fresh) 1 tbsp brown sugar

| MARINADE 2+ HOURS

METHOD Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper.

Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.

Heat a saucepan over medium-high heat. Pan fry the chicken for 5-6 minutes per side, until brown.

Mix all the spices into a small bowl.

Make the sauce by placing the onions, garlic and 240ml of water in a blender and puree until smooth.

In a large pan heat 3 tbsp of olive oil over medium heat. Once the oil is warm, add the spices and pureed onion mixture and cook for 2-3 minutes, stirring constantly, until it begins to darken in colour. Add the tomatoes, grated ginger, ground almonds, coconut milk, red chilli and brown sugar. Stir well.

Turn the heat down to low and simmer for 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes, until the chicken is cooked. Stir through the yogurt.

Serve with steamed basmati rice and/or naan.

CHEF’S TIP: This curry is perfect to cook in a tagine pot or a dutch oven.

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SESAME GINGER BEEF SERVES 6 | PREP 25 MINUTES|COOK 15 MINUTES|MARINADE 30 MINUTES

INGREDIENTS

METHOD

750g whole beef fillet

Place beef in a large mixing bowl. Pat dry, then

salt & pepper

season with salt and pepper and sliced garlic, toss

garlic, thinly sliced

with cornstarch until well coated and set aside to rest

120g cornstarch

for at least 30 minutes.

2 tbsp oil sugar snaps or green beans cut into julienne strips for garnish

Preheat oven to 220°C. Place all sauce ingredients into a deep pan and

carrots cut into fine julienne strips for garnish

cook until reduced or until sauce coats the back of a

FOR THE SAUCE

Heat oil in a very large pan. Fry whole beef fillet until

8 cloves garlic, chopped

well browned on the outside and place in the oven

2 tbsp fresh ginger, peeled and grated

for 15 - 20 minutes.

2 tbsp curry powder 370ml soy sauce 125ml water

spoon. Set sauce aside for later.

Remove beef from the oven, allow to rest. Slice beef into thin slices when cooled down.

Toss slices through hot sauce. Top with crisp julienne

1 tbsp wine vinegar

vegetables, toasted sesame seeds and fresh

4 tbsp

coriander leaves.

2 tbsp seeds

Serve with sticky rice.

fresh coriander leaves for garnish

CHEF’S TIP: Serve with zucchini noodles instead of sticky rice. For a great vegetarian version, use thick slices of aubergine to replace the beef.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SPINACH TORTELLINI WITH LEMONGRASS, PEA & FENNEL BROTH SERVES 8 | PREP 35 MINUTES | COOK 15 MINUTES

INGREDIENTS

METHOD

FOR THE FILLING 200g cooked spinach, finely chopped 50g mozzarella, grated 50g creamed cottage cheese pinch of nutmeg pinch salt & pepper

FOR THE FILLING Mix spinach, mozzarella, cottage cheese, nutmeg, salt and pepper to a paste. Set aside.

FOR THE PASTA DOUGH 200g plain flour 2 extra large eggs cold water if needed FOR THE BROTH 2 sticks lemongrass, cut into pieces 1 small fennel bulb, sliced finely 700ml chicken or vegetable stock 3 tbsp fresh coriander, finely chopped 40g of cooked peas CORN & TURMERIC PUREE 1 onion, finely diced 1 clove garlic, crushed 1 tbsp olive oil 2 tsp turmeric 350g tinned sweetcorn 120ml cream fine sea salt 60g butter

FOR THE PASTA DOUGH Place flour and eggs in a food processor. Pulse until mixture looks like wet breadcrumbs. If the mixture is too dry, add one tablespoon of water to bring the dough together. Turn mixture onto a well-floured surface and knead until smooth, wrap dough in cling film and allow to rest for 15 – 20 minutes. After resting, roll the pasta through a pasta machine to your required thickness.

Cut into 5 cm squares. Place half a teaspoon of filling on each square and form pasta into tortellini.

FOR THE BROTH Place lemongrass, fennel, stock and peas in a saucepan. Bring to a slow simmer. Remove from heat and allow to infuse for 1 hour. Transfer to a blender when cooled and pulse until smooth. Add chopped coriander and pulse to a vibrant green colour. Strain broth thoroughly through a fine sieve. Serve with tortellini and corn puree.

CORN & TURMERIC PUREE Sauté onion and garlic in oil very slowly until translucent.

Add turmeric and fry well. Place sweetcorn and sautéed onions in a blender. Add cream, butter, salt and pepper. Blend until it forms a fine paste.

Cook tortellini in a large pan of salted boiling water and serve with Corn Puree, Lemongrass, Pea & Fennel Broth.

CHEF’S TIP: Serve with crispy parmesan shards - grate 50g parmesan, then pour onto a silicone lined baking sheet and lightly pat down. Bake at 200°C for 3-5 minutes then snap into shards.

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V E G E TA B L E & B U T T E R B E A N W E L L I N G T O N SERVES 6 | PREP 1 HOUR | COOK 25 MINUTES

INGREDIENTS

METHOD

FOR THE WELLINGTON

FOR THE WELLINGTON

1 onion

Gently fry onion, garlic, ginger and cumin. Add all

2 cloves garlic

remaining filling ingredients and stir gently. Place thin

1 tsp fresh ginger

pancakes on a board. Spoon vegetable mixture into the

1 tsp ground cumin

centre and wrap pancakes around tightly to form a large

1 tbsp olive oil

cylinder. Secure pancake roll with cling film and allow to

100g cooked vegetables (carrots,

set in the fridge for at least 30 minutes. Roll one pack of

broccoli, cauliflower & peppers)

puff pastry into a rectangle.

200g tinned butter beans

Carefully remove cling film and place pancake cylinder in

10g chopped mixed herbs

the centre, and wrap with puff pastry. Brush with beaten

2-3 thin pancakes for wrapping

egg. Roll out second pack of pastry and create a lattice

2 rolls frozen puff pastry,

pattern using a knife or lattice roller, place on top of

defrosted

the pastry roll using egg to secure. Brush Wellington with

1 egg, beaten

beaten egg and sprinkle with cumin seeds. Bake in a

cumin seeds

preheated oven at 180°C for 25 to 35 minutes or until the

FOR THE MUSHROOM JUS 100g mushrooms, sliced 1 onion, finely diced 400ml vegetable stock cornstarch salt and pepper, to season

pastry is brown and crisp.

FOR THE MUSHROOM JUS Sauté the mushrooms and onion in a pan. Add the vegetable stock and simmer gently to reduce by half.

Thicken with cornstarch and season with salt and pepper.

CHEF’S TIP: Aubergines and baby marrow can be roasted and rolled into puff pastry for a great alternative.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

BITTER SWEET ENDINGS Keeping things dainty and light is a priority for our chefs when it comes to the last course of any meal. Sorbets are always loved by guests as they are cooling and palette cleansing, especially at Sasaab where it’s hot even in the evenings.

We’re addicted to Soloman’s Banana, Passion Fruit and Coconut Sorbet! It’s also very easy for our chefs to adapt these frozen treats for dairy free guests, using alternative milks such as coconut and cashew. You’ll love The Retreat’s vibrantly purple Dragon Fruit and Green Tea Sorbet and irresistible no Churn Coffee and Fudge Ice Cream. We asked The Retreat chef, Joseph, how he comes up with some of the more unusual dishes served at Daisy’s café and how his cooking style has evolved: ‘My cooking style is teamwork! I love collaborating and sharing ideas as a team, it makes the guest experience even more memorable.’

An abundance of juicy tropical fruits in Kenya are also ideal ingredients for creating refreshing desserts. But you can adapt our recipes to use whatever local fruits you have in season where you live. Chef David at Giraffe Manor advises: ‘freezing fruits when they are in abundance and in season ensures you can access locally sourced ingredients throughout the year.’

We couldn’t agree more, a great tip for keeping packaged goods and food miles to a minimum.

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B A N A N A , PA S S I O N F R U I T & C O C O N U T SORBET MAKES 1 LITRE |ASSEMBLE 10 MINUTES | FREEZE 4- 6 HOURS

INGREDIENTS

METHOD

6 bananas (sliced & frozen)

Blend all the ingredients, except the chocolate, in a

1 400ml tin coconut cream 240ml passion fruit juice 1 passion fruit 100g dark chocolate for decoration

blender until smooth.

Decant into a freeze-proof lidded container and freeze.

To make the chocolate shard, break the dark chocolate into pieces and melt in short blasts in the microwave, or in a heatproof bowl over a pan of just simmering water, stirring frequently. Pour onto a tray lined with baking parchment or silicone. Allow to set before breaking into shards.

CHEF’S TIP: Freezing any fruit for quick sorbets is a great sugar-free dessert option. Fruits you can use for this recipe: blueberries, strawberries, peaches, pears, pineapple, watermelon or mango.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

C H O C O L AT E C A R D A M O M T E R R I N E W I T H VA N I L L A I C E C R E A M MAKES 6 | PREP 10 MINUTES | SET 4-5 HOURS

INGREDIENTS

METHOD

FOR THE TERRINE

FOR THE TERRINE

100g good quality dark chocolate

Line bottom and sides of small ramekins with plastic wrap,

80ml cream

letting wrap hang over sides of the moulds. Microwave

30g unsalted butter, at room

chocolate, cream, butter, cardamom and sugar in a

temperature pinch ground cardamom 2 tbsp granulated sugar 1 tsp gelatine dissolved in 100ml water

large bowl on medium heat for 3 minutes in total, stirring occasionally until smooth. Stir in soaked gelatine until smooth. Pour into prepared moulds. Cover with plastic wrap and refrigerate until firm, at least 4 hours. Remove from fridge 1 hour before needed, then serve with Coffee Syrup & Vanilla Bean Ice Cream.

FOR THE VANILLA BEAN ICE CREAM 1 tin sweetened condensed milk 1 litre cream 1 tbsp vanilla bean paste

FOR THE VANILLA BEAN ICE CREAM Beat cream in a bowl using an electric mixer until soft peaks form. Add condensed milk, vanilla bean paste and beat again until thick and well combined. Freeze overnight or until solid.

FOR THE COFFEE SYRUP 120ml very strong black coffee 200g dark brown sugar

FOR THE COFFEE SYRUP MAKES 100ML | PREP 15 MINS Reduce over a low heat until syrupy.

CHEF’S TIP: This is a great wheat and gluten free recipe. For a dairy free version, replace cream with coconut cream.

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C H O C O L AT E T U S K E R L A G E R C A K E MAKES 1 LARGE CAKE | PREP 15 MINUTES | BAKE 1 HOUR

INGREDIENTS

METHOD

FOR THE CAKE

Heat oven to 180°C. Grease a deep 23cm loose-bottomed

250ml Tusker beer, or similar lager

cake tin and line with baking paper. Place beer, butter,

175g salted butter, cubed plus extra for the tin 75g dark chocolate, roughly chopped 1 tbsp vanilla essence

chocolate and vanilla in a pan over a low heat, stir until combined and smooth. Remove from the heat and leave to cool for 5 minutes. When the mixture is cool, whisk in the eggs, add the soured cream or yoghurt, mix until smooth.

In a separate large bowl, mix the caster sugar, brown

3 large eggs, beaten

sugar, flour, bicarb and cocoa powder together. Slowly

100g soured cream or plain yoghurt

pour the wet ingredients into the dry, whisking continuously,

200g caster sugar

until you have a smooth batter. Pour the batter into the

75g soft dark brown sugar 300g plain flour, sifted

prepared cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin.

2 tsp bicarbonate of soda 40g cocoa powder

FOR THE ICING Put the cream, sugar and cocoa powder in a large bowl

FOR THE ICING

and whisk to soft peaks. Remove the cake from the tin,

300ml cream

dollop the icing on top. Garnish with chocolate shards.

50g soft dark brown sugar

FOR THE CHOCOLATE SHARDS

3 tbsp cocoa powder

Break the dark chocolate into pieces and melt in short

optional, dark chocolate for

blasts in the microwave, or in a heatproof bowl over a

decorative shards

pan of just simmering water, stirring frequently. Pour onto a tray lined with baking parchment or silicone. Allow to set before breaking into shards.

CHEF’S TIP: For a very dark cake, use Milk Stout beer. Use this recipe for cupcakes.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

COFFEE & FUDGE NO CHURN ICE CREAM SERVES 4 |ASSEMBLE 10 MINUTES | FREEZE 4- 6 HOURS

INGREDIENTS

1 tin condensed milk 600ml double cream

METHOD

Put condensed milk, cream and coffee powder in a bowl. Whisk until thick and stiff. Fold in the fudge pieces.

3 tbsp instant coffee powder 180g chopped fudge pieces

Place in a freezer proof container and freeze until firm.

CHEF’S TIP: Instead of fudge pieces, fold in chunks of chocolate brownie.

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DRAGON FRUIT & GREEN TEA SORBET SERVES 4 |PREP 10 MINUTES

INGREDIENTS

|FREEZE 5+ HOURS

METHOD

1 red dragon fruit, peeled,

Make a strong green tea syrup by first making the green

chopped and frozen

tea with 4 tea bags and 100ml boiling water in a small

4 green tea bags

saucepan. Once brewed, remove the tea bags and add

70g caster sugar

the caster sugar. Cook gently until the sugar dissolves and a syrup forms.

100ml water Allow to cool completely.

Put 60ml of the green tea syrup and the dragon fruit into a blender. Blend until smooth and slushy.

Place in a freezer proof container and freeze until firm.

CHEF’S TIP: Dragon fruit is a subtle flavour, similar to kiwi fruit. Make sure the fruit is ripe before using.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

GIRAFFE PRINT SWISS ROLL M A K E S 1 S W I S S R O L L | P R E PA R E 1 H O U R | B A K E 1 2 M I N U T E S

INGREDIENTS

METHOD

FOR THE VANILLA BATTER

FOR THE VANILLA BATTER Prepare a swiss roll tin, lined with greaseproof paper.

Separate the eggs. Whisk the egg white and 1 tbsp sugar then set aside. Whisk the egg yolk and 1tbsp sugar. Fold whipped egg white into egg yolk mixture. Carefully add oil then mix until smooth. Fold in flour and mix gently with a spatula until smooth. Place batter in a piping bag with a round nozzle and pipe giraffe spots pattern onto greaseproof paper. Place tray in freezer for 1 hour.

1 egg white + 1 tbsp caster sugar 1 egg yolk + 1 tbsp caster sugar 1 tbsp plain flour, sifted 1 tbsp vegetable oil FOR THE CHOCOLATE BATTER 2 egg whites + 2 tbsp caster sugar 2 egg yolks + 2 tbsp caster sugar 3 tbsp plain flour, sifted 1 tbsp cocoa powder, sifted 1 tbsp milk 1 tbsp vegetable oil FOR THE WHITE CHOCOLATE CREAM 250g white chocolate 250ml cream, whipped

FOR THE CHOCOLATE BATTER Pre heat oven to 175°C. Separate the eggs. Whisk egg whites and sugar, set aside. Whisk egg yolks and sugar.

Fold in the whipped egg whites. Add oil and milk, mix until smooth. Sift in sugar and cocoa powder. Fold flour into egg mixture with a spatula. Remove swiss roll tray from the freezer. Pour batter over frozen vanilla cake tin and gently smooth with a spatula.

Bake for 12 minutes or until golden and springy to the touch. Turn sponge out onto greaseproof paper that has been dusted with caster sugar. Roll up tightly while warm using a clean kitchen towel. Keep rolled up until cool before filling.

FOR THE WHITE CHOCOLATE CREAM. Melt chocolate in the microwave or over a double boiler.

Allow to cool. Whip cream until stiff peaks form. When the chocolate is cool, fold the cream into chocolate and use for filling the swiss roll.

CHEF’S TIP: Add black food colouring to the chocolate batter for a Zebra Swiss Roll and pipe zebra stripes onto the greaseproof paper.

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MANGO SEMI FREDDO SERVES 4 | PREP 10 MINUTES | SET 2 HOURS

INGREDIENTS

METHOD

1 ripe mango, cubed

Mix the mango with caster sugar and yoghurt in a blender

1 tsp caster sugar 100ml Greek yoghurt 100ml cream 4 ginger biscuits, crushed

until smooth.

Add the cream and blend for 2 more seconds.

Pour half the mixture into small espresso mugs, sprinkle over crushed ginger biscuits, then top with the rest of the mixture.

Leave to set in the fridge for at least 2 hours.

Serve topped with a small fruit skewer.

CHEF’S TIP: Instead of mango use papaya or banana for a different fruity version.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

MINI BERRY TRIFLE DESSERTS MAKES 8 | PREP 15 MINUTES | SET 1 HOUR

INGREDIENTS

METHOD

80g chocolate cake

Soak gelatine in water. Leave to bloom for 5 minutes or

120g chocolate biscuits

until the gelatine has been absorbed.

1 tbsp butter, melted

Whisk the mascarpone, cream, icing sugar and vanilla

120ml mascarpone or double cream

essence until light and fluffy. Add cooled gelatine and mix

120ml single cream 1 tbsp icing sugar, sifted 1 tsp vanilla essence 1 tsp gelatine 300g raspberries/mixed berries

until smooth.

Crush the biscuits and mix with melted butter. Place half the biscuits at the bottom of individual tart rings. Break the cake into pieces. Spoon in the cream mixture with alternating layers of berries, cream, cake, cream and crushed biscuits. Top with cream mixture to finish.

Set in the fridge for 1 hour.

Remove the tart rings and garnish with fresh berries and berry sauce.

CHEF’S TIP: Use soft meringue for plate garnish and use a blow torch until golden.

Sprinkle with edible flowers. Berry sauce - Gently simmer 500g chopped berries with 150g caster sugar until the sugar has dissolved, approximately 10 minutes, add extra sugar and lemon juice to taste, then puree in a blender and pass through a sieve. Serve hot or cold.

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PA S S I O N F R U I T PA N C A K E S MAKES 12

| PREP 10 MINUTES | COOK 7 MINUTES

INGREDIENTS

260g plain flour 2 tsp baking powder 2 tsp bicarbonate of soda 1 tsp salt

METHOD

Sift together flour, baking powder, bicarb, salt and sugar.

Mix in melted butter, eggs and milk then whisk to a smooth batter. Stir in fresh passion fruit pulp.

Melt extra butter in a non-stick frying pan. Place a large greased metal ring in the pan and add a large spoonful of

1 tbsp caster sugar 30g butter, melted + extra

batter.

When the pancake batter makes large bubbles on the top, remove the ring and carefully flip the pancake to cook the

2 eggs, beaten

other side.

228g milk or coconut milk

To serve: Stack 3 pancakes on top of each other. Drizzle

2 tbsp passion fruit pulp

with fresh passion fruit and maple syrup. Top with a big spoonful of mascarpone cheese.

Optional - fresh passion fruit, maple syrup and mascarpone cheese

CHEF’S TIP: Add fresh blueberries or mashed banana and dollops of caramel for an interesting variation.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

TROPICAL CHEESECAKE SERVES 6 | PREP 20 MINUTES| SETTING 3 HOURS

INGREDIENTS

METHOD

100g coconut biscuit, crushed

FOR THE CRUST Mix together the biscuit crumbs and melted butter then press into a tin or into mini cheesecake moulds.

60g unsalted butter, melted 300ml whipping cream 340g full-fat cream cheese, softened to room temperature 50g caster sugar 30g Greek yoghurt 1 tsp lemon juice 60g mashed papaya 1 ½ tbsp gelatine, dissolved in cold water optional - papaya, mango & passion fruit for decorating

FOR THE FILLING Using a mixer, whip the cream into stiff peaks on mediumhigh speed, for about 4-5 minutes. Set aside.

In a large bowl, beat the cream cheese and sugar together on medium speed until smooth and creamy.

Add yoghurt, papaya and lemon juice. Beat for 2-3 more minutes on medium-high speed until smooth and combined. Melt soaked gelatine in a small pan. When dissolved and cooled, add two tablespoons of cream cheese and sugar mixture. Stir with a whisk until smooth.

Gently fold this mixture plus the whipped cream into the large bowl of cream cheese mix and combine until smooth.

Pour onto the biscuit base and leave to set in the fridge for at least 3 hours.

TO SERVE Puree pieces of papaya until smooth. Use the puree to spoon onto the set cheesecake before serving. Dice extra papaya and mango into small cubes and place on top of cheesecake. Add fresh passion fruit to finish.

CHEF’S TIP: For a Pina Colada cheesecake, substitute papaya with crushed pineapple and substitute the yoghurt with coconut cream. Top with toasted fresh coconut and pineapple coulis.

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M E A S U R E M E N T S M AT T E R That’s why we’ve created this handy conversion chart. Measuring our impact on wildlife, people and climate positive initiatives matters to us, which is why we are committed to tracking our progress year on year. Sustainable local sourcing, waste reduction and recycling are a core focus in these initiatives. You can check out all our achievements at thesafaricollection/footprint.com

DRY WEIGHTS g

OVEN TEMP

Oz

°C

°F

260

500

10

240

475

9

230

450

8

/4 lb

220

425

7

/2 lb

200

400

6

/ lb

190

375

5

1lb

180

350

4

170

325

3

150

300

2

140

275

1

120

250

½

110

225

¼

lb

C

15 g

1 2

/ Oz

1 16

30 g

1 Oz

1 8

60 g

2 Oz

1 4

110 g

4 Oz

1 2

225 g

/ C

1 tbsp

-

/ C

2 tbsp

-

/ C

4 tbsp

-

/ C

8 tbsp

1

8 Oz

1C

16 tbsp

1

340 g

12 Oz

1 2

1 / C

24 tbsp

3 4

450 g

16 Oz

2C

32 tbsp

LIQUIDS Metric

Imperia l

15 ml

½ fl oz

1 16

30 ml

1 fl oz

1

60 ml

2 fl oz

1 4

80 ml

2 / fl oz

1 3

120 ml

4 fl oz

1 2

160 ml

5 1/2 fl oz

2 3

180 ml

6 fl oz

3 4

240 ml

8 fl oz

3 4

C

/ C

1 tbsp

/8 C

2 tbsp

/ C

4 tbsp

/ C

5 tbsp

/ C

8 tbsp

/ C

11 tbsp

/ C

12 tbsp

1C

16 tbsp

Gas Mark

Fan-forced ovens, reduce by

65 °F | 20°C

COOK: RECIPES FROM OUR LODGES

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THANK

COOK: RECIPES FROM OUR LODGES

The Safari Collection, through our Footprint

classrooms, providing school equipment and

foundation, works to ensure all aspects of

not forgetting our Conservation Scholars

our business treads lightly on the planet.

Programme; this is a four-year high school

Our sustainability initiatives, alongside our

sponsorship initiative that currently has 32

community and conservation work, aim to

brilliant students enrolled in secondary school.

make a positive impact on the people and wildlife around us.

On a larger scale, as members of The Long Run, we’re aiming for the highest standards

Our edible ethos plays an important part

of sustainability in the tourism industry. At

in this. It recognises the significance of not

Sasaab Lodge, we have now achieved

only the farm to fork experience, but also of

Global Ecosphere Retreat® (GER®) status, a

promoting local economies, minimising food

recognition of excellence in sustainable

waste, recycling, avoiding single-use plastic

practices. It means that Sasaab demonstrates

and sustainable sourcing. Our safari cuisine

a holistic balance of the 4Cs: community,

is carefully designed to incorporate aspects

conservation, culture and commerce, and

of local indigenous food and ingredients

consequently has significant positive impacts

readily available or from our very own kitchen

on biodiversity and the well-being of people.

gardens. The result is delicious and nutritious

Sala’s Camp is an aspiring Fellow Member

dishes which have a low carbon footprint.

of The Long Run and we aim to have all our

We believe that nutrition is also of vital significance to young learners’ development,

properties become members as soon as possible.

which is why we run our Feeding Young

By purchasing this recipe collection, you have

Minds programme. In 2021, we provided

helped support many impactful initiatives

over 300,000 lunches to 14 schools near

through our Footprint foundation, and for that

Solio Lodge and Sasaab. But our work

we thank you very much. Or, as we say here

in schools goes beyond the provision of

in Swahili, asante sana.

meals. Our support includes the building of

To find out more or get involved visit thesafaricollection.com/footprint

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A unique way to experience The Safari Collection through taste

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