COOK Volume 1 Issue 1

NIBBLE, PICK, SLURP, GRAZE. MANES & BITTER SWEET ENDINGS

30+ RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

CONTENTS OUR APPROACH TO FOOD 1 WA K E U P 3

VEGAN BANANA MUFFINS

5

DAISY’S HEALTHY RAINBOW SMOOTHIES

7 NIBBLE AND PICK 9

BACON FRITTERS WITH BALSAMIC ONIONS

11

CINNAMON CASHEW NUTS

13

B E E T R O O T A N D G O AT ’ S C H E E S E C R O Q U E T T E S

15

PILI PILI HOHO

17

SOFT SHELL BAGELS

19

UGALI ARANCINI

21

Z U C C H I N I PAT E

23 SLURP 25

BEAN SOUP WITH OLIVE OIL

27

CARROT SOUP

29

PEA AND MINT SOUP WITH BACON TWIST

31

T O M AT O G A S PA C H O

33 GRAZE 35

APPLE, CELERY AND GRAPE SALAD

37

ROAST BEETROOT AND ONION SALAD

39

THAI CUCUMBER SALAD

COOK: RECIPES FROM OUR LODGES

41 MANES 43

CHICKEN BALLOTINE

45

COCONUT AND LIME KINGFISH

47

C R I S P Y P O R K B E L LY

49

LASAGNA

51

RISOTTO WITH PROSCIUTTO AND VEG CRISPS

53

S WA H I L I H E R B C R U S T E D R E D S N A P P E R

55

Z A ATA R C H I C K E N

57 BITTER SWEET ENDINGS 59

CHAI AND GINGER ICE CREAM

61

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

63

GIRAFFE MANOR SCONES

65

LEMON CHEESECAKE

67

K E N YA N M A N D A Z I

69

TROPICAL CHEESECAKE

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T R O P I C A L TA R T

73 MEASUREMENTS 75 OUR FOOTPRINT Special thanks to photographer extraordinaire Brian Siambi and to chef Karen Du Plessis, who’s creativity in creating recipes and flair for food styling has been embraced by all our lodges.

COOK: RECIPES FROM OUR LODGES

OUR APPROACH TO FOOD Come with us on an edible expedition through our camps and lodges. Whether you’re remembering past visits or dreaming of the future, our recipes will transport you to joyous times spent among the wildlife of Africa. Our accomplished chefs have spent years creating, refining and serving these dishes to our guests. Each is a memory of Africa, with a twist of inspiration from around the world.

Every dish is imbued with the touch of Kenya.

Like everything on our menus, each recipe starts from our core philosophy to tread lightly on our planet. We always strive to serve our guests the freshest, locally produced, sustainable food from the farm to the fork. All our dishes have been created with love by our chefs to reveal what makes each of our lodges and camps so special.

Giraffe Manor, as befits the Edwardian glamour of this gorgeous country house, combines its olde world charm with the contemporary flair of a luxury boutique hotel.

Solio Lodge’s cuisine lets the best of our local produce speak for itself. Simple and nutritious, many dishes spotlight a single element picked from our shamba or kitchen garden. Everything grows here in the rich earth, warmed by the rays of equatorial sunshine, inspiring our chefs to fuse the flavours of the Far East and Mediterranean inventively into traditional local recipes.

Salas Camp’s food focuses on vibrant sharing platters, delicious tapas dishes and healthy salads

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

adorned with colourful edible flowers. Our flavours fuse fresh seasonal ingredients with the traditional influences of Kenya. At Sala’s Camp that means sharing the local Maasai celebration of cooking and all its rituals. We hope their passion is shared in our dishes.

Sasaab’s menu is inspired by the local Samburu people who live in this area of northern Kenya.

In the face of much adversity, they have retained their traditional customs and seminomadic way of life. We reflect the Sasaab origins and philosophy through dishes infused with the opulent and vibrant tastes of Morocco and North Africa.

Across the camps and lodges, everything prepared in our kitchens is based on the produce often taken straight from our thriving kitchen gardens. It follows our ethos of treading lightly, leaving the barest of footprints by focusing on sustainably-sourced, locally-grown ingredients. We are committed to making a positive difference to conservation and communities in Kenya.

We hope you’ll enjoy the same pleasure bringing The Safari Collection from your kitchen to your table that we’ve had creating this publication and sharing our recipes.

To discover more of our safaris to savour visit thesafaricollection.com or journey deeper into our culinary journeys at giraffemanorshop.com

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

WA K E U P Before the first rays of sunshine begin to pierce the Kenya sky, the sounds of life begin. A rising gentle crescendo of twitters, chirps, squawks, singsong, melody, whistles and excited chatter welcomes the new day. It’s a truly magical time as the early light reveals the gentle mists cleared from the savannah by the warmth spreading from the sun marking the transition from the cool of the night to the heat of the day.

It’s a time to awaken all your senses as well as your eyes and your ears. The smell of fresh coffee, newly-picked fruit and baking straight from the oven greets guests at all of our camps and lodges. For many it’s an early start, before heading off on a game drive to discover all that wild Africa has to offer.

That is unless Africa’s wildlife comes to discover you. At Giraffe Manor there’s a good chance you’ll be joined at the start of the day by a few of the world’s tallest land animals dipping their heads through the tall windows. Believe us, those openings really have to be high up to accommodate these gentle giants. They can grow as tall as five or six metres.

Don’t be scared, they may be big, but they’re not after your breakfast. Their passion is for the tasty grass pellets we provide especially for them. Don’t be too disappointed we haven’t included the giraffe’s recipe here. We imagine our twolegged guests will be less than enthusiastic than the giraffes at the thought of starting their day with a crunchy bowl of dry grass. You’re more likely to be tempted by our recipe for Vegan Banana Muffins. And don’t miss the flavoursome tip from our chef at Sasaab.

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VEGAN BANANA MUFFINS MAKES 12 | PREP 15 MINUTES| BAKE 20 MINUTES

INGREDIENTS

METHOD

110g plain flour

In a bowl, sieve the dry ingredients together.

40g caster sugar

In a separate bowl, mix the bananas, oil and coconut milk

25g dark brown sugar ½ tsp ground cinnamon ½ tsp baking powder

together.

Combine the wet ingredients with the dry ingredients. Mix well.

Spoon the mixture into muffin tins lined with muffin paper

½ tsp baking soda

cups.

pinch salt

Bake at 180°C for 20 minutes.

120g mashed ripe banana or

Garnish muffins with sliced bananas or nuts.

apple puree 125ml oil 250ml coconut milk

CHEF’S TIP: Replace banana with mango or papaya puree for a fruitier version.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

DAISY’S HEALTHY RAINBOW SMOOTHIES SERVES 1 | PREP 5 MINUTES

INGREDIENTS FOR ORANGE SMOOTHIE

FOR YELLOW SMOOTHIE

FOR RED SMOOTHIE

60g carrot, grated

60g mango

100g strawberry

60g pineapple, chunks

1 whole banana

35g beetroot

60g gooseberries (if in season)

60g pineapple

4 dates pitted

60g papaya

2 tbsp passion fruit pulp

½ banana

½ tsp turmeric

80ml coco milk or coco water

60ml almond or other nut milk

60ml carrot or orange juice FOR GREEN SMOOTHIE FOR PURPLE SMOOTHIE

10g spinach, chopped

1 small raw beetroot

½ apple

80g blueberries

1 whole banana

80g apple chunks

1 tbsp pumpkin seeds

1 tsp grated ginger

1 tsp cinnamon

1 tsp chia seeds

100ml apple or grape juice

125ml coco milk or coco water

M E T H O D : For all smoothies, blend all ingredients together and serve immediately.

CHEF’S TIP: Prepare individual portions without the liquid and freeze in ziplock bags. When needed, pop all ingredients into a blender and add the liquid.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

NIBBLE AND PICK The savannah creates some unlikely alliances. It seems strange to see tank-like rhinos unperturbed by the tiny oxpecker birds nibbling and picking at the feast of tasty insects on their hides. Scientists say, however, this relationship’s not just for the birds. The oxpeckers compensate for the rhino’s lousy sense of vision. The noisy sharpsighted birds earn their keep as the rhino’s anti-poacher alarm system.

We’re not suggesting our recipes are for nibbling off your friends.

Although, go ahead if you want to. These are sociable dishes designed for sharing and passing round to enjoy with a drink.

Sala’s Cinnamon Cashew nuts offer a whole new dimension to a familiar snack. They’re simple to make and meant for sharing, but our friends keep hanging on to the bowl, especially if we follow the chef’s suggestion and add a touch of chili.

More substantial are Firecracker Chicken Bao Buns from The Retreat’s kitchen. The moreish combination of hot spicy chicken and sticky sweet bun will leave you wanting just one more.

Pili Pili Hoho is not a dish, but Kenya’s way of adding a spicy kick to any dish. Solio Lodge’s recipe mixes spices, sherry, gin, vodka and chilis, the hotter the better. Leave it a month then carefully add a drop or two to whatever you’re cooking. Instant Kenya!

Although best-known as an Eastern European delicacy, Soft Shell Bagels were first mentioned closer to Kenya in a 13th century Arabic cookbook. Our Sasaab chef serves them with hot mustard butter. Or perhaps you could try them with Giraffe Manor’s tasty Zucchini Pate.

Meanwhile, for an African twist on an Italian staple, there’s The Retreat’s Ugali Arancini. This version swaps maize flour, the “ugali”, for rice as the outer layer of these little deep-fried balls filled with spinach and cheese.

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BACON FRITTERS WITH BALSAMIC ONIONS SERVES 4 | PREP 25 MINUTES| COOK 15 MINUTES

INGREDIENTS

METHOD

FOR THE FRITTERS

To make the balsamic onions, heat the oil in a saucepan

140g self-raising flour

over medium-low heat. Add the onions, vinegar, stock,

½ tsp baking powder

sugar and thyme then cook, covered, stirring occasionally,

3 eggs

for 30 minutes or until the onions are soft and golden.

180ml milk 85g butter, melted 8 rashers smoked bacon 115g grated cheddar cheese Sea salt and cracked black pepper Oil for frying 100g baby spinach leaves

Make the bacon fritters while the onions are cooking.

Place the flour and baking powder in a bowl. In another bowl whisk together the eggs, milk and melted butter. Pour into the flour, stirring until smooth. Remove the rind and fat from the bacon, slice and add to the mixture, along with the cheese, salt, and pepper.

Heat a little oil in a frying pan over medium/low heat. Add

FOR THE ONIONS

3-4 tbsps of the fritter mixture and cook for 3 minutes on

1 tbsp olive oil

each side or until puffed up and golden. To serve, place

4 brown or red onions cut into wedges

the bacon fritters on serving plates and top with the

80ml balsamic vinegar

spinach leaves and balsamic onions.

180ml chicken stock 2 tbsp brown sugar 2 tbsp fresh thyme

CHEF’S TIP: Bacon can be substituted with sun-dried tomatoes, spring onions, chives or basil.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CINNAMON CASHEW NUTS MAKES 500G | PREP 15 MINUTES | BAKE 30 MINUTES

INGREDIENTS

1 egg white 2 tsp vanilla extract 500g cashew nuts

METHOD

In a large bowl, beat the egg whites until frothy and firm then beat in the vanilla extract. Add the cashew nuts, stir gently to coat.

In a separate bowl, combine the sugar, salt and cinnamon

100g light brown sugar

and add to the nut mixture, stirring gently.

¾ tsp salt

Spread evenly on a baking pan.

½ tbsp ground cinnamon

Bake at 170°C for 25-30 minutes or until nuts are crisp, stirring once.

Once cool, store in an airtight container.

CHEF’S TIP: Make a spicy savoury version by replacing cinnamon with a mix of chilli powder and paprika.

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B E E T R O O T A N D G O AT ’ S C H E E S E C R O Q U E T T E S MAKES 12 |PREP 30 MINUTES| FRY 5 MINUTES | FREEZE 3+ HOURS

INGREDIENTS

METHOD

FOR THE CROQUETTES

Peel then grate beetroot very finely. Measure out 6 tbsp of

300g goat or smooth cottage cheese

grated beetroot and set aside. Using a fork, mash up the

1 medium beetroot, boiled, chilled

goat’s cheese in a mixing bowl. Add grated beetroot and

2 eggs, beaten

mix until well incorporated. Measure 12 equal portions of

240g bread crumbs

the mixture, roll into cylinders and place onto a large plate.

500ml oil, for frying

Freeze to firm up. Place beaten egg and breadcrumbs in

FOR THE BEETROOT HUMMUS

separate bowls. Remove croquettes from the freezer and

1 clove garlic

dip into the egg before rolling in the breadcrumbs. Repeat

250g cooked chickpeas

with the remaining croquettes, then repeat the egg and

½ tsp salt

crumb procedure to produce a double coat. This gives it a

4 tbsp lemon juice

better and thicker crust and prevents it from seeping when

1 tsp cumin powder

frying. Place croquettes in the freezer until just before

1 tbsp tahini

frying. Heat the oil to 180°C. Fry the croquettes from frozen

100ml extra virgin olive oil

in the pre-heated oil until golden brown.

1 cooked beetroot

FOR THE HUMMUS: Cube the beetroot, then blend all

INGREDIENTS FOR SALAD

ingredients until smooth. Add up to 4 tbsp hot water if the

2 handfuls of rocket leaves

hummus is too thick.

4-6 baby beetroots, cooked 100g feta cheese

TO SERVE: Smear beetroot hummus on a plate, cut baby

2 tbsp black olives finely chopped

beets into wedges and place on a plate witth the rocket.

Sprinkle crumbled feta and olives and top with warm croquette.

CHEF’S TIP: To make beetroot oil, blend beetroot in a blender with 60ml olive oil.

Strain well through a fine sieve and use for dressing salads.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

PILI PILI HOHO MAKES 1 BOTTLE | PREP 15 MINUTES | REST 1 MONTH

INGREDIENTS

METHOD

Depending on size of bottle, use

Stuff the chillies, herbs and peppercorns into a sterilised

the hottest fresh or sun-dried tiny

glass bottle until it is full.

red and green chillies, enough to fill the bottle 1tsp green peppercorns

Next, fill the bottle up with the alcohol. 1/3 of each spirit.

Cork the bottle and hide it in a dark place for at least one month or as long as you wish (the longer the better for the

2 sprigs fresh thyme

flavour).

2 sprigs fresh rosemary

When ready to use, pour contents out and carefully blend,

1

/3 bottle dry sherry

1

/3 bottle gin

1

/3 bottle vodka

before putting in a sterilised jam jar.

A few drops of Pili Pili Ho Ho will turn any simple soup, tinned stew or fast food, into a royal meal. It is the ultimate standby for the busy cook.

CHEF’S TIP: This is a great culinary standby found in many a Kenyan home.

Best prepared at least one month ahead of use.

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SOFT SHELL BAGELS MAKES 16 | PREP 40 MINUTES | BAKE 15 MINUTES

INGREDIENTS

350ml warm water 1 packet active dry or instant yeast (2 ¼ tsp)

METHOD

Whisk the yeast into warm water. Allow to rest for 1 minute.

Add salt, brown sugar, and melted, slightly cool butter.

Add flour, in 4 stages. Mix until dough is thick and ready to knead. Turn the dough out onto a floured surface. Knead

1 tsp salt

for 3 minutes and shape into a ball. Cover with plastic

1 tbsp brown sugar

wrap and allow to rest for 15 minutes. Mix 2 litres of water

15g unsalted butter 550g all-purpose flour, plus more

plus the bicarbonate of soda in a deep saucepan.

Preheat oven to 200°C. Line 2 baking trays with wax paper.

for work surface

With a sharp knife, cut dough into 16 equal pieces then

Coarse sea salt

either shape into a traditional doughnut shape with a hole in the middle or experiment with different shapes. Place

BAKING SODA BATH 35g bicarbonate of soda 2 litres water

onto a lined baking tray and allow to double in size.

Drop shaped bagels into boiling water & bicarb mixture for 1 minute. Lift out the water and allow excess water to drip off. Place cooked bagel onto baking tray. Sprinkle with coarse sea salt and sesame seeds. Repeat with remaining bagels. Bake for 12-15 minutes or until golden brown

CHEF’S TIP: Serve these warm with hot mustard butter – mix 60g butter, melted with 1 tbsp mustard and 1 tbsp raw honey. Mix until smooth.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

UGALI ARANCINI MAKES 20 | PREP 30 MINUTES + COOLING TIME | FRY 7 MINUTES

INGREDIENTS

140g Ugali or maize flour 450ml water

METHOD

Bring water and salt to a boil. Stir in the maize flour using a whisk. Turn heat down to the lowest setting. Cover the saucepan and cook for 20 minutes with the lid on.

1 tsp salt 225g cooked spinach 2 tbsp parmesan cheese

Allow to cool.

Meanwhile, cook the spinach and mix with the cheeses and season.

3 tbsp finely grated cheddar Spoon cooled Ugali into balls and roll into a flat circle in

cheese salt and pepper to taste beaten egg to coat

the palm of your hand.

Fill with spinach mixture and form into a ball, so that the filling is secure inside.

breadcrumbs extra plain flour oil for frying

Crumb Ugali balls in flour, then beaten egg, then breadcrumbs.

Deep fry until golden brown. Serve hot.

CHEF’S TIP: Serve with Katchumbari – a Kenyan tomato, red onion and chilli salsa. A good Peri Peri dipping sauce goes very well with Ugali Arancini.

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Z U C C H I N I PAT E SERVES 8 | PREP 10 MINUTES | ROAST 20 MINUTES

INGREDIENTS

METHOD

6 zucchini trimmed and halved

Preheat oven to 180°C.

lengthways 6 cloves garlic 2 tbsp olive oil ½ tsp red pepper flakes

Cut zucchini and garlic into chunks and toss with oil.

Sprinkle with red pepper flakes and black pepper.

Roast zucchini and garlic for 20 minutes.

Place roasted zucchini and garlic into the bowl of a food

pinch black pepper

processor; add any remaining oil from the roasting pan.

4 tbsp lemon juice

Add lemon juice and salt. Pulse to blend until the mixture is

pinch of salt 2 extra tbsp olive oil for serving

smooth.

Spoon into a bowl and serve with a drizzle of olive oil and chopped basil on top.

CHEF’S TIP: Serve paté with crunchy piccalilli, pita bread and sweet potato croquettes.

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COOK: RECIPES FROM OUR LODGES

SLURP Did you know soup offers one of the healthiest ways to eat? A number of studies have found its consumption is related to a lower risk of being overweight or obese. Of course, not all soups are created equal, try hard enough and you can always find a way to pile on the calories.

But, you’ll find all our recipes simple to make, nutritious and bursting with flavour.

Many are a meal in themselves, such as the vibrant Bean Soup with Olive Oil from Italy by way of our kitchens at Solio Lodge. Follow the chef’s tip to add as much of a touch of spice as you’d like. Our Carrot Soup, meanwhile, offers more options than a new Range Rover, including a tip for adding a hint of ginger heat.

On a warm day, however, soup probably doesn’t top your list of culinary desires. But what if it could cool you down? The Pea and Mint Soup with Bacon Twist can be served chilled or hot. Incidentally, an added advantage of soup consumed under the sun is it provides an excellent supplementary source of hydration, however it’s served.

Always consumed ice-cold, meanwhile, is Southern Spain’s favourite, Tomato Gaspacho. Our version is prepared in a somewhat different way to the Iberian style, as you’ll see. And, if you want to “chef it up”, the recipe includes a simple technique to create a fancylooking parmesan crisp. It’s a method you can use to add a touch of class to many dishes.

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BEAN SOUP WITH OLIVE OIL SERVES 6 | PREP 15 MINUTES | COOK 1 HOUR

INGREDIENTS

3 tbsp extra virgin olive oil 2 onions, chopped 2 cloves of garlic, crushed 2 tins borlotti beans 2 tbsp chopped flat leaf parsley 1 stick celery, finely chopped 1 tin Italian peeled tomatoes

METHOD

Heat oil in a large saucepan, gently cook onion, garlic, finely chopped bacon and lemon rind.

Add 1 tin of beans, celery, tomato, rosemary and stock then simmer, covered, for 1 hour.

Discard rosemary then liquidise the other tin of beans with some of the soup and add to thicken. Stir in parsley and allow it to stand for 5 minutes.

Serve with olive oil and parmesan.

1 sprig fresh rosemary 1L vegetable stock Salt and pepper Zest of 1 lemon 4 rashers bacon - optional

CHEF’S TIP: Prepare a fresh bean salsa with chilli and extra virgin olive oil for a fresh topping. Melt and shape a Parmesan cracker for garnish..

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

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

INGREDIENTS

METHOD

100g unsalted butter or half olive

Heat the butter gently in a heavy-bottomed saucepan

oil and butter

and add the onion, stirring until it is softened and golden.

1 onion, finely chopped

Dice or slice the diced carrot then add to the pan and stir

450g organic carrots

for a few minutes until it just begins to soften.

1.2 litres veg or chicken stock 20g parsley, finely chopped

Pour over the stock, add the parsley, season and 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 coriander leaves, chopped crème fraîche - optional seeded breadstick - optional

Next, liquidise and return to the pan, adjusting the seasoning before you reheat it. As it gets to boiling point add the orange juice, if you are using, and remove it from the heat.

Ladle into bowls, sprinkle over coriander and add a dollop of crème fraiche if using. Serve with a seeded breadstick.

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

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PEA AND MINT SOUP WITH BACON TWIST SERVES 4| PREP 15 MINUTES | COOK 10 MINUTES

INGREDIENTS

METHOD

2 small onions, diced

Cook the peas and set aside.

1 clove garlic

Gently fry the onions with garlic and chopped celery. Add

1 stick celery 1 litre vegetable stock 6 large rocket leaves 10 fresh mint leaves 150g peas

the vegetable stock and let it cool down completely.

Transfer the soup to a blender, blend with the cooked peas, mint and rocket.

Serve cold or warm with bacon twists.

To make bacon twists: Roll out puff pastry and cut into 2 cm strips. Place streaky bacon along the length of the pastry. Twist and place onto a baking sheet. Bake until the bacon is crisp and the pastry is cooked through.

CHEF’S TIP: Add a chunky Pea Salsa to the soup for a heartier version.

Mix together: 4 tbsp cooked peas slightly crushed, a squeeze of lime juice, 1 small red chilli finely sliced, 1 tsp of sweetcorn, 2 sprigs of fresh coriander plus salt and pepper to taste.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

T O M AT O G A S PA C H O SERVES 6 | PREP 20 MINUTES + CHILING | BLEND 5 MINUTES

INGREDIENTS

METHOD

1 tin whole tomatoes

Place the soup ingredients in a blender and pulse until

500ml tomato juice

smooth. Be careful not to blend if too hot. Set aside

½ tsp red Tabasco

Finely chop the the fresh vegetables that are used for

1 litre water

the garnish, then add to the tomato soup and chill in the

125ml boiling water

fridge until ready to serve - at least 3 hours.

1 stock cube Pinch of salt Pinch of pepper

FOR THE GARNISH ½ small red onion, 100g cucumber, chopped 2 tbsp fresh coriander 1 fresh tomato

CHEF’S TIP: For each serving, place 1 tbsp grated parmesan cheese in a preheated non-stick frying pan. Allow to melt and then carefully turn over and brown on the other side. While still warm, roll over a wooden spoon handle to form a Parmesan crisp for garnish. Serve with melba toast and red chilli infused cream cheese.

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COOK: RECIPES FROM OUR LODGES

GRAZE Predators may be the movie-star celebrities of the safari world. But, it’s the grazers who come together to create the most spectacular wildlife show on earth, the Great Migration. Visitors to our camps and lodges are able to watch the incredible sight of around 1.5 million wildebeest and 200,000 zebra thundering across the landscape with a supporting cast into the of tens of thousands. It’s a spectacle once seen, never forgotten. What drives these creatures to undertake this perilous journey from Tanzania’s Serengeti to Kenya’s Masai Mara? The answer is the rains, followed by the lush growth of pasture for grazing.

Fortunately, you don’t have to risk attacks by lions and crocodiles.

Our shared grazing just requires a trip to the kitchen. We start here with a deceptively simple Apple, Celery and Grape Salad from Sala’s Camp. Edible flowers add an optional touch of glamour or bacon for a meaty crunch.

Mixing sweet and sharp flavours in perfect harmony is the Roast Beetroot and Onion Salad created by our chef at Solio Lodge.

There’s a tang of citrus from orange zest and juice with a touch of lemon and a dollop of soured cream. The sharpness provides a sort of yang to the yin of the sugary earthiness provided by the onion and beetroot at the heart of the dish. The end result is both refreshing and filling.

There’s more flavour contrast in the Thai Cucumber Salad from Solio Lodge. Focused on onions and cucumber, with optional bell peppers and chili, the secret is in the cider vinegar marinade. After a few hours in the fridge the crispy salad develops a delicate pickle-like flavour. It’s a technique that can be readily applied to other ingredients. Just check out the chef’s tips.

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APPLE, CELERY AND GRAPE SALAD SERVES 6 | PREP 15 MINUTES | COOK 10 MINUTES

INGREDIENTS

METHOD

25g cashew nuts

Spread the nuts on a baking sheet and roast in the oven

5 red or green apples

for 8 to 10 minutes. Allow to cool and break into small

2 sticks celery, sliced

pieces.

150g grapes, halved

Meanwhile make the dressing by whisking the yoghurt,

mixed lettuce

mayonnaise, parsley, honey, and lemon juice together in a

edible flowers - optional

large bowl and season.

Core and dice the apples, and add to the bowl along with

FOR THE DRESSING

the celery and grapes, sprinkle with lemon juice, then toss with the dressing.

1 heaped tbsp natural yoghurt 1 tbsp mayonnaise 2 tsp chopped parsley

Arrange the lettuce leaves on a plate topped with the apple salad. Finish with chopped herbs and edible flowers.

1 tsp honey 3 tbsp lemon juice freshly ground black pepper salt to taste

CHEF’S TIP: Top salad with crispy bacon, crunchy croutons or roast sunflower and pumpkin seeds.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

ROAST BEETROOT AND ONION SALAD SERVES 4-6 | PREP 5 MINUTES | BAKE 1 HOUR 15

INGREDIENTS

4 medium beetroots 3 red onions

METHOD

Preheat the oven to 180°C. Then trim the leafy tops from the beetroot, leaving a 4cm stalk, and wash thoroughly.

Do not peel or cut. Cut each onion into 6 large wedges,

80ml olive oil

leaving the bases intact as much as possible so they hold

20g butter

together. Put the oil in a large baking dish and add the

1 tsp ground cumin

beetroot and onion wedges. Gently stir and bake for 1 hour 15 minutes.

1 tsp soft brown sugar 2 tbsp orange juice

Meanwhile, blend dressing ingredients together. Remove the beetroot and onion onto separate plates and set aside

2 tbsp orange zest

to cool slightly. Peel and discard the beetroot skins. Trim

chopped chives, to garnish

the tops and tails to neaten and cut into large wedges.

FOR THE DRESSING

Heat the butter in a frying pan, add cumin and brown sugar, and cook for 1 minute. Add the orange juice and

150ml sour cream

simmer for 5 minutes, or until the juice has reduced slightly.

2 tbsp chopped chives

Add the baked beetroot and orange zest. Stir gently over

1 tbsp chopped thyme 1 tsp lemon juice

low heat for 2 minutes.

Arrange the onion and beetroot on a plate with the dressing on the side.

CHEF’S TIP: Add toasted cumin seeds to the vegetables when roasting for extra flavour. Finish the salad with fresh orange peel, thinly sliced.

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THAI CUCUMBER SALAD S E R V E S 4 – 6 | P R E P 1 0 M I N U T E S | M A R I N AT E 4 H O U R S

INGREDIENTS

METHOD

2 medium-sized cucumbers

Peel and seed the cucumbers. Cut into quarters

30g very finely sliced red onions ½ tsp salt

lengthwise, then into thin slices. Finely chop the bell pepper.

Combine everything except the serrano chilli and

2 tsp sugar

coriander in a medium-sized bowl. Mix gently. Cover tightly and let marinate in the fridge for at least 4 hours.

60ml cider vinegar Serve cold. Top with thin strips of deseeded red serrano 15g freshly chopped coriander

chilli and sprigs of fresh coriander shortly before serving.

OPTIONAL 30g red or green bell pepper 1 small red serrano chilli red pepper, to taste

CHEF’S TIP: Use zucchini and carrot ribbons to replace cucumber. Add a tbsp of light soy sauce and 1 teaspoon of freshly grated ginger for an Asian twist.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

MANES Now for the pride of our kitchens, a taste of roar food, the lion’s share of the meal. Okay. Enough. We’ll paws the big cat puns. As it is we already seem to have bored the young chap in the picture.

How do we know he’s young? His short blondish locks give it away. As lions get older their manes get darker and longer.

They’re the original rock stars. These cool cats will also eat up to a quarter of their own body mass for a meal which, considering a full-grown male can weigh up to 270-kilos, is quite a “lion’s share”. But, who knows, maybe you’ll want to compete when you see these recipes.

First up, from Giraffe Manor, we bring our chef’s favourite Chicken Ballotine, a spicy stuffed chicken dish which leaves plenty of room for your own twists. Then, the manor chef goes Italian for a tasty Red Risotto with Prosciutto and Vegetable Crisps. And it’s back to Africa with a recipe for the sharp and creamy typically tropical taste of Coconut and Lime Kingfish.

Offering a touch of savannah warmth even in the cool of the evening is Sala’s Camp’s Crispy Pork Belly, which we serve with Butternut Puree. You’ll find there’s a distinctly Asian twist to this dish, not to mention a great tip from the kitchen for getting the best crackle from your pork.

Sasaab’s chef, meanwhile, shows the steps to your own quick Za’atar seasoning. Make it as spicy as you like, then quickly bake or fry your own Zaatar Chicken. The aroma of lemony sumac will soon have you back on safari.

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CHICKEN BALLOTINE SERVES 4 |PREP 15 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

2 large chicken breasts

Pre heat oven to 180°C.

100g chicken mince

Prepare foil with shiny side facing upward. Brush with oil

2 tsp curry powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika

and season well using regular chicken spice.

Mix together spices and set aside. Flatten chicken breast using a mallet and place on foil.

Sauté onions and garlic, add spices and fry until fragrant.

Add minced chicken and tomato puree and cook for 5 minutes.

1 tsp tomato puree Spoon filling onto flattened chicken breasts and roll up 1 small onion, chopped

using foil. Secure and leave in the fridge till ready to roast.

1 tbsp parsley, chopped

Roast for 15 to 20 minutes.

1 clove garlic, crushed

CHEF’S TIP: Vary fillings by adding vegetables such as sweet peppers, kale, spinach and something cheesy.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

COCONUT AND LIME KINGFISH SERVES 6 | PREP 15 MINUTES | COOK 10 MINUTES

INGREDIENTS

6 kingfish fillets 2 tbsp olive oil 2 garlic cloves, crushed

METHOD

Season kingfish fillets and fry on medium heat in a pan until cooked through, approximately 5 minutes. Set aside.

Heat the olive oil in a saucepan over medium heat, add the garlic, ginger, chilli and onion. Sauté for a few minutes

2 tsp ginger, grated

until the onions start to caramelize.

1 long red chilli, chopped

Add coconut milk and stir to combine.

1 small red onion, diced

Simmer for a minute, then add the lime juice, zest and

400ml coconut milk 1 lime, juice & zest 2 tsp honey

honey. Simmer for 2 minutes until fragrant and thickened.

Taste and add salt and pepper if needed.

Serve with rice with the sauce poured over the fish.

1 handful fresh coriander salt & pepper to taste

CHEF’S TIP: Use fresh cream to substitute coconut milk and add a tbsp of freshly chopped chillis for a spicier version. Any firm ‘meaty’ fish can be substituted in place of kingfish.

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C R I S P Y P O R K B E L LY SERVES 6 | PREP 15 MINUTES | ROAST 2 HOURS | REST 2-3 HOURS

INGREDIENTS

2kg whole pork belly with bone in 260g barbecue sauce

METHOD

Place the pork belly into a deep oven proof roasting tray.

Rub skin only with white vinegar and fine salt. Allow to rest for a few hours. Score pork skin with a sharp knife.

1 tbsp meat rub 125ml rice vinegar 125ml soy sauce 250ml beef stock 125ml Hoisin sauce 4 slices pickled ginger 2 garlic cloves, crushed

Mix together remaining ingredients and pour into the roasting tray, do not pour sauce over pork skin or it will not get crispy. Cover with foil and slow roast at 160°C for 2 hours. Remove foil and turn up heat to allow skin to crisp.

Meanwhile, peeled and cube the butternut and slowly cook on a low heat in a pan with the butter, a pinch of salt and 4 – 6 tbsp of water. Puree when cooked through and set aside.

2 bay leaves

To serve, place a large spoon of pureed butternut on a

salt and pepper to taste

dinner plate. Cut the pork into portions, place on top of

1 large butternut squash

butternut or beetroot hummus and serve with a meat gravy and caramelized onions.

knob of butter

CHEF’S TIP: To calculate roasting time for the pork – 45 minutes per 1 kg.

Roast slowly at first, then increase heat for tender meat and super crispy crackling.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

LASAGNA SERVES 6 | PREP 40 MINUTES | BAKE 1 HOUR

INGREDIENTS

METHOD

FOR THE MEAT SAUCE

First make the meat sauce. Fry onion and garlic, add

1 kg prime beef mince

mince and fry making sure that there are no lumps.

2 medium onion, chopped 3 cloves of garlic, crushed Salt and pepper to taste 2 tsps oregano

Then add tomato paste, wine, seasoning, oregano and tinned tomatoes. Allow to simmer gently for about an hour, stirring at intervals.

2 tbsp tomato paste

While doing this make the spinach sauce. Melt butter, and

1 tin peeled Italian tomatoes

then add flour. Next slowly add milk making sure that there

200ml good red wine

are no lumps. When the bechamel sauce is ready, roughly chop and add the spinach. Stir in well.

FOR THE SPINACH SAUCE 200g butter

To assemble the lasagne: In a 3 inch baking dish, layer half

2 tbsp flour

the quantity of the meat sauce, then sheets of lasagne

300ml milk

pasta which have been dipped into water, followed by

450g cooked spinach

half the spinach sauce and then half the cheese.

ALSO NEEDED

Repeat the same layering again.

375g grated gouda cheese

Place in a moderate oven for 45 minutes to one hour until

1 box spinach lasagne sheets

the cheese is golden brown and the lasagne is bubbling.

CHEF’S TIP: Use pork or chicken mince if beef is unavailable. For a vegetarian version, use cooked beans and mushrooms.

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RED RISOTTO SERVES 6 | PREP 15 MINUTES | COOK 40 MINUTES

INGREDIENTS

15g butter

METHOD

Melt butter in a deep saucepan. Sauté onions, garlic and

½ onion, finely diced 2 cloves garlic, chopped ½ red pepper, finely diced 220g Arborio rice 120ml white wine

diced red peppers until soft. Add the Arborio rice, fry on low heat until the rice starts to become translucent.

Add white wine and allow the liquid to cook away.

Add one ladle at a time of hot stock and allow to cook away, be careful not to use too high a heat. Stir gently.

Add ladles of stock and repeat the process until the rice is ‘al dente’ (cooked through but with a slight firmness).

1.5 litres chicken/vegetable stock salt and pepper to taste 2 tbsp tomato paste

Stir in tomato paste and check seasoning.

Add cheese. Stir until melted.

30g grated cheddar cheese

CHEF’S TIP: These optional toppings add an extra dimension to your dish: slow roasted cherry tomatoes, cauliflower slices rubbed with cardamom, coriander and ginger either slow dried or deep-fried, roast butternut or pumpkin slices seasoned with nutmeg and cinnamon, deep fried crispy prosciutto shards, parmesan curls and microgreen shoots.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

S WA H I L I H E R B C R U S T E D R E D S N A P P E R SERVES 4 / PREP 20 MINUTES / COOK 15 MINUTES

INGREDIENTS

METHOD

4 red snapper fillets

Mix marinade ingredients together and pour onto fish.

Butter or olive oil for frying

Place in fridge to marinate for 20 minutes.

INGREDIENTS HERB CRUST

Meanwhile, combine the herb crust ingredients in a bowl

30g fresh breadcrumbs

and set aside.

3 tbs chopped parsley 2 tbs chopped coriander

Pre-heat oven to 180°C

15g soft butter

Pre-heat a non-stick frying pan. Add olive or butter and

pinch of salt

fry the snapper gently on both sides until golden in colour.

zest of 1 lemon

See chefs tip.

INGREDIENTS MARINADE

Place the cooked fish on a baking tray. Spoon all the

1 clove garlic, crushed ½ tsp ground ginger ½ tsp turmeric powder

herb crust onto just one side of each fish fillet. Press firmly.

Place fish in the oven for 7 minutes to set the crust.

½ tsp ground coriander ½ tsp fish sauce 4 tbsp lemon juice 4 tbsp Olive oil ½ red onion, grated finely

CHEF’S TIP: Add coconut cream to the frying pan used to fry the fish to deglaze for an amazingly quick and tasty sauce.

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Z A ATA R C H I C K E N MAKES 6 PORTIONS | PREP 15 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

FOR THE ZA’ATAR SPICE BLEND

Rub chicken with Za’atar spice blend.

1 tbsp dried thyme or oregano 1 tbsp cumin 1 tbsp coriander

Melt butter in a pan and fry the chicken on both sides then set aside.

1 tbsp toasted sesame seeds

Add butter and the onion to the same pan. Sauté until

1 tbsp sumac spice

the onion softens and begins to go golden. Season with a

½ tsp kosher salt

pinch of salt.

¼ tsp chili flakes - optional Sprinkle the flour over the onions and cook, stirring FOR THE CHICKEN

constantly for about a minute to eliminate the floury

6 skin on chicken breasts or thighs

flavour.

2 tbsp homemade za’atar spice Salt

Pour in the stock to deglaze the pan, stirring.

1 tbsp olive oil

Turn the heat up high and bring to a boil. Reduce until

1 tbsp butter

thickened, stirring all the time.

1 large onion, sliced 1 tbsp flour

Return the chicken to the pan and spoon the sauce over

360ml chicken stock

the top to warm it through.

pinch black pepper chopped parsley for garnish

Remove from the heat and garnish with chopped parsley.

CHEF’S TIP: This recipe is great roasted in the oven. Serve with a lemon couscous and lots of fresh herbs.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

BITTER SWEET ENDINGS “Pudding is such sweet sorrow,” as Juliet should have said. It would have saved her a lot of grief with that boy Romeo. But, both the star-crossed Italian lovers would find at least one of the recipes here familiar, Sasaab’s Chocolate Coffee Biscotti.

They’re true “biscotti” because they’re baked twice in the traditional way. This gives them the perfect dry crunch to dunk in coffee or, more indulgently, in sweet dessert wine.

Elsewhere, Sala’s Camp provides a recipe for Chai and Ginger Ice Cream that’s cool in every sense of the word. If you don’t have all the ingredients to hand, there are tips for alternatives more readily available on every kitchen shelf.

Afternoon tea, meanwhile, fits perfectly into the traditional iconic surroundings of Giraffe Manor. What could be more quintessential than scones with jam and cream? Here’s a simple recipe for the scones. Less simple are the perennial arguments: What goes on top, cream or jam? Do you put the tea or the milk in first? And, just what is the right way to pronounce scone, to rhyme with stone or one? That, we’re afraid, is up to you.

Less contentiously, our safari into the desserts of Africa resumes with two types of cheesecake: Solio Lodge’s delicious and quick to prepare Lemon Cheesecake or Giraffe Manor’s temptingly exotic version of this after-dinner staple it simply calls, Tropical Cheesecake. Sasaab continues the theme with its Tropical Tart.

Finally, Sala’s Camp shows you how to make the ubiquitous principal dish of the Swahili people known as the Kenyan, Mandazi, which is similar to a doughnut, with a less sweet taste.

As Shakespeare said, ‘Something wicked this way comes!’

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CHAI AND GINGER ICE CREAM MAKES 2 LITRES | PREP 20 MINUTES | FREEZE OVERNIGHT

INGREDIENTS

METHOD

240ml milk

Boil milk, water, masala tea bags and ginger until reduced

3 masala tea bags 2 cm piece fresh ginger 2 tins of condensed milk

by half. Strain and allow to cool completely. Combine the condensed milk, strained Chai, vanilla, and salt.

Set aside in the fridge to chill.

Pour cream into the bowl of a stand mixer fitted with the

2 tsp vanilla essence

whisk attachment and whip until stiff peaks form.

pinch salt

Fold the condensed milk mixture into the whipped cream.

Totally deflate the whipped cream then fold in the

1 litre single cream 4 egg whites, whipped firm

whipped egg whites.

Immediately pour into a chilled ice cream container and freeze overnight.

CHEF’S TIP: For a crunchy addition, add crushed ginger cookies halfway through freezing. If you are unable to obtain Masala tea bags, make your own by using regular tea bags, add ½ teaspoon of ground ginger, 1 teaspoon of powdered cinnamon plus a pinch of powdered cardamom and nutmeg.

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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.

4 eggs 2 tsp instant coffee powder

Beat in the coffee powder.

Fold the dry ingredients into the mixture. Then add the

1 tsp salt

chocolate and nuts.

600g flour sifted 2 tsp baking powder 200g cashew nuts, finely chopped 200g chocolate, finely chopped

Wrap the dough up. Rest it in the fridge for 20 minutes.

Divide the dough into 200g pieces. 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.

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GIRAFFE MANOR SCONES MAKES 8 SCONES | PREP 10 MINUTES | BAKE 15 MINUTES

INGREDIENTS

250g cake flour 20g baking powder 1/8 tsp salt 50g cold butter 125ml milk or buttermilk 25g caster sugar 1 large egg FOR THE STRAWBERRY JAM 1kg fresh strawberries 500g sugar 4 tbsp lemon juice

METHOD

Pre-heat oven to 220°C. Sieve flour, baking powder and salt. Rub in butter with fingertips to make fine breadcrumbs.

Make a well in the center. Mix sugar, egg and milk in a bowl. Pour into the well. Stir with a knife until well incorporated. Do not overmix. Knead lightly on a floured surface and press down to about 1 cm thick. Cut out scones with a scone cutter. Place on a greased baking sheet. Brush scones with milk before baking. Bake at 220 °C for 15 minutes or until golden.

FOR THE STRAWBERRY JAM Chop and hull strawberries. In a heavy saucepan, mix strawberries, lemon juice and sugar. Stir over medium-low heat until sugar has dissolved. Increase heat to mediumhigh and bring to a rolling boil.Continuing to boil, stirring frequently for about 10 minutes, until thickened and large bubbles cover the surface of the jam, Transfer jam to sterilised jars and let cool to room temperature.

CHEF’S TIP: For a classic version serve with whipped cream and strawberry jam, alternatively for a sophisticated version add chopped dried cranberries and lemon zest to the dough.

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COOK: RECIPES FROM OUR LODGES

LEMON CHEESECAKE MAKES 8 – 10 SLICES | PREP 20 MINUTES + SETTING| SET 3 HOURS

INGREDIENTS

METHOD

250g digestive biscuits

Blend or process biscuits until mixture resembles fine

125g butter, melted 250g cream cheese, softened

breadcrumbs. Add butter then process until combined.

Press biscuit mixture evenly over base and sides of a 20cm springform tin, place on oven tray; refrigerate for about 30

395g condensed milk

minutes or until firm.

2 tsp finely grated lemon rind

Meanwhile, beat cream cheese in a small bowl with an

80ml lemon juice

and juice; beat until smooth.

1 tsp gelatine

Sprinkle gelatine over the water in a small heatproof jug.

electric mixer until smooth, beat in condensed milk, rind

1 tbl water

Stand jug in a small saucepan of simmering water. Stir until gelatine dissolves then cool for 5 minutes. Stir gelatine mixture into lemon mixture. Pour mixture into crumb crust, cover cheesecake and refrigerate for about 3 hours or until set.

Serve with a dollop of cream, slice of lime and a thin biscuit.

CHEF’S TIP: Top lemon cheesecake with homemade lemon curd for extra lemon taste.

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TROPICAL CHEESECAKE SERVES 12 | PREP 20 MINUTES| SETTING 3 HOURS

INGREDIENTS

METHOD

200g coconut biscuit crumbs

MAKE THE CRUST: Mix together the biscuit crumbs and

115g unsalted butter, melted 300ml whipping cream

melted butter then press into a tin or mini cheesecake moulds.

MAKE THE FILLING: Using a mixer, whip the cream into stiff

680g full-fat cream cheese,

peaks on medium-high speed, for about 4-5 minutes. Set

softened to room temperature

aside.Beat the cream cheese and sugar together on medium speed until smooth and creamy. Add yoghurt,

100g caster sugar 60g Greek yoghurt 2 tsp lemon juice 120g mashed papaya 3 tbsp gelatine dissolved in cold water

papaya and lemon juice. Beat for 2-3 minutes on mediumhigh speed until smooth and combined. Melt soaked gelatine in a small pot. Add two spoons of cream cheese mixture. Stir with a whisk until smooth. Fold the remaining cheesecake mix into the big bowl of cream cheese 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

papaya, mango & passion fruit for decorating - optional

puree to spoon onto set cheesecake before serving. Dice extra papaya and mango into small blocks and place on top of cheesecake. Add fresh passionfruit 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.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

T R O P I C A L TA R T MAKES 12 SLICES | PREP 45 MINUTES + 30 MINUTES RESTING| BAKE 1 HOUR

INGREDIENTS

METHOD

FOR SHORTCRUST PASTRY

Preheat the oven to 170°C.

450g plain flour

FOR THE PASTRY. Rub the flour and chilled butter together

300g butter, diced and chilled

until the mixture has formed a crumb-like texture. Add the

150g icing sugar

icing sugar, salt, lemon zest, then eggs and mix until the pastry has just come together. Rest for ½ hour in the fridge.

5g salt

Remove the chilled pastry and evenly roll out. Line a tart

1 lemon, zested

tin with the pastry, then place a round of greaseproof

2 eggs plus 2 egg yolks

paper on top and fill with rice or baking beans to blind

FOR PASSION FRUIT & LEMON CURD 375g caster sugar 9 eggs

bake for 15 minutes, until the pastry is cooked through.

FOR PASSION FRUIT & LEMON CURD. Add the sugar, eggs, lemon zest, passion fruit juice and lemon juice to a blender and mix well. Add cream and set aside.Remove the pastry

1 lemon, zested 100ml of passion fruit (strained) 100ml lemon juice 250ml cream

case from the oven, remove the greaseproof paper and rice. Brush the pastry evenly with egg yolk, then return to the oven for 5 minutes to seal the case. Remove from the oven and decrease the oven temperature to 120°C. Fill the tart case with the passion fruit filling. Bake for 40 minutes, until the tart is set. Remove from the oven and allow to cool. Serve with finely chopped tropical fruit.

CHEF’S TIP: Make a sauce from the reserved passion fruit seeds, add 50g caster sugar and 120ml water. Cook until syrupy.

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K E N YA N M A N D A Z I MAKES 24 | PREP TIME 15 MINUTES | FRY 7 MINUTES

INGREDIENTS

METHOD

450g all purpose flour

Place flour, sugar, baking powder, cinnamon & salt in a

100g sugar

large mixing bowl.

In a separate bowl mix the eggs, milk and orange zest

½ tsp salt

together. Make a well in the centre of the dry ingredients,

1 egg beaten

pour wet ingredients into the well and using a spoon mix everything together to form a stiff dough.

1 ½ tsps baking powder Tip dough out onto a well-floured surface and knead until 400ml milk or coconut milk Zest of 1 orange 1 tsp cinnamon

smooth, before rolling out to 5 mm thick and cutting into 24 triangles.

Heat oil in a deep fat fryer and fry the Mandazi on both sides until golden brown.

Oil for frying

CHEF’S TIP: This traditional sweet treat can be dusted with icing sugar and spices after it has been fried…... or eaten hot with raw honey.

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M E A S U R E M E N T S MAT T E R That’s why we’ve created this handy conversion chart to help you cook up a storm. Measuring our impact on the people and wildlife we work alongside matters to us, which is why we commit to tracking our sustainability progress year on year.

From pangolin protection to reforestation and school libraries, you can check out 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

/ 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

8 Oz

1C

16 tbsp

1 2

340 g

12 Oz

1 2

1 / C

24 tbsp

3 4

450 g

16 Oz

2C

32 tbsp

1

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

180 ml 240 ml

3 4

C

/ C

1 tbsp

/8 C

2 tbsp

/ C

4 tbsp

/ C

5 tbsp

/ C

8 tbsp

/3 C

11 tbsp

6 fl oz

3 4

/ C

12 tbsp

8 fl oz

1C

16 tbsp

2

Gas Mark

Fan-forced ovens, reduce by

65 °F | 20°C

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The Footprint Foundation takes its name from our core belief that we should tread lightly on the earth leaving nothing but the footprints of our sandy toes. This land was not inherited from our ancestors, but borrowed from our children.

To help prepare those children we’ve created our Conservation Scholars Programme. These are often the first in their families to graduate from high school and, later, from university. They want to be our next doctors, engineers, pilots and conservationists. Our Feeding Hungry Minds Programme supplies hundreds of thousands of meals for schoolchildren across Kenya.

We help their teachers with salaries, training and equipment as well as constructing a dozen school buildings.

At Lempaute School we’ve helped create probably the first indigenous uniform so students can celebrate their Samburu traditions of vibrant colour.

To improve the health of our community, our wells now provide clean water for 10,000 people. We also run medical camps where local people are given free treatment.

Our commitment to conservation goes way back. Giraffe Manor, for instance, was a breeding centre long before

COOK: RECIPES FROM OUR LODGES

By enjoying this collection of recipes, you are helping to make a difference to conservation and communities in Kenya, as every sale supports our Footprint foundation.

it was a hotel. It’s seen over 55 Rothschild giraffes released into the wild, a rare success when the animal has become extinct in seven countries. We also support the uniquely pan-African Giraffe Conservation Project.

On a smaller scale, in animal terms, we work with the Pangolin Project at Sala’s Camp to protect what has become one of the world’s most trafficked and endangered species. We provide practical support for the Mara Rhino Team who safeguard East Africa’s largest indigenous rhino population. More recently we’ve joined the Painted Dog Conservation team to help its project to discover more about these beautiful creatures severely threatened by human encroachment.

To find out more or to get involved with our Footprint Foundation visit the thesafaricollection.com/footprint

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‘A unique way to experience The Safari Collection through taste’

VOLUME 1 - ISSUE 1