The recipes on this page are favourites of Executive Chefs at various establishments in the North West Province.
| MAGIC MEAL TIMES AT MADIKWE | ||
 Lara Whyte, Master Chef of Madikwe Hills and Joyce Mmutlane, Master Chef of Motswiri Private Game Lodge
Considered by many to be an art, by other a means of sustenance, but to anyone who has ever had a meal at either Madikwe Hills, or Motswiri Private Game Lodge in the majestic Madikwe Game reserve� it is a gastronomic adventure. Hidden in the heart of the North West Province�s bushveld are a pair of chefs from distinctively different backgrounds and schools of cooking, each boasting talent second to none and an art for recipe creation that would leave the most qualified and highly respected chef�s in the world breathless and in awe of their South African counterparts. Heritage Volume 5 No 2 |
||
|
| POLENTA BAKE | ||
| POLENTA *Make polenta according to the instructions, at the end of the cooking time add 1-tbsp butter, 2-tsp parmesan cheese and 2-tbsp cream. Allow to simmer.CREAMED SPINACH 1 bunch spinach, cleaned and chopped � onion chopped 1 tsp butter 1 tsp fl our 250ml milk 5ml nutmegMUSHROOM 1 punet whole black mushroom 1 tbsp olive oil 1 clove chopped garlic Salt and pepper NAPOLITANA SAUCE METHOD TO SERVE Heritage Volume 5 No 2 |
||
|
| SPRINGBOK CARPACCIO WITH PRESERVED MELON SALSA | ||
 INGREDIENTS500g smoked Springbok carpaccio 100g cream cheese 3 Avocados cut into medium chunks I spring onion, finely chopped Chives for garnishSALSA 100g preserved melon, coarsely chopped (retain some of the syrup) 100g mild peppadews, coarsely choppedMETHOD � Line ramekins with enough cling film over one side to cover the top when finished � Mix together the avocado, cream cheese and spring onion (do not over mix, keep it chunky) � Line inside of ramekins with carpaccio and fill half-way with cream cheese mixture. � Fold over the carpaccio to close the parcel, making sure that nothing leaks out. � Cover with remaining cling-film and refrigerate for about 2 hours or until set � Mix chopped melon, peppadews and some of the syrup to make the salsa � When ready to serve open the cling film, turn upside down and peel off the remaining cling film. � Spoon the salsa around the plate and garnish with chives Heritage Volume 5 No 2 |
||
|
| DUCKBREAST WITH STICKY ORANGE SAUCE | ||
 2 DUCK BREASTSSAUCE INGREDIENTS Oil Rind of 1 orange 1 clove of garlic, minced 1 tbsp corn flour 6 tbsp orange juice 1 tbsp dark soft brown sugar (honey can be used instead) 4 tbsp chicken stock (duck stock can be used if available) 1 tbsp Brown vinegar Knob of butterMETHOD � Score skin side of duck breast � Place on hot griddle pan until brown, turn over and repeat � Place in medium heat oven for about 5 minutes or until cooked as desired � In a saucepan saut� orange rind and garlic with a little bit of oil � Strain and add orange juice, chicken stock, vinegar and sugar. Reduce slightly and thicken with corn flour. Stir in knob of butter. � Pour sauce over duck breast and garnish with slices of orange.Heritage Volume 5 No 2 |
||
|
| GRANADILLA CREME CARAMEL | ||
 INGREDIENTS8 tbsp sugar8 eggs 600ml milk 100ml granadilla pulp 6 tbsp castor sugar 1 tsp vanilla essenceMETHOD � Melt the 8tbsp of sugar until caramel in colour � Pour into greased dariole moulds � Bring the milk to boil then allow to cool slightly � Cream together the eggs and the castor sugar � Add the milk to the egg mixture, then stir in the granadilla pulp and the vanilla essence. � Pour the custard mixture into the dariole � Put into bain marie and fi ll half way with water � Bake in the oven at 150 degrees for about 25 mins or until set � Garnish the plate with chocolate sauce, fresh strawberries and granadilla Heritage Volume 5 No 2 |
||
|
| THE BUSH HOUSE | ||
 The Bush House is an old homestead in the western part of Madikwe which is more like a home than a hotel. This charming game lodge has a lot of history and many stories to tell. It accommodates 10 people in double rooms simply decorated but equipped with air-conditioning, mosquito nets and percale linen. The veranda and garden over look one of the best waterholes in the reserve and often the sightings are as exciting as they are on a game drive. The service is friendly and warm, the experience fantastic and the food is absolutely �to die for�.The lady responsible for the mouthwatering cuisine on offer at the Bush House is Deidre Rosenhahn (more commonly known as Dee), a 25-year-old chef whose passion, enthusiasm and smile are positively contagious. Every meal served up by Dee and her kitchen team is a delight, and every bite leaves you eager for the next.
Heritage Volume 5 No 1 – 10th Anniversary Edition |
||
|
| BUTTERNUT SOUP | ||
 INGREDIENTS2 x butternut1 x onion 2 x potatoes Stock (chicken or vegetable) Cream Salt & pepperMETHOD � Chop onions roughly and fry till cooked. � Add stock, roughly chopped potatoes and butternut. � Cook over medium heat for about 30 minutes. � When vegetables are cooked through, liquidize mixture and return to heat. � Add seasoning to taste and add more stock if needed. Heritage Volume 5 No 1 – 10th Anniversary Edition |
||
|
| WATERMELON & FETA SALAD WITH SWEET CHILLI, SESAME & CORIANDER DRESSING | ||
 SALAD INGREDIENTS1 x Bowl of balled watermelon1/2 bowl of feta cubesSAUCE INGREDIENTS Lemon juice METHOD � Mix all sauce ingredients together Heritage Volume 5 No 1 – 10th Anniversary Edition |
||
|
| LEMON MERINGUE PIE | ||
 CRUST INGREDIENTS1 x 200g pack of tennis biscuits 1/4 cup real butter, meltedFILLING INGREDIENTS 2 x 397g tins of full cream sweetened condensed milk 1 tablespoon (12ml) grated lemon rind 1/2 cup freshly squeezed lemon juice 4 x egg yolks A pinch of salt 2 teaspoons corn flourMERINGUE LAYER INGREDIENTS 4 x egg whites 2 teaspoons lemon juice 1/4 cup castor sugar 1/4 cup icing sugar METHOD Heritage Volume 5 No 1 – 10th Anniversary Edition |
||
|
| THE FUTURE OF COOKING – TSHUKUDU BUSH LODGE | ||
 Tucked away in the kitchen of Tshukudu Bush Lodge, is the Pilanesberg Game Reserve�s best kept secret; a couple of chef�s who are single-handedly transforming South African bushveld cuisine into an art form. Gwynedd Peters speaks to George Maselwane and Mario Willemse to discover what inspires them.
Heritage Volume 4 No 4 summer 2007 |
||
|
For those who missed the cut off for registrations for the SAACI Congress 2018, contact us should you require a little late registration favour. Contact details as well as full information on the congress can be found here: saacicongress.org/ #saaci #eventprofs
