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Chefs

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 LodgeLara 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

22 May 2008 by News Desk

 

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
1 onion
1 clove garlic
6 blanched and peeled tomatoes
1 tsp chopped basil
1 tbsp tomato puree
1 tsp brown sugar
Salt and pepper

METHOD
� Fry the garlic and the onion
� Chop the tomato and add to the fried onions
� Add tomato puree and sugar
� Allow to simmer for 15mins
� Finish off with basil and season with salt and pepper
� Fry the onion and spinach
� In a separate sauce pan melt the butter, add the fl our and stir in the milk, allow to thicken; Add nutmeg and season with salt and pepper
� Add spinach to the sauce
� Fry the whole mushroom with the garlic and oil
� Season with salt and pepper
� Grease ramekins
� Line the bottom and the sides with the cooled polenta
� Put some of the spinach into the centre
� Cover with a layer of polenta

TO SERVE
Put the saueed mushrooms on the centre of the plate, tip the heated up polenta cake onto the mushrooms and pour over the napolitana sauce. Put a few shaving of parmesan cheese on top and garnish with basil. Drizzle balsamic reduction and basil pesto over the plate.

Heritage Volume 5 No 2

22 May 2008 by News Desk

 

SPRINGBOK CARPACCIO WITH PRESERVED MELON SALSA
Springbok Carpaccio with Preserved Melon SalsaINGREDIENTS
500g 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

22 May 2008 by News Desk

 

DUCKBREAST WITH STICKY ORANGE SAUCE
Duckbreast with Sticky Orange Sauce2 DUCK BREASTS
SAUCE 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
22 May 2008 by News Desk

 

GRANADILLA CREME CARAMEL
Granadilla Cr�me CaramelINGREDIENTS8 tbsp sugar
8 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

22 May 2008 by News Desk

 

THE BUSH HOUSE
Deidre RosenhahnThe 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

19 Feb 2008 by News Desk

 

BUTTERNUT SOUP
Butternut SoupINGREDIENTS2 x butternut
1 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

19 Feb 2008 by News Desk

 

WATERMELON & FETA SALAD WITH SWEET CHILLI, SESAME & CORIANDER DRESSING
Watermelon & Feta salad with sweet chilli, sesame & coriander dressingSALAD INGREDIENTS1 x Bowl of balled watermelon
1/2 bowl of feta cubesSAUCE INGREDIENTS

Lemon juice
Honey
A pinch of finely chopped chilies
1 x teaspoon of sesame seeds
Roughly torn coriander leaves

METHOD

� Mix all sauce ingredients together
� Mix your feta and watermelon together and drizzle sauce over the top

Heritage Volume 5 No 1 – 10th Anniversary Edition

19 Feb 2008 by News Desk

 

LEMON MERINGUE PIE
Lemon Meringue PieCRUST INGREDIENTS
1 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
� Preheat the oven to 170�C
� Use a non-stick spray to coat the inside of a baking tin.
� Crush the biscuits by hand or in a food processor, then mix with melted butter.
� Spread the crust mixture along the bottom and sides of the tin with the back of a tablespoon. Place tin in the freezer for 10-15 minutes while preparing fi lling.
� Beat condensed milk and mix thoroughly with lemon rind, lemon juice, egg yolks and salt.
� Remove the crust from the freezer and pour the fi lling gently into the tin. (tip: pour mixture over the back of a tablespoon, so as not to disturb the crumbs of the crust.)
� Bake the pie without the meringue for 20 minutes.
� To make the meringue beat the egg whites in a spotless glass or stainless steel bowl until it begins to foam. Add the lemon juice and beat until the mixture forms stiff peaks. Add the castor sugar, a spoonful at a time, while beating hard. Sift the icing sugar over in 3 batches and beat again.
� Remove the pie from the oven and sift the corn fl our over the filling (this acts as a glue to hold the fi lling and the meringue together). Spoon the meringue over the hot fi lling, working right up and over the edge of the crust. Fluff the meringue up with a spatula and return the pie to the oven.
� Finally, bake for another 25 minutes. Open the oven door very slightly, switch off the oven and leave the pie in the oven to cool down.

Heritage Volume 5 No 1 – 10th Anniversary Edition

19 Feb 2008 by News Desk

 

THE FUTURE OF COOKING – TSHUKUDU BUSH LODGE
Mario Willemse and George MaselwaneTucked 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

26 Nov 2007 by News Desk

 

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