VENISON RICE NOODLES

MAKES: 4

WHAT'S IN IT?

 600g kudu / venison fillet

2 carrots, finely sliced into sticks

12 mange tout, sliced

2 spring onion, finely sliced

3 shallots, sliced

Rice noodles, cooked

Sesame seeds, toasted

MARINADE

½ cup Hoisen sauce

¼ cup soy sauce

¼ cup rice vinegar

1 tablespoon honey

2 cloves garlic, crushed

2cm piece ginger, finely grated

3 tsp Chinese five spice

1 tablespoon sesame oil

 PUTTING IT ALL TOGETHER:

1. To marinate Kudu, place all the marinade ingredients in a large bowl and whisk to combine. Add Kudu fillet, season to taste and toss to combine. Cover and refrigerate for 5 hours or overnight.

2. Pre-heat a lightly oiled griddle pan to medium-high heat. Add fillet and cook, turning frequently for 10-12 minutes or until charred and cooked through. Rest fillet for 5 minutes before slicing to serve.

 3. Meanwhile, lightly dust shallot slices in flour and fry in hot oil until golden. Set aside on paper towel.

4. Dish rice noodles into bowls, add carrots, mange tout, spring onion, crispy shallots and Kudu slices to the bowl. Sprinkle with sesame seeds and serve.

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BILTONG, FIG & BRIE MINI PIZZA

MAKES: 8

WHAT'S IN IT? 

Bases

500G bread flour

1/2 tsp salt

1/2 sachet instant yeast

1/2 tbs sugar

2 tbs olive oil

325ml lukewarm water

Topping

1 jar basil pesto

8 fresh figs, thinly sliced

1 wedge of brie, thinly sliced

1 1/2 cup sliced biltong

2 cups fresh rocket leaves

1/4 sunflower seeds

Extra virgin olive oil

PUTTING IT ALL TOGETHER:

The Base:

1. Combine half the sugar, 25ml of luke warm water along with the yeast and leave for 10mins to activate. 

2. Combine the flour, salt, remaining sugar in a large mixing bowl and make a well in the centre. Pour the yeast mixture, remaining water and olive oil into the centre of the flour and mix.

3. Once the dough starts coming together, turn it out onto a clean, floured surface and knead until smooth. Return dough to the bowl and cover with plastic. Set aside in a warm section of the kitchen to prove for 45mins, or until doubled in size.

4.  Remove dough from bowl and cut into small pieces and shape into golf balls sized balls. Cover with plastic and prove for another 30 mins or until again doubled. 

5. Roll out the balls on a heavily floured surface into thin oblong shapes. Fry dough in a dry pan until golden and crispy. 

Topping:

6. Spread a generous layer of basil pesto onto the pizza base, follow by adding a few slices of the brie and fig. Sprinkle with biltong, rocket and sunflower seeds. Drizzle lightly with good quality olive oil just before serving. 

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FRESH CHICKEN SALAD ROLL

MAKES: 4

WHAT'S IN IT? 

2 chicken breasts, sliced in half

2 tbs your favourite spice mix

1 tbs dried oregano

Olive oil

1 lemon, juiced

4 seeded bread rolls

Basil, leaves for garnish

Coleslaw

2 carrots, grated

1/4 green cabbage, sliced

2 tbs mayonaise

2 tbs greek yoghurt

Salt and pepper, to taste

PUTTING IT ALL TOGETHER:

1. Drizzle the chicken breasts with olive oil and lemon juice. Rub with you fav spice mix and the oregano. Panfry until golden brown and cooked through. 

2. Make the coleslaw by combining all the ingredients in a medium sized bowl, coat well with the mayo and yoghurt. Season well. 

2. Place half a chicken breast, coleslaw and fresh basil on the roll and enjoy. 

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DURBAN FISH CURRY

MAKES: 4

WHAT'S IN IT? 

1½ tablespoons coconut oil

5 cardamom pods, bruised

½ tablespoon yellow mustard seeds

20 curry leaves

2 whole dried chili

2 onions, chopped

3 cloves garlic, crushed

3cm knob ginger, minced

600g firm white fleshed fish, skin off cubed (eg. kingfish, hake, snapper, sea mullet)

1 tablespoon coriander seeds, roasted and ground

1 teaspoon fenugreek seed, roasted and ground

½ tablespoon fennel seeds, roasted and ground

1 cinnamon stick, roasted and ground

3 cloves, roasted and ground

½ teaspoon chili powder

1½ teaspoon turmeric powder

2 x 400ml can coconut milk

2 tomatoes, chopped

Sea salt

1 small handful fresh coriander, roughly chopped

1 lime, cut into wedges

Basmati rice, to serve

Indian style breads, to serve

PUTTING IT ALL TOGETHER:

1. Heat coconut oil in a large pot or wok over medium-high heat; add in your cardamom and mustard seeds until the spices begin to pop. Once popping add the curry leaves, dried chili, onion, garlic and ginger. Sauté for five minutes until things begin to get nice and fragrant and the onion develops a good golden colour.

 2. To the pot or wok add fish stirring amongst the spices. Combine the roasted and ground spice mix and add to the pot. Cook again until fragrant. Stir in the coconut milk and chopped tomatoes, cover and simmer for a few minutes, being careful not to overcook the fish. Season with sea salt to your taste.

 3. Serve in a large bowl garnished with coriander and lime wedges and accompanied by steamed rice and Indian breads. 

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OSTRICH STEAK SANDWICH

MAKES: 4

WHAT'S IN IT? 

Spice rub

 1 tsp cumin seeds

1 tsp coriander seeds

½ tsp dried oregano

½ tsp smoked paprika

Salt and pepper

Tzatziki

 ½ cup Greek style yoghurt

½ cucumber, grated and drained of excess liquid

½ tsp ground cumin

Small bunch of fresh mint, roughly chopped

½ lemon, juice

½ garlic clove, finely chopped

 Chimichurri

 1 Jalapeno, finely chopped

1 small shallot, finely chopped

1 red chilli, finely chopped

1 tsp red wine vinegar

Small handful of fresh coriander

Small handful of fresh parsley

1 garlic clove, finely chopped

2 tsp olive oil

Salt and pepper to taste.

 To Serve

450g Ostrich fillet

Ciabatta loaf, sliced thick

1 Avocado, sliced

Baby butter lettuce

PUTTING IT ALL TOGETHER: 

1. Bring together the chimichurri and tzatiki by combining ingredients (seperately) in small bowls.

2. Brush olive oil on thick slices of Ciabatta. Lightly toast in a dry griddle pan. Set aside

3. Coat the ostrich fillet with olive oil and then an even layer of the spice rub. Grill on a hot griddle pan until medium or to your liking. Allow the meat to rest for 5 minute before cutting in thin slices.

 4. Assemble the steak sandwich starting with a layer of avocado slices, followed by the butter lettuce leaves, thick ostrich steak slices and finishing with a choice of tzatziki or Chimichurri. 

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GOATS CHEESE, PEA AND LEMON RISOTTO

MAKES: 4

WHAT'S IN IT? 

5 cups of vegetable stock

1 onion, finely chopped

Olive oil

2 garlic cloves, finely chopped

3 thyme sprig

150g goats cheese

1 cup frozen peas

1½ cup Arborio rice

¼ cup Kooks Chardonnay

Juice and zest of 1 lemon

1 handful of pea shoots

PUTTING IT ALL TOGETHER: 

1. Heat vegetable stock in a small saucepan. In a separate pot sweat the onions on a medium heat in a little olive oil until translucent and aromatic.  Add the garlic and thyme and continue to cook.

2. Add the Arborio rice and fry with the onions for roughly 3 minutes. Deglaze the pot with white wine and the juice of a half a lemon.

3. Gently stir while adding in one ladle of hot stock to the rice. Allow the stock to be absorbed before adding the second ladle. Continue this process until the rice is almost cooked.

4. Add the peas just as you add the final ladle of stock.

5. Once the rice is cooked, crumble in the goat’s cheese. Stir gently. Serve with lemon zest and pea shoots sprinkled over the top of the risotto.

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SMOKED FISH + GREENS

MAKES: 2

WHAT'S IN IT? 

2 x fillet firm fleshed, oily fish

2 sprigs rosemary

2 sprigs thyme

Pine needles

2 cup baby spinach

1 lemon, juice

1 tbs honey

Olive oil, to dress

Salt and Pepper

PUTTING IT ALL TOGETHER: 

1.  Place herbs and pine needles in the bottom of a cast iron pot. Place the two fish fillets skin side down on top of the herbs. Place the pot over hight heat, until the leaves start to smoke. Put the lid on and leave to smoke for approximately 5 minutes or until fish flesh starts to turn white.

2. Remove from the heat and leave to smoke for a couple more minutes until the flesh is plump and no longer translucent.

3. While fish is finishing smoking, toss salad leaves with lemon, honey and oil. Season with salt and pepper. 

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TOMATO SALAD

MAKES: 4 (apart of a sharing meal)

WHAT'S IN IT? 

1 pack Heirloom tomatoes

150g feta cheese

4 baby cucumbers, sliced

Small handful of basil leaves

½ red onion, finely sliced

2 teaspoons red wine vinegar

4 teaspoon olive oil

Salt and pepper to taste

PUTTING IT ALL TOGETHER: 

1. Roughly chop the tomatoes and assemble on the plate.

2. Sprinkle baby cucumber slices and red onion over the tomato. Season with salt. Add basil leaves and then crumble over the feta cheese.

3. Drizzle with red wine vinegar, olive oil and freshly ground black pepper.

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