African food recipes

Join us on a delectable journey and explore the culunary explosions of Africa. See what's cooking in our African kitchen, discover our featured wine of the month and bring the taste of Africa to your home!


 Lemon Meringue Pie

by Marnus Scholly

What you'll need...

The Method...

• 1½ packets of Tennis Biscuits
• 9oz Melted Butter
• 3 Tins of Condensed Milk
• 1 Cup of freshly squeezed lemon juice
• The zest of 1 lemon
• 2 egg yolksr
• 1 teaspoon of sugars
• 1 teaspoon vanilla essence
• 7 egg whites
Set the oven to 360 degrees to pre-heat.
 
In a food processor crush 1 ½ packets of tennis biscuits with 9oz of melted butter. Remove the mixture and press lightly into a greased pie base or quiche tin, then put into the freezer to set.
With an electric mixer combine 3 tins of condensed milk, 1 cup of freshly squeezed lemon juice and the zest of 1 lemon. In a separate bowl mix together 2 egg yolks, 1 teaspoon of sugar and 1 teaspoon vanilla essence. Combine the 2 mixtures. Pour everything into the chilled pie base.
 
For the meringue beat 7 egg whites until stiff. Using a spatula place the meringue atop the pie, taking care not to press down as this will flatten the meringue. Sprinkle a teaspoon of white sugar on the meringue and put the pie into the oven to bake for 30 minutes.

About the Chef...

 

 

Chef Marnus Scholly at Savanna LodgeMarnus Scholly – Savanna Lodge

Marnus joined Savanna as Head Chef in 2013. He has been an inspiration in the kitchen and his capacity to inspire those around him is infectious.
 
A graduate of The Chef School for Food and Wine, Marnus holds a Diploma in Food Preparation and Culinary Arts. He started his career in the KwaZulu-Natal area and moved to his first African Bush lodge in 2009 where he spent 3 years perfecting his skills at the Singita Lodges.
 
Through Marnus’s dedication and passion for cooking, he has embraced Savanna’s strive for guests satisfaction and has taken the kitchen family to new levels. His enthusiasm to teach and share his knowledge with his team has enabled them to work closely together to create food that symbolizes traditional South Africa cuisine with a Savanna twist.
Together with his wife Louisa, they have become a part of our Savanna family and share in our commitment of this special lodge.
 

 

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 Deconstructed Amarula Milk Tart

by Benny Masekwameng

What you'll need...

The Method...

Filling
• 2 Cups full cream milk
• ½ Cup castor sugar
• ½ Cup milk powder
• 6 Tablespoon cornflour
• 2/3 Cup Amarula
• 3 Tablespoons water
• 4 egg yolks
 
Pastry/Arlette
• 14 ounces puff pastry
• 8.5 ounces icing sugar
 
Mixed Berry Sorbet
• 2 Cups water
• 2 Cups sugar
• 4 Cups mixed berries
• 10 mint leaves
Heat milk with half the castor sugar.
Mix milk powder and cornflour in a small bowl, add the water and beat with a fork to a smooth paste.
Beat the rest of the sugar and the egg yolks together until pale and fluffy.
Temper the egg mixture and the with a little of the hot milk mixture
Pour the egg mixture and Amarula into the hot milk mixture in a bowl over a double boiler and continuously until the mixture thickens and the cornflour has been cooked. Remove from the heat, cover with cling film and refrigerate.
Just before plating, place in a bowl of an electric mixed and beat on high speed until aerated, then place in a piping bag.
 
Pre heat oven to 390 degrees Fahrenheit
Place the pastry on to a large baking paper, Roll out the pastry as this as possible, dusting with icing sugar frequently. Once pastry is thin enough, cut in half.
Place each half on a baking tray and cover with another layer of baking paper. place the 2nd baking tray on top to sandwich the pastry between the two trays. Bake for 15-20min. until golden brown and the sugar has caramelized. Remove from heat and while still hot, cut into 3x8cm rectangles set aside to cool.
 
Mix the sugar and the water together and bring to the boil in a sauce pan until the sugar has dissolved to make a sugar syrup.
Place the berries in an electric blender bowl, add the syrup and blend at high speed until smooth.
Place in an ice cream maker to make the sorbet.
 
Assembly
Place the one piece of pastry on a plate, pipe the Amarula custard cover with another piece of pastry dusted with icing sugar on the top, place a scoop of the sorbet and garnish with spun sugar.
 
Recipe Serves 10 portions
 

About the Chef...

 

 

Chef Benny Masekwameng at Tsogo SunBenny Masekwameng – Tsogo Sun

Benny Masekwameng, Tsogo Sun - and South Africa’s - very own celebrity chef, rose to fame when he appeared as a judge in the first season of  MasterChef SA.
 
A genuine South African homegrown treasure, Benny grew up in Alexandra in Johannesburg and was lured into the culinary world by his mother who supplied meals to construction workers in Alexandra as an additional income.  Benny believes it is this early start helping out in his mom’s kitchen that set him off on his impressive culinary journey.  After graduating in Catering Management at the Natal Technikon, he was appointed as a Trainee at the Hilton Hotel in Durban, where he worked for more than six years, promoted over this period.  The job took him overseas regularly, to promote local food at events held at South African embassies, and it was these events that taught him ’showmanship’, in interacting with the guests. Benny held various positions throughout South Africa and joined Tsogo Sun in 2006. 
 
Benny believes that South Africa is on par with international standards of culinary flair and quality. His signature style is to craft South Africa’s favourite dishes in an unexpected modern presentation, revolutionising the textures, whilst including the natural flavours of organic ingredients – bringing personality, culinary know-how and a dash of intrigue to the table. A proudly South African chef, he focusses on using fresh, natural ingredients procured locally.  
This tastemaker is in demand by all who seek an expert view on what constitutes culinary excellence. Besides his vast daily responsibilities at Tsogo Sun, he also finds the time to serve on the panel advising Africa.com on which restaurants in Africa deserve their coveted platinum status reserved for only the top establishments and has upgraded SAA’s first and business class menus recently. His culinary ingenuity is stimulated by his belief that food should not be clichéd, but should be appreciated for its simplicity and natural perfection.
 
A perfect gentleman with an easy smile, Benny is passionate about sharing his culinary knowledge.
 
His top tip for the kitchen? “Use butter to make your veg taste delicious. I don’t believe in cooking veg with oil.”
 

 

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 Strawberry & Basil Panna Cotta

by Chef Phakamisa

What you'll need...

The Method...

• 2 Cups Milk
• 2 Cups Cream
• 4 Eggs
• Half cup sugar
• 2tsp gelatine disolved in half cup hot water
• Hand full fresh strawberries
• 2 tsp basil pesto
 
 
1. Put all your ramekins in a baking tray, Spray with spray and cook. 
 
2. Half full the ramekin with strawberry reduction, Add the cream basil mixture on top of the strawberry reduction
 
3. Refrigerate until set.
 
Serves 6

About the Chef...

 

Chef Phakamisa Kolisi at Kichaka Luxury Game Lodge

 

Phakamisa Kolisi – Kichaka Luxury Game Lodge

Orphaned in his teens, Phakamisa Kolisi learned to cook when he was left alone to look after himself and his younger brother.
Both siblings were passionate about expressing their creative gifts, and Phakamisa making waves in the hospitality industry.
In 2007, Phakamisa heard about the Wilderness Foundation's Umzi Wethu hospitality academy in Port Elizabeth, and decided to apply for a scholarship. 
Practical training in the kitchens and front of house service were two of Phakamisa’s favourite aspects of Umzi Wethu. He remembers clearly the day that he discovered quiche and lasagne. “I love cooking quiche, it is delicious! 
Following graduation, he was employed at the Shamwari Townhouse (now No 5 Boutique Art Hotel) where he worked as a commis chef for two years. 
It was at his next position at Isango Gate that he got a chance to show his true colours as a chef. After just two months he was promoted to chef de partie and he worked the grill for a year and a half.
Phakamisa has also worked at two other exclusive hotels in the Eastern Cape including Pumba Private Game Reserve as a sous chef and at the Radisson Hotel as a senior chef de partie. It was here that he was put in charge of banqueting and had a role in menu planning and budgeting.
In early 2013, he came full circle when he was employed back in the kitchens of No 5 Boutique Art Hotel as the head chef. From there Phakamisa has excelled featuring at the Twelve Apostles in Cape and now at Kichaka Luxury Game Lodge, where it’s not only his culinary skills that stand with out but also his personality and zest for perfection. 
 
His top tip for the kitchen? “Use butter to make your veg taste delicious. I don’t believe in cooking veg with oil.”
 

 

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 Seared loin of venison with a port and black cherry demi-glace

by Chef Otto

What you'll need...

The Method...

• Venison
• 1 tbsp. cooking oil
• 1 tsp. butter
• Salt and pepper
• 1 can pitted black cherries (15 ounces)
• 2 cups fresh vegetable stock)
 
1. Heat the oil and the butter in an ovenproof frying pan on the stove top and sear loins over high heat.
 
2. Season well with salt and pepper and finish in the oven (360˚F for approximately 10 minutes), taking care not to overcook
 
3. In a saucepan, reduce the stock and the cherry syrup together until thick, adding the whole cherries at the last minute
 
4. Cut the loins into half inch thick medallions and serve with Parmesan Cauliflower Mash and some Stir-Fried Vegetable in season.
 
5. Finish off with cherry sauce.

About the Chef...

 

Chef Otto Hank at Rovos Rail

 

Otto Hank – Rovos Rail

Having studied at the Cape Peninsula University of Technology and gaining his training experience with the Protea Hotel group in Cape Town, Chef Otto has been one of the head chef’s at Rovos Rail since 2001 and believes that food is the universal language that can bring people from across the world together.

“South Africa does not only offer spectacular visual scenery - one of the greatest celebrations and reflections of this cultural melting pot is undoubtedly its cuisine. We want our international guests to enjoy the full immersion of sights, sounds and tastes. Our menus take inspiration from the areas we travel through and varies according to the itinerary and destination. There is always an accent on fresh local ingredients and traditional dishes. And to ensure perfect enjoyment of each dish, we have specially selected a different fine South African wine to complement each course.

Having grown up in the Western Cape, the Cape Town journey and its menus are particularly close to my heart. When preparing old favourites like the traditional Bobotie, the fragrant spices immediately transport me back to my mother’s kitchen.”

Chef Otto and his team is sure to enhance your next visit to South Africa with exciting flavours and innovative twists to traditional classics

 

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 Key Lime Pie

by Chef Aubrey

What you'll need...

The Method...

• 2 packets Tennis biscuit
• 1 packet Ginger biscuits
• 5 Limes
• 13.5oz Fresh Cream
• 1 Can Condensed milk
• 2 sticks of Margarine or Butter (4 onces each)
 
1. Melt the margarine over a low heat and set aside
 
2. Crush the biscuits with a rolling pin until they form fine crumbs and place in a mixing bowl
 
3. Add the melted margarine and mix thoroughly, using your hands if necessary
 
4. Line a tray with grease proof paper and using a small chefs ring, make biscuit "cups" by moulding the mixture inside the ring. This mixture should comfortably make 12 cups
 
5. Place cups in the freezer until set
 
6. Meanwhile, grate the lime zest and keep aside for garnishing
 
7. Juice the limes and also set aside
 
8. In a separate bowl, whip the cream until it forms stiff peaks
 
9. Slowly, in stages, add the lime juice and condensed milk and fold into the whipped cream until well mixed, being careful the mixture doesn't become runny
 
10. Fill the cups with the cream mixture and sprinkle the lime zest over the top
 
11. Place in the fridge for at least four hours, or for a chilly zap, place in the freezer for an hour

About the Chef...

 

Chef Aubrey at Stanley Safari Lodge

 

Chef Aubrey - Stanley Safari Lodge

Born and raised in Kalomo, Southern Province of Zambia. After he finished school, he moved to Livingstone where he obtained his Food and Beverage Certificate at the Livingstone Collage of Tourism in 2004. He began his work experience with Sun Hotel where he worked as room service, and later moved to Squires restaurant as a waiter. This is where his desire to work in the kitchen began. After a year in the Squires Kitchen, Aubrey spent some time at Southern Comfort Lodge before joining Stanley in August 2006.

 

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 West Coast Mussels A La Mariniere

by Chef Reuben Riffel

What you'll need...

The Method...

• 2 tablespoon onion
• ½ teaspoon garlic
• 4 tablespoons chopped parsley
• 1 bay leaf
• 1 sprig thyme
• 2 fl oz white wine
• 4 tablespoons butter
• 24 mussels
• 2 slices of Ciabatta Toasted
1. Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to its shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
 
2. Combine onion, garlic parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
 
3. Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

About the Chef...

 

Chef Reuben Riffel of Reuben’s at One&Only Cape Town

Reuben Riffel - Reuben’s at One&Only Cape Town

Chef Reuben Riffel is a high-profile and very well-respected member of the South African culinary community. He initially came into contact with fine dining by sampling the delicious morsels his mother brought home from the various gourmet restaurants she worked in.

Reuben is from a family that places huge importance on cooking and eating well, and he has seen first-hand how enjoyable meals unite people. This ethos has informed his personal approach to cooking, which includes simple yet authentic fine-dining dishes inspired by traditional South African flavours and ingredients.

He started out his working career in construction, but thanks to his mother got a job in the local restaurant industry. His first big break came at Monneaux Restaurant in Franschhoek, where he took up a position as a kitchen hand, only to eventually leave as executive chef, having won a few local awards for excellence on the way.

Riffel left South Africa for some international exposure and later earned recognition for his work at Bruno’s Brasserie in Cambridge, United Kingdom. Franschhoek, meanwhile, had entrenched itself as the foodie mecca of South Africa, and in 2004 Riffel opened his self-named restaurant there, much to the delight of local and international gourmets alike.

After just six months, Reuben’s was awarded the Eat Out Restaurant of the Year Award, and Reuben himself landed the coveted Chef of the Year Award. Endorsements, a tome of a cookbook, and numerous TV appearances and accolades followed. He even put in an appearance on the Martha Stewart Show.

In 2010 came the opportunity of a lifetime – to establish a kitchen at the One&Only Cape Town . His restaurant is now renowned for its fresh seafood and Cape-inspired dishes that feature seasonal specialties and typical regional ingredients.

 

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 Cider braised pork belly with cabbage lardon and a soy reduction.

by Chef nelis van Heerden

What you'll need...

The Method...

Pickled Fish
• 3 bottles of good quality cider
• 1 pork belly (rind off)
• 2 carrots
• 1 leek
• 1 celery stick
• 2 onions
• 3 cloves of garlic
• 5 sprigs of thyme
• Course black pepper
• Honey
• Half a head of cabbage
• 17 fl oz orange juice
• 5.3 oz Bacon pieces
• 0.25 cup Soya sauce
• Salt and pepper to season
1. Cut the onion, celery, leek and carrot on to 3 cm pieces and lay in a tray. Place the pork belly on top of the vegetables and rub well with salt and black pepper, also add the thyme.
 
2. Pour the 3 bottles of cider in to the tray and cover well with tin foil. Place in a preheated oven at 180 degrees Celsius for 3 to 4 hours.
 
3. Check that the meat is soft and cooked through. Remove from the tray, place in a new tray and cover with foil again, then place in the fridge for about 3 hours with some weight on it to compress the meat into a uniform shape.
 
4. Cut into 5cm blocks and cover with honey, place in a preheated oven for 5 minutes or until nice and golden brown. Set aside.
 
5. For the cabbage: Fry off the pieces of bacon and drain excess oil. Add the thinly sliced cabbage and orange juice to the pot and simmer for about 2 hours. Top up with water in the first hour only until cabbage is covered and then let the liquid evaporate thereafter. The cabbage will be done once most of the liquid has cooked away.
 
6. For the sauce: Add a quarter of a cup of soya sauce to a saucepan. Add a cup and a half of cream and bring to a boil. Once boiling add 5 tablespoons of honey. Simmer for 15 minutes or until the consistency has thickened sufficiently.
 
7. Plate the cabbage on a warm plate and placed the pork belly on top, drizzle some of the soy reduction over and garnish with any micro herb.

About the Chef...

 

Chef Nelis van Heerden at Protea Hotel Fire&Ice Melrose Arch

Nelis van Heerden - Protea Hotel Fire&Ice Melrose Arch

35-year old Nelis Van Heerden has seen a number of food fads and fashions come and go since he first trained as a chef at Protea Hotel Gold Reef City in 2000, and it has capitalize, for him what food is all about.

“I have worked in all kinds of kitchens, under all kinds of international influences, but there is a single element of continuity across all of those and which all good food has in common – a basic love of food; a respect and an understanding for flavour,” says Chef Nelis, who was recently appointed Executive Chef at Protea Hotel Fire & Ice! Melrose Arch.

Chef Nelis began his career when East-meets-West fusion food was all the rage. From there he moved to a kitchen where classic French cooking was given a British twist. He has worked in fine-dining restaurants and in hotels where the fare had to cater for the most varied of tastes.

Now, however, he is in a completely different food environment at Protea Hotel Fire & Ice! Melrose Arch.

“The food at Protea Hotel Fire & Ice! is almost experimental. It’s edgy, cool and sexy. We work with fresh tastes and flavours and our presentation, as well as our dish names, are cheeky and fun."

 

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 Cape Malay Pickled Fish

by Executive Chef Jocelyn Myers-Adams

What you'll need...

The Method...

Pickled Fish
• 2 lbs firm white flesh fish fillets
• ½ cup sunflower oil
• ½ cup flour
• 1 onion, sliced into rings
• 2 garlic cloves, slivered
• 1½ inch piece ginger, grated
• 1 tablespoon each: yellow mustard, black mustard, fennel and cumin seeds
• 3 of each: lemon leaves, cloves, bruised cardamom pods and allspice berries
• Zest of 1 lemons, finely grated
• 1 dried chili
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 2 tablespoons castor sugar
• 1/3 cup apple cider vinegar
• Sea Salt
 
Tomato Sambal
• 1/4 cup red onion, brunoised
• 1 teaspoon green chili, seeds removed, diced
• 1 cup tomato, seeds removed, brunoised
• 1 tablespoon fresh coriander
• 1 teaspoon extra virgin olive oil
• Sea Salt to taste
1. Heat oil to medium high.
 
2. Dust fish with flour, shaking off excess, then shallow fry each side until golden and just cooked. Drain on paper towel
 
3. To make pickling liquid, heat oil over medium heat, add the onion and cook on low until softened.
 
4. Add ginger and garlic and cook until soft.
 
5. Add seeds, cloves, cardamom and allspice and cook until they start to pop.
 
6. Add lemon leaves, zest, chili, turmeric and garam masala and cook until fragrant.
 
7. Play with the vinegar-sugar ratio to get the balance right and season.
 
8. To make the Tomato Sambal - Mix all the ingredients listed for the simbal together
 
9. Pour the liquid over the fish and serve with tomato sambal

About the Chef...

 

Chef Jocelyn Myers-Adams at The Table Bay Hotel

Jocelyn Myers-Adams - The Table Bay Hotel

Jocelyn has been with the Sun International group since 2009 and is now the Executive Chef of the Table Bay Hotel.

Her cooking philosophy is to keep it simple and to use great products. “I like to keep things authentic and not mix different cuisines. My focus now is on highlighting South African cuisine by sourcing local products and incorporating local dishes into our menus .My favorite products are Waterblommetjies and peppa. I use beautiful products and showcase them in my dishes. I like to play with molecular gastronomy too but only to enhance the experience, not to overwhelm. dews.,” says Jocelyn.

 

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 Home-made Muesli

by Chef Solly

What you'll need...

The Method...

Muesli Mix
• 2 cups rolled oats
• 1 cup dried banana pieces
• 1 cup macadamia nuts
• 1 cup sunflower seeds
• 1 cup green pumpkin seeds
• 2 cups corn flakes
• 2.2 lbs muesli
• 1 cup raisins
 
Syrup
• 17 fl oz honey
• 18 oz melted butter
 
1. Combine all the ingredients except for the raisins.
 
2. Melt the honey and butter together.
 
3. Roast in a moderate oven until golden brown, stirring every 10 minutes (about 40 minutes)
 
4. Add the raisins in the last 10 minutes of cooking.
 
5. Cool before storing in an airtight container.
 
6. Can be stored for 2 weeks or kept in a freezer for even longer.

About the Chef...

 

Chef Solly Mangena at Thornybush Game Lodge

Solly Mangena - Thornybush Game Lodge

Solly has been producing his amazing food at Thornybush since 2004!  He trained at Prue Leith and worked at The Magoebaskloof Hotel, as well as Glenshiel Hotel and Singita, before joining the Thornybush team.  He is known for his flair in producing everything from innovative salads to delicious Oxtail.
 
He loves using locally sourced produce.  He is a member of, and has cooked for, the chaîne de rotisserie.
 
His family home is near Tzaneen, in the village of  Sikororo, and he is the proud father of two wonderful daughters, both currently studying at the University of Pretoria.
 

 

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 Open-fire grilled beef fillet with blue cheese mousse

by Executive Sous Chef Munyaradzi Zariro

What you'll need...

The Method...

Beef fillet
• 6x 5.5 ounce beef fillets
• vegetable oil
• salt to season
Blue cheese mousse
• 1.75oz of olive oil
• 5.3oz of boneless and skinless chicken breast
• 5.3oz of courgette, peeled and diced
• 2 garlic cloves, minced
• 3/4 pint of double cream
• 7oz of Roquefort cheese
• 7oz of blue cheese, cows milk
• pinch of salt
• 1 egg
Vanilla and horseradish mash
• 21oz of potatoes, peeled and largely diced
• 3.5oz of butter
• 1.75 of creamed horseradish
• 2 tsp of salt
• Drops of vanilla essence
• 2 tsp of sugar
Wild mushrooms
• 14oz of wild mushrooms
• 2 sprigs of fresh thyme
• 2 sprigs fresh rosemary
• 2 garlic cloves, crushed
• 1/4 pint of sunflower oil
Leeks
• 7oz of leek, sliced across in fondant shape
• 1.5oz of butter
• 1 nutmeg, fresh and ready to grate
• salt to season
Turned carrots
4 large carrots
salt
1.Place the potatoes in a saucepan with lightly
 salted  cold water  and bring to the boil. Reduce toa simmer for around 30 minutes or until the potatoes are fully cooked
2.Meanwhile, heat the oil in a heavy-based pan over a medium to low heat. Add the courgette and garlic and cook until tender - stir frequently to avoid browning. Remove from the pan and set aside to cool
3.Trim the chicken and dice into medium-sized cubes. Place in the food processor and blend until smooth. Add the cooled courgette to the food processor and blend until smooth 
4.Add the egg and salt, Roquefort and another blue cheese, and blend into a smooth paste. Add the cream and blend again – be careful not to over mix as the cream will split. Form into quenelles and steam for 12-15 minutes, set aside for later use 
Quenelling
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape 
5.Drain the potatoes. Mash them while adding the butter, vanilla, horseradish, salt and sugar. Mix well and pass through a drum sieve
6.Place in a saucepan to reheat and cover the surface with baking parchment to keep moist. Combine with a little hot water when reheating to serve
7.For the mushrooms, heat the oil in a frying pan and once hot, add the mushrooms and sauté for 1 minute before adding the garlic, thyme and rosemary
8.Cook for about 5 minutes more, or until tender. Set aside to keep warm
9.For the and leeks, place a heavy pan over a medium heat and add the butter. Add the leeks and cook for 5 minutes, or until tender
10.Add the spinach and season with a pinch of grated nutmeg and some salt. Transfer to a colander to drain and set aside in a warm place
11.For the carrots, cut each one into four, by first cutting in half lengthways and then across the middle. Use a peeler or paring knife to shape each piece into a barrel shape
12.Cook in boiling salted water for 10 minutes or until the carrots are cooked but still firm. Drain and keep warm once cooked
13.Preheat the oven to 180°C/gas mark 4. Heat the oil in an oven-proof frying pan until smoking. Sear the beef fillets for 1 minute on each side, or until golden brown
14.Place the beef in the oven for 4-5 minutes to achieve a medium rare finish - you can cook for longer if you prefer steak well done. Allow to rest for 5 minutes before serving - reserve the pan juices
15.To serve, place a bed of the leek in the middle of each plate, lay the beef fillets aside. Add the blue cheese mousse on top of the beef and a quenelle of the horseradish mash alongside
16.Arrange the carrots next to the mash and the mushrooms with the mousse. Garnish with a sprig of rosemary and sliced fennel. Drizzle with pan juices and serve immediately

About the Chef...

 

Chef Munyaradzi Zariro at Victoria Falls Safari Lodge

Munyaradzi Zariro - Victoria Falls Safari Lodge

I was born on the 13th August 1967. I did my secondary education at Mpopoma High School from 1980 to 1984. I joined the teaching field from 1986 to 1990. 1991 to1992 I did my City and Guilds 706- 1 and 706-2 in Professional Cookery.

During the training I was attached at the Bulawayo holiday Inn from 1991 to 1992.From collage in 1993 I opened the Gorge Restaurant 1994 I joined the Zimsun at Makasa Sun in Victoria Falls.1996 I left and joined the Victoria Falls Safari Lodge till 2008 when I left for Botswana at Fair grounds Holdings, a conference centre. In 2009 I was called back at the Victoria Falls Safari Lodge as the Executive Sous Chef.

I have been at Victoria Falls Safari Lodge for 18 years although I left and came back. Victoria Falls Safari Lodge is a great company it doesn`t restrict innovation and creativity. 


 

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