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MAGIC MEAL TIMES AT MADIKWE
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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 Provinces 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 chefs in the world breathless and in awe of their South African counterparts.
Heritage Volume 5 No 2 |
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POLENTA BAKE
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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
½ onion chopped
1 tsp butter
1 tsp fl our
250ml milk
5ml nutmeg
MUSHROOM
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 |
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SPRINGBOK CARPACCIO WITH PRESERVED MELON SALSA
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 INGREDIENTS
500g smoked Springbok carpaccio
100g cream cheese
3 Avocados cut into medium chunks
I spring onion, finely chopped
Chives for garnish
SALSA
100g preserved melon, coarsely chopped (retain some of the syrup)
100g mild peppadews, coarsely chopped
METHOD
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 |
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DUCKBREAST WITH STICKY ORANGE SAUCE
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 2 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 butter
METHOD
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 sautι 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 |
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GRANADILLA CREME CARAMEL
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 INGREDIENTS
8 tbsp sugar
8 eggs
600ml milk
100ml granadilla pulp
6 tbsp castor sugar
1 tsp vanilla essence
METHOD
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 |
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THE BUSH HOUSE
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 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 |
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BUTTERNUT SOUP
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 INGREDIENTS
2 x butternut
1 x onion
2 x potatoes
Stock (chicken or vegetable)
Cream
Salt & pepper
METHOD
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 |
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WATERMELON & FETA SALAD WITH SWEET CHILLI, SESAME & CORIANDER DRESSING
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 SALAD INGREDIENTS
1 x Bowl of balled watermelon
1/2 bowl of feta cubes
SAUCE 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 |
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LEMON MERINGUE PIE
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 CRUST INGREDIENTS
1 x 200g pack of tennis biscuits
1/4 cup real butter, melted
FILLING 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 flour
MERINGUE 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 |
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THE FUTURE OF COOKING - TSHUKUDU BUSH LODGE
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Tucked away in the kitchen of Tshukudu Bush Lodge, is the Pilanesberg Game Reserves best kept secret; a couple of chefs 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 |
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GREEN BEAN AND PEPPERCORN SOUP
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 INGREDIENTS
1 x Onion
2 x Leek
2 x Potatoes, peeled and diced
300g peppercorns
500g Green Beans
Salt
1.5 Litres of Water
METHOD
Sweat onion and leek till soft
Add peppercorns
Add potatoes, green beans and water
Cook until soft and blend
Add salt to taste
Heritage Volume 4 No 4 summer 2007 |
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AUBERGINE TIAN WITH SMOKED SALMON
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 INGREDIENTS
1 x large Aubergine (2 medium)
Oil for frying
Flour for dusting
300g Smoked Salmon, diced
200g Cottage Cheese
50ml Lemon Juice
Salt and pepper
METHOD
Slice aubergine thinly and dust with fl our
Lightly fry in hot oil till golden brown (do not deep fry)
Remove and drain
Mix salmon and cottage cheese
Place a slice of aubergine on your plate, scoop a spoonful of
the salmon and cottage cheese mixture onto it and repeat.
Finish with another slice of aubergine placed on top
Add lemon juice, salt and pepper
Heritage Volume 4 No 4 summer 2007 |
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CRANBERRY MOUSSE
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 INGREDIENTS
500ml semi-whipped cream
250g Cranberry Sauce
30ml Gelatine
METHOD
Dissolve gelatine in water as per package instructions
Fold cranberry sauce into semi-whipped cream
Blend gelatine into cranberry mixture
Pour into ramekins and store in fridge until set
Heritage Volume 4 No 4 summer 2007 |
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DINING WITH JAN BOTHA
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 Recipes from the Master Chef of Mount Grace Country House and Spa in Magaliesburg.
Only an hours drive from Johannesburg and Pretoria, set in the Magaliesburg Mountains in 10 acres of exquisite gardens, this gem of country house hotels has been a haven of tranquillity and beauty for over 22 years, offering the best of South African rural life.
The original hotel in the Grace Collection, Mount Grace is the foundation stone of a proud family tradition of hospitality excellence.
Besides magnificent luxury rooms and a spa to die for, Mount Grace also treats its guests to a cornucopia of delectable meals. While the Copperfield Grill offers appetizing breakfasts and generous country buffets, guests in search of a little more intimacy can enjoy the privacy and romantic atmosphere of the outdoors a la carte restaurant. Step out into the beautiful gardens for a light lunch or afternoon cup of tea, or tuck into some of the light lunches on offer at the Spa Cafι.
Heritage Volume 4 No 3 - Spring 2007 |
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TOMATO, RED PEPPER & BASIL PESTO PARCEL
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 INGREDIENTS
200g Tomatoes
100g Red Peppers
50g Basil Pesto
10g Rocket
10g Baby Spinach
100g Beetroot cook, blend and strain to make a reduction
100ml Balsamic Vinegar reduce
METHOD
Blanche, skin and de-seed the tomatoes
Roast and skin the peppers
Cook, blend and strain the beetroot, and make a reduction
Make a Balsamic vinegar reduction
Layer the tomatoes, peppers and Basil pesto in a radial mould
Serve on a bed of rocket and baby spinach
Drizzle beetroot and balsamic reductions decoratively on the plate
Heritage Volume 4 No 3 - Spring 2007 |
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SCOTTISH SALMON
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 INGREDIENTS
200g Scottish Salmon
200g Risotto
10 ml Lemon Juice
50g Asparagus
50g Peppadews
100g Tomatoes
50g Onions
METHOD
Prepare risotto as per package instructions and add the peppadews and onions
Grill the salmon to your liking with some oil
Blanch and fl ash-fry the asparagus
Chop and fry the tomatoes in the juices remaining from the fish and use as a plate dressing
Plate the salmon and asparagus and drizzle with lemon juice
Heritage Volume 4 No 3 - Spring 2007 |
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MIXED BERRY PARFAIT
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 INGREDIENTS
10g Blackberries
10g Raspberries
50ml Cream
1 Egg Yolk
20g castor sugar
50g Gelatin
METHOD
Mix egg and castor sugar and blend until creamy
Add blackberries and raspberries to the egg mixture
Add Gelatin to the berry mixture
Whip the cream to a fi rm consistency and fold into the berry mixture
Place the complete mixture into a mould and refrigerate
Heritage Volume 4 No 3 - Spring 2007 |
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