Introducing the NEW Kalahari Curry!
CHICKEN CURRY with KALAHARI CURRY MIX
1 kg chicken pieces (I use thighs and legs, bone n and then a few wings)
3 tbsp olive oil
Kalahari Curry Mix sachet
1 tbsp turmeric
2 medium onions, chopped
4 cloves garlic, crushed
1 tbsp finely sliced fresh ginger
2 tbsp tomato paste
6 large fresh tomatoes (or 1 x 400g tin chopped tomatoes)
1 tsp salt
2 tbsp Gourmet Afrika
Smoked Mango Atjar or Mango & Paw Paw Chutney(or if you must, a fruity chutney!)
250 ml chicken stock
100 gm sultanas (optional)
2 lemons, cut in quarters
In a large saucepan (preferably cast iron), heat the oil. Add the Kalahari Curry Mix, turmeric, onion, garlic and ginger. Stir fry gently over medium heat till fragrant. Add the tomato paste and tomatoes, cook for a few minutes, then add salt. Gradually add the stock and stir in the Chutney, sultanas and lemons. Cook for about 10 minutes until sauce has thickened. Add the chicken pieces. Simmer on a low heat, covered until the meat is tender. Stir occassionally. When meat s soft, squeeze out the lemons, remove the skins. Serve with rice, Gourmet Afrika
Smoked Mango Atjar or Mango & Paw Paw Chutney and apple sambal.
** This recipe can also be used with beef, lamb, seafood or vegetables only. Stock can be substituted with coconut milk if you are using seafood.
are a few recipes from "Cooking for Pleasure"
just to wet your appetite
and give you a taste!
A traditional dish
which goes back a long way. Note the sultanas, which really enhances this dish.
500g smoked fish, boned, skinned and roughly flaked
2 large potatoes, peeled and cut into small cubes
or vegetable oil
1 tsp finely sliced ginger
1 packet Gourmet Afrika
Cape Malay Spice Mix
1-2 chillies (if you want it really hot!)
very ripe tomatoes, chopped
2 cups cooked rice
4 tbsp sultanas (optional)
2-4 hard boiled eggs
salt, black pepper
lemon or lime juice (essential!)
Gently stirfry the onion
and potatoes in a large frying pan in the butter or oil. Keep frying until golden.
Stir in the ginger, Spice Mix, chilli, and tomato, and cook over a very gentle
heat for a few minutes more. Stir occasionally. Mix in the fish, rice and sultanas.
Cover and steam over a low heat until piping hot. Flavour with pepper and a little
salt. Serve on plates with the hard boiled eggs, and a good squeeze of lemon or
OR PICKLED FISH
I was a child, Kerrievis (Pickled Fish) was always made at Christmas time, to
be consumed with thick slices of home-baked bread!
1 kg firm white fish fillets (Nile Perch is ideal)
375ml white vinegar
2 tsp salt
½ cup sugar
tbsp Gourmet Afrika Special Malay Curry Mix
2 tsp turmeric (borrie)
1 tbsp fresh ginger
5 lemon or bay leaves
the fish in serving portions. Mix all the other ingredients and simmer for 20
minutes in a large saucepan. Add the fish very carefully and simmer another 20
minutes. Be careful not to break the fish. Remove the fish with a slotted spoon
to a glass dish. Pour sauce over. Cool, cover with clingwrap and refrigerate for
2-3 days before serving for flavours to mix. Serve cold with a salad and crusty
You will need:
Bottle GOURMET AFRIKA Bobotie Sauce
1 Sachet GOURMET AFRIKA Bobotie Spices
Butter and oil
4 medium onions (chopped coarsely)
2 thick slices
bread - soaked in 1 ½ cups milk
FRESH bay or lemon leaves
- Use a heavy-based saucepan and let it get very warm. Add Bobotie Spices with a
little oil and stirfry. CAREFUL NOT TO BURN!
4 tbsps butter and oil mixed, and when butter has melted, add onions. Saute for
10 minutes, or until onions are soft, but not brown. Remove from heat and add Bobotie Sauce.
meat and bread (press out all the milk from the bread, and reserve milk).
mixture, covered, for about 20 mins., stirring occasionally to make sure the bread
and meat is cooked through. Pour into an oiled baking dish.
the reserved milk and the eggs and pour over the meat mixture. Add bay or lemon
leaves, pressing them into the mixture
at 180degC for 35 minutes or until the egg custard is set.
bananas dipped in lemon juice can be arranged on top and baked the last 10 minutes
- Serve with rice
and Gourmet Afrika Blatjang Chutney
recipe needs a bit of forward planning, but is ideal for the cheaper venison off-cuts.
(If you can't get veal, substitute with lamb) A very economical and robust dish,
ideal for that special dinner party.
2 kg venison, boned and meat cut into cubes (keep the bones)
bacon, cut in strips
¼ cup raisins
2 carrots, grated
3 lemon leaves
1 tbsp dried thyme
3 tbsp brown sugar
bottle GOURMET AFRIKA Red Wine, Garlic & Ginger Marinade
1 tbsp rock
1 tbsp oil
3 onions, chopped
1 tsp corn flour
Quince or guava jelly (to serve)
all the ingredients except the oil, onion and corn flour in a large glass dish.
Add the meat. Sweat the onion in the oil till soft, and add to the marinade. At
the same time, place the bones in a large saucepan, cover with 1 litre water and
cook until the liquid has reduced to half. Cool. Remove the bones and discard;
add the cooled stock to the marinade. Keep refrigerated overnight.
next day, heat the meat and marinade mixture to boiling point in a large saucepan.
Reduce the heat and simmer until the meat is very soft and most of the liquid
has reduced. Be careful not to cook it too dry - add a little water if dry. Add
60ml sweet sherry. Dissolve the corn flour in a little water and stir through
to thicken the mixture. Spoon into a pie dish and leave to cool. Remove the lemon
leaves. Cover with pastry (either puff pastry or your own) and paint with egg.
Bake at 210 deg. For 20-25 minutes or until top is golden. Serve with jelly and
You will need:
30ml oil, 2 large oxtails
3 med onions (sliced)
500ml hot water
Sachet Gourmet Afrika Potjiekos Spice
Fresh rosemary and parsley
tbsp Gourmet Afrika Blatjang Chutney
2 tbsp tomato sauce
2 tbsp honey
1 tbsp Gourmet Afrika
Special Malay Curry Mix
as much excess fat from the oxtails as possible. Heat oil in a cast iron pot and
sauté meat until brown: set aside. Add onions, garlic and spice sachet. Stirfry
for about 5 minutes to release flavours. Return meat & add hot water. Cover and
simmer on a very low heat (or in a 160deg oven) for at least two hours, or until
the meat starts coming away from the bones.
the meat is cooking, prepare the veges in this order: 2 ripe bananas, sliced;
3 med carrots, sliced; 10 small potatoes, peeled; 10 pickling onions, peeled;
1 x 400g tin crushed tomatoes.
meat is ready, add veges in that order and cook slowly for another hour. Add fresh
chopped rosemary and parsley.While cooking, mix ingredients for the sauce, add
and cook for another 30 mins. Check seasoning; add extra salt and cracked pepper
if necessary. Serve on pap (maize meal porridge) or rice.
Lamb Kebabs with dried apricots and spices
1 Kg lamb fillets (in 4cm cubes) OR a leg of lamb, boned and cubed
dried apricots 20 - 30 baby onions
1 bottle Gourmet Afrika Sosatie Marinade
Parboil the onions for
a few minutes. Marinade the lamb, dried apricots and baby onions in the Sosatie
Marinade overnight. Thread the meat, apricots and onions on pre soaked wooden
skewers, alternating. Grill on the BBQ or panfry. Serve with rice or polenta and
a fresh salad.
most traditional of all South African desserts. It is said that ever since the
late Queen Mother visited South Africa in 1947, she has had this made for her
as her favourite dessert!
1 cup S.R.flour
1 tsp baking powder
1 tbsp sugar
2 tbsp water
all the ingredients to make a stiff mixture and spread in a round flan dish.
4 tbsp plain flour
1 cup sugar
2 tbsp cornflour
1 L milk
few drops vanilla essence
together the flour, sugar, cornflour with just enough milk to form a smooth mixture.
Bring the rest of the milk VERY SLOWLY to boiling point with the cinnamon stick;
remove from the heat. Beat the eggs well and mix in with the flour, then stir
into the milk very gradually (this needs a lot of patience, and has to be done
slowly.) When well mixed add the vanilla and butter; keep stirring until thick.
Remove the cinnamon stick and pour filling into the pastry shell. Bake in a moderate
oven for 20-30 minutes or until mixture is set. Sprinkle immediately with cinnamon
sugar, while still hot.Enjoy with a cup of Rooibos Tea (available from health
food stores & some supermarkets)
dishes are some of the most versatile, quick and easy, healthy meals you can create.
Just let your imagination take over!
PERI PRAWN PASTA
1kg nice big green prawns, peeled, cleaned, tails intact
Afrika Peri Peri Marinade
200g Zucchini, sliced lengthways, very thinly
Olive oil 400g Linguini or Fettucini
fresh dill, chopped
pasta in boiling salted water until al dente; drain
olive oil and Gourmet Afrika Peri Peri Marinade in a saucepan over low
the zucchini and cook for 1 minute.
prawns and heat through ± 30 seconds.
the pasta to the prawn mixture.
Toss well , add the chopped dill and serve immediately.
w SMOKED CHICKEN & SMOKED TOMATO and RED WINE SAUCE
ROSEMARY AND ROASTED PINE NUTS.
400g Penne or Fettuccini Pasta
Gourmet Afrika Smoked Tomato
& Red Wine Sauce
1/2 Smoked Chicken, de-boned and cut into
bite sized pieces
2 Zucchini, sliced lengthwise, very thinly
the pasta as per instructions on the packet until al dente; drain. Mix the Smoked
Tomato and Red Wine Sauce with the cream and pour into a frying pan; heat
gently. Add the chicken and zucchini and just heat through. Mix with the pasta.
Stir in shredded basil to taste. Serve immediately in deep bowls and top with
roasted pine nuts.
Substitute the smoked chicken with tasty meatballs. Mix together 500g premium
mince with garlic, onion, fresh mozzarella, chopped basil, breadcrumbs and grated
tomato. Season with salt and pepper. Form into medium sized balls and brown in
hot oil. Add to the pasta sauce and simmer gently for a few minutes. Serve with
spaghetti, topped with shaved parmesan and fresh basil. Delicious!
150ml Gourmet Afrika Lemon & Lime Infused Oil
1 small red chilli, de-seeded, chopped
500g green prawns,
peeled and deveined, tails intact
200g smoked salmon
1 large red capsicum,
roasted, skin removed, sliced
2 vine ripened tomatoes, diced
½ cup white
1 avocado, peeled, diced
½ cup fresh basil leaves
2 tbsp lemon
thyme, leaves only
salt and freshly ground black pepper
½ cup roasted
Cook the pasta
as directed on the packet until al dente. Heat the oil in a large frying pan over
medium heat. Add the garlic and chilli and cook, stirring, for 2-3 minutes. Add
the prawns and toss for 3 minutes only (don't overcook them!) Add the salmon,
capsicum, tomatoes and wine, tossing frequently until the prawns just turn pink.
Drain the pasta. Return to the saucepan and add the prawn mixture, avocado and
herbs. Toss gently until combined. Season to taste. Spoon into pasta bowls, top
with pine nuts and drizzle with extra Lemon & Lime Infused Oil.
SEAFOOD PASTA with MANGO, LIME & GINGER SAUCE
You will need:
Gourmet Afrika Mint, Coriander & Ginger Marinade
Afrika Mango, Lime & Ginger Sauce
1Kg seafood of your choice - mussels,
prawns, scallops, calamari and firm fish like Nile Perch
1 Med Spanish onion,
1 Large avocado, peeled and diced
1 Mango, peeled and diced
(if not in season - paw paw or kiwi fruit)
1 Bunch asparagus, cut in small
portions, blanched and refreshed in cold water.
Mixed lettuces Chopped fresh
herbs - coriander, mint, lemon thyme
1 Packet penne pasta
the seafood in the Mint and Coriander Marinade for at least two hours.
the pasta in plenty of salted water until just al dente. Drain and refresh. Transfer
to a large salad bowl.
seafood in a skittle pan in batches. Be careful not to overcook!.
with all the other ingredients.
liberally with the Mango, Lime & Ginger Sauce and toss to mix.
make it extra special, decorate with edible flowers such as nasturtiums or hearts-ease
Enjoy with some
lovely white wine!
LIME and GINGER SAUCE is great drizzled over panfried chicken fillets just
before you serve them. Or with any kind of fish - panfried, ovenbaked, grilled,
cooked on the BBQ or steamed. Great with Fish & Chips! Or spoon over some good
quality ice cream and sprinkle with chopped nuts.
and BASIL PASTA with SUNDRIED TOMATO OIL
is a dish you make when you REALLY don't feel like cooking! Great in summer when
basil is in abundance. Just make sure you use only the best tomatoes.)
1 Spanish onion, finely chopped
2 Large vine ripened tomatoes,
2 Cloves garlic, finely chopped
1 Small chilli, seeds removed
1 Tbsp lemon juice
¼ - ½ Cup Gourmet Afrika Sundried Tomato
2 Tbsp fresh lemon thyme, finely chopped
3 Tbsp (or more!) fresh
Salt and cracked black pepper
Pasta of your choice (I
Roasted pine nuts (essential!)
the tomatoes with the onion, garlic, chilli, juice, oil, herbs and seasonings
in a bowl; cover and stand for at least 1 hour.
pasta in boiling salted water, drain. Stir the cold sauce through the pasta, sprinkle
with extra basil, parmesan cheese and pine nuts. Drizzle with more oil if needed.
shredded smoked chicken for the meatlovers.
PASTA w SUNDRIED TOMATO & CHILLI JAMBO
This is one of the nicest pasta dishes! Great in winter sitting by a log fire
with a good bottle of red! It is best made the day before, so the flavours can
You will need:
1.5 kg oxtail, cut
¼ Cup Gourmet Afrika Sundried Tomato & Roasted Garlic
1 large carrot, peeled & diced
1 stick celery, diced
washed, thinly sliced
1 onion, finely chopped
2 small chillies, seeds
1/2 bunch lemon thyme, leaves only
lemon or bay leaves
1 cup white wine
600g tomatoes, peeled, diced
tbsp Gourmet Afrika Sundried Tomato & Chilli Jambo
salt & freshly ground
1/2 cup sultanas
1/2 cup roasted pine nuts
the oxtail in a medium saucepan, cover with cold water & add 1/2 tsp salt.
to the boil over med high heat, removing the foam from the surface. Simmer, uncovered
for 30-45mins. Remove the oxtail, reserving the cooking liquid.
the oven to 180deg.C. Heat the Sundried Tomato & Roasted Garlic Oil in
an ovenproof dish over med. heat. Add the carrot, celery, leek, onion, chillies
thyme & prosciotto; cook gently 6-8 mins. until vegetables have softened. Add
the Sundried Tomato & Chilli Jambo and stir to mix. Add the oxtail, lem9on
thyme leaves and wine, simmer 4-5 mins. or until wine evaporates.Stir in the tomatoes.
Cover with a lid or foil and bake in the pre –heated oven for 2-3 hours or until
the meat is coming away from the bone, adding reserved oxtail broth when needed.
The mixture should be quite liquid, as the pasta will absorb it.
the pasta in boiling water until al dente. Drain. Stir the sultanas, pine nuts
& pasta into the oxtail and season. Serve in deep pasta bowls, top with a dollop
of Sundried Tomato & Chilli Jambo and some fresh lemon thyme sprigs.Heavenly!
Spread a pizza base (preferably home made!) liberally with Gourmet Afrika Sundried
thick slices of buffalo mozzarella (or fresh mozzarella if you can't get buffalo)
on top. Follow with thick slices of the best tomatoes you can get. Sprinkle with
lots of shredded basil. Season with salt and freshly ground black pepper. Top
the lot with parmesan cheese and drizzle with Gourmet Afrika Sundried Tomato Oil.
in a moderate oven.
with more oil when you take it out. The best pizza!
crisp slices of prosciotto for that extra touch.
AFRIKA EASY RECIPES
OILS, CHUTNEYS AND SPICES
Marinades are great to enhance flavour, tenderise meat and create a base for a great sauce.
Have a 'wardrobe' of
different OILS! Flavoured oil always enhances any dish such as a pasta,
salad or even dipping crusty bread. Try our oils - Sundried Tomato & roasted Garlic
Oil, Roasted Garlic & Rosemary Oil and Lemon & Lime Infused Oil (my favourite!)
Chutneys and Atjars are great as a base for gourmet pizza or hamburgers. Try our Smoked Mango, Tomato
& Apple Atjar (relish) on gourmet lamb burgers!
SESAME, LIME & GINGER MARINADE
(By far my most favourite marinade)
Lamb Fillets in Sesame, Lime & Ginger for a few hours. Panfry to your liking.
Serve on a bed of Mashed Sweet Potato, flavoured with Lime Rind and Lime Juice.
Top with lots of Baby Spinach leaves. Delicious and quick!
Atlantic Salmon Portions in Sesame, Lime & Ginger for an hour. Panfry till still
pink in the middle. Serve on Hokkein Noodles tossed with a little of the Marinade,
panfried cherry tomatoes, sliced spring onions, julienned snow peas. Top with
fresh mint & coriander.
serve Lamb Fillets or Salmon on a bed of couscous, seasoned with Gourmet Afrika
Citrus Couscous Spice Mix. Top with minted yoghurt.
peeled, cleaned and deveined green prawns and mango pieces on soaked wooden skewers.
Marinate in Sesame, Lime & Ginger for an hour. Panfry or cook on the BBQ. Serve
with blanched fresh asparagus on a bed of mixed lettuces (mesclun). Drizzle with
a little extra Marinade and top with fresh herbs, such as lemon thyme, Italian
Parsley or mint.
Lime & Ginger Marinade is great to flavour stirfries, noodles, pasta and even
your lamb or chicken roast!
SALMON w FRESH HERBS
500g Atlantic Salmon, cut into 5cm x 3cm fingers
Afrika Sesame, Lime & Ginger Marinade OR Mint, Coriander & Ginger Marinade
2tbsp ea of chopped tarragon, dill, parsley & lemon thyme
4 tbsp Gourmet
Afrika Lemon & Lime Infused Oil
100ml plain yoghurt
100ml fresh cream
the salmon in the marinade of your choice for 30 minutes.
the chopped herbs on a plate and roll the salmon fingers in them.
the remaining marinade for the sauce.
the oil in a pan over medium heat and cook the fish for 2-3 minutes or until the
fish becomes opaque. Remove and keep warm.
the fresh cream and yoghurt together.
in the rest of the marinade and when it is fizzing wildly, stir in the cream and
- Serve with
a delicious hot potato salad.
halved new potatoes for 10 minutes, drain and saute in Gourmet Afrika Lemon
& Lime Infused Oil for 5 minutes.
from the heat, allow to cool and stir in a handful of mixed chopped herbs.
and SMOKED MANGO BAKE
You will need:
1 tbsp oil (Canola is best)
1 tbsp Gourmet Afrika Special
1/2 bottle Gourmet Afrika Smoked Mango, Tomato & Ginger
1 cup good chicken stock
6-8 Chicken Thigh Fillets with bone
in OR 4 Chicken Marylands
½ cup coriander leaves
2 tbsp roasted crushed macadamia nuts
the oven to 200 deg C. Heat the oil in a pan. Add the Sprcial Malay Curry Mix
and stir until fragrant. Add the Smoked Mango Atjar and stock. Bring to the boil.
Place the chicken in a single layer an ovenproof dish. Pour the mango mixture
over the chicken, and bake, covered, for 30 mins. Uncover and bake for another
20 mins., or until chicken is cooked through. Garnish with fresh coriander and
roasted macadamia nuts. Serve with couscous or rice. You can also add baby potatoes
or young sweet potatoes to the chicken bake. Delicious!
1 kg Lamb Shanks (ask your butcher to cut the shanks into chunks)
OR 1kg Minced Meat
3 tbsp olive oil
2-3 tbsp Gourmet Afrika Special Malay
2 med onions, chopped
4 cloves garlic, crushed
Granny Smith apple, chopped
1 tbsp finely sliced fresh ginger
6 large fresh
tomatoes (or 1 x 400g tin chopped tomatoes)
2 tbsp tomato paste
1 tsp salt
tbsp Gourmet Afrika Blatjang Chutney (or if you must, a fruity chutney!)
tbsp plain flour
250ml beef stock
1 tbsp golden syrup (optional)
2 lemons, cut in quarters
CHICKEN SALAD WITH MANGO CHILLI MAYONNAISE
& MACADAMIA NUTS
2 chicken breast fillets
peeled and sliced (if not available, nectarines or any firm fruit in season)
avocado, peeled and sliced
1 salad onion, thinly sliced
fresh chopped herbs
(thyme, oregano or coriander)
chicken in strips and marinate in Gourmet Afrika Mint & Coriander Marinade for at least 1 hour
until nice and brown, and cooked through
lettuces in a salad bowl, arrange mango, avocado and onion on salad leaves
chicken strips and sprinkle with chopped macadamia nuts
liberally with Gourmet Afrika Mango & Chilli Mayonnaise. Top with fresh
herbs. Enjoy with fresh, crusty bread. Don't forget the good white wine!
** This recipe is equally delicious with a BBQ chicken, skin removed and meat
cut in bite sized pieces. A quick and easy meal for the family or friends!
** Mango & Chilli Mayonnaise is wonderful with BBQ chicken, or on chicken
sandwiches. Great as a dipping sauce for seafood.
** Mint & Coriander Marinade is equally good as a marinade for seafood, lamb,
tofu or vegetables.
MALAY LAMB SHANKS
4 - 6 lamb shanks (get your butcher to French trim them)
Afrika Spicy Malay Sauce
Chopped fresh coriander
oven to 160deg.
lamb shanks in a non-stick pan (no need to use oil).
in an ovenproof dish with a lid (or something you can cover with tinfoil).
over ½ - 1 bottle Spicy Malay Sauce (depending on size of shanks) and ½
cup water. Cover tightly and cook in oven for about 2-3 hours.
shanks after one hour. Cook until meat separates easily from the bone. This must
be a very slow process - the longer the better!
chopped coriander, and serve with rice or polenta and a fresh salad. Make sure
you have finger bowls, as there will be much finger-licking!
Afrika Spicy Malay Sauce is also delicious as a base for seafood soup. Empty
the contents of the bottle in a saucepan. Dilute with equal amount chicken (or
seafood) stock and 1 cup of dry white wine. Bring to the boil. Add your favourite
seafood - green prawns, scallops, calamari, firm fish - in batches. Do not overcook
seafood! Garnish with chopped coriander. Serve with crusty bread and a good wine.
You will need:
ghee (or oil)
1kg chicken pieces (breasts, thighs, legs)
2 tbsp Gourmet
Afrika Special Malay Curry Mix
1 tbsp Turmeric
1 tbsp finely chopped
2 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 med onion, chopped
500g baby potatoes
1 cup chicken stock
tbsp lemon juice
2 x 425g cans peeled chopped tomatoes
¼ cup coconut cream
(or milk) shredded fresh coriander for garnish
the ghee (or oil) in a heavy-based pan and cook the chicken in batches until browned
all over. Remove and set aside. Add the remaining ghee, add the Special Malay
Curry mix, turmeric, coriander, garlic, ginger and onion. Cook until fragrant,
and onion is soft.
the chicken pieces to the pan, add the potato and gently toss in the spices to
coat. Season generously with salt and pepper. Pour in the chicken stock, scraping
the spices on the bottom of the pan; add the lemon juice and tomatoes and bring
the mixture to the boil. Reduce the heat and cook for 1-1 ½ hours, until the potatoes
are tender and the meat is falling off the bones.
the chicken from the pan, let it cool and pull the meat off the bones. While that
is happening, reduce stock in the pan by turning up the heat. Return the meat
to the pan. Stir in the coconut cream or milk and cook on a low heat until heated
through. Garnish with coriander leaves and serve with jasmine rice.
CHICKEN SALAD with MANGO, LIME & GINGER SAUCE
This is a meal in itself. Use your imagination, and vary the fruit and vegies
seasonally. But DO make sure you always have the smoked cheese.
1 Smoked chicken, skinned, boned and flesh shredded
1 bunch grapes, halved and seeded
1 bunch asparagus,
trimmed, blanched and refreshed under cold water
2 tbsp capers
smoked cheese, cubed
Chopped fresh herbs (marjoram, tarragon,
Gourmet Afrika Mango, Lime and Ginger Sauce
all the ingredients in a large salad bowl.
liberally with Mango, Lime & Ginger Sauce
- Serve with
crusty fresh bread and a crisp white wine.
several deep diagonal slashes across a whole reef fish (snapper is lovely). Rub
with salt and set aside for 10 minutes.
oil in a large frying pan and brown fish on both sides. Remove and place on a
lightly oiled sheet of tinfoil.
5 large cloves of crushed garlic in the oil , remove and mix with chopped coriander
and kaffir lime leaves. Add salt & pepper to taste.
with Mango, Lime & Ginger Sauce and pour mixture over fish.
up foil to make a parcel and place on the BBQ (or in a medium oven) until cooked.
- Serve sprinkled with
pine nuts and lemon wedges.
CHICKEN OR PRAWN SALAD WITH HOKKEIN NOODLES
You will need:
4 chicken breast fillets
Gourmet Afrika Sesame, Lime
& Ginger Marinade
750g hokkein noodles
6 spring onions, sliced
large red capsicum, roasted (important!)
100g snow peas, sliced thinly
1 med zucchini, sliced thinly
punnet cherry tomatoes,
3 tbs fresh mint leaves
3 tbs fresh coriander leaves
the chicken fillets in a little Sesame, Lime & Ginger Marinade for at least
two hours. In the meantime, prepare the vegetables. Separate the noodles, pour
boiling water over them and allow to stand for 5 mins., or until the noodles are
soft. Rinse under cold water and drain well.
the chicken fillets from the marinade and cook on a lightly oiled chargrill plate
until cooked through. Remove from heat and allow to rest for 4-5 mins. Slice thickly
at an angle.
the noodles in a large salad bowl, add the vegetables, chicken and cashews. Toss
to combine. Drizzle with Sesame, Lime & Ginger Marinade to taste. Sprinkle with
the herbs, and maybe some nasturtium flowers for effect.
Chicken can be replaced with green prawns, marinated in the same way.
Marinate Lamb Fillets in Sesame, Lime & Ginger Marinade. Serve on a bed
of roasted capsicum, eggplant, Spanish onion, garlic and roma tomatoes. Sprinkle
with fresh herbs - basil, coriander or thyme.
Marinate large green prawns in Sesame, Lime & Ginger Marinade. Cook on
the BBQ. Serve tossed through baby rocket leaves with chargrilled zucchini, cherry
tomatoes and fresh herbs.
SMOKED SALMON, AVOCADO AND SOUR CREAM PANCAKES
looks spectacular, and you will really impress your friends!)
You will need:
6 large free-range eggs
1 tbsp Gourmet Afrika Lemon
& Lime Infused Oil
2 tbsp cornflour
2 tbsp water
Sea salt flakes
and cracked black pepper to taste
2 tbsp butter
100g Smoked Salmon
1 med avocado
1 tbsp lemon juice
1 tbsp each fresh chives, dill and parsley
Cracked black pepper
Gourmet Afrika Chilli Jambo
a medium bowl, beat the eggs, water, cornflour, salt and pepper until creamy.
Heat a medium non-stick pan and add ¼ of the Lemon & Lime Infused Oil and butter.
When the oil and butter is hot, pour in ¼ of the egg mixture. Move the egg around
so it covers the base of the pan. Lower the heat and cook until the underside
of the pancake is set and slightly coloured. Use a wide egg slice to flip over.
Cook the other side. Repeat with the other three portions of egg in the same way,
to give you four even-sized pancakes.Cover to keep warm.
for the filling. Cut the salmon into strips. Mash the avocado with the lemon juice,
sour cream and herbs. Season to taste. Spread the avocado mix carefully over the
first pancake. Cover with a second pancake. Spread the second pancake generously
with the Chilli Jambo and arrange the salmon along the centre. Repeat with the
other two pancakes. Roll up carefully. Cut diagonally into thick slices. Garnish
with lots of herbs and edible flowers and serve immediately.
a creamy cheese sauce, add 2 tbsp Gourmet Afrika Citrus & Ginger Mustard and a handful of parmesan cheese. Serve separately to pour over the pancakes.
Serve with crusty baguette bread.
FISH WRAPPED in BANANA LEAVES
with CHILLI, CORIANDER, GINGER and LIME MAYONNAISE
You just can't go wrong with this combination of flavours. Banana leaves are available
from oriental stores. If you really can't get them, tinfoil will do.
4 large banana leaves
1 tbsp olive oil
Chilli, Coriander, Ginger and Lime Mayonnaise
225g reef fish per person
(we use snapper)
4 Rosemary sprigs to secure
the oven to 230deg. Lay out your banana leaves and rub them with oil. Place a
peace of fish on each leaf and spread generously with the mayonnaise. Fold the
leaf over the fish, bringing the sides in and spiking it with a rosemary sprig
(or tie with kitchen string if you havn't got rosemary). Put your parcels on a
baking tray and bake for 15 minutes, then remove from the oven and allow to rest
for 5 minutes. This will also let the flavours infuse.
- Serve each parcel on individual plates and let your guests open them to let the
fragrant steam out - it smells fantastic! Pass freshly chopped coriander around
to sprinkle on the fish. Serve with plain rice to mop up the juices. Lovely.
You will need:
500g flaked, cooked white fish (we like nile perch)
¼ cup Gourmet Afrika Chilli, Coriander, Ginger and Lime Mayonnaise
1/3 cup plain flour
Salt and freshly ground black pepper to taste
tbsp Fresh coriander, chopped
Extra egg, beaten
all the ingredients, except the breadcrumbs and extra egg in a mixing bowl. Mix
well with your hands, without working the mixture too much. Form into patties;
dip into egg, then breadcrumbs. Place on a plate and refrigerate for 30 mins.
Fry the patties in oil until golden; drain on kitchen paper.
with mashed potatoes and a fresh salad. Drizzle a little mayonnaise on each fish
cake and decorate with fresh coriander sprigs.
Stir Gourmet Afrika Chilli, Coriander, Ginger and Lime Mayonnaise through
a seafood pasta - prawns, smoked salmon, roasted Capsicum, vine ripened tomatoes
and avocado. Sprinkle with chopped coriander. Delicious!