Gourmet

Afrika

the taste of Africa
Home Retail Outlets Products Private Dining Safaris

"COOKING for PLEASURE"
Gourmet Afrika Favourites & Traditional Recipes

Matilda Scarfe's passion is cooking. Beginning with her mother's and grandmother's recipes, she has developed a style so very African - a gourmet sensational experience.

Throughout the book ( 144 pages of delicious recipes!), Matilda gives you hints of how to experiment with your cooking style. Her playful attitude will inspire you to be more creative and ENJOY cooking. It's delightful to read - even when you are not cooking! The recipes often call for her sauces that she sells throughout select outlets and through her website www.malenyqueensland.com/gourmetafrika . Don't be afraid to create wonderful meals substituting her products for over the counter brands. BUT, when you need to serve the very best, follow the recipe exactly as written. The book is a must f or creative cooks who are still expanding their international cooking talents. But most importantly, for every person who needs to cook a meal.

Matilda also conducts Gourmet Cooking Safaris to South Africa and cooking classes at Buderim Ginger Factory in Yandina. For more information call Matilda on (07)5435 2445.


Brenda Matthews, Maleny Print & Copy

 

 

 

Introducing the NEW Kalahari Curry!

CHICKEN CURRY with KALAHARI CURRY MIX

You will need:
1 kg chicken pieces (I use thighs and legs, bone n and then a few wings)
3 tbsp olive oil
Gourmet Afrika 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.

Here are a few recipes from "Cooking for Pleasure"
just to wet your appetite and give you a taste!

SMOORVIS

A traditional dish which goes back a long way. Note the sultanas, which really enhances this dish.

You will need:
500g smoked fish, boned, skinned and roughly flaked
2 onions, finely sliced
2 large potatoes, peeled and cut into small cubes
butter 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!)
2 large 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 lime juice.

KERRIEVIS OR PICKLED FISH

When I was a child, Kerrievis (Pickled Fish) was always made at Christmas time, to be consumed with thick slices of home-baked bread!

You will need:
1 kg firm white fish fillets (Nile Perch is ideal)
2 onions, sliced
375ml white vinegar
60ml water
2 tsp salt
½ cup sugar
3 tbsp Gourmet Afrika Special Malay Curry Mix
2 tsp turmeric (borrie)
1 tbsp fresh ginger
5 lemon or bay leaves

Cut 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 fresh bread.

BOBOTIE

You will need:
1 Bottle GOURMET AFRIKA Bobotie Sauce
1 Sachet GOURMET AFRIKA Bobotie Spices
1kg Mince
Butter and oil
4 medium onions (chopped coarsely)
2 thick slices bread - soaked in 1 ½ cups milk
3 eggs
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!
  • Add 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.
  • Add meat and bread (press out all the milk from the bread, and reserve milk).
  • Simmer mixture, covered, for about 20 mins., stirring occasionally to make sure the bread and meat is cooked through. Pour into an oiled baking dish.
  • Beat the reserved milk and the eggs and pour over the meat mixture. Add bay or lemon leaves, pressing them into the mixture
  • Bake at 180degC for 35 minutes or until the egg custard is set.
  • Sliced bananas dipped in lemon juice can be arranged on top and baked the last 10 minutes
  • Serve with rice and Gourmet Afrika Blatjang Chutney

CAPE VENISON PIE

This 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.

You will need:
2 kg venison, boned and meat cut into cubes (keep the bones)
125g bacon, cut in strips
¼ cup raisins
2 carrots, grated
3 lemon leaves
1 tbsp dried thyme
6 pimento
5 cloves
3 tbsp brown sugar
1 bottle GOURMET AFRIKA Red Wine, Garlic & Ginger Marinade
1 tbsp rock salt
1 tbsp oil
3 onions, chopped
1 tsp corn flour
60ml sweet sherry
Quince or guava jelly (to serve)

  • Mix 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.
  • The 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 mashed potatoes.

OXTAIL POTJIEKOS

You will need:
30ml oil, 2 large oxtails
3 med onions (sliced)
1 tbsp crushed garlic
500ml hot water
Sachet Gourmet Afrika Potjiekos Spice Mix
Fresh rosemary and parsley

Sauce:
4 tbsp Gourmet Afrika Blatjang Chutney
100ml brown vinegar
2 tbsp tomato sauce
2 tbsp honey
1 tbsp Gourmet Afrika Special Malay Curry Mix

Cut 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.

While 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.

When 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.

SOSATIES

Tender Lamb Kebabs with dried apricots and spices

You will need:
1 Kg lamb fillets (in 4cm cubes) OR a leg of lamb, boned and cubed
150g 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.

MELKTERT

The 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!

You will need:
1 cup S.R.flour
1 tsp baking powder
1 tbsp sugar
1 tbsp milk
125g butter
1 egg
2 tbsp water

Mix all the ingredients to make a stiff mixture and spread in a round flan dish.

FILLING:
4 tbsp plain flour
1 cup sugar
2 tbsp cornflour
1 L milk
1 cinnamon stick
4 eggs
few drops vanilla essence

Mix 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)

PASTA! PASTA!

Pasta dishes are some of the most versatile, quick and easy, healthy meals you can create. Just let your imagination take over!

PERI PERI PRAWN PASTA
You will need:
1kg nice big green prawns, peeled, cleaned, tails intact
Gourmet Afrika Peri Peri Marinade
200g Zucchini, sliced lengthways, very thinly
Olive oil 400g Linguini or Fettucini
fresh dill, chopped

  • Cook pasta in boiling salted water until al dente; drain
  • Warm olive oil and Gourmet Afrika Peri Peri Marinade in a saucepan over low heat.
  • Add the zucchini and cook for 1 minute.
  • Add prawns and heat through ± 30 seconds.
  • Season to taste.
  • Add the pasta to the prawn mixture.
  • Toss well , add the chopped dill and serve immediately.

PASTA w SMOKED CHICKEN & SMOKED TOMATO and RED WINE SAUCE
with ROSEMARY AND ROASTED PINE NUTS.

You will need:
400g Penne or Fettuccini Pasta
Gourmet Afrika Smoked Tomato & Red Wine Sauce
100ml cream
1/2 Smoked Chicken, de-boned and cut into bite sized pieces
2 Zucchini, sliced lengthwise, very thinly
Roasted Pine Nuts (optional)
Fresh Basil

Cook 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!

RAINBOW PASTA

You will need:
150ml Gourmet Afrika Lemon & Lime Infused Oil
3 garlic cloves, crushed
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 wine
1 avocado, peeled, diced
½ cup fresh basil leaves
2 tbsp lemon thyme, leaves only
salt and freshly ground black pepper
½ cup roasted pine nuts

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.

MARINATED SEAFOOD PASTA with MANGO, LIME & GINGER SAUCE

You will need:
Gourmet Afrika Mint, Coriander & Ginger Marinade
Gourmet Afrika Mango, Lime & Ginger Sauce

1Kg seafood of your choice - mussels, prawns, scallops, calamari and firm fish like Nile Perch
1 Med Spanish onion, sliced thinly
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

  • Marinate the seafood in the Mint and Coriander Marinade for at least two hours.

  • Boil the pasta in plenty of salted water until just al dente. Drain and refresh. Transfer to a large salad bowl.

  • Panfry seafood in a skittle pan in batches. Be careful not to overcook!.

  • Mix with all the other ingredients.

  • Drizzle liberally with the Mango, Lime & Ginger Sauce and toss to mix.

  • To make it extra special, decorate with edible flowers such as nasturtiums or hearts-ease

  • Enjoy with some lovely white wine!

MANGO, 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.

TOMATO and BASIL PASTA with SUNDRIED TOMATO OIL

(This 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.)

You will need:
1 Spanish onion, finely chopped
2 Large vine ripened tomatoes, chopped
2 Cloves garlic, finely chopped
1 Small chilli, seeds removed and chopped
1 Tbsp lemon juice
¼ - ½ Cup Gourmet Afrika Sundried Tomato Oil
2 Tbsp fresh lemon thyme, finely chopped
3 Tbsp (or more!) fresh basil, shredded
Salt and cracked black pepper
Pasta of your choice (I prefer Penne)
Extra basil
Parmesan cheese
Roasted pine nuts (essential!)

  • Combine the tomatoes with the onion, garlic, chilli, juice, oil, herbs and seasonings in a bowl; cover and stand for at least 1 hour.

  • Cook 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. Enjoy!

  • ADD shredded smoked chicken for the meatlovers.

OXTAIL 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 infuse.

You will need:
1.5 kg oxtail, cut
¼ Cup Gourmet Afrika Sundried Tomato & Roasted Garlic Oil
1 large carrot, peeled & diced
1 stick celery, diced
1 leek, washed, thinly sliced
1 onion, finely chopped
2 small chillies, seeds removed, sliced
1/2 bunch lemon thyme, leaves only
100g prosciotto
2 lemon or bay leaves
1 cup white wine
600g tomatoes, peeled, diced
4 tbsp Gourmet Afrika Sundried Tomato & Chilli Jambo
salt & freshly ground black pepper
1/2 cup sultanas
1/2 cup roasted pine nuts
Penne pasta

  • Place the oxtail in a medium saucepan, cover with cold water & add 1/2 tsp salt.

  • Bring 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.

  • Preheat 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.

  • Cook 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!

THE BEST PIZZA

  • Spread a pizza base (preferably home made!) liberally with Gourmet Afrika Sundried Tomato Tapenade.

  • Arrange 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.

  • Bake in a moderate oven.

  • Sprinkle with more oil when you take it out. The best pizza!

  • ADD crisp slices of prosciotto for that extra touch.

GOURMET AFRIKA EASY RECIPES

MARINADES, 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)

Marinate 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!

Marinate 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.

OR serve Lamb Fillets or Salmon on a bed of couscous, seasoned with Gourmet Afrika Citrus Couscous Spice Mix. Top with minted yoghurt.

Thread 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.

Sesame Lime & Ginger Marinade is great to flavour stirfries, noodles, pasta and even your lamb or chicken roast!

MARINATED SALMON w FRESH HERBS

You will need:
500g Atlantic Salmon, cut into 5cm x 3cm fingers
Gourmet 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

  • Marinate the salmon in the marinade of your choice for 30 minutes.
  • Scatter the chopped herbs on a plate and roll the salmon fingers in them.
  • Reserve the remaining marinade for the sauce.
  • Heat 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.
  • Mix the fresh cream and yoghurt together.
  • Pour in the rest of the marinade and when it is fizzing wildly, stir in the cream and yoghurt.
  • Serve with a delicious hot potato salad.
  • Boil halved new potatoes for 10 minutes, drain and saute in Gourmet Afrika Lemon & Lime Infused Oil for 5 minutes.
  • Remove from the heat, allow to cool and stir in a handful of mixed chopped herbs.

CHICKEN and SMOKED MANGO BAKE

You will need:
1 tbsp oil (Canola is best)
1 tbsp Gourmet Afrika Special Malay Curry
1/2 bottle Gourmet Afrika Smoked Mango, Tomato & Ginger Atjar
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

Preheat 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!

AROMATIC LAMB CURRY

You will need:
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 Curry Mix
2 med onions, chopped
4 cloves garlic, crushed
1 large 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
2 tbsp Gourmet Afrika Blatjang Chutney (or if you must, a fruity chutney!)
2 tbsp plain flour
250ml beef stock
1 tbsp golden syrup (optional)
100g sultanas
2 lemons, cut in quarters
  • In a large saucepan (preferably cast iron), heat the oil ,add the Curry Mix, onion, garlic, apple and ginger. Stirfry gently over medium heat till fragrant. Add the tomato paste and tomatoes, cook for a few minutes, then add salt.
  • In another saucepan, brown the meat in batches, add to the curry mixture. Sprinkle with the flour, gradually add the stock, and stir in the Blatjang Chutney, golden syrup, sultanas and lemons.
  • Simmer on a low heat, covered, until the meat is tender (or cooked through for mince). Appr. 2 hours for shanks. Stir occasionally. When meat is soft, squeeze out the lemons, remove the skins.
  • Serve with rice, Blatjang chutney, desicated coconut and a tomato salad.

    ** Baby potatoes and carrots can be added halfway through the cooking time.

    ** This recipe can also be used with beef, chicken or vegetables only. Stock can be substituted with coconut milk (especially for the vegetarian dish)

MARINATED CHICKEN SALAD WITH MANGO CHILLI MAYONNAISE
& MACADAMIA NUTS

You will need:
2 chicken breast fillets
olive oil
mixed lettuces
1 mango, peeled and sliced (if not available, nectarines or any firm fruit in season)
1 avocado, peeled and sliced
1 salad onion, thinly sliced
fresh chopped herbs (thyme, oregano or coriander)
  • Cut chicken in strips and marinate in Gourmet Afrika Mint & Coriander Marinade for at least 1 hour
  • Panfry until nice and brown, and cooked through
  • Place lettuces in a salad bowl, arrange mango, avocado and onion on salad leaves
  • Add chicken strips and sprinkle with chopped macadamia nuts
  • Dress 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.

    Serves 4

SPICY MALAY LAMB SHANKS

You will need:
4 - 6 lamb shanks (get your butcher to French trim them)
Gourmet Afrika Spicy Malay Sauce
Chopped fresh coriander
  • Preheat oven to 160deg.
  • Brown lamb shanks in a non-stick pan (no need to use oil).
  • Place in an ovenproof dish with a lid (or something you can cover with tinfoil).
  • Pour 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.
  • Turn shanks after one hour. Cook until meat separates easily from the bone. This must be a very slow process - the longer the better!
  • Add 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!

    Gourmet 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.

CHICKEN CURRY

You will need:
2 tbsp ghee (or oil)
1kg chicken pieces (breasts, thighs, legs)
2 tbsp Gourmet Afrika Special Malay Curry Mix
1 tbsp Turmeric
1 tbsp finely chopped coriander root
2 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 med onion, chopped
500g baby potatoes
1 cup chicken stock
1 tbsp lemon juice
2 x 425g cans peeled chopped tomatoes
¼ cup coconut cream (or milk) shredded fresh coriander for garnish

  • Heat 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.
  • Return 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.
  • Remove 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.

SMOKED 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.

You will need:
1 Smoked chicken, skinned, boned and flesh shredded
1 small rockmelon, cubed
1 bunch grapes, halved and seeded
1 bunch asparagus, trimmed, blanched and refreshed under cold water
2 tbsp capers
150g Dutch smoked cheese, cubed
Mixed lettuces
Chopped fresh herbs (marjoram, tarragon, basil, thyme)
Gourmet Afrika Mango, Lime and Ginger Sauce

  • Combine all the ingredients in a large salad bowl.
  • Drizzle liberally with Mango, Lime & Ginger Sauce
  • Toss to combine
  • Serve with crusty fresh bread and a crisp white wine.

WHOLE BAKED FISH

  • Make several deep diagonal slashes across a whole reef fish (snapper is lovely). Rub with salt and set aside for 10 minutes.
  • Heat oil in a large frying pan and brown fish on both sides. Remove and place on a lightly oiled sheet of tinfoil.
  • Saute 5 large cloves of crushed garlic in the oil , remove and mix with chopped coriander and kaffir lime leaves. Add salt & pepper to taste.
  • Mix with Mango, Lime & Ginger Sauce and pour mixture over fish.
  • Close 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.

CHAR-GRILLED 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
1 large red capsicum, roasted (important!)
100g snow peas, sliced thinly
1 carrot, julienned
1 med zucchini, sliced thinly
punnet cherry tomatoes, halved
3 tbs fresh mint leaves
3 tbs fresh coriander leaves
100g roasted cashew nuts

  • Marinate 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.
  • Remove 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.
  • Place 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.

SUNDAY MORNING BREAKFAST
SMOKED SALMON, AVOCADO AND SOUR CREAM PANCAKES
(This 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

For the Filling:

100g Smoked Salmon
1 med avocado
1 tbsp lemon juice
100g Sour Cream
1 tbsp each fresh chives, dill and parsley
Cracked black pepper
Gourmet Afrika Chilli Jambo

  • In 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.
  • Now 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.
  • Make 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.

REEF 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.

You will need:
4 large banana leaves
1 tbsp olive oil
Gourmet Afrika Chilli, Coriander, Ginger and Lime Mayonnaise
225g reef fish per person (we use snapper)
Fresh coriander
4 Rosemary sprigs to secure

  • Preheat 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.

SPECIAL FISH CAKES

You will need:
500g flaked, cooked white fish (we like nile perch)
1 egg
¼ cup Gourmet Afrika Chilli, Coriander, Ginger and Lime Mayonnaise
1/3 cup plain flour
Salt and freshly ground black pepper to taste
2 tbsp Fresh coriander, chopped
Extra egg, beaten
Breadcrumbs

  • Combine 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.
  • Serve 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!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GOURMET AFRIKA
943 Maleny-Montville Road
Maleny QLD 4552
Phone/Fax: (07) 5435 2445
Email: gourmetafrika1@gmail.com