Celeb Feasts with Zola Nene Week 1

  • Difficulty: Medium


Starter - Peppers Stuffed With Cream Cheese & Cheddar

500g cream cheese 

1/2 Cup finely grated cheddar cheese 

1/2 Cup finely grated mozzarella 

1 tsp 

Ground black pepper 

16 Large whole pickled jalapeno peppers with the stems still attached 

For the batter: 

100g Cake flour (plus extra for dusting) 

55g Corn flour 

1 tsp Baking powder 

1 tsp Salt 

300ml Sparkling water 


  1. Make the filling by combining the cream cheese, cheddar, mozzarella, cayenne pepper and black pepper in a bowl and mixing thoroughly to combine. 
  2. Transfer mixture into a piping bag to make stuffing the peppers easier. 
  3. With a sharp knife make an incision along the length of the jalapeno, then remove the seeds and membrane, leaving a cavity for the filling. 
  4. Pat the peppers dry to remove any moisture. 
  5. Pipe a generous amount of filling into the jalapenos, then set aside in the fridge while you make the batter to coa.
  6. Mix together cake flour, corn flour, baking powder and salt, then whisk in enough sparkling water to form a thick batter. 
  7. Heat oil to 160°C, do this in a deep fat fryer or use a thermometer to monitor the oil temperature. 
  8. Dust the jalapenos in flour, then dip into the batter and fry until golden brown. Serve immediately .

Main – Braised Beef In Nederburg Duet, Saman Brown Rice, Cottage Cheese

For the braised beef: 

500ml Nederburg Duet 

1 Thumb sized piece of ginger, finely grated 

6 Garlic cloves, crushed 

1 Red chilli, finely chopped 

60ml brown sugar 

30ml Dijon mustard 

200ml Tomato juice 

60ml Worcestershire sauce 

2kg Beef brisket 

Salt and pepper 

For the rice & beans: 

1 cup saman brown rice 

2 cups water 

1 tsp Salt 

1 tin Kidney beans, drained and rinsed 

Handful chopped parsley 

For the spicy cottage cheese 

250g Plain cottage cheese 

1 tbs Chilli sauce 

Black pepper 

Juice and zest of ½ lime 

To serve: 

Tortilla wraps 

Fresh avocado 

Preheat the oven to 160°C. 


  1. Place the wine, ginger, garlic, chilli, sugar, mustard, tomato juice, and Worcestershire sauce in a roasting dish, then whisk until the sugar has dissolved. Add the brisket, season to taste and cover with aluminum foil and roast for 3 hours. 
  2. Remove the foil, then return to the oven for a further 30 minutes. 
  3. Shred the beef using two forks. 
  4. Place the rice into a pot with the water and salt, then bring to the boil and simmer until the rice is cooked through. Stir in the beans and parsley. 
  5. Mix together the cottage cheese, chilli sauce, lime juice, zest and black pepper. 

Dessert – Churros Made And Dusted With Castor Sugar, Served In Consol Jars

For the churros: 

1 cup Water 

3 tbs castor sugar 

½ tsp Salt 

2 tbs Butter 

1 cup Cake flour 

2 eggs, Whisked 

Oil for frying 

½ cup castor sugar 

1 tsp Ground cinnamon 

For the chilli chocolate sauce: 

500ml Cream 

1 tsp Chilli flakes 

360g Dark chocolate, finely chopped 

2 tbs Butter 


  1. Combine water, 2 ½ Tbs sugar, salt and butter in a pot.
  2. Bring to a boil then add all the flour and stir until mixture forms a ball.
  3. Leave to cool, then stir in the beaten eggs.
  4. Place mixture into a piping bag with a star nozzle attached.
  5. Squeeze long fingers of dough into hot oil, cutting the dough with scissors to form the churros.
  6. Fry until golden; drain on paper towels.
  7. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
  8. Boil together cream and chilli flakes – leave to infuse for 1 minute
  9. Strain hot cream onto the chocolate and butter, discarding the chilli flakes.
  10. Stir gently until the chocolate is completely melted, then transfer to a fondue pot or serving dish.
  11. Dip the churros into the chocolate and enjoy!

All products available at the Consol shops