Celeb Feasts with Zola Nene Week 10

  • Difficulty: Medium

Week10 Starter

Starter – Roasted Butternut, Pine Nuts & Cottage Cheese With Minted Yoghurt Dressing 

Serves 4

1kg butternut, cut into long wedges

Salt and pepper

1 tsp chilli flakes

2 tbs chopped fresh thyme

2 tbs olive oil

80g wild rocket

250g  cottage cheese

100g pine nuts, toasted

4 tbs pomegranate seeds

For the dressing:

½ cup double cream plain yoghurt

Juice ½ lemon

1 tbs whole grain mustard

2 tbs chopped mint


  1. Preheat oven at 180°C.
  2. Toss together butternut, salt, pepper, thyme and olive oil. Roast until tender and beginning to char around the edges – about 45 minutes.
  3. Whisk together red onion, garlic, honey and balsamic vinegar then pour over cooked butternut and toss together. Leave to cool to room temperature.
  4. Whisk together the yoghurt, lemon juice, mustard, mint and season to taste.
  5. Toss cooled butternut and rocket then place onto serving platter.
  6. Sprinkle with the cottage cheese, pine nuts and pomegranate seeds.
  7. Drizzle with the dressing to serve.
Week10 Main

Main – Fragrant Rice Pilaf With Herb Crusted Fish

For the pilaf:

2 tbs oil

1 tsp black mustard seeds

1 onion, chopped

1 stem of curry leaves

1 tsp turmeric

1 cup basmati rice

1 cup Nederburg Winemaster’s Reserve Chardonnay

2 cups vegetable stock

2 tsp salt

For the herb crusted fish:

4 200g hake fillets, deboned and skinless

Salt and pepper

1 cup panko breadcrumbs

4 tbs olive oil

2 tbs chopped fresh coriander

½ lemon, zested and juiced

Pinch chilli flakes

For the pilaf:


  1. Heat oil in a pan, then add mustard seeds until they begin to pop.
  2. Add onion and curry leaves the sauté until softened.
  3. Add turmeric, rice and salt then stir to coat. Add the wine, then allow to reduce.
  4. Add stock, cover with a lid, turn down to a simmer, then leave to cook for 15 minutes.
  5. Turn off the heat and leave to stand for another 10 minutes.
  6. Fluff up with a fork before serving.

For the fish:


  1. Preheat oven to 200°C.
  2. Mix together breadcrumbs, olive oil, coriander, lemon zest and chilli flakes.
  3. Sprinkle crumbs onto the fish, then bake for 15 minutes or until the fish is cooked through and the crust is golden.
  4. Serve with extra lemon wedges.
Week10 Desert

Dessert – Fruit And Wine Jelly Parfait With Crunchy Oat Crumble

Serves 4

For the wine jelly:

500ml Nederburg Winemaster’s Riesling

60ml  castor sugar

4 leaves gelatine, soaked in cold water

1 cup fresh blueberries

For the crumble:

1 cup desiccated coconut

½ cup plain flour

4 tbs castor sugar

60g butter

½ cup rolled oats

For the cream:

500ml mascarpone, at room temperature

2 limes, zested

½ cup icing sugar

250ml  double cream coconut yoghurt


  1. Place the wine and sugar in a pot, and heat until sugar is melted. Remove from the heat, then stir in the soaked gelatine.
  2. Pour jelly mixture into Consol glass jars, then top with some blueberries and refrigerate until set.
  3. Preheat oven to 180°C.
  4. Mix together the coconut, flour and sugar then rub in the butter.
  5. Stir in the oats, then sprinkle onto a tray then bake until mixture is golden and crispy.
  6. Mix together the mascarpone, lime zest and icing sugar and yoghurt until smoothIn individual Consol glass jars, assemble the parfait just before serving.
  7. Begin with a layer of chopped watermelon, then 1/3 of the cream, then sprinkle on some crumble.
  8. Repeat layers of chopped watermelon, then cream and more crumble, finishing with a cream layer.
  9. Finish by topping with the frozen watermelon balls and garnish with mint sprigs.Serve immediately.

All products available at the Consol shops