Celeb Feasts with Zola Nene Week 11

  • Difficulty: Medium

Week11 Starter

Starter – Roasted Tomato Tart

For the pastry:

225g cake flour

125g cold butter, chopped

½ tsp salt

½ cup finely grated cheddar

3 egg yolks

1 tbs ice cold water

For the caramelized tomatoes:

½ cup  caramel sugar

¼ cup white balsamic vinegar

1 tbs fresh thyme leaves

Salt and pepper

250g cherry tomatoes, halved


  1. Cream cheese with caramelized onion.
  2. Fresh basil sprigs to garnish.
  3. Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
  4. Mix in the cheddar cheese.
  5. Add the egg yolks, then mix together to form a dough – if the mixture is too dry, add a little cold water until the pastry comes together into a ball.
  6. Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.
  7. In a pan, combine the sugar and balsamic vinegar then stir until sugar dissolves.
  8. Bring to a simmer then cook until thick and syrupy.
  9. Add thyme, salt, pepper and tomatoes, then remove from the heat and leave to cool completely.
  10. Preheat oven to 200°C
  11. Roll out the pastry into a ring large enough to fit a 20cm tart tin, then drape the pastry over the tin to line it.
  12. Poke the pastry surface with a fork, then line with baking paper. Top with a generous layer of parboiled rice, then bake until pastry is golden and crisp.
  13. Spread the cream cheese over the baked pastry, then top with the tomatoes and garnish with the basil leaves.
Week11 Main

Main – Chicken Sausage Stuffed Rice Balls

For the rice:

2 tbs olive oil

1 tbs butter

1 onion, finely chopped

1 garlic clove, chopped

1 cup  saman white rice

125ml Nederburg Reserve Chardonnay

1L hot vegetable stock

½ cup grated parmesan

125g  mascarpone

For the filling:

2 tbs olive oil

1 onion, chopped

1 tsp fennel seeds

500g chicken mince

1 tbs tomato paste

1 tin chopped tomatoes

2 tsp white sugar

Salt and pepper

To coat:

2 cups flour

4 eggs, beaten

3 cups panko breadcrumbs


  1. Melt butter and olive oil, then add the onion and sauté until translucent.
  2. Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.
  3. Add the wine, and allow to simmer until the wine is completely reduced.
  4. Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
  5. Stir in the parmesan and mascarpone, then spread onto a tray and leave to cool.
  6. Make the filling: heat oil then add onion and fennel seeds and sauté until onions have softened.
  7. Add chicken and cook while stirring until meat is browned.
  8. Add tomato paste, tinned tomatoes and sugar, then season to taste with salt and pepper.
  9. Leave to simmer gently for 15 minutes.
  10. Spread onto a tray and leave to cool completely.
  11. Wet your hands, then flatten some rice into the palm of your hand.
  12. Place a few tablespoons of filling onto the rice, then manoeuvre the rice around the filling to encase.
  13. Roll into a ball, then place into the fridge for 30 minutes to rest.
  14. Heat oil for deep frying.
  15. Dip the rice balls into the flour, then the egg, then finally the breadcrumbs before frying until golden brown.
Week11 Desert

Dessert – Peppermint Crisp Trifle

For the coconut biscuit crumble:

2 cups cake flour

1 cup desiccated coconut

1 tsp baking powder

1 cup caramel sugar

250g butter, softened

1 tsp vanilla

For the caramel sauce:

400g  caramel sugar

¼ cup water

500ml fresh cream

2 tsp vanilla extract

400g peppermint chocolate

¼ cup coconut shavings, toasted

For the coconut biscuit crumble:


  1. Preheat oven to 180°C.
  2. In a large bowl, mix together the flour, coconut, baking powder and sugar.
  3. Add the butter and vanilla, then using your hands, rub together the ingredients until well combined and beginning to clump together.
  4. Scatter the crumble onto a greased baking tray, then place into the oven and bake for 35 minutes or until the crumble is golden brown and crispy.
  5. Remove from the oven and set aside to cool.

For the caramel sauce:


  1. Place the sugar and water into a deep pot, then stir over low heat until the sugar dissolves.
  2. Bring to a boil, then simmer for 15 minutes until the caramel is golden and thick.
  3. Remove from the heat then add the cream – be careful at this stage because it will bubble up violently.
  4. Return to the heat, then leave to simmer gently for two minutes.
  5. Place into a bowl and set aside to cool completely.
  6. Whisk the cream to soft peaks, then fold in half the cold caramel until rippled.
  7. Break up the chocolate into irregular shards.
  8. Assemble the dessert in a Consol glass jars – start with a layer layering a third of the crumble into the base of the dish, top with a quarter of the chocolate, then drizzle with half the remaining caramel.
  9. Spoon in a third of the cream mixture, then repeat layering until all the ingredients are used up, finishing with a layer of the rippled cream.
  10. Garnish with remaining chocolate and a sprinkling of toasted coconut.
Week Drink

Drink – Citrus Wine Spritzer

4 naartjies, juiced

1 grapefruit, juiced

2 oranges, juiced

4 tbs castor sugar

¼ lemon, sliced

2 sprigs fresh mint

500ml Nederburg Winemaster’s Reserve Sauvignon Blanc


All products available at the Consol shops