Celeb Feasts with Zola Nene Week 12

  • Difficulty: Medium

Week12 Starter

Starter – Rice And Baby Marrow Fritters With Smoked Salmon And Herbed Yoghurt

1 cup basmati rice

2 cups water

2 cups grated courgettes

250g  cottage cheese

2 spring onions, chopped

2 eggs

Salt and pepper

For the herbed yoghurt:

1 cup  double cream plain yoghurt

2 tbs chopped parsley

2 tbs chopped dill

Juice and zest of ½ lemon

For the hot smoked salmon:


  1. Place the rice into a pot along with water and salt, then bring to the boil and simmer until rice is cooked through. Leave to cool.
  2. In a large bowl, mix together the rice, courgettes, cottage cheese, spring onions, eggs, salt and pepper.
  3. Cook spoonfuls of the mixture in a hot pan with olive oil until golden on both sides.
  4. Top the fritters with salmon then drizzle with the dressing.
Week12 Main1

Main – Oxtail Stew With Dumplings

1kg oxtail

4 tbs flour

Salt and pepper

2 tbs olive oil

2 onions, chopped

2 large carrots, peeled and chopped

1 bay leaf

4 sprigs thyme

2 tbs tomato paste

1 tbs curry powder

1 tin chopped tomatoes

2 tbs  white sugar

2 cups Nederburg Baronne

1 cup beef stock

For the dumplings:

2 cups cake flour

1 tsp salt

1 tsp sugar

5g dry instant yeast

1½ cups warm water


  1. Dust oxtail in flour, salt and pepper.
  2. Heat oil in a pot, and then brown the oxtail in batches before removing from the pan and setting aside.
  3. To the same pot, add onions, carrots, bay leaf and thyme then sauté until vegetables begin to soften and brown.
  4. Add tomato paste and curry powder, then cook for a minute.
  5. Add tinned tomatoes, sugar, wine and stock then bring to a simmer.
  6. Return oxtail to the pot, then cover with a lid and simmer gently for 2 ½ hours or until the meat is tender.
  7. Make the dumplings by mixing together flour, salt, sugar and yeast.
  8. Add enough warm water to form a soft pliable dough.
  9. Knead the dough until elastic, then leave to rise covered for 30 minutes in a warm place.
  10. Pinch off small balls of dough and place into the stew which has been cooking for 45 minutes.
  11. Place a lid on the pot, and simmer for another 15 minutes or until the dumplings have cooked through.
Week12 Desert

Dessert – Peach & Blueberry Strudel

6 ripe peaches, sliced

2 cups blueberries

⅓ cup brown sugar (plus an extra 2 tbs castor sugar for the topping) 

100ml Nederburg Noble Late Harvest

2 tbs cornflour

1 tsp vanilla extract

6 sheets phyllo pastry

150g butter, melted

½ tsp ground cinnamon

Icing sugar


  1. Preheat oven to 180°C.
  2. In a bowl, mix together the nectarines, blueberries, brown sugar, cornflour and vanilla.
  3. Brush each pastry sheet with melted butter then lay them on top of each other.
  4. Place fruit in a line in the centre of the pastry then cut pastry alongside the filling into strips diagonally (about 1cm apart).
  5. Fold the pastry inwards to encase the filling.
  6. Transfer onto a greased baking tray then brush with more melted butter.
  7. Mix together the 2 tbs sugar and the cinnamon, then sprinkle over the strudel.
  8. Bake for 30 minutes or until the pastry is golden and crisp.
  9. Dust with icing sugar before serving.

All products available at the Consol shops