Celeb Feasts with Zola Nene Week 13

  • Difficulty: Medium

Week13 Starter

Starter – Spicy Fish Cakes With Pineapple Salsa

For the fishcakes:

800g hake fillets

100g  cottage cheese

2 spring onions, finely chopped

1 red chilli, finely chopped

4 tbs finely chopped coriander

Zest of 1 lemon, finely grated

1 tsp finely grated ginger

¼ cup Japanese mayo

Salt and pepper

50g butter

4 tbs olive oil

For the pineapple salsa:

200g cherry tomatoes, quartered

1 red onion, sliced

Pinch chilli flakes

2 tsp sugar

Salt and pepper

2 tbs rice vinegar

1 avocado, diced

2 tbs chopped coriander

Directions

  1. Using a knife, chop the fish as finely as possible – do not blend the fish as it will result in tough fishcakes.
  2. Place the chopped fish, cottage cheese, spring onion, chilli, coriander, lemon zest, ginger, Japanese mayo and seasoning into a bowl and mix together well.
  3. Form mixture into 6 cakes, then refrigerate for 30 minutes.
  4. While the fishcakes rest in the fridge, make the salsa by combining all the ingredients.
  5. Heat butter and oil in a pan then fry the fishcakes for 3 minutes on each side until golden and cooked through.
  6. To the roasted vegetables, add rice vinegar, avocado and chopped coriander, then season to taste.
  7. Serve the fish cakes piping hot, topped with the salsa and a wedge of lemon.
Week13 Main

Main – Creamy Pork Fillet Medallions Served With Roasted Potatoes

For the potatoes:

700g baby potatoes

Water

4 sprigs sage

Salt and freshly ground black pepper

1 tbs olive oil

50g parmesan cheese, finely grated

For the pork:

2 pork fillets

2 tsp dried sage

Salt and pepper

2 tbs olive oil

1 onion, sliced

1 tbs fennel seeds

2 tbs  white sugar

250ml Winemakers Reserve Chardonnay

2 tbs wholegrain mustard

250g  cultured cream 

15g fresh parsley, chopped

Directions

  1. Preheat oven to 200°C.
  2. Place the potatoes into a pot, then cover with cold water.
  3. Add 2 sprigs of sage and a generous pinch of salt, then boil until the potatoes are cooked through and tender.
  4. Once cool to the touch, press each potato flat with the palm of your hands then place into a roasting tin.
  5. Tear the remaining sage, then scatter on top of the potatoes.
  6. Season with pepper, drizzle with olive oil then sprinkle on the parmesan and toss well.
  7. Roast in the oven for 30 minutes or until then potatoes are golden brown and crispy around the edges.
  8. Slice the pork fillets into medallions, then season with the dried sage, salt and pepper.
  9. Heat oil in a pan, then brown the pork on both sides until golden. Remove from the pan and set aside.
  10. In the same pan, add the onions, fennel seeds and sugar, then sauté until the onions have softened and are golden.
  11. Add the wine, stock and mustard, then bring to the boil. Return the pork to the pan and simmer until the pork is cooked through.
  12. Remove from the heat, then stir in the cultured cream and parsley.
  13. Season to taste.
Week13 Desert1

Dessert – Brûléed Chocolate Rice Pudding

250g  basmati rice, rinsed

750ml full cream milk

100g  caramel sugar

100g dark chocolate, chopped

125ml mascarpone

2 tsp vanilla paste 

4 tbs  caramel sugar for topping

Directions

  1. Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.
  2. Stir in the dark chocolate and mascarpone, then transfer to Consol Glass serving jars.
  3. Sprinkle a spoonful of sugar onto the pudding, then use a blowtorch to melt and caramelize the sugar and form the brulee topping.
Week13 Drink1

Drink - White wine and pineapple cocktail

1 pineapple, peeled, cored and cubed

1 cucumber, chopped

2-3 tbs  white sugar, to taste

750ml Nederburg Heritage Heroes The Young Airhawk, chilled

3 limes, juiced

Ice, to serve

Directions

  1. Blend together pineapple, cucumber, sugar and 1 cup of the water until smooth.
  2. Strain through a fine sieve, pressing the pulp down to extract as much juice as possible.
  3. Discard the pulp.
  4. Pour into jars filled with ice to ¾ full then top up with wine. Serve garnished with cucumber ribbons.

All products available at the Consol shops