Celeb Feasts with Zola Nene Week 2

  • Difficulty: Medium

Week2 Starter

Starter – Rice Stuffed Brown Mushrooms 

Serves 4 

4 Brown mushroom steaks 

Salt and pepper 

1 tsp Chopped thyme 

2 tbs Olive oil 

2 Spring onions, finely chopped 

2 Cups cooked saman brown rice 

100g Cheddar cheese, grated 

125g smooth cottage cheese 

2 tbs Chopped coriander 

Preheat oven to 180℃ 

Directions

  1. Place the mushrooms, gill-side up, onto a greased oven tray.
  2. Season with salt and pepper, then sprinkle with the thyme, then drizzle with olive oil and roast for 20 minutes until the mushrooms become tender.
  3. In a bowl, mix together the spring onions, rice, cheddar, cottage cheese and coriander then spoon mixture onto the mushrooms.
  4. Bake in the oven for 10 minutes until the topping is golden and bubbling.
Week2 Main

Main – Sausage, Butterbean And Red Pepper Casserole 

Serves 4 

1 tbs olive oil 

1 Coil boerewors 

1 Onion, cut into wedges 

3 Red peppers, chopped into chunks 

2 Cloves garlic, chopped 

2 tbs thyme, chopped 

2 Bay leaves 

2 tsp Dried oregano 

1 Tin chopped tomatoes 

250ml Nederburg Ingenuity Spanish Red Blend 

2 tbs white sugar 

1 Tin butterbeans, drained and rinsed 

3 tbs Chopped parsley 

Salt and pepper

Directions

  1. Heat oil in a pot, then add the boerewors coil and cook on high heat until browned on both sides, remove from the pot and set aside.
  2. To the same pot, add the onion then cook until it begins to soften.
  3. Add the garlic, thyme, bay leaves and oregano, then cook for about a minute.
  4. Add tomatoes, red wine and sugar, then simmer on low heat for 10 minutes until reduced.
  5. Stir in the parsley, season to taste.
Week2 Desert

Dessert – Caramel Popcorn Cheesecake Jars 

Serves 4

For the caramel popcorn: 

100g treacle sugar 

4 tbs golden syrup 

¼ cup water, 

1 tsp bicarbonate of soda 

3 cups popped popcorn 

For the base: 

200g coconut biscuits, crushed 

125g Butter, melted 

For the cheesecake layer: 

800g cream cheese, room temperature 

200g sour cream, room temperature 

100g castor sugar 

4 Eggs 

Caramel popcorn powder 

Directions

  1. Grease and line a baking tray.
  2. Place the sugar, syrup and water into a saucepan and stir together over low heat until sugar dissolves.
  3. Once dissolved, bring to a boil, then simmer until the mixture reaches 140°C.
  4. Remove from the heat, whisk in the bicarbonate of soda and allow the mixture to froth up.
  5. Quickly add the popcorn and stir to coat the popcorn.
  6. Transfer onto the prepared pan, then leave to set until hard.
  7. Break into manageable pieces, then place half into a food processor and blend to a fine powder.
  8. Mix together the crushed biscuits and melted butter then press into the bottom of heat proof Consol glass jars.
  9. Preheat oven to 120℃.
  10. In a bowl, mix together the cream cheese, sour cream, sugar, eggs and caramel popcorn powder until smooth then pour onto the crust in the jars.
  11. Place the jars into a tray half filled with hot water (Bain Marie).
  12. Bake for about 45 minutes or until the cheesecakes are almost set and the middle is still a little wobbly.
  13. Remove from the Bain Marie, then cool completely at room temperature, before refrigerating until completely set.
  14. Top with the remaining caramel popcorn before serving.

All products available at the Consol shops

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