- January 22 2019
- Consol
- Celeb Feasts Recipes
- Week 3
- Difficulty: Medium

Starter – Aromatic Chicken Skewers With Creamy Coconut Dip
For the chicken:
30g flat leaf parsley
4 cloves garlic, minced
3⁄4 cup olive oil
1⁄4 cup red wine vinegar
Juice of ½ lemon
½ red onion, chopped
1 tsp dried oregano
Salt and black pepper to taste
6 chicken breasts, diced
For the coconut yoghurt dip:
1 cup double cream plain yoghurt
½ cup coconut milk
2 tbs chopped coriander
Zest & juice 1 lime
1 tsp grated ginger
Directions
- Preheat the oven onto the grill setting.
- Place parsley, garlic, olive oil, vinegar, lemon juice, onion, oregano and seasoning into a blender and blend until fine.
- Pour the herb marinade onto the chicken then skewer onto the skewers then place onto a tray.
- Cook in the oven under the grill for 5 minutes, then turn over and cook on the other side for 5 minutes until the chicken is browned and cooked through.
- Mix together the ingredients for the dip, then serve alongside the chicken.

Main – Salmon Poke Rice Bowls
Serves 4
For the rice:
2 cups saman white rice
2 cups water
2 tsp salt
¼ cup rice vinegar
3 tbs castor sugar
For the poke:
8 tbs soya sauce
2 tbs brown sugar
1 red chilli, finely chopped
1 tsp grated ginger
1 lime, zested
2 tsp sesame oil
2 tbs chopped fresh coriander
200g salmon fillet
To serve:
1 small cucumber, sliced into ribbons using a peeler
2 avocados, sliced
toasted sesame seeds
Directions
- Wash the rice in cold water to remove any excess starch.
- Place the washed rice into a pot then add the 2 cups of water and salt, cover with a lid and place on high heat until boiling.
- Reduce heat to medium, then simmer gently until the water is absorbed.
- Remove from the heat and set aside for 10 minutes, with the lid on.
- Mix together vinegar and castor sugar until dissolved, then fold into the rice and set aside to cool completely.
- Cut the salmon into 1cm squares, then toss in the marinade and leave to sit for 5 minutes.
- Spoon rice into bowls, then top with the salmon and cucumber ribbons, avocado and pickled ginger.
- Sprinkle with the sesame seeds.

Dessert – Pear Fritters With White Chocolate Sauce
Serves 4
Chocolate sauce:
1 cup cream
200g white chocolate, chopped
For the fritters:
2 Eggs
1 cup double cream vanilla yogurt
¼ cup milk
2 cups cake flour
4 tbs yellow sugar
2 tsp baking powder
4 pears, sliced thickly
Sunflower oil for frying
4 tbs yellow sugar
1 tsp ground cinnamon
Directions
- Heat the cream, then add the chocolate and leave to melt.
- Whisk the eggs, yoghurt and milk then add flour, sugar and baking powder then mix well to combine.
- Dip the pear slices into the batter, then drop into hot oil and fry until golden brown.
- Drain on kitchen paper to remove excess oil.
- Mix together the sugar and cinnamon, then toss the fritters into the cinnamon sugar to coat.
Serve with the chocolate sauce on the side.

Drink - Strawberry & Wine Slushies
2 cups Water
1 cup white sugar sugar
400g Strawberries, hulled
375ml Vodka or Gin
500ml Nederburg Winemaster’s Special Late Harvest
250ml Water
Directions
- In a large pot, mix together the water and sugar over low heat until sugar dissolves, then boil for one minute.
- Remove from the heat, then add the strawberries and blend until smooth.
- Mix in the vodka, then pour into ice cube trays and freeze for a minimum of three hours.
- When ready to serve, place cubes into a blender along with the Nederburg wine then blend until slushy.
- Pour into jars and serve immediately.
All products available at the Consol shops