Celeb Feasts with Zola Nene Week 4

  • Difficulty: Medium

Salad Week4

Starter – Smoked Chicken Cobb Salad With Green Dressing

Serves 4

For the chicken:

½ cup parboiled white rice

4 tbs brown sugar

10 Ceylon tea bags

4x Chicken breasts

2 tbs olive oil

Salt and pepper

1 tbs dried oregano

For the dressing:

1 cup double cream plain yoghurt

1 Avocado

Handful fresh parsley

1 Lime, zested and juiced

Salt and pepper

To assemble:

4 baby cos, cut into wedges

4 boiled eggs, peeled and quartered

150g cherry tomatoes, halved

100g blue cheese


  1. Place the rooibos, rice and sugar into a disposable foil roasting tray, stir well to evenly distribute, then place into the stove, cover with foil and heat until it starts smoking.
  2. Rub the chicken with olive oil, then season with salt, pepper and oregano.
  3. Uncover the tray, then place a trivet or rack onto the smoking tray, then place the chicken on top. Cover again, then leave to smoke for 15 minutes or until the chicken is cooked through.
  4. In a blender, combine the ingredients for the dressing and blend until smooth.
  5. Lay the salad ingredients onto serving plates. Slice the chicken and place on top of the salad, drizzle with the dressing, then serve the remaining dressing on the side.
Main Week4

Main – Homemade Ravioli filled with creamy mushroom

For the pasta:

2 ½ Cups bread flour

½ tsp salt

4 Eggs (plus 1 extra egg for brushing)

Flour to dust

Salt and pepper

For the filling:

2 tbs olive oil

1 Onion, finely chopped

2 tbs fresh thyme leaves

300g brown mushrooms, finely chopped

125ml Nederburg Winemaster's Reserve Chardonnay

250g cottage cheese

100g Parmesan, grated

To serve:

100g Butter

4 sprigs thyme

1 garlic clove, smashed

Parmesan cheese 


  1. Place the flour and salt on the work surface, then make a well in the centre.
  2. Crack the 4 eggs in the well, then whisk.
  3. Slowly mix the flour into the egg until all the flour is incorporated and a soft dough forms – _knead lightly.
  4. Cover dough in cling wrap then refrigerate for 1 hour.
  5. Sauté onion in olive oil until translucent.
  6. Stir in the thyme and mushrooms, and then cook gently until mushrooms are tender.
  7. Deglaze with the wine, then leave to simmer and reduce until the liquid has evaporated.
  8. Stir in the cottage cheese and parmesan, then season with salt and pepper to taste and set aside to cool.
  9. Divide the dough into quarters (work with two at a time, keep the other two covered), then roll the dough out using a pasta machine so that you have 4 long strips.
  10. Place spoonfuls of filling onto two strips of the pasta, leaving a gap between each, then brush around it with the extra beaten egg, then top with the other strip of pasta.
  11. Gently press together the pasta around the filling, to get rid of any air pockets. Boil a large pot of salted water and cook the ravioli until the pasta is cooked to al dente.
  12. Place the butter, thyme and garlic into a pan, then cook on medium heat until the butter is golden and browned.
  13. Spoon the brown butter onto the hot ravioli, then sprinkle with parmesan cheese to serve.
Desert Week4

Dessert – Queen of Rice Puddings

For the rice pudding:

250g jasmine rice, rinsed

500ml full cream milk

100g castor sugar

250ml cream

2 tsp vanilla extract

For the jam:

200g chopped strawberries

Juice of 1 orange

150g castor sugar

For the meringue:

4 egg whites

1 tsp white vinegar

1 cup castor sugar


  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 cream and vanilla then spoon into serving jars.
  3. Place the fruit and orange juice into a pot and warm over low heat until the fruit has softened and released its juices.
  4. Add the castor sugar and continue to cook gently, stirring occasionally, for about 3 minutes until thickened, then spoon onto the rice layer and leave to cool to room temperature.
  5. Place the egg whites and vinegar into a clean bowl over a Bain Marie (hot water bath) and whisk until soft peaks form.
  6. Gradually add the sugar and beat until thick and glossy.
  7. Spoon the meringue on top of the jam, then use a blowtorch to toast the edges.

All products available at the Consol shops