- January 29 2019
- Consol
- Celeb Feasts Recipes
- Week 4
- Difficulty: Medium

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
Directions
- 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.
- Rub the chicken with olive oil, then season with salt, pepper and oregano.
- 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.
- In a blender, combine the ingredients for the dressing and blend until smooth.
- 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 – 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
Directions
- Place the flour and salt on the work surface, then make a well in the centre.
- Crack the 4 eggs in the well, then whisk.
- Slowly mix the flour into the egg until all the flour is incorporated and a soft dough forms – _knead lightly.
- Cover dough in cling wrap then refrigerate for 1 hour.
- Sauté onion in olive oil until translucent.
- Stir in the thyme and mushrooms, and then cook gently until mushrooms are tender.
- Deglaze with the wine, then leave to simmer and reduce until the liquid has evaporated.
- Stir in the cottage cheese and parmesan, then season with salt and pepper to taste and set aside to cool.
- 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.
- 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.
- 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.
- Place the butter, thyme and garlic into a pan, then cook on medium heat until the butter is golden and browned.
- Spoon the brown butter onto the hot ravioli, then sprinkle with parmesan cheese to serve.

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
Directions
- 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.
- Stir in the cream and vanilla then spoon into serving jars.
- Place the fruit and orange juice into a pot and warm over low heat until the fruit has softened and released its juices.
- 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.
- Place the egg whites and vinegar into a clean bowl over a Bain Marie (hot water bath) and whisk until soft peaks form.
- Gradually add the sugar and beat until thick and glossy.
- Spoon the meringue on top of the jam, then use a blowtorch to toast the edges.
All products available at the Consol shops