Celeb Feasts with Zola Nene Week 5

  • Difficulty: Medium

Starter Week5

Starter – Crispy Fried Chicken With Homemade Sweet Chilli Sauce

Serves 4

2 cups double cream plain yoghurt

¼ cup sriracha sauce (or your favourite chilli sauce)

1 tbs smoked paprika

2 tbs garlic powder

8 Chicken drumsticks

3 cups cake flour

2 tbs dried oregano

1 tsp cayenne pepper

2 tbs smoked paprika

1 tbs salt

1 tsp ground black pepper

Sunflower Oil for frying


  1. In a bowl, mix together the yoghurt, Sriracha sauce, smoked paprika and garlic powder. Add the chicken and toss well to coat – leave to marinade for at least two hours or preferably overnight.
  2. Mix together flour, oregano, cayenne, paprika and salt and pepper.
  3. Take 4 tbs of the yoghurt marinade and stir into the flour mixture to form large crumb flakes.
  4. Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes.
  5. Heat the oil (170°C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving.

Sweet Chilli Sauce

2 cups water

1 cup white Wine vinegar

2 cups white sugar

150g red Chillies, chopped

2 garlic Cloves, crushed


  1. Place the water, vinegar and white sugar into a pot, then place onto medium heat and stir until sugar dissolves.
  2. Turn the heat up to high, then simmer until the syrup is reduced by half and thickened.
  3. Stir in the chillies and garlic, then turn the heat off and leave to cool and infuse.
  4. Place into sterilized jars and seal to store.
Main Week5

Main – Ramen Noodle Bowls With Pork Rice Balls

Serves 4

For the pork rice bowls:

1 cup saman white rice

2 cups water

1 tsp salt

500g pork mince

3 tbs thai 7-spice blend

Handful fresh coriander

1 red chilli, finely chopped

2 spring Onions, chopped

Salt and pepper to taste

1 cup sesame seeds (preferably combination of black and white sesame seeds)

2 tbs oil for frying.

For the noodle broth:

750ml chicken stock

4 tbs soy sauce

2 tbs 7-spice blend

1 stick lemongrass, bruised

1 star anise

1 tbs brown sugar

To serve:

200g rice noodles, soaked in hot water then drained

80g mange tout/sugar snap peas, finely shredded

2 spring Onions, sliced

1 red Chilli, sliced

Fresh coriander leaves


  1. In a pot, combine the rice, water and salt, then bring to the boil and simmer until the rice is tender and cooked through.
  2. Then allow rice to cool to room temperature.Preheat oven to 200℃
  3. In a bowl, mix together the cooled rice, pork mince, 7-spice, coriander, chilli and spring onions.
  4. Season with salt and pepper, then form into 12 meatballs.
  5. Roll each ball into the sesame seeds to coat all over then place onto a greased oven tray.
  6. Drizzle with oil, then roast in the oven for 15 minutes or until golden and cooked through.
  7. In a pot, place the chicken stock, soy, 7 spice, lemongrass, star anise and sugar, then simmer for 30 minutes.
  8. To serve, place a handful of noodles into the bottom of a bowl, top with mange tout, spring onions, chilli and the meatballs.
  9. Ladle on the hot broth, then top with a scattering of coriander.
  10. Serve immediately
Dessert Week5

Dessert – Salted Caramel Pancakes

Serves 4

For the pancakes:

500ml water

500ml milk

125ml canola oil

6 eggs

2 tsp salt

500g cake flour

¼ cup castor sugar

For the pancake filling:

250g cream cheese

¼ cup Icing sugar

1 tsp vanilla extract

For the salted caramel sauce:

1 cup caramel sugar

2 tbs water

1/3 cup butter

1 cup cream

2 tsp flaky sea salt


  1. Whisk together the water, milk oil and eggs.
  2. In a large bowl, mix together the salt, flour and sugar when whisk in the wet ingredients to make a smooth batter.
  3. Heat a pan and grease well.
  4. Using a ladle, pour the batter into the pan and swirl around so that the batter covers the bottom of the pan in a thin layer.
  5. Allow the pancakes to cook for 1- 2 minutes on one side, then turn over and cook for another 30 seconds. The pancake needs to be lightly golden brown.
  6. Remove the pan, place on a plate and continue to cook pancakes until all the batter has been used up.
  7. Make the pancake filling by combining all the ingredients until smooth.
  8. Combine sugar and water in a small saucepan over high heat, stirring until the sugar dissolves.
  9. Allow to bubble and cook until the caramel turns into a sticky, caramel consistency – do not stir once it boils.
  10. Remove from heat and whisk in butter and cream.
  11. Finish off by adding the salt.
  12. To assemble the dessert, spread some filling over the pancakes, then fold as desired, drizzle with a generous amount of salted caramel sauce.

All products available at the Consol shops