Celeb Feasts with Zola Nene Week 6

  • Difficulty: Medium

Starter1 Week6

Starter – Smoked Snoek Pate & Gluten Free Crackers

For the crackers:

2 egg whites

30g castor sugar

20g coconut oil, melted

60g rice flour

100g rolled oats

20g linseeds

20g sesame seeds

20g chia seeds

For the snoek pâté:

150g smoked snoek

150g cream cheese, at room temperature

50g cultured cream

1 lemon (zest of whole lemon, juice of half)

2 tbs finely chopped onion

2 tbs chopped parsley

Pinch salt and pepper

Directions

  1. Preheat oven at 170°C.
  2. Whisk together egg whites and sugar until sugar dissolves – the mixture will be foamy, but not necessary to have stiff peaks.
  3. Stir in coconut oil.
  4. Mix in rice flour, oats and seeds then press into a baking sheet to make a thin layer.
  5. Bake for 15-20 minutes or until golden brown and crispy.
  6. Remove from the oven, leave to cool then break into pieces.
  7. Flake the snoek into fine pieces, discarding any skin and bones.
  8. To the snoek, add the cream cheese, cultured cream, lemon zest, lemon juice, onion, parsley and season to taste.
Main Week6

Main – Braised Lamb With Creamy Rice

For the lamb:

2kg lamb leg

1 onion, peeled and chopped

3 garlic cloves

1 chilli

3 tbs cumin seeds

30g fresh parsley

1 lemon, zested

Salt and pepper to taste

500ml Nederburg Winemakers Reserve Edelrood

For the creamy rice:

2 tbs olive oil

1 tbs butter

1 onion, finely chopped

1 garlic clove, chopped

1 cup par boiled rice

125ml Nederburg Heritage Heroes Anchorman

1L hot vegetable stock

½ cup grated parmesan

125ml cultured cream

Directions

  1. Preheat oven to 160°C.
  2. In a food processor, combine onion, garlic, cumin seeds, parsley, lemon zest, salt and pepper. Add just enough red wine to blend to a smooth paste.
  3. Place the lamb into a roasting tin, then spread the marinade all over the surface of the lamb. Pour in the remaining wine into the tin, cover with foil, then roast for 3 hours until the lamb is fork tender.
  4. In a pot, melt butter and olive oil, then add the onions and sauté until translucent.
  5. Add garlic and rice and stir over high heat for one minute to coat the rice granules in oil.
  6. Add the wine, and allow to simmer until the wine is completely reduced.
  7. Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
  8. Once rice is tender, stir in the parmesan and cultured cream, then season to taste. You may need to add a little extra stock to loosen the rice.
Desert Week6

Dessert – Gingerbread Chocolate Pudding

For the pudding:

1 cup treacle sugar

2 eggs

2 tbs apricot jam

¾ cup cake flour

¼ cup cocoa powder

2 tbs ground ginger

1 tsp baking powder

Pinch of salt

1 cup of milk

1 tsp bicarbonate of soda

1 tsp white vinegar

For the sauce:

¼ cup butter

1 cup treacle sugar

½ cup boiling water

1 cup of cream

1 tsp vanilla

Directions

  1. Preheat oven to 180°C.
  2. Beat together the treacle sugar, eggs and jam.
  3. Sift together the flour, cocoa powder, ginger, baking powder, salt.
  4. Fold the dry ingredients into the egg mixture, alternating with the milk.
  5. Mix together the bicarb and vinegar, then mix into the batter.
  6. Pour the batter into heat proof Consol glass jars, then bake for about 15-20 minutes or until golden brown and risen.
  7. Make the sauce by placing all the ingredients into a pot and bringing to the boil.
  8. Pour the sauce onto the cooked puddings as soon as they come out of the oven.
  9. Serve with a scoop of vanilla ice cream.

All products available at the Consol shops