Celeb Feasts with Zola Nene Week 8

  • Difficulty: Medium

Starter Week8

Starter – Cheese Fondue

300g cheddar, grated

4 tbs flour

1 large garlic clove

¾ cup Nederburg Winemaster’s Reserve Sauvignon Blanc

¼ tsp freshly grated nutmeg

For dipping:

Toasted ciabatta bread cubes

Carrot sticks

Cherry tomatoes


  1. Toss the cheese with the flour.
  2. Rub the interior of a medium saucepan with the peeled garlic then place over medium heat and add the wine.
  3. Bring to a simmer and add the cheese mixture, one handful at a time.
  4. Stir in the nutmeg.
  5. Stir over low heat until smooth and cheese is melted.
  6. Transfer the cheese mixture to a fondue pot and you are ready for dipping.
  7. Continue to stir frequently.
Main Week8

Main – Curried Lamb Shanks With Fragrant Rice And Pickled Vegetables

Serves 4

For the curried lamb:

4 lamb shanks

Salt and pepper

3 tbs oil              

2 onions, sliced

1 dried chilli (or ½ tsp dried chilli flakes)

1 star anise

2 cardamom pods

3 sprigs thyme

3 garlic cloves, chopped

2 tsp ginger paste

2 tsp ground cumin

1 tbs ground coriander

1 tsp chilli powder

2 tbs curry powder

300g tomatoes, chopped

600ml lamb or beef stock

For the fragrant rice:

2 cups basmati rice

1 tbs oil

1 cinnamon stick

1 tsp black mustard seeds

3 cardamom pods

1 tsp turmeric

2 tsp salt

4 cups boiling water

For the vegetable pickle:

½ cup white wine vinegar

4 tbs castor sugar

½ tsp salt

2 carrots, peeled and sliced

4 radishes, sliced

½ cucumber, deseeded and sliced


  1. Season the lamb with salt and pepper.
  2. Heat oil in a pot, then add the lamb and brown on high heat until golden on all sides. Set aside.
  3. In the same pot, add the onions, chilli, star anise, cardamom and thyme, then cook on medium heat until onions are soft, golden and caramelized.
  4. Turn the heat down to low, then add the garlic, ginger, cumin, coriander, chilli powder and curry powder. Cook the onions and spices gently for 6-8 minutes, stirring occasionally.
  5. Add the pureed tomatoes and stock, then bring to a boil.
  6. Return the lamb shanks to the pot, then turn heat to a gentle simmer, cover and leave to simmer for 3-4 hours or until the lamb shanks are tender and falling off the bone.
  7. Rinse the rice under cold water, then drain.
  8. To a cold pot, add the oil, mustard seed, cinnamon stick and cardamom, then place onto a medium heat.
  9. Once the mustard seeds begin to pop, add the drained rice, then stir to coat the grains in the oil.
  10. Add turmeric, salt and water, then bring to the simmer. Cover and leave to cook until the water is all absorbed.
  11. Remove from the heat, then leave to steam for 5 minutes.
  12. Fluff the rice using a fork.
  13. Whisk together the vinegar, sugar and salt until dissolved
  14. Add the sliced vegetables to the pickling mixture, then mix well.
  15. Leave to sit for at least 30 minutes before serving.
Desert Week8

Dessert – Red Wine And Plum Sorbet

2 cups Nederburg Merlot

2 cups white sugar

2 egg whites

8 plums pureed with ½ cup Nederburg Heritage Heroes The Brew Master

30 ml vodka

Juice of 1 lemon


  1. In a pot over medium heat, combine wine and sugar then stir until dissolved.
  2. Boil syrup for 10 minutes.
  3. Whisk egg whites to soft peak, then slowly add the syrup while whisking. Beat until stiff and glossy.
  4. Mix together plum puree, vodka and lemon juice.
  5. Fold meringue into the plum mixture.
  6. Pour into a glass pyrex dish with a lid and freeze for at least 3 hours.
  7. Remove from the freezer 30 minutes before serving.

All products available at the Consol shops