Celeb Feasts with Zola Nene Week 9

  • Difficulty: Medium

Week9 Starter

Starter – Mussels In An Aromatic White Wine Broth

2 tbs olive oil or butter

1 onion, finely chopped

2 stalks lemongrass, bruised

4 slices fresh ginger

500ml Nederburg Heritage Heroes The Young Airhawk

Juice of 1 lime

1 kg black mussels

Bunch fresh coriander, chopped

¼ cup sriracha sauce

Toasted bread to serve


  1. Heat olive oil in a large wide shallow pot or pan.
  2. Sauté the onions, lemongrass and ginger gently until the onions are translucent.
  3. Add the wine and lime juice then bring to the boil.
  4. Add the mussels, cover with a lid, then cook until the mussels are cooked through – about 15 minutes
  5. Add the coriander and sriracha, then toss the mussels in the broth.
  6. Serve with extra lime wedges.
Week9 Main

Main – Rice Stuffed Pork Chops With Mustard Cultured Cream

Serves 4

For the pork chops:

3 tbs olive oil

1 onion, finely chopped

1 garlic clove, chopped

4 fresh sage leaves, chopped

1 cup  brown saman rice

1 cup Nederburg Ingenuity White Blend

1 cup chicken stock (plus an extra cup)

30g dried cranberries

100g low fat feta cheese, crumbled

Salt and pepper

4 thick pork chops, fat trimmed

2 tbs butter 

For the mustard cream:

250g  cultured cream

2 spring onions, finely chopped

Salt and pepper

2 heaped tbs wholegrain mustard

1 tbs castor sugar


  1. Preheat oven to 180°C.
  2. Heat 1 tbs olive oil in a pan, then add the onion and garlic, then sauté until onions are soft.
  3. Stir in the sage and rice, then add the wine and stock and leave to cook until the rice is tender.
  4. Remove from the heat and add cranberries, then add the feta and season to taste.
  5. Cut a slit into the pork chop to make a pocket for the stuffing to go into.
  6. Stuff the pork chop with the rice mixture, then season the chops on both sides with salt and pepper.
  7. Add the remaining olive oil to a pan along with the butter and heat until melted.
  8. Brown the pork chops in the pan on both sides, then add the stock, cover and leave to simmer until the pork chops are cooked through.
  9. Mix together the cultured cream, spring onion, seasoning, mustard and sugar, then serve dolloped onto the pork.
Week9 Desert

Dessert – Homemade Froyo Fundaes With Peanut Chocolate Sauce & Praline

For the ice cream:

250g  cream cheese, at room temperature

500g  double cream vanilla yoghurt

1 tin condensed milk

250ml cream, whipped

For the praline:

250g white sugar

75g  golden syrup

45ml water

170g roasted salted peanuts

For the chocolate sauce:

250ml cream

2 tbs smooth peanut butter

100g dark chocolate, chopped


  1. Whisk together the cream cheese, yoghurt and condensed milk until smooth, then fold in the cream and transfer to a freezer safe bowl. Freeze for at least 4 hours or until completely frozen.
  2. Place sugar, syrup and water into a pan, then stir over low heat until the sugar is dissolved.
  3. Bring to the boil and simmer for about 20 minutes until the caramel darkens.
  4. Scatter the peanuts onto a greased tray, then pour the caramel over the nuts.
  5. Leave to cool completely until set.
  6. Once cooled, break and crush into smaller pieces.
  7. To make the sauce, heat cream, then whisk in the peanut butter and chocolate until melted.
  8. To serve the sundaes, scoop froyo into serving jars, then drizzle on the sauce and top with the crunchy nuts.

All products available at the Consol shops