- March 05 2019
- Consol
- Celeb Feasts Recipes
- Week 9
- Difficulty: Medium

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

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

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
Directions
- 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.
- Place sugar, syrup and water into a pan, then stir over low heat until the sugar is dissolved.
- Bring to the boil and simmer for about 20 minutes until the caramel darkens.
- Scatter the peanuts onto a greased tray, then pour the caramel over the nuts.
- Leave to cool completely until set.
- Once cooled, break and crush into smaller pieces.
- To make the sauce, heat cream, then whisk in the peanut butter and chocolate until melted.
- 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