Zebratini

Courtesy of Colin Cowie

• 1 oz. vanilla vodka
• 1 ounce Godiva white chocolate liqueur
• 1 oz. Frangelico
• 1 oz. Amarula
• 2 oz. espresso
• Chocolate curls

Stripe martini glasses with chocolate to mimic zebra stripes.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously.
Strain into striped martini glass
Shake espresso shot in shaker with ice and strain into center of martini.
Top with chocolate curls

Lamb shank and pearl barley broth

Courtesy of Chef Reuben Riffel




Serves 6

Ingredients

• 2 tbsp olive oil
• 4 lamb shanks
• 1 small celeriac – finely chopped
• 4 celery stalks – finely chopped
• 1 carrot – finely chopped
• 4 garlic cloves – finely chopped
• 4 thyme sprigs
• 500 ml each chicken and veal stock
• 125gr – pearl barley, soaked in cold water until soft
• 1 vine ripened tomato – scored

Gremolata

• 250g chopped parsley
• 5 chopped small chillies
• 10 garlic cloves – chopped
• 3 tbsp anchovies – chopped
• 1 cup canola oil
• 2 tsp lemon rind

Method

Heat 1 tbsp olive oil in a casserole over medium heat. Season shanks and cook, turning occasionally, until browned ( 4 -6 minutes) Remove from pan and set aside, then add remaining oil, vegetables, garlic thyme to pan and stir until soft ( 5 – 7 minutes) Add stocks, lamb and 750ml water and bring to the boil, then reduce heat to low and cook until lamb is tender, adding more water if necessary to keep it covered (2 hours) Cool, transfer lamb to a bowl, remove meat from bones (discarding bones) and break into bite-sized pieces. Refrigerate until required.

Strain stock into a clean pan, discarding vegetables. Refrigerate until fat solidifies (3 -4 hours), then skim fat from surface. Bring to the boil over medium high heat, add pearl barley and cook until tender (20 -30 minutes) Add lamb and cook until warmed through (1 – 2 minutes)

Meanwhile, blanch tomato until skins splits (20 – 30 seconds), then refresh. Peel, remove seeds, quarter, and cut each qurter lengthways into 4 – 5 petals.

For Gremolata, combine all ingredients in a bowl and refrigerate until required.

Serve broth scattered with Gremolata and a few tomato petals.

Vegetable Samosa

Courtesy of Chef Marcus Samuelsson

Dough Recipe

• 4 teaspoons Ground Tumeric
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1 1/2 cups AP Flour
• 2 teaspoons Salt
• 2 tablespoons Peanut Oil
• 1 cup Water
• 2 lemons (Lemon Juice)

Vegetable Filling Recipe

• 2 tablespoons Olive Oil
• 1 small, sliced Yellow Onion
• 2 small Yukon Gold Potatoes, peeled and cut into 2-inch cube
• 1 tablespoon Green Curry Paste
• 1 peeled Carrot, cut into 2-inch pieces
• 2 cloves of Garlic, minced
• 1/2 head Cauliflower, cut into florets
• 1/2 cup Coconut Milk
• 1/2 cup Water
• 1 lime (Lime Juice)

Green Curry Paste Recipe

• 10 Bird's Eye Chilies, seeded and de-ribbed, finely chopped
• 2 Bay Leaves
• 2 stalks Lemon Grass, tender inner part only, finely chopped
• 2 limes (Lime Zest)
• 1 large Red Onion, chopped
• 3 cloves of Garlic, minced
• 1/2 teaspoon Ground Coriander
• 1/2 teaspoon Ground cardamom, preferably fresh ground
• 1/4 teaspoon Ground Cloves
• 1 three inch piece Ginger, peeled and grated
• 2 tablespoons Peanut Oil
• 2 teaspoons Salt

Curry Paste

Combine all the ingredients in a food processor and puree to a chunky paste.

Wrappers

Toast the tumeric, ginger, and cinnamon in a small sauté pan over high heat until fragrant, 30-60 seconds.  Remove from the heat and let cool.
Sift together the four, toasted spices, and salt into a large bowl, and make a well in the center.  Pour the oil, water, and lemon juice into the well.  Slowly stir the flour into the liquids until all the liquid has been absorbed.

Turn the dough out onto a floured work surface and knead until it is smooth and elastic and begins to form into a ball, about 10 minutes.  Transfer to a bowl, cover with a damp cloth or oiled plastic wrap, and let rest in a warm, draft-free place for 20 minutes.

Divide the dough into 12 equal pieces.  One at a time, roll out each piece on a floured work surface to a 6-inch circle.  Place a generous tablespoon of the filling in the center of each circle of dough.  Brush the edges with a little water, and fold the dough over the filling to make a half-moon.  Crimp the edges with a fork to seal.  Let rest for 30 minutes.

Heat 3 inches of peanut oil in a deep pot to 350F.  Working in batches, carefully add the samosas and fry, stirring occasionally, until golden, about 10 minutes.  Remove from the oil with a slotted spoon and drain on paper towels.

Filling

Heat the oil in a large sauté pan, preferably nonstick, over medium heat.  Add the onion and potatoes and sauté until the onion is translucent, about 5 minutes.  Reduce the heat to low, add the curry paste, carrot and garlic, and cook, stirring occasionally, for 10 minutes.  

Add the cauliflower, coconut milk, and water, bring to a simmer, and simmer for 15 minutes.  Stir in the lime juice, then transfer to a bowl and set aside to cool.  Mash the filling to a chunky puree with a fork.

Boerewors Sausage

Courtesy of Chef Marcus Samuelsson

Ingredients

• 10 slices Bacon cut into 1/4 inch wide pieces
• 2 tablespoons Green Masala or Curry Powder
• 2 tablespoons Salt
• 3 tablespoons Red Wine Vinegar
• 2 tablespoons Brandy
• 1 tablespoon chopped Chives
• 1 pound Ground Beef
• 1 pound Ground Lamb
• 1 pound Ground Veal
• Barbecue Sauce - No Measure

Instructions

Heat a large sauté pan over low heat.  Add the bacon and cook until browned but not crisp, about 8 minutes.  Add the masala and salt and cook, stirring, until very fragrant, about 5 minutes.  Transfer the bacon and all the drippings to a large bowl and let cool.  Add the red wine vinegar, brandy, chives, beef, lamb, and veal and mix well with your hands.  Cover and refrigerate for 1 hour to blend flavors.

Heat a grill over high heat.

Using wet hands, to prevent sticking, divide the mixture into eighths and shape into 4-inch patties.

Place the patties on the grill and cook, turning once, until deeply browned and crisped on both sides, about 4 to 5 minutes per side.  Glaze the tops with a couple of spoonfuls of the barbecue sauce and flip the patties again.  Glaze the second side, and continue to cook, flipping and glazing once or twice more, until the patties are coated in a caramelized layer of barbecue sauce.

Served with grilled bread and mustard.

Lamb Curry “Bunny Chow”

Courtesy of Chef Marcus Samuelsson

Ingredients

• 1/2 cup Spiced Butter
• 2 medium, sliced Red Onions
• 2 three inch Ginger pieces, peeled and grated
• 6 Garlic cloves, crushed
• 2 Bird's Eye Chilies seeded, de-ribbed, finely chopped
• 2 teaspoons Paprika
• 2 teaspoons Ground Coriander
• 4 pods Cardamom
• 2 Bay Leaves
• 2 Cinnamon Sticks
• 1/4 teaspoon Powdered Saffron
• 1 teaspoon Ground Tumeric
• 1 teaspoon Black Peppercorns
• 2 pounds Boneless Leg of Lamb, cut into 2-inch cubes
• 6 chopped tomatoes or 3 cans chopped tomatoes
• 1 cup Coconut Milk
• 4 cups Water
• 3 large Yukon Gold Potatoes, peeled and cut in half
• 2 cups, 2-inch pieces Okra
• 1 cup Plain Yogurt

Spiced Butter Recipe

• 1 pound Unsalted Butter
• 1/2 medium, coarsely chopped Red Onion
• 1 Garlic clove, minced
• 3 inch piece Ginger, peeled and finely chopped
• 1 teaspoon Fenugreek Seeds
• 1 teaspoon Ground Cumin
• 1 teaspoon Cardamom Seeds
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Ground Tumeric
• 8 Basil Leaves

Spiced Butter

Melt butter in a medium saucepan over low heat, stirring frequently.  As foam rises to the top, skim and discard it.  Continue cooking, without letting the butter brown, until no more foam appears.  Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, tumeric, and basil and continue cooking for 15 minutes, stirring occasionally.

Remove from the heat and let stand until the spices settle.  Strain through a fine-mesh sieve before using.

Lamb Curry

Melt the spiced butter in a large sauté pan over medium heat.  Stir in the onions, ginger, garlic, and chilies and sauté until the onions are translucent, about 10 minutes.  

Add the paprika, coriander, cardamom, bay leaves, cinnamon sticks, saffron, tumeric, and peppercorns and cook, stirring constantly, until fragrant, about 30 seconds.  

Add the lamb and tomatoes, bring to a simmer, and simmer, uncovered, for 5 minutes.  Stir in the coconut milk and 2 cups of the water and bring to a simmer, then reduce the heat to low and simmer gently for 1 ½ hours.

Add remaining 2 cups of water and simmer, uncovered, for 40 minutes.  Add the potatoes, cover, and simmer until the meat is tender, about 40 minutes longer.

Add the okra and cook for 10 minutes, or until tender.  Remove from the heat, remove bay leaves, and stir in yogurt.

Serve in small, individual sized, hollowed white bread rolls (basically mini bread bowls).

Shrimp Piri Piri

Courtesy of Chef Marcus Samuelsson

Ingredients

• 12 peeled and deveined Jumbo Shrimp
• 1/2 cup + 2 tablespoons Piri Piri
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1 quartered Lime
• 12 Bibb lettuce leaves

Piri Piri Sauce

• 8 seeded, deveined and chopped Red bird's-eye chilies
• 1/2 cup Lime Juice
• 1 tablespoon chopped Cilantro
• 1 tablespoon chopped Parsley
• 2 cloves Garlic
• 1/2 cup Olive Oil

Piri Piri Sauce Instructions

Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth.  With the blender running, add the oil in a slow stream and blend until well combined.

Instructions

Toss the shrimp with ½ cup of the piri piri in a large bowl.  Refrigerate for 20 minutes.

Heat the olive oil in a large sauté pan over medium heat.  Add the shrimp and cook for 2 minutes on each side, or until opaque throughout.  Transfer to a plate and sprinkle with the salt.  Squeeze the lime quarters over the shrimp.

Spread ½ teaspoon of the remaining piri piri sauce on each lettuce leaf.  Place a shrimp on each leaf and fold over bottom and sides to form a wrap.  Serve immediately.