Summertime: What’s Cooking in the Delta?

Nov 30, 2016 Safari Prep
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“What inspires me is when I see guests enjoying my dishes. I don’t ask guests if they enjoyed my meal; if they loved it they’ll say it themselves.” – Freedom Nxele

With summer in full swing in the southern hemisphere we’ve been inspired to look at some of the cooler foods that we’re now serving to guests at our camps in Botswana. Premier Camp Chef Trainer Freedom Nxele has added new recipes to our summer menu and we are particularly excited to try these out…

We hope you’ll enjoy these sweet and savoury recipes especially shared so that you don’t miss out on trying them for yourself.

Grilled Pineapple with Coconut Ice-Cream

Ingredients:

400 ml can of coconut cream

300 ml single cream

250 ml milk

1 vanilla pod

6 egg yolks

165 g caster sugar

Thick pineapple slices with the core removed

Method

Combine the coconut cream, cream and milk in a small saucepan. Split vanilla pod in half lengthways; scrape seeds into the pan then place pod in pan. Bring the cream mixture to a boil; strain into a large jug (heatproof) and discard the vanilla pod.

Whisk the egg yolks and sugar until just combined; gradually whisk in the hot cream mixture. Strain into a large jug.

Return mixture to same pan; stir over a low heat, without boiling, until it is thickened slightly; cool and either place in an ice-cream machine or into a freezer-safe bowl and place in the freezer, stirring regularly to prevent the ice-cream from crystallising.

Grill the pineapple until golden brown and serve with the ice-cream.

Suggestion: For a wonderful vegan and gluten-free dessert, try this alternative ice-cream recipe:

Ingredients

2 14-ounce (414 ml) cans coconut cream or full fat coconut milk

1/2 cup (100 g) organic cane sugar (substitute up to half with agave nectar or maple syrup)

3 T (45 ml) liquid coconut oil

Optional: pinch sea salt

1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)

2 tsp pure vanilla extract

Instructions

The day or night before, place your ice-cream churning bowl in the freezer to properly chill.

The following day, add coconut milk, organic cane sugar, coconut oil, sea salt, vanilla seeds and vanilla extract to a high-speed blender and blend on high until completely creamy and smooth (1-2 minutes) to fully dissolve the sugar. Add more cane sugar or agave if it needs more sweetness.

Add mixture directly to chilled ice-cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve (see photo).

Once churned, transfer the ice-cream to a large freezer-safe container (such as a loaf pan) and use the back of a spoon to smooth the top.

Cover securely and freeze for at least 4-6 hours or until firm. Remove 5-10 minutes before serving to soften – a hot ice-cream scoop also eases scooping.

Ostrich Gyros

Ingredients

500 g ostrich mince

½ red onion, grated

1 T fresh coriander, roughly chopped

2 cloves garlic, finely chopped

1 lime, zested, plus extra to garnish

Sea salt and freshly ground black pepper to taste

1 T high-heat vegetable oil

3 sweet potatoes, peeled and thickly sliced

4 pita breads, lightly pan-fried in butter

For the cabbage slaw, mix:

½ red cabbage, finely sliced

1 red onion, thinly sliced

1 T coriander, roughly chopped

2 T parsley, roughly chopped

¼ cup rice vinegar

2 limes, juiced

2 T extra virgin olive oil

1 grapefruit, segmented

1 lime, segmented

Sea salt and freshly ground black pepper to taste

For the yoghurt dip, mix:

½ cup plain yoghurt

2 discs feta, crumbled

¼ cucumber, roughly cubed

Olive oil, for drizzling

Method

Preheat the oven to 180°C. Mix the mince, onion, coriander, garlic, lime zest and seasoning and shape into small balls.

Heat the vegetable oil in a nonstick frying pan over a medium to high heat. Fry the balls until golden brown. Finish cooking in the oven for five minutes, or until cooked through.

Heat the high-heat oil in a saucepan. Deep-fry the sweet potato in batches, drain on kitchen paper and season with salt.

To assemble, fill the pitas with cabbage slaw, lamb balls and yoghurt dip. Serve with the sweet potato fries. Season to taste and finish with lime juice.

Suggestion: Sear the meatballs in a hot pan so the insides retain their flavour and moisture

Recipes and photographs by Freedom Nxele

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By Kate Collins

Kate grew up exploring the bushveld on her family rose farm, living among Nguni cattle, geese, warthogs, ostriches and horses. After completing an Honours degree at the University of Cape Town, Kate began working at Wild magazine as a journalist and as the Digital Editor of the Wild Card website. Kate has travelled to destinations throughout southern Africa, enjoying the many rich offerings of our country. Her work at Wild magazine helped secure her next move to Londolozi Game Reserve where she worked in their Creative team managing online communications and assisting guests with their wildlife photography. Kate now lives in Johannesburg and is proud to be a part of Wilderness Safaris in her role as copywriter. “I am very excited to work for a company that makes such a huge difference to people’s lives and to the wild places throughout our incredibly beautiful and diverse continent.”

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