“The bush taught me that if Plan B doesn’t work there are another 25 letters in the alphabet! What I mean is you have to work with what you have. You don’t need fancy gadgets, it’s quite possible to improvise and use what you have to create an amazing dish! Cooking is all about creativity.” – Freedom Nxele.
While the summer season is not yet over in our camps, Freedom Nxele, our Botswana Premier Chef Trainer, is hard at work to bring wonderful new recipes to our menus and is working on some exciting ideas for winter… In the meantime he has brought us two popular recipes from the Delta to try at home!
Presenting Freedom’s Chicken Breasts with Spinach, Paprika and Thyme (Recipe From Vumbura Plains Camp)
- 6 large chicken breasts
- 2 Tsp paprika
- Salt and pepper
- 5 Tbsp butter
- ¼ cup fresh thyme leaves
- 3 large garlic cloves, minced
- 2 cups of dry white wine
- 1 cup cream
- 2 handfuls of baby spinach
1. Season the chicken breasts with paprika, rubbing it evenly over both sides. Also season with salt and pepper — about ¼ tsp each.
2. Melt 1 Tbsp butter in a large skillet over medium-high heat and add the chicken breasts. Cook on the first side for three minutes (or until crisp and golden), flip, and turn the heat down to medium, or slightly lower. Allow to cook for another 3 minutes before adding the remaining butter, thyme and garlic.
3. Cook, stirring the thyme and garlic around for about 2 minutes before adding the wine.
4. Bring the wine to a gentle simmer and cook for 20 minutes. It will reduce, so add more if necessary. Then add the cream.
5. Add the spinach, and allow to fully wilt. Season with salt and pepper, and ensure the chicken is cooked through.
Wild Mushroom & Truffle Risotto
- 2 large leeks (white and pale green parts only)
- ¾ cup whipping cream
- 450g mixed wild mushrooms
- 1 cl garlic, chopped ¼ cup butter, melted
- 1 Tbsp white truffle oil
- 1 Tsp minced fresh thyme leaves
- 4 Tbsp butter, divided
- 1 onion, chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 5 cups hot vegetable stock
- ½ cup grated Parmesan cheese
- Chopped fresh parsley
1. Bring leeks and cream to a boil in a medium heavy saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper.
2. For mushrooms: Sauté the mushrooms and garlic in the butter
3. Melt 2 Tbsp butter in a heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot stock. Simmer until stock is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next, stirring often until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 Tbsp butter, cheese, and truffle oil. Transfer to large bowl, sprinkle with parsley, and serve with three condiments: chilli oil, garlic oil and grated parmesan.
Tips for a successful risotto:
1. Stir Constantly...
2. Use a Wide Pot ...
Stay tuned for more recipes coming soon!