Roasted Carrot and Mango Salad with a Sesame Dressing

Carrot and Mango B

100g Red Cabbage
50g Shaved Carrots
50g Sugar Snap Peas blanched and sliced
200g Baby carrots roasted with sesame oil
1 Mango peeled, sliced or cubed
30g kale shredded
50g Corn
1 Tbsp sesame seeds

Garlic, Ginger Sesame Dressing
50ml Vinegar Rice Wine
50ml Soya
3 Tbsp toasted sesame seeds
1 Tbsp Brown Sugar
1 Tbsp grated ginger (microplane)
1 Tsp sesame oil
3 Spring Onion sliced thinly

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Pork Ribs With a Coffee Basting Sauce


Coffee Pork Ribs Photo credit –

Jaco created this recipe for on of our shoots with crush online, must say it is perfect for those lazy Sunday afternoon braai’s or even for a new years day braai. A lot of marinated ribs are available off the shelf ready for the braai. But there is nothing more satisfying than cooking own ribs flavouring a vegetable stock with ginger, cloves and star anise. Then basting the ribs for the braai with this coffee inspired sauce.

Yield: 2kg pork ribs, 4 portions

for the pork ribs
2kg pork ribs, cut into 500g portions (par-cooked)

For the coffee basting sauce
70ml double espresso
70ml bbq sauce
70ml sweet Indonesian soya sauce
2g sambal oelek
5g fresh ginger, grated fine
5g corn flour

Place the ribs on the braai and first warm them before starting to brush them with the basting sauce
Brush the rib every time you turn them and only leave them for about a minute or two on each side, to avoid caramelising the meat too much
Cut the ribs into small riblets and serve warm

To prepare the coffee basting sauce
Combine the coffee, sweet Indonesian soya sauce, ginger, bbq sauce and mix well
Take some of the coffee sauce and add it to the corn flour and mix into a slurry
Ad the slurry back to the coffee sauce and pour the mix into a small sauce pot
Warm the sauce until it starts to thicken – check the flavouring
Remove from the heat and cool
Use a brush to baste the ribs while they on the braai

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Roasted Butternut and Roasted red Peppers

Butternut salad with roasted peppers

500g Honey Roasted Butternut
200g Roasted Red Peppers(deseeded and skinned)
50g Toasted Pumpkin Seeds

30g Honey
1 Tbsp Mustard Dijon
40ml Vinegar white wine
90 ml Oil Canola

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Roast Turkey With Bacon and Apple Stuffing


Photo Credit

Bacon and Apple Stuffing
20 ml olive oil
3 medium onions, peeled and diced
2 celery stalks, diced
130 g bacon, chopped
100 g butter
15 g sugar
3 Granny Smith apples, peeled and cubed (small)
100 g pecan nuts, roughly chopped
6 cloves garlic, peeled
½ C (125 ml) apple cider
½ C (125 ml) chicken stock
30 ml sage, chopped
30 ml parsley, chopped
30 ml fresh thyme, picked
1 tsp (5 ml) lemon zest
50 g liver, minced
500 g stale bread (ciabatta), dried
salt and pepper, to taste
3 eggs (optional)

Roast Turkey
5-6 kg turkey, whole
salt and pepper
200 g carrots, cubed
200 g apples, cubed
200 g onions, cubed
200 g celery, cubed
2 oranges, halved
2 sprigs thyme
2 bay leaves
50 g butter
500 ml chicken stock
2 heads garlic, whole, cut in half crossways
16 baby onions, skinned
12 small to medium sized whole carrots, peeled

reserved juices (from roast)
100-150 ml white wine, sherry or cider
extra stock, as needed
beurre manie, as required
reserved turkey liver, cleaned and chopped (optional)

Roast potatoes
12 -16 whole potatoes, peeled
salt and pepper
pinch paprika
rosemary or thyme, picked
100 g duck fat (use more if needed)

Bacon and Apple Stuffing
Heat the olive oil in a pan over medium heat. Sauté the onions until soft. Add the celery and bacon and continue to cook until the celery is soft. Add the butter, sugar and apples and continue to sauté allowing the mixture to caramelise slightly. Add the pecan nuts and garlic.

Add the cider to deglaze then add the stock and reduce by half.

Add the herbs, lemon zest and minced liver.

Add the bread and allow the liquid to be absorbed, continue mixing until soft. Season to taste with salt and pepper. Allow to cool.

The stuffing can be made the day before. I do not add egg to my stuffing but if a tighter stuffing is preferred, add three whole eggs when finishing off the stuffing.

Roast Turkey
As this is a big bird it will benefit from being covered for the first half of the cooking time in the oven. For a turkey between 5-6 kg allow 3-3¾ hours in the oven. Covering the bird with foil for the first 1-1 ½ hours, will avoid the skin burning. Take care not to wrap the foil too tightly around the skin as the foil will stick to the skin.
Remove giblets and neck, use with mire poix vegetables when roasting. Keep the liver for use later.
Preheat the oven to 180 °C.
Season the bird inside and outside with the salt and pepper.
Fill the cavity with the stuffing and truss the turkey. Rub the outside of the turkey with butter and place on a bed of the cut vegetables in a roasting pan. Add the giblets and necks. Add the oranges, thyme and bay leaves. Pour the stock into roasting pan and cover with foil (shiny side down).Remove the foil after 1 hour to check the turkey and rub with butter again.

Add the whole carrots, the baby onions and the whole garlic heads (cut across in half). Continue cooking and basting for the remaining time. Take care not to burn the turkey. If it gets too dark, place foil over it again to finish.
If using a thermometer to check the internal temperature, remove the turkey from the oven when it reaches 70 °C and allow to rest (temperature will rise to 78 °C after resting).
Remove carrots, onion and garlic.
Remove the turkey from the roasting pan while resting to make sure that you catch all of the juices. Rest covered.
As I do not have an exact recipe for the gravy, instinct must guide you. Retain all of the juices and drippings to make a great gravy. Deglaze the roasting pan with cider and place the liquid into a small saucepan over medium heat, making sure that all the pieces of the mirepoix, the neck and gizzards are added. Add more stock if needed and continue to reduce until the flavour is perfect. Add a small amount of beurre manié to thicken.
Strain and add chopped liver for the final sauce (optional).
Roast potatoes
Cut the potatoes in half or quarters and place into cold salted water. Bring to the boil for about a minute and half, remove and place in a colander. This is important as the potatoes must get moved around to ruffle the edges and surfaces as this creates delicious crispy bits.
Place in a roasting pan, season with salt, pepper and paprika and sprinkle with picked rosemary or thyme. Roast in duck fat for about 40- 60 minutes depending on the size. Turn potatoes regularly to ensure even browning.

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Chickpea Salad w Fennel Seeds, Quinoa & Corn

Chickpea Salad with Fennel Seeds, Quinoa & Corn

Every Friday we will celebrate summer and feature a simple salad or not so simple, Chef Kim Grosch who looks after the cold selection in the Oasis, has put together some great salad ideas that she will share every Friday for the next year. In this weeks salad we showcase chickpeas with quinoa, this salad is very simple and can be changed to include cracked wheat, couscous or lentils. We have not added any garlic, chili or ginger. Wanted to keep fresh clean flavours with lots of lemon.

4 People

200g Chickpeas cooked
100g Quinoa cooked
30g Toasted sunflower seeds

Zest of one lemon blanched
1 Spring Onion sliced fine
1 Onion Red Roasted & Cut into chunks
5og corn cooked
1 Tbsp Chopped Coriander
Hand full picked Parsley
50ml olive oil
30 ml Lemon juice
Salt, Pepper to taste
1 Tbsp Fennel seeds toasted

Combine ingredients and serve

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Spinach ricotta Gnudi, Photo credit

This dumpling either Malfatti or called Gnudi…. essentially gnocchi, because of the rough look called Malfatti in Siena or Gnudi as it is called in Florence translating to naked basically without an outer dough like ravioli. We like serving it with a tomato sauce or a burnt sage butter with hazel nuts and more parmesan. In this recipe we have a lot more parmesan than in some, but then that is how we like it, cheesy. With a lot of the older recipes the egg is omitted as it is rested for longer in semolina before cooking forming a barrier.

Use some of the liquid when finishing in the butter, gives some body to the sauce.

200g Ricotta Cheese
200g Parmesan Cheese, grated
180 g spinach, sliced chiffonade or chopped very finely and cooked (steam or boil and drain well)
2 eggs
1 eggs yolk
1 Tbsp (15 ml) fresh sage, chopped
1 Tbsp (15 ml) fresh parsley, chopped
60 g flour
white pepper
roughly ½ C (125 ml) semolina
Gnudi (best made a day ahead)
Combine the Ricotta, Parmesan, spinach, eggs and egg yolk and chopped herbs. Fold in the flour and combine, add more flour if the mixture is too sticky (must be able to roll into balls). Season to taste with salt and white pepper.
Line a dish that you can seal to refrigerate with a thin layer of a semolina. Portion the gnudi mixture and roll into equal sized balls. Roll the gnudi in extra semolina making sure each is coated. Place the gnudi into the dish with the layer of semolina, don’t let the gnudi touch each other or the sides of the container as they may stick. Refrigerate.
Repeat this step every 2-3 hours. Do this about six times. Remove from the semolina.
Sage Beurre Noisette
100-120 g butter
12-16 sage leaves
50-80 g macadamia nuts, coarsely crushed and toasted

Parmesan, shaved or grated as needed
Place the butter in a heavy bottomed saucepan and heat, allow to bubble and froth. Do not burn, it should become nutty as the butter browns. Add the sage leaves and allow to cook and crisp up..
To cook the gnudi, bring a saucepan of salted water to the boil. Place the gnudi into the water until they rise to the surface and float (±2-3 minutes).

Remove from the water and gently coat in sage beurre noisette and top with crushed macadamia nuts. Serve with shaved or grated Parmesan.

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Grilled Cheese

Grilled Cheese Photo Credit

Use any bread you like, I prefer a sour dough that I pre slice and defrost as I need for those late night cheats.

Serves 1
1 tablespoon soft butter(no margarine)
2 slices 2cm sliced sourdough, one to two days old
120g grated or sliced healeys mature cheddar

Heat a thick bottomed pan to a medium
Completely butter sour dough bread on both sides
Place both slices sour dough in pan and gently cook until golden brown, about 2-3 minutes.
Turn over and place cheese on one, close and continue to cook until golden brown. Turn over abd cook other side until golden brown.
Cheese needs to melt.
Serve with pickles

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Roasted Vegetable Tart

Vegetable Tart Neville Lockhart Photography

Vegetable Tart
Neville Lockhart Photography

Roasted Vegetable tart
This is a great summers day dish, served cold with a rocket salad and some prosciutto. I did this recipe the first time for Food & Home a couple of years ago, it features on the Oasis buffet as a firm favourite.
Yield: 1 large tart 28-30 cm diameter

I like making my own slow roasted tomatoes, if you are on the lazy side use some sundried tomatoes
650g plum tomatoes cut in half (dried will be 220g – 280g)
1 crushed garlic clove
10ml olive oil
Pinch black pepper
Maldon salt to taste
1 tsp Thyme picked
40ml olive oil
3 baby marrows
2 medium brinjals
2 red peppers
1 red onion
15g parmesan
15g pine nuts

7 garlic cloves roasted (more if needed)
40g pitted olives
80g cream cheese
40g parmesan
1 tbsp chopped parsley

350-400g Short crust pastry

Season tomatoes with salt and pepper, add olive oil and thyme. Place in roasting tray with garlic bake at 70 C for 3-5 hours. This can be done the day before
Rub red peppers with a little oil and char grill until black, place in a plastic bag to sweat and leave before peeling.
Roast onion in oven at 180 C for 1 hour with garlic placed in foil and a touch of seasoning and oil. Re move skin, cut into 8 and put one side until needed.
Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set on side.
Wash trim baby marrows and slice into 5 mm slices.
Wash and trim brinjals slice into 5 mm slices.
Cook until golden remove and set one side.
Clean peppers remove skin and seeds, season cut into 3-4 cm pieces
For the base, mix garlic pulp, chopped parsley, cream cheese, Parmesan and ½ roasted chopped onion with pitted olives. Adjust seasoning.
Pre heat Oven
Line greased tart mould with rolled out pastry 3mm thick. Allow the pastry to hang over the sides.
Prick the base and blind bake at 200 C for 10-15 min
Remove and allow to cool slightly Trim excess pastry
Fill base with the cream cheese mixture
With alternating layers start on the outside overlapping tomato then brinjal, then pepper, baby marrow, onion start again with tomato repeat process until the whole tart is filled.
Sprinkle with Parmesan and pine nuts

Bake for 10-15 minutes at 180 C until golden brown

Cool serve

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Yield: 1 whole Snoek (4 people)

Remember the left overs, if it makes it that far, snoek-fritters with sweet potato and apricots.

1.5 kg whole lightly salted snoek butterflied

(basting for snoek)
100ml apricot jam
2 chillie chopped
4 cloves garlic
4 lemons juiced
100g butter

Light fire
Bring all ingredients to boil for basting remove from heat.
Open snoek and place on braai grid. (baste oil on skin this will aid in not sticking to grid)
Baste, and place on hot fire skin side down.
Cook skin side for about 6-8 minutes. Keep a close eye as it can burn quickly, watch flames as the butter will provide extra fuel for flames.
Turn and continue to cook flesh 6-8 minutes.
Turn again keep basting until cooked through.
Snoek will cook quickly, so watch not to overcook.

Serve with sweet potatoes

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Curried Duck Egg

Curried Duck Egg

We have always featured egg in some form or the other, it is after all the perfect meal. Recently I discovered a wonderful new supplier (Feed Me Free Range Products) situated just below Sir Lowry’s Pass with beautiful chickens, ducks and goose lying in the fields basking in the sun. Lou passed on some duck eggs to try, so I could not resist one of my favourites.

As curry and egg belong together, we decided to cook the duck egg at a low temperature, 63.3 C for one hour, at the base we placed a lentil dhall. Accompanied by a sweet and sour curry sauce, mango atchar, poppadoms and charred potatoes.

Photo credit – 

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