Ostrich Sosaties

Ostrich Sosaties

Sosaties are a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and barbecued shish-kebab style.

So the task was set by Mediterranean Delicacies to create a locally inspired dish using their range of amazing products. You can go have a look at their website to see the full range. Given that South Africa has become this melting pot of diversity and culture, I had the option to go many ways. I could of gone very Cape Malay and made an amazing curry, or very retro and stuck to making stunning canapes and snacks, but nothing screams South Africa, like Braai…we even have a day set aside for it each year, it’s a staple in most households, and every one claims to do it best. The #AfroChic element to this, is that it’s a different take on “meat on a stick”, served with a gorgeous cous cous salad and bursting with flavor.

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Using these four products from the range, two as a marinade, one as a dipping sauce and the other as part of the salad, you really don’t need loads of prep-time, its easy to pick up on your way home from work, or even to add to the trolley over the weekend, because you can find the range in allocated fridges in most supermarkets, including Pick ‘n Pay, Checkers and Spar.

The key element to making this a success is the marinade. You’ll have the earthy punch of coriander pesto, with the spicy kick of the chilli and garlic relish. Make the mix and generously coat your ostrich pieces, leaving it covered in the fridge for about 2 hours. (If you are pressed for time, half and hour would be cool, but have patience….make it amazing)

 

The cous cous salad can be made with rice, Bulgar wheat, or even pasta, but the addition of cous cous to this recipe makes it simple and easy!

Ok, so here is the run down.

  • Scroll to the end of this post and print the recipe
  • Go get all your ingredients
  • Light your fire, or grill.
  • Do your preparation
  • Put someone on Sosatie duty
  • Watch as your family and friends devour your yummy food!

Also, tag @medideli on social media so that they can see what you are making and creating with their awesome range!

Ostrich Sosaties

  • Servings: 7-8 sticks
  • Print

For the Sosaties

  • 500g of Ostrich cut into cubes
  • 2 TBSP of Coriander pesto
  • 2 tsp of Chilli and Garlic Relish
  • Salt and Pepper
  • Olive oil
  • Sosatie/Kebab sticks (if you are using wooden ones, soak them in water for half an hour, this prevents them burning on the flames)

For the salad

  • 2 cups of cooked Cous Cous (follow instructions on the box)
  • 1 jar of the Artichoke Salad, chopped
  • a handful of soft herbs, chopped (I used coriander and parsley)
  • 1 cup of baby roma tomatoes, cut
  • Salt and Pepper
  • Olive oil

To Serve

  • 1 tub of tzatziki
  • lemon wedges
  • extra coriander to garnish
  1. In a bowl, add your ostrich, and marinade mix, and season well with salt and pepper, as said before, leave aside to soak up all the yumminess. Once you’ve allowed marinading to happen, skewer the meat onto your prepared sticks and set aside.
  2. In a separate bowl, add your cous cous, chopped artichoke salad, herbs, tomatoes and season well, with salt and pepper, and copious amounts of Olive oil.
  3. Once your fire/grill is ready, brush the sosaties with olive oil, and place them onto the grill. I gave mine about 5 minutes of the first side and then 3 once i flipped them, giving me the perfect medium.
  4. Prepare a big board or platter, layering your cous cous salad and topping them with the grilled Sosaties, topping those with tzatziki and fresh coriander stalks.
  5. Squeeze fresh lemon juice over all of this amazingness and serve immediately.

 

Sosatie Defintion from Wikipedia

 

 

 

Kale, chickpea and sweet potato cakes 

Kale, chickpea and sweet potato cakes 

I last posted a recipe in January and effectively it feels like a lifetime ago. The last three months have flown out of the window, and although loads has been happening, I feel like I’ve gotten nothing done! Do you think we can press the reset button and just go back to the 1st of January (without the hangover)  

This recipe was a quick one, developed over maybe 20 minutes using what I had in my fridge and pantry. That’s the best type of cooking, I believe, because you are able to experiment and create, which is always a good thing. 

Handle these babies with care, as they are fairly fragile, but pack power, crunch, and loads of flavor!  

Kale, chickpea and sweet potato cakes


  • 1 large sweet potato, roasted in the oven until soft, remove skin 
  • 3 big leaves of curly kale, stalks removed 
  • 1 cup of chickpeas 
  • 2 cloves of garlic, minced 
  • 1 small chilli, chop finely 
  • 1 cup of peas (I blanched them in vegetable stock to just soften them) 
  • 3 purple spring onions 
  • A hand full of soft herbs, I used coriander and basil 
  • 1 cup of Panko crumbs / or normal bread crumbs 
  • 1 cup of white sesame seeds 

Process all the ingredients in a food processor, besides the breadcrumbs 

Season well with salt and pepper 

Remove from the food processor and add to a bowl. 

Add half the the breadcrumbs, you want a slightly firm, but not dense mixture, basically able to shaped but not too stiff. 

If you need to add more breadcrumbs, do so. 

Shape them as you big or small as you want, I got about 12 mini cakes 

Coat in sesame seeds 

Place on a greased tray and bake in an oven on 200C until they are slightly golden 

It’s a fragile cake, so handle with care 

   
    

  

  

  

❤️

Deliciously delightful 

Deliciously delightful 

We are kicking 2016 into gear, and tying to make changes, stick to our resolutions and follow through with working out, eating healthier, and trying to leave all of our 2015 mistakes in 2015. 

#NoMeatMonday is a hashtag that you’ve probably seen around, on Instagram or Twitter, and even though I cater mainly for a vegetarian, I try to adapt my eating pattern to being strictly “meat free” one day a week, sorry, but some Monday’s don’t always work for me….because, life. 

  

I am constantly on the look out for inspiration and adaptations with recipes that are vegetarian. These GORGEOUS and tasty Veggie Burgers are filled with everything that’s good for you. Serve them like I have, wrapped in spinach or on fresh burger buns. They can also be served as a side to grilled fish or made smaller and served with a fresh rocket salad, with loads of roasted corn and fresh avocado. I actually had mine with salmon sashimi and a corn and avocado salsa, with loads of sriracha and olive oil, it was DELICIOUS! 

  

The recipe is simple enough and you can adapt the pulses to any that you have in your pantry. I used chickpeas, but you can use black beans or lentils. The most amazing aspect of this recipe is that you can grill them on the bbq, because they are firm patties and serve them straight off, onto fresh buns with loads of fresh toppings. 

  

Veggie Burgers

  • Time: 10 mins
  • Difficulty: Easy
  • Print

 

  • 1 cup of cooked brown rice 
  • 1 cup of raw almonds 
  • 1/2 white onion, chopped 
  • 1 tsp, each of, chilli powder and smoked paprika 
  • 1 TBSP of coconut sugar or brown sugar 
  • 1 1/2 cups of cooked chickpeas 
  • 1/3 cup of Panko crumbs 
  • 4 TBSP of vegetarian BBQ sauce 
  • Salt and pepper to season 
  • Coconut oil to fry 
  1. Heat a pan over medium heat. Once hot, add the almonds and leave to toast, tossing occasionally to prevent burning. You want a deep golden color on them. 
  2. Once you have them at the perfect color, transfer them to an oven tray to cool. 
  3. In the same pan, add a splash of coconut oil, and the chopped onion. Cook the onions until they are soft and translucent. Season then with salt and pepper. Remove from heat and place to one side. 
  4. Once the almonds are cool, add then to a food processor with the spices, coconut sugar, and blend until you have a fine meal. 
  5. To a large mixing bowl, add the rice, the chickpeas, almond mix, Panko crumbs, BBQ sauce, and mix with a spoon. You can use your hands and mash the chickpeas slightly, while you combine all the ingredients. 
  6. This mix gives you 6 burger patties, so divide the mixture and then shape the patties, keeping your hands slightly damp while doing so.  
  7. Heat 2 tablespoons of coconut oil in a large frying pan, over a medium heat and place your patties in the heated oil, frying them until golden brown on each side. 
  8. I “seal” them in the pan to give them color and then heat them in a preheated oven of 200C before I serve them. 

 

  

❤️🍴

Gingerbread Goodness

Gingerbread Goodness

It’s that time of year, the festive season. Luckily for us, we are sitting in the heart of summer, so we are spending our days basking in the sun on the beach, sipping on copious amounts of cocktails, cooling down with granidilla ice lollies and fulfilling our appetites with fresh sushi or lemon drenched garlic prawns. 

  

So why gingerbread? This recipe, to me, means that everyone can gather around the kitchen counter, cookie cutters in hand, and bake, then go slightly crazy by grabbing a piping bag and releasing their inner Picasso. These can then be devoured during the evenings, or gifted to kids at a shelter! 

I think you should wake up everyday and be thankful for family and friends that you hold dear, but this time of year, we tend to get all emotional about being home, cooking feasts and spending time with the ones that we hardly see! Having fun with this recipe will give you that much needed family time, that you wouldn’t generally get to spend together, because…life! 

  
  
Fair warning, this recipe needs to refrigerate overnight, so make a batch and plan when you are going to have a baking session! They keep fresh for 1 week in an airtight container.  

Gingerbread Biscuits

  • 3 cups of flour 
  • 4 tsp of ground ginger
  • 3 tsp of ground cinnamon 
  • 1 tsp of baking powder 
  • 1/2 tsp ground nutmeg 
  • 1/4 tsp fine salt 
  • 3/4 cup of soften unsalted butter 
  • 3/4 cup brown sugar 
  • 1/2 cup of golden syrup 
  • 1 egg 
  • 1/2 tsp of vanilla extract 

Mix the flour, ginger, cinnamon, nutmeg, salt and baking powder in a large bowl. 

In a mixer, add your butter and sugar to the bowl, with the paddle beater attachment, beat on medium, until creamy and fluffy! Add the egg, vanilla and golden syrup, mix to incorporate. Starting on the lowest speed, gradually add the flour until well mixed. Take the dough out the bowl, and shape into a ball,  flatten this slightly and wrap with plastic. 

Pop into the fridge and leave to rest overnight. 

Preheat your oven to 180C 

Grease your oven trays well. Starting my softening the dough with your hands, and then roll it out to about 1cm thick. Cut out your shapes (gingerbread men or what ever shapes you wish) 

Bake for 8 to 10 minutes until the edges are slightly golden 

Remove from the oven and leave to cool on the trays before transferring them to wire racks to cool completely. 

I used vanilla royal icing and added red and green food coloring, with the addition of edible silver balls to add some sparkle, but go wild and don’t be limited to how you can decorate your biscuits! 

   
  

   

Have the best festive season! 

Bananarama! 

Bananarama! 

There’s no real write up about this recipe. I had ripe bananas in the fruit bowl that I needed to use…I’m also a firm believer in the power of chia seeds, and I love walnuts…presto, a recipe was born. 

  
Banana loaf, for me, makes me reminisce about moments spent, on a Sunday, in my grandmothers kitchen, where she made the most amazing banana loaf and muffins, adding dates, Brandy and obviously loads of love, to her recipes. They were moist, delicious and lathered in butter, it was moments of pure bliss. Alas, I was never able to get the recipe out of her, and I try my best to recreate it every now and again. (Failing, but still resulting with yummy bakes) 

   
    
    
 

Banana, Chia and Walnut Loaf

  • Servings: 1 large loaf
  • Print
 

Ingredients 

1 1/2 cups of flour (GF or ordinary) 

2 tsps of baking powder 

1/4 tsp of salt 

1 large egg 

2 TBSPS of soft butter 

1/2 cup of brown sugar 

1/3 cup of chia 

1/2 cup of walnuts 

3 large bananas 

1/2 cup of milk or almond milk 

1 TBSP of cinnamon

Method  

  • Set your oven to 180C and grease a large loaf tin 
  • In a mixing bowl, add the egg, butter, sugar, milk, nuts and 2 bananas. With a paddle attachment, mix these together on a medium speed. 
  • In a seperate bowl, mix you flour, baking powder, salt, cinnamon and chia. 
  • Once your wet mix is done, start adding the flour mix bit by bit. Keep adding until all the flour mix is done, and give it a quick blast on high, just to make sure all the mixture is properly incorporated. 
  • Place into your greased loaf tin, and top with the remaining banana, cut in half. 
  • Bake for 45-60 minutes, depending on your oven speed. 
  • I drizzled warmed honey on the top of the loaf as soon as I take it out of the oven. 


 

RMB WineX 

RMB WineX 

  
It’s that time of year again, so don’t forget to get your tickets for the most anticipated wine show in South Africa. 

Starting on Wednesday 28th and running until Friday 30th October at the Sandton Convention Centre, it is THE wine show to attend! It’s reached its 16th year, and it promises to have the greatest selection of wines under one roof!! Get ready to know the difference between your Merlot and Cabernet while mingling with winemakers and the Jozi elite.

  

Things to look forward to this year include, broadening your knowledge with the Art of Wine, while viewing the displays of various artists, and performances from the Johannesburg Youth Orchestra. 

From Allée Bleue to Zonnebloem, winemakers will present wines selected for the discerning Gauteng audience. To enhance the wine experience, guests should attend one of the Table Talk Pop-Up roundtable tastings with winemakers! 

 
You won’t go hungry with the array of wine-friendly food products on show – olives, imported cheeses, Wagyu beef, nougat and chocolates and the Mastrantonio Piazza will provide a sit-down menu and ‘food on the move’ deli items.  

In support of the Eco Mobility Festival hosted by the City of Johannesburg in Sandton during October, plan ahead to get there via the number of transport options on offer as alternatives to parking in the neighbouring parkades. 

Who, what, how, when? 

Venue: The Pavilion, Sandton Convention Centre, Maude Street, Sandton

Time: 17h00 to 21h00 each night

Bookings: Book all tickets and packages online via http://www.computicket.com or call 0861 915 8000. Use the “Print at home” facility for easy access to tickets.

Tickets: Via Computicket and at door. 

Getting there and home – watch the press for updates or visit WineX closer to the time for all the options:
· Catch the Gautrain and walk to the Sandton Convention Centre

· Park and Ride sites

· Public transport

· Uber: partnered with WineX as Everybody’s Private Driver to transport wine lovers safely and in style via registration with the smart phone app. 

   
 

The Sanlam Handmade Contemporary Fair

The Sanlam Handmade Contemporary Fair

It’s that time of year again, the Johannesburg days are warmer, the nights are beautiful, and I feel that rooftop markets should become a regular affair. In steps the Sanlam HMC, albeit for only a weekend, is really a wonderful break from having to mission to City center to get the taste of a market. Set on top of the Hyde Park Corner shopping center, its hard to imagine that you are actually walking in what is effectively a parking area. 

This year, they made more use of the space and completely transformed the concrete slab into a beautiful area, filled with the country’s top designers, chefs, restaurants, wine farms and all things unique showcasing their gorgeous products, amazing wine and mouthwatering foods.

  

It’s now in its 5th year, and is really a first of its kind, as its aimed at being a boutique outdoor Fair, featuring the “best of local” – which ranges from Ice Creams, to Craft Beer, freshly pressed juices, and delicious hamburgers.

If you are lucky enough to gain entry to the Sanlam VIP area, you will sample wines from Black Elephant, that are based in Franschoek Valley, and gorgeous cheeses, charcuterie and also, the amazing team of chefs, which cover the “Chef’s of the City” installment, creating gorgeous canapes and snacks.

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A few of my favorite finds this year

Paul’s Homemade Ice Cream (The nicest human that makes Ice cream)

Dear Rae Jewellery

Oneiric Wines (Their Merlot is PHENOMENAL)

The Block Shop

Alexander’s Band

Ballo

The Counter (Because Meg and Ian)

And that’s just naming a few. There are over 100 Exhibitors and a range of products to choose from!

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