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.

Processed with VSCO with e1 preset

Processed with VSCO with e1 preset

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

 

 

 

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. 


 

Baked Mozzerella Sticks

Baked Mozzerella Sticks


Not one of my indulgences, but what’s not to love? Warm melted cheese, with a crispy panko crumb coating! Come on…warning though : they can be addictive! Serve these as a side or as a snack with a thick marinara sauce. Prepare trays of them before hand and pop them into the oven when you are ready to serve! 

Bake Mozzerella Sticks

  • Servings: 6-8
  • Print

Ingredients 

12 sticks of Mozzerella (I use the stringy Mozzerella sticks from Woolworths) : you can keep them whole or half them.

1 large egg beaten

1 cup of normal or gluten free flour, seasoned well with salt and pepper. You can add some dried mixed herbs, or Italian herbs as well.

1 cup of panko crumbs

2 tablespoons of finely grated Parmesan

Spray and cook/olive oil

Method

Unwrap the cheese, place on a tray and freeze for 30 minutes

Prepare a tray with wax proof paper, and give it a good spray of non stick or brush of olive oil.

3 bowls – into each :

  1. Whisk your egg.
  2. Place the seasoned flour and herbs.
  3. Combine panko crumbs and Parmesan.

Dip the frozen cheese into the flour bowl, shake of excess. Now dip into the egg bowl, then coat with crumbs.

Repeat until all your cheese sticks are crumbed.

Place onto your prepared tray.

Freeze your cheese for another 30 minutes. It could take longer, but make sure that your cheese has completely frozen, otherwise it melts before the crumbs are golden.

When your cheese is ready, preheat your oven to 200C, take your tray with your cheese sticks, brush them all lightly with some olive oil, and pop them into the oven.

Bake for 5 minutes, then turn, bake for  another 4-5 minutes, depending on your oven speed – just keep an eye on them! If any do burst, these can be your testers before they get to the table!

❤️🍴

A modern way 

A modern way 

Without being consciously aware of it, my blog seems to have a lot of vegetarian recipes!! 

I cook a lot of vegetarian dishes, because, as mentioned before, MY vegetarian is my boss, and yes, I call her MY vegetarian. As a chef, it’s almost a preprogrammed notion to “hate” vegetarians, or anyone that needs to alter our menus, but I’ve come to love cooking and experimenting with vegetarian food. 

We demand so much when it comes to our food, and everyday the demand seems to get bigger. Free range, organic, farm fresh, healthy, local, cheap and good for the planet! Gone are the days of overindulgence, we hardly use cream or cheese, and processed products are a thing of the past. We are trying to be a bit more aware of what we put into our system, and maintain a low carbon footprint. The importance of starting at the home base is also something that I continuously preach to people. Cook, cook and cook. Yes, I know, time, life, work, gym….but just take the time to cook. 

In steps Anna Jones. 

www.instagram.com/we_are_food

Her cookbook “A modern way to eat” has over 200 recipes – all based on vegetarianism. It’s a modern day take on all things amazing. She incorporates fresh, seasonal produce, into SUPER quick and inexpensive recipes. She’s worked for Jamie Oliver and has extensive experience as a chef, she now works as a stylist and food writer for newspapers, magazines, chefs, and a host of food companies. 

“A simply brilliant book – modern, clever, beautiful, and full of delicious recipes” 
Jamie Oliver 

Her book, breaks it down and takes your back to the “root” of everything, it’s cleverly laid out and reads beautifully, with loads of tips and special hacks, and list upon list of varieties of her favorites.  

In South Africa, we might not have all the ingredients that are readily available in London, but a lot of what she uses can be found in good health stores and also at fruit and vegetable suppliers.

“These recipes not only work, they are mind-blowingly delicious. So if you need more from your food, meals that are good for you, tasty, beautiful, and unapologetically meat-free, Anna’s recipes are affirming win win win!” 
Tom Herbert 

It is really an amazing book, not just for vegetarians, but for any one trying to maintain a healthier and more balanced lifestyle. Also, it gives you loads of ideas for sides and interesting alternatives to what you might already be serving! 

  
❤️🍴

Pictured : Full of green fritters (made as a frittata), Charred corn, scrunched kale and sweet potato salad with a cashew, coriander and lime dressing. 


Love to eat, eat to love. 

Love to eat, eat to love. 

 
I have an unapologetic attitude when it comes to my love of food. Not just making it, or following a recipe, but eating it.  

When people tell me “I forgot to eat” or “I was so busy” or the worst, when they pitch up for a dinner party, but go ape shit on all the snacks, because “I’ve just been so busy” …… hold up : does your stomach not talk to you? Do you not hear it growling and saying “feed me!!!!!” ????? 

I don’t have time for people that can’t find the time to eat, or who don’t find the time to cook a meal, be it for yourself or for a loved one. 

“Everywhere, no matter what your nationality, food is your emotional truth”  
Nigella Lawson 

Maybe it’s because I’m a chef, I can never get tired of cooking, and when someone is hungry, I’m all over that, “what do you want?” “what can I feed you??”  

My best memories of cooking food, are ones when I’ve done impromptu dishes for my brother and sister. Toasted sandwiches at 3am, and not just any toasted sandwiches, it’s fried egg, bacon, mature cheddar, tomatoes, onions, whole grain mustard….I was sleeping, he woke me up…he was hungry. Midnight rolls, which lead to a picnic on the bed, trying not to make a mess, because we should be sleeping! Nutella pancakes with fresh strawberries, late night nachos, or even crumpets with fresh cream and chocolate sauce.

I’ve cooked and made things from scratch or just reused last nights left overs and made something magical, not because I’m bragging, but because I was feeding someone or a group of people that I love. 

I laughed at a friend the other night who said that he had all the motivation to come home and make an amazing dinner for himself, he then landed up heating peas in the microwave and eating that : his justification “as long as the food is warm”, I couldn’t stop laughing at him, and was so shocked that he was ok with that. I suppose it’s all about saving time and in today’s work environment, we are lucky to come home with energy to talk, yet alone cook. 

“Food is the energy of the world, food drives everything” 
Barb Stuckey 

Freezer meals, ready made situations or take aways, lack flavor and everything that’s good about food, so I can understand if you are not wanting to “slave over a stove” …. but just take the time and cook, start from the begginging, use fresh produce and ingredients, and make something yummy for that special person or people! 

“Eating is one of those things that’s a human requirement, but it’s the one thing you have control over” 
Noah Fecks 

Pumpkin Patch

Pumpkin Patch

IMG_3240[1]

There comes a time, when the recipes or food of your “growing up years”, bring back such amazing memories and mouth watering conversations that you find yourself falling in love with the simplest of ingredients. 

Take pumpkin fritters for example. These were a Sunday staple. After lunch my grandmother would bring out the already made mix and start frying them, laced with cinnamon and nutmeg, covered with a generous dusting of cinnamon sugar, they never really made it out onto the table, as we all clamored around her and ate them as they came out of the frying pan. Albeit, shallow fried in oil and clinging with calories, who cared? They were yummy, soft, delicious, warm, mouthfuls of simple, sticky, amazingness.

So, being a chef, I’ve loved my grandmothers fritters, for many years, and have taken the concept of her recipe, and adapted it to make my own. Mine are deep fried and are more of a doughnut texture, but taste just as amazing. I think it also just goes with what you prefer. The shallow fried variety that most of us grew up on or going with a different take on the fritter and seeing which one your like best.

Pumpkin Bites

  • Servings: makes about 20-30 bites
  • Difficulty: easy
  • Print

Ingredients

2 cups of pumpkin (boiled and “dried” in a hot pan)

2 cups of flour

4 tsps of baking powder

2 eggs

1/2 cup of milk

Pinch of salt

1 tsp each of cinnamon, ground all spice, nutmeg

A bowl of cinnamon sugar (about 400g)

Method

Place all ingredients into a food processor and process on high until combined. You might need to scrap down the sides, and then mix again.


You end up with a sticky batter, that is ready for deep frying. Get your oil to 180C and start adding spoonfuls of the mix to the heated oil. They fry really quickly and will pop to the surface of the oil, you will need to bob them slightly to turn them so that they get golden on all sides.

Take them out of the oil and drain on paper towel.

Now generously coat them in cinnamon sugar and serve them immediately!

If you are preparing them to serve at a later stage, don’t cover in sugar, you can heat them in a preheated oven (180C) for 10 minutes and them coat them in the sugar.

 


Best served as a dessert by themselves or as a side to roast chicken or turkey!

❤️🍴