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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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! 

Pumpkin Patch

Pumpkin Patch

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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!

❤️🍴

A few good things 

A few good things 

Some photos of things made the past two weeks. 

  Cauliflower tortillas stuffed with a chickpea and kidney bean warm salsa, topped with Avo and tomato salad and sour cream. 

  Puff pastry straws topped with Parmesan, flaxseeds, sesame seeds and hemp seeds. 

Sexy sweet potato, lentil and kale patties, sitting in a thick tomato ragout.   

  This was a lentil and bulgar wheat salad, dressed in mustard, apple cider vinegar and olive oil, with loads of fresh sprouts and deep fried tofu (done in coconut oil). 

  A salad of avocado, sundried tomatoes, artichokes, peas, and pumpkin seeds. Also some calamata olives and butter leaves. 

  Easter lunch dessert. Ladyfingers drenched in an Kaluha fudge coffee, topped with chocolate mousse, and fresh raspberries. 

  Raw tart base, topped with a warm mushroom, artichoke and tomato salad. Added some kale pesto for extra yumminess! 

  The bread recipe I posted in last week, topped with avocado, kale pesto and fresh tomatoes

  Three ingredients in these little bite sized energy balls. Cashews, dates and dried strawberries. Blend all up until sticky and shape. 

Just lunch. Pastrami on white with all the trimmings and kale leaves instead of lettuce.  

  French toast on left over Challah. 

Laksa for my amazing friend Zane. 

Almond meal coated chicken breasts. 

Roasted sweet potato chips with rosemary and rock salt. 

  Quick hamburger. 

 Almond and chia seed based pizza. Topped with fresh pasta sauce, artichokes, mozzerella and brocolli. 

❤️🍴

I like big buns!!!!

I like big buns!!!!

I feel, in my heart, that hot cross buns should be an all year thing. For me, they are the most amazing tasting, smelling, let’s eat then for the entire day, little bits of heaven. 

This is a combination of two recipes, a Jamie Oliver and a Ina Garten mashup. I love both recipes, but combining segments of it, makes these hotcross buns awesome (in my eyes and heart) ❤️

Hotcross Buns

  • Servings: 12 buns
  • Difficulty: fairly complex, but easy once you get the hang of it
  • Print

Ingredients

200ml milk

50ml water

55g butter

14g of dried yeast

455g of flour

1 tsp of salt

1 TBSP of mixed spice

1 tsp of cinnamon

1/2 whole nutmeg grated

1 tsp of ground ginger

55g of brown sugar

2 pieces of stem ginger (chopped)

1 large egg

30g cranberries

50g raisins or sultanas

The zest of one lemon

2 tablespoons of mixed peel (chopped)

2 TBSP of plain flour and water for the cross paste

1 egg for brushing

Honey

Method

Add milk and water to a saucepan and heat until tepid (you can stick your finger into it without difficulty).

Add the yeast to this liquid mix and stir well and set aside.

Melt the butter in the microwave and set aside.

Sift flour, salt, spices and sugar.

Add the chopped stem ginger to the dry mix.

Make a well and add your yeasted milk mix, butter and the egg, stir well until all combined. Transfer your dough mix onto a well flour surface and knead baby knead.

Knead for about 10 minutes.

Now take your gorgeous dough and place it into a floured bowl. Leave covered with plastic wrap in a warm place (not to warm, you don’t want it to sweat) – leave to rest for an hour.

Transfer your dough onto a floured surface, press down to flatten and add the remaining fruits, knead the dough and keep mixing fruits into it until it’s all incorporated.

Set your oven to 190C, grease and like a baking tray.

Now, shape. You get about 12 buns from the mix, weighing between 80-90g each.

Leave them to rest for a further 30 minutes. In the meantime mix a paste with the flour and a little water, and place this into a piping bag. Once rested, pat the buns to flattent them slightly.

Brush with egg and then pipe your crosses.

Bake for 20 minutes.

While still hot, glaze with the soft honey.

These lasted two days. They are amazing.

 

❤️🍴

 

Thought process. 

Thought process. 

 

Hello! Remember me? 

I haven’t posted recipes in such a long time, or even anything really.  I had a friend tell me the other day that she gets sad when she doesn’t see posts appear daily, she’s also probably one of the few people that I know that are actually attempting the recipes I put up. 

When I started this (all of two months ago) I was doing it as a creative outlet, for myself, as my main passion is being a chef. I’m not a stay at home mom (gold medals to you) or a “foodie” – this is actually my life. I’m not looking for blind inspiration (my term : when everything looks like everything else) – I create my own, I do try to make atleast 3 NEW recipes a day, then adapt, change what I don’t like and only then do I post something. 

I try to post a recipe that I am really excited about or that has wowed me, or even something as simple as kale pesto, because it’s a staple in our fridge. 

So, Lee-sah, I’m sorry that I haven’t posted in a long time, and I’ll get my ass in gear and post more…promise! Also, thank you for making me realize that if my little blog is able to just reach out to you and your family, then it makes it all worth while! 

❤️🍴