Safari Recipes

Ingredients

• 1 Cup Beef Stock
• 2 Tablespoons cornflour
• 3 Tablespoons light Soy Sauce
• 2 Tablespoons Brown Sugar
• 11/2 Fresh Ginger
• A little Chilli

Procedure

1. Mix the above using olive oil.
2. Place the Chops into the mixture for about 45 minutes.
3. Later take the Chops out of the mixture for about 10 minutes before you place it on the grill.
4. Let the Chops attain the grill marks as you keep on flipping it over.
5. When it is grilled well glaze it with garlic butter & Soy sauce to give it a shiny touch.

Ingredients

• King prawns
• Spring onions
• Red Thai curry paste
• Prawn paste
• Soy sauce
• Fish sauce
• Coriander

Marinade in (5 hours)

• Salt and pepper
• Cayenne pepper
• Paprika
• Garlic
• Lemon juice / white wine vinegar

Method

1. Saute onions in butter then add the prawns and Thai paste.
2. After a few minutes add the prawn paste and lastly the coriander.

Serve

On a bed of lettuce garnished with a lemon slice, tomato and croquette.

Accompany with a side sauce of fish sauce and soy sauce to which a combination of dissolved sugar in water is added. Introduce chopped chives and chiles in proportion to the desired strength.

Ingredients (4 servings)

• 5 cloves garlic, finely chopped
• ½ teaspoon ground ginger
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• Salt and freshly ground black pepper
• 1 chicken, cut in 8 to 10 pieces
• 2 tablespoons extra virgin olive oil
• 3 medium onions, sliced thin
• 1cinnamon stick
• 8 calamata olives, pitted and halved
• 8 cracked green olives, pitted and halved
• 1 large or 3 small preserved lemons (sold in speciality food shops)
• 1 cup chicken stock
• 1 glass of white wine
• Juice of ½ lemon1 tablespoon chopped flat-leaf parsley

Method

1. Mix garlic, saffron, ginger, paprika, cumin and turmeric together, and add ½ teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
2. Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter.
3. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
4. Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
5. Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Ingredients (2 people)

• ½ cup cooked short-grain brown rice
• ¼ large white onion
• ½ inch ginger
• ¼ mango chopped into small cubes
• 1 handful of cashew nuts
• Chopped parsley for garnish

Dressing

• Juice from 2 limes
• 1 teaspoon agave or honey
• 1 cm piece of ginger, grated
• ¼ tsp salt
• 1 tablespoon hot water

Method

1. Cook the brown rice with the ginger and onion and set aside.
2. Make the lime ginger dressing by blending all the ingredients listed, then mix it with the cooked rice when the rice is still hot.
3. Cut the mangoes into small cubes, and dry roast the cashew nuts in a frying pan. Add both to the bowl of rice, but only add the mango right at the end once the rice has cooled
4. Garnish with fresh parsley and serve.