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Tasty SA-inspired spoils

We’re celebrating Heritage Day with a few quick and easy South African-inspired dishes from some of our favourite North Coast chefs. Here are the recipes … enjoy!

Brett Michielin
Brett Michielin has a passion for food and an inimitable love of people. It was almost inevitable that he would become a restaurateur. For him, Mozambik is a dream realised. The perfect addition to a braai day menu, Brett shares this quick, easy and tasty sauce recipe:

Chimmi Churri Sauce
1 Bunch Italian flat leaf parsley (chopped), 6 Cloves of garlic, chopped, 50ml Olive oil, 50ml Brown sugar, 1 Tbsp Oreganum, Salt and pepper to taste

Mix all ingredients together and serve with a great piece of red meat – straight off the braai!

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Brett’s Chimmi Churri Sauce

Nomfundo Mcoyi
Very few things are as inspiring as a CEO who is also an amazing chef and cookbook author. Nomfundo Mcoyi is all of these. Founder and CEO of Icebolethu Group, Simbithi-based Nomfundo launches her first cookbook, Boardroom to the Kitchen with Nomfundo Mcoyi, this December! Referring to herself as a cooking enthusiast, rather than a cooking expert, Nomfundo’s book is filled with easy-to-intermediate recipes with a strong South African influence … just like this one:

Lamb potjie with dumplings
1kg lamb Knuckles, 10 baby Potatoes
baby carrots/ 5 medium carrots, 750ml lamb stock, 2 onions, 1 tsp garlic, 1 cup green beans, 4 tbsp olive oil, 10 brussel sprouts, 1 tbsp paprika, 1 tbsp tumeric, 1 tbsp curry powder, 1 tbsp Garam Masala, 1 tbsp geera, Salt (to taste)
1 tbsp fresh mint chopped and fresh coriander

Heat the oil in a large, heavy black pot. Add ginger, garlic and onions and fry until brown. Add all the dry spices/curries. Add meat and keep stirring until meat is done. Add mint and coriander. Add stock, veggies and two cups of water and allow to boil. Divide the dumpling dough* into equal portions and place on top of the stew. Close the lid and cook
for 30 to 40min.

* To make the dumplings: In a bowl mix together 4 cups flour, 2 tbsp sugar, pinch of salt and 1 tbsp yeast. Add water to combine the mixture. Cover and set aside until
ready to use.

Lamb potjie with dumplings

Verushka Nair
Although young, 24-year-old chef Verushka’s experience and training have led to her running the kitchen at Toast restaurant at the Ballito Lifestyle Centre. Having inherited a passion for food from her father, Verushka studied at the international hotel school before training under Steven Chris Kruger. “Working at Toast has given me the opportunity to broaden my horizons and allow my creativity to flow. Look out for revamped menu, launching soon!”

Tasty Banana Bread
3 very ripe bananas, peeled and mashed, 1/3 cup melted butter (salted or unsalted), 1 tsp baking soda, Pinch of salt, 1 cup sugar, 1 large egg, beaten, 1 teaspoon vanilla extract, 1 ½ cups all-purpose flour

Preheat the oven to 175°C and butter a 4×8 inch loaf pan. In a mixing bowl, mash bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, egg and vanilla. Mix in the flour. Pour the batter into loaf pan and bake for 1 hour or until ready. Allow to cool and serve with topping
of your choice!


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