1/2 (400g) white cabbage, trimmed and finely shredded
1/2 (100g) green apple, cored and juliened
2 green onions, finely juliened
1/4 cup (60g) smoked aioli (see “Smoked Roasted Garlic Aioli” recipe)
Salt and pepper, to taste
1 teaspoon black sesame seeds, to garnish
INSTRUCTIONS
Preheat oven to 160°C/140°C
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, for 2-3 minutes or until onion has softened. Add whiskey and bring to a boil. Add smoked paprika, brown sugar, Worcestershire sauce and diced tomatoes and continue to cook for 15-20 minutes or until thickened. Cool. Pulse in a blender until smooth
Place ribs on a baking tray, brush with half of the marinade, cover with foil and cook in pre-heated oven for 1 hour or until tender
Put remaining marinade into a bowl and cover with plastic wrap
Add hickory wood chips to the burn chamber of the smoking gun. Put cup cover. Turn the smoking gun on and ignite wood chips. Smoke for a few seconds until the bowl is filled with a dense smoke. Let infuse for 3 minutes. Refrigerate ribs until ready to use.
Remove foil from ribs and brown ribs in the oven for a further 30 minutes, brushing regularly with marinade
For a smokier flavour, place ribs brushed with marinade in a baking tray and cover with foil and smoke again before serving
For the coleslaw, combine all ingredients except sesame seeds in a bowl and season. Garnish with black sesame seeds and serve with the ribs
Place the shrimp with half of the chopped butter stick along with sliced ½ of the lemon inside a sealing bag;
After sealing, place the bag into the sous vide container filled with water and cook for 1 hour at 135 degrees;
Once time is up, remove the sealed bag from sous vide container and wait 2 to 5 minutes for shrimp to cool;
Spill the content onto a baking tray covered with aluminium foil and mix 2 to 3 tsp of mayonnaise, 3 tsp of chives, 1 tsp of ground pepper & 1 tsp paprika;
After ingredients are infused, chop shrimp onto appropriate size and place into a container (with lid).
Prepare Smoking Gun for smoking. Place hickory wood chips into the gun’s smoking chamber.
Attach the end of the hose inside the sealed container; turn on the gun and light the chips on fire.
Once the smoke covers the salad entirety, remove the hose and turn off gun after securing the container lid.
Let smoke sit for 1 to 2 minutes inside the container, then open the lid letting the smoke escape. You are ready to serve!
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To enter simply sign up for our Newsletter and stay up to date with our hot new products, sales and trends.
Meg Ralph is the go to interior designer for premier safari lodges and boutique hotels. Her list of famous projects includes Lion Sands, Madikwe, Cape Cadogan and the legendary Marataba Safari Lodge. With a list of such illustrious clients it’s no wonder she is considered one of South Africa’s top interior designers. If you are looking for some decor inspiration for your establishment then below is just what you need.
RIVER LODGE
“ELEMENTAL SAFARI” – LION SANDS PRIVATE GAME RESERVE, SABI SANDS
Introducing the new way to make your coffee: The BrewSpoon. This award-winning game changer was invented right here in Msanzi, in Bloemfontein actually, and once you try it you will wonder how you ever lived without it!
It’s the easiest way to make a single cup of filter coffee (or tea) without the cleaning hassles of using a plunger. Delivering the same quality taste, the BrewSpoon is made from food-grade polypropy and stainless steel. In three easy steps you can have a rich cuppa at the office, at home, or anywhere you go!
It’s time to sweeten up your family and friends with some simple and delicious recipes. With the Moulinex Masterchef Gourmet Blender it has never been easier and more comforting to bake. With a compact design and a chic silver or red finish, this Miracle Machine is guaranteed to fit into your kitchen’s design. It is has a powerful 1100W motor, a high-quality kit, and is bound to amaze you every time you put it to use.
TRY THESE COMFORTING RECIPES YOU WILL LOVE
RED VELVET CAKE
FOR 8 PEOPLE
INGREDIENTS:
To prepare the cake:
Cake flour – 1 cup
Salt – ½ teaspoon
Cocoa – 2 tablespoons
Room temperature butter – ½ cup
White sugar – 1 ½ cups
Eggs – 2
Vanilla extract – 1 teaspoon
Red food coloring – 2 tablespoons
White vinegar – 1 teaspoon
Baking soda – 1 teaspoon
To prepare the buttermilk:
Milk – 1 cup
Vinegar – 2 tablespoons
To prepare the frosting:
Room temperature cream cheese – 300 g
Vanilla extract – 1 ½ teaspoons
Sifted powdered sugar – 1 1/3 cups
INSTRUCTIONS:
Preheat oven to 175 degrees C and grease a cake pan with butter.
To prepare the buttermilk: in a bowl, combine the milk and vinegar and leave aside for 10 minutes, then add the food coloring and whisk.
In another bowl, mix the flour with the cocoa and salt.
Add the eggs, one at a time, beating well after each addition then pour in the vanilla extract.
Add all of the dry ingredients and mix then pour the buttermilk on 2 batches, beating well after each addition.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Pour the batter in the prepared cake pan.
Bake for 30 minutes or until cake is done. Allow to cool completely before frosting.
To prepare the frosting: beat the cream cheese with the vanilla extract in the Masterchef Gourmet stainless steel bowl, using the beater, then gradually add the sugar and mix again.
Decorate the cake with the frosting.
FRENCH CHOCOLATE CAKE
FOR 6 PEOPLE
INGREDIENTS:
Unsalted butter: 1 cup (226 g)
Chocolate: 1 cup (226 g)
Sugar: ½ cup (100 g)
5 Eggs
Flour: 1 tablespoon (8 g)
Powdered sugar: for decoration
INSTRUCTIONS:
Preheat oven to 180°C and grease a pan with butter.
Mix the butter, chocolate and sugar in a saucepan on low heat until the mixture softens. Leave aside to cool.
Add the chocolate mixture and keep stirring until ingredients are well combined.
Pour the mixture in the greased pan and place it in another roasting pan. Fill the roasting pan with boiled water until it reaches 2 cm height. Bake cake from 25 to 30 minutes in the preheated 180°C oven.
Remove the cake from the water bath, let it cool and decorate with powdered sugar.
EASY HONEYCOMB RECIPE
FOR 10 PEOPLE
INGREDIENTS:
To prepare the dough:
3 Cups all-purpose flour
2 tbsp Instant yeast
2 tbsp Baking powder
1 tsp Salt
1 ½ Cups Milk
4 tbsp Vegetable oil
4 tbsp Honey
To prepare the filling:
300g Crumbled feta cheese
¼ cup Finely chopped parsley
2 tbsp Nigella seeds
To decorate:
2 tbsp Nigella seeds
1 Beaten egg
INSTRUCTIONS:
To prepare the filling:
Mix all ingredients in a bowl and refrigerate.
To prepare the dough:
In a bowl, sift together the flour, baking powder and salt. Leave aside.
Add the dry ingredients to the liquid ingredients and knead using the kneading hook until the dough is smooth – about 6-8 minutes. You can add some flour if needed.
Cover and leave aside for an hour to rise until doubled in size.
Knead the dough with your hands for a minute and divide into equal-sized balls.
Fill each ball with ½ teaspoon of the cheese mixture. Seal the dough by pulling together the sides. Repeat with the rest of the dough until the quantities are finished.
Arrange the balls close to each other in a baking pan brushed with oil, in order to form a beehive. Avoid leaving gaps between the balls.
When done, cover the pan and leave aside again to rise, around 40 minutes.
Brush the balls with beaten egg and sprinkle with nigella seeds.
Bake the beehive for 20-25 minutes until golden.
TOFFEE CAKE WITH BANANA
FOR 8 PEOPLE
INGREDIENTS:
To prepare the cake:
All-purpose flour – 1 ¾ cups
Eggs – 2
Sugar – ¾ cup
Unsalted butter, melted – ½ cup
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Salt – ¼ teaspoon
Mashed bananas – 3
Lemon juice – 2 tablespoons
Vanilla extract – 1 ½ teaspoons
To prepare the toffee sauce:
Fresh cream – 1 ¼ cups
Brown sugar – ½ cup
Light corn syrup – ½ cup
Salt – A pinch
To garnish:
Whipped cream – 1 cup
INSTRUCTIONS:
Preheat the oven to 180°C and grease a loaf pan with a little butter.
To prepare the cake: in a bowl, combine the flour with the baking powder, baking soda and salt.
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