Kutlwano Magazine

Dark Chocolate Fondant, Crème Anglais and Berry Coulis

12 December, 2012

Ingredients • 50g melted butter , for brushing • cocoa powder , for dusting • 200g good-quality dark chocolate, chopped into small piece • 200g butter , in small pieces • 200g caster sugar • 4 eggs and 4 yolks • 200g plain flour • 50ml Home made Crème Anglais (Custard) • 10ml Berry Coulis Chocolate Fondant First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, and then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould. Melt the chocolate and butter together and stir until smooth. Leave to cool for about 10 minutes. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and whisk Sift the flour into the eggs, and then beat together. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter. Tip the fondant batter into a jug, and then evenly divide between the moulds. Chill for at least 20 minutes or up to the night before. Heat oven to 200C /fan 180C /gas 6. Place the fondants on a baking tray, then cook for 10-12 minutes until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out. Loosen the fondants by moving the tops very gently, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.

Grilled Warthog on Parsnip Puree with medley of Vegetables and Chocolate Jus

12 December, 2012

Ingredients • 2 Warthog Fillets OR steaks • 4 Large Parsnips, roughly chopped • 500ml Cream • 200g Assorted mixed Vegetables (baby marrow, carrot, red pepper, yellow pepper), cut into 2cm cubes • 50ml Chocolate Jus • Salt and Pepper to taste • 10ml Olive Oil • 10g Butter Chocolate Jus • 1 bunch of fresh thyme • 1 kg bones of beef • 1 kg tomato paste • 10 garlic cloves • 4 large diced unpeeled onions • 2 whole celery stalks • 2 large dice Carrots • 750ml Red Wine • 10g Shaved Dark Chocolate • 10 – 12 black pepper corns Roast the bones in the oven until golden brown Rub the tomato paste on the bones and reserve. Fry the carrots in some oil in a deep pot on moderately high heat until browning occurs, add the onion and celery and continue to fry to release the natural sugars in the vegetables. Add your bones to the pot and deglaze with the red wine. Fill the pot with cold water, bring to a boil and simmer. Reduce stock by 50% skimming the impurities that float to the top, strain, place stock back on heat, reduce again until the sauce is rich and glossy. Add chocolate and stir until combined. Adjust seasoning if necessary. Place parsnips and cream in a pot, bring up to the boil and simmer until parsnips are soft. Place the Parsnips in a blender with half the cream and blend to a smooth puree adjusting thickess with the leftover cream. Season with salt and pepper and set aside. Saute mixed vegetables in Olive Oil, season and keep warm. Season Fillets with Salt and Pepper. In a moderately hot pan, seal off the fillets and cook 5-6 minutes per side for medium doneness. Rest the meat before slicing. To plate, spoon puree onto one side of the plate and using the spoon spread the puree in a single line down the plate. Arrange the vegetables next to the puree and place steaks on top. Pour some of the Chocolate Jus over the steaks and serve.

Fish braai and Kenkey

12 December, 2012

A taste from Ghana Then there was the tender meat braai which apparently is marinated in a rich blend of spices and onions. The same method is used to braai fish and it comes out so nicely done and tender that it just falls off the bones. A very interesting dish called Kenkey was also a favorite. Made from fermented maize meal, this dish is prepared by prepared by boiling balls of mixed portions of fermented cooked maize meal and raw maize dough wrapped in cornhusk. It is their version of ting and it is best enjoyed when eaten using one’s hand and not fancy cutlery. That said, Kutlwano Magazine got some DIY recipes that do not need you to be Ghanaian to try out. KENKEY Fermented maize meal traditionally prepared by boiling balls of mixed portions of fermented cooked maize meal and raw maize dough wrapped in cornhusk. Another type called FANTI KENKEY, which is popular in the central and western regions of Ghana, is similarly prepared but wrapped in leaves cut from the plantain/banana tree. These are able to keep for a few days to a week. Can also be taken as pulp similar to oatmeal or holicks. Apraprasa/Akplidzi: This preparation from roasted cornmeal. It is cooked using palm-nut soup as a basic ingredient. This is usually garnished with gravy, crabs or eggs.

Mini doughnuts

12 December, 2012

Mini doughnuts (fried and baked) Their mini doughnuts which are not fried (thankfully, but still tasty!) are such a sweet delicious snack that goes very well with tea or hot chocolate. It tastes a bit like cake, and that’s largely because the mixture is a lot similar than that of cake. A short little recipe for mini doughnuts • 250g or 1 cup cake flour • A block of margarine • Some sugar to sweeten the dough • A bit of oil for frying • Milk for mixing • Some nutmeg, freshly grated • A hint of vanilla essence Method • Mix all the dry ingredients • Rub in some margarine • Add the milk, nutmeg and vanilla essence and mix together • Ensure that the mixture looks a little dry but elastic • Spoon this in little balls to some hot oil to fry • Once all sides are golden brown, place on some absorbent paper and serve as a dessert or with a hot beverage

Beef Stew and Madombi

12 December, 2012

Ingredients 400g Beef 25ml Cooking oil 1 medium Onion, 1 clove of garlic 1 finger Carrot, 1 med potato 1 Green Pepper, 1 fresh tomato 1 Tablespoon of Tomato paste Seasoning Salt to taste Parsley for garnish Method 1. Remove excess sinew and fat from beef, cut into 2cm pieces and season. 2. Boil the beef for about 30min 3. Remove the stock from the beef, fry the beef separately till lightly brown. 4. Add roughly cut onion, green pepper, tomato, garlic and continue frying to a goldencolour. 5. Mix in the stock and continue to boil for 30 -45min 6. Correct seasoning, add the carrot and lower the heat to allow the sauce to simmer gently 7. Serve and garnish with chopped parsley, quartered potatoes and carrot on top of the meat Dumplings (Madombi) Ingredients 500g Bread Flour 10g Dried Yeast 1 Cup lukewarm water 1 tablespoon sugar 1 tablespoon salt Method 1. Sift the flour into a deep mixing bowl 2. Add to the flour all dry ingredients and mix well 3. Make a well in the centre and add the warm water and work it out till you totally mix out all the flour into a soft dough. Knead it for about 2min and cover it to prove or till it has double up in size. 4. Prepare a “trivet” (use beef bones) in a pot for steaming the dough. Add water with salt. 5. Knock back the dough and mould to half the size you wish to see the dumplings finally coming to. 6. Place it on the bones and tightly cover the pot for about 15min - 20min. Check with skewer or cook’s fork if cooked. When ready, the skewer will come out clean. 7. Serve with any gravy of your choice. Serve with the beef stew.

Jollof rice

12 December, 2012

Jollof Rice This month Kutlwano is featuring a very popular West African dish called jollof rice. While many people in Botswana might have only heard of jollof rice from Eddie Iroh’s “Without a silver spoon” this dish is a staple in countries such a Ghana and Nigeria. Jollof rice can be served with cooked meat, chicken, fish, or vegetables separately on the plate or they can be stirred in at the end. Here’s how to cook it. Ingredients 200g Meat / Fish 250g Rice (1 Cup) 4 Large tomatoes 25g tomato paste 1 Large Onion sliced 1 Level tablespoonful pepper 100ml cooking oil 10g stock cube Crushed garlic and ginger BBQ spice or fish (optional) 2 cups water Method 1. Steam meat (cut into cubes) 2. Fry meat in oil. 3. Prepare stew or sauce and add fried meat 4. Add water to the stew allow to boil, correct seasoning and add your washed rice. 5. Allow to cook slowly on a low heat, stir occasionally for about 30- 35 min 6. Serve with salads of your choice or Ghanaian mixed salad.

Mozambican Langoustines, asparagus and lime vinaigrette

11 December, 2012

Recipes courtesy of Mogorosi Moremong and Donovan Sanders of Phakalane Golf Estates Photo-shoot arranged by Bram Hendriks. INGREDIENTS • 2 x Fresh Mozambican Langoustines • 2 x Tiger prawns • 100 gram Green asparagus • 2 x fresh limes • White balsamic vinegar • Extra virgin olive oil • Salt and pepper VINAIGRETTE Cut the limes and squeeze the juice out of them in a bowl. Add a tablespoon of olive oil and 3 tablespoons of the white Balsamic vinegar. Add a pinch of salt and pepper and mix all ingredients together. METHOD OF PREPARATION • Cut the langoustines down the back. • De-vein the langoustines, by taking out their channel with a small paring knife. • Take out the meat of one langoustine, keep the other intact. •De-shell and take out the meat of the tiger prawns. • Season with salt and pepper and grill the langoustines and tiger prawns briefly over a hot grill. • Marinate the green asparagus in extra virgin olive oil and grill them on both sides till a bit soft, but still crunchy. • Chop up the green asparagus, mix them with the prawns and the langoustine meat. • Plate up the prawn/ langoustine/asparagus mixture, place the whole langoustine on top of the mixture as garnish. • Drizzle the lime vinaigrette over it. • Garnish and serve. ENDS

Grilled Lamb Rack and Beef Medallion with

11 December, 2012

Recipes courtesy of Mogorosi Moremong and Donovan Sanders of Phakalane Golf Estates Photo-shoot arranged by Bram Hendriks. INGREDIENTS • Lamb rack with 2 bones • 100 gram Botswana beef medallion • Rosemary and Glen Carlou Syrah sauce • Potatoes • 25 ml milk • Salt and pepper • Rosemary sprig as garnish SAUCE 1 bunch of fresh rosemary 1 kg bones of beef 1 kg tomato paste 10 chopped unpeeled garlic cloves 4 chopped unpeeled onions 4 whole celery stalks 1 bottle of Glen Carlou Syrah METHOD OF PREPARATION FOR THE SAUCE • Braise or roast the bones in the oven until golden brown • Rub the tomato paste on the bones, add the vegetable and rosemary and continue to roast on low heat till the vegetables are tender • Deglaze with the bottle of red wine. Add water, bring to a boil, reduce stock by 50%, strain, place stock back on heat, bring to boil. Adjust seasoning if necessary. METHOD OF PREPARATION • Peel the potatoes, cut them into cubes and place them in a pot with water and boil them for about 15 minutes till the potatoes are soft and mashable. • Strain the water, add the milk, salt and pepper and mash the potatoes till a creamy texture without lumps. • Season the lamb rack and beef medallion with salt and pepper, char grill on high heat till medium (about 5 minutes). • Remove from the heat and allow the meat to rest for 5 minutes, so all the juice will remain inside the meat once you cut it. • Plate up the mash first, then add the medallion of beef and let the lamb of rack rest against the mash. • Drizzle the sauce in a circular movement around the plate and garnish with a Rosemary sprig, since we have used Rosemary in the sauce. ENDS

Kudu fillet with BOK CHOI

11 December, 2012

. 2x250gKuduFilletPortions • RedWineSauce • 10 Bunches babyBok Choi • 10ml OliveOil • 10ml Butter • Sal tand Pepper to taste SAUCE • 1bunch of fresh thyme • 1kg bones of beef • 1kg tomato paste • 10 garlic cloves • 4 large diced unpeeled onions • 2 whole celery stalks • 2 large dice Carrots • 750ml Red Wine • 10–12 black pepper corns COOKING INSTRUCTIONS: Red wine Sauce Roast the bones in the oven until golden brown . Rub the tomato paste on the bones and reserve. Fry the carrots in some oil in a deep pot on moderately high heat until browning occurs, add the onion and celery and continue to fry to release the natural sugars in the vegetables. Add your bones to the pot and deglaze with the red wine. Fill the pot with cold water, bring to a boil and simmer. Reduce stock by 50% skimming the impurities that float to the top, strain,place stock back on heat, reduce again until the sauce isrich and glossy. Adjust seasoning if necessary. Blanch Bok Choi in boiling salted water, strain and reserve. Season Kudu fillets with salt and pepper, on high heat. Grill fillets for 6 – 8 minutes per side for mediumdoneness. Rest meat and keep warm. Toss blanched Bok Choi in olive oil and butter mix, season. On the center of the plate make a pool with the richred wine sauce; place bok choi on the center. Slice Kudu fillet at a diagonal angle and place on top of bokchoi and serve.

Rabbit Seswaa (Seswaa sa mmutla)

12 December, 2012

Pounded meat (seswaa) is somewhat of a special dish and any form of animal meat can be used to make seswaa. This month we are giving a twist to the traditional seswaa we are used to using rabbit (mmutla). The recipe is not complicated since mmutla does not take long to cook. The cooking time is shorter than that of beef. You simply boil mmutla for about 30 minutes till meat starts falling off the bones. Throw away the bones and start pounding. Cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork. Rabbit meat is all white meat.