Out of an African Kitchen. Nicky Fitzgerald
¼ cup cooked prawns, peeled, tails removed and diced
2 Tbsp mashed avocado
1 tsp sesame seeds, toasted (black or white or a combination)
PREPARE IT
Cook the rice according to packet instructions and transfer to a bowl. Combine rice wine vinegar, sugar and salt in small bowl and microwave for 30–45 seconds. Add the vinegar mixture to the rice and mix thoroughly. Allow to cool to room temperature before making the sushi stack.
Make a dipping sauce by whisking together the soy sauce, honey and ginger.
To assemble, combine the chives and cucumbers in a small bowl. Combine the mayonnaise and chilli sauce and toss in the prawns. Place a lightly oiled metal ring on a plate. Cover the bottom with the sushi rice and cover with a layer of the prawn mixture. Add the avocado to cover the prawns, about 1cm thick. Finally, top with the cucumber-chive mixture. Do not press into sides of the ring. Carefully remove the metal ring. Sprinkle with the toasted sesame seeds. Serve with the dipping sauce and Pickled Ginger & Carrot Slaw.
Serves 1
PICKLED GINGER & CARROT SLAW
SHOP IT
3 knobs unpeeled fresh ginger, scrubbed and thinly sliced
1 cup white vinegar
1 ½ tsp sea salt
3 tsp sugar
1 cup water
2 medium carrots, peeled, sliced into ribbons and finely julienned
PREPARE IT
Combine the ginger, vinegar, salt, sugar and water in a small saucepan, then bring to a boil over medium-high heat. Keep stirring with a wooden spoon until the sugar and salt have dissolved. Remove from the heat. Strain the ginger brine through a sieve into a heatproof bowl. Slice the ginger into fine julienne strips and add the carrots. Pour the brine over, making sure everything is fully immersed. Cover and cool to room temperature. Transfer to a clean jar, seal tightly with a lid and refrigerate for up to 2 weeks.
ASPARAGUS WITH PARMESAN-CRUSTED BOILED EGG & BUTTER SAUCE
We have drawn inspiration, borrowed, reinvented and copied delicious dishes from friends across the world. This recipe was created by Kathy Romer-Lee of Oaklands Country Manor in the Drakensberg region of South Africa. Next time you are driving from Johannesburg to Durban, be sure to stay over – Kathy’s pork belly dish is legendary.
SHOP IT
350g medium asparagus spears
4 large eggs
3 Tbsp seasoned flour
1 egg, beaten
½ cup fresh breadcrumbs and finely grated parmesan cheese (in equal quantities)
½ cup melted salted butter
2 Tbsp snipped fresh chives
4 lemon cheeks
salt and freshly ground black pepper
PREPARE IT
Wash the asparagus spears well and trim them to the same length.
Boil the 4 large eggs in salted water for 5 minutes. Remove from the pot and immediately plunge them into iced water. Leave to cool for 5 minutes then peel (using a teaspoon to assist if necessary). Dip the peeled eggs gently into seasoned flour, then beaten egg, followed by the breadcrumb-parmesan mixture. Deep-fry the eggs over a moderate heat until golden.
Just before serving, quickly cook the asparagus in boiling salted water until tender. Divide the asparagus among four plates and arrange on each in a bunch. Gently spoon the melted butter over the asparagus and sprinkle with the chives. Cut the boiled eggs in half and place on the asparagus. Season to taste. Serve with a lemon cheek on the side.
Serves 4
KITCHEN NOTE
The size and altitude affects the softness of the egg. It’s a good idea to boil one egg first to see if it is perfect before cooking all the eggs.
The ‘smashed burger’ was made famous by Danny Meyer’s Shake Shack. We love the crispy edges and the sauce so much we simply had to model ours on his. A touch of New York City in the Mara.
SHOP IT
500g minced beef
2 Tbsp butter, plus more if needed
4 hamburger rolls, halved
2 Tbsp vegetable oil
salt and freshly ground black pepper to taste
2 tomatoes, cut into 1cm-thick slices
1 cup grated strong cheddar cheese
4 burger-sized lettuce leaves
2 large pickled gherkins, thinly sliced lengthways
Sauce:
¼ cup mayonnaise
1½ tsp pickle juice
1½ tsp ketchup or tomato sauce
1 tsp prepared mustard
¼ tsp smoked paprika
PREPARE IT
Shape the minced beef into 4 equal-sized, 6cm-thick flat balls or ‘pucks’. Place these patties on a plate lined with waxed paper and freeze for 15 minutes. The meat must extra-cold but not frozen when it hits the pan.
To make the sauce, combine all the ingredients, check the flavour and make any adjustments if necessary.
Heat a cast-iron pan over medium heat. Melt the butter and place the rolls, cut-side down, in the pan. Toast for 1–2 minutes until the cut sides are golden-brown. Transfer the rolls to 4 plates. Remove the patties from the freezer. Increase the heat to high, add oil to the pan and heat until the oil begins to smoke (at least 2 minutes). Working one at a time, flatten each patty in the pan to a 2cm thickness, pressing hard to flatten. Generously season with salt and pepper. Once the patty is brown with crisp, scraggly edges (1½–2 minutes for medium), flip it over with a spatula to scrape underneath the meat. Repeat with the remaining patties.
Spoon some of the sauce over the bottom burger rolls. Transfer the cooked patties onto the rolls. Top with tomatoes, grated cheese, lettuce, pickles and the upper rolls.
Serve with potato wedges and battered onion rings, if you like.
Serves 4
TIRAMISINI WITH COFFEE ICE CREAM
After