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Heritage Edition Recipe Book Icons of Heritage

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Heritage Edition Recipe Book Icons of Heritage HERITAGE EDITION RECIPE BOOK ICONS OF HERITAGE INTRODUCING THE NESTLÉ RECIPES WITH LOVE ICONS OF HERITAGE Heritage month is one of South Africa’s significant months, for many it is the perfect opportunity to try out different cultural meals and for others it’s about recreating those nostalgic meals that remind them of their childhood memories. Heritage Day in itself has seen exuberance with people wearing their loved regalia to express their love for their customs. MAKHADZI The cultural diversity in South Africa is one worthy of global applause and this Heritage Month NESTLÉ DESSERT AND COOKING CREAM has identified two Icons of Heritage. These individuals have not only broken boundaries but have also unapologetically celebrated their heritage through food, music, and art. Introducing the Icons Of Heritage, Trevor Stuurman and Makhadzi, much like NESTLÉ DESSERT AND COOKING CREAM, these two embody the true meaning of South African heritage and pride. TREVOR STUURMAN @NestleRecipesWithLove Nestlé Recipes With Love WWW.RECIPESWITHLOVE.CO.ZA CONTENTS Foreword ............................................................................. 2 Introducing Nestlé Recipes With Love Icons of Heritage .......................................................................... 2 A Heritage Poem By Makhadzi ........................................ 3 Mielie & Cheese Bread ...................................................... 4 Pap & Biltong Balls ............................................................. 5 Chicken Chakalaka ............................................................ 6 Lamb Curry Bunny Chow by Chef Lucia Mthiyane ....... 7 Krummel Pap ...................................................................... 8 Pap & Roasted Vegetable Tart ......................................... 9 Creamy Morogo .................................................................. 10 Pumpkin Vetkoek With Caramel Sauce ......................... 11 Peppermint Crisp Ice Cream ............................................ 12 Milk Tart .............................................................................. 13 01 F O R E W O R D arlier this month NESTLÉ RECIPES WITH LOVE bestowed me with the honour of Enaming me their Icon of Heritage for the #DelightfullyMzansi campaign. I accepted this humbling accolade with so much glee because I love celebrating anything that is authentically African, I love working with African prints and patterns while expressing the beauty of our country. I am inspired by the rich and diverse cultures in South Africa and the African continent. In this cookbook, NESTLÉ RECIPES WITH LOVE reminds us of our ethnic and cultural heritage as African people and how we express our heritage through art, food and Hi there! My name is Trevor Stuurman, music. I am a South African Visual Artist, Stylist and Photographer. I am not much of a cook but I believe you do not need to be a professional chef to I love working with appreciate our food. African cuisine is really as diverse and rich as the many cultures that African prints and exist on the continent. patterns while This e-book contains a selection of recipes expressing the beauty from NESTLÉ RECIPE WITH LOVE - most of these recipes are easy to prepare and are big of our country. I am on flavour. inspired by the rich I hope you will enjoy this e-book and create and diverse cultures memorable moments in the kitchen with your loved ones. in South Africa and the Remember, there’s an Icon of Heritage in African continent. all of us! 02 AN ODE TO THOHOYANDOU POEM BY: MAKHADZI FOR NESTLÉ RECIPES WITH LOVE Nga vhuronwane ni tshimbila na nenya nga milenzhe Lufuno lwanu lu a “dudedza” lwa ela sa mulambo wa Luvuvhu Lifhasi li mangwadzwa nga lunako lwanu Midzi yanga, mufunwa wanga, mvelo yanga, .... my Thohoyandou Lunako lwa miedzi/dzithavha azwi ... Miri/ .... i unda vhanzhi Ndi a fhumumelwa nga lufuno na ... Mulalo na .....zwi fhira zwothe Midzi yanga...... Ndi do dzula nga dzi ndivhuho nga dzi ... Tshimangadzo tsha mutakalo/phosho zwitaratani or ndilani Wo dala mutakalo , mutakalo wa zwiseo or maseo Wo dala Lufuno Wo dala mutakalo/dakalo Duvha linwe na linwe ndi tshimangadzo... Midzi yanga..... Gentle by Gentle you walk and strut your hills Your love is warm and endlessly like river Livuvhu The universe is stunned by your beauty Oh my roots, my love, my culture, my heritage My Thohoyandou Your stunning landscape is incomparable Your vegetation has and continues to feed many I am overwhelmed by your love and kindness Your peace and calamity surpasses all Oh my roots, my love, my culture, my heritage My Thohoyandou I am forever grateful of your mesmerizing ambient of joy And the electrifying buzz on your streets You are filled with laughter, laughter of joy You are full of love You are full of joy Every day with you it’s a bliss and a wonder Oh my roots, my love, my culture, my heritage My Thohoyandou 03 MIELIE AND CHEESE BREAD STARTER Serving: 1 standard loaf Prep Time: 20 minutes Cooking Time: 40-45 minutes • ½ cup NESTLÉ DESSERT & COOKING CREAM • 2 Tbsp (30ml) butter, melted • 2 eggs • 2 cups (350g) sweetcorn, cooked • 1 ½ cups (190g) cake flour • 2 Tbsp (30ml) mielie meal • 2 Tbsp (30ml) sugar • 2 tsp (10ml) baking powder • 1 tsp (5ml) salt • 1ml cayenne pepper • 2 spring onion, chopped • 15ml parsley, chopped • 125g Cheddar cheese, grated 1. Preheat the oven to 180˚C and grease a loaf tin. 2. Place the cream, melted butter, eggs, and 1 cup of the corn into a blender and blend until evenly mixed and the corn is nicely pureed. Transfer to a mixing bowl and stir in the remaining ingredients. Pour the batter into the prepared pan and bake for 45-50 minutes, or until an inserted skewer comes out clean. 3. Cool the bread in the pan for 5 minutes before turning out onto a wire rack to continue cooling. 04 PAPCHICKEN & BILTONG CHAKALAKABALLS STARTER SERVES 12 Prep Time: 20 minutes Cooking Time: 10-15 minutes • 2 cups (500ml) mielie meal • 1 can (380g) NESTLÉ IDEAL UNSWEETENED EVAPORATED MILK • cold water • salt and milled black pepper • 1 cup (100g) grated cheddar cheese • 100ml (24g) fine shredded biltong • 125g mozzarella, cut into 1cm cubes • ½ cup (125ml) cake flour • 3 eggs, whisked • 164g (500ml) breadcrumbs • oil, for frying TO SERVE: • 3 Tbsp (45ml) chutney • 4 Tbsp (60ml) mayonnaise 1. Mix the maize porridge, evaporated milk and salt and pepper together in a pot. Add enough water make a loose mixture, cook for 7-10 minutes. Stir in the cheese and biltong and allow to cool. 2. Take a spoonful of the mixture and wrap around a block of mozzarella. Shape into a ball. Repeat with the remaining mixture and cheese. 3. Place the flour, whisked eggs and breadcrumbs into 3 separate bowls. Roll each ball, first in flour, then egg and then breadcrumbs. Heat the oil in a deep pan and fry the pap & biltong balls until golden brown and crunchy. Drain on paper towel and serve warm. Combine the chutney and mayonnaise together and serve as a dipping sauce 05 CHICKEN CHAKALAKA MAIN COURSE SERVES 6 Prep Time: 15 minutes Cooking Time: 40 - 45 minutes • 1 kg chicken pieces (thighs and drumsticks) • Salt and milled black pepper • 1 Tbsp (15ml) oil • 2 Tbsp (30ml) cornflour • 1 can (290g) NESTLÉ DESSERT & COOKING CREAM • 2 (410g) cans chakalaka • cup (80ml) mayonnaise • 1 Tbsp (15ml) brown sugar • 150ml chicken stock TO SERVE: • fresh coriander • lime wedges 1. Preheat the oven to 180˚C. Season the chicken pieces with salt and pepper and heat the oil in a pan. Sear the chicken for 2-3 minutes per side. Transfer the chicken to a greased ovenproof dish. 2. Mix the cornflour and cream together in a bowl until smooth. Stir in the remaining ingredients and pour the mixture over the chicken. Bake for 40-45 minutes or until the chicken is tender. 3. Serve with fresh coriander and lime wedges. 06 LAMB CURRY BUNNY CHOW By: Chef Lucia Mthiyane MAIN COURSE SERVES 1 Prep Time: 15 minutes Cooking Time: 46 minutes INGREDIENTS • 500g lamb pieces • 2 tbsp spoons medium masala • 1 tbsp salt • 5 tbsp curry chopped leaves • 2 spoons chopped dhania • 2 tbsp spoons butter( or ghee) • tbsp vegetable oil • 1 whole onion medium, finely chopped • 1 whole tomato, finely chopped • 2 tsp tomato paste • 1 cup boiling water • 2 tbsp garlic • 1 tbsp spoon ginger • 150ml NESTLÉ DESSERT AND COOKING CREAM METHOD • Heat oil and butter in a heavy skillet then • Add onion, garlic, curry leaves and masala. • Saute until golden brown, about 10 minutes. • Add lamb curry pieces and stir. • Add boiling water and stir. • Let them cook at low heat for 30 minutes , keep the pot closed and only open when you stir. • Add NESTLÉ DESSERT AND COOKING CREAM and stir for 1 minute. • When cooked well add tomatoes and tomato paste and stir. • Close the pot and let it simmer for another 15 minutes BUNNY MAKING 1. The bread:. 2. It should be the unsliced rectangular loaf with the flat top. 3. You could cut the bread across into 2/3 or 4 even chunks. 4. Whatever you decide, with a bread knife cut out most of the soft white bread, leaving a thick wall and bottom and sides. 5. Keep the bread you removed on the side. 6. Ladle the curry into the hollows, and then put back on top the bread you removed. You could use this bread to help eat the curry, as this is eaten with the hands. 7. Add dhania over the bunny chow. 07 KRUMMEL PAP MAIN COURSE SERVES 4 - 6 Prep Time: 5 minutes Cooking Time: 45 minutes • 1 cup (250ml) buttermilk • 1 cup (250ml) NESTLÉ DESSERT & COOKING CREAM 290g • 1 tsp (5ml) salt • 500g maize meal 1. Place the buttermilk and cream in a pan and heat until just below boiling point. 2. Stir in the salt and gradually add the maize meal, stirring. 3. Reduce the heat to simmer, cover and cook for 10-15 minutes. 4. Using a large fork, stir up the pap, until it’s crumbly and cover again with the lid. 5. Simmer for a further 20 – 25 minutes on a low heat, until cooked.
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