Archive for Recipe of the month

Milk Chocolate Mousse in Marbled Chocolate Cylinders

Milk Chocolate Mousse in Marbled Chocolate Cylinders

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Oxtail Ravioli in a mild and spicy Korma Curry sauce

Oxtail Ravioli in a mild and spicy Korma Curry sauce

Oxtail Ravioli in a mild and spicy Korma Curry sauce

Ingredients

  • 300g    Plain (Cake) Flour
  • 3    Eggs (+1 Egg beaten)
  • 1ml    Salt
  • 1    Onion, finely chopped
  • 2    Garlic Cloves, finely chopped
  • 15ml    Fresh Ginger, finely chopped
  • 30ml    Masala Powder
  • 45ml    Rajah Curry Powder
  • 250ml    Plain Yogurt
  • 30ml    Wholegrain Mustard
  • 1tin    Coconut Milk
  • Salt and Pepper to taste
  • 120g    Cooked Oxtail, off the bone Read more

Lemon and Dill infused Mousse of Smoked Salmon

Lemon and Dill infused mousse of smoked Salmon served with organic Greens tossed in a light and zesty sweet Vinaigrette.

Lemon and Dill infused mousse of smoked Salmon

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Chocolate Fondant

chocolate fondant
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Dark and White Chocolate Mousse Cake Recipe

Alternate layers of rich, dark chocolate mousse and soft chocolate sponge; covered with white chocolate ganache and served with a cranberry coulis, red wine reduction and spun-sugar garnish.

Chef’s Tip: Rich notes of the dark chocolate combined with the understated white chocolate go very well with the cranberry coulis and red wine reduction. A great end to a romantic dinner for two.

Chocolate Sponge

  • 3    Eggs (separated)
  • 120g    Cake Flour
  • 175g    Sugar
  • 60ml    Oil
  • 125ml    Hot Water
  • 24g    Cocoa Powder
  • 5g    Baking Powder
  • 1g    Salt
  • 5ml    Vanilla Extract

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Smoked Trout & Avocado Wrap

Smoked-Trout-&-Avocado-WrapIngredients:

  • 2 Tortilla Sheet (ready Cooked)
  • 1 ripe Avocado, sliced
  • julienne of Carrots, Cucumber & Onion
  • 1 medium size Trout Fillet, smoked & shredded
  • Hollandaise sauce Read more

Grilled Ostrich Fillet

Ingredients

  • 1     Ostrich Fillet
  • 8     Spinach Leaves
  • 80g  Tomato salsa
  • 4     Potatoes
  • 50g  Melted Butter
  • 50g  Grated cheese
  • 30ml Soy sauce
  • Salt & Pepper to taste

    Grilled Ostrich Fillet recipe by Maliba Lodge

    Grilled Ostrich Fillet

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Trout & Feta Papillote Starter

  • Serves 4 guests.Dewald & Tshepo Trout & Feta Papillote Starter
  • Two Trout Fillets
  • Four Spinach Leaves
  • 80g Feta Cheese
  • Four Filo Pastry sheets
  • 50 g Melted Butter
  • Pinch of Nutmeg
  • Salt & Pepper to taste

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B.B.Q BASED Beef Sirloin with Potato Balls and Black pepper and Mushroom Sauce

B.B.Q BASED Beef Sirloin with Potato Balls and Black pepper and Mushroom Sauce Serves two

Ingredients

  • 2 Beef Sirloin
  • 200g of thinly slices mixed Peppers(red, Green, Yellow)
  • 1 Carrot Peeled and thinly Sliced
  • 2 Potatoes (Mashed)
  • Salt and Pepper to correct seasoning
  • 30g of B.B.Q Basting Sauce
  • 60 g of pepper Sauce Knowrr
  • 20g of Sliced button Mushroom
  • 30g of bread crumbs
  • 2 eggs
  • 10g cream

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How to make a South African classic – Koeksisters

Madelein-head-chef-at-Maliba-lodgeThe first thing that you need to make when preparing to bake Koeksisters is the syrup.  The secret to the perfect koeksister is leaving the syrup overnight in the fridge.

A koeksister or koesister comes from the Dutch word koekje, which translates to “cookie”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait).

Syrup:

  • 500 ml Sugar
  • 310 ml Water
  • Cinnamon

Method:

You can either use ground cinnamon or a cinnamon stick, the idea is to get the cinnamon flavour in the syrup. Read more

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