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JOIN US ON A CULINARY SAFARI AROUND KENYA THROUGH THE EYES OF OUR CHEFS 30+ RECIPES FROM OUR LODGES & CAMPS
COOK: RECIPES FROM OUR LODGES
CONTENTS 1
NIBBLE AND PICK
3
C H O C O L AT E C O F F E E B I S C O T T I
5
FRESH CHILLI SAUCE
7
MILLIONAIRE’S SHORTBREAD
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R I C E PA P E R W R A P S W I T H D I P P I N G S A U C E
11
13 15
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UGALI NACHO CRISPS
SLURP CARROT SOUP
GRAZE
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B E E T R O O T, B U T T E R N U T & H A L L O U M I S A L A D
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C A R A M E L I S E D O N I O N & P O TAT O S A L A D
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CARROT & CELERY SALAD
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H E R B E D FA L A F E L
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L E B A N E S E T O M AT O S A L A D
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T O M AT O & H E R B TA B B O U L E H
31
MANES
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COCONUT FISH BALLS
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FA R FA L L E PA S TA W I T H Z U C C H I N I & C R E A M
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F E TA , T O M AT O & B A S I L F I S H
39
L A M B TA G I N E
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PIDE PIZZA
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PILAF RICE
45
RED SNAPPER IN COCONUT & LEMONGRASS BROTH
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SALA’S CHICKEN CURRY
49
SESAME GINGER BEEF
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SPINACH TORTELLINI WITH LEMONGRASS, PEA & FENNEL BROTH
COOK: RECIPES FROM OUR LODGES
69 BITTER SWEET ENDINGS 71
B A N A N A , PA S S I O N F R U I T & C O C O N U T SORBET
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C H O C O L AT E C A R D A M O M T E R R I N E W I T H VA N I L L A I C E C R E A M
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C H O C O L AT E T U S K E R L A G E R C A K E
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COFFEE & FUDGE NO CHURN ICE CREAM
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DRAGON FRUIT & GREEN TEA SORBET
81
GIRAFFE PRINT SWISS ROLL
83
MANGO SEMI FREDDO
85
MINI BERRY TRIFLE DESSERTS
83
PA S S I O N F R U I T PA N C A K E S
85
TROPICAL CHEESECAKE
87 MEASUREMENTS 89 OUR FOOTPRINT
Special thanks to our photographer Brian Siambi and our chef Karen Du Plessis, whose creativity in designing recipes and flair for food styling has been embraced by our lodges.
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COOK: RECIPES FROM OUR LODGES
C H O C O L AT E C O F F E E B I S C O T T I MAKES 30
|PREP 45 MINUTES | BAKE 30 MINUTES
INGREDIENTS
METHOD
200g butter
Preheat the oven to 170°C.
500g caster sugar
Cream butter and sugar in a mixer until pale in colour. Add eggs one by one while beating. Beat in the
4 eggs
coffee powder.
2 tsp instant coffee powder
Fold the dry ingredients into the mixture. Then add
1 tsp salt
the chocolate and nuts.
600g flour, sifted
Wrap the dough up and allow it to rest in the fridge for 20 minutes. Divide the dough into 200g pieces and
2 tsp baking powder 200g cashew nuts, finely chopped 200g chocolate, finely chopped
form into log shapes. Bake for 30 minutes then allow to cool. On a chopping board, slice the logs into 1cm fingers using a serrated knife. Place biscotti cut side down onto a new baking tray and dry in the oven at 140°C until crisp.
CHEF’S TIP: Substitute nuts and chocolate with almonds and cherries for a festive flavour.
COOK: RECIPES FROM OUR LODGES
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COOK: RECIPES FROM OUR LODGES
B E E T R O O T, B U T T E R N U T & H A L L O U M I S A L A D SERVES 6 | PREP 25 MINUTES | COOK 30 MINUTES
INGREDIENTS
METHOD
FOR TOASTED SEED TOPPING
Preheat the oven to 160°C. To make the toasted seed
30g butter
topping: Put butter, spices and salt in a saucepan
1 tbsp mixed spice powder
and heat slowly. Once hot, add seeds and fry, stirring
½ tsp salt 130g pumpkin seeds 130g sunflower seeds
constantly until they are all coated. Add lemon juice and honey then stir well until the liquid has evaporated. Pour onto a tray and bake in the oven, stirring frequently until nicely toasted, approximately 15 minutes. Remove from
1 tbsp honey
the oven.
1 tsp lemon juice
Meanwhile, prepare the vegetables: Peel and dice the
FOR SALAD 1 medium butternut 6 medium beetroots 6 thick slices halloumi 1 can chickpeas, strained 12 cherry tomatoes, halved and gently fried 1 bunch rocket, torn olive oil for roasting optional dressing: olive oil, lemon juice, salt & ground cumin
butternut. Peel the beetroot and cut into wedges. Increase oven temperature to 220°C. In a little olive oil, roast butternut and beetroot in separate tins for 45 minutes. Grill the halloumi slices and fry the cherry tomatoes. If you would like a dressing, throroughly whisk together 60ml lemon juice with 140ml olive oil, a pinch of salt and ½ tsp ground cumin. TO ASSEMBLE THE SALAD: Place rocket leaves on a large plate. Arrange butternut, beetroot and halloumi cheese on top. Place tomatoes around the plate. Sprinkle with the chickpeas. Pour dressing over the salad and top with the spiced seeds.
CHEF’S TIP: Turn this into a pumpkin and butternut salad by substituting beetroots with roasted pumpkin and roasted red onion wedges.
COOK: RECIPES FROM OUR LODGES
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COOK: RECIPES FROM OUR LODGES
COOK: RECIPES FROM OUR LODGES
SPINACH TORTELLINI WITH LEMONGRASS, PEA & FENNEL BROTH SERVES 8 | PREP 35 MINUTES | COOK 15 MINUTES
INGREDIENTS
METHOD
FOR THE FILLING 200g cooked spinach, finely chopped 50g mozzarella, grated 50g creamed cottage cheese pinch of nutmeg pinch salt & pepper
FOR THE FILLING Mix spinach, mozzarella, cottage cheese, nutmeg, salt and pepper to a paste. Set aside.
FOR THE PASTA DOUGH 200g plain flour 2 extra large eggs cold water if needed FOR THE BROTH 2 sticks lemongrass, cut into pieces 1 small fennel bulb, sliced finely 700ml chicken or vegetable stock 3 tbsp fresh coriander, finely chopped 40g of cooked peas CORN & TURMERIC PUREE 1 onion, finely diced 1 clove garlic, crushed 1 tbsp olive oil 2 tsp turmeric 350g tinned sweetcorn 120ml cream fine sea salt 60g butter
FOR THE PASTA DOUGH Place flour and eggs in a food processor. Pulse until mixture looks like wet breadcrumbs. If the mixture is too dry, add one tablespoon of water to bring the dough together. Turn mixture onto a well-floured surface and knead until smooth, wrap dough in cling film and allow to rest for 15 – 20 minutes. After resting, roll the pasta through a pasta machine to your required thickness. Cut into 5 cm squares. Place half a teaspoon of filling on each square and form pasta into tortellini. FOR THE BROTH Place lemongrass, fennel, stock and peas in a saucepan. Bring to a slow simmer. Remove from heat and allow to infuse for 1 hour. Transfer to a blender when cooled and pulse until smooth. Add chopped coriander and pulse to a vibrant green colour. Strain broth thoroughly through a fine sieve. Serve with tortellini and corn puree. CORN & TURMERIC PUREE Sauté onion and garlic in oil very slowly until translucent. Add turmeric and fry well. Place sweetcorn and sautéed onions in a blender. Add cream, butter, salt and pepper. Blend until it forms a fine paste. Cook tortellini in a large pan of salted boiling water and serve with Corn Puree, Lemongrass, Pea & Fennel Broth.
CHEF’S TIP: Serve with crispy parmesan shards - grate 50g parmesan, then pour onto a silicone lined baking sheet and lightly pat down. Bake at 200°C for 3-5 minutes then snap into shards.
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COOK: RECIPES FROM OUR LODGES
COOK: RECIPES FROM OUR LODGES
MINI BERRY TRIFLE DESSERTS MAKES 8 | PREP 15 MINUTES | SET 1 HOUR
INGREDIENTS
METHOD
80g chocolate cake
Soak gelatine in water. Leave to bloom for 5 minutes or
120g chocolate biscuits
until the gelatine has been absorbed.
1 tbsp butter, melted
Whisk the mascarpone, cream, icing sugar and vanilla
120ml mascarpone or double cream
essence until light and fluffy. Add cooled gelatine and mix
120ml single cream 1 tbsp icing sugar, sifted 1 tsp vanilla essence 1 tsp gelatine 300g raspberries/mixed berries
until smooth. Crush the biscuits and mix with melted butter. Place half the biscuits at the bottom of individual tart rings. Break the cake into pieces. Spoon in the cream mixture with alternating layers of berries, cream, cake, cream and crushed biscuits. Top with cream mixture to finish. Set in the fridge for 1 hour. Remove the tart rings and garnish with fresh berries and berry sauce.
CHEF’S TIP: Use soft meringue for plate garnish and use a blow torch until golden. Sprinkle with edible flowers. Berry sauce - Gently simmer 500g chopped berries with 150g caster sugar until the sugar has dissolved, approximately 10 minutes, add extra sugar and lemon juice to taste, then puree in a blender and pass through a sieve. Serve hot or cold.
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