NIBBLE, PICK, SLURP, GRAZE. MANES & BITTER SWEET ENDINGS
30+ RECIPES FROM OUR LODGES
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COOK: RECIPES FROM OUR LODGES
CONTENTS OUR APPROACH TO FOOD 1 WA K E U P 3
VEGAN BANANA MUFFINS
5
DAISY’S HEALTHY RAINBOW SMOOTHIES
7 NIBBLE AND PICK 9
BACON FRITTERS WITH BALSAMIC ONIONS
11
CINNAMON CASHEW NUTS
13
B E E T R O O T A N D G O AT ’ S C H E E S E C R O Q U E T T E S
15
PILI PILI HOHO
17
SOFT SHELL BAGELS
19
UGALI ARANCINI
21
Z U C C H I N I PAT E
23 SLURP 25
BEAN SOUP WITH OLIVE OIL
27
CARROT SOUP
29
PEA AND MINT SOUP WITH BACON TWIST
31
T O M AT O G A S PA C H O
33 GRAZE 35
APPLE, CELERY AND GRAPE SALAD
37
ROAST BEETROOT AND ONION SALAD
39
THAI CUCUMBER SALAD
COOK: RECIPES FROM OUR LODGES
41 MANES 43
CHICKEN BALLOTINE
45
COCONUT AND LIME KINGFISH
47
C R I S P Y P O R K B E L LY
49
LASAGNA
51
RISOTTO WITH PROSCIUTTO AND VEG CRISPS
53
S WA H I L I H E R B C R U S T E D R E D S N A P P E R
55
Z A ATA R C H I C K E N
57 BITTER SWEET ENDINGS 59
CHAI AND GINGER ICE CREAM
61
C H O C O L AT E C O F F E E B I S C O T T I
63
GIRAFFE MANOR SCONES
65
LEMON CHEESECAKE
67
K E N YA N M A N D A Z I
69
TROPICAL CHEESECAKE
71
T R O P I C A L TA R T
73 MEASUREMENTS 75 OUR FOOTPRINT Special thanks to photographer extraordinaire Brian Siambi and to chef Karen Du Plessis, who’s creativity in creating recipes and flair for food styling has been embraced by all our lodges.
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COOK: RECIPES FROM OUR LODGES
COOK: RECIPES FROM OUR LODGES
WA K E U P Before the first rays of sunshine begin to pierce the Kenya sky, the sounds of life begin. A rising gentle crescendo of twitters, chirps, squawks, singsong, melody, whistles and excited chatter welcomes the new day. It’s a truly magical time as the early light reveals the gentle mists cleared from the savannah by the warmth spreading from the sun marking the transition from the cool of the night to the heat of the day. It’s a time to awaken all your senses as well as your eyes and your ears. The smell of fresh coffee, newly-picked fruit and baking straight from the oven greets guests at all of our camps and lodges. For many it’s an early start, before heading off on a game drive to discover all that wild Africa has to offer. That is unless Africa’s wildlife comes to discover you. At Giraffe Manor there’s a good chance you’ll be joined at the start of the day by a few of the world’s tallest land animals dipping their heads through the tall windows. Believe us, those openings really have to be high up to accommodate these gentle giants. They can grow as tall as five or six metres. Don’t be scared, they may be big, but they’re not after your breakfast. Their passion is for the tasty grass pellets we provide especially for them. Don’t be too disappointed we haven’t included the giraffe’s recipe here. We imagine our twolegged guests will be less than enthusiastic than the giraffes at the thought of starting their day with a crunchy bowl of dry grass. You’re more likely to be tempted by our recipe for Vegan Banana Muffins. And don’t miss the flavoursome tip from our chef at Sasaab.
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COOK: RECIPES FROM OUR LODGES
COOK: RECIPES FROM OUR LODGES
CARROT SOUP SERVES 4 – 6 | PREP 20 MINUTES | COOK 40 MINUTES
INGREDIENTS
METHOD
100g unsalted butter or half olive
Heat the butter gently in a heavy-bottomed saucepan
oil and butter
and add the onion, stirring until it is softened and golden.
1 onion, finely chopped
Dice or slice the diced carrot then add to the pan and stir
450g organic carrots
for a few minutes until it just begins to soften.
1.2 litres veg or chicken stock 20g parsley, finely chopped
Pour over the stock, add the parsley, season and bring up to the boil. Simmer with a lid on until the carrots are completely soft.
sea salt and black pepper juice of 1 orange - optional coriander leaves, chopped crème fraîche - optional seeded breadstick - optional
Next, liquidise and return to the pan, adjusting the seasoning before you reheat it. As it gets to boiling point add the orange juice, if you are using, and remove it from the heat. Ladle into bowls, sprinkle over coriander and add a dollop of crème fraiche if using. Serve with a seeded breadstick.
CHEF’S TIP: To make carrot and ginger soup, add a finger of grated raw root ginger at the beginning with the diced carrot
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COOK: RECIPES FROM OUR LODGES
TROPICAL CHEESECAKE SERVES 12 | PREP 20 MINUTES| SETTING 3 HOURS
INGREDIENTS
METHOD
200g coconut biscuit crumbs
MAKE THE CRUST: Mix together the biscuit crumbs and
115g unsalted butter, melted 300ml whipping cream
melted butter then press into a tin or mini cheesecake moulds. MAKE THE FILLING: Using a mixer, whip the cream into stiff
680g full-fat cream cheese,
peaks on medium-high speed, for about 4-5 minutes. Set
softened to room temperature
aside.Beat the cream cheese and sugar together on medium speed until smooth and creamy. Add yoghurt,
100g caster sugar 60g Greek yoghurt 2 tsp lemon juice 120g mashed papaya 3 tbsp gelatine dissolved in cold water
papaya and lemon juice. Beat for 2-3 minutes on mediumhigh speed until smooth and combined. Melt soaked gelatine in a small pot. Add two spoons of cream cheese mixture. Stir with a whisk until smooth. Fold the remaining cheesecake mix into the big bowl of cream cheese and combine until smooth. Pour onto the biscuit base and leave to set in the fridge for at least 3 hours. TO SERVE: Puree pieces of papaya until smooth. Use the
papaya, mango & passion fruit for decorating - optional
puree to spoon onto set cheesecake before serving. Dice extra papaya and mango into small blocks and place on top of cheesecake. Add fresh passionfruit to finish.
CHEF’S TIP: For a Pina Colada cheesecake, substitute papaya with crushed pineapple and substitute the yoghurt with coconut cream. Top with toasted fresh coconut and pineapple coulis.
COOK: RECIPES FROM OUR LODGES
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