COOK Volume 1 Issue 2

C

O V O L U M E

O 1

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I S S U E

K 2

NIBBLE, PICK, SLURP AND GRAZE FROM BREAKFAST, TO MANES AND BITTER SWEET ENDINGS

30+ RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CONTENTS 1 WA K E U P 3

B E R R Y PA N C A K E S

5

EGGS BENEDICT ON CORN MUFFIN

7

FRENCH BRIOCHE TOAST

9 NIBBLE AND PICK 11

MACADAMIAN NUT COOKIES

13

P O TAT O & C U M I N S A M O S A S

15

S M O K E Y Z U C C H I N I P AT É

17

TUNA MOUSSE

19

V E G E TA B L E T E M P U R A

21 SLURP 23

B E E T R O O T & A P P L E G A Z PA C H O

25

CHILLED LEMONGRASS COCONUT SOUP

27

C H U N K Y S P I C Y S PA N I S H S O U P

29

T U S C A N T O M AT O S O U P

31

ZANZIBAR FISH SOUP

33 GRAZE 35

B A R L E Y & A S PA R A G U S B O W L

37

BEETROOT & MINT SALAD

39

CHEESE SOUFFLÉ

41

EGG NOODLE SALAD

43

ROASTED CAULIFLOWER & SNOWPEA SALAD

45

SAILFISH ROULADE

COOK: RECIPES FROM OUR LODGES

47 MANES 49

CARAMELISED PORK LOIN CHOPS

51

CHILLI CON CARNE NACHO CUPS

53

MADIBA CHICKEN CURRY

55

PA N F R I E D R E D S N A P P E R W I T H P O TAT O R O S T I

57

PULLED PORK SLIDERS

59

SPICED BEEF FILLET WITH MUSHROOM DUXELLE

61

SPICY APRICOT CHICKEN

63

S P I N A C H & T H R E E C H E E S E R AV I O L I

65

THAI CURRY

67

UGALI NACHO CRUMBED CHICKEN

69 BITTER SWEET ENDINGS 71

A P P L E R O S E TA R T S

73

CARDAMOM GULAB JAMUN

75

C R I S P Y A P P L E PA N C A K E R O L L S

77

H O N E Y & N U T B A K L AVA

79

L E M O N TA R T L E T W I T H S O F T M E R I N G U E

81

TROPICAL NO CHURN ICE CREAM

83

PA S S I O N TA R T

85

MINI S’MORES CAKES

87 MEASUREMENTS 89 OUR FOOTPRINT Special thanks to our photographer Brian Siambi and our chef Karen Du Plessis, whose creativity in creating recipes and flair for food styling has been embraced by our lodges.

COOK: RECIPES FROM OUR LODGES

OUR APPROACH TO FOOD Many thanks for all your messages about the first volume of our unique Safari Collection cookbook. We never dreamed it would be so popular. After the difficult times we’ve all been experiencing across the globe, many of you expressed how it made you wish you were back in Kenya or joining us for the first time. We look forward to seeing you all very soon.

We have been busy collating our second volume with a strong focus on sustainable local produce. Fortunately, our passion isn’t shared by all the local wildlife. If it was, we wouldn’t have the unforgettable pleasure of watching the Great Migration where a couple of million wildebeest and zebra travel 3000 kilometres past our camps just for a good meal.

You don’t have to go so far. Our recipes are inspired by familiar dishes from around the world, but always tailored for our guests to highlight local flavours. They are all designed so you won’t have to make a Great Migration to find the basic ingredients and you can enjoy cooking and eating them at home.

In everything we do at The Safari Collection we know it’s the details that matter so much. We always go the extra mile for our guests. It is this ethos that is reflected throughout our recipes, with their focus on fresh, seasonal and, above all, sustainable produce.

Through our unique collection of properties, online shop and Footprint foundation, we unite sustainable tourism with wildlife conservation and communities, making a difference to people and planet.

COOK: RECIPES FROM OUR LODGES

Central to our commitment to the planet, The Safari Collection is striving to become entirely carbon-free. We’re not there yet, but we’re proud to say we are now ‘climate positive’. That means our purchase of carbon credits supporting registered Kenyan environmental projects close to our hearts outweighs our emissions. You can read more at thesafaricollection.com/footprint.

We are also supporting the future of Kenya through the Feeding Young Minds project.

This provides around 250,000 free lunches every year to children in ten schools in the area close to Sasaab. Kids can’t learn if they are hungry. It’s that simple.

This work is supported by our Footprint foundation through which we to try to reflect and amplify the ethos of The Safari Collection. This means being sustainable, supportive of local communities and leaving only footprints behind.

Tanya Carr Hartley The Safari Collection Director & Co-Founder To discover more of our safaris to savour visit thesafaricollection.com or delve deeper into our culinary journeys at giraffemanorshop.com

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

WA K E U P If you’ve experienced dawn with us, you’ll know that nothing can match the joy of starting the day with The Safari Collection.

Dawn is the rush hour in nature, when Kenya’s wildlife is waiting to greet you.

As the first rays of sunlight peak over the eastern horizon you’ll already be wide awake. From Sasaab, Solio Lodge or Sala’s Camp, after a reviving tea or coffee, you’ll head deep into the bush for breakfast in a location like nowhere else on earth.

Surrounded by spectacular scenery and unforgettable wildlife, our morning feasts can leave you spoilt for choice. A delicious breakfast in the bush is an experience like no other. These recipes offer but a taste of dreams to come.

At Giraffe Manor you don’t even have to go outside. Just after dawn you’ll be joined by members of our friendly local herd of Rothschild’s giraffes. They will be poking their heads through the windows of the Manor. Don’t worry, our gentle friends are not after your food. All they want are the pellets we specially prepare for them.

From the kitchen of The Retreat at Giraffe Manor comes a recipe for Berry Pancakes, which we also make in the bush.

Next you’ll find out how we give a home-made Kenyan twist to the modern classic of Eggs Benedict on Corn Muffin with Ham, Spinach or Salmon. Our final breakfast recipe also comes from Giraffe Manor and its pastry kitchen, where we show you how local fruit from the coast is satisfyingly celebrated in our French Brioche Toast with Mango, Vanilla Maple Syrup, Coconut Granola and Greek Yoghurt. Our mouths are watering just from reading the recipe. We can’t wait for you to try it out.

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COOK: RECIPES FROM OUR LODGES

B E R R Y PA N C A K E S MAKES 12 |PREP 10 MINUTES |COOK 15 MINUTES

INGREDIENTS

METHOD

240g plain flour

Mix together all the dry ingredients. In a separate

170g caster sugar pinch of salt 3 tsp baking powder

bowl, whisk together the eggs and milk.

Slowly mix the egg mixture and dry ingredients together and whisk until very smooth.

Heat a non-stick frying pan and brush with the

240ml milk

melted butter. Spoon 2-3 large spoonfuls of batter

3 eggs, beaten

each pancake.

15g butter, melted

When the batter starts to bubble, flip and cook on

into the pan. Drop 3 or 4 quartered berries onto

100g blueberries, raspberries or strawberries maple syrup, optional

the other side. Cook until golden on both sides.

Serve the pancakes warm with knobs of butter, remaining berries and covered in maple syrup.

CHEF’S TIP: To make even fluffier pancakes, use buttermilk instead of milk. If you use frozen berries, be sure to defrost them in a sieve then dry with a paper towel as much as possible. These pancakes are also delicious served with a berry compote: place 300g frozen berries and 30ml orange juice in a small saucepan, bring to a boil, reduce heat, mash the fruit and continue cooking and stirring for 10-12 minutes. Add sugar to taste and serve warm.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

EGGS BENEDICT ON CORN MUFFIN SERVES 8 | PREP 20 MINUTES

INGREDIENTS

METHOD

FOR CORN MUFFINS

FOR CORN MUFFINS

115g butter, melted

Blend all the ingredients, except the flour, in a blender then

240ml milk

transfer to a large bowl. Add the flour and mix to a thick batter. Cook in a metal ring in a non-stick frying pan until

2 eggs 2 tsp sugar

golden on both sides.

1 tsp salt

FOR EASY HOLLANDAISE SAUCE

1 tbsp baking powder

Combine egg yolks, water, lemon juice and salt in a

½ tsp turmeric 1 tin sweetcorn 200g plain flour

blender. Blend for a few seconds.Slowly pour melted butter into the blender. Blend until you have added all the butter.

Serve warm with poached eggs. Garnish with a sprinkle of cayenne pepper and chopped parsley or blowtorch to

FOR EASY HOLLANDAISE SAUCE 4 egg yolks 4 tsp water 4 tsp lemon juice salt to taste 300g butter, melted pinch of cayenne pepper chopped parsley

form a crust.

VARIATIONS EGGS BENEDICT: Corn or English muffin topped with ham, poached eggs and hollandaise sauce.

EGGS FLORENTINE: Corn or English muffin topped with wilted spinach, poached eggs and hollandaise sauce.

EGGS ROYALE: Corn or English muffin topped with smoked salmon, poached eggs and hollandaise sauce.

CHEF’S TIP: Make a big batch of corn muffins and freeze. Pop them in the toaster from frozen for Eggs Benedict.

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FRENCH BRIOCHE TOAST BRIOCHE: MAKES 1 LARGE LOAF | PREP 4 HOURS | BAKE 45 MINUTES FRENCH TOAST: SERVES 4 | PREP 5 MINUTES | COOK 10 MINUTES

INGREDIENTS

METHOD

FOR THE BRIOCHE

FOR THE BRIOCHE

240ml warm water

Mix the warm water, yeast, milk and sugar in a bowl. Allow

1 tbsp dried yeast

to stand until frothy. Add butter to flour and salt in a large

3 tbsp warm milk

mixing bowl, rub together until mixture resembles fine

2 tbsp caster sugar

breadcrumbs. Make a well in the centre and add yeast

400g plain flour

mixture and eggs.Mix it into a sticky dough. Place onto

2 tsp salt 60g salted butter, cubed 3 eggs, beaten FOR FRENCH TOAST

a well-floured work surface. Knead for 10 mins - do not add more flour. The dough is ready when it feels soft and bouncy. Place in an oiled bowl, cover and set aside to rise until doubled in size (1-3 hrs). Once doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if needed.

8 slices of Brioche

Put dough in a large loaf tin. Allow to prove once more

3 eggs

until doubled in size. Preheat oven to 180°C and bake for

1 tsp vanilla essence

45/60 minutes depending on the tin size.

½ tsp cinnamon ½ tsp baking powder butter, for frying

FOR FRENCH TOAST Beat the eggs and add the vanilla essence, cinnamon

1 fresh mango, peeled and sliced

and baking powder. Mix well. Melt a knob of butter in a

maple syrup & Greek yogurt, to serve

nonstick frying pan. Dip the Brioche slices into the egg

granola, to serve optional

slices, maple syrup and thick Greek yoghurt.

mixture. Fry well on both sides. Serve with fresh mango

CHEF’S TIP: To check if bread is cooked through, knock on top of the loaf with your fingers, if it sounds hollow, it is cooked through.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

NIBBLE AND PICK Did you know that Kenya is the world’s third-largest producer of macadamias? Ours are grown in Thika, just outside of Nairobi, where they were first introduced in 1944 by an Australian farmer.

Used in Sasaab’s kitchen to create our recipe for Macadamian Nut Cookies, you will soon appreciate how versatile they are.

And, as you munch away on these sweet treats, you can comfort yourself knowing that macadamia nuts are packed with healthy monounsaturated fats and antioxidants especially bioflavonoids. Just like our chefs, they’re sweet, healthy and locally sourced.

From Sasaab kitchen comes a recipe for the traditional Kenyan dish of Potato and Cumin Samosas made from chapati dough.

Accompanied by our roasted red onion and turmeric hummus they’ll add a splash of Africa to your table.

Some say ‘zucchini’, some say ‘courgette’. Who knows why some countries use the Italian and some the French name for a baby marrow? Either way, our Smoky Zucchini with Potato Croquettes which are served at Giraffe Manor show off just how perfect this juicy green vegetable is as it serves the base for a host of flavours.

We also love the way the soft and creamy texture of our Tuna Mousse from Solio Lodge combines with the snap and crunch of fine melba toast.

To match the flavoursome quality of our locally-sourced, freshfrom-the soil Kenyan vegetables, we urge you to head to your local farmers’ market and pick up some of their best zucchini and green beans. Follow our Vegetable Tempura recipe then close your eyes and imagine you’re under the stars at Solio Lodge. It’s the stuff that dreams are made of.

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COOK: RECIPES FROM OUR LODGES

MACADAMIAN NUT COOKIES MAKES 24 | PREP 10 MINUTES | BAKE 15 – 20 MINUTES

INGREDIENTS

METHOD

220g butter, soft

Preheat the oven to 170°C.

200g caster sugar

Cream the butter and sugar together in a mixer.

½ tsp vanilla essence

Add vanilla essence and eggs then mix well.

2 eggs, lightly beaten

Mix in flour and salt, then chocolate and nuts to

340g self-raising flour pinch of salt 100g dark chocolate, chopped

form a stiff dough.

Roll into a log shape and slice into 24 cookies.

Place on a baking tray lined with baking paper and bake for between 10 and 12 minutes.

100g white chocolate, chopped 100g macadamia nuts, chopped

CHEF’S TIP: When cooking you may need to flip the cookies halfway through so they don’t get too brown on the bottom.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

P O TAT O & C U M I N S A M O S A S MAKES 24 | PREP 20 MINUTES | FRY 7 MINUTES

INGREDIENTS

METHOD

1 batch chapati dough

EAST AFRICAN CHAPATI DOUGH

vegetable oil for frying

Place 400g flour and 1 tsp salt in a mixer with a dough

1 medium onion, chopped 1 green chilli, chopped 3 cloves garlic, crushed

hook. Sprinkle with 60ml sunflower oil and 30g melted ghee. Mix until flour resembles bread crumbs. Add 300ml warm water and mix until a dough forms. Turn onto a floured surface and knead until completely

1 tsp red chilli powder

smooth. Form into 24 balls after completely smooth.

1 tsp cumin powder

With a rolling pin, roll each ball of raw chapati dough

1 tsp whole cumin seeds

until very thin and flat. Cut into 24 large triangles.

1 tsp garam masala

FOR THE SAMOSAS

4 potatoes, medium-sized,

Dice and boil the potatoes and carrots. Melt oil and

1 carrot

butter in a pan and fry onions, garlic and chilli until

large bunch of coriander leaves 4 tbsp plain yoghurt salt and pepper to taste

soft. Add spices and fry thoroughly. Add diced cooked potatoes and carrots to the pan, then finely chop and add the coriander leaves and yoghurt. Season to taste.

Spoon potato curry into the centre of the triangles, then fold and pinch to secure the edges. Repeat the process until all the curry filling is used up.

Refrigerate samosas for an hour or make a big batch and freeze. When ready to serve, deep fry until they are golden brown.

CHEF’S TIP: Use shop bought samosa pastry or fill and roll into balls instead of forming into triangles.

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S M O K E Y Z U C C H I N I PAT É SERVES 8 | PREP 10 MINUTES | ROAST 20 MINUTES

INGREDIENTS

METHOD

6 zucchini trimmed and halved

Preheat oven to 180°C.

lengthways

Cut zucchini and garlic into chunks and toss

6 cloves garlic

with oil. Sprinkle with red pepper flakes and

2 tbsp olive oil

black pepper. Roast zucchini and garlic for

½ tsp red pepper flakes pinch black pepper

20 minutes.

Place roasted zucchini and garlic into the bowl of a food processor; add any remaining oil from

4 tbsp lemon juice

the roasting pan. Add lemon juice and salt.

pinch of salt

Pulse to blend until the mixture is smooth.

2 extra tbsp olive oil for serving basil for serving

Spoon into a bowl and serve with a drizzle of olive oil and chopped basil on top.

CHEF’S TIP: Serve paté with crunchy piccalilli, pita bread and sweet potato croquettes.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

TUNA MOUSSE SERVES 6 | PREP 10 MINUTES | SET 45 MINUTES

INGREDIENTS

METHOD

2 tbsp lemon juice

In a blender, mix lemon juice and egg yolks until pale

3 eggs, separated 125g butter, melted

in colour. With the motor running, gradually pour in the melted butter.

Drain and add tuna to blender with cream and

440g tin tuna chunks in oil

mayonnaise and blend until smooth.

120g double cream

Sprinkle the gelatine over cold water in a cup or small

60g mayonnaise

saucepan.

3 tsp gelatine

Heat on very low heat on the stove and melt gelatine until

bowl. Allow to bloom and then transfer to a small

2 tbsp cold water 2 tsp fresh dill, finely chopped

clear. Stir melted gelatine into the tuna mixture with the chopped dill.

In a bowl, beat egg whites until peaks form. Gently fold into the tuna mixture.

Pour into lightly oiled moulds and refrigerate until set.

CHEF’S TIP: Tuna can be replaced by 200g chopped smoked salmon. Serve with thinly sliced avocado, rocket and melba toast.

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V E G E TA B L E T E M P U R A SERVES 8 | PREP 1 HOUR | COOK 10 MINUTES

INGREDIENTS

METHOD

FOR THE TEMPURA

FOR THE TEMPURA

340g plain flour

Sieve flour into a large mixing bowl. Make a well in the centre, add the egg and water and whisk until

1 egg 350ml cold water

combined. Cover and refrigerate for 1 hour.

FOR THE DIPPING SAUCE

1 onion

Make the dipping sauce by placing all the ingredients

4 zucchini 50g green beans

in a small bowl and gently whisking together with a fork until combined.

light vegetable oil for deep-frying Finely slice the onion and cut the zucchini into thin

FOR THE DIPPING SAUCE 180ml soy sauce 2 tbsp Thai sweet chilli sauce 1 clove garlic, crushed 1 tbsp honey

strips about 6 cm long. Cut beans to about 6 cm long and halve lengthways. Add vegetables to the cold batter and stir to combine.

Heat oil in a medium deep pan. Using tongs, gather a small bunch of batter-coated vegetables (roughly 2 pieces of each vegetable) and carefully lower into the oil. Hold submerged in oil for a few seconds until the batter begins to set and vegetables hold together.

Release from tongs and cook until crisp and golden.

Drain on paper towels. Repeat until all vegetables are cooked. Serve immediately with the dipping sauce.

CHEF’S TIP: Use cauliflower, broccoli and leeks for variety.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SLURP We invite you to take stock of some of our favourite soup recipes, like our Zanzibar Fish Soup. It fuses a multitude of flavours, with our core philosophy of using sustainable fresh local produce. The fish we use is sustainably caught off the coast of Watamu in the Indian Ocean. The area’s name means ‘sweet people’ and that applies to the fishermen who ply their craft in this marine sanctuary using the same techniques they have for centuries. Many of the local Bajuni can trace their ancestry back to the 13th Century and the intermarriage between the indigenous Giriama people and Arab traders.

Those traders were on their way to Zanzibar, the exotic spice island along the coast from Watamu. It’s from there we get much of the spice and flavour that goes into making this soup so delicious. You can make it as fiery or as subtle as you like. Either way, the Arab traders got it right all those centuries ago.

Then there is Solio’s Tuscan Tomato Soup, which might have an Italian name and inspiration. However, its ingredients of lush vine-fresh tomatoes and Kenyan red onions give it a distinctly African flavour.

Finally, there’s nothing like a chilled bowl of soup to cool and refresh you on a hot day in the savannah. The chef at Sala’s Camp used beets picked fresh from the shamba and pink apples from the market to create a local twist on a famous Spanish gazpacho. First it tastes earthy and sweet, then sharp, before all the flavours mingle together.

It’s a great combination. Try it. You’ll see.

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B E E T R O O T & A P P L E G A Z PA C H O SERVES 4 | PREP 40 MINUTES | COOL 4+ HOURS

INGREDIENTS

1 kg beetroot 1 onion, sliced

METHOD

Boil whole beetroot until soft, approximately 40 minutes. Allow to cool then peel and cut into large chunks. Set aside.

1 tsp garlic puree 1 tbsp ginger puree

Meanwhile, fry the onion, ginger and garlic, until the onion is soft and translucent. Add half the

700ml vegetable stock

vegetable stock, stirring briskly to deglaze.

2 green apples, peeled, cored,

Allow to cool then transfer all the ingredients to a

and sliced

blender and blend until very smooth.

1 tbsp olive oil

Transfer to the fridge for at least 4 hours or

2 tbsp white vinegar, or to taste

overnight.

2 tbsp honey

Serve cold. Garnish with horseradish yogurt (Greek

green apple to serve, optional

yogurt, horseradish, lemon juice, salt and pepper), and julienne apple slices.

CHEF’S TIP: Deep fry thin slices of beetroot for crunchy beet crisps to place on top of soup.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CHILLED LEMONGRASS COCONUT SOUP SERVES 4 | PREP 15 MINUTES | COOK 10 MINUTES| COOL 4+ HOURS

INGREDIENTS

METHOD

1 vegetable stock cube

In a small pan boil the stock cube, water and

600ml water

lemongrass for 10 minutes, allow to cool then pour into a blender and blend.

2 sticks of lemongrass, finely Add the coconut milk, green curry paste,

chopped 2 tins coconut milk 4 tsp green curry paste

ginger puree, mango and lime juice then blend again, pulse until smooth.

Strain the soup and put in the fridge to

2 tbsp ginger puree

chill, until ready to serve, at least 4 hours or

2 large mango

overnight.

juice of 8 limes

CHEF’S TIP: This soup can be served on its own or as a broth for steamed prawns or pot sticker dumplings.

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COOK: RECIPES FROM OUR LODGES

C H U N K Y S P I C Y S PA N I S H S O U P SERVES 6 | PREP 10 MINUTES | COOK 40 MINUTES

INGREDIENTS

METHOD

1 tbsp olive oil

Heat the oil in a large pan. Add onion, garlic and

1 large red onion, chopped

spices. Cook, stirring until the onion is soft. Peel

2 cloves garlic, crushed

and dice the potatoes and add along with the undrained tomatoes and stock.

3 tsp ground sweet paprika 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground cinnamon 1 x 420g tin crushed tomatoes 4 medium potatoes, 1 litre vegetable stock

Simmer covered, stirring occasionally, for about 20 minutes or until the potatoes are just tender.

Add the spinach and simmer uncovered for 5 minutes.

Serve with a French loaf, cheese croutons and chopped herbs.

1 bunch cooked spinach, chopped

CHEF’S TIP: Turn this soup into a Mexican meal by adding a tin of red kidney beans or black eyed beans and mini chilli meatballs. Serve with tacos and guacamole.

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COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

T U S C A N T O M AT O S O U P SERVES 6 – 8 | PREP 15 MINUTES | COOK 50 MINUTES

INGREDIENTS

50ml olive oil 60g butter

METHOD

Heat oil and butter in a heavy saucepan.

Cook carrots, celery and onions for about 20 minutes or until very tender.

4 carrots, peeled and finely Add the tomatoes and continue cooking

chopped 4 stalks celery, finely diced 3 medium onions, finely minced

over moderate heat for 25 to 30 more minutes.

Stir in the parsley and basil if using and

800g Italian tinned whole tomatoes

season with salt and pepper. Cook for about

or 10 large, ripe fresh tomatoes,

1 more minute and serve hot with grated

peeled and de-seeded

parmesan cheese.

50g fresh flat-leaf parsley, finely chopped salt and freshly ground pepper 6 fresh torn basil leaves, optional parmesan cheese to serve

CHEF’S TIP: Serve with cheesy bread sticks and a dollop of basil pesto.

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ZANZIBAR FISH SOUP SERVES 6 | PREP 20 MINUTES| COOK 20 MINUTES

INGREDIENTS

METHOD

2 tbsp oil

Skin and chop the tomatoes.

200g celery, finely sliced

Heat the oil, then add the celery, leeks and onions. Stir

200g leeks, sliced 2 onions, chopped 3 garlic cloves, crushed 2 tsp curry powder 1 chopped green chilli 1kg tomatoes 1.4 litres veg or fish stock

on medium low heat, until golden brown and slightly caramelised.

Add seasoning, garlic, curry powder and chilli then gently fry.

Add the tomatoes to the pan and allow to simmer for 10 minutes. Add the stock and bring to the boil.

Cut the fish into ½ inch cubes and finely chop the coriander.

1kg fish 2 bunches fresh coriander, juice of 2 fresh limes

10 minutes before serving, add the coconut milk, cubed fish and lime juice. When fish is cooked through, serve in warm bowls sprinkled with fresh coriander.

1 tin coconut milk

CHEF’S TIP: Use prawns instead of half the fish for a different taste or leave out the fish entirely for a delicious vegetarian soup.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

GRAZE Kenyan vegetables are delicious. Their quality, colour and taste especially shine through in our salads. To match the flavour of our farm-to-fork produce, we encourage you to source local, seasonal vegetables that suport your local community. We enjoy a close relationship with our growers. This puts us in the wonderful position of being able to serve the most delicious dishes, while being able to give back to our community. Kenya is a nation of farmers, despite the climate and terrain often being less than hospitable. Thanks to their ingenuity and innovation, the results are often spectacular.

The asparagus at Giraffe Manor’s Retreat comes from a small-scale farmer near Nairobi while the grain can be found in abundance in every Kenyan market. Even if you can’t quite match Kenya’s vegetables, you’ll certainly be able to track down the ingredients for our Barley and Asparagus Bowl.

Meanwhile, the Solio Lodge kitchen uses root vegetables from its own shamba to create a delicious, earthy and refreshing Beetroot Salad. Solio Lodge has also given a modern twist to a dish made from two Kenyan staples in its Caramelised Onion and Potato Salad which manages to be simultaneously sweet, umami and creamy.

Craft cheese from Kenya’s internationally renowned Brown’s Cheese Farm is at the heart of our Cheese Souffle. Sasaab uses eggs fresh from its own shamba in an Asian-inspired Egg Noodle Salad, along with the ingredients for the Roasted Cauliflower and Snow Pea Salad, which also come from the shamba. Finally, Giraffe Manor has created an Instagram-worthy sushi-style Sailfish Roulade with fresh coastal fish. Why not give them all a try?

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COOK: RECIPES FROM OUR LODGES

B A R L E Y & A S PA R A G U S B O W L SERVES 4|PREP 30 MINUTES

INGREDIENTS

METHOD

150g pearl barley, washed

Steam the asparagus and baby courgettes. Place the

500ml water

barley, water and stock cube in a saucepan and boil until

1 vegetable stock cube

cooked through. Add more water if needed.

2 tbsp olive oil 15g butter

In a saucepan, heat the olive oil and butter, add the

1 onion, finely chopped

onions, garlic and peppers, fry very slowly. After a few

2 cloves garlic, finely chopped

minutes add the dry spices and fry for a few more minutes.

100g red peppers, chopped 1 tsp cumin seeds

When ready to assemble, add the cooked barley and stir

1 tsp ground cumin

until well combined.

1 tsp ground turmeric 1 tsp dried coriander

Remove from the heat, season to taste and add the

black pepper, sea salt

chopped parsley, courgette cubes, asparagus, olives and

1 tbsp parsley, chopped

cheese truffles if using. Serve with Basil Dressing.

400g asparagus 4 baby courgettes, cubed

FOR BASIL DRESSING

black olives, stoned and sliced

Place all ingredients except water in a jar and shake

optional Cheese Truffles*

vigorously. Slowly add water to your desired consistency, mixing frequently. Store unused dressing in the fridge.

FOR BASIL DRESSING 120ml olive oil 60ml fresh lemon juice 1 tsp Dijon mustard 4 tbsp basil pesto salt & pepper to season water to thin down

*CHEF’S TIP: Cheese truffles go nicely with this dish as well as other salads.

Grate 150g cheddar cheese, mix with 50g mashed blue cheese and 25g cream cheese. Form into balls then roll in 40g toasted sesame seeds.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

BEETROOT & MINT SALAD SERVES 6 | PREP 30 MINUTES | ASSEMBLE 5 MINUTES

INGREDIENTS

6 medium beetroot, peeled 60ml balsamic vinegar cracked black pepper 2 tbsp wholegrain mustard 40g shredded fresh mint 150g rocket 200g feta, marinated in oil, crumbled 1 tbsp olive oil

METHOD

Place the whole beetroots in a saucepan of boiling water and cook for 25-30 minutes or until soft.

Meanwhile, mix the vinegar, pepper and mustard thoroughly.

Drain and cut the beetroot into wedges. Toss with the dressing then set aside to cool.

To make the mint salad, place the mint, salad leaves, feta and olive oil in a bowl and toss to combine.

To serve, place the mint salad on serving plates and top with the beetroot. Serve with grilled bread slices.

CHEF’S TIP: Use thinly sliced candied beets for garnish.

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CHEESE SOUFFLÉ MAKES 8 | PREP 25 MINUTES + COOLING TIME | BAKE 20 MINUTES

INGREDIENTS

100g butter 85g plain flour

METHOD

Melt the butter in a saucepan over a medium heat. Stir in the flour. Reduce heat to low and cook, stirring, for 2 mins.

Gradually add milk, stirring constantly. Cook for 2-3 mins or

750ml milk

until smooth and glossy. Remove from heat. Add the mustard,

1 tbsp Dijon mustard

thyme leaves and cheese and mix until melted. Allow to cool

1 tsp thyme leaves, plus extra

then add egg yolks one at a time before setting aside to cool.

thyme sprigs to sprinkle

Meanwhile, grease the darioles, ramekins or soufflé molds with

125g cheddar, grated

melted butter and whisk the egg whites until stiff peaks form.

(reserve half for topping)

Gently fold into the cooled white sauce mix.

125g pecorino, grated

Spoon the soufflé mixture into the ramekins until it almost

4 egg yolks 8 egg whites 240ml cream

reaches the top, then bake in the centre of the oven at 180°C for 15 -20 minutes until very well risen and golden brown on top. Once cooked, remove the tray from the oven and leave the soufflés to get cold.

When ready to eat, turn soufflés into a shallow ovenproof dish.

Pour over cream and top with remaining cheddar. Sprinkle with extra thyme sprigs. Bake for 10 mins at 180°C or until soufflés are puffed and golden.

CHEF’S TIP: Add blue cheese to soufflé before baking as a tangy alternative to pecorino.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

EGG NOODLE SALAD S E R V E S 4 – 6 | P R E P 1 0 M I N U T E S | M A R I N AT E 4 H O U R S

INGREDIENTS

METHOD

FOR THE DRESSING

Blend all the dressing ingredients

1 tbsp soy sauce

together and set aside.

30ml red wine vinegar

Mix the salad ingredients together and

1 tbsp fresh lemon juice

add cooked noodles. Toss with dressing.

1 tbsp sesame oil 1 tbsp honey 1 clove garlic, crushed

Sprinkle with toasted peanuts or cashew nuts before serving.

½ tsp ginger, grated ½ tbsp wholegrain mustard 65ml olive oil FOR THE SALAD 100g cooked egg noodles ½ carrot, peeled and cut into thin strips ¼ green pepper, cut into thin strips ¼ yellow pepper, cut into thin strips ¼ red pepper, cut into thin strips 1 zucchini, cut into thin strips 4 baby corn, sliced thinly 20g red cabbage, shredded 4 button mushrooms, sliced toasted peanuts or cashews (optional)

CHEF’S TIP: Add a teaspoon of Thai green curry paste to the dressing for some heat.

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ROASTED CAULIFLOWER & SNOW PEA SALAD SERVES 4 | PREP 30 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

1 small to medium cauliflower, cut

Toss the cauliflower with salt, pepper and olive oil.

into florets

Roast slowly in the oven at 180°C for 20 minutes or

salt and pepper 2 tbsp olive oil 10 cooked snow pea pods

until golden.

Allow to cool, then add the sliced snow peas, shredded red cabbage, mint and cooked bulgur wheat.

50g red cabbage, shredded 8 mint leaves, chopped 175g cooked bulgur wheat 1 lemon, juiced and zested

Mix the lemon juice, zest, olive oil, mustard and chopped coriander together thoroughly, then toss through the salad, garnishing with edible flowers to serve.

2 tbsp olive oil 2 tsp mustard 2 tsp coriander, chopped edible flowers to serve

CHEF’S TIP: Use chickpeas to replace bulgur wheat and add grapefruit segments for a fruity variation.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SAILFISH ROULADE SERVES 6 | PREP 15 MINS | SET 1 HOUR

INGREDIENTS

METHOD

250g smoked sailfish slices

Overlap the sailfish slices on a silicon sheet or greaseproof

100g smoked sailfish pieces

paper as an outer casing. In a small saucepan, soak the

100g butter

gelatine in 100ml cold water until soft, melt slowly over low

150g cream cheese

heat. Allow to cool.

juice and zest of one lemon

Meanwhile, combine butter and cream cheese in a mixing

1 tbsp fresh coriander, finely chopped

bowl, mix until smooth. Add chopped sailfish, lemon juice,

salt and pepper

zest and coriander. Add a spoonful of prepared filling to

2 tsp gelatine, in 100ml cold water hollandaise sauce to serve FOR THE LIME AND CHILLI TUILES 5 tbsp unsalted butter, cut into pieces 50g caster sugar 3 tbsp glucose syrup

the melted gelatine and mix until smooth. Add gelatine mixture to cold mousse. Fold gently until evenly distributed.

Spoon mousse onto sailfish slices. Form and roll into sausage shape. Secure the edges with toothpicks when a log shape is achieved. Chill in the fridge until set. Serve sliced with lemon hollandaise and a tuile biscuit.

FOR THE LIME AND CHILLI TUILES

1 tbsp cream

Preheat oven to 180°C. Prepare silicone baking mat on

200g all-purpose flour

a flat tray. Combine butter, sugar, syrup and cream in

¼ tsp salt

a heavy based saucepan and bring to the boil over a

2 tsp chilli flakes

moderate heat, stirring constantly. Add flour and salt and

zest of 2 limes

cook for about 1 minute, stirring constantly, until batter is slightly thickened. Stir in chilli flakes and lime zest. Spread spoonfuls on the mat, leaving space to spread out. Bake until golden and bubbly, 5 to 7 minutes. Break into smaller pieces and use for garnish.

CHEF’S TIP: Smoked salmon is perfect as a sailfish substitute. Add sprigs of freshly chopped dill if using salmon.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

MANES Our ‘Manes’ have pride of place in any meal. This is where you’ll find the lion’s share of our recipes using locally sourced ingredients. But enough of the puns. Let’s get cooking.

Just like the lions we don’t go far to hunt down our ingredients. We use red onions from our local market to create the Caramelised Pork Loin Chops in Solio Lodge’s kitchen. Local beans and spices lie at the heart of Sala’s Camp’s Chilli Con Carne Nacho Cups.

Solio Lodge’s Madiba Chicken Curry is packed with traditional flavour. From the Kenyan coast comes Sasaab’s Pan Fried Red Snapper. Nothing in the tongue twister of piquant Pulled Pork Sliders originates far from Sala’s Camp. The same can be said of Giraffe Manor’s Spiced Beef Fillet with Mushroom Duxelle.

Giraffe Manor’s kitchen introduce a new take on an old classic, Spicy Apricot Chicken. While Sala’s Camp’s Spinach and Three Cheese Ravioli mixes Brown’s artisan cheeses with East African sukuma wiki and wraps them in homemade pasta. Solio Lodge, meanwhile, uses Mount Kenya chicken at the heart of its fragrant Thai Curry.

Our final dish features the most Kenyan of ingredients, ugali. It was a highlight of Mark Zuckerberg’s first meal when he visited, was a regular part of Barack Obama’s childhood and every local family eats ugali at least a couple of times a week. Made from maize flour, millet or sorghum, it is prepared with boiling water to create a dough which goes wonderfully with just about anything. Here it lends its delicate popcorn-like flavour to the crust and spiced nacho chips in The Retreat’s Ugali Nacho Crumbed Chicken. Ah-maize-ing!

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COOK: RECIPES FROM OUR LODGES

CARAMELISED PORK LOIN CHOPS SERVES 4 | PREP 5 MINUTES | COOK 15 MINUTES

INGREDIENTS

8 small pork loin chops 1 tbsp vegetable oil 20g butter

METHOD

Heat a large frying pan over a high heat with the butter and oil. Add half the pork loin chops and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining pork. Remove the chops.

1 red onion, sliced Reduce the heat to medium and add a little extra oil 4 cloves garlic crushed 55ml dark soy sauce 110g brown sugar steamed rice, to serve steamed green vegetables, to serve

if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the pork loin chops to the pan, season liberally with black pepper, add the soy sauce and stir to combine. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally.

Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.

Place in a serving dish and serve with steamed rice and green vegetables or roast potatoes and steamed red cabbage.

CHEF’S TIP: These chops are great cooked over coals on a barbeque and can also be served with egg noodles.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CHILLI CON CARNE NACHO CUPS SERVES 4 / PREP 20 MINUTES / COOK 20 MINUTES

INGREDIENTS

METHOD

FOR CHILLI CON CARNE

FOR CHILLI CON CARNE

500g lean beef mince

Heat cooking oil in a large, deep frying pan. Add

25ml cooking oil

mince and beef stock cube. Fry until mince is cooked

1 beef stock cube

through and browned. Add onion, garlic and ginger

1 onion, chopped finely 1 tbsp garlic, chopped 1 tbsp fresh ginger, grated 1 tsp fresh thyme 1 tbsp tomato paste 240ml water 2 tomatoes, peeled & diced

to the mince and fry until the onion is translucent. Mix together all the dry spices and add to the cooked mince. Fry for 5 minutes on a low heat. Then mix the tomato paste and water, add to mince along with the fresh thyme, tomatoes and cook until the tomatoes have softened. Finish the chilli by adding

1 tbsp barbecue sauce

the barbecue sauce, fresh coriander and lemon

1 tsp fresh coriander, chopped

juice, then drain and stir in the red kidney beans and

1 tsp freshly squeezed lemon juice

season to taste.

125g canned red kidney beans dry spice mix - ¼ tsp chilli powder,

FOR NACHO CUPS

1 tsp each of cumin, coriander &

Grease a muffin tin lightly and dust with flour. Set

paprika

aside. Mix dry ingredients together. Add 160ml lukewarm water and mix to a dough consistency.

FOR NACHO CUPS 140g plain flour pinch of each: chilli powder, turmeric, cumin 1 tsp dried oregano ¼ tsp salt

Roll dough out very thinly. Cut with a round cutter and brush with olive oil. Press into muffin tin and blind bake for 15 minutes at 180°C. Allow to cool before carefully removing from the tin. To assemble, spoon the chilli con carne into cooked nacho cups. Top with grated cheese and serve with guacamole.

olive oil for brushing grated cheese and guacamole for serving

CHEF’S TIP: Use the nacho dough to make tortilla wraps and fill with the chilli beef mince. Fry filled tortillas in a pan and serve as a chimichanga. For a meat free version, use soya mince to replace beef mince.

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MADIBA CHICKEN CURRY SERVES 8 | PREP 20 MINUTES | COOK 45 MINUTES

INGREDIENTS

METHOD

8 free-range chicken thighs

Mix 1 tsp salt into 2 tbsp turmeric and use this to

1 tsp salt

coat the chicken thighs. Using 1 tbsp oil, fry the

2 tbsp turmeric 1 tbsp oil

chicken quickly in a large wok or pan that can be covered. Once sealed, remove the chicken pieces and set aside.

1 large onion, chopped

In the same oil, fry the onion, chilli, cumin, garlic,

1 fresh chilli, finely chopped

ginger, garam masala, mustard and coriander

2 tsp cumin

seeds for a few minutes.

2 tsp garlic, crushed

Add the chopped tomatoes and chicken stock.

2 tsp ginger, crushed

Add the chicken back into the sauce. Make

2 tsp garam masala

sure it’s covered by the sauce and simmer for

1 tsp mustard seeds

45 minutes with the lid on.

1 tsp coriander seeds

Garnish with a handful of roughly chopped

1 tin chopped tomatoes 100ml - 200ml chicken stock

fresh coriander and serve with basmati rice.

handful fresh coriander, chopped

CHEF’S TIP: Serve with yoghurt raita for extra freshness.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

PA N F R I E D R E D S N A P P E R W I T H P O TAT O R O S T I SERVES 6 | PREP 40 MINUTES | BAKE 1 HOUR

INGREDIENTS

METHOD

FOR THE ROSTI

FOR THE ROSTI

2 medium potatoes

Coarsely grate the potato and zucchini, sprinkle with

1 zucchini

salt and allow to rest for 5 minutes. Squeeze all the

pinch of salt

water out and mix with remaining rosti ingredients

1 tbsp parsley, finely chopped 1 egg yolk

Preheat oven to 180°C.

1 tbsp melted butter

Dollop spoonfuls of the mixture into a hot, oiled frying

ground pepper to taste

pan or use a small ring mold. When golden brown on

FOR THE FISH

the oven for 15 minutes.

both sides, transfer to a lined baking tray and bake in 4 red snapper fillets 1 lemon, zested

FOR THE FISH

½ tsp coarse salt

Mix together lemon zest, coarse salt and lemon thyme.

lemon thyme, finely chopped

Rub onto the fish then pan-fry on both sides in equal

olive oil and butter for frying

quantities of butter and olive oil.

Serve the snapper on top of the rosti.

CHEF’S TIP: Decorate with crispy fried noodles. Use sweet potatoes and carrots for a variation. This rosti also goes well with grilled chicken or aubergine steaks.

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PULLED PORK SLIDERS MAKES 8 MINI SLIDERS | PREP 15 MINUTES | COOK 10 MINUTES

INGREDIENTS

METHOD

8 mini slider buns

Mix the slaw ingredients together and set aside to

125g - 150g cheese, grated

marinate.

600g slow-cooked pork or leftover roast pork

Using two forks, shred the pork and place in a

400g tinned corn kernels

saucepan.

200g smokey BBQ sauce

Mix the pulled meat with the tinned corn, BBQ sauce,

1 tsp freshly grated ginger

ginger and spring onions and reheat gently.

3 spring onions, finely sliced fresh coriander, optional sesame seeds, optional grated cheese, to serve

Cut mini slider buns down the middle – do not cut all the way through. Spoon shredded pork into the centre.

Sprinkle with fresh coriander leaves and toasted sesame seeds and top with grated cheese. Serve with

FOR THE SLAW:

slaw on the side.

200g red cabbage, shredded 1 carrot cut into fine strips 2 tbsp rice wine vinegar 2 tbsp honey or agave syrup salt and pepper to season

CHEF’S TIP: Sliders are great at using up leftover roast meats such as beef, lamb and chicken. Alternatively, fill with roasted veggies or shredded tinned young jackfruit for a vegetarian option.

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

SPICED BEEF FILLET WITH MUSHROOM DUXELLE SERVES 4 | PREP 25 MINUTES | REST 1 HOUR | COOK 20 MINUTES

INGREDIENTS FOR BEEF RUB 1kg beef fillet 1 tsp coarse salt ½ tsp paprika ½ tsp ground coriander ½ tsp dried thyme ½ tsp ground cumin 3 tbsp olive oil FOR MUSHROOM DUXELLE 400g fresh button mushrooms, roughly chopped or whole if they are small 50g dried mushrooms, sliced 2 tbsp butter fresh sprigs of thyme pinch of nutmeg salt and pepper to taste

METHOD FOR BEEF RUB: Mix 1tsp coarse salt, ½ tsp each of paprika, ground coriander, thyme and cumin with 3 tbsp olive oil then rub over beef fillet and allow to rest for 1 hour.

FOR MUSHROOM DUXELLE : Melt butter in a saucepan.

Add button mushrooms, dried mushrooms and thyme, then fry until all the liquid has evaporated. Add nutmeg plus salt and pepper at the end of the frying process.

FOR MUSHROOM JUS: Heat oil in a deep pan. Sauté onion and garlic until soft and translucent. Add mushrooms and lightly fry. Add stock and red wine and cook on low heat until the sauce has reduced by half. Strain and set aside.

TO COOK THE BEEF: Heat a griddle pan or a non-stick frying pan. Grill or fry beef fillet turning regularly until golden. For rare - grill for 10 to 12 minutes; for medium - grill for 15 to 18

FOR MUSHROOM JUS 480ml good beef stock 120ml red wine 1 small onion, finely chopped 1 clove garlic, crushed 50g dried mushrooms, finely chopped 1 tbsp oil

minutes; for well done - grill for 20 -22 minutes. REST BEFORE SERVING. TO PLATE: Slice fillet after resting, arrange Mushroom Duxelle on fillet and drizzle sauce around the plate. Serve with fondant potatoes, green bundle and carrot batons.

CHEF’S TIP: Rest the fillet for a minimum of 7 minutes before serving.

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SPICY APRICOT CHICKEN SERVES 6 | PREP 10 MINUTES | COOK 40 MINUTES

INGREDIENTS

METHOD

6 large chicken thighs

Heat oven to 180°C. Mix sauce ingredients in a bowl. Place chicken

FOR THE SAUCE 2 tbsp tomato ketchup 2 tbsp apricot jam 2 tbsp brown sugar 6 tbsp soy sauce 100ml apricot juice

thighs in an ovenproof dish, pour sauce over the chicken.

Cover the dish with foil and roast for 20 minutes.

Remove foil and roast chicken for a further 20 minutes, until the skin is crisp.

To serve, place cooked chicken and sauce on a bed of rice for a family style meal or serve

1 tsp caraway seeds

on beetroot infused yoghurt with marinated

1 clove garlic, minced

vegetable cubes and scattered beetroot crisps

2 tbsp olive oil

for a special occasion.

CHEF’S TIP: Use mango juice and mango relish for a tropical version of this dish.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

S P I N A C H & T H R E E C H E E S E R AV I O L I MAKES 8 MEDIUM | PREP 50 MINUTES | COOK 25 MINUTES

INGREDIENTS

METHOD

FOR PASTA DOUGH

Mix together the filling ingredients and set aside.

250g flour

Put flour in a bowl, add the whole eggs, turmeric,

2 extra large eggs

chopped spinach, salt and pepper, mix until all

pinch of turmeric

ingredients are well combined. Turn onto a floured

1 tsp salt

surface and knead until smooth, approx 2 minutes.

pinch of black pepper

Let the dough rest, covered for 20 minutes in the

5 tbsp blanched spinach, finely chopped

maker or floured rolling pin. Use the filling to make

fridge, then roll very thinly, either with a pasta tortellini or ravioli, sealing the edges carefully.

FOR FILLING 40g each of cheddar, feta and gouda, grated 1 tbsp sundried tomatoes, chopped Optional Napolitana sauce for serving

Cook for 4 minutes in boiling water. Serve hot with melted butter or Napolitana sauce and parmesan crisps.

PARMESAN CRISP GARNISH: Heat a good non-stick frying pan. Spoon 1 tbsp freshly grated parmesan cheese directly onto the frying pan and allow to melt. Turn with a spatula and cook until crisp. Use as garnish.

CHEF’S TIP: Alternative fillings: minced chicken with lemon zest; spinach and grated parmesan; butternut squash, thyme and cheddar.

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THAI CURRY SERVES 6 | PREP 15 MINUTES | COOK 15 MINUTES

INGREDIENTS

METHOD

1 tbsp corn oil

In a large deep frying pan or wok, heat the oil then gently

2 onions, roughly sliced

fry garlic, onions, Thai curry paste and lemongrass. Add the

2 cloves garlic, crushed 1 tsp lemongrass, chopped 2 tsp Thai green or red curry paste

coconut milk and stir.

Just before serving, bring sauce to boiling point and then add all vegetables, herbs, coconut cream, fish sauce and lime juice.

1 x 420g tin coconut milk

Simmer until vegetables are just cooked. Chicken should

500g beans, cleaned and

be thinly sliced and added last only to boil on high for a

parboiled

few minutes.

300g zucchini, cooked whole

Serve with rice.

and then sliced fresh basil and coriander to taste 1 x 420g tin coconut cream 2 tbsp fish sauce

FOR A VEGETARIAN OPTION Substitute chicken for fresh broccoli, sliced French beans, baby corn, mushrooms and sliced zucchini.

2 tbsp lime juice 4 chicken breasts, thinly sliced

CHEF’S TIP: For a Kenyan touch, serve with fresh chapati. You can substitute chicken for 1kg of shelled prawns, fish or pork fillet.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

UGALI NACHO CRUMBED CHICKEN SERVES 4|PREP 30 MINUTES |DEEP-FRY 10-15 MINUTES UGALI NACHOS: MAKES 300G | PREP 15 MINUTES | COOK 5 MINUTES

INGREDIENTS

METHOD

2 jalapeños, deseeded and sliced

In a bowl mix together the jalapeño, cream cheese and fresh herbs. Slice each chicken breast lengthways, but not all the way through, so that you create a pocket. Stuff the chicken with the cream cheese mixture, secure with a toothpick if necessary. In a bowl large enough to take the chicken, whisk together the egg and milk.

200g cream cheese 2 tsp mixed fresh herbs, finely chopped 4 organic skinless chicken breasts 1 egg 2 tbsp milk salt & pepper for seasoning 100g ugali nachos, finely crushed oil for deep frying 1 ripe avocado for serving optional, tomato salsa to serve optional, Mole sauce to serve FOR UGALI NACHOS 120g plain flour 60g ugali flour (white maize flour) pinch chilli powder ¼ tsp ground turmeric ½ tsp ground cumin 30g cheddar cheese, grated 1 tsp dried oregano ½ tsp salt

Place the crushed ugali nachos in a shallow plate or bowl.

Season the chicken breasts. When ready to cook, preheat the oil or oven (see Chef’s Tip). First, dip each breast into the egg mixture, then into the nachos, using your hands to make sure the crumbs stick and cover the whole breast. Repeat with all the chicken. Deep fry until cooked through and golden brown, approximately 10-12 minutes depending on the size of the breasts. Check internal temperature has reached 74°C. Serve with Mole Sauce, cubed avocado and fresh tomato salsa.

FOR UGALI NACHOS Place all the ingredients except the water in a food processor. Slowly add water a little at a time and pulse until the dough looks like pasta dough. Wrap dough up and rest for 1 hour. Pre-heat frying oil. Cut dough into 6 even balls and roll each out until thin, cut into strips or triangles and deep-fry until golden.

½ tsp bicarbonate of soda enough water to mix to a stiff dough oil for deep-frying

CHEF’S TIP: Instead of ugali nachos, shopbought nachos can be used, but be careful not to over-salt the chicken. Instead of deep-frying, the chicken can be baked in the oven at 200°C for 30 minutes or until the internal temperature of the chicken is 74°C.

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COOK: RECIPES FROM OUR LODGES

BITTER SWEET ENDINGS Do you know the difference between a desert and a dessert?

Dessert’s got a double ‘S’ because you always want more than one. We’re sure you’ll feel the same way about our sumptuous selection of bitter sweet endings. Each is simple to make and gives a starring role to the best of our local ingredients.

Giraffe Manor use the honey from our hive located on the property and source local pink apples from the Laikipia region to make the most delicious Apple Rose Tarts. Sasaab fuses South Asian style with North Kenyan tones in their Cardamom Gulab Jamuns.

Meanwhile, there’s a new take on traditional doughy mandazi in the form of Crispy Apple Pancake Rolls which Sala’s flavours with nutmeg and cinnamon for a taste of Kenya. The Middle East meets Africa in the form of Sasaab’s Honey and Nut Baklava featuring Njugu Karanga – the Swahili word for groundnuts – with raw local honey.

In a homage to the fire used in much of Kenyan cooking, Giraffe Manor’s chef urges you to follow his lead and take a blow torch to the meringue topping in the recipe for Lemon Tartlet which uses citrus fruits from the Rift Valley. Finally, the cool refreshing sweetness of Papaya, Mango and Coconut Ice Cream brings together the nostalgic tastes of the freshest local tropical fruits and luscious coconut milk that hails from the coastal region of Kenya.

The most important thing to remember when you make our dessert recipes is, like us, to use only the freshest local ingredients.

Otherwise the result can be really off pudding!

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A P P L E R O S E TA R T S MAKES 12 | PREP 15 MINUTES | COOK 20 MINUTES

INGREDIENTS

METHOD

2 red or pink apples

Preheat oven to 150°C.

4 tbsp caster sugar

Thaw puff pastry at room temperature. Spray a 6-cup

1 sheet puff pastry 1 tsp ground cinnamon 1 tbsp pure maple syrup or raspberry jam

muffin tin with non-stick spray. Set aside.

Cut the apples in half, remove the core and slice into very thin slices. Leave the peel on - this will give the roses a beautiful red colour.

Place the sliced apples in a microwave-safe bowl and sprinkle with 2 tablespoons of sugar and cinnamon. Gently shake the bowl to distribute the sugar.

Microwave the apples on high power for 1½ minutes, remove from microwave and allow to rest for 10 minutes to cool down.

Roll out pastry and slice into 6 cm long rectangles. Brush with maple syrup or raspberry jam. Place apples onto brushed puff pastry strips in an overlapping row. Roll up and place in muffin tin.

Bake for 20 minutes or until pastry is crispy

CHEF’S TIP: Apples can be replaced by pears, fresh mango or banana slices.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

CARDAMOM GULAB JAMUN MAKES 24 GULAB JAMUNS |PREP 25 MINUTES| FRY 5 MINUTES

INGREDIENTS

METHOD

FOR SUGAR SYRUP

FOR THE SYRUP: Place the sugar, water, cardamom and

200g sugar

star anise in a saucepan. Bring to the boil and cook until

250ml water 3 cardamom seeds 1 star anise

the sugar has melted. Set aside.

FOR THE JAMUNS: In a mixing bowl, add milk powder, baking soda, flour and salt. Mix well.

Mix the butter and vinegar together then add to the dry

FOR THE JAMUNS 125g milk powder 40g butter, soft 80ml milk ¼ tsp baking soda

ingredients. Add milk a little at a time and mix until it forms a dough. You may not need all the milk.

Let the dough stand for about 20 minutes, then knead the dough a few times.

Dip your fingers in oil or ghee, and roll into 24 balls. Deep fry on medium-low heat until brown, approximately 5

3 tbsp plain flour

minutes. Add the Jamuns to the syrup. Stir gently so they

pinch of salt, optional

are well coated in the syrup.

½ tsp white distilled vinegar

Cover and let soak for at least an hour before serving.

oil for deep frying

These will keep for several days at room temperature.

CHEF’S TIP: Add orange zest to the syrup for a citrus flavour. Serve with whipped coconut cream.

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C R I S P Y A P P L E PA N C A K E R O L L S MAKES 12 | PREP 25 MINUTES | FRY 7 TO 10 MINUTES

INGREDIENTS

METHOD

120g plain flour

Combine flour, milk and egg and whisk into a smooth batter. Set aside to rest.

250ml milk

Fry pancakes and stack until needed.

1 egg 1 tsp cooking oil 5 apples peeled and diced

Cook diced apples in a pan with a squeeze of lemon juice until all the liquid has evaporated and the apples are cooked. Add the dates and mix well. Set aside.

lemon juice

Mix the caster sugar and ginger together in a large bowl

175g pitted dates cut into small

and set aside.

pieces

Make a sealing paste with 1 tbsp flour and 1 tbsp water.

400g caster sugar

Spoon apple relish onto pancake, roll tightly into a spring

2 tsp ground ginger

roll shape using the paste to seal all the edges.

oil for deep frying chocolate sauce & whipped cream to serve

Deep fry the apple rolls in oil and immediately coat in the ginger sugar. Cut and arrange on the plate.

Serve with chocolate sauce and whipped cream.

CHEF’S TIP: Use half bananas as a filling for Banana and Caramel Rolls.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

H O N E Y & N U T B A K L AVA MAKES 10 PIECES | PREP 15 MINUTES | BAKE 1 HOUR

INGREDIENTS

METHOD

120g macadamia nuts,

Mix the chopped nuts with the honey and cinnamon.

finely chopped

Place one sheet of phyllo pastry on a board and brush

120g cashew nuts,

with melted butter. Repeat the process until you have 3

finely chopped

layers.

1 tsp ground cinnamon

Spread the nut mixture over the pastry and roll up tightly.

170g honey

Brush with melted butter and sprinkle with extra cinnamon.

4 large sheets of phyllo

Bake at 150°C for 1 hour. Cut into 10 slices when hot.

pastry, thawed 100g butter, melted

CHEF’S TIP: For a boozy variation, brush hot baklava with honey, bourbon and orange zest when it comes out of the oven. Pecans and walnuts can also be used instead of macadamia and cashews.

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COOK: RECIPES FROM OUR LODGES

L E M O N TA R T L E T W I T H S O F T M E R I N G U E M A K E S 1 L A R G E TA R T O R 8 M I N I TA R T S | P R E P 2 0 M I N U T E S | B A K E 4 5 M I N U T E S

INGREDIENTS

METHOD

FOR TART BASE

FOR THE TART BASE: Using a food processor, combine the

180g plain flour

flour, icing sugar and butter until the mixture resembles

40g icing sugar 125g butter, chilled & chopped ½ tsp vanilla extract 1 egg yolk

fine breadcrumbs. Add the vanilla and egg yolk and process until the dough just comes together. With your hands, shape into a disc and cover with plastic wrap, then refrigerate for 20 minutes.

Preheat the oven to 180°C. Line and grease tart tins. Roll the pastry out onto a floured surface, then carefully lift into

FOR TART FILLING

the pre-prepared tins. Prick pastry with a fork and line with

180g caster sugar

baking paper topped with baking beans. Place tart shells

4 large eggs, room temperature

in the oven and bake for 10 minutes. Cool completely.

160g unsalted butter, melted

FOR THE FILLING: While the pastry is cooling, make the filling

2 tbsp fresh lemon zest

by whisking the eggs and sugar together. Add lemon juice

115ml fresh lemon juice

and zest then whisk in the melted butter.

Pour into the cooled, baked pastry shell. Bake on low heat

OPTIONAL FOR DECORATION 1 egg white 100g caster sugar

(160°C) for 35 minutes or until just set. Cool completely.

FOR THE DECORATION: Whip 1 egg white until frothy, add 100g of caster sugar and whip to a meringue consistency.

Pipe onto tart and use a blowtorch to brown the meringue.

CHEF’S TIP: Use orange juice and zest to make a delicious orange tart. Top with candied orange peel and chocolate curls.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

TROPICAL NO CHURN ICE CREAM SERVES 4 | PREP 15 MINUTES | FREEZE 6+ HOURS

INGREDIENTS

METHOD

FOR THE ICE CREAM

FOR THE ICE CREAM

1 tin coconut cream, cold

Put all ingredients, except 2 tbsp passion fruit, in a blender

200g papaya, preferably

cream mixture to a freezer-safe container and cover with

pre-frozen pieces

a piece of wax paper, pressing it against the surface to

bowl and blitz until smooth and creamy. Transfer the ice

200g mango, preferably

prevent ice crystals from forming.

pre-frozen pieces

Freeze for at least six hours, or up to 2 weeks.

250g passion fruit pulp

Spoon over reserved passion fruit pulp when serving.

FOR THE MACADAMIA CRUNCH

FOR THE MACADAMIA CRUNCH

160g plain flour

Rub together all the ingredients, until mixture resembles

125g soft butter

breadcrumbs, leave some big lumps for texture.

125g sugar 60g macadamia nuts, finely chopped

Pour into a greased tin, press down with a palette knife and bake at 180°C until brown, mixing up after 5 minutes to avoid burning.

Cool and break into a crumble, sprinkle over ice cream.

CHEF’S TIP: Sweetened condensed milk can be exchanged for coconut cream for a more indulgent dessert.

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COOK: RECIPES FROM OUR LODGES

PA S S I O N TA R T MAKES 8 SLICES | PREP 20 MINUTES | BAKE 15 - 20 MINUTES

INGREDIENTS

METHOD

100g butter

Melt the butter, then crush and mix in the digestive biscuits.

200g digestive biscuits, crushed 4 eggs separated 1 tin sweetened condensed milk

Press into the sides and bottom of a greased pie tin.

Pre-heat oven to 180°C. Gently combine the egg yolks with the condensed milk in a bowl. Add the passion fruit and mix well. Pour the mixture

185g fresh passion fruit pulp

into the crust.

115g caster sugar

Beat the egg whites until firm peaks form and you can turn the bowl upside down without anything falling out. Fold in the caster sugar. Make sure it is well combined.

Spread the meringue mixture over the top of the passion fruit mixture, making sure everything is covered. Place in the pre-heated oven for approximately 10 minutes, or until the meringue is golden brown.

Chill before serving, then cut into slices.

CHEF’S TIP: For a modern version: bake the tart without the meringue top for 10 minutes or until set. Slow bake small piped meringues separately at 100°C for 25 minutes. When they are cooked, allow the meringues to cool and lightly blowtorch for colour. Place on top of the cooked tart just before serving.

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

COOK: RECIPES FROM OUR LODGES

S’MORES CAKES MAKES 6 MINI CAKES | PREP 10 MINUTES | BAKE 15 MINUTES

INGREDIENTS

METHOD

40g plain flour

Place the flour, cocoa powder, sugar, egg yolks, milk and

30g cocoa powder

cream into one bowl.

55g sugar

Place the egg whites into a separate bowl. Whip the egg

2 egg yolks 90ml milk 240ml cream 2 egg whites

whites on high speed until soft peaks form. Then, using the same beaters, mix the other bowl of ingredients until there are no lumps. Add the egg whites to the other bowl of ingredients using a spatula to fold them through.

Add the marshmallows and chocolate chips.

95g marshmallows, cut into small pieces

Spoon into well-greased muffin pans dusted with cocoa

25g chocolate chips

powder and bake at 180°C for 10 – 15 minutes. Allow to cool in the muffin tins.

Remove from the muffin tins and when ready to serve place half a marshmallow on top. Using a blowtorch toast the marshmallow until golden.

CHEF’S TIP: Use double the amount of marshmallows for more squidgy S’mores cakes. Serve with vanilla ice cream.

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COOK: RECIPES FROM OUR LODGES

M E A S U R E M E N T S M AT T E R That’s why we’ve created this handy conversion chart. Measuring our impact on wildlife, people and climate positive initiatives matters to us, which is why we are committed to tracking our progress year on year. Sustainable local sourcing, waste reduction and recycling are a core focus in these initiatives. You can check out all our achievements at thesafaricollection/footprint.com

DRY WEIGHTS g

OVEN TEMP

Oz

°C

°F

260

500

10

240

475

9

230

450

8

/4 lb

220

425

7

/2 lb

200

400

6

/ lb

190

375

5

1lb

180

350

4

170

325

3

150

300

2

140

275

1

120

250

½

110

225

¼

lb

C

15 g

1 2

/ Oz

1 16

30 g

1 Oz

1 8

60 g

2 Oz

1 4

110 g

4 Oz

1 2

225 g

/ C

1 tbsp

-

/ C

2 tbsp

-

/ C

4 tbsp

-

/ C

8 tbsp

1

8 Oz

1C

16 tbsp

1

340 g

12 Oz

1 2

1 / C

24 tbsp

3 4

450 g

16 Oz

2C

32 tbsp

LIQUIDS Metric

Imperia l

15 ml

½ fl oz

1 16

30 ml

1 fl oz

1

60 ml

2 fl oz

1 4

80 ml

2 / fl oz

1 3

120 ml

4 fl oz

1 2

160 ml

5 1/2 fl oz

2 3

180 ml

6 fl oz

3 4

240 ml

8 fl oz

3 4

C

/ C

1 tbsp

/8 C

2 tbsp

/ C

4 tbsp

/ C

5 tbsp

/ C

8 tbsp

/ C

11 tbsp

/ C

12 tbsp

1C

16 tbsp

Gas Mark

Fan-forced ovens, reduce by

65 °F | 20°C

COOK: RECIPES FROM OUR LODGES

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COOK: RECIPES FROM OUR LODGES

At The Safari Collection we aim to leave the

WASTE REDUCTION. Purchasing local often

world a better place than we found it. That’s

means less packaging, Our chefs are skilled

why our Footprint foundation is so valuable

at making products from scratch that support

to us. It enables us, with your help, to support

our local Kenyan economy. We avoid buying

a diverse range of conservation, health and

goods that normally come wrapped in plastic

education projects across Kenya. It also helps

or in a can. This includes granola, beans and

drive the ethos behind the food we create and

chickpeas.

the recipes in this book.

The Safari Collection focuses on four key

RECYCLING. Unfortunately, some waste is unavoidable. Much, however, can be turned

areas: food miles, sustainable sourcing, waste

into compost to use in our own kitchen

reduction and recycling.

gardens. A social enterprise in Nairobi called

FOOD MILES. To keep our carbon footprint low,

Taka Taka Solutions recycles 98% of the rest.

we try to use fresh, local products. Often that

Food is not just central to our business, it’s

means stepping outside the door for fruit and

acutely important to our community in Kenya.

vegetables from our shambas. In some places

Good nutrition is one of the most important

we have our own chickens, or a contract for

factors in educational performance, but in

eggs from the local orphanage.

SUSTAINABLE SOURCING. When we purchase products from further afield, we keep a close eye on our supply chain, focusing on fair trade, farm to fork, with no palm oil.

some places many children simply do not have enough to eat. Through our Feeding Young Minds programme we provide around 250,000 free lunches every year to students in ten schools around Sasaab. You can help.

COOK: RECIPES FROM OUR LODGES

Your generosity can make a difference: $35

officially registered schemes in Kenya to offset

can provide a student with lunch for a year.

our remaining emissions. It’s only a start, but it

$500 could feed an entire school for a month.

is a valuable recognition of the commitment of

$35,000 could support the entire programme

every member of The Safari Collection family.

for one year.

As a company, we continually strive to become carbon free. We’re not quite there, but we are proud to say we are ‘climate positive’. This means that we have bought

To find out more or get involved visit

more than enough carbon credits from

thesafaricollection.com/footprint

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A unique way to experience The Safari Collection through taste

V O L U M E

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