Head Chef at BON Hotel Waterfront Richards Bay, Nonhlanhla Mabaso
, shares her top three must-serve dishes for your wedding.
It may not be a new concept but fusion food is still rare at occasions like weddings, especially at very traditional celebrations. Head Chef at BON Hotel Waterfront Richards Bay, Nonhlanhla Mabaso, suggests adding a little creative flavour to your dishes while keeping them close to home, such as amasi-marinated Cajun chicken.
This is an African twist on the beloved American Southern-fried chicken traditionally marinated in buttermilk but this shakeup is sure to please guests. Take a look at the amasi-marinated Cajun chicken recipe and two other originals to try out below.
Amasi-marinated Cajun chicken
1kg of chicken serves 8 to 10 guests
*You may multiply quantities according to the number of guests
1kg chicken pieces of your choice
1½ cups Amasi
1tbsp Cajun spice
Pinch of salt and pepper to taste
2tsp finely chopped coriander
Wash your chicken and leave it on the strainer for a little while to dry, or pat dry with a kitchen towel.
Mix all your spices and seasoning. Add the chopped coriander to the amasi.
Use a small portion of spices to rub your chicken pieces. The rest of the spices must be added to your flour.
Pour amasi over your chicken and leave to marinate for about two hours.
Remove each piece from the marinade and dust with seasoned flour.
Transfer the chicken to a baking tray and put in the freezer for about 20-30 minutes.
Bake at 180 degrees Celsius or deep fry the chicken, based on your preference.
Serves well with braised samp, spinach and chakalaka.
Potjie with a kick of Amarula Gold
1kg cubed game (springbok/kudu)
1tsp ground cumin
½ tsp ground jeera
½ tsp roasted coriander seeds
2 tbsp paprika
3 bay leaves
2tsp dried mixed herbs
½ tsp black pepper
1 tbsp brown sugar
½ cup fruit chutney
3/4 cup red wine
50 ml (2 tots) Amarula Gold
1x med onion
1 bunch (0.03g) fresh coriander
3 tbsp bacon fat
2 cups plain yoghurt
700ml vegetable stock
500g root vegetables of your choice
Wash the venison and coat with yoghurt and leave in the fridge overnight.
Remove the meat from the yoghurt and rub with all the spices. Leave to stand while heating up your iron-based pan.
Brown your meat and add bacon lard, bay leaves, onions and garlic. Fry a little; then add your wine and vegetable stock.
Cook on a slow heat for about 2 hours (until soft and tender)
Add your Amarula Gold and fresh root vegetables and let it simmer for about 10-15 more minutes.
Remove from heat and add your fresh coriander.
Serves well with yellow rice and raisins
Caramelised Amarula milk tart
200g shortbread biscuits, finely crushed
3 tbsp melted butter
2 cups milk
360g condensed milk
1 tsp vanilla essence
Eggs - 2 whole and 1 separated.
75ml Amarula, add a touch of cornflour
Mix the biscuits with the melted butter and press onto the bottom of a baking tray.
In a thick-based pan, warm three-quarters of the milk with the condensed milk and cream for 10 minutes.
In a separate bowl beat the eggs, remaining milk, flour, cornflour and vanilla essence until smooth.
Mix the flour mixture with the hot milk and cook over low heat, stirring at all times until smooth and thick. Once thick remove from heat and stir in your Amarula and butter.
Pour the mixture into a biscuit-lined base and level out.
Sprinkle with cinnamon powder and refrigerate to set. Before serving, cut into small squares and sprinkle with granulated sugar. Crystalise with a pastry torch.