Are you looking for something healthy and nutritious on a weeknight, but quick to prepare? A child-friendly version of a popular dish? Perhaps something to spoil your significant other on a date night, without having to spend half the date in the kitchen? Or maybe you’d like to wow your guests for a special get together? Possibly impress your in-laws with your modern take on a traditional favourite? Look no further. In Feed My Tribe, Mmule has you covered for all of these. Even if you’re a beginner, with her tips and advice, she will make you feel like an experienced chef in your own kitchen.
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Spicy Prawn & Chorizo Omelette
Fried Turkish Eggs
“In my 30-odd years of life I would never have guessed that yoghurt and eggs would make such a great combination. While doing research for a trip to Türkiye, I discovered the wonder of çilbir (Turkish eggs). So step outside of your comfort zone and impress your tribe.”
Serves: 1
Oil for frying
2–3 eggs
1 Tbsp chopped chives or other leafy herbs
1 tsp chilli flakes (optional)
Honey for drizzling
GARLIC YOGHURT
1 cup double-cream plain yoghurt
1 Tbsp minced garlic
1 Tbsp finely chopped dill (optional)
A squeeze of lemon juice
Salt and pepper to taste
SPICED BROWN BUTTER
2 Tbsp butter
½ tsp ground cumin
½ tsp smoked paprika
First prepare the garlic yoghurt. Combine all the ingredients in a bowl and mix well. Refrigerate until needed.
For the spiced brown butter, melt the butter in a small saucepan over a medium heat. Add the cumin and paprika and cook for 1 minute until browned. Remove from the heat.
Add some oil to a pan over a medium to high heat and fry the eggs for 4 minutes.
To assemble, swirl a generous helping of the garlic yoghurt on a plate, using the back of a large spoon to create dips. Place the fried eggs on top and drizzle with spiced brown butter and garnish with chives or fresh herbs and chilli flakes (if using). Drizzle with honey.
Pretty In Pink Salad
with spinach, salmon, nectarines & strawberries
Serves: 2
Honey for brushing
2 ripe but firm nectarines or peaches, pitted and halved or quartered
1 × 100g pack baby spinach, washed
1 × 100g punnet fresh strawberries, halved
1 × 100g pack salmon ribbons
Balsamic vinegar for drizzling
Lightly brush honey over the flesh of the nectarines, then arrange them, flesh-side down, in a hot grill pan. Cook over a medium heat for 2–4 minutes, until charred.
Layer a serving dish with the baby spinach, followed by the strawberries and grilled nectarines.
Top with the salmon ribbons and drizzle with balsamic vinegar.
Babalaas Breakfast Bun
“This is my go-to breakfast after a big night out. It will definitely line your tummy!”
Serves: 2
4 rashers streaky bacon
2 burger patties
Salt and pepper to taste
50g butter
2 burger buns or English muffins, sliced in half
2 slices Monterey Jack cheese or mozzarella
A handful of fresh rocket
TOMATO RELISH
2 Tbsp olive oil
1 × 400g can chopped tomatoes
2 Tbsp minced garlic
1 tsp tomato paste
2 tsp sugar
1 tsp balsamic vinegar
1 red bird’s eye chilli, chopped
Salt and pepper to taste
First make the relish. Place the olive oil, tomatoes and garlic in a saucepan. Bring to a simmer then cook over a low heat for 10 minutes. Add the remaining ingredients and cook for a further 10 minutes.
Line the bacon rashers in a pan over a medium to high heat and fry until crispy, then set aside.
Season the burger patties with salt and pepper. Fry them in the same pan as the bacon, to your done-ness preference, then keep warm.
Add the butter to a clean pan, place the bun or muffin halves face down and lightly toast.
To assemble, place a half bun or muffin on a plate and spread with some of the relish. Add a patty, 2 bacon rashers, a slice of cheese and rocket leaves. Top with more relish and cover with the remaining half bun. Repeat for the second bun. Enjoy.
Spicy Prawn & Chorizo Omelette
Serves: 1–2
4 large eggs
2 Tbsp milk
2 Tbsp olive oil
50g chorizo, thinly sliced
½ cup prawn or shrimp meat
1 Tbsp unsalted butter
½ cup grated mature cheddar
2 spring onions, thinly sliced, and/or microherbs for garnishing
In a bowl, whisk the eggs and milk until fluffy and frothy, then set aside.
Heat 1 tablespoon of the olive oil in a pan and add the chorizo. Fry for 30 seconds over a medium heat then remove the chorizo from the pan and set aside.
Return the same pan to the heat, add the prawn or shrimp meat and sauté for 2–3 minutes, until the meat turns pink.
Add the butter to a clean, non-stick pan. Pour in the whisked egg mixture to cover the base of the pan. Cook over a medium heat, using a spatula to push the mixture away from the edges and tilting the pan from side to side.
When the egg mixture has set, place the prawn meat and chorizo in the centre of one half and sprinkle over the cheese and spring onions (retain some for garnishing). Fold over the other side of the omelette and garnish with the retained spring onion, or microherbs. Slide out of the pan onto a plate and cut in half, to serve two people. Alternatively, divide the ingredients in half and make two individual omelettes.
Quinoa Bowl
Serves: 2
1 cup cooked quinoa
A handful of chopped baby spinach
½ cup chopped sundried tomatoes
½ cup thinly sliced (but unpeeled) cucumbers
½ cup pickled artichokes
1 red onion, thinly sliced
½ cup flaked almonds
Salt and pepper to taste
TAHINI DRESSING
2 tsp tahini
2 Tbsp cold water
1 tsp lemon juice
1 tsp runny honey
Salt and pepper to taste
Place all the dressing ingredients in a small, clean jar and shake until well combined, then set aside.
Transfer the cooked quinoa to a deep serving dish or bowl, then add the spinach, tomatoes, cucumbers, artichokes and onion.
Toast the almonds in a small non-stick pan over a high heat for 1 minute until they are slightly golden. Sprinkle over the salad and drizzle with the tahini dressing.
Smoked Beef Burger
“There’s nothing quite as sexy as a partner who can whip up a takeaway-style meal from scratch. However, the ingredients in this burger take it to the next level, and make it a far cry from the usual fast-food version, trust me.”
Serves: 2
2 large burger rolls, halved and toasted
Lettuce and/or rocket leaves for serving
Cucumber for serving (optional)
4 slices smoked cheddar (or mature cheddar)
CARAMELISED ONIONS
50g butter
2 large onions, sliced
2 Tbsp whisky or 1 Tbsp Worcestershire sauce
2 Tbsp brown sugar
Salt and pepper to taste
BURGER PATTIES
250g lean beef mince
80g finely chopped bacon
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground paprika
Salt and pepper to taste
1 drop liquid smoke
SRIRACHA-MAYO SAUCE
2 Tbsp sriracha sauce (how hot is your choice)
2 Tbsp mayonnaise
2 tsp lemon juice
Black pepper to taste
For the caramelised onions, heat the butter in a small saucepan and sauté the onions over a medium to low heat until translucent. Add the whisky and cook until the alcohol evaporates. Stir in the sugar and simmer for 15 minutes until the onions are sticky. Season with salt and pepper.
Prepare the braai (if using). To make the patties, place all the ingredients in a large bowl and mix until well combined. Shape the mixture into two large balls and use a spatula to gently press them into patties. Place the patties in the fridge for approximately 10 minutes to firm up before cooking.
Arrange the patties on the braai grid or in a grill pan over a high heat. Grill for 3–4 minutes on each side, turning them once. (Take care, as they can disintegrate.) If you prefer well done burgers, cook for 5–6 minutes per side.
For the sauce, mix together the ingredients.
Spread some sauce on the bottom half of each burger roll and add the leaves and/or cucumber. Place the patties on the leaves, followed by a slice or two of cheese and the caramelised onions. Drizzle over some more sauce and finish off with the top half of the roll.
with Risotto
“We spent our honeymoon in Croatia and the first restaurant we went to was in Old Town Dubrovnik, overlooking a set from Game of Thrones, exciting and surreal in equal parts. The meal we enjoyed there was a delicate and flavourful lobster risotto, which set the mood for the rest of the trip.”
Serves: 2
FOR THE RISOTTO
4 cups fish stock or chicken stock
2 Tbsp olive oil
100g unsalted butter
1 white onion, finely diced
3 cloves garlic, minced
1 cup arborio or risotto rice
1 cup dry white wine
¼ cup mascarpone
Salt and pepper to taste
1 cup freshly grated parmesan plus extra for serving
FOR THE LOBSTER
2 fresh lobster tails
1 Tbsp olive oil
3 Tbsp unsalted butter
2 cloves garlic
Juice of ½ lemon
Fresh thyme sprigs
A squeeze of lemon juice
Heat the stock in a small saucepan and leave it to simmer on the lowest heat setting.
Heat the olive oil and half the butter In a large pan, then sauté the onion and garlic over a low heat for 1 minute. Add the rice and stir until well combined.
Pour in the wine and stir until the alcohol is absorbed. Then start adding the warm stock, one ladle at a time, stirring constantly, until all the liquid has been absorbed into the rice, which should have a soft and creamy texture.
Remove from the heat and add remaining butter, mascarpone, salt and pepper and parmesan.
Stir until the rice is rich and creamy. Keep warm while you cook the lobster.
To prepare the lobster tails, use a pair of scissors to cut a straight line down the back. Flip the tail over and carefully pull apart the middle of the cut shell by gently placing your fingers underneath the lobster meat, ensuring that the meat is exposed.
Heat the olive oil and 2 tablespoons of the butter in a grill pan. Add the garlic and the lobster tail, flesh-side down. Sauté the lobster for 6 minutes, ensuring the meat doesn’t burn. Add the thyme sprigs and continue cooking until the meat is lightly browned on top. Finish by adding the remaining butter and a squeeze of lemon juice. Discard the garlic, if you prefer.
Transfer the hot risotto to a serving dish, sprinkle with extra parmesan then top with the grilled lobster and its butter sauce. Season with salt and pepper if necessary.
with glazed carrot purée
Serves: 2
4 pork chops (preferably loin)
1 tsp ground cumin
1 tsp ground paprika
Salt and pepper to taste
1 Tbsp olive oil
200g unsalted butter
1 small bunch fresh sage
1 Tbsp honey
10 cashews (optional), roughly chopped
GLAZED CARROT PURÉE
5 medium carrots, peeled and chopped
2 Tbsp brown sugar
2 cloves garlic, minced
2 Tbsp unsalted butter
1 Tbsp olive oil
Salt and pepper to taste
A squeeze of lemon juice
First prepare the purée. Preheat the oven to 200°C. Place all the ingredients for the purée (except the lemon juice) in a roasting dish and toss until well combined. Roast for 20 minutes or until the carrots are soft and caramelised at the edges. Remove from the oven and transfer to a blender or food processor. Squeeze in some lemon juice and blend until the carrots are puréed. Set aside, but keep warm until ready to use.
Season the pork chops on both sides with the cumin, paprika, salt and pepper, then leave for 10 minutes to absorb the flavours.
Add the olive oil to a heavy-based pan or grill pan and fry the chops for 3 minutes. Turn the chops, add the butter and sage to the pan and cook for a further 3 minutes; the sage should be crisp and the butter dark gold in colour. Remove the pan from the heat and drizzle the chops with the honey.
To serve, spread some warm purée on the plates and sprinkle with the chopped cashews, if using. Add the chops, top with fried sage leaves and drizzle over the pan juices.
Makes: ±8 slices
1½ cups full-cream milk
1½ cups fresh cream
1 tsp vanilla paste
4 egg yolks
½ tsp ground nutmeg
2 Tbsp castor sugar
1/4 tsp cornflour
2 × 250g rolls frozen puff pastry, thawed
3 Tbsp butter, melted
Icing sugar for dusting
1 cup fresh raspberries (optional)
In a saucepan, bring the milk, cream and vanilla paste to a gentle simmer (do not let it boil) then remove from the heat and set aside.
Place the egg yolks, nutmeg, sugar and cornflour in a glass bowl and whisk until combined and the colour is pale yellow.
Stir 1 tablespoon of the hot milk mixture into the egg mixture to temper it, then whisk to combine. Slowly add the rest of the milk and keep whisking to prevent the mixture from curdling.
Use a sieve to get rid of any lumps and pour the mixture back into the saucepan used to warm the milk. Return to the stove top over a low heat. Whisk continuously until the mixture thickens. Once you are happy with the consistency, remove the custard from the heat and pour into a rectangular glass dish. Cover with clingfilm to prevent a skin from forming, by ensuring that the clingfilm actually touches the top of the custard. Place the custard in the fridge to completely cool and set. Return the mixture to the saucepan by pouring it through a sieve again to ensure a very smooth custard. Cook over a low heat and keep whisking until the custard begins to thicken (5–6 minutes).
Preheat the oven to 200°C and line a baking tray with baking paper.
Gently roll out the pastry sheets, then use a sharp knife to cut into smaller rectangular shapes.
Place 1 roll of puff pastry onto the prepared baking tray, brush it with melted butter, then cover the pastry with another sheet of baking paper. Scatter baking beans over the baking paper to prevent the pastry from rising. Repeat this process with the other roll of puff pastry and bake for 15–20 minutes or until golden brown.
Remove the pastry from the oven and allow to cool completely. Remove the upper layer of pastry from the bottom layer and peel away the sheets of baking paper. .
Once the pastry is cool, spread a thick layer of custard over the first pastry layer, then top with the second layer of pastry. If you like, you could create a higher stack with more layers.
Dust with icing sugar and cut into serving-size slices. Decorate with fresh raspberries, if using.
If you’re not serving the same day, the filled slices should last for 3 days in the fridge, but if so, only dust with the icing sugar just before serving.
Chocolate Cake
with Chocolate Coffee Mousse
Makes: 1 layer cake
245g cake wheat flour
2 cups sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt
2 eggs, at room temperature
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup coffee, boiling hot
CHOCOLATE COFFEE MOUSSE FILLING
1 × 100g slab dark chocolate, broken up
½ cup milk
2 tsp instant coffee powder
1 Tbsp sugar
2 cups whipping cream, well chilled
DECORATIONS
Fresh berries
Milk or dark chocolate, melted
Edible gold dusting powder
Icing sugar for dusting
Preheat the oven to 180°C. Grease and line three round 20cm-diameter cake tins with baking paper.
In a bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until well combined.
Add the eggs, milk, oil and vanilla extract. Using a whisk or electric mixer, beat for 2 minutes until well combined. Slowly stir in the hot coffee until the batter is runny.
Divide the batter equally among the three cake tins and bake for 20–25 minutes. Use a toothpick or skewer to check if the centre is cooked through. Leave the cakes to cool in the tins before turning out onto wire racks.
To make the mousse filling, place the chocolate into a medium size bowl. Heat the milk in a saucepan over a medium heat until it comes to a gentle simmer, then add the coffee powder and sugar and stir until the coffee dissolves. Pour the coffee-milk over the chocolate and stir until the chocolate has melted and the mixture is smooth and lump free. Set aside to cool.
In a separate bowl, whip the chilled cream until stiff peaks form, then fold it into the cooled chocolate mixture.
To assemble the cake, spread half the mousse filling over the first layer of cake. Gently place the second layer on top, spread with the remaining mousse and top with the third cake layer. Sieve icing sugar over the whole cake. If you prefer, spoon fresh berries between each layer, and top the cake with the mousse. Drizzle over some melted chocolate and dust with edible gold powder.
Recipe extracted from Feed my Tribe by Mmule Setati, out now.
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