- 3 tablespoons / 30 ml extra virgin olive oil
- 1-2 tsp Thai (or similarly hot) curry paste
- 1 can coconut milk
- Coarse sea salt to taste
- 3 large potatoes
- Salt and black pepper
- 3 tablespoons salted butter
- 6 poached king prawns (to be poached in curry sauce)
- 1 large ripe mango, peeled and cut into cubes
- 1 – 2 tablespoons fresh chopped mint
- Zest of two limes
- 6 small skewers
- Grate the potatoes into a sieve and set over a bowl
- Leave to rest for 10 minutes and season potatoes well
- Heat a little butter in a large frying pan over medium heat
- Drop teaspoons full of potato into the pan, flatten slightly with spoon to form a flat round
- Cook two or three minutes on each side until golden brown
- Remove and drain on paper towel until ready to use
- Remove prawn shells and de-vein the prawns
- Leave the tails intact
- On a low heat, place the curry paste and coconut milk on the pan until it comes to boil. Poach the prawns until just cooked
- Cut the mango into squares small enough to fit onto the rosti
- Using a skewer, thread the pieces, starting with the poached prawns, then mango and finish with a potato rosti
- Sprinkle with lime zest, fresh mint, sea salt and serve
- Garnish with cut limes for colour
If you want to make something that is as exotic as it is delicious, this is your best bet. Plus it will offer a fond reminder of the cuisine that Chef Phillip and his team so lovingly create in the Makweti kitchen. Get the recipe here and make it at home. We’d love to hear how it turns out.
Get The Ingredients
Curry Poaching Sauce Ingredients
Prawns And Mango
Doesn’t that sound absolutely delicious? We know you’ll love eating these prawns as much as you enjoy preparing them. Enjoy!
On the first day of Christmas, my true love gave to me
A partridge in a pear tree…
We don’t have a partridge or a pear tree, but we can give you the recipe for the most delicious Pear And Almond Tart! Whip this up for the festive season and you’ll have family and friends singing your praises!
Ingredients For Filling
50g caster sugar
1 fresh egg
1 tin pear halves (410g) drained
2 tbsp milk
50g plain flour
50g ground almonds
Ingredients For The Pastry
1 fresh egg
250g plain flour
50g ground almonds
25g icing sugar
Preheat the oven to 190 degrees C.
Grease a 24cm round tin, preferably loose bottomed.
Make pastry by sieving the flour and icing sugar into a bowl, mix in the ground almonds.
Rub in the margarine and bind together with the egg and a little cold water to make the pastry.
Lightly knead, cover and allow to chill.
Next make the filling by creaming the margarine and sugar together.
Beat in the egg.
Stir in the flour, ground almonds, milk and essence.
Roll out the pastry and line the tin.
Spread filling evenly over the pastry.
Arrange the pear halves, with the rounded side facing up, on top of the filling.
Bake for about 35 minutes, until risen and golden brown.
Leave in the tin to cool for about 10 minutes.
Remove from tin and serve luke warm with cream or ice cream.
Let us know how yours turns out and who you choose to share it with!
There’s nothing quite like fresh bread after a morning game drive. But even if you’re not climbing out of a game vehicle before heading to the breakfast table, you can still enjoy a taste of Makweti Safari Lodge by making Chef Phillip‘s delicious Makweti Zebra Bread at home.
There’s something incredibly exciting about a meal prepared in a tagine. It feels authentically African. This method of cooking originated in the Maghreb region of Africa, along the Mediterranean Sea coastline in the far North-West of our continent. Countries like Morocco, Algeria, Tunisia and Libya are all known to infuse ingredients together like this in a tagine, creating an amalgamation of flavour that is second to none. Of course, Chef Phillip has replicated this method of cooking in his own way, bringing to life the Makweti Chicken Tagine. If you don’t have a tagine, you can make it in a regular casserole dish.
One of our guests had this breakfast at Makweti Safari Lodge last month, and made a special request for the recipe. Since we are in the habit of sharing Chef Phillip’s culinary secrets, we decided to make this delectable breakfast our focus this month for the benefit of everyone!
Get your own taste of the Makweti magic by making this at home. We’d love to hear how it turns out so connect with us on our Instagram page for more recipes and interesting bushveld anecdotes.
Once again, Chef Phillip has outdone himself in the kitchen with a delectable tart that will change the way you see dessert forever. Chocolate and orange have always paired well together, but the combination in these tartlets is sheer perfection. Make them at home and experience a sample of the Makweti magic in your own kitchen.
Bobotie is a traditional South African dish that takes you on a colourful taste adventure through our country’s history. The first instance of the recipe was brought to our shores by the Dutch in the early 1600s.The spices used in bobotie were introduced by the Indonesian slaves in the 17th century.
It’s June, the middle of winter here in South Africa, and the perfect time to turn to comfort food. This month we’ve got something positively delectable for you to bake in your own kitchens. A South African staple and traditional dessert in many households: the milk tart. In true Chef Phillip style, his milk tart recipe has a little bit of a twist added to it in the form of the warming, significant taste of ginger. We hope you enjoy baking this as much as you enjoy savouring every morsel!
Welcome to your dose of mouthwatering Makweti recipes for the month of May. Seeing as though it’s Winter, we thought we would warm you up with this three-course meal. Enjoy!