- Preheat the oven to 180 degrees C
- Mix the flour, coconut, oats and baking powder together
- Melt the butter and sugar together, then add the golden syrup and mix
- Stir the wet mixture into the dry ingredients until combined
- Press the mixture down into a baking tray, keeping the mixture about 1.5cm thick. Make sure it is even and pressed into the corners and sides
- Place in the pre-heated over and bake for about 30 minutes or until golden brown
- Cut into squares while still warm and then leave to cool
- 1 tsp cayenne pepper
- 2 tsp ground black pepper
- 1 1/2 tbsp paprika
- 1 1/2 tbsp ground ginger
- 1 tbsp turmeric
- 2 tsp ground cinnamon
- 1 shoulder of lamb
- Trimmed and cut into 5cm / 2 inch chunks, about 1.1kg / 2 1/2 lb meat in total
- 2 large onions, grated
- 2 tbsp olive oil
- 2 tbsp argan oil
- 3 cloves garlic, crushed
- 570ml tomato juice
- 2 x 400g tins of chopped tomatoes
- 115g dried apricots, cut in half
- 55g dates, cut in half
- 55g sultanas or raisins
- 85g flaked almonds
- 1 tsp saffron stamens, soaked in cold water
- 600ml / 1 pint lamb stock
- 1 tbsp clear honey
- 2 tbsp coriander, roughly chopped
- 2 tbsp flat leaf parsley, roughly chopped
- 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
This recipe comes as a special treat. Those guests who have been fortunate enough to taste these crunchies straight from the Makweti kitchen, always request the recipe, and we stand by our promise to deliver it. The best part is that they are so simple to make, that even a novice in the kitchen can pull them off beautifully.
1 cup of desiccated coconut
1 cup of flour
1 cup of brown sugar
2 cups oats
1 tsp baking powder
4 tbs golden syrup
Best served with a cup of tea or coffee, while overlooking a beautiful view!
1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl, and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
2. Preheat the oven to l50 degrees C / 300F / Gas 2.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft, but not yet coloured. Add the crushed garlic for the final 3 minutes.
4. ln a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides. Add the browned meat to the casserole dish. De-glaze the frying pan with 470ml / 1 pint tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil. Cover wth a fitted lid, place in the oven and cook for 2 hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle the chopped herbs over your dish.
Serve with pride, because it’s going to be a delicious dish! Best enjoyed with friends and family.
PS: If you use the metric system, use this conversion calculator to determine the different measurements.
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!