The second annual Chaîne Day will be celebrated around the world on Friday, September 25 and at Makweti Safari Lodge, our Chef Johannes Maredi has already planned an extra-special menu for the day.
An International Association of Gastronomy, the Chaîne des Rôtisseurs is established in over 80 countries and has more than 25 000 by-invitation-only members, including, of course, Makweti (because our visitors deserve more than just the Big Five and our panoramic surroundings). The Chaîne brings together enthusiasts who share the same values of quality, fine dining, and the encouragement of the culinary arts and the pleasures of the table. The concept of Chaîne Day came from Finland, with all the local Bailliages in the country taking part with varied events in September last year.
This year, the concept has been taken global and Makweti looks forward to being part of spreading knowledge of the rich gastronomical cultures around the world.
Both our breakfast and lunch menus will have some special dishes but Chef will truly push the boat out during the dinner service. Orange and Sweet Chilli Prawns in Avocado is just one of the dishes which will tempt tastebuds, but in case you can’t join us at Makweti, here is the recipe which you can try at home. Please let us know what you think and send us pictures of your attempts!
Chef Johannes’ “bush fine dining” was featured in an eight-page spread in Country Life magazine in August, and if you would like to read about where he draws his inspiration as well as more of his delicious recipes, visit https://www.makweti.com/about-makweti/the-bush-at-its-best/.
Orange and Sweet Chilli Prawns in Avocado
3 ripe avocados
Juice and zest of 3 oranges
24 prawns, shelled and de – headed (tails intact)
150 ml light soy sauce
50 ml sweet chilli sauce (see recipe)
35 ml oil
45 ml honey
3 garlic cloves, grated
100gr ginger, finely grated
5ml brown or yellow mustard seeds
5 ml white sesame seeds
50 g coriander, washed and stemmed
Cut the avocado in half and remove pips, squeeze a little lemon juice over the avocados to prevent them turning brown.
Place the rest of the ingredients, except the coriander in a large bowl and allow the prawns to marinade for about 30 minutes
Place a large (fireproof) frying pan over medium heat coals. Add the prawns and half the marinade. Flash fry the prawns until pink and firm. Remove the prawns, add the remaining marinade to the pan and bring to the boil. Reduce the marinade to a light coating consistency return the prawns to the mixture and heat through.
Peel the avocados and cut a small piece off the base of each quarter so they stand securely on the individual serving plates. Place 4 prawns into each avocado half, and serve with fresh coriander and pan juices.
Or fan the avocado as illustrated in the image
Sweet Chilli Sauce
500 g long fresh red chilies, stems trimmed
3 cloves of garlic
750 ml white vinegar
650 grams of caster sugar
Halve 100g of the chilies and place in the bowl of a food processor. Halve and deseed the remaining chilies. Coarsely chop and place in the food processor. Add garlic and 250ml white vinegar. Process until finely chopped.
Place the chili mixture, remaining vinegar and caster sugar in a large saucepan over a low heat. Cook while stirring, for 5 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 35-40 minutes or until the sauce thickens. Pour into sterilized airtight bottles and seal.