Gourmet Safari: A Gastronomic Journey through the Wonders of Africa
Donovan van Staden
Format: PDF / Kindle (mobi) / ePub
Have you ever wondered what makes up a typical day in a luxury safari lodge in Africa? Apart from the excitement of sighting one of the Big Five while out on a game drive or guided walk in the bush, there is much more to what makes the safari experience so special and memorable. One of the most important factors that can make or break your getaway adventure is the food and service at the lodge where you’re staying.
Donovan van Staden, Group Executive Chef for Sanctuary Retreats, is responsible for training the chefs and has compiled this mouthwatering collection of recipes that feature on the menus of the lodges, which are set in exotic locations such as the Bwindi Impenetrable Forest in Uganda, the Masai Mara in Kenya, and the Okavango Delta in Botswana.
The book is divided into chapters that cover the food served throughout a safari day, from the early-morning biscuits before you depart on the first game drive, to breakfast, lunch and dinner, with afternoon tea, sundowner snacks and canapés in between. The food photography is a feast for the eyes and the accompanying images of the lodges, their friendly and hospitable staff, the magnificent locations and wildlife will have you cooking up a storm to invoke the safari experience or will see you planning your next holiday to one of these remarkable establishments.
Muffins Makes 12 250 g cake flour 190 g sugar 10 ml baking powder 5 ml ground cinnamon 2.5 ml bicarbonate of soda pinch of salt 5 ml nutmeg 190 ml milk 2 eggs, beaten 75 g butter, melted 2 medium apples, chopped 120 g walnuts, chopped Preheat the oven to 180 °C. Grease and flour a 12-cup muffin pan. In a large bowl, combine the flour, sugar, baking powder, cinnamon, bicarbonate of soda, salt and nutmeg. In a separate small bowl, beat the milk, eggs and melted butter until well blended. Stir the
the stock and bring to a simmer. Reduce until thick enough to coat the back of a spoon. Strain the sauce and season to taste. For the mash, place the potatoes in cold water and bring to a boil over a high heat. Boil until tender and then drain the potatoes. Return the potatoes to the saucepan and cook out some of the moisture. Take off the heat and mash the potatoes until smooth. Add the butter, mustard, cream and milk and use a wooden spoon to combine. Press the mash through a sieve. Season to
plate using a zigzag pattern. Place the chocolate tart in the centre of the plate and garnish with fresh mint. DINNER 174 An aerial view of Sanctuary Baines Camp Other Recipes A relaxing afternoon spent in the Okavango Delta on a traditional Makoro Over the next few pages you will find some basic recipes for various accompaniments that can be served with a variety of dishes, to add an extra dimension and balance of flavour. Onion Marmalade Makes about 1.5 litres (3 x 500 ml jars) 75
the oven and mix in the raisins and sultanas. Cool completely and store in an airtight container. BREAKFAST 30 Melon Balls in Champagne Syrup Serves 8 150 g watermelon 150 g cantaloupe melon 150 g honeydew melon sprigs of fresh mint for garnishing CHAMPAGNE SYRUP 750 ml Champagne or sparkling wine 500 g sugar 1 cinnamon stick (6-cm piece) 2 star anise 2 vanilla pods, split lengthways (5ml vanilla essence) Using a melon baller, scoop the watermelon, cantaloupe and honeydew melon flesh into
it all in, you are mesmerised by the dancing flames, and for a moment you are nowhere and everywhere all at the same time. Beetroot and Soft Cheese Samoosas Makes 10–12 40 ml sunflower oil ½ onion, finely chopped 2 cloves garlic, crushed and chopped 8 beetroot, cooked and chopped 1 chilli, finely chopped 30 ml lemon juice pinch of salt 125 g Camembert cheese, cut into small pieces 1 roll ready-made samoosa pastry cooking oil for deep-frying Heat the sunflower oil in a frying pan and sauté