Culinary Hotline: Heritage Month

Chef Clem is kicking off heritage month with a feast of traditional flavours!

All recipes by Clement Pedro

Ingredients:

  • 500g chicken hearts, cleaned
  • 2 Tbsp shisanyama seasoning
  • 2 Tbsp olive oil
  • 1 – 2 mixed peppers, quartered
  • 2 red onions, quartered

How To Make Braaied Chicken Hearts

  1. Soak skewer sticks in water, then take the skewers sticks and thread through the chicken hearts, followed by a piece of pepper and lastly red onion, repeat with the remaining ingredients.
  2. Place onto a tray drizzle with olive oil and sprinkle over shisanyama seasoning, grill for 10 minutes until cooked through.

Ingredients:

For the bechamel:

  • 40g butter
  • 2 tbsp flour
  • Salt and pepper to taste
  • 300 ml milk
  • 2 tins, ready to eat samp and beans
  • 2 leeks, sliced
  • 200g mushrooms
  • 200g bacon
  • 100g mature cheddar
  • 100g white cheddar
  • Fresh thyme
  • Salt and pepper

How To Make Baked Samp and Cheese

  1. In a saucepan over medium heat melt the butter and add the flour, whisk and allow the flour to cook for 1 minute.
  2. Add in the milk and whisk the roux to prevent lumps from forming. Season with salt and pepper and set aside.
  3. Preheat the oven to 180°C.
  4. In a pan cook the diced bacon, allowing the fat to render.
  5. Remove once cooked and crispy.
  6. In the same pan sauté the leeks, thyme and sauté until the leeks are soft.
  7. Add in the bacon, bechamel, samp and season to taste.
  8. Place the mixture into an oven proof dish, top with the cheese and bake for 25-30 minutes.

Ingredients:

  • 1.5kg snoek, cleaned
  • 1 Tbsp olive oil
  • 1 red onion, cut into rings
  • 1 green pepper, sliced
  • 1 lemon, sliced
  • salt & pepper

For the glaze:

  • ¼ cup butter, cubed
  • 2 cloves garlic, minced
  • 1 red chili, sliced
  • 1 cup apricot jam
  • ½ cup rooibos tea, brewed
  • 1 Tbsp lemon zest

How To Make Snoek with Apricot and Rooibos Glaze

  1. To make the glaze, heat the butter in a saucepan and sauté the garlic for 1 minute until fragrant.
  2. Add the chilli and stir.
  3. Add the jam and rooibos tea stirring vigorously to combine, then reduce the heat and simmer for 5 minutes until slightly thickened.
  4. Remove from the heat and set aside.
  5. Place the snoek onto a large piece of foil, place onions, peppers and lemons onto the snoek.
  6. Season with salt & pepper, then drizzle with olive oil.
  7. Brush over a generous amount of glaze, cover the snoek and place onto the grill allow it to cook for 8 – 10 minutes, then turn around and baste the snoek with some more glaze, cook further for another 10 minutes until cooked through.
  8. Serve immediately with glaze and sides of your choice.