Culinary Hotline - Khanyisa Malabi

We’re excited to welcome Khanyisa Malabi, author and executive producer of Khanyisa’s: A Culinary Story Teller, on the Culinary Hotline!

All recipes by Khanyisa Malabi


  • 10 salmon shavings
  • Juice of ½ lemon
  • 1 tsp salt
  • 2 Tbsp sugar
  • Handful capers
  • 5 Tbsp olive oil
  • Handful dill
  • 250g salmon-flavoured cream cheese
  • 3 eggs
  • 1 tsp apple cider
  • ½ red onion, finely chopped
  • 2 Tbsp olive oil
  • 2 plum tomatoes, ripe, chopped and skin removed
  • 1 green chilli
  • 1 tsp apricot jam

How To Make Creamed Norwegian Salmon with Dill & Capers

  1. Prepare the salmon by marinating the shavings overnight in lemon, salt and sugar.
  2. The next day, rinse off the marinade and chop the salmon, capers, olive oil and dill.
  3. Add the salmon cream cheese and blend with a knife.
  4. Poach the eggs gently in a pan filled with water and apple cider for 4 minutes until soft, then set aside.
  5. Prepare the relish by combining the onion, olive oil and tomatoes.
  6. Add the chilli and jam.
  7. Serve on fruit buns with nigella seeds and sea salt


  • Bread:
  • 1kg bread flour
  • 125ml sugar
  • Pinch salt
  • 10ml (1 packet) instant yeast
  • 500ml buttermilk
  • 5 Tbsp olive oil
  • 1 egg
  • 3 Tbsp whipping cream
  • 1 egg yolk
  • Bay leaves (garnish)
  • 8-10 baby tomatoes (cut into halves)
  • ¼ Cup olive oil
  • Salt
  • 4 Tbsp cream cheese
  • 500g Parma ham, thinly sliced

How To Make Rustic Farmhouse Loaf

  1. To make the bread, first mix all the dry ingredients together, then combine with the wet ingredients.
  2. Knead the dough for 10 minutes or – I find this works best – with an electric mixer for 4-5 minutes until the dough feels soft, elastic and smooth.
  3. Let the dough prove in a bowl covered with a cloth for 2 hours.
  4. Dust your working surface with flour to prevent the dough from sticking. Spread the dough and roll flat with a rolling pin to a thickness of your choice.
  5. For the filling, slow roast the tomato halves in the olive oil for 30 minutes until soft.
  6. Finish off with a blowtorch to create a charred or burnt effect, season with salt and set aside.
  7. Spread the roasted tomatoes over the dough, and then repeat with the cream cheese and layer with the sliced parma ham.
  8. Roll the dough up to form a thick log.
  9. Measure your tin size and cut off the edges of the log to fit inside the loaf tin. Allow 1 hour to prove again, uncovered, before baking.
  10. To make the glaze, whisk the cream and egg yolk together and egg wash the loaf to create a rustic glaze. Score or slash your loaf with a sharp knife – I prefer simple straight forward lines from top to bottom – and sprinkle with flour to complete the rustic look.
  11. Bake for 45 minutes and garnish with large bay leaves.


  • 12 quail eggs
  • 1 Tbsp peanut oil
  • 1-2 tsp fish sauce
  • ¼ Cup light soy sauce

How To Make Soy-Soaked Quail Eggs

  1. Boil the eggs for 7-10 minutes and then allow to cool.
  2. Mix together the peanut oil, fish sauce and soy sauce.
  3. Peel the eggs and soak in the sauce mixture for 1 hour.

1 thought on “Culinary Hotline – Khanyisa Malabi”

  1. I just could not go away your web site prior to suggesting that I really enjoyed the usual info an individual supply in your visitors? Is gonna be back regularly to check up on new posts.

Leave a Comment

Your email address will not be published. Required fields are marked *