Loxion Grill Platter recipe

South African food and culinary history is an integral part of the country’s heritage, diversity and tradition.

In this edition, we feature a recipe by Chef Nosiphiwe Mbhele – a graduate of the National Youth Chef’s Training Programme (NYCTP).

The programme was established through a partnership between the National Department of Tourism and South African Chefs Association to address the need for cooks and chefs in South Africa’s hospitality industry. It aims to equip young, unemployed people with skills to become chefs.

Mbhele’s recipe was featured in the department’s #MaSisulu100 Cookbook – unique culinary collection of recipes compiled by beneficiaries of the NYCTP.

“I hope this dish will bring friends and family together, and inspire many memorable moments,” said Mbhele.

Ingredients

Loin lamb chops and mini beef wors skewers:

2 portions of 140 g loin lamb.

Chops (marinated in rosemary, garlic and oil). 2 portions of 120 g mini beef wors. 90 ml cooking oil. 2 medium onions (chopped).

2 carrots (peeled and grated).

1 tablespoon of paprika. 1 tablespoon of mild curry powder.

1 tablespoon of garlic (chopped).

4 hot chili peppers. ½ teaspoon of turmeric powder. 3 red, yellow and green bell peppers (diced). 100 ml tomato puree. 750 g spinach (washed and chopped).

200 g button mushrooms (chopped).

1 tablespoon of cooking oil. 1 tablespoon of garlic (finely chopped). 1 teaspoon of salt. 250 g maize meal. 1 litre of water. 1 teaspoon of salt to season.

2 eggs.

200 ml cooking oil. 250 g cake flour.

Remove from heat and allow to cool. Serve at room temperature.

Mix all dry ingredients and add the water to form a thick batter.

In a large saucepan, heat oil to fry onions.

Deep onion rings into the batter and fry in the saucepan until golden. Transfer onion rings on paper towel to remove excess oil.

In a large saucepan, heat oil and sauté onions, mushrooms, and garlic until soft.

Add spinach and cook until wilted and soft, but still bright green.

Add salt to season and remove from heat to use later.