HOW TO JAZZ UP MEALS

The Sandton Convention Centre is proud to be home to the Standard Bank Joy of Jazz again. In celebration the centre’s executive chef, James Khoza, has jazzed up some distinctly South African recipes which can easily be recreated at home.

BILTONG MOUSSE INGREDIENTS

2 cups sliced beef/kudu biltong

1 cup cream cheese

½ large onion, diced

1 clove garlic, crushed

1 sprig thyme, finely chopped Fresh cream

Black pepper

DIRECTIONS

Dry biltong in the oven at 120ºc.

When dry, blend to a smooth powder and keep a ½ cup of the mixture for the dust.

In a heavy-duty pan, sauté onion, garlic and thyme until translucent. Transfer the onion mixture into a blender, then add the rest of the ingredients and blend to a smooth paste, adding fresh cream to the desired consistency.

Pour the mixture into moulds and freeze.

CRISPY ONION RINGS INGREDIENTS

2 baby onions, sliced

1 cup corn flour

1 tbsp paprika

½ cup buttermilk salt

DIRECTIONS

Mix corn flour with paprika and salt, then set aside. In a mixing bowl, add the buttermilk. Toss the onion rings into the cornflour mix, then into the buttermilk and repeat the process twice, then deep fry until golden brown.

OSTRICH FILLET INGREDIENTS

spinach orzo

500g orzo rice

1 large onion, diced

2 cloves, garlic

1 litre vegetable stock

1½ cups spinach purée cream

½ cup grated Parmesan salt and pepper

DIRECTIONS

In a medium pot, sweat the onions until translucent, then add garlic and the rice.

Add vegetable stock and let simmer for 10-15 minutes or until cooked.

Once cooked, strain any excess liquid and then add the spinach purée and cream as desired.

Finish off with Parmesan cheese. Season with salt and pepper. Place on paper towel to drain and keep warm.