Kasi Chef -Tall Dark And Tasty

Kasi Chef -Tall Dark And Tasty Chef benedict smith khoza is bringing you classic food in the streets just for you to enjoy

09/02/2024

w Tlotlang Moletsane


"...It's a lamb shank this thing..."
Have you ever wondered how to make it? A 'fall off the bone' lamb shank, we mean?! Kasi Chef, 'tall, dark and tasty' joins us on air today to give us a step by step instruction on how to make a delicious lamb shank, don't miss it!


14/11/2023

Steamed Christmas pudding

• 1 cup plain flour

• 1 cup self-raising flour

• 1 tsp mixed spice

• 1 tsp bicarbonate of soda

• 3 cups Fruit mince (see related recipe)

• 2 eggs, lightly beaten

• 125g butter, melted, cooled custard, to serve
•
• Method

• Grease an 8 cup-capacity metal pudding basin (with lid). Line base with baking paper.
Sift flours, mixed spice and bicarbonate of soda in a large bowl. Stir in fruit mince, eggs and butter. Spoon mixture into prepared basin. Smooth top. Secure lid.

Place in a large saucepan. Pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 5 hours, adding more boiling water when necessary.
Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Serve with custard

14/11/2023

Shrims and Avocado salad

Ingredients

• 1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)

• 8 cups greens , (such as arugula, spinach, or spring mix)

• Fruity or lemon-flavored extra virgin olive oil

• Juice of ½ lemon or ½ orange

• 1 avocado , sliced or diced

• 1 shallot *onions* , minced

• 4 ounces sliced almonds , toasted

• Kosher salt and freshly ground black pepper

Instructions

• Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.

• Toss the shrimp with the salad greens in a large bowl.

• Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.

• Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground ⁸black pepper and serve

15/09/2023

Khemere (Ginger Drink

INGREDIENTS

• 50 g Ginger powder

• 12 g Cream of tarta

• 12 g Tartaric acid

• 1 kg Brown sugar

• 2½ - 3 L Water

INSTRUCTIONS

• In a large pot add your dry ingredients

• Place pot onto the stovetop and add water

• Turn stove on to a medium to high temperature

• Stir all the ingredients in the pot often while also letting the mixture boil for 10min

• Turn heat down to a medium temperature and let simmer for 15min

• Turn heat off and leave the Khemere to cool

• Transfer the drink into the container of your choice and place in the fridge to chill

• Once chilled, serve and enjoy

RECIPE NOTES

If the drink is too sweet, add water until you get the right balance for you. Add water once the drink has chilled.

You can wash and add pineapple skin while boiling the mixture for an extra bang, just let the mixture boil a bit longer if you choose to add the pineapple skin.

15/09/2023

Khemere (Ginger Drink

INGREDIENTS

• 50 g Ginger powder

• 12 g Cream of tarta

• 12 g Tartaric acid

• 1 kg Brown sugar

• 2½ - 3 L Water

INSTRUCTIONS

• In a large pot add your dry ingredients

• Place pot onto the stovetop and add water

• Turn stove on to a medium to high temperature

• Stir all the ingredients in the pot often while also letting the mixture boil for 10min

• Turn heat down to a medium temperature and let simmer for 15min

• Turn heat off and leave the Khemere to cool

• Transfer the drink into the container of your choice and place in the fridge to chill

• Once chilled, serve and enjoy

RECIPE NOTES

If the drink is too sweet, add water until you get the right balance for you. Add water once the drink has chilled.

You can wash and add pineapple skin while boiling the mixture for an extra bang, just let the mixture boil a bit longer if you choose to add the pineapple skin.

25/08/2023

Bacon and cheese scones

INGREDIENTS

3 cups (375g) cake flour

1 tbsp baking powder

2 tsp granulated white sugar

1 cup Rama Original 70% Fat Spread, cold

1 cup grated cheddar cheese

1 packet (200g) bacon bits, cooked

⅓ cup freshly chopped herb, of choice

1 cup milk

Serving suggestion:

Tomato soup

METHOD

1. Preheat the oven to 180°C on fan-assist and line a baking tray with baking paper.

2. In a large mixing bowl, add the cake flour, baking powder, and sugar and mix until combined.

3. Add ½ cup of the Rama Original 70% Fat Spread and use the back of 2 forks to incorporate the fat spread into the dry ingredients until a crumbly mixture has formed. *Chef’s Tip: Rama is perfect for spreading, baking, and cooking!

4. Add the cheese, cooked bacon, herb of choice, and milk to the bowl and mix until a rough dough has formed. *Chef’s Tip: Avoid overworking the dough to ensure the scones remain soft!

5. Transfer the dough onto a clean counter. Using your hands, bring the dough together, ensuring to not overwork the dough. Shape the dough into a large 20cm disk.

6. Divide the dough into 8 equal triangles and place onto the prepared baking tray, spaced out.

7. In a small bowl, heat a ¼ cup of Rama in the microwave for about 20 seconds until melted.

8. Brush the melted Rama over the scones and bake for 25 minutes until cooked through and golden brown.

9. Once baked, serve warm with a generous spread of Rama and tomato soup, and ENJOY!

24/08/2023

If you love carrot cake, you’re going to LOVE these treats 😍🥕🍰

Makes 12 muffins

INGREDIENTS
1¾ cups cake flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ cup oil
¾ cup light brown sugar
2 eggs
½ cup full cream plain yoghurt
1 cup finely grated carrots
1¾ cups Crunchy Granola With A Hint of Cinnamon
1 tub (230g) cream cheese, softened
¼ cup icing sugar
3 tsp milk

METHOD

1. Preheat the oven to 200°C and grease a 12-hole muffin tray.

2. In a large mixing bowl, sieve together the flour, baking powder and bicarbonate of soda.

3. In another mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time until fully incorporated.

4. Fold the dry ingredients into the wet ingredients until just combined.

5. Carefully fold in the yoghurt, grated carrots and 1 cup of Crunchy Granola With A Hint of Cinnamon.

6. Add a heaped spoonful of the batter into each muffin tin cup.

7. Whisk together the cream cheese and icing sugar using a fork. Spoon a heaped teaspoon of the cream cheese mixture into the centre of the carrot cake batter and top with more batter, filling the cups ¾ full. *Chef’s Tip: Keep the remaining cream cheese mixture to drizzle over the muffins before serving.

8. Sprinkle the remaining granola over each muffin and bake for about 15 minutes.

9. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.

10. Prepare a glaze by stirring about 3 teaspoons of milk into the remaining cream cheese mixture to achieve a runny consistency. Garnish with a drizzle of the cream cheese glaze.

11. Serve for breakfast and ENJOY!

24/08/2023

Golden Girl Salad With Sweet Corn Vinaigrette

Ingredients

SAVE TO MY RECIPES

• 2 tbsp.

fine sea salt

• 4

ears corn, shucked

• 1/2

head green cabbage, finely shredded

• 3

to 4 multicolored carrots, finely chopped

• 1

yellow bell pepper, seeds and ribs removed, finely chopped

• 1

bunch spring onion, white and light green parts finely chopped

• 1

bunch chives, finely sliced

• 1 c.

cherry tomatoes, halved lengthwise, cut into thirds

• 1 c.

Sungold tomatoes, halved lengthwise, cut into thirds

• 2

cloves garlic

• 1/4 c.

extra-virgin olive oil

• Juice of 2 lemons

• 2 tbsp.

distilled white vinegar

• 1 tsp.

garlic powder

• 1 tsp.

kosher salt

• 1/2 tsp.

freshly ground black pepper

• 1/4 tsp.

ground turmeric

• Corn tortilla chips, for serving

See All Nutritional Information

Directions

• Step 1Fill a large pot with cold water and stir in sea salt. Heat over high heat and add corn. Bring to a rapid boil, then remove from heat and cover pot; set aside until ready to use.

• Step 2Meanwhile, in a large bowl, toss cabbage, carrots, bell pepper, scallions, chives, cherry tomatoes, and Sungold tomatoes to combine.

• Step 3Carefully remove corn from pot and cut kernels off cob (I like to use a fork to anchor it and cut it inside a bowl so it doesn’t go flying); reserve 1/2 cup corn for the dressing. Add remaining corn to bowl with vegetables.

• Step 4In a high-powered blender, blend reserved 1/2 cup corn, garlic, oil, lemon juice, vinegar, garlic powder, kosher salt, pepper, and turmeric until smooth.

• Step 5Pour dressing over salad and toss to combine. Serve with chips alongside.

24/08/2023

Blueberry peace and feta salad

Ingredients

SAVE TO MY RECIPES

• 1/2 c.

white balsamic vinegar

• 2 tsp.

finely grated lemon zest

• 1 tsp.

Dijon mustard

• 1/2 tsp.

kosher salt

• 1 c.

extra-virgin olive oil

• 1/2 c.

finely chopped red onions

• 4

medium yellow peaches, halved lengthwise, sliced 1/4" thick

• 4

small mini cucumbers, sliced 1/4" thick

• 2 c.

fresh blueberries

• 2 tbsp.

thinly sliced fresh basil

• 3/4 c.

crumbled feta

Directions

• Step 1In a large bowl, whisk vinegar, lemon zest, mustard, and salt. While whisking, slowly pour in oil until smooth and emulsified. Add shallots and whisk to combine.

• Step 2Add peaches, cucumbers, blueberries, and basil and toss to combine. Top with feta.

24/08/2023

Greek Orzo Salad

Ingredients

SAVE TO MY RECIPES

FOR THE DRESSING

• 2 tbsp.

fresh lemon juice

• 1/2 tsp.

Dijon mustard

• 1/4 c.

extra-virgin olive oil

• 2 tbsp.

freshly chopped dill, plus more for serving

• 1/4 c.

minced red onion

• Kosher salt

• Freshly ground black pepper

FOR THE SALAD

• 8 oz.

orzo pasta

• 3

Persian cucumbers, sliced into thin half-moons

• 2 c.

cherry tomatoes, halved

• 1

(15.5-oz.) can chickpeas, drained and rinsed

• 1/2 c.

pitted kalamata olives, halved

• 1 c.

crumbled feta (about 1/4 lb.)

See All Nutritional Information

Directions

• Step 1In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.

• Step 2Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper.

• Step 3Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.

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742 Luthuli Street Lynnville Emalahleni
Witbank
1039

Telephone

+27794135796

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