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RECIPE: Miss SA runners-up share their most treasured recipes

They have beauty, brains and culinary wisdom to impart

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Boy oh boy, do the Miss SA alumni have a treat for our hungry readers.

Not only do this year’s contenders have the brains to match their beauty, they also have culinary tips and tricks to share.

Our First Princess, Dr Thato Mosehle, makes the timeless South African favourite pap, chakalaka and lamb chops. Second Princess Natasha Joubert shares her recipe for a lemony roast chicken.

If you’re looking for the weekend’s meal inspiration, these South African beauties and culinary maestros have definitely got you covered.

READ: Miss SA talks food memories and farmer appreciation

Thato Mosehle’s lamb chops, pap and chakalaka (serves 4)

Chakalaka

INGREDIENTS

  • Cooking oil
  • 2 carrots (grated)
  • 1 onion (chopped)
  • 1 can (215g) hot and spicy chakalaka -+6
  • 2 tbsp Worcester sauce
  • 1 tbsp sweet chilli sauce
  • 1 tsp grill & BBQ spice
  • 1½ tsp sugar

METHOD

  1. Add oil to a pan over medium-high heat.
  2. Add the onions and fry until golden.
  3. Add the grated carrots and cook until slightly brown. Sprinkle grill & BBQ spice over while frying.
  4. Add the chakalaka and the Worcester sauce and then lower the heat and add the sweet chilli sauce.
  5. Finally, stir in the sugar and simmer for 3 mins stirring occasionally so it does not burn.

Lamb Chops

INGREDIENTS

  • Cooking oil
  • 4 lamb chops
  • 2 tsp Worcester sauce
  • Steakhouse sauce
  • Grill & BBQ spice
  • Steak and chops spice

METHOD

  1. In a large bowl, combine Worcester sauce and the grill & BBQ spice and spread over the chops, letting them marinade for at least 30 minutes.
  2. Add oil to a pan on a medium heat and fry the chops – about 5 minutes on each side.
  3. Sprinkle steak and chops spice while cooking.
  4. Once almost done, add steakhouse sauce (to cover all pieces) and then turn stove down to low heat and allow to simmer for 5 minutes.

Pap

INGREDIENTS

3 cups of water

2 cups maize meal

2 tbsp salted margarine

Salt to taste 

METHOD

  1. Bring a pot of water to the boil, add margarine and salt, then stir in maize meal until it’s the texture of a very thick porridge.
  2. Turn heat right down and stir it about every 8 to 10 minutes over a 30 to 40 minute period.

READ: Miss SA talks food memories and farmer appreciation

Natasha Joubert’s Roast Chicken

INGREDIENTS

  • 1 whole chicken
  • 4 tbsp butter, softened
  • 1 lemon
  • 2 sprigs fresh rosemary, finely chopped (or 2 tsp dried rosemary)
  • salt and freshly ground black pepper
  • 3 to 4 large carrots, chopped
  • 1 onion, chopped
  • 10 to 12 baby potatoes

Method:

  1. If your chicken is frozen, be sure to thaw it 1 to 2 days in advance.
  2. When ready to prepare, preheat oven to 200°C and adjust your oven rack so the chicken will sit in the centre of the oven.
  3. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
  4. In a bowl, combine softened butter, zest of the lemon and chopped rosemary.
  5. Season the outside of the chicken and inside the cavity with salt and pepper.
  6. Cut the lemon in half and place both halves inside the cavity of the bird.
  7. Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath.
  8. Microwave the remaining herb butter mixture for 10 seconds (it doesn’t need to be melted, just softened).
  9. Smear the remaining herb butter all over the outside of the chicken, legs and wings.
  10. Add the onion, carrots, and potatoes to the bottom of a baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top and tie the legs together with kitchen twine if you want (not required).
  11. Roast the chicken, uncovered, at 200°C for 10 to 15 minutes. Then reduce the temperature to 180°C and roast for 50 minutes. Skin should be golden brown, and the juices should run clear.
  12. Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
  13. Remove chicken from the oven and cover with tinfoil. Allow it to rest for 10 minutes before carving. Serve with the cooked vegetables at the bottom of the pan.

To make a delicious gravy:

  1. Add a little flour to the leftover fat and juices in the roasting pan and whisk until it forms a smooth paste.
  2. Add some water or chicken stock – a little at a time – and whisk for about 5 minutes until the gravy is of a consistency to your liking.
  3. If too runny, add a little more flour and if too thick add more liquid. You can also add a little salt and pepper to enhance the flavour. Enjoy!

READ: Miss SA talks food memories and farmer appreciation






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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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