Nikara and MacDonald’s SA Favourites with a Twist


Deep fried calamari and haloumi salad

Calamari fried in a crispy batter with grilled haloumi all on a bed of fresh rocket, avocado and pomegranate with a peppadew mayo.


Shisa Nyama

A mixed grill with braaied boerewors, butter chicken wings and sticky lamb ribs with a bean salad and creamy potato salad.


Summer trifle

Homemade madeira cake with coconut custard, pineapple and champagne jelly, grilled peaches and chattily cream.

Starter :

Deep fried calamari

Beer batter ingredients:
2 cups flour
1 cup beer
1 tbs olive oil
1 tsp onion powder
1 tsp garlic powder

Cut calamari into tubes
Soak the calamari in lemon juice for 30min
Combine all beer batter ingredients until smooth
Coat calamari in flour and then the beer batter
Deep fry calamari


Grill haloumi on the braai

Peppadew mayo

2 egg yolks
1 tsp Dijon mustard
500ml oil
2 white wine vinegar
Half a lemon
8 pickled red cherry peppers
Handful of coriander

Slowly whisk the egg yolks, Dijon and half the oil.
Add in the white wine vinegar
Slowly add in the rest of the oil
Add in the lemon and mix
Add salt, chopped red cherry peppers and coriander
Blitz the mixture until smooth

Butter chicken wings

8 chicken wings
2 tbs olive oil
Tub of butter chicken spice

Marinate wings in oil and spice and braai

Potato salad:

4 potatoes
1 boiled egg
Black pepper
Spring onion

Boil potatoes until soft
Take off the potato skin and cube
Mix the potato with mayo, chives and salt
Garnish with grated egg, spring onion and black pepper


Cut/portion 2 ribs 
Put on a deep baking treat with water and a pinch of salt and cover with foil
Pre cook for  20 minutes 

1 cup Honey 
1 Canned tomatoes 
1 cup Tomato sauce 
Quarter cup/Worcestershire sauce
Hand full/Thyme
2 table spoons tomato paste 

Blend then cook canned tomatoes with tomato purée.
Add the rest of the ingredients when tomatoes are cool.

Bean salad:

Hand full/Mint
Hand full/Italian parsley
1 can chick peas
1 can red Kidney
1 punnet beans sprouts
Pinch salt
50 ml olive oil
2 Lemons for  juice & zest of 2 lemons 
Pick parsley & mint 

Portion lemon for the squeeze.
Make zest.
Add all ingredients together, salt to taste.

Summer trifle dessert

Madeira cake

175g butter
175g castor sugar
3 eggs
250g self-rising flour
3 tbsp milk
Drop of lemon juice

Cream butter and castor until pale and fluffy
Slowly add in eggs one at a time
Fold in the flour
Mix in the milk and lemon juice

Chantilly cream

250ml cream
15ml castor sugar
1 tsp vanilla essence

Whisk all ingredients

Coconut custard

400g coconut milk
375ml milk
1 tbsp vanilla essence
9 egg yolks
160g castor sugar
Half a cup flour

Heat coconut milk and milk in saucepan
Stir in vanilla essence
Whisk yolks and sugar in separate bowl
Add flour and mix well
Put the saucepan back on the stove and add in the eggs and sugar and simmer until thick

Pineapple and champagne jelly

80g Pineapple jelly
250ml boiling water
400ml Rosé champagne

Add boiling water to jelly and mix until dissolved
Allow mixture to cool
Add in champagne and mix
Put in fridge/glass chiller to set