Nikara and MacDonald’s SA Favourites with a Twist

Starter

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.

Main

Shisa Nyama

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

Dessert

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

Method:
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

Haloumi:

Grill haloumi on the braai

Peppadew mayo

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

Method:
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

Main:
Butter chicken wings

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

Method:
Marinate wings in oil and spice and braai

Potato salad:

Ingredients:
4 potatoes
Mayo
Chives
1 boiled egg
Black pepper
Salt
Spring onion

Method:
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

Ribs:

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 

Marinade:
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

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

Method:
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

Ingredients:
250ml cream
15ml castor sugar
1 tsp vanilla essence

Method:
Whisk all ingredients

Coconut custard

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

Method
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

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

Method:
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