We’re back in the kitchen with Kershnie for Episode 9!This week she put together a proudly South African 3-course menu with a golden twist – featuring YouFirst Honey in every dish. From a sticky starter to a sweet-as ending, this menu is all about simple ingredients, bold flavours, and that lekker local touch. Let’s cook!
4 – 6 lamb loin chops
Clover Olive Pride Olive Oil
Food Lover’s lemon juice
fresh thyme sprigs
salt & black pepper
½ tsp garlic powder
½ tsp masala
½ tsp 7 thai spice food lovers
2 tsp of Food Lover’s crushed garlic
50g Clover butter
handful of baby carrots
handful of snap peas
2 tbs of YouFirst honey
2 tbs Clover creamy mayo
2 tbs Clover sour cream
2 tbs mustard
1 tsp dijon mustard
1 squeezed fresh lemon
125 g Clover butter
1 cup semolina
2 cups Clover fresh milk
½ tin Clover condensed milk
3 tsp cardamom
3 cardamom pods
1 x cinnamon stick
¼ tsp egg yellow
200 ml Clover fresh cream
2 tbs icing sugar
2 tbs of YouFirst honey
½ tsp cardamom
¼ cup water
½ tsp saffron
Food Lover’s Pistachios
Marinate prawns with thai spice, masala and lime juice.
Spice flour with salt, pepper and mixed herbs, coat prawns in both corn and normal flour.
Dip in beaten egg and dip in panko & normal bread crumbs.
Deep fry in clover olive pride & drain on paper towel
Peel and season cucumber and roll
Cut cherry tomatoes and season
Make dressing , blend greek yogurt, honey, lime juice, coriander & a drizzle of virgin olive oil.
Plate & garnish according
Marinate lamb chops with olive oil, garlic powder, 7 thai spice, salt & pepper, masala & 1 tbs honey. Cover and keep aside.
Boil potatoes in salt water. Once boiled add in crushed garlic, with butter & mixed herbs. Allow to fry until brown and crispy.
Add carrots into a roasting pan & toss with oil, salt, black pepper & 1 tsp honey.
Toss snap peas in a pan with a drizzle of olive oil , salt & pepper.
Blend honey & mustard sauce: add mayo, sour cream, mustard, honey and 2 tbs of lemon juice
Foil the edge of the loin bone and fry lamb chops with 2 tbs of clover olive pride oil. Fry until its medium (145° f)
Plate all components & serve.
Melt Clover butter, cinnamon sticks, cardamom pods, mix in semolina & roast until brown.
Mix Clover milk, Clover condensed milk, cardamom powder, egg yellow. Add it to semolina.
Mix on low heat , mix continuously and add small pieces of Clover butter if needed.
Whip fresh Clover cream, honey, icing sugar and cardamon.
Boil water, add honey & saffron and mix until a syrup forms.
Roast pistachios.
Plate soji , drizzle syrup and add pistachios.
Serve with fresh Clover cream.
