These recipes take familiar favourites and give them a new dimension. The comforting taste of pap is elevated in a butternut and spinach bake, while a classic roast chicken is infused with the subtle sweetness of rooibos and honey. To finish, a traditional rice pudding is transformed with the indulgent flavour of Amarula and coconut. Each dish offers a creative twist on beloved staples, making them perfect for those who enjoy tradition with a touch of innovation.
ROOIBOS AND HONEY ROAST CHICKEN
SERVES: 4
INGREDIENTS
- 1 whole chicken (about 1.5 kg)
- 500ml strong rooibos tea
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 cloves garlic, crushed
- 1 tbsp grated ginger
- Salt and pepper
METHOD
Mix the rooibos tea, honey, soy sauce, garlic and ginger. Place chicken in a roasting dish, pour marinade over and refrigerate for an hour. During this time, preheat the oven to 180°C. Following the marinating time, roast the chicken for 90 minutes, basting every 30 minutes with the rooibos glaze. Serve with roasted sweet potatoes and seasonal greens.
BUTTERNUT AND SPINACH PAP BAKE
SERVES: 4
INGREDIENTS
- 500ml stiff, cooked maize meal pap
- 500ml cooked butternut cubes
- 250ml spinach, chopped
- 250ml grated cheddar cheese
- 125ml cream
- Salt and pepper
METHOD
Preheat the oven to 180°C. Spread the pap in a greased baking dish. Layer the butternut and spinach over the pap. Mix the cream with half the cheese, season and pour over the layers. Top with remaining cheese and bake for 25 minutes until golden. Serve as a hearty side or vegetarian main.
AMARULA AND COCONUT RICE PUDDING
SERVES: 4
INGREDIENTS
- 250ml short-grain rice
- 500ml milk
- 125ml coconut milk
- 60ml sugar
- 60ml Amarula liqueur
- Toasted coconut flakes for garnish
METHOD
Simmer the rice in milk and coconut milk until tender and creamy. Stir in the sugar and Amarula, cook for two minutes. Spoon into bowls, top with toasted coconut flakes. Serve warm or chilled.