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Chipotle Flatbread
4 cups flour
1/2 teaspoon salt
1 1/4 cups coconut milk
Vegetable oil, for shallow frying
1 cup goat cheese
1 cup chopped chipotle peppers
Place the flour and salt in a large bowl and gradually stir in the coconut milk to make a soft dough. Gather together with your hand. Turn the dough out onto a floured work surface and knead with your hands to form a firm but pliable dough, adding more flour if the dough is on the sticky side. Break the dough into nine equal-size balls, and roll our each ball on a lightly floured surface to an 8 1/2 inch round. Brush the rounds with oil, roll up and twist into a ring, tucking the ends into the middle. Place a floured board and set aside for 15 mintes. Roll out each of the dough rings to a 2 inch round. Spread lightly with goat cheese. Sprinkle generously with chipotle peppers. Fold over and roll out again. Brush a heavy frying pan with oil and cook the chappatis for 3-4 minutes on each side until golden brown. Serve hot as an accompaniment.
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ZEBRA COFFEE DOME
1 pound Milk Chocolate
2 ounces Espresso Coffee
5 Egg Yolks
2 ½ ounces Sugar
6 sheets Gelatin
4 ounces Kahlua Liqueur
4 cups Heavy Cream
6 ounces White Chocolate Ganache
2 ounces Dark Chocolate Ganache
Melt milk chocolate, Whip heavy cream to soft peaks. Mix yolks with sugar. Soften gelatin leaves in cold water.
Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin. Fold 1/3 of whipped cream into the chocolate. Add the yolks, then the gelatin mixture. Fold in the rest of the cream. Pour mousse in flexipan domes almost to the top. Place sponge circle on top. Leave in the freezer to set. Once hard, unmold and place in glazing racks. Make white chocolate ganache and chocolate ganache. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome. Refrigerate to allow the glaze to set. Decorate the bottom edge with coffee crunch.
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PINEAPPLE CASHEW TART
Ingredients:
1 ea Pineapple
½ lb Butter
½ lb Sugar
3 ea Eggs
1 oz Cornstarch
½ lb Cashew, ground
½ lb Pastry Cream
½ oz Lemon Zest
1 T. Powder Sugar
1 lb Sugar Dough
Peel, dice, and sauté pineapple with 2 ounces of sugar and 2 ounces of butter for about 5 minutes. Set aside to cool. Lay out the sugar dough over a lined cookie sheet about ½ inch thick. Prepare the cashew filling by creaming the butter with sugar and lemon juice in a mixing bowl with a paddle.
Add the eggs.
Combine the cornstarch and ground cashew, and then add to above.
Add the pastry cream.
Fold in the cooled, sautéed pineapples.
Spread the filling evenly over the sugar dough.
Bake the tart in a 340o oven until golden brown.
Brush the tart with warm apricot glaze.
Dust the tart with powder sugar.
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SUGAR DOUGH
Yield: about 1 1/2 pounds or two 9-inch tart shells
Ingredients:
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.
Please note: Always make the pastry dough hours before using it, preferably the day before. You will find the dough much easier to work with. Quantities can be increased as desired, and then divided into portions for freezing. Just remember to wrap carefully and seal well before freezing.
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COCOMISU (COCONUT TIRAMISU)
Ingredients:
Syrup
8 oz Sugar
16 oz Water
10 oz Coconut Puree
8 oz Kahlua Liquor
30 pieces Ladyfingers
3 lb Mascarpone Cheese
1 lb Powder Sugar
8 Egg Yolks
7 sheets Gelatin
10 oz Coconut Puree
1Ú2 can Coco Lopez
1 qt Heavy Cream
1 cup Toasted Coconut
Method:
1. Make syrup by boiling water and sugar in a saucepot. Once it boils, remove from flame and transfer into another container. Mix with coconut puree and Kahlua.
2. Soak each ladyfinger while syrup is still warm and set aside on a sheet pan.
3. Soak gelatin leaves in cold water until soft. Remove excess water, then place gelatin in coconut puree in a small bowl. Place over a hot bath to dissolve the gelatin. Set aside.
4. In the mixer, whip mascarpone cheese with powder sugar. Add yolks, Coco Lopez and heavy cream. Whip until thick.
5. Temper some of this mixture in the gelatin and put it back with the rest of the filling.
6. Continue to whip until mixture has doubled. Be careful not to over whip and curdle the cheese.
7. Place soaked ladyfingers on the bottom of desired deep dish, about 4 inches deep. Ladle about an inch and a half of the filling.
8. Place another layer of ladyfingers, then ladle another layer of filling.
9. Smooth the top with a spatula, and then sprinkle the top with toasted coconut.
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Apple Vinaigrette
1 1/4 cups olive oil
1/2 cup lemon juice -- fresh squeezed
1 1/2 lemon zest
1/3 cup cider vinegar
2 apples -- pureed
1 tablespoon Dijon mustard
Kosher Salt -- to taste
Fresh Ground Black Pepper -- to taste
Peel and shred about two apples through the mandoline and put in a stainless steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the lemon juice, and slowly add in the olive oil. Stir in the fresh grated lemon zests and mix well. Adjust the seasonings with Kosher salt and fresh ground black pepper.
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Papaya, Avocado, Grapefruit Salad
Boma -
Yield: 4 servings.
1 papaya
1 avocado
1 grapefruit
10 mint leaves, cut into strips
Dressing:
1/2 cups plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey
1. Peel the papaya, slice in half lengthwise and remove the seeds. Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel. Dice both the papaya and the avocado into 1-inch cubes. Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.) Toss the fruit and mint together and set aside.
2. In a small bowl, mix the ingredients for the dressing together; mix enough dressing to evenly coat the fruit.
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African House Salad
Yield: 8 servings.
8 cups chopped romaine lettuce
1/4 cup julienned carrots
1/4 cup red bell pepper strips
1/8 cup julienned fennel
1/4 cup julienned sweet potato
1/4 cup thinly sliced red onion
1 cup cooked lentils
Grilled chicken strips to taste (optional)
Ginger-soy dressing:
1 teaspoon ground ginger
1 tablespoon granulated garlic
1 teaspoon ground coriander
1 cup granulated sugar
1 cup soy sauce
1/2 cup rice wine vinegar
1/2 cup safflower oil
1. In a medium-size bowl, combine lettuce, carrots, bell peppers, fennel, sweet potatoes, red onions and lentils.
2. In another bowl, combine, ground ginger, garlic, coriander, sugar, soy sauce and rice wine vinegar. Whisk until well blended. While constantly whisking, add oil in a slow, steady stream.
3. Ladle some of the dressing over the vegetables and lentils. Add chicken, if desired. Toss ingredients with tongs and divide among serving plates. Add additional dressing to taste
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COCONUT CURRIED CHICKEN
Boma's
Ingredients:
1 each Chicken, Whole cut in eight
8 ounces Onions, diced chunky
8 ounces Red Bell Peppers, diced chunky
2 each Jalapeno, sliced
8 ounces Potatoes, diced chunky
8 ounce Diced Tomatoes, drained
8 ounces Coconut Milk
3 tablespoons Curry Powder, toasted
1 quart Chicken Stock
5 ounces Honey
½ cup Cilantro, chopped
4 ounces Oil
½ cup Cilantro, chopped
To taste Cayenne Pepper (adjust/add slowly)
To taste Salt and Pepper
Roux (3 ounces butter and 3 ounces flour)
Method:
Sprinkle chicken with salt, pepper, and 1 tablespoon curry powder. Sear chicken in the skillet until golden brown and ¾ done. Set aside. Melt butter and stir in flour to make a roux and set aside. Heat chicken stock, curry powder, coconut milk and roux. Let simmer until thicken. Add the vegetables (except the cilantro) and seared chicken. Cook until chicken is done. Add honey and cayenne pepper. Adjust seasoning.
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MULLIGATAWNY
Boma's
Ingredients:
6 ounces Chicken Stock, add chicken base
2 ounces Heavy Cream
1 ounce Milk
5 ounces Celery, diced
5 ounces Onion, diced
8 ounces Red Bell Pepper, diced
8 ounces Green Bell Pepper, diced
5 ounces Carrots, diced
12 ounces Apples, frozen and cut in half
1 tablespoon Curry Powder, toasted
1 ounce Honey
¼ ounce Chopped Parsley
1/16 pint Hot Sauce
1 1/16 pounds Chicken Breast, diced chunky
Roux (1/8 pound butter and 1/4 pound flour)
Method:
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve Yield: 8 servings
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Banana Bread Pudding
12 croissants (or any bread with high butter content, such as brioche or
challah)
1 quart milk
1 quart heavy cream
13 eggs
1 pound, 3 ounces granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
8 whole bananas, sliced
6 ounces butter, melted
1. Heat oven to 320 F. Cut bread into cubes. Place them in a 10-inch round, 2-inch deep baking pan. Slice bananas. Mix with the bread.
2. Prepare custard by mixing the eggs, sugar, vanilla, cinnamon, milk and heavy cream. Pour custard over bread, making sure bread is soaked. Brush top with melted butter. Place baking dish on a large jellyroll pan. Fill jellyroll pan with water to create a gentle water bath while the pudding bakes.
3. Bake for 1 hour, 15 minutes. Top will be golden, and skewer inserted into the pudding should come out clean.
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Paw Print Brownies
Brownies:
9 ounces bittersweet chocolate
1 pound butter
6 whole eggs
4 cups sugar
1 tablespoon vanilla extract
1 3/4 cup cake flour
Frosting:
1 cup heavy cream
6 ounces white chocolate
8 ounces semisweet chocolate
1/3 cup cocoa powder
1 stencil rubber mat with a paw-print design cutout
1. Melt chocolate and butter in a bowl set over a pot of hot water on the stove.
2. In a mixing bowl fitted with a whip, place the eggs, vanilla extract and sugar, and mix at medium speed. Continue whipping for about 3 minutes until light in color. Change the machine attachment to a paddle. Once the chocolate and butter have melted, add them to the whipped eggs.
3. Add the flour until well combined but do not overmix.
4. Pour the batter on a 12-by-16-inch baking sheet lined with parchment paper.
5. Bake in 350 F oven for 30-35 minutes. (This can be done 1 day ahead and kept in the refrigerator.)
6. To make the frosting, chop the white and semisweet chocolate into 1/2-inch pieces and place them in a bowl. Heat the heavy cream in a small pot. Once it is very hot, pour into the chocolate pieces to melt them. Stir constantly until all pieces are dissolved and cool to room temperature.
7. Ladle the frosting on the surface of the brownies and smooth evenly with an icing spatula. Place the brownies into the refrigerator to set the frosting.
8. Once the frosting is set, cut brownies into 3-inch-by-3-inch squares and separate them. Place the paw-print stencil on each brownie. Place the cocoa powder into a sifter and dust the center of each brownie with the cocoa to create the paw-print design.
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DURBAN SPICED ROAST CHICKEN SALAD
Boma’s
Note from the chef: This recipe looks really long, but don't be intimidated. Just mix the spices & keep the extra for the "next time." Then marinate the chicken the night before - or freeze it ahead with the spices in the bag...it will marinate while it defrosts! We usually grill the meat the day before while doing hot dogs or something.
5 oz Mixed Greens
1c Durban Roasted Chicken
Tortilla Chips as garnish
2½ c Chili Cilantro Dressing
1 tsp Ground Cinnamon, toasted*
1 tsp Ground Cumin, toasted*
1 tsp Ground Coriander, toasted*
1 tsp Ground Cloves, toasted*
2 Tortillas cut in strips & fried for garnish
DURBAN BASTE
for CHICKEN MARINADE
1 chicken or 2 lb boneless chicken
2½ Tbl Olive Oil
½ Onion, ground fine
2½ Tbl Garlic, ground fine
2½ Tbl Ginger, ground fine
3 tsp Lemon Juice
½ c Yogurt, plain
1/3 c Durban Spice Mix**
Blend all ingredients. Rub prepared chicken well and marinate for 24 hours. Rotisserie or oven roast cook for 2½ - 3 hours. (**See spice mix below.)
DURBAN SPICE
2 Tbl Paprika
2 Tbl Annatto Seeds
2 Tbl Salt
3 Tbl Coriander
1 Tbl Turmeric
1 Tbl Cumin
1 tsp Cloves
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Black Pepper
Grind (or buy ground) fine all spices. Mix and store in tight covered container. Yield: about ¾ cup
CHILI CILANTRO VINAIGRETTE
Yield: 8 servings
1 ½ Jalapeno
½ c Honey
½ c Rice Vinegar
½ c Safflower Oil
¼ c Lime Juice, fresh squeezed
1 c Cilantro, chopped
Dash Pepper
Blend all the ingredients until smooth except the cilantro. Make sure there are no large pieces of jalapeno. Add the chopped cilantro, check the flavors, and adjust seasonings, if needed.
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AFRICAN STEW
The Mara,
Yield - 16 servings
Ingredients:
4 cups Water
3 each Chicken Bouillon Cubes
1/3 cup Curry Paste (or can be dry)
2 T. Ground Coriander, toasted
2 T. Granulated Garlic
4 cups Coconut Milk
¼ cup Sugar
3 cups Soy Sauce
2 pounds Beef/Pork/Chicken, large diced
2 cups Mixed Red and Green Peppers, diced
2 cups Onions, diced
½ cup Whole Kernel Corn, frozen
1 each Bay Leaf
¼ t. Cayenne Pepper
2 T. Cornstarch (make slurry)
Instructions:
1. In kettle, heat water, chicken bouillon cubes, curry paste, ground coriander, and granulated garlic. Let boil and add in sugar and coconut milk.
2. Add in the soy sauce and the diced meat. Let simmer for 20 minutes.
3. Add vegetables, spices, and cook until tender.
4. Bring to a boil and add cornstarch slurry slowly to the mixture and whisk until thickened.
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Chicken Pepperpot Soup
Bomas
Serves: 8
Ingredients:
1 gallon Chicken stock or broth
2 cups Soy sauce
2 tbls Garlic, chopped
2 tbls Sugar
2 tsp Hot Sauce
2 tsp Sesame Oil
1 each Red Bell Pepper, diced
1 each Green Bell Pepper, diced
1/2 each Poblano Chili Pepper, diced
1 each Onion, diced
1 cup Spinach or Collard Greens, rough chopped
4 each Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method:
Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Mix all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
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Pretoria Punch
Bomas
1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.
