Tag Archives: Loraine Pienaar

Summertime in the Bushveld

January 06, 2012 - Cuisine,Sabi Sand

Warmer weather goes hand in hand with lighter styled food at Singita Boulders Lodge this season, such as salads and chilled soups.

Utilizing the wonderful fresh produce from our new herb garden, we have tossed some vegetables together to make a delightful creation:

Easy root vegetable recipe

1 bunch beetroot

1 bunch parsnip

1 punnet baby carrots

1 sweet potato sliced

Basil pesto for dressing

Goat’s cheese (optional)

Rocket leaves

Trim the roots and leaves off the vegetables, keeping the skin on for extra nutritional value.
Dress the vegetables with olive oil, pepper and salt.  Roast the vegetables for 8-10 minutes at 180°C
Deep fry the sweet potato chips until crispy while vegetables are roasting.
Arrange the vegetables on a plate, dress with basil pesto and garnish with sweet potato crisps, leaves and goat’s cheese

Chef’s tip – by Loraine Pienaar:  Roast the different kinds of vegetables separately because cooking times may vary and the beetroot will colour the rest of the vegetables.


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Getting Fraiche with Prawns

July 21, 2011 - Cuisine,Sabi Sand

Relax in warm winter sunshine on the deck overlooking the Sand River with a glass of Sauvignon Blanc.  Chef Loraine Pienaar at Singita Boulders Lodge has created a zingy starter for you to try at home, while reminiscing about your stay at Singita Sabi Sand.

CHERMOULA PRAWNS WITH PAPAYA DRESSING AND POTATO SALAD

12 prawns cleaned and deveined

CHERMOULA

Chermoula is a traditional Moroccan dipping sauce that originally would have been made using a mortar and pestle. It is quite acceptable to use a food processor these days.

1 bunch fresh coriander (cilantro)
4 cloves garlic
1 tsp coarse sea salt
2–3 tsp ground cumin
1 tbsp paprika
1 tsp cayenne pepper
½ roasted red pepper (fresh is best but canned also works)
juice of 1 lime
3 tbsp olive oil

Instructions

- Blend all ingredients in a food processor
- Marinate the prawns in the Chermoula for at least 2 hours

    POTATO SALAD

    2 Large potatoes (+-650g)

    3 Sprigs spring onion sliced finely

    2 ½ tbs Crème fraiche

    - Peel the potatoes and dice into even small blocks
    - Blanch in salted water until al dente and cooled
    - When potatoes have cooled, add crème friache and spring onion, mix well.

      PAPAYA COULIS

      ½ medium sized papaya

      ½ red chilli chopped finely

      1 tbs sugar

      100 ml white wine

      2 cm cinnamon stick

      - Boil all the ingredients together until the papaya turns into pulp
      - Puree in a food processor and strain through a fine sieve

        Putting it all together

        - Pan-fry the prawns in olive oil until pink and season with salt, pepper and lemon juice

        - Arrange the potato salad onto 4 plates and stack the prawns on top

        - Dress with papaya coulis, garnish with fennel (optional)

          Bon Appetit from the kitchen at Singita Boulders Lodge.

          (For more Singita recipes, take a look at the Singita Facebook page where there is something for everyone.)

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          Fresh from the Grill

          February 18, 2011 - Cuisine,Sabi Sand

          Another delicious recipe posted by Singita Chef at Boulders Lodge, Loraine Pienaar

          Singita Boulders Lodge – Swordfish Nicoise salad

          Vinaigrette

          1/2 cup lemon juice

          3/4 cup extra-virgin olive oil

          1 medium shallot, minced

          1 Tbsp minced fresh thyme leaves

          2 Tbsp minced fresh basil leaves

          2 teaspoons minced fresh oregano leaves

          1 teaspoon Dijon mustard

          Salt and freshly ground black pepper

          Salad

          2 grilled or otherwise cooked Swordfish steaks (100g-200g)

          Pickled quail eggs cut in halves (3-4)

          2-3 small new potatoes, each potato cooked and cut in half, and grilled

          Salt and freshly ground black pepper

          A small handful ripe cherry tomatoes cut in halves

          1 small red onion, sliced very thin

          130g green beans, stem ends trimmed and each bean halved crosswise

          1/4 cup NiçoiseCalamata olives

          Instructions

          1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and mustard in medium bowl; season to taste with salt and pepper and set aside

          2 Then in a bowl place, grilled potatoes, green beans, cherry tomatoes, sliced red onion, olives and quail eggs. Season with salt and fresh cracked black pepper and dressing with vinaigrette

          3 Place the mixture in the centre of the plate and place the grilled swordfish on top, garnish with a few rocket leaves

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