Favourite Recipes

Culinary Greatness

  1. 9th Mar 2020

While game viewing remains central to the itineraries of most guests, each of our lodges also offers them unique culinary experiences.

During one of my recent stays at &Beyond Sandibe Okavango Safari Lodge in Botswana, I was treated to a variety of wonderful dishes. This got me chatting to their executive chef, Murray Weakley who was kind enough to share a few of the recipes I enjoyed particularly.

Chilled Carrot, apple and ginger soup

Serves 16

Ingredients:

1.5kg Carrots – roughly chopped
1kg Apples – cored and roughly chopped
1 knob Ginger – peeled and chopped
6 tins Coconut Milk
3g Salt

Method:
  • Place all the ingredients except the salt in a large pot and simmer for roughly 1 hour, until the carrots start to break apart.
  • Place in the blender in batches.
  • Blend, strain and season.
  • Place in the fridge to chill until ready to serve.

Slow-braised pork belly

Parsnip puree, roast parsnip, peaches, charred onion & cashew nuts

For the pork belly

Ingredients:

3kg Pork Belly
2 tins Apricot Jam
1 cup Soy Sauce
1 cup Red Wine Vinegar
1 cup Water

Method:
  • Place the pork belly in a deep roasting dish, and cover with the remaining ingredients.
  • Cover with foil and place in the oven for 2.5 hours.
  • To make the apricot glaze, take the liquid the pork belly was cooked in, and thicken with maizena.

For the parsnip puree

Ingredients:

1 punnet Parsnips
1l Milk
200g Butter

Method:
  • Chop the parsnips, and place in a large pot with the milk.
  • On a low heat, let the parsnips cook in the milk for about 1 hour. They should be very very soft.
  • Strain the milk.
  • Place the parsnips and the butter into the blender and blend until smooth.
  • Season with salt

For the Cashew Nuts

Ingredients:

2 cups               Cashews

Method:
  • Toast the cashews in the oven for about 10 minutes
  • Roughly chop and season with salt

Other

Ingredients:

2 tins Peaches
2 punnets Parsnips – halved and blanched
1kg Baby Onion – halved, blanched and roasted

Champagne Sorbet

Ingredients:

1litre Water
2kg White Sugar
1l Sparkling Wine
20ml Lemon Juice
1 Egg White

Method:
  • Bring the water and Sparkling Wine to the boil and stir in the sugar to dissolve.
  • Remove from the heat and add the lemon juice.
  • Allow cooling completely.
  • Whisk the egg white until stiff and beat into the chilled mixture.
  • Place into the ice-cream churner, and churn until set.

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Anika Oosthuizen

&Beyond Travel Specialist

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