Lockdown Recipes| A Few Appetite Teasers With These Celebrity Dishes

Quarantine and appetite seem to be best of buddies lately. With everyone playing their part in keeping a social distance, it is no secret that we’ve all made friends with food and cooking.

For those of us whose hearts and minds are often ruled by our stomachs, a truly fantastic meal can turn even the dullest lockdown days into delightful ones.

Behind the surge in food-related entertainment are a smattering of celebrity chefs that bring personality, culinary know-how and a dash of intrigue to the dinner table. Let’s check out some of our local and international celebrity chefs and steal a few recipes to spice up our lockdown recipes.

SBAHLE MPISANE’S ROASTED LEG OF LAMB

LORNA MASEKO’S VEGETABLE AND CHIC PEA CASSEROLE

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Yesterday I had fun in the live cook with my buddy @dennistheprescott across continents – Used what was in my kitchen and made something easy AND used the entire tin of chickpeas| I made a vegetable and chick pea casserole with an Atchar mayonnaise using the brine from the chickpeas. I finished it off with moringa steamed bread “le dombolo” | #TogetherAtHome | @chefsmanifesto | @glblctzn | Ingredients: – 1 Cup Flour – 1tbs Maringa – 1tbs Sugar – 1tsp Salt – 2tbs Greek Yoghurt – 1tbs Yeast – 1/2 Cup warm water – 6 Shallots – Cut into wedges – 150g Rosa tomatoes – 1 Green pepper – – 1 Yellow pepper – 400g Tinned Chickpeas – strain they brine and place in a bowl – 1 Cup Olives – Chickpea Brine – 1tbs Dijon mustard – 1tbs Rice wine vinegar – 1 Cup Olive oil – 1tbs Atchar chilli sauce or any chili sauce – Salt and pepper Method Preheat oven at 180 degrees Pour yeast into warm water and mix. Then to make the “le dombolo”(steamed bread) add flour, moringa, sugar, salt, yoghurt and then gently add yeast mixture to the flour and combine. Knead the dough for about 15mins then place in a greased bowl and cover with cling wrap and leave to rest for 15-20mins. In the mean time, boil water in a large pot. The dough should double in size then knead one more time and place the dough in a bowl and in the pot with hot water. Cover with a lid and let’s it do it’s thing – rise and become fluffy! To make the mayonnaise pour the chickpea brine in a blender, then add Dijon mustard, rice wine vinegar and blend. Gently add the olive oil as the mixture becomes an emulsion and gets thicker. Once thick season with salt to taste. Then take 3tbs spoons of the mayonnaise and combine with the Atchar chilli sauce. The remaining mayonnaise can be placed in the fridge and used for sandwiches or a dip! Place the vegetables including chickpeas on a baking tray or casserole dish, drizzle the Atchar mayonnaise on the vegetables, make sure it’s well combined. Then drizzle some olive oil and season with salt & pepper and place in the oven for 20 -30mins. Remove tray from the oven and your “le dombolo” should also be ready. Plate up and enjoy! #CelebrateWithLornaMaseko |

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J’SOMETHING’S PAP WORS AND GRAVY

Chrissy Teigen

Teigen’s Instagram feed is practically a masterclass in cooking and here she’s tempting us with some expertly-seasoned ribs. (She’s even coming out with her own cookbook. No one who follows her is surprised.)

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OPRAH’S SWEET POTATOES WITH FRESHLY PICKED ROSEMARY, ANYONE?

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TERRY PHETO’S BACON EGGSHELLS

T.Nkabinde