Safari Recipes

Here is a little secret about traveling on safari…shh, don’t tell anyone…the food is AMAZING!! Somehow in an isolated camp in the middle of the bush where supplies are flown in once a week, you get the freshest, most flavorful food. I’ve often commented that they should do a Food Network “Chopped Safari” as those chefs can cook and improvise like nobody’s business. Because the food is so good, I am often requesting recipes from the chef. Here are two gems from Jack’s Camp in the Kalahari Desert—a stunning, off the grid tented safari camp.

Lentil, Feta and Mint Salad with Moroccan Kebab

5 ml toasted cumin seeds

2 cups brown lentils, cooked

100g feta cheese, crumbled

5 ml lemon zest

6 spring onions, finely chopped

3 cloves crushed garlic

1 packet mint, chopped

1/2 packet coriander, chopped

1/2 cup olive oil

Juice of 2 lemons

1 finely chopped chili

1/2 cup toasted pine nuts

For the kebobs:

Cubed beef pieces

Coriander seeds

Cumin seeds

Parsley

Salt and Pepper

A little oil

1. Marinate the beef in toasted coriander and cumin seeds crushed, parsley stalks, salt and pepper and olive oil for 4 hours.

2. Mix together all the ingredients for the salad except the pine nuts and marinate for 2 hours.

3. Fry the kebabs and add pine nuts and serve.

Very Best Scones

225g Bread Flour

25g Caster Sugar

3 teaspoon baking powder

50g unsalted butter

1 egg slightly beaten

150 ml milk

Additions up to cook—suggestions—raisins, grated apple

Cube butter and put in freezer to get very cold. Sift dry ingredients. Rub in butter. Mix egg and milk together and pour into flour mixture. Mix gently. Let it rest for 10 minutes. Form into large ball and flatten to 3 cm thick. Cut using a 3/4 inch circle cutter. Bake for 15-20 minutes in a 350 degree oven until bottoms are slightly brown. Serve with favorite jam and clotted cream.