Some of our chef's secrets

Pork

Pork "Simunye"

Swaziland is a large producer of pork even though the Swazis are not great eaters of pork themselves.

Grill the slices of bacon until crisp, place in a cool area and cut into strips. Cut the potato into a small dice and cook until they just give to a little pressure, potatoes are probably one of the hardest vegetables to boil as there is such a fine line between raw and over cooked, so be careful !.Toss the potato, bacon and vinegarette together and add the chopped fresh basil just before serving

Another way of serving this dish is to replace the bacon with deep fried crispy strips of beef fillet and flavouring the dish with fresh coriander and chopped fresh chillies.

Two potatoes, bacon slices, fresh basil, french vinegarette or beef fillet, fresh red chillies, coriander, vegetable oil.

Simambuco

Marinate the pork fillet in white wine vinegar & sage for about one hour, then roast.

Put the potatoes on to boil being careful not to over cook, in fact potatoes are one of the hardest vegetables to cook as there is such a fine line between raw & cooked. The sweet potatoes must be slice very thinly for frying, if the potatoes are not sliced thinly they will not crisp up enough and the texture difference will be lost.

Pork fillet, white wine vinegar, sage, sweet potato, potatoes, cream sauce, oil for frying, butter, cream, nutmeg.

When mashing the potatoes add the cream, butter, nutmeg & seasoning, pipe onto the plate insert the sweet potato chips into the mash, slice the roasted fillet place around the mash. The cream sauce is from the basic recipe and can be flavoured with any type of fresh herb desired.

Kassler Cutlet

There are a lot of Germans in this neck of the woods, so I decide to add a classic dish of cured pork cutlets, whilst adding a touch of Swazi pineapples.

Boil your potatoes and drain, add the butter, chopped coriander, nutmeg & cream and mash.

Place the green peppercorns, diced pineapple & white wine in a skillet pan and reduce by fifty percent, add the cream, simmer and thicken with a touch of arrow root.

Grill the Kassler , remember not to over cook as this will cause the meat to loose it’s flavoursome juices, to serve place on the potato surround with the sauce and top with deep fried onion slices.

Kassler cutlet, cream, white wine, green peppercorns, pineapple, potatoes, deep fried onion slices, coriander chopped in lemon juice, nutmeg, seasoning.