Chef’s Approved (and Tried) Recipes To Cook This New Year’s Eve

Durban based chef and founder of In The Kitchen With Nono, Nontokozo Mbuyisa shares with us delectable recipes to take you and your family into 2019.

The perfect touch to any celebration is food, and what better way to wrap up 2018 and welcome the New year than with mouth-watering and easy recipes to impress your family and friends with. Nontokozo shares with us some of her recipes that you can try in your kitchen:

Grilled Pork Sirloin Steak on a bed of honey glazed rainbow carrots

Ingredients:

300g pork sirloin steak
2 tsp pepper steak seasoning
1/4 cup Worcestershire sauce
2 tbsp olive oil (for frying)
1 tbsp olive oil (for marinating)

Method:
Combine all the ingredients and marinate for at least 2 hours. Add oil for frying into a pan and fry your steaks 2 minutes each side and finish them off on the grill.
NB: You can dunk your steaks in marple balsamic sauce.

Easy-peasy Butternut Salad

Ingredients

1/2 butternut squash, cubed
1/4 tsp salt
2 tbsp butter
1 tsp onion powder
chopped parsley, to garnish

Method
Place the butternut in a pot full of cold water with salt.
Bring to the boil and cook for 20-30minutes. Drain and place back in the pot. Add onion powder and butter.
With a wooden spoon, carefully fold everything in and transfer to the serving dish. Garnish and serve.

Pork Neck

400g pork neck
2 tsp bbq spice
1/4 cup Worcestershire sauce
2 tbsp olive oil (for frying)
1 tbsp olive oil (for marinating)

Method
Combine all the ingredients and marinate for at least 2 hours. Add oil for frying into a pan and fry your steaks 2 minutes each side and finish them off on the grill. Enjoy with your favourite side dish.

Spicy Chicken Livers

Ingredients
1kg chicken livers
1 onion
2 tbsp paprika
¼ cup oil
2 tbsp tomato paste
¼ cup fresh cream
½ cup peri peri sauce
salt & pepper, to taste
Method: 
Fry onion in oil & add paprika; fry until soft. Add livers, season them and pan fry until browned but a little pink in the centre. Add cream, tomato paste & peri-peri sauce and simmer for 10 minutes or until reduced. Serve with crostini.

Creamy Fillets:

Ingredients
1 kg chicken breasts
1 onion, diced
2 tbsp cooking oil
1 tbsp amapelepele paprika
salt & pepper, to taste
1 & 1/2 cup fresh cream
2 tbsp chopped parsley

Method

Cook onions in oil; cook until golden.
Stir in paprika. Add chicken, cover, cook for 10 minutes and add fresh cream and parsley. Salt and pepper, to taste. Simmer over medium-low heat until cooked through.

Extra Crispy Fried Chicken

Ingredients
•10 Chicken Drumsticks/Pieces

Mixture 1
• 3 cups flour
• 2 tsp Cajun spice
• 2 cups water

Mixture 2
• 2 cups flour
• 1 tsp salt

Combine all mixture 1 ingredients and dip your chicken, then combine mixture 2 ingredients and transfer your chicken to coat it in mixture 2. Your chicken should be sticky & lumpy at this point. Deep fry in hot oil until cooked through. Enjoy!

Tomato Wings

Ingredients
1 kg Chicken wings
150 ml water
4 tbsp tomato puree
1 tbsp apple cider vinegar
Juice of 1 lemon
4 tbsp soy sauce
1 tbsp honey
1 tbsp paprika
1 tsp salt & pepper
1 tbsp olive oil
2 tbsp unsalted butter

Method
Mix all of the above ingredients except for the olive oil and simmer for +- 5 minutes until reduced. Let it cool down & add 2 tbsp olive oil. Preheat your oven to 180 degrees & add a splash of Olive oil to cover the bottom of your baking tray.
Coat the chicken with the sauce and transfer to the baking tray. Keep leftover sauce aside. Bake uncovered for 30 -40 minutes. Brush the leftover sauce over the chicken wings. Serve with your favourite salad.

Sweet & Sour Lamb Chops

Ingredients

1 kg lamb chops
1 tbsp Amapelepele Pepper-Steak seasoning
1 tbsp fresh thyme
1/4 tsp rosemary, finely chopped
1 cup sweet & sour sauce (or sweet chilli)

Method
Combine thyme, rosemary & seasoning & rub on lamb chops. Dry-fry on low-medium heat until the lamb has cooked through. Add the sauce & cook for a further minute or so. Enjoy!

Seafood Tagliatelle Pasta

Ingredients
400g prawns, deveined
400g mussels, cleaned
300g chicken strips
3 tbsp @olivepride_sa olive oil
1 tbsp butter
salt and pepper, to taste
3 garlic cloves, minced
3 cups reduced fresh cream
800g tagliatelle, cooked al dente and drained

Method
In a pan, add the olive oil & butter. Add the chicken, prawns, mussels and garlic; season with salt & pepper and cook over medium-high heat until prawns are almost pink but not cooked completely.
Add the fresh cream and stir until smooth. Let simmer for about 3-5 minutes until the sauce starts to thicken. Add the pasta and stir until it’s coated. Garnish & Enjoy!

Source and images: https://www.instagram.com/inthekitchenwithnono/?hl=en