1. Add the meat to boiling water along with beef stock and let it simmer for 3-4 hours at low heat making sure to keep adding water so that it doesn't dry or fry
2. Cook it until the meat is tender and falls off of the bone
3. Set aside to cool and separate the meat from the broth
4. Cook the rice and only wash it once (we will need the starch to bind the balls). Set aside to cool.
5. Once cooled, mix the shredded meat with the rice and bind them into balls.
6. Set in the fridge for an hour.
7. Make an egg wash mix by beating the eggs in a bowl.
8. Roll the balls in the flour then the eggs and lastly the mabele and oats.
9. Add oil to a hot sauce pan and fry the balls until golden brown.
10. Remove the balls and set them aside on oil paper.
11. Serve with salad leaves

METHOD

• Cook the Tastic rice as per instructions on the bag.
• Heat the oil in a pan over medium heat and fry the onion, peppers and garlic.
• Cook for 5 minutes until soft.
• Add the mushrooms and spinach and saute until the spinach is wilted and cooked.
• Season with herbs and spices.
• Add the cooked rice and combine well.
• Use the rice mixture to generously stuff the fish by opening it up and filling it with the rice mixture.
• Wrap the whole fish in tin foil.
• Cook on hot coals for 15 min on each side (could also be baked in 180 degrees Celcius oven for 20-25 minutes)
• Serve with ujeqe, salad and chakalaka

METHOD

1. Cook the rice in the milk and cream with a dash of nutmeg, cinnamon and salt on low heat for 30min.
2. Make sure to over cook the rice a bit to release all the starches.
3. Make the jelly and allow to cool.

Lay the jelly and then layer of rice followed by layer of custard inside a glass or carafe the top with jam and fruit.

METHOD

Boil water and add the salt and then add the Tastic rice.

Rinse the rice and then add sugar beans then set aside when cooked.

In a preheated pan add oil

Then add onion, carrots, green pepper and garlic to fry.

Add mince to fry till browned.

Add rice to the pan with fried mince and keep frying for 3 min then set off the heat.

Lay the rice and mince mixture on the wrap,add cherrie tomatoes,add cabbage and sugar snap and wrap it then cut it for presentation.

METHOD

Cook the rice with the turmeric according to the packet instructions. Heat 15 ml (1 tbsp) of the oil in a saucepan over medium-high heat and brown the chicken pieces for 8 minutes. Remove the meat and set aside.

Add the remaining oil to the same saucepan and fry the onions until golden brown. Add the ginger-garlic paste and bay leaves.

Return the chicken to the saucepan and add the tomatoes, biryani spice and chilli flakes. Cover and cook for 10 minutes or until the chicken is done.

Mix the rice in the chicken mixture and cook until the meat is warmed through.

METHOD

Step 1

Cook the tastic rice well and rinse it clean then set it aside.

Step 2

Heat cooking oil in the pan.
Add chopped onions and peppers to fry for 3 min then add garlic and ginger along with stock.
Let them fry for a minute then add giblets first and necks after 10min.
Add half a cup of water and let simmer.
Add chopped tomatoes and let it continue to simmer for 30min add livers them remove lid to let fry.
Once cooked, cover the pot and turn off heat.

Step 3

Chop onion, chillies and beetroot into a bowl.
Add chutney and cooked beans then mix well.
Let it set for 2/4 hour in the fridge.

Step 4

Roast your seasonal veggies in the oven till cooked through.

Plate everything and serve

METHOD

Boil water and add the salt to then add your Tastic rice to boil.
Rinse the rice and then add your chicken stock and let simmer at low heat.

To a preheat pan add oil and then add onions,chillies, garlic and carrots to fry.
Add mushrooms and keep frying.
Add chicken along with turmeric, paprika and fry along with the veggies till spice are cooked out.

Mix the rice to with the veggies and stir well.
Add more stock and let simmer.

Set off the heat and add cherries tomatoes, cabbage and bean shots for crunch mix then plate.

METHOD

1. Cook the Tastic rice according to direction on the package to insure a perfect fluffy finish.
2. Chop the coriander along with the basil leaves and salad leaves then set aside
3. Slice the cherrie tomatoes thinly and set aside.
4. Mix the balsamic vinegar with the olive oil and brown sugar and stir till blended well and set aside.
5. Add the cooled down rice to the chopped herbs and salad leaves in a bowl along with the tomatoes and mix well then dress the rice salad with a light sprinkle of the balsamic vinaigrette.
6. Dress the hake fillet in half the basil pesto and then pan fry at a high heat till cooked thru and then set aside to cool.
7. Half the salad rice mix into to 2 bowls.
8. Into the first bowl add a spoon of garlic and a spoon of chopped ginger
9. Into the second bowl shred the fish fillet into the rice and add the rest of the pesto the mixture and mix well.
10. Gently peel the leaves of the lettuces leaving them as bowl shaped.
11. Using a spoon, scoop from the mixture without the fish and wrap the salad in the leave the secure with a toothpick
12. Repeat method with the fish basil pesto mixture to create a variety
13. Serve and drizzle a bit of lemon on the leaves

METHOD

1. Cut the chicken pieces into small portions and fry till brown. Remove from heat.
2. Chop and fry the onions with the green pepper in the oil used to brown the chicken.
3. Add chopped garlic with chopped chillies into the pan and then the chicken.
4. Add the masala paste and reduce the heat to cook low till the meat falls off the bone and the sauce is nice and thick.

Som Som’s Hot Beetroot Chutney side.

1. Finely chop the canned beetroot and add chopped chillies with liberal helpings of fruit chutney
2. Top with chopped coriander and serve as side.

Cook the Tastic rice according to method on package and then set aside when cooked to cool.

Add lavender flowers or rosemary leaves to the rice to enhance the colour and aroma

METHOD

1. Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and sauté for 5 mins.
2. Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, for 1 min, then splash in 3 tbsp sherry or white wine, if using.
3. Once the sherry/white wine has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock.
4. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
5. Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
6. Squeeze over the juice of ½ a lemon, scatter a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.