DELICIOUS VALENTINE’S DAY RECIPES BY CHEF NTI

Make this Valentine’s Day a special one with these mouthwatering recipes from Chef Nti: My Modern African Kitchen.

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SPINACH & FETA CROQUETTES WITH A CHARRED RED PEPPER SAUCE
Serves 2

INGREDIENTS
1 cup ACE maize meal, plus a handful for coating
Oil for sautéing and deep-frying
½ onion, finely chopped
1 tsp crushed garlic
Bunch of Swiss chard, washed and finely chopped
Salt and pepper
½ cup crumbled feta

For the sauce:
Oil, for roasting and frying
2 red peppers
1 tsp crushed garlic
½ onion, finely chopped
½ tsp ground coriander
Salt and pepper

1. Cook the maize meal according to packet instructions until it has a medium yet smooth consistency. Let it cool slightly.
2. In a pan, heat oil and sauté onion and garlic until fragrant.
3. In batches, wilt the spinach in the pan.
4. Season with salt and pepper, and set it aside to cool slightly. (This is a good time to finish making the sauce.)
5. Spoon a tablespoon of the cooled pap into your hand and flatten it. Place about half a teaspoon each of the spinach mixture and feta onto the pap and roll into a ball.
6. Repeat with the rest of the ingredients to make 8-10 balls.
7. Roll the croquettes in seasoned maize meal and deep-fry in hot oil until golden brown.
8. Drain the excess oil on a paper towel before serving the hot croquettes with the sauce.

To make the sauce:
1. Preheat the oven to 180°C. Oil the peppers, place on a baking tray and roast for about 45 minutes.
2. When done, place them in a sealable plastic bag and let them sweat. Then deseed and peel the peppers, and roughly chop them.
3. Heat some oil in a pan and fry the garlic, onion and coriander, then add the peppers and season to taste.
4. Using a stick blender, whizz the mixture to a smooth consistency. Return the sauce to the pan and keep warm until it’s time to serve it.



LAMB KNUCKLES WITH SPICY SAUCE
Serves 4

Add this to your spread when entertaining and you’ll have everyone licking their fingers.

INGREDIENTS
For the sauce:
½ cup light soy sauce (dark soy sauce will be too overbearing)
2½ Tbsp brown sugar
2½ Tbsp rice wine vinegar
5 Tbsp fresh ginger, peeled and chopped
1 Tbsp dried chilli flakes, bruised to wake up the aromas
Salt and black pepper

For the lamb:
700g lamb knuckles (about 8 pieces)
1 Tbsp sesame oil
1 clove garlic, minced
Pomegranate seeds, for garnish (optional)
Micro herbs, for garnish (optional)
Mashed potato, for serving

1. Mix the sauce ingredients together, seasoning to taste. Place in a dish large enough to hold the meat.
2. Marinate the lamb in the sauce for up to 45 minutes (but no longer).
3. Heat the sesame oil and garlic in an ovenproof casserole dish on the stovetop.
4. Remove the lamb from the marinade and brown it in the oil until golden on both sides.
5. Add in the sauce and mix well with the lamb. Lower the heat and let it bubble gently for about 5 minutes, so that a bit of the sauce is absorbed.
6. Put the lid on (make sure it’s firmly closed) and transfer the casserole dish to the oven set at 170°C.
7. Cook for 2 hours, until the lamb falls off the bone.
8. Serve immediately, garnished with pomegranate seeds and micro herbs if liked, and with a side of mashed potato.



AMASI CHEESECAKE
Serves 8

INGREDIENTS
100g butter, plus extra for greasing
225g (1 packet) Oreos or any chocolate biscuits of your choice
1 packet strawberry jelly powder
1 cup rich and creamy amasi (very cold)
Zest of 1 lemon
1 cup fresh berries, sliced (optional, for decorating)

1. Grease the inside of a spring form cake tin with butter and line it with cling wrap.
2. Melt the butter and crush the biscuits finely.
3. Mix the biscuits with the warm butter and spread this over the base of the cake tin.
4. Mix the jelly powder with a cup of hot water (or follow package instructions).
5. Whip the amasi with lemon zest until smooth and add to the warm jelly liquid.
6. Pour the mixture over the crushed biscuit base.
7. Put the cheesecake in the fridge to set, preferably overnight or for a few hours at least. Remove it 15 minutes before serving.
8. Decorate with fresh berries, if you like.