CONSERVEA South Luangwa

Recipe Book

COOK &

a taster of things to come…

The Bushcamp Company has been safari cooking for over 20 years. Outdoor cooking and meals play a big part of life on safari, evoking images of misty

mornings, accompanied by a steaming cup of coffee and a rusk by the campfire, shady lunches under the thorn trees, sundowners by the river, and

candlelit dinners under star-filled African skies. In the distance you may hear a lion roar or a hyena laugh.

This is the true essence of dining in nature.

Over the years, our team of chefs has developed fun and imaginative ways to present meals in the bush. Their creative input into our menus is important, fusing traditional methods and modern ingredients, and provides a unique

culinary experience. The chefs are all characters in themselves and will often tell stories whilst cooking. This interaction and experience is now synonymous

with a safari at the Bushcamp Company.

This is their collection of recipes.

1

pawpaw & spinachsalad

2 ripe pawpaw 150g baby spinach

micro herbs (optional) 2 avocados, cubed or sliced

ground nuts (roasted)

Dressing 5ml (1tsp) English mustard 125ml ( ½ cup) apple cider

vinegar 30ml (2 tbsp) pawpaw

seeds 125ml (½ cup) honey½ red onion, diced

Salt and black pepper

Peel the pawpaw and spoon out the seeds, keeping some for the dressing

Arrange the pawpaw, baby spinach and micro herbs (if using) and avocado on a platter

Place all the dressing ingredients, excluding the red onion, in a blender and blend. Stir in the diced red onion at the end and season to taste. Sprinkle with the roasted nuts (if using) to serve.

george zulu’sroast chicken

1 whole chicken Fresh thyme

2 cloves Garlic1 lemon zest

2 tsp paprika smoked 1 tbsp chicken spice

Salt and pepper to taste2 tbsp olive oil

Mix all the marinade ingredients together to form a paste and generously rub over the chicken, leaving to marinade for 2 to 4 hours

Truss the chicken for an even cook. Set the oven to 180 degrees.

In a lightly oiled baking tray, roast the chicken for 50 mins to 1 hour depending on the size of your bird.

For the juiciest potatoes, place your peeled potatoes, cut into quarters, alongside the chicken whilst roasting.

Remove both the chicken and potatoes from the dish and cover to keep warm. Use the pan drippings to make a gravy, and serve right away!

the famous bushcamp bread

1kg brown bread flour2 tbsp sugar2 tbsp oil1 tbsp salt1 cup of linseed or sesame seeds1 packet instant yeast

Warm your oven to 180 degrees.

Mix the ingredients together with 1 litre of lukewarm water, and allow to rise in a warm place (a game viewing vehicle

comes in handy here!). When well risen, place into three greased bread tins and sprinkle with sesame seeds (or other).

Allow to rise again for 15-30mins.

Once risen, place in the oven and bake at 180 degrees for 1-1hr 15 mins.

Best served straight out of the oven with lashings of butter!

roasted tomato andwhite bean soup

1kg ripe tomatoes cut in ¼ 1 red onion cut into wedges 6 cloves garlic unpeeled1 tbsp honey ½ cup olive oil 1/3 cup sage leaves / basil leaves 400g/ 1 tin cannelloni or butter beans, rinsed and drained 2 cups water

Preheat the oven to 200 degrees.

Place the tomato, onion, garlic on a baking tray or roasting pan. Combine the honey and half the oil in a bowl, season to taste, pour over the vegetables, and then toss to coat. Roast for 45 mins or until the tomatoes are very soft and brown on

the edges.

Meanwhile, heat the remaining oil in a small frying pan over a medium heat; fry the sage leaves, stirring for 1 ½ minutes or

until crisp. Remove with a slotted spoon and drain on kitchen paper, reserving the oil.

Peel the roasted garlic and blend with the tomatoes and 2/3 of the beans until smooth. Pour the mixture into a large

saucepan with the water and add the remaining beans. Cook over a medium heat until heated through. Season to taste.

Top the soup with roasted tomatoes crisp sage leaves and drizzle with herb oil.

waffles over thefire

4 eggs1 cup of oil

3 cups of milk1tsp vanilla

4 cups of flour2 tbsp caster sugar

8 tsp baking powder½ tsp salt

Heat the waffle iron.

Beat the eggs in a large bowl and slowly add oil, followed by the milk and vanilla.

Sieve the dry ingredients into the liquid and mix well.

Brush the waffle iron with oil and pour the mixture onto the iron. Cook for about 3 minutes, until golden brown

Break the waffle into quarters, and serve hot, hot, hot! Read on for some tasty serving accompaniments…

creamy vanillaice cream

2 cups heavy cream1 cup whole milk⅔ cup sugar⅛ tsp fine sea salt6 large egg yolksYour choice of flavouring

In a small pot, simmer heavy cream, milk, sugar and salt until the sugar completely dissolves - about 5 minutes. Remove

the pot from the heat.

In a separate bowl, whisk the yolks. Whisking constantly, slowly add about a third of the hot cream into the yolks, then

whisk the mixture back into the pot with the cream. Return the pot to a medium-low heat and gently cook until thick

enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Strain through a fine-mesh sieve into a bowl and cool the mixture to room temperature. Cover and chill for at least 4

hours or overnight.

Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or

store in freezer until needed.

hot chocolate sauceBring all the ingredients to the boil and mix with the chopped

dark chocolate.

caramel saucePut the sugar and water in a small pot and take it to a

caramel. Deglaze with the cream and orange juice.

Bring to the boil, and stir continuously to dissolve all sugar.

1 tbsp cocoa powder1 tbsp brown sugar¼ cup water½ cup cream100g dark chocolate

4 tbsp of sugar1 tbsp of water¼ cup creamJuice from one orange