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previous: Beck Wadworth On How To Build A Versatile Work Wardobe
next: Fashion To Food: Chef Nti's Journey
previous: The Reset: A Nutritionist Shares Her Spring Recipes
next: A Sweet Little Story

Living

Discover Chef Nti's South African Delights

13 Sep 2018

By Country Road

Above: tia salad servers, tapas platter, tapas dinner plate, tapas shallow bowl, salt brushed cutlery, tapas dip bowl.

At Chef Nti's Taste Kitchen, her Cucumber Water is a known favourite. Here she shares her secret recipe, as well as her Maboneng Sunshine Salad - the perfect springtime meal.


Cucumber Water

Ingredients

2 cups cucumbers, peeled and chopped
Water
Elderflower syrup to taste

Method

In a blender, combine the chopped cucumber with water and blend until smooth. The water helps to get the correct consistency, so add more water as you need to.

Strain through a fine sieve to remove all the pulp.

Add the syrup to taste, and enjoy.

Above: talo highball, seri jug, almo salad bowl and tapas dinner plate.

Maboneng Sunshine Salad

Salad Ingredients

4 boneless skinless chicken breasts, flattened
1 cup coconut flakes
1/2 cup flour
1 tsp garlic powder
2 eggs, whisked
1 red bell pepper, thinly sliced
2 cups fresh pineapple, chopped
1⁄2 cup macadamia nuts, toasted & roughly chopped
8 cups lettuce, chopped

Dressing Ingredients

1 1/2 cups coconut milk
1 cup pineapple juice
3 tsp vinegar
2 tbsp olive oil
2 tbsp sour cream
1/4 tsp salt
2 tbsp honey
Salt to season

Above: Nti wears janna apron, linen t-shirt and paper bag print skirt, with almo dip bowl, tapas platter, tapas dinner plate, tapas shallow bowl and salt brushed cutlery.

Method

Preheat oven to 200C and grease a baking sheet.

Season the chicken with the salt, pepper, and garlic powder, then slice the chicken into wide strips.

Toss chicken pieces in flour, then egg mixture, then toss in the coconut.

Place coated chicken strips on prepared baking sheet.

Drizzle chicken strips with olive oil and bake 6-8 minutes, then flip them all over, drizzle the other side with olive oil and cook for a further 6-8 minutes until cooked through and lightly browned. (The coconut flakes should begin to char slightly).

Whisk together all dressing ingredients, toss lettuce with dressing, top with chicken tenders, red peppers, pineapple chunks, macadamia nuts.

Serve with extra dressing on the side.

Above: Nti wears janna apron, with tapas platter and tia salad servers.

previous: Beck Wadworth On How To Build A Versatile Work Wardobe

next: Fashion To Food: Chef Nti's Journey

previous: The Reset: A Nutritionist Shares Her Spring Recipes

next: A Sweet Little Story
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