You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Chilled beetroot soup<br />
All the fresh fruit and veggies at the lodge are<br />
grown in the shamba (the Swahili word for kitchen<br />
garden), where the challenge is not the successful<br />
growing, but keeping out the elephants and eland,<br />
the porcupines and baboons, and the nondescript<br />
speckled mousebird (the biggest thief of all).<br />
This beetroot comes straight from the shamba.<br />
You’ll need: 6–8 medium-sized beetroots, thoroughly<br />
washed; 2 cups cold water; 2 cups vegetable stock<br />
1 Tbsp sugar; 300ml buttermilk; 200ml yoghurt plus<br />
an extra 50ml for serving; 1 Tbsp lemon juice; salt and<br />
freshly ground black pepper; fresh dill, finely chopped<br />
To make: Peel the beetroot then roughly grate (wear<br />
gloves!). Put the beetroot into a large saucepan and<br />
cover with water (use more if necessary – it must be<br />
covered). Bring to a boil slowly, then turn down the<br />
heat and leave to simmer very gently for 20 minutes<br />
(they must not boil too rapidly). Once the beetroot<br />
has softened, add the stock and sugar. Stir well and<br />
refrigerate until completely cold (for at least 4 hours).<br />
Before serving, liquidise the soup and add buttermilk,<br />
yoghurt and lemon juice. Season well. Serve with a<br />
swirl of yoghurt and dill. (Serves 6)<br />
Kitchen notes: At Angama Mara all the soups are made<br />
with their own vegetable stock (but a good storebought<br />
one in liquid form works well). This soup can<br />
also be prepared with a good chicken stock.<br />
Gazpacho with olive tapenade<br />
This recipe is from the lodge ... where guests dine out on<br />
the deck, looking down into the reserve, where they’ll see<br />
giraffe journeying across the open grasslands, a family of<br />
elephant and another of buffalo. We can’t help you with<br />
the view, but can give you the recipe.<br />
GAZPACHO<br />
You’ll need: 2 ½ cups diced cucumber; 1 cup diced red<br />
pepper; 2 cups diced ripe tomatoes; ½ cup diced red<br />
onion; 4 cloves garlic; 2 cups tomato juice; ½ cup olive<br />
oil; 2 tsps sugar; 2 dashes Worcestershire sauce; salt and<br />
freshly ground black pepper to taste<br />
To make: Blend all the ingredients together and chill.<br />
Garnish the soup with a generous blob of tapenade and<br />
a swirl of good olive oil. (Serves 1)<br />
OLIVE TAPENADE<br />
You’ll need: 1 cup pitted black olives; 2 Tbsps capers; 2<br />
cloves garlic; ½ tsp chilli flakes; ½ cup fresh basil; ½ cup<br />
fresh parsley; 2 Tbsps olive oil<br />
To make: Blend all the ingredients in a food processor<br />
until smooth. Refrigerate until ready to use. Will keep for<br />
up to a week.<br />
Compiled by: KYM ARGO<br />
<strong>Nov</strong>ember 20 Get It Magazine