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CDWM SA - Ep.4 - Mike - Main

Mike’s Shisa Nyama Meat Medley

Ingredients

Serves: 4 people

Chicken marinade time: 3 hrs

Meat preparation time: 60 min

Vegetable sides time: 25 min

Meat

  • 1 pkt (4 pieces) short rib
  • 4 large lamb loin chops
  • 4 medium chicken thighs
  • 1 wooden skewer stick

Marinade

  • 1 tbsp cajun spice of choice
  • 1 tbsp dried oregano
  • 1/2 cup plain Greek yoghurt
  • 1 small lime, juiced
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1 tbsp olive oil
  • 1 tbsp tomato sauce
  • pinch cinnamon
  • 2 cloves garlic, crushed
  • 2 tsp red pepper flakes
  • 2 tsp salt

Vegetable sides

  • 4 large potatoes
  • 2 large sweet potatoes
  • 1 head cauliflower
  • 1 tin ideal milk
  • 250 g salted butter
  • 6 tbsp horseradish paste
  • 5 small spring onions, chopped
  • 1 tsp ground black pepper
  • 4 large carrots
  • 3-4 tsp raw honey
  • 3 tsp brussel sprouts, halved
  • 1 tsp oil, coarse salt & black pepper, to sprinkle over

Preparation method

Meat

  • Combine all marinade ingredients, add chicken and marinade for 3 hrs.
  • Place marinaded chicken, ribs and chops in a roasting tray.
  • Sprinkle short ribs with 1/2 cajun spice and lamb chops with 1/2 oregano.
  • Place in pre-heated oven, 200 C for 20 min. Remove and turn all meat.
  • If too much juice in tray, remove excess and spice other side of meat, as before. Return to oven for further 15 min.
  • Reduce heat to 180 C, turn again if necessary.
  • Meat must be well cooked, with fat popping and sizzling. Serve immediately with vegetable sides.

Vegetable sides - Mash

  • Peel potatoes and sweet potatoes and cook in pot of salted water. Remember, sweet potatoes cook faster.
  • When potatoes are almost done, add cauliflower.
  • Once all veg are soft enough to mash, remove from pot and drain.
  • Mash together with all butter and enough ideal milk to your preferred consistency.
  • Add horseradish paste, salt and pepper and mash some more.
  • Gently mix in chopped spring onion, reserve some to garnish and serve.

Vegetable sides - Carrots

  • Top and tail, peel and slice each carrot lengthways into 4's.
  • Lightly baste with olive oil, lay in single layer in pan, pour over honey.
  • Roast 180 C for 35 min, or until slightly golden and honey begins caramelising.
  • Remove and serve.

Vegetable sides - Brussel sprouts

  • Halve, toss and lightly baste in olive oil.
  • Place cut side down on roasting tray and season with freshly ground coarse salt and black pepper.
  • Bake 180 C for 20 min.
  • Remove and serve.