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Zola's Ultimate Easter Spread

In this episode chef Zola shared her insightful and delicious tips for creating a gorgeous starter, mouth-watering main and the sweetest treat to end off your feast. Watch as she shares her best-kept secrets and catch the next LIVE video on our Facebook page.

Cheese Profiteroles with Whipped Goat’s Cheese & Tomato Chutney

Goat’s cheese and tomato chutney are an unbeatable flavour match – and when you add profiteroles to the recipe, you’ve created a masterpiece. Follow the recipe below now to create your own pastry and flavourful chutney.

Ingredients

    FOR THE CHOUX PASTRY

  • 1 cup water
  • 1 cup milk
  • 160 g butter, diced
  • 2 cups cake flour
  • 6 large eggs, lightly beaten
  • ½ cup finely grated pecorino cheese and extra for sprinkling

    FOR THE TOMATO CHUTNEY

  • 30 ml oil
  • 1 onion, finely diced
  • 1 red chilli, chopped
  • 10 ml fresh chopped thyme
  • 10 ml dried oregano
  • 1 clove garlic, crushed
  • 400 g tomatoes, peeled and diced
  • 30 ml tomato paste
  • 15 ml salt
  • 60 ml sugar
  • 60 ml white wine vinegar

    FOR THE WHIPPED GOAT’S CHEESE

  • 300 g plain Chevin goat’s cheese, at room temperature
  • 2 tbsp. finely chopped thyme
  • 1 lemon, zested

COOKING METHOD

1

Preheat oven to 200 °C

2

Place the water, milk and butter into a pot, cover with a lid then bring to the boil.

3

As soon as the liquid comes to the boil, add all the flour at once and stir until dough forms.

4

Place back onto the heat and cook mixture for one minute or until dough begins to come away from the sides of the pot.

5

Remove the pot from the heat and set aside to cool slightly.

6

Once the dough is cool to the touch, slowly mix in the beaten egg, a little at a time, mixing well after each addition. The dough should have a smooth, dropping consistency. Then stir in the grated cheese until well incorporated.

7

Transfer mixture into a piping bag fitted with a plain round nozzle, then pipe mounds of dough onto a greased baking tray. Leave spaces between each one as the puffs will grow in the oven.

8

Press down any pointed peaks in the pastry, then sprinkle with cheese.

9

Bake in the oven for 20 – 25 minutes or until the pastry is golden and puffed.

10

Remove from the oven and pierce the bottom of each one with a skewer to allow the steam to escape.

11

Return to the oven for another 5 minutes to dry out the pastry and then cool completely.

12

For the chutney; place all the ingredients into a saucepan then simmer gently, stirring occasionally until the tomatoes break down and the mixture is reduced to a thick chutney consistency.

13

Place the goat's cheese, thyme and lemon into a bowl, then whip until light and airy. Transfer to a piping bag.

14

Cut the tops off the cooled buns, spoon some chutney into the bottom of the choux puff, pipe a bit of cheese on top, then top with the pastry top.

SERVES 4

HARISSA PRAWNS WITH YOGHURT SAUCE

You'll create a sensational main meal thanks to our giant Cape Point Freshwater Prawns and this wonderfully satisfying recipe by chef Zola. Follow the recipe below now.

Ingredients

    FOR THE PRAWNS

  • 20 Cape Point Giant Freshwater Prawns
  • 1 tbsp. harissa paste
  • 1 garlic clove, crushed
  • 2 tbsp. chopped coriander
  • 1 lemon, zested and juiced
  • 2 tbsp. honey
  • 4 tbsp. olive oil

    FOR THE YOGHURT SAUCE

  • ½ cup plain yoghurt
  • 2 tbsp. orange juice
  • 1 tbsp. chopped coriander
  • Salt and pepper

COOKING METHOD

1

Devein prawns using a toothpick in order to keep them whole – pierce the back of the prawn with a toothpick and then gently lift in order to remove the vein.

2

Wash and pat the prawns dry.

3

Whisk together the harissa, garlic, coriander, lemon zest, lemon juice, honey and olive oil.

4

Toss the prawns in the harissa mixture to coat.

5

Heat a griddle pan until scorching hot, add the prawns in a single layer, then cook for about 3 minutes per side, depending on the size.

6

Make the sauce by combining all the ingredients. Drizzle over the prawns before serving or use as a dip.

SERVES 4

FREY HOT CROSS BUN DESSERT

This oh-so-delicious Frey Chocolate Hot Cross Bun recipe is guaranteed to be an effortless Easter treat. Grab the raspberries and vanilla yoghurt, because you’re going to want to try this immediately!

Ingredients

  • Frey Chocolate Hot Cross Buns
  • White hard Easter eggs
  • Pomegranate seeds
  • Raspberries
  • Honey
  • Vanilla yoghurt

COOKING METHOD

1

Toast the buns in a hot waffle iron.

2

Scoop vanilla yoghurt onto the toasted buns.

3

Top with chopped raspberries and pomegranate seeds.

4

Blend honey, raspberries and pomegranate seeds.

5

Drizzle this mixture over the raspberries and yoghurt.

6

Crush the Easter eggs and sprinkle them on top as the finishing touch.