Nqobile Mabaso, head chef at Beanbag Jazz Lounge
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Two top Durban chefs both believe that the “sharing is caring” mantra best sums up the Easter meal, and share their recipes and tips for making it especially memorable this year.
Nqobile Mabaso, head chef at Beanbag Jazz Lounge, believes Easter is, at its core, about gathering, about shared experiences.
The 24 years old from Ntuzuma, offers her signature herb and garlic roasted leg of lamb that reflects both tradition and her philosophy as a chef.
“The key to achieving the perfect flavour in a leg of lamb is respecting the simplicity of the ingredients and allowing the natural character of the meat to shine,” she says.
Her approach is rooted in patience and technique.
“Allowing the lamb to marinate properly, roasting it at the right temperature, and most importantly letting it rest before carving makes a significant difference. It’s about taking the time to get every element right.”
For Mabaso a leg of lamb served during Easter is more than just a dish. "It's a symbol of tradition, comfort and bringing people together. It becomes the centrepiece of the table, creating a moment of sharing that people remember long afterwards.”
Sibaya’s executive sous chef Zakhele Ndlozi.
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Sibaya’s executive sous chef Zakhele Ndlozi shares his favourite recipes for you to wow your family and guests this long weekend.
For Ndlozi, our strongest sense of association is smell, and nothing is more beautifully nostalgic than the aromas we remember from childhood. He thinks of the Easters of his youth with the smell of warm spices and something baking in the oven, usually a simple apricot coconut cake.
“Easter was never overly fancy growing up, but there was always that comforting smell of home, of something made with care. That’s a feeling I still try to recreate in my cooking today,” he says.
At home with his family, pickled fish is a non-negotiable. “We always had Cape Malay pickled fish. No matter how refined my cooking becomes, I always make sure there’s something familiar on the table that everyone recognises and enjoys. Easter is about connection, not just presentation.”
Currently, Ndlozi is exploring combining African influences with modern techniques. “It’s something I’m excited to bring more of into the Sibaya dining experience in the near future.”
And his best way to eat a Hot Cross Bun is toasted, with butter melting through, and served with vanilla ice cream.
Mini fish burgers with pickled vegetables.
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Serves 3
Mini Fish Fillets
Ingredients
300g firm white fish (hake), portioned into 3 small fillets
Salt & pepper to taste
1 tsp Cajun spice (optional for a punch)
½ cup flour
1 egg, beaten
1 cup panko breadcrumbs
Zest of ½ lemon
Oil for shallow frying
Method
Season fish with salt, pepper, and Cajun spice.
Prepare a crumbing station: flour → egg → panko (mixed with lemon zest). Dust fish in flour, dip in egg, then coat in panko.
Heat oil in a pan (medium heat) and fry fillets for 3 to 4 minutes per side until golden and crispy.
Drain on paper towel and season lightly again if needed.
Pickled Carrot & Radish
Ingredients
1 carrot, ribbons
3-4 radishes, thinly sliced
½ cup white vinegar
½ cup water
2 Tbsp sugar
1 tsp salt
Optional: coriander seeds or chilli flakes
Method
Heat vinegar, water, sugar and salt until dissolved.cPour hot liquid over carrot and radish.
Let pickle for at least 20 minutes (or longer for stronger flavour).
Drain before serving.
Coriander Yoghurt Sauce
Ingredients
1 cup plain yoghurt
¼ cup fresh coriander, finely chopped
1 garlic clove, minced
Juice of ½ lemon
Salt to taste
Drizzle of olive oil
Method
Mix all ingredients together until smooth. Adjust seasoning with salt and lemon juice. Chill until serving.
Assembly
Ingredients
3 mini brioche buns (lightly toasted)
3 lettuce leaves
6 tomato slices
6 onion ring slices
3 Tbsp Mayonnaise
2 cocktail dill cucumbers
Method
Spread mayonnaise on the base of each bun. Add fresh lettuce, sliced tomato, sliced onion and pickles. Add crispy fish fillet and top with pickled carrot & radish. Add coriander sauce on the top bun. Close and serve immediately.
Use micro herbs for garnish
Herb and garlic roast lamb.
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Serves: 6–8 people
Cooking Time: ±1 hour 45 minutes
Ingredients
Lamb
1 whole leg of lamb (2–2.5 kg)
6 garlic cloves, sliced
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
Zest of 1 lemon
Juice of ½ lemon
2 tsp coarse salt
1 tsp black pepper
1 cup beef or lamb stock
1 cup dry red wine (optional)
Vegetables
4 potatoes, cut into chunks
3 carrots, cut into large pieces
2 onions, quartered
1 whole garlic bulb, halved
Method
Prepare the lamb: Pat the lamb dry. Make small slits all over the meat and insert garlic slices into the slits
Make the herb marinade: Mix together olive oil, rosemary, thyme, Dijon mustard, lemon zest and juice, and salt and pepper. Rub over the lamb.
Marinate for 2 to 4 hours or overnight.
Prepare the roasting tray: Add vegetables to a roasting pan, pour in stock and wine and place lamb on top.
Roast at 180°C for ±1 hour 30 minutes (for 2 kg), basting every 30 minutes
Rest for 15–20 minutes before carving.
Make a simple pan gravy. Place the roasting tray on the stove. Mash roasted garlic into the juices. Add flour or cornstarch and simmer until thick
Serving Suggestions
Honey-glazed carrots with butter and thyme
Butternut with cinnamon and brown sugar
Fresh spring garden salad
Roasted seasonal vegetables
Garlic butter ciabatta slices
Croissant bread and butter pudding.
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12 portions
Bread and Butter Pudding
Ingredients
12 large croissants (day-old works best), torn or sliced
60g butter (for browning)
2 cups milk
1 cup cream
6 eggs
½ cup sugar
1 tsp Vanilla essence
Zest of 1 orange or lemon
A pinch of salt
1 Cup speckled eggs (lightly crushed, plus extra for garnish)
Method
Melt butter over medium heat until it turns golden brown and nutty. Set aside to cool slightly.
Prepare the custard by whisking eggs, sugar, vanilla, citrus zest and salt. Add milk and cream, then whisk in the browned butter.
Place croissants into greased individual silicone moulds or a muffin tray. Sprinkle crushed speckled eggs throughout.
Pour custard over and gently press the croissants down to absorb. Let it sit for 15–20 minutes to soak.
Bake at 170°C for 25–30 minutes, until golden and set. Let it rest slightly before serving.
Cream Cheese Chantilly
Ingredients
100g cream cheese (room temperature)
1 cup cream (cold)
2-3 Tbsp icing sugar
1 tsp Vanilla extract
Method
Beat the cream cheese until smooth. Add cream, icing sugar, and vanilla. Whip until light, airy and pipeable. Chill until serving.
Garnish and Assembly
Cut a neat portion of the pudding (using a square cutter or round ring mould). Pipe rosettes of cream cheese Chantilly. Garnish with speckled eggs (whole or crushed for texture).
Optional: drizzle with melted dark chocolate.