Moroccan Chickpea Salad, Garlic Butter Prawns with Tagliatelle & Lemon Meringue Pie


Episode 26 with Tumisho Masha

Tonight Siba cooks for dreamboat and formidable actor Tumisho Masha. She shows The Wild star how to prepare a scrumptious Moroccan salad followed by a winning prawn casserole…

Scroll down for the recipe!

Starter: Moroccan Chickpea Salad

You will need:

45 ml (3 tbsp) olive oil

1 chorizo, sliced

1 red onion, quartered and sliced

4 garlic cloves, finely chopped

1 red pepper, cut into strips

4 courgettes or baby marrows cut into thick strips

5 ml (1 tsp) ground cumin

10 ml (2 tsp) paprika

juice of 1 lemon

60 ml (¼ cup) parsley, coarsely chopped

60 ml (¼ cup) coriander, coarsely chopped

410 g (1 tin) chickpeas, washed and drained

250 ml (1 cup) feta crumbled (optional)

salt and fresh ground black pepper

Serve with

kesra (Moroccan flat bread)


  1. Heat the oil and sauté the chorizo with onion, garlic, pepper and courgettes for 2 minutes. Add the spices and stir well.
  2. Add the chopped herbs with a squeeze of lemon juice and rind and lightly stir. Add the chickpeas and cook for a minute until the chickpeas are warm and well mixed with the rest of the ingredients.
  3. Crumble over the feta cheese on top, if using, and sprinkle with the rest of the herbs. Serve while still warm with bread.


  • Make sure you don’t overcook the chickpeas as they will become mushy if you do.

Main: Prawns in Garlic Butter with Tagliatelle

You will need:

12 large prawns, shelled

100 ml garlic and herb butter

250 ml (1 cup) good dry white wine

olive oil

½ red onion, finely diced

4 cloves garlic, finely chopped

125 ml cherry tomatoes, peeled and diced

2 red chillies, finely chopped

Coarse salt to taste

Parmesan cheese and parsley


  1. Preheat oven to 180˚C. Arrange the prawns in a roasting pan and dot with garlic butter.
  2. Pour over the white wine and olive oil and scatter the garlic, tomatoes and chillies on top. Season with coarse salt and roast for 25 minutes or until just done.
  3. Serve with pasta and garnish with parmesan cheese and fresh parsley.

Garlic and herb butter: mix 250 g butter, 4 clove garlic, crushed, 15 ml bbq sauce, 20 ml finely chopped thyme, 20 ml (4 tsp) parsley, freshly ground black pepper together and chill.

Dessert: Cream Cheese Lemon Meringue

You will need:

Base/crust layer

1 packet Tennis biscuits

100 g butter, melted


250 g (1 container) plain creamed cheese

398 g (1 tin) condensed milk

2 egg yolks

15 ml (1 tbsp) grated lemon rind

80 ml (⅓ cup) lemon juice

Meringue topping

2-4 egg whites

125 ml – 180 ml (½ – ⅓ cup)

caster sugar



  1. Crust Preheat the oven to 180 °C and grease a 23 cm loose-bottom tart tin with butter or margarine. Crush the biscuits until fine, using your fingertips. Melt the butter and mix with the biscuits. Transfer the biscuit mixture to the tart tin and press to form a base.
  2. Filling Whisk the cream cheese until smooth using a hand whisk. Add all the filling ingredients, beating the mixture until well combined. Spoon the mixture into the crust and bake for 10 minutes or until almost set.  Remove from the heat and cool slightly.
  3. Meringue topping Put the eggs in a large mixing bowl and whisk the egg whites until they form soft peaks – they will become frothy before forming soft peaks (see picture right). Gradually beat in the caster sugar, about 30 ml (2 tbsp) at a time, until the mixture is stiff, shiny and smooth.
  4. Using a spatula, transfer the meringue onto the top of the filling, spreading it upwards, creates a rough pattern. Bake for a further 10 minutes or until the meringue is golden. Cool before removing from the tin.


There are 4 stages:

1. Frothy/foamy: The egg whites are lightly beaten until frothy but still a fluid consistency.

2. Soft peaks: The foam is moist, brittle white and shiny. This is the stage where you can add sugar.

3. Stiff peaks: The mixture is glossy and can hold maximum air.

4. Overbeaten – the foam looks dry and granular or separate

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