This month I have decided to share the soufflé omelette with spicy lamb, cheese and sour cream from the Midlands Eggs sub stand. It was the recipe I heard most requested and I’m confident you will enjoy creating it for family and friends.
Jonty Nicholson has shared one of his Country Market recipes. Try it out and then visit him on your next Midlands Meander adventure. I wish this innovative team a successful future and I celebrate the KwaZulu-Natal Midlands, our suppliers and our chefs - quality cuisine will place us firmly on the South Africa’s culinary map.
My first chef tasting judge for my student's exams is Nardia Adams, one of my closest friends whereby we met when training and got out first job placement together. She owns Fudart. What she does… or should I say - what doesn’t she do?
"To be a successful chef requires self assurance. It’s about putting yourself out there and I am so proud of Cheri for taking this challenge. The buns are truly delicious - your family and friends will be calling for more."
With rugby season in full swing, Costas believes his Asian-inspired, sticky, chicken wings are the perfect snack with a cold beer and the rugby. “Chicken wings have always been a favourite of mine and I enjoy experimenting with Asian flavours,” he said. “I use sweet, sour, bitter and salty combinations in a variety of ways,“ he adds.
"Remember that super cold weekend? Well I was sipping gluhwein and eating the most delicious gammon with crispy homemade bread rolls that had thick lashings of butter and homemade mayonnaise.
My intention is for you, the reader, to love and appreciate my books. They are filled with passed-down, family secrets that I’m revealing because I believe in sharing knowledge.
Trizanne Kodi's mom has worked in a professional kitchen, so this adds to her understanding of the industry and sets her in a good position for what is to come. “Ever since I was a little girl I've stood, side by side, with my mum in the kitchen,” Trizanne says. “Before coming to chef school, she taught me all I know about food. I’m sharing her celery soup recipe, passed down to me and, whenever we've had guests, we have served it. I hope, with winter coming up, this recipe will be made, shared and enjoyed by your family and friends.” This dish intrigued me because, of all available vegetables, fresh celery is one I really don’t enjoy. Trizanne’s soup, however, is the best version of celery I have ever tasted. I suggest you try it.
Brynn shares his delicious venison burger patties wrapped in bacon. “This recipe is nothing fancy, however, if cooked over an open fire the smoke enhances the flavours and leaves you wanting more,” he says. “For me this sitting-around-a-blazing-fire-and-exchanging-stories style of eating is about transporting family and friends into the wilderness. The whole experience is one that my family and I have enjoyed repeatedly. I urge you to get out there, become one with nature and all it offers. The great outdoors inspires me and foraging for flavours motivates me. Since I can remember I have known what I can and can’t eat in nature - simply by observing the animals and their behaviour. Perhaps this is the reason I have huge respect for the animals I hunt and utilise every part, possible.”
Andiswa works well, developing recipes on the Elba cookers here at the school. She chooses to share her Chakalaka recipe. It’s one of her favourite dishes because “it’s simple yet delicious”. She started making it at a very young age and, over the years, experimentation with flavours has changed her original recipe. Sometimes it was too spicy, other times too hot. She knew she needed balance - mixed spice and coconut delivered a spicy sweetness. “A function at home is not complete without a chakalaka dish. The ingredients vary from person to person, so does the spiciness. It’s, therefore, a dish you can easily make your own,” Andiswa says.