Posts in cooking
Kamohelo Mokhele's KOO Pilchards Risotto Recipe
Kamohelo Mokhele's KOO Pilchards Risotto Recipe

KOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.

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cooking, fish, rice, school of food & wineJackie CameronJackie Cameron School of Food and WIneKOO Pilchards Recipes, KOO Pilchards, Pilchards, Tomato Sauce, Pilchards in Tomato Sauce, KOO Pilchards Risotto, Kamohelo Mokhele, Koo Bursary, KOO Students, KOO Products, KOO Sponsorship, KOO Recipes, students 2022, Students 2022, Students, Student Recipe, Student KOO recipe, School of Food & Wine, School of Food and Wine, Jackie Cameron School of Food and Wine, Jackie Cameron School of Food & Wine, Fish Recipes, Fish Risotto, Tomato Fish Risotto, Tinned Fish Recipe, Tinned Pilchards, Risotto Recipe, risotto, RisottoComment
Lihle Mahambehlala's KOO Spicy Pilchard Cabbage Rolls Recipe
Lihle Mahambehlala's KOO Spicy Pilchard Cabbage Rolls Recipe

KOO recently launched a new range of Pilchards; Pilchards in Tomato Sauce and Pilchards in Hot Chilli Sauce, and our students had the honour of developing a few delicious recipes for you to try at home.

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school of food & wine, fish, cookingJackie CameronJackie Cameron School of Food and WIneLihle Mahambehlala, Koo Bursary, KOO Sponsorship, KOO Pilchards, Pilchards, Spicy Pilchards, Cabbage Rolls, Recipe, Students, students 2022, Student Recipe, KOO Recipes, KOO Pilchards Recipes, Greek Cuisine, Cabbage, Cabbage Recipe, Stuffed Cabbage Rolls, Pilchard Cabbage Rolls, Spicy Cabbage Rolls, School of Food & Wine, Jackie Cameron School of Food and Wine, KOO Students, KOO Products, Family Dinner, Family Meal, Jackie Cameron School of Food & Wine, School of Food and Wine, Healthy Recipes, Healthy Dinner, Chili Sauce, Fish Recipes, Tinned Fish Recipe, Dolmades, Spicy Fish DolmadesComment
Lungelo’s “Midlands” Meaty Bones Samp Recipe
Lungelo’s “Midlands” Meaty Bones Samp Recipe

“As a family, samp has always been close to our hearts because we regard it as a traditional dish. It is presented at every single event. My recipe for you is special to me because my mom would make when I was still a child. Being away from her now, it felt right to make a dish that reminded me of home.” - Lungelo Mbele

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school of food & wine, beef, cookingJackie CameronJackie Cameron School of Food and WineSamp, Samp recipe, Samp and Bones, Bone Samp, Meaty Bone Samp, Midlands Meaty Bone Samp, Midlands, Midlands Meat, Lungelo Mbele, Samp Beef recipe, Students, Students 2022, Student Recipe, School of Food and Wine, Jackie Cameron School of Food & Wine, students 2022, Recipes, South African Recipe, Traditional Recipes, Family recipe, Defy, Comfort food, heart warming recipes, Kathy Pitout Photography, Kathy Pitout, WonderbagComment
Nolan Adimulam's Lamb and Vegetable Potjie with Dumplings Recipe
Nolan Adimulam's Lamb and Vegetable Potjie with Dumplings Recipe

The inspiration behind doing the potjie kos came from Nolan Adimulam’s birthdays, as a young boy. His family would abstain from eating meat for the entire month of October, which made catering for his birthday suppers a difficult process.

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asian, cooking, school of food & wine, curryJackie CameronJackie Cameron School of Food and WineLamb Potjie, Potjie Recipe, Potjie Kos, Potjiekos, Lamb and Vegetable Potjie, Vegetable Potjie Recipe, Lamb Recipe, Spicy Potjie, Potjie and Dumplings, Dumplings, Nolan AdimulamComment
Nardia Adam's Potstickers / Chinese Dumplings Recipe
Nardia Adam's Potstickers / Chinese Dumplings Recipe

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?

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cooking, chickenJackie CameronJackie Cameron School of Food and WineNardia Adams, Chef, Fudart, Potstickers, Potstickers Recipe, Recipe, Jackie Cameron, Chinese Dumplings, Chinese Dumplings Recipe, Dumplings, Dumplings RecipeComment
Brynn Enslin's Venison Burger
Brynn Enslin's Venison Burger

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.” 

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school of food & wine, cookingJackie CameronJackie Cameron School of Food & WineBrynn Enslin, Recipe, Jackie Cameron, Burger, Burger Recipe, School of Food and Wine, Gourmet Burger, Gourmet Burger Recipe, Venison, Venison Recipe, Venison Burger, Venison Burger RecipeComment
Andiswa Mqadlana's Chakalaka
Andiswa Mqadlana's Chakalaka

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.

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cooking, school of food & wineJackie CameronJackie Cameron School of Food & WineRecipe, Jackie Cameron, Chakalaka, Chakalaka recipe, School of Food and Wine, Andiswa Mqadlana, Durban Masala, Masala, Oryx Salt, Koo Baked Beans, Sunfoil Sunflower Oil, Jackie Cameron School of Food and Wine, Elba, Elba CookersComment
Jonathan Kapp's Whole Roasted Trout
Jonathan Kapp's Whole Roasted Trout

Jonathan Kapp is sharing a recipe for a Wayfarer whole trout. In the students’ first week we visited many of our suppliers including Wayfarer Trout. Clearly, the beauty of this farm captured Jonathan and stimulated a desire to make this dish.

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cooking, fish, school of food & wineJackie CameronJackie Cameron School of Food & WineJonathan Kapp, Recipe, Jackie Cameron, Whole Trout, Whole Trout Recipe, How to make Whole Trout, Trout, Trout Recipe, Jackie Cameron School of Food & Wine, School of Food and Wine, Wayfarer TroutComment