Posts in cooking
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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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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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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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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Emily's Frankies' Ginger Ham and Green Bean Salad

The recipe student Emily Schmidt selected includes the use of ginger beer and you’ll be surprised how easy it is to prepare her Frankie’s Ginger-Beer Poached Gammon. I know that as you look at the photograph (taken by the school’s new photographer, Kate Martens) and read up the recipe, you’ll be asking yourself why you save gammon for Christmas.

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Potato and Almond Bake

My almond-and-potato dauphinoise (fancy name for a cream-based potato bake) is a firm favourite and I wish all chefs would put as much love into cooking as Elaine did when she made this for our recipe test and photo shoot.  Hands-down it’s the best daupinoise I have ever eaten.  It has the perfect balance of crunch to creaminess. Elaine and I have a love affair with potatoes which means we could never go on the Banting diet. Potatoes and almonds help relieve headaches so I know what I’ll do when next I feel one of those coming on.

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