Posts tagged Jackie Cameron
Lemon Meringue Recipe

The new year welcomed the #20182019 students to Jackie Cameron School of Food & Wine. Over the next few months, I plan to introduce you to our current students. Each of them will share their own family-favourite recipe with you and we’d all be grateful if you’d try the recipes and then email the school with your comments. Courtney Stuart chose to share her lemon meringue pie. It was so delicious that it was flattened before our eyes soon after Karen Edwards had taken the last photograph.

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Ramola's Patta Recipe

One of the countless highlights of the meal - which comprised many interesting and tasty delights - were little, individual bread boards. They required hours of hard work and today I’m sharing two of the items on that board. It’s an irresistible chilli bites and patta recipe that Ramola Makan, the proud ambassador of Elba, taught me many years ago.

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Ramola's Chilli Bites Recipe

One of the countless highlights of the meal - which comprised many interesting and tasty delights - were little, individual bread boards. They required hours of hard work and today I’m sharing two of the items on that board. It’s an irresistible chilli bites and patta recipe that Ramola Makan, the proud ambassador of Elba, taught me many years ago.

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Souffle Midlands Free Range Egg Omelette with Lamb Curry Recipe

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.

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Jonty Nicolson's Breakfast Recipe

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.

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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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Trizanne Kodi's Celery Soup

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.

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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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Jordin Shelly's Carrot Cake

This scrumptious carrot cake recipe is an old, family recipe that we traditionally make during Easter. It is definitely a favourite, and one of the first dishes my mom taught me to make. My gran taught my mom to make it and I’m sure you will agree that it’s one of the easiest and most delicious cakes.

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