Chef Stacey Lee Chan Culinary Blog

MINTY FRESH

2011-09-30T14:30:00.000+02:00

How stunning is this mint, its such a strong green color, looks so healthy and has reached the size it is without being pumped with chemicals and hormones....WHY.... because it comes from my garden.

I used it for my demonstrations at Good Food and Wine Show.

GOOD FOOD AND WINE SHOW WITH ALVIN

2011-09-29T13:56:00.001+02:00

Last weekend was the Good Food and Wine Show in Joburg and SMEG had a stand with Foodiction and Spekko, we had the spekko competition running on the stand the whole weekend and then on sunday the winner was announced BUT the most exciting part was that Alvin Quah from Masterchef Australia was on our stand judging the competition and doing daily demos.

The show was packed on Saturday and Sunday so much so you could barely walk from stand to stand but there were a few gem stands with a difference, the one that stood out the most was the beer stand where they put a plastic cup on a disc and it filled with beer from the bottom up, fantastic concept and great interest from lots of people, right opposite it was a "new style" pork stand that served the most amazing ribs i have had in a long time.

The other new interesting stand I really loved was the flavoured, alcoholic cream in a can...so basically its like Orley whip cream in a can you get but it had 4 flavours, chocolate and cherry being my favourite but it was alcoholic so great for desserts, to top on hot chocolates and coffees, actually to top on just about anything :) ha ha.

JUDGING IN ISTANBUL,TURKEY

2011-09-22T07:25:00.000+02:00

I was extremely privileged to be invited to judge at the 2011 Jeune Chefs Chaine des Rotisseurs competition this month in Istanbul, it was the competition I won last year and it was so interesting to be on the judging side this year.

Istanbul is amazing, it never sleeps, there is bumper to bumper traffic at midnight, you only really go the restaurants and 10pm for dinner, and the people are really accommodating.

I walked to Taksim square the one evening and it was hilarious to see Mc Donalds and Burger King slap bang in between all the beautiful Turkish restaurants. Sampling the street food was divine, but there beef is ummmm, interesting, I tried shish kebabs, simit, some sort of cheese and egg baked thing, Turkish delight, fresh and dried dates, spices, fruits, felafel filled with chicken and so much more I cant remember.

But there are 3 things I had that stood out the most, the apple tea - it seems drinking tea is their past time and its served in these stunning little glasses, Turkish coffee which you should definitely not have before you want to sleep and then from this little patisserie i tried what i thought was a savoury bagel type thing with hazelnuts on top but was actually filled with a chocolate, raisin and cinnamon filling, it was divineeeeeee.

I also went on a dinner cruise down the Bosphourous river which was spectacular, we had dinner on board and belly dancing, the bubbles where flowing and it was still boiling hot at midnight.

OK enough about my memorable experience back to the competition, there were 21 competitors from all over the world, their black box was a giant lobster, rack of lamb with 21 bones, figs, aubergines and a leek.

The kitchen I just have to boast held 6 SMEG ovens, in turkey, cool hey. The competitors settled in quickly and then the judging started. There were 4 kitchen judges from Australia, Canada, France and me from SA.

We worked as a great team and they were so willing to spread their knowledge of judging onto me and for that I'm very greatful.

The winner of the young chefs competition was from USA, 2nd from Germany and 3rd from Columbia.

All in all it was an unforgettable experience that I would love to do again...OH YES I forgot to add I was invited back to judge next year, BERLIN, here we come :)

OFF TO TURKEY

2011-09-02T15:55:00.000+02:00

Its T minus 3 days till Im off to turkey to judge the chaine des rotisseurs young chefs competition, I cant wait to sample turkish cuisine, shop around in the the spice markets, be a tourist before my work there starts.

so no blogging for 2 weeks and when im back i will fill my blog with pics of all the stunning food I ate and places I saw.

LOUIS ROEDERER CHAMPAGNE BRUNCH

2011-08-30T10:50:00.000+02:00

I was very privileged to be able to go to the Louis Roederer champagne brunch on Sunday morning at the Hyatt hotel.

It was absolutely mind blowing, besides the fact that your champagne glasses were never allowed to be empty and were constantly being topped up either with the Louis Roederer Brut 2004 and Louis Roederer Rose 2006, but we were also all treated to a glass of Louis Roederer Cristal 2004, wow, amazing, words cannot describe.

On top of the endless supply of champagne was an endless supply of food that once again was out of this world, where even as a chef I did not know where to start.

There were tables of breads, cheeses, cold meats, salads, seafood from spider crab clause to giant prawns to lobsters, then a roast leg of beef that was so huge I don't even want to know what the actual size of the animal was, whole baby pork, curries and stews, one of my favourites was white wine risotto served in a giant Parmesan wheel so as you scrapped some of the risotto onto your plate the heat of the risotto had melted some of the Parmesan and you scrapped a cheesy, creamy risotto.

I'm sure I have forgotten a lot of the other savoury food but I have to move onto the dessert which could have been awarded a gold medal, besides from the presentation of all the decadent desserts the taste of each was amazing.

I think I sampled everything from mini tiramisu cakes to macaroons, mini chocolate mousse domes, puff pastry crisps, homemade ice creams, apple strudels with vanilla sauce, baumkuchen dipped in chocolate and YES I did eat all of it....

This Sunday was one of the high lights of my year.

LOOKING FOR A CHEF

2011-08-19T15:11:00.000+02:00

Hello all

Im looking for an enthusiatic, easy going chef/person who would like to run their own coffee shop, I would need light lunches to be made with the menu changing every second day or so, have fresh cakes, muffins baked daily, no nights unless there is a function - not often, tues-sat, 8-5pm and sat 8-3pm.

Im happy to give this oppertuninty to a student fresh from chefs school if you willing to handle the stress and pressure of running it yourself.

You need to have good ideas, be neat, clean and presentable, have a good knowledge of food hygiene and menu costings.

If you are interested please email me on stacey@smegsa.co.za The position is in johannesburg in fourways along william nicol.

Thanks

ANOTHER BEAUTY FROM THE GARDEN

2011-08-15T13:56:00.000+02:00

Fresh parsley from the garden, our garden, home grown, the way to go, go green guys...

SUNDAY LUNCH

2011-08-15T11:28:00.000+02:00

OCTOPUS PASTA

This was my Sunday lunch, Octopus pasta - Mauritian style, absolutely mouth wateringly delicious.

I bought baby octopus from La Marina, Miguel made his Mauritian tomato sauce, we quickly flash fried the octopus then added the tomato sauce and allowed it to simmer for 2 minutes.

We served it with al dente spaghetti that had been tossed in sauteed garlic, red onion and melted butter and finished off with some fresh chives stirred through.

The combination of the rich tomato and octopus sauce with the al dente herbed spaghetti was the perfect way to spend a Sunday lunch and OF COURSE we had bubbles with it.

BLACKEND SPRINGBOK LOIN

2011-08-12T15:01:00.000+02:00

SPRINGBOK AND TOASTED SESAME SALAD

Instead of the usual hot beef salad, which is a great spring salad because its a warm salad while its still a little cool outside, BUT trying to use more local/traditional produce I want to change it to a springbok salad.

Remembering that springbok should not be over cooked and rare in the middle its delicious if you melt butter in a pan and as it starts to turn a golden nut colour place the springbok loin in and season well all over, brown on all sides then deglaze the pan with brandy and allow to flame. Remove the springbok and allow to rest. Slice thinly.

Make some black pepper and garlic croutons by cutting cubes of ciabatta, drizzle them with olive oil and black pepper and bake at 180'C until golden and crispy. Rub fresh garlic over them.

Toss some mixed lettuce leaves together, cut some cherry tomatoes in half, some blanched asparagus tips and fold together with the springbok and croutons and the liquid from the pan you browned your springbok in.

Crumble some goats feta on top and sprinkle a few toasted sesame seed over and serve while still warm.

DUCK AND RASPBERRY SALAD

2011-08-11T13:25:00.000+02:00

SPRING RECIPE 2

These 2 flavours work together in harmony and produce a mouth watering dish, the tartness of the fresh raspberries and raspberry vinaigrette cut through the fatty richness of the duck.

Recipe:

1 small pkt watercress
1 small pkt mixed lettuce leaves
5 baby corns, cut into 3
10 mange touts, cut in half
2 cakes black pepper feta
2 cooked duck breasts, crispy skin but pink inside
1 punnet fresh raspberries
50ml raspberry vinaigrette
100ml grape seed oil
seasoning

Method:

Toss all together and serve with some warm homemade wholewheat bread, slightly toasted and rubbed with garlic.

WOMENS DAY ARTICLE

2011-08-10T15:32:00.000+02:00

This was an article that came out on womens day from the HOTEL AND RESTAURANT MAGAZINE

GOOOOOOO WOMEN................

Plea for more recognition of women in tourism

August 8th, 2011 by Andrew Moth | Categories: food, hotels, industry, people, restaurants, tourism, training

In the picture above is Stacey Lee Chan, one of the growing number of women chefs helping to expand the appeal of the South African hospitality industry as a career choice.

A plea for greater recognition of the role played by women in the tourism and hospitality industries has been made by Calvyn Gilfellan, CEO of Cape Town Routes Unlimited (CTRU), on the eve of National Women’s Day tomorrow.
Although women performed key roles and responsibilities at all levels of the Western Cape’s tourism industry, their valuable contribution was not always acknowledged, he said.
“Tourism and hospitality are labour-intensive industries providing ample opportunities for women with their unique strengths and abilities to thrive. Significant progress has been made, but we are concerned that in some of the sub-sectors women are still struggling to break through the proverbial glass ceiling,” Gilfellan said today.
“Although women are well-represented in the tourism industry, too many occupy the lower echelons of the employment structures. It is time that more of them are employed as general managers, directors of companies and senior executives in government and other agencies.”
In recognition of the importance of women in the industry, CTRU fully supports the following United Nations World Tourism Organisation proposals to elevate the role of women in tourism:

• The general improvement of the role and status of women in the tourism industry
• Create awareness of the opportunities available to women at all levels of the travel and tourism industry
• Ensure that women’s matters and gender equality are high on the agendas of tourism policy and legislative processes
• Support good training, development and career opportunities for women in or wanting to enter the industry
• Support policy and legislation that provides for equal opportunity and equal pay for female employees
• Strongly speak out against sexual and other exploitation of women and children in the industry
• Acknowledge and celebrate women’s immense contribution to the industry

SPRING BLOSSOMS

2011-08-10T15:19:00.000+02:00

I had decorex for the past few days and in the estate where it was being held I came across this tree that was blossoming, they are the first sign of spring and so gorgeous I just had to take a picture.

These blossoms make me think of a stunning warmish Saturday afternoon brunch with warm bagels filled with smoked trout, cream cheese, freshly sliced avocado and a good squeeze of lemon juice and cracked black pepper with a glass of rose bubbles, all seated under a blossom tree.

Spring brings along a stunning assortment of fruit and vegetables, use whats in season as its at its best.

Enjoy spring and keep watching and reading for some stunning simple, yet classy and sassy spring recipes.

TOFU AND CHICKEN SOUP

2011-08-04T15:41:00.000+02:00

For everyone who doesn't like tofu or doesn't know how to cook it and serve it here is a simple way to make tofu taste mouth watering.

Firstly it has to be fresh fresh tofu, which you can normally get at any Chinese shop.

Then you make a strong chicken broth and put the tofu in when it boiling hot so it basically poaches the tofu.

The tofu will then cook in this broth and absorb all the flavours of the broth.

Serve the broth with some freshly chopped spring onions, if you don't go back for a second bowl something is wrong with you :)

Enjoy TOFU...

SECOND ATTEMPT

2011-08-04T15:27:00.000+02:00

So the first time attempt at making rotis was ummmm, not so successful but Miguel made these the other night and that are divine, correct texture and taste and yet no disrespect his dads rotis are the ultimate best.

I love being married to a Mauritian, it opens up so many more doors on the culinary side, their food is so flavourful and different and I love having the opportunity to learn and eat a different style of food on a daily basis.

YUMMY rotis

HOME GROWN MUSHROOMS

2011-08-04T15:01:00.000+02:00

Miguel and I bought a "grow-your-own" mushroom kit from the garden shop a few weeks ago and are now able to reap the benefits. After daily spraying of water in a sunny room that doesn't reach over 25'C, covered with a plastic bag to form the condensation, we have grown our first round of white oyster mushrooms and its fantastic.

Its so much more rewarding having a dinner with the produce that you have grown either from your garden or from a box( ha ha).

So dinner tonight will be a simple home- grown garlic and butter sauteed mushroom pasta and I think I will use the tomato and chili flavoured linguine I got from Italy.

REMEMBER 2 rules when cooking mushrooms...

1. Always cook your mushrooms in butter, the nutty butter flavour compliments the mushrooms well
2. always finish your cooking of mushrooms with a good squeeze of lemon, this adds a nice bite to the lemons and cuts through the butter as well.

If you remember these 2 rules your mushrooms will always be delectable.

HERE ARE SOME PICS OF OUR MUSHROOMS

BISCUIT MILL

2011-07-26T11:50:00.000+02:00

I was in Cape Town over the weekend and went to the biscuit mill on saturday morning. I havnt been there in 2 years since I moved to joburg and was so pleased to see that it still attracts so many people that are all interested in amazing food, organic food, wine and coffee. There is no better way than to spend a morning there looking at all the passionate food stalls from fresh organic mushrooms, to honey to vegan food to organic chocolate and pastries to die for.

I couldnt resist buying a few things there as I was having family round for a dinner that evening. These are the fabulous mushrooms that I bought, organic south african proscuitto that was mouth watering. Just look at the freshness of it all.

I just scored then because I wanted to grill them

Pink oyseter mushrooms

PICTURES FROM HOTEL AND RESTAURANT

2011-07-26T11:32:00.000+02:00

If you go onto www.hotelandrestaurant.co.za you will see the artical on the competition I won, but here are some of the pictures...

My winning dish

Concentrating on plating up

All the people that won in different categories, trying to smile with a mouth full of stiches after having a mouth op a few days earlier

IL LEONE

2011-07-22T13:01:00.000+02:00

On wednesday night I went to Il leone and had the most amazing night, the food and wine was flowing til we literally rolled out of there.

We started with a bottle of processco that is absolutly the yummiest sparkling wine from Italy and a cold meat platter.

The rest of our friends joined and we went through to our table, we then all shared starters of amatriciana spaghetti and capreze salad with proper buffalo mozzarella.

My 3 other guests all had the special of beef fillet on the bone and vegetables while I tried the homemade gnocchi with bolognaise sauce, all was fantastic and was washed down by a delicious red.

We then finished the night with traditional tiramisu and homemade ice-cream and chocolate sauce and coffees.

Besides from the food being out of this world the atmosphere set the tone for a fantastic evening and staff were very professional and friendly, even the chef came to check we were alright and opened the kitchen early to make us a cured meat platter while we were waiting.

Everyone in cape town who hasnt been to IL Leone is missing out on a fabulous night.

INTERESTING WEEKEND

2011-07-18T15:34:00.000+02:00

This was a very eventful weekend for me, on saturday morning I competed in the Hudson and Knights pastrex and mastercraft competition and I came 1st in the professional chefs section.

Then in the evening I was upgraded in the Chaine des Rotisseurs to Vice Conseuillier Culinaire, part of the joburg baillage commitee.

I will also be the inaugural chair for the young chefs club that is starting soon and will work along side Francis Krone as he heads up the young sommeliers club.

So a good weekend all round, being a chef really opens up a lot of oppertunities

COMPETITION DISH

2011-07-12T13:20:00.000+02:00

I got through to the finals of the Mastercraft and Pastrex competition that is taking place this Saturday at SACA.

The dish im producing is a...

Caramelized onion and porcini mushroom mille- feuille with pan fried prawns, accompanied by a lightly curried cauliflower puree and a drunken grape vinaigrette.

This was the picture I entered for the competition but I'm going to change the plating for the final.

Hold thumbs everyone :)

RICE SOUP

2011-07-11T13:21:00.000+02:00

Rice soup, for most people who have not tried rice soup they way my husband make it, they would think that it sounds horrible, tasteless and gluey, BUT when its flavoured up with soaked shitake mushrooms, chicken breasts and mushroom soy, its one of the most satisfying soup, especially in this cold weather.

He of course tops his bowl with freshly chopped chili and coriander which I'm sure just adds even more flavour and texture to the soup, I on the other hand like the subtle flavours of the mushroom and chicken.

Ingredients:

1 cup rice, soaked
1 handfull dried shitake mushrooms, soaked until soft
2 chicken breasts
500ml vegetable stock
45ml mushroom soy
salt
pepper
chopped coriander - optional
chopped chili - optional

Method:

Place the rice, drained shitake mushrooms and whole chicken breast into a pot with the stock and cook until the rice is soft.
Remove the chicken breast and roughly chop up, set aside.
Blitz the soft rice and mushrooms so that its chunky then add the chicken back into the soup and on a low heat, season the soup to your taste, allow flavours to infuse for a while and if to thick add more stock to thin out.
Serve with fresh chili and chopped coriander

PALAZZO WINE DINNER

2011-07-04T15:21:00.000+02:00

On saturday night the Palazzo Hotel at Monte Casino held a shiraz wine dinner. We drank shiraz right the way through each course, even with the dessert and the pairing were fantastic. The food was simple yet elegant and every plate was hot and tasty.

The dessert was exeptionally interesting as nothing on the dish was actually sweet except the strawberry ice cream but that had a roasted spiced red pepper dust over and yet the whole dish with the wine worked so well.

You should all go the the southern sun wine pairing dinners, they are exceptionally informative from certified sommelier Miguel Chan, you can see when and where they are on the southern sun website.

SQUID INK PASTA

2011-07-04T14:40:00.000+02:00

My husband recently came back from Italy and he brough me back squid ink spaghetti. Last night he cooked it and tossed it through a mixture of green olives, onions, olive oil, white wine, parsley and chives and we finished it off with some truffle oil.

It was the most amazing tasting pasta I have eaten in ages. Simple, sophisticated and elegant.

HIRSCHS DEMONSTRATIONS

2011-06-28T15:31:00.000+02:00

Hello All, sorry I havnt blogged for ages it been quite a hectic past few weeks, I have been in durban for the past week doing winter demonstrations in the hirschs store, in umhlanga and hillcrest and tomorrow a chocolate course in Ballito.

Im trying to bring back some of the tradtional dishes and make them more lively and enjoyable but easy for people to be able to make at home.

On the menu for the past week was...

Beef wellington with honey roasted vegetables and fresh herbs
Cinnamon and mint chocolate cream with homemade shortbread and dark chocolate brownies to dunk.

Here is a simple recipe and a few pictures that where taken.

Beef wellington

Ingredients:

1x whole beef fillet, cleaned

30ml oil

2 punnet mushrooms, finely chopped

1 onion, finely chopped

30g butter

1x roll of ready-made puff pastry

1 egg

Seasoning

Method:

Brown the beef fillet all over to seal in all the juices then set aside.

In a hot pan melt the butter then add the finely chopped onion and sauté until lightly golden then add the mushrooms and cook until a dry mushroom mix, all the excess water needs to be cooked out. Season the mixture.

Unroll the puff pastry and lay in front on you, cover all over with a thin layer of the mushrooms, leaving 2cm open around the outside.

Lay the beef fillet in the middle and roll the pastry up over the beef. Seal the fold with egg wash, turn over and place the seam on the baking tray, egg wash over the pastry then bake at 180’C until the pastry is puffed and golden.

Honey roasted root vegetables

Ingredients:

4 carrots cut into chunks

4 potatoes cut into chunks

4 parsnips cut into chunks

4 beetroots cut into chunks

100ml honey

100ml oil

Seasoning

Method:

Place all the vegetables cut into chunks in a roasting tray, drizzle over the oil and seasoning and roast until almost cooked.

Drizzle over the honey and allow caramelizing over the vegetables then serve with a slice of beef wellington.

CHEFS MAGAZINE

2011-06-20T14:38:00.000+02:00

Hello All

Go look at the latest Chef Magazine issue 23, Im on page 29 commenting on Silwood School of Cookery.

LENTILS, LENTILS, LENTILS

2011-06-13T13:33:00.000+02:00

Lightly curried lentils with layers of aubergine,topped with creamy mozzarella

I made this dish in durban the other evening for a function and everyone loved it, its great for vegetarians

Ingredients:

1 onion, finelly chopped

60g butter

15ml curry powder

250g lentils, soaked overnight

100ml white wine

2 cans, whole peeled tomatoes

3 aubergines, sliced and grilled

1 block mozzarella, grated

seasoning

Method:

Melt the butter into a pot and saute the onions until lightly golden, add the curry powder and cook it for a few minutes.
Drain off the soaked lentils and add to the pot, stirr for a few minutes then add 100ml white wine, once cooked away add the tinned tomaotes and stir every so often.
Once the lentils are soft season well and set aside.
Slice the aubergines lenghtways, place on a baking sheet, drizzle with a little olive oil, season well and throw some torn basil leaves all over, bake in the oven until lightly golden.
Get a oven proof baking dish, spoon a layer of lentils down then top with a aubergine layer, sprinkle a little cheese, then continue this until all the lentils are finished and top with a final layer of cheese.
Bake in the oven at 180'C for 30 minutes or until the cheese has melted and gratinated.

Serve with a nice roasted vegetable salad.

VEGETABLES AND LAVENDAR

2011-05-31T13:28:00.000+02:00

Now I have tried a lot of different fresh herbs with my roasted vegetables but on sunday when we braaied we put some fresh lavendar sprigs in and roasted the vegetables on the braai. I will admit I was very skeptical at first because I thought it would totally overpower the vegetables and I was leaning more to lavendar being associated with sweet things...BUT I was sorely mistaken.

The subtle lavendar flavour just coated the vegetables and left a gently lingering flavour of lavendar on the palate which was fantasticly scrumptious. We also added fresh thyme and butter to the vegetables but the lavendar was the distant flavouring and it worked really well.

So if you are roasting vegetables and you dont have rosemary, lavendar works just as well. TRY IT

BREAD ON THE BRAAI

2011-05-30T13:33:00.000+02:00

Yesterday with the weather being so stunning I decided to stay at home and braai instead of going out, my husband always wants to experiment so he decided to make mini springonion and sesame seed bread rolls on the braai and they were absolutely divine.

He made the bread dough and allowed it to prove, then he folded in fresh springonions and sesame seeds, rolled it out, brushed with olive oil then folded up and allowed to prove for a little while and then straight onto the braai.

They had such a stunning flavour from the springonion and toasted sesame seeds and then the smoky braai flavour, you should definitly try these at home.

RECIPE:

850g flour
50g bran
10g yeast
15g salt
15g sugar
350ml water
300ml milk
3 springonions
45g sesame seeds
olive oil

METHOD:

Heat the milk and water in a microwave for 1 minute, then add the sugar and the yeast and leave for 10 minutes.
In a kenwood combine the flour, bran and salt then add the wet mixture and mix until all combines then knead in the kenwood for 7 minutes, the dough should be pulling away from the sides and form a ball, if not add more flour or more liquid.
Cover the mixture and allow proving until double in size.
Cut the springonion, knock back the dough and fold in the springonions and sesame seeds.
portion into little balls, roll out and brush olive oil over then fold up and leave to prove for 15 minutes.
Place onto the braai but only turn when you see a golden crust forming on the bottom of the bread. Turn over and cook on the other side.
Serve hot with the meat and vegetables

NATIONAL CHAINE COMPETITION

2011-05-27T16:12:00.000+02:00

Its the National Chaine des Rotisseurs young chefs competition next thursday at nestle, they will be competing for the international round which will be held in Turkey,Istanbul in september.

Its a mystery basket competition with the basket leaning towards turkish influenced foods where the competitors have 3 hours to cook and 3 course meal for 4 people, they then have their food crit by 6 professional judges and watched in the kitchen by 2 kitchen judges.

Every establishment should aid their young chefs to compete and better their skills and knowledge, and this competition is the way forward for them.

WHAT A FIND

2011-05-27T12:28:00.000+02:00

Today I found out that there is a shop in boksburg that is called the UK emporium, and its like a mini supermarket with all UK products from food to beverages to toileries, how about that, a shop that sells overseas produce right on my door step and I didnt have a clue.

I cant wait to go shopping and see what the UK has to offer right here in johannesburg.

Lai Lai Gardens

2011-05-25T15:44:00.000+02:00

I heard from a friend that this restuarant Lai Lai gardens in Illovo is fantastic, its in the thrupps centre. Im going to go try it out on sunday, its the best day to go but you have to book.

Will give it a write up on monday.

PETITS FOURS

2011-05-25T15:32:00.000+02:00

On saturday I will be at Petits Fours deli doing a hands on demonstration on yeast based patisserie items and tea time treats.

Avocado magazine will be there to shoot pictures of the demo and place it in next months magazine.

The menu will be...

Homemade ciabatta bread
Croissants
Hands on roast chicken and butternut quiche
Hands on icing and garnishing orange cake

So look out for it it the next avocado magazine

GRAND DESIGNS SUCCESS

2011-05-23T10:48:00.000+02:00

Grand designs was a huge succes not only for SMEG but for the Live chefs theatre as well.

On friday I was in the chefs theatre demonstrating a menu consisting of Chicken, shitake and fresh herb springroll with a chilli and mint dipping sauce and then pan seared scallops with a lightly curried cauliflower puree with a druken sultana, red onion and gherkin vinegarette.

Then on the SMEG stand I demonstrated a simple dark chocolate, cinnamon and fresh mint fondue with coffee sponge, coconut marshmellos and citrus segments to be dunked in.

On saturday in the theatre again I demonstrated pan fried cob on a bed on sauted porcini and wooden ear mushrooms, dressed with a basil pesto dressing and a lemon sauce hollandaise.

On sunday on the SMEG stand we made a divine chicken curry which we served in the form of little bunny chows topped with a tomato, onion and fresh coriander salsa.

A good weekend all round with SMEG dominating Grand designs on many other stands and stalls.

STAR TOMATO

2011-05-23T10:33:00.000+02:00

Has anyone seen a star tomato, this is what I found in my fruit basket yesterday ha ha ha, amazing what nature can do

WEDDING CAKE NO2

2011-05-22T15:35:00.000+02:00

This is the 5 tierd wedding cake I made for a friends wedding on saturday... all 5 layers are a different flavour, the base is coffee then chocolate then almond then orange and the top is fruit cake.

A BLAST FROM THE PAST

2011-05-16T14:43:00.000+02:00

This was a menu I came up with in my 3rd year of chef school, its funny to see how quickly you grow being in the industry

Prosciutto wrapped fig skewers

Warm Goats cheese and asparagus tartlets

Venison carpaccio with a petit rocket and parmesan salad

Avocado Ritz with a twist

Mango and chilli sorbet

Black Trumpet crusted pan fried beef fillet with a red onion infused fondant potato and a panache of grilled vegetables with jus corse

White chocolate and frangelico panna cotta with poached summer berries and hazelnut biscotti

Fudge

Canapés

Prosciutto wrapped fig skewers

Serves: 10

Ingredients:

5 very thin prosciutto slices

2 ½ ripe figs, quartered

15ml grated parmesan

Seasoning

Equipment:

10 toothpicks/ 10cm skewers

Method:

· Cut each prosciutto slice lengthways into 2 strips.

· Slice the figs into quarters then lay each quarter on a strip of prosciutto. Wrap up and secure together with a toothpick. Sprinkle over grated parmesan and season.

Preparation time:

20 minutes

Plating:

Remove the toothpick if desired and garnish with a chervil

Sorbet

Mango and chili sorbet

Serves: 10

Ingredients:

250ml water

250ml sugar

90g glucose

50g lemon juice

1 chili, deseeded and chopped

1kg mango, peeled and stoned

1 mango, peeled and sliced thinly

Equipment:

Ice cream machine

Blender

Fine chinoise

Stick stop

10 Chinese spoons

Method:

· Combine the water, sugar, lemon juice and a chopped chili in a pot over a low heat. Stir until the sugar is dissolved then turn up the heat and allow simmering for 5 minutes. Remove from the heat add the mango and blend until smooth. Pass through a fine chinoise, allow to cool in the fridge until cold then pour into the ice cream machine to churn.

· Slice a mango thinly and dip into sugar syrup, place onto stick stop and place into the pass over night.

· Once churned scoop into a container and freeze in the freezer. Scoop 10 balls and place into Chinese spoons.

Preparation time:

1 ½ hours not including freezing time

Plating:

Scoop 10 individual balls and place into Chinese spoons. Garnish with a sprig of mint and a dried mango crisp.

Friandise

Fudge

Serves: 10

Ingredients:

330g granulated sugar

100ml water

1 can condense milk

60g butter

30ml golden syrup

Equipment:

20x20cm tin, greased well

Method:

· Dissolve the sugar in the water then bring to the boil. Add the condense milk, butter and syrup.

· Allow simmering, stirring occasionally until the mixture is half way between soft and hard boil on the sugar thermometer. Remove from the heat and beat with a electric beater until the mixture holds a ribbon.

· Pour into a greased tin and allow setting.

Preparation and cooking time:

30 minutes and 30 minutes

TODAYS LUNCH

2011-05-12T13:59:00.000+02:00

The Italian directors are here today so I had to make lunch, I wanted to give them some nice local produce but full of flavor and freshness so I decided to serve then a lightly smoked trout, marinated in fresh ginger and chilii and quickly grilled under the salandar, and I served them with grilled sugar snaps, baby button, porcini, long stemmed brocoli and baby corn dressed with a balsamic and porcini jus.

It went down really well so I suggest everyone try this "local is Lekker" dish at home.

INTERESTING QUICHE

2011-05-11T12:20:00.000+02:00

Yesterday I made a roasted garlic butternut and fresh ginger chicken quiche, it was absolutly divine and I suggest you all try this.

Butternut and chicken Quiche

Ingredients:

1 roll pastry
2 chicken breasts, rubbed with fresh chopped ginger
1 small butternut, cut into cubes and roasted with garlic and drizzled with olive oil
3 eggs
250ml cream
small bunch fresh chives, snipped
seasoning

Method:

Line the quich pan with the pastry, bake blind until cooked then remove the foil and bake the pastry until lightly golden.
Rub the chicken with the ginger and toss the butternut with the olive oil and garlic and roast in the oven at 180'C.
Combine the eggs, cream, chives and seasoning.
Fill the pastry case with the filling then the egg mixture and bake at 170'C until the egg mixture sets.
Serve warm with a crisp green salad.

GRAND DESIGNS

2011-05-10T12:44:00.000+02:00

Just a preview of whats to come, grand designs is happening in 2 weeks time in joburg and its going top be totally SMEGGED out, so all come and see our amazing appliances, taste some mouth watering food and come and watch me do live demos in the Chefs grand arena.

WINTER BREAD

2011-05-10T12:36:00.000+02:00

This bread is a rich wintery bread served best straight from the oven with butter and cheese, or otherwise the next day when all the flavour have infused.

Fresh orange and sultana fruit loaf

Yield: 10

Portion size: 20g

Ingredients:

200ml milk

1 teaspoon of bicarbonate of soda

50g butter, melted

200g cake flour

½ teaspoon of cinnamon

100g brown sugar

250g sultanas

50g almonds chopped

30ml orange juice and zest of 1

30ml marmalade

Equipment:

20cmx 10cm loaf tin

Preparations:

1) Pre heat the oven to 160’C

2) Mix the milk with the bicarbonate of soda, combine the remaining bread ingredients into a bowl. Add the mix and beat together for 5 minutes.

3) Spoon the mixture into a greased tin and bake for 2 hours.

4) Once cooled warm the marmalade and spread in on top of the bread.

Preparation and cooking time:

25 minutes and 2 hours

THE CRISPIEST CRISPY PRAWNS EVER

2011-05-06T15:45:00.000+02:00

My husband taught me how to season prawns to make them taste absolutly divine, the trick is to season them overnight in fish sauce and black pepper, the salty liquid almost slighty pickles them which also gives the prawns an even better texture.

Then I just drain them and coat them in cornflour or rice flour and place them straight into hot oil and deep fry until golden and crispy, allow to drain on paper and eat immediatly with a homemade chili mayonnaise or and anchovy aioli.

The corn flour or rice flour is what gives the prawn the light crispy coating, normal flour is to heavy so often it absorbs to much oil and make the prawn more greasy than just light and crispy.

You have to try these at home, they are so simple but super tasty, and if you dont like prawns you could substitute them for calamari rings or tubes and I would add a tiny amount of 5 spice to the corn or rice flour then, mmmmm

UP AND COMING

2011-05-04T14:29:00.000+02:00

To everyone its Taste of Cape Town starting tomorrow until sunday, come and sample the mouthwatering mouthfulls of the top restaurants and chefs in cape Town and ofcourse come to the live chefs theatre to see the STUNNING SMEG appliances they will be cooking on.

Taste of Cape Town, greenpoint bowling club, thurs-sunday, BE THERE

DECOREX CAPE TOWN 3

2011-05-03T14:31:00.000+02:00

For my last demonstration yesterday afternoon I made...

Pan seared scallops with a curried cauliflower puree, drunken grape and red onion vinegarette
Cinnamon chocolate fondue with fresh fruit and toasted coconut marshmellows

The fondue was really simple I just heated cream with ground cinnamon, once it had scaled I added the 70% dark chocolate and allowed it to melt slowly then simmer gently for a few minutes to thicken and serve with fresh fruit - berries or stone fruit is the best to serve because of the tart flavour that compliments the rich chocolate cream sauce.

You have to try this at home it is so simple and easy and fun at the table as well, you could aso add brownies or biscuits to be dunked in the warm chcoclate as well, its your choice. ENJOY

DECOREX CAPE TOWN 2

2011-05-01T08:39:00.000+02:00

Yesterday at Decorex I introduced different kinds of springrolls to the public, most people are so tired of the usual vegetable, chicken, beef and prawn which is sad because there are so many other fillings out there you can try. Yesterday I made a sweet and savoury springroll.

Fish and shitake mushroom springroll
Banana, dark chocolate and mint springroll with a ginger cream dipping sauce

The fish and shitake springroll was a huge success, not many people had had that combination before and I flavored the filling up with springonions, coriander and mint.

The public loved the sweet springrolls as well, as they to were different and the sweet banana and dark chocolate was complimented very well with the ginger cream sauce.

So for everyone that is bored with springrolls, try these or come up with your own filling and experiment and have fun.

DECOREX CAPE TOWN

2011-05-01T08:29:00.000+02:00

Im in Cape Town for decorex and I am doing demonstrations in the Live Chefs DSTV theatre as well as on the SMEG stand.

On friday I demonstrated...

Pan fried gnocchi with a porcini cream and crispy sage leaves
Parmesan crusted chicken skewers

Everyone loved the chciken skewers because instead of just doing a normal egg wash I added wholegrain mustard to the mixture which gave it a really intense flavour then instead of just doing the normal bread crumb layer I crusted the chicken with parmesan, place it under the grill and gratinated the skewer until it was a stunning golden colour.

With the gnocchi I blanched it first until it floated and then instead of just putting it straight into the sauce I toss them in a hot pan with butter until they had a golden crust, it makes the gnocchi lighter but gives it a good texture.

For the porcini cream to give it a even more intense porcini flavour the water that I soaked the porcinis in I added to the mushrooms while they were being panfried and allowed the mixture to reduce right down then I added the cream, it give the sauce a really strong mushroom flavour as well as a good colour as well.

BEST RESTAURANT IN THE WORLD

2011-04-26T14:30:00.000+02:00

Visit this site to see NOMA, voted the best restaurant in the world
http://www.noma.dk/

THE RED CHAMBER

2011-04-26T14:23:00.000+02:00

Last night for the first time I ate at The Red Chamber,its a Chinese restaurant in Hyde Park, the food was divine,atmosphere enjoyable and relaxing and the restaurant almost fully booked.

Apparently they have been around since Hyde Park shopping centre was built and any restaurant that can last that long should definitly be a hot spot to go for lunch or dinner.

We started with wonton soup which was not their strong point interms of authentic taste and flavour but good nontheless, we then had beef noodles which was one of the best things I have eaten in a while, sizzling prawns with a satay sauce which when they say sizzling thats what they mean, they were so tantalizing we could have ate bucket loads, we tried the pork dumplings and then to finish off we had the half peking duck with pancakes, plum sauce, cucumber and springonion, there were no words for that dish and little left on the plate after.

This is definitly a place to try, very well priced for both food and wine and just a fantastic restaurant all round.

EASTER HOT CROSS BUNS

2011-04-21T12:06:00.000+02:00

An early Happy Easter wish to everyone and here with a simple recipe to fill your house with spicy, warming, mouth watering aromas and to make your own homemade hot cross buns.

Hot cross bun recipe

Homemade hot cross buns from a SMEG client in Ballito

Ingredients:

500g flour

10g dried yeast

80g castor sugar

5ml cinnamon

5ml mixed spice

Tepid water/milk -enough to make dough

150g cake mix

Glaze:

50g sugar

50ml water

2.5ml cinnamon

Cross:

Flour and water

Method:

• In a bowl mix together the flour, yeast, sugar and spices together then add enough tepid water or warm milk until dough has formed that pulls away from the sides of the bowl. Leave to rise for 30 minutes.

• Knock back the dough and fold through the mixed fruit, allow rising for another 20 minutes then shape into balls and place onto a greased baking tray.

• Allow to rise for 15 minutes.

• Mix the sugar and boiling water together, add the cinnamon and allow infusing, once cooled brush this over the buns as a glaze.

• Mix together flour and water until a thick paste has formed, place into a piping bag and pipe a cross over the bun.

• Bake at 180’C for 20 minutes or until golden and cooked through.

WEDDING CAKE

2011-04-19T11:02:00.000+02:00

This is the wedding cake I made on saturday

SMEG FUNCTION

2011-04-19T10:26:00.000+02:00

These are simple vanilla sponge cupcakes that I iced with butter icing for a SMEG function. Its so simple and anyone can do these and just ice them differently for any occasion.

DEEEEEEELICIOUSSSSSSS

2011-04-11T11:29:00.000+02:00

Wild mushroom and chive linguini deglazed with Madeira

Yield :4

Ingredients:

400g cooked linguini

500g mixed wild mushrooms

2 cloves garlic, chopped

50g butter

100ml madiera

45ml chopped chives

Seasoning

100ml cream

Method:

· In a hot pan, melt the butter then add the mushroom and garlic and sauté until cooked.

· Deglaze the mushrooms with Madeira and allow simmering until almost a glaze.

· Season well then finish off with cream, allow thickening slightly, adding the chives and tossing through the cooked pasta.

· Shave some parmesan on top as optional.

The picture is from http://www.stockfood.com/

FRESH FROM THE SEA

2011-04-11T10:56:00.000+02:00

Fish lovers will adore this dish and there is nothing better than fresh mussels straight from the ocean

Saffron and white wine steamed mussels accompanied by crunchy baguette topped with anchovy aioli

Yield: 4

Ingredients:

28 mussels

1 onion, finely chopped

1 pinch saffron

250ml white wine

4 large baguette slices

60ml mayonnaise

2 cloves garlic, finely chopped

4 anchovies, chopped

Seasoning

Method:

· In a pot fry the chopped onion gently then add all the mussels, saffron and white wine, place a lid on the pot and allow steaming. Shake the pot every few minutes and cook until all the mussels have opened, if any don’t, throw them away. Season.

· Place the baguettes under the grill to toast.

· Mix the mayonnaise with the garlic and anchovies and season with black pepper.

· Top the crunchy baguettes with the aioli and serve with the mussels.

The picture is from http://www.stockfood.com/

A WELL BALANCED MEAL

2011-04-09T14:18:00.000+02:00

Almond and wild mushroom stuffed chicken breast on a bed of young creamy sautéed leeks, baby beetroot and herd gnocchi with a white wine jus.

Yield: 10

Portion size: 180g

Ingredients:

10 chicken breasts

100g porcini mushrooms

100g shitake mushrooms

50g brown mushrooms

20g butter

100ml white wine

150g ground almonds

100g whole grain mustard

Equipment:

Heavy based saucepan

Preparations:

1) Make a pocket in the chicken breasts by sliding your knife into the side making sure you don’t cut through on either side. Set to one side.

2) Slice all the mushrooms then heat up a saucepan with a bit of butter and sauté all the mushrooms. Once just about cooked add 100ml wine a simmer for 5 minutes. Allow cooling then add the ground almonds and seasoning. Stuff into the chicken breasts.

3) Heat the pan again and sear the chicken breasts on either side then rub on some whole grain mustard, place on in a roasting try and bake at 180’C for 20 minutes.

Preparation time and cooking time:

20 minutes and 45 minutes

Herb Gnocchi

Yield: 10

Portion size: 100g

Ingredients:

2kgs potatoes, mashed and kept warm

10 ml salt

Pinch of grated nutmeg

2 eggs, beaten

750 ml cake flour, sifted

100g parsley and chives combined chopped finely

Equipment:

Potato masher

Preparations:

1) Peel potatoes and boil until cooked, mash and add salt and nutmeg. Add the 2 beaten eggs and mix together

2) Sift the flour then sift the flour into the mash and mix together to form dough. Add chopped herbs and mix.

3) Roll the dough into tiny oval shaped balls about 3cm in height. Bring a big pot of water to the boil and add the gnocchi in batches and when they come up floating allow cooking for a minute more then remove and drain.

4) In a hot pan with melted butter saute the gnocchi in batches so a golden crust is formed then serve.

Preparation time and cooking time:

30 minutes and 40 minutes

Creamy young leeks and baby beetroot

Yield: 10

Portion size: 50 g each =100g in total

Ingredients:

500g young leeks sliced into thin rings

50g butter

125ml cream

100ml white wine

Seasoning

500g baby beetroot, halved

125ml olive oil

4 large garlic cloves, crushed

Equipment:

Small roasting pan

Tin foil

Preparations:

1) Heat a pan with butter in and once melted add the sliced leeks and allow to sweat until softened, then add cream and wine and allow to reduce and thicken until they form a nice creamy consistency and leeks are cooked. Finely add seasoning taste.

2) Heat oil and garlic in a roasting pan in the oven at 180’C for 5 minutes. Peel then halve the baby beetroot, remove the hot oil and place the beetroot in the oil. Cover the roasting pan with tin foil and turn oven down to 150’C and allow cooking until a knife slides easily into the beetroot.

Preparation and cooking time:

20 minutes and 45 minutes

White wine jus

Yield: 10

Portion size: 50 ml

Ingredients:

200 ml white wine

500ml chicken stock

50g flour

Seasoning

Equipment:

Roasting pan used from baking the chicken

Whisk

Measuring cup

Sieve

Preparations:

1) Deglaze the hot pan with 100 ml wine that was used to bake the chicken in. Then add the rest of the chicken stock and wine and allow reducing.

2) Whisk in the flour making sure all the lumps are whisked out and then allow the raw flour taste to cook out. Sieve into another bowl then season to taste.

Preparation and cooking time:

5 minutes and 10-15 minutes

Plating:

Place leeks on the plate as base then add beetroot and gnocchi. Slice the chicken breast in half at an angle and served crisscrossed on to top obtain height.

A SIMPLE STARTER OR WAY TO JOOZH UP A BRAAI

2011-04-09T14:10:00.000+02:00

Parma ham, pear, pine nut, Gorgonzola and crouton salad with truffle oil dressing.

Yield: 10

Portion size: 120g

Ingredients:

150g croutons

150g toasted pine nuts

250g-coz lettuce, chiffonaded

5 pears cut into 8ths

200g Gorgonzola, crumbled

Equipment:

Frying pan

Preparations:

1) Cut the white bread into small blocks removing the crusts then place into a pot of hot oil and allow turning golden then removing and draining.

2) Toast pine nuts in a hot frying pan until they acquire a golden colour. Wash the lettuce; dry it off then chiffonade and place into a bowl.

3) Slice the pears into 8ths and add to the lettuce. Crumble the Gorgonzola into the lettuce and add the pine nuts and croutons. Toss all together.

Preparation time and cooking time:

30 minutes and 5 minutes

Truffle oil dressing

Yield: 10

Origin: Ellerman house

Portion size: 15-20 ml

Ingredients:

100ml truffle oil

100ml olive oil

10 ml sherry vinegar

Seasoning

Equipment:

Whisk

Preparations:

1) Pour truffle and olive oil, sherry vinegar and seasoning into a bowl and whisk together until all the flavours have combined. Drizzle the dressing over the salad.

Preparation time:

3-4 minutes

Plating:

Place the salad on the plate but plate it so that the salad has height then drizzle over the dressing and a little around the plate.

TASTING

2011-04-07T13:54:00.000+02:00

I had a tasting at westcliff the otherday for an up coming event and this is pics of the food.

In order

ASIAN MEETS FRENCH

2011-04-06T09:44:00.000+02:00

Braised duck with grilled mushrooms and zucchini strips on a bed of green tea infused pasta accompanied by a light lemongrass dressing.

Yield: 10

Origin: Food and home magazine

Portion size: 180g

Ingredients:

10 duck legs with thigh attached

2 onions finely chopped

3 carrots finely chopped

3 leeks finely chopped

2 sticks of lemon grass roughly chopped

30g finely chopped ginger

50g tomato puree

500ml white wine

1 ½ litres chicken or duck stock

Equipment:

5-litre pot

Measuring cups

Preparation:

1) In a hot pan brown the duck legs until the skin is crispy and golden.

2) Finely chop the onions, carrots, lemon grass and ginger. In a 5-litre pot add the onions and the leeks and allow cooking until soft then adding the carrots, lemongrass and ginger and allowing cooking until they turn a light golden.

3) Then add the tomato paste and 100ml of white wine and allow simmering for 5 minutes. Add the duck legs into the pot with the rest of the wine and the chicken or duck stock.

4) Allow the liquid to simmer gently with a lid on for 1-1 ½ hours until the duck is tender and falling off the bone.

Preparation time:

15 minutes

Cooking time:

2 hours

Plating:

Place the leg on a bed of green tea infused pasta with grilled tomatoes and zucchini strips and a lemongrass dressing over.

Grilled mushrooms and zucchini strips

Yield: 10

Origin: own idea

Portion size: 100g

Ingredients:

500g white button mushrooms

500g baby marrows

150 ml olive oil

Maldon salt and cracked black pepper

Equipment:

Roasting pan

Gravity slicer

Preparations:

1) Slice the zucchini length ways on the slicer into thin strips.

2) Turn all the button mushrooms with a paring knife.

3) Place the mushrooms into the roasting pan and drizzle with oil the season. Place into a pre-heated oven at 180’C and allow to cook for 10 minutes before adding the zucchini strips and allow cooking for a further 10 minutes. Then turn the grill on and let the vegetables take on colour before removing and plating.

Preparation time and cooking time:

20 minutes and 25 minutes

Plating:

Place the vegetables on the plate with the rest of the main course.

Green tea infused pasta

Yield: 10

Origin: Food and home magazine

Portion size: 120g

Ingredients:

1.2 kg of taglitelli

5 green tea bags

Equipment:

3-litre pot

Preparations:

1) Bring 2 ½ litres of water up to the boil, add 5 green tea bags to the water and allow the flavours to release before adding the pasta then cook till al dente.

Preparation time:

5 minutes

Cooking time:

20 minutes

Plating:

Place on a plate acting as a bed for the rest of the main course ingredients.

Lemon grass dressing

Yield: 10

Origin: Megan Williams – heavenly food

Portion size: 50 ml

Ingredients:

Juice of 6 lemons

4-tablespoon water

2 level tablespoon palm sugar

2-tablespoon fish sauce

2-tablespoon sweet chilli sauce

4 stems lemon grass finely sliced

4 cloves garlic finely chopped

4 mild red chillies, deseeded and cut into fine strips

8-tablespoon olive oil

Seasoning

Equipment:

Measuring spoons

Preparations:

1) In a saucepan bring the lemon juice, water, palm sugar, fish and chilli sauces to the boil, then lower the heat and simmer for 1 minute or until slightly syrupy. Add the lemon grass, chopped garlic and red chillies and simmer for a further minute. Allow cooling then whisk in the oil and seasoning.

Preparation time and cooking time:

10 minutes and 5 minutes

Plating:

Drizzle over the main course and serve

White chocolate mousse with poached strawberries and almond tuile

Yield: 10

Origin: The complete SA book of food and cookery

Portion size: 80g

Ingredients:

300g white chocolate

150g butter

5 eggs separated

500 ml cream

Equipment:

Whisk

Saucepan

Preparations:

1) In a double boiler melt the white chocolate and butter together. Allow cooling slightly then whisk in the egg yolks.

2) Beat the cream until thick then whisk up the egg whites in another bowl.

3) Fold the cream into the chocolate mixture then lightly fold in the egg white and set in a bowl over night.

Preparation time:

15 minutes

Cooking time:

10 minutes

Poached strawberries

Yield: 10

Origin: the complete SA book of food and cookery

Portion size: 50 g

Ingredients:

500g strawberries, hulled

Juice of 1 lemon

375ml sugar

½ vanilla bean, split lengthways

250ml water

Equipment:

Measuring cups

Scale

Preparations:

1) Sprinkle the strawberries with lemon juice and 125ml sugar and leave to macerate for 30 minutes.

2) Make a syrup with the remaining sugar, water and vanilla been and allow to simmer for 5 minutes.

3) Poach strawberries in the syrup over a very low heat for 5 minutes, strain then cool.

Preparation time:

30 minutes

Cooking time:

15 minutes

Plating:

On a plate with a dollop of white chocolate mousse.

Almond tuiles

Yield: 10

Origin: Silwood School of cookery

Portion size: 1 each

Ingredients:

2 egg whites

120g-castor sugar

60g cake flour

a few drops of almond essence

60g melted butter

60g flaked almonds.

Equipment:

1 Sheet stick stop on a baking slide

1 hard piece of card cut into any shape.

Spatula

Rolling pin

Preparations:

1) Pre heat oven to 190’C. Whisk egg whites until firm then gradually beat in sugar until peaks form and all sugar is added. Carefully fold in all the rest of the ingredients except the flaked almonds.

2) Place ½ a teaspoon of the mixture on a baking slide with the stencil on and smooth out. Remove the stencil and sprinkle on some flaked almonds. Place into the oven to bake for 5-8 minutes or until golden around the edge. Remove the tuile and place over a rolling pin to acquire shape.

Preparation time and cooking time:

25 minutes and 8 minutes

BICE DINNER

2011-04-06T09:26:00.000+02:00

Hello All

On the 16th April at Southern sun Bice Restaurant at Hyde Park, there is going to be the most authentic Italian Buffet dinner I have ever eaten before. Its a Chaine Function to support the young chefs and sommeliers to travel internationally to compete so all please join this wonderful event, the details and menu are below.

Dear Confreres and friends;

Our next monthly dinner will take place at the Southern Sun Hyde Park hotel on Saturday the 16^th of April 2011. All funds raised at this dinner will be used to host both the Regional and National Jeune Commis and Jeune Sommelier competitions, taking place in Johannesburg during April and June 2011 consecutively.

The dinner promises magnificent views of Johannesburg in a relaxed and informal setting paired with sumptuous wines presented by Karen Lee from Iona Wines.

Executive chef Desree Gates and the culinary team of Bice will provide a stunning evening not to be missed!!

Venue : Southern Sun Hyde Park Cigar Room and Pool Deck

Date : Saturday 16 April 2011

Time : 19h00 for 19h30

Cost : Members – R275.00 per person

Non Members – R300.00 per person

Menu price includes wines sponsored by Iona Wines with a cash bar on request.

To Book : Please contact any of the following committee members before Tuesday 12 April 2011

Karin Paquay via email paquaykarin@hotmail.com

Lynn Butler via email lynn@credibledata.co.za

Stacey Lee Chan via email stacey@smegsa.co.za

Please submit proof of payment to secure your booking

FNB Merchant Place

Branch code: 200607

Account no.: 62223715345

Accomodation : Single B&B R 550-00 / Double/ Twin B&B R 700-00 night of 16 April 2011

Hyde Park Southern Sun Hotel ...book directly 011 341 8080

Or hydepark@southernsun.com reference: Chaine des Rotisseurs

Please note : Our monthly raffle will be available @ R50.00 per ticket

Parking : Secure parking is available in the Hyde Park Shopping Centre parking area. Please

note that there is an hourly rate applicable.

Menu

Antipasti

Caprese con Mozzarella di Bufala

Buffalo Mozzarella Caprese Salad

Tortino di Gorgonzola e Noci con Asparagi e Cialda di Polenta

Mini Gorgonzola and Walnut Pie

Primi Piatti

Proscuitto di Parma e Melone
Parma Ham and Melon

Homemade Live Pasta Station

Tagliatelle with a Variety of Sauces (Bolognaise, Oxtail, Vongole and Porcini Mushrooms)

Veal Ravioli

Butternut Ravioli

Pesci con Carni

Salmone al Limone con Verdure Gratinate

Grilled Salmon with Vegetable and Lemon Butter

Ossobuco ai Funghi con Risotto alla Milanese

Braised Veal Shank with Saffron Risotto and Mushroom Sauce

Dolci

Tiramisu

Classic “Lift me up”

Torta di Mele della Bice

Bice Apple Tart

Sorbetto al Limoncello

Limoncello Sorbet served with Strawberries

SWEET WITH A HINT OF SAVOURY

2011-04-05T09:18:00.000+02:00

I came across this dessert while I was working at Leinster Hall, I was new to the industry and I thought"how gross to mix savoury and sweet together" but when I tried it I fell in love and this is a fantastic dessert to serve for people that dont have a sweet tooth.

Pineapple sponge served with sesame seed ice cream and a chardonnay sabayon

Yield: 10

Origin: Leinster hall

Portion size: 80g

Ingredients:

250g butter

250g sugar

6 eggs

500g flour

30g baking powder

120 ml milk

2 pineapples

Equipment:

Bain Marie with a aerated middle shelf to steam pudding

10 metal rings 7cm in height and a 4cm diameter

Preparations:

1) Cut the pineapple into rings with the core removed and using the metal ring push down into the pineapple to make a base of pineapple for the cake.

2) Cream butter and sugar together till light and fluffy. Add 1 egg at a time and mix completely before adding another egg.

3) Sift the flour and baking powder adding slowly to the egg mix as well as the milk to form a smooth batter. Pour into the metal rings and steam for 45 minutes.

Preparation time and cooking time:

30 minutes and 45 minutes

Sesame ice cream

Yield: 10

Portion size: 30 ml

Ingredients:

500ml milk

500ml cream

250g sesame seeds, roasted

12 egg yolks

300g sugar.

Equipment:

Ice cream machine

Preparation:

1) Scald milk and cream. In a hot pan roast sesame seeds until they start to pop then add to the cream mixture.

2) Whisk egg yolks and sugar together, add a bit of the cream mix and whisk in then add the rest of the cream mix and allow to cool.

3) Pass through a sieve to expel seeds and place mixture into an ice cream machine to set then into the freezer in a container.

Preparation time:

3 hours including in the machine to freeze.

Plating:

Place on top of the sponge with a sesame seed brittle on top of ice cream.

Chardonnay sabayon and sesame seed brittle

Yield: 10

Portion size: 30 ml and 1 brittle

Ingredients:

3 egg yolks

75ml castor sugar

250ml chardonnay

20 ml water

250g granulated sugar

100g roasted sesame seeds

Equipment:

Stick stop

Preparations:

1) Beat egg yolks with sugar in bowl until they are pale and thick.

2) Add wine and whisk vigorously then place over saucepan of simmering water and continue whisking until sauce thickens. Remove from the heat and whisk a few more times then ready.

3) Melt the sugar for the brittle in a saucepan and once completely melted add the sesame seeds then pour out onto stick stop and allow to hard or shape before it hardens.

Preparation time and cooking time:

10 minutes and 20-25 minutes

DOLCE PANFORTE (say it in an italian accent)

2011-04-01T15:22:00.000+02:00

When I was in 2nd year at Silwood I had the amazing experience of working at Ellerman House in bantry bay, this was a recipe used by them often as petit fours at the end of the night with coffee.

Dark chocolate pan forte

Yield: 10

Origin: Ellerman house

Portion size: 10-15g

Ingredients:

½ tablespoon cinnamon

½ teaspoon mixed spice

125g-cake flour

200g mixed nuts

1-tablespoon cocoa

200g dried fruit

100g dark chocolate

150g sugar

150g honey

Icing sugar for dusting

Equipment:

Scale

Measuring spoons

Lined square container to bake mixture in

Preparations:

1) Preheat oven to 150’C. Sift flour, cocoa and spices together then mix in fruit and nuts that have been chopped. Melt chocolate and set aside.

2) Cook the sugar and honey till it reaches softball stage then take it off and add the dry ingredients with the melted chocolate and mix well. Pour into lined container and bake for 45 minutes. Cool, cut into blocks and dust.

Preparation time and cooking time:

30 minutes and 45 minutes

The picture is from http://www.stockfood.com/

A TRUFFLE OF INDULGENCE

2011-04-01T15:05:00.000+02:00

Steamed asparagus with a truffle hollandaise

Yield: 10

Portion size: 120g

Ingredients:

500g asparagus

2 egg yolks

15ml water

20ml lemon juice

Zest of 1 lemon

1 kalahari truffle, finely chopped

125g unsalted butter

Small pinch of salt

Equipment:

Double boiler or a pot with a bowl on top

Steam basket

Preparations:

1) Heat about 2cm of water in the bottom of a double boiler and bring to simmering point. Place egg yolks, water and 10 ml lemon juice in the top and whisk until the yolks thicken.

2) Now add the slightly softened butter that has been cut into blocks piece at a time. Whisk all the time incorporating each piece of butter thoroughly before adding the next. Once all in add salt and 10 ml lemon juice. Fold through the truffle at the last minute.

3) Place the asparagus that has had its base cut at an angle in the steam basket that is over a pot of boiling water and allow steaming until just cooked through.

4) Place 5 stems onto a plate and drizzle the warm hollandaise over.

Preparation time:

15 minutes

Cooking time:

20 minutes

Plating:

On a plate place 5 asparagus stems then drizzle with hollandaise and garnish with some shaved truffle or drizzled truffle oil.

AN ASIAN TRESURE

2011-04-01T14:50:00.000+02:00

Asian rice paper rolls

Yield: 10

Portion size: 50g

Ingredients:

10x 15cm rice paper wrapper

2 small carrots cut into 5cm long julienne strips

½ small cucumber, cut into 3cm batons

5 spring onions, sliced thinly on the diagonal

1 knob of ginger cut into thin julienne

Equipment:

Bowl of hot water

Preparations:

1) Cut all the ingredients into the necessary cuts then place them on individual plates.

2) Take a rice paper wrapper and place it in a bowl of hot water for 10 seconds, then quickly place a bit of all the ingredients into the middle of the wrapper but not to full.

Fold in the sides and make sure the entire filling is covered and the wrapper is tight.

3) Slice in half at an angle and serve

Preparation time:

20 minutes

Plating:

Cut the roll in half on the diagonal and stand it on the base, drizzle with some sweet chili sauce and serve.

Picture from http://www.stockfood.com/

SPLATTERED TOAD

2011-03-30T13:31:00.000+02:00

Hello All

Read this and support, if we all buy these wines, which are fabulous, we will help save a special breed of toads that is dying out because of us, so support SPLATTERED TOADS.

Welcome Wine Lovers!

Welcome to my abode - a website unashamedly dedicated to my fabulous new wine: the splendid Splattered Toad. Now available as a delectable, not-to-be-missed Sauvignon Blanc, as well as a mouthwatering, must-have Shiraz/ Cabarnet Sauvignon.

My name is Leopold, by the way; so called to reflect my status as a Western Leopard Toad. I agree: my parents clearly lacked imagination! Not an amphibian’s strong point I’m afraid.

Merriment, on the other hand, now there is a discipline we toads excel in. Take my great Uncle Toad. Yes him of the Hall, who was notorious for his escapades (but come to think of it, quite a devil on the road). I too have a thirst for travel and adventure. You can follow the Tale of this Travelling Toad on You Tube or catch up with me on Face Book.

And please do tell me what you think about my Splattered Toad wines or find out more about my history. If you have already had the pleasure of indulging in a bottle of my wine, I would also like to thank you for your support. Isn't it ironic that our quest for refreshment places us in the line of danger, while your revelry can help save us?