Against the odds, a township cooking school in Cape Town is slowly making a difference, and forging promising careers in hotels and restaurants for its students Dressed in a white chef’s hat and a neat uniform, two students are methodically combining flour and butter in a bowl. The oven is nearly at the correct baking temperature for scones in the making, and trainer Ashley Miller is supervising their steps. It’s a familiar scene from any professional cooking class. The difference is that this one is in a converted container in Langa, in greater Cape Town. Eziko Cooking & Catering Training…
Food & Home Entertaining’s food editor ANNA MONTALI relished a delicious visit to L Telfair Golf & Spa Resort where she cooked Mauritian cuisine with the expertsANNA MONTALI…
Renowned French chef Marc Guebert is Johannesburg”s Mr Souffle. A magician with egg whites and a whisk, he estimates that in the last 30 years he has conjured up more than 400 000 of his light-as-air creations. Since he arrived in South Africa in 1972, Marc Guébert’s Grand Marnier soufflé has been the shining star of high-society birthday parties and economy-altering business lunches. In French, the expression “à bout de soufflé” means “breathless”, and Marc’s soufflé has consistently left Johannesburg diners gasping in admiration. From his early days at Ile de France and later at Bistro 277, the popularity of…
I find it so much easier to use a pair of sharp kitchen scissors to chop herbs and leafy vegetables like spring onions – I even cut my…
• Bamboo steamers are designed to fit into a wok, a frying pan or onto a pot. • They are perfectly suited to steaming vegetables, Asian-style dishes, fish, chicken, vegetables and dumplings. • Some bamboo steamers are deep enough to hold individual pudding bowls. • To prevent food from sticking to the bamboo, line the steamer with baking paper. • When using your steamer for the first time, soak it in cold water for about an hour. Place the bamboo steamer over boiling water and cover with the lid for about 10 minutes.
General rules when roasting meat and chicken: • Chicken 500g – 3,5kg: 30 minutes at 220°C + 10 minutes per 500g at 180°C. • Beef on the bone: 10 minutes at 220°C + 15 minutes per 500g for rare, 20 minutes for medium and 25 minutes for well done. • Beef off the bone: 10 minutes at 220° + 10 minutes per 500g for rare, 15 minutes for medium and 20 minutes for well done. • Whole fillet: 8 minutes per 500g at 220°C. • Slow-roasted lamb: 25 minutes at 160°C + 25 minutes per 500g. • Pork: 30 minutes…
Gravy is made from the juices and bits and pieces that are left behind in the roasting pan after roasting meat and chicken. Once the roast is cooked,…
Measure the pasta dough ingredients as you would normally and… • For black pasta, add a sachet of squid ink to 400g flour then mix with the rest of the ingredients. Take care not to spill as the ink stains, and remember to rinse your hands after use. Squid ink is available from your local fishmonger. • For red pasta, add 100ml concentrated tomato paste to the ingredients. • For green pasta, wash and cook 300g spinach and drain well. Chop finely and add to the remaining ingredients. • For something completely different, which is guaranteed to bring compliments, once…
To achieve the correct results when boiling sugar, it’s essential to use a sugar thermometer. Check the accuracy of your thermometer by placing it in water that has…