Indian sweets for annual Diwali feast

Neru Daya is renowned for her sweetmeats PHOTOGRAPHS: SALVELIO MEYER

Neru Daya is renowned for her sweetmeats PHOTOGRAPHS: SALVELIO MEYER

THE Daya home at 59 Crammer Street in Port Elizabeth’s predominantly Indian suburb of Malabar is a frenzied place to be this time of year.
And Nirmalla Daya’s kitchen is the nerve centre as it is where she spends up to 14 hours a day creating fantastical treats for Diwali, or Deepavali, the annual Festival of Light that will be celebrated by Hindu families across the world today and tomorrow.
Nirmalla or Neru, as most in the area know her, has prepared her sumptuous sweetmeats for the city’s Hindu community for nearly 30 years, save for a three-year gap while living with her younger daughter, Kalpana, in Somerset-West.
Former clients have been queuing up since her return to PE in February, especially over the last few days as friends and families traditionally exchange sweetmeats at Diwali as a gesture of goodwill.
“There’s always a mad rush at the end,” chuckles Neru’s older daughter, Joshna, who assists her after hours.
“People leave it to the last minute as they think they’ll make the sweetmeats themselves, but they inevitably run out of time. Others try but are left with flops, as some of the recipes are very complicated.

Sweetmeats are an integral part of Diwali, the Festival of Light which is celebrated by Hindus around the world this weekend.

Sweetmeats are an integral part of Diwali, the Festival of Light which is celebrated by Hindus around the world this weekend.

“My mother uses the finest ingredients and everything is hand-made with love.”
Neru’s dining room is packed with pink and green halwa similar to Turkish delight; rich and creamy sweets called penda and burfee; tiny coconut-sprinkled doughnuts called gulab jamboo; shortbread biscuits or naankhatay; magaj which is made from chickpea flour; jewel-coloured ladu and swirly, golden jalebi that tastes rather like koeksisters. Googra, another popular sweetmeat, is a pastry crescent filled with semolina while poli is filled with coconut.
Neru learnt the art of making sweetmeats from her mother, Beakie Dhanjee, who was “a fine cook”, and her father, Narsai , who worked for a sweetmeats company in Durban, where Neru was born.
She also has a treasured first-edition copy of Zuleikha Mayat’s classic Indian Delights which she turns to occasionally, though she confesses many of her best recipes are “in my head” and not written down anywhere.
The bustle in her kitchen continues once Diwali is over, as she then applies herself to making Indian favourites like rotis and samoosas for functions.
According to Thina Balakistnen, chairwoman of the PE Deepavali Coordinating Committee, Diwali is a time when friends and families pray, enjoy meals and sweetmeats together and light rows of lamps, as well as fireworks, to symbolise the triumph of good over evil. New clothes are also worn in celebration.
“Deepavali, or Diwali, means a row of lights,” Thina said. “As light eliminates darkness and illuminates an entire space, so we should endeavour to eradicate the darkness of jealousy, greed, segregation, ego and hatred, and illuminate our hearts and souls with the light of love, compassion, comradeship and ethical and moral behaviour.
“The religious story of Deepavali revolves around Raam and Sita, who were exiled for 14 years, and how they overcame their trials and sacrificed their lives for the greater good of others.”
Thina said the Deepavali committee was established in 2008 with support from spiritual heads Shri Kesu Padayachee, Kiritbhai Archarya and Swetadipdas Prabhu. It represents the city’s main Hindu organisations as well as several sports clubs.
SweetMeat 002“The committee was established to mobilise organisations to make a meaningful contribution to the Malabar community, especially the youth. This objective is in keeping with the theme of Deepavali or Diwali, which is a time to unite, forgive, share and have respect and compassion for all – especially the disadvantaged.”
Thina said the sixth annual Deepavali Festival took place at the Malabar Community Centre last Sunday, and is always held the weekend before Diwali itself. “It began with a street procession and we had stalls with Indian cuisine, clothing and jewellery.” Funds raised were donated to victims of the fire disaster at Extention 6 in Malabar, a cancer patient from Uitenhage and Schauderville’s INN Safe Hands, a home for destitute children.
“The day ended with a live broadcast on LotusFM that included singing by 21 children, aged four to 11, from Hindu organisations in Malabar.”
Diwali services will take place at the SS Aulayam temple at 10.30am and at the Sathie Sanmarga Sangam at 9am today (Saturday). The PE Hindu Seva Semaj’s service is at 10am tomorrow (Sunday).

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Heidi wins Kitchen Maestro cook-off 3

Heidi Reid won last weekend’s round three of the Kitchen Maestro competition at Walmer Park. With her is St Francis Bay chef Bradley Castle, who set the fondant challenge for the cook-off.

Heidi Reid won last weekend’s round three of the Kitchen Maestro competition at Walmer Park. With her is St Francis Bay chef Bradley Castle, who set the fondant challenge for the cook-off.

AUDIENCE participation was taken to a whole new level during the third cook-off of the Kitchen Maestro competition at the Walmer Park Shopping Centre in Port Elizabeth this past weekend.
Heidi Reid, 41, of Lorraine, was an active audience member in the previous two cook-offs, but it was her turn to walk away the victor of the third cook-off, which leaves only two spots open for the semi-finals on November 16.
Saturday’s contenders had to recreate guest chef Bradley Castle’s decadent dark chocolate fondant dessert served with berry coulis and vanilla ice-cream.
Working only from a list of ingredients and no clues as to method, the five contestants had to produce a dessert that would literally burst its baked chocolate banks, revealing a soft and flowy chocolate centre.
Breaking with tradition, Bradley, head chef at the St Francis Links – and fellow judges Dewald Hurter of Chez Patrick in Port St Francis and Growthpoint Properties’ Cheryl Allin – named a runner-up to Heidi’s winning creation as the top two desserts were separated by only a few points. Chenel Robie of Walmer Downs took second place and was acknowledged for her efforts, as were other contestants Eleasha Neal of Walmer, Craig Allam of Willow Glen and Liza Vermaak of Charlo.
Heidi was so chuffed to win her cook-off that she hugged well-wishers all around her, from fellow contestants to her two children, sister and niece who came to support her.
“I come from a big family and we all love to cook, but I prefer cooking to baking so my heart sunk a bit when I saw we had to bake a dessert,” Heidi said. “But that just means I’m even more ecstatic about winning!”
She now joins the ranks of Martinette Magee and Berita Chigome as a semi-finalist who will take part in a “mystery box” semi-final challenge on November 16. The top two winners in the semi-final round will contest the finals on November 23 where the overall winner will be named in a back-to-back three-course meal cook-off.
This is the last chance to enter for Kitchen Maestro as cook-off number four takes place today (Saturday) from 11am at the Walmer Park promotions arena. To enter for cook-off number five being held next Saturday November 9, your entry must reach Walmer Park by the latest at noon this Wednesday.
The winner of Kitchen Maestro 2013 will receive a kitchen makeover from Adel Kitchens and Cabinets, among other prizes, adding up to a total value of over R50000.
There is no entry fee and anyone over 16 may enter for the remaining cook-off. Entry forms may be downloaded at: http://www.walmerparkshoppingcentre. co.za and, once completed, must be e-mailed to dcoetzee@growthpoint.co.za or hand- delivered to the info kiosk at Walmer Park, along with a photo and recipe of any meal you have prepared at home.
For more information, contact Danelle Bhana- Coetzee on (041)368-2690. Also check out Weekend Post every Saturday for updates and recipes from the competition.

Contestants had to recreate chef Bradley Castle’s dark chocolate fondant.

Contestants had to recreate chef Bradley Castle’s dark chocolate fondant.

Dark chocolate fondant with berry coulis and vanilla ice-cream

Ingredients

150g slab 70% dark chocolate
3 eggs, separated
100g castor sugar
125g unsalted butter
1 Tbsp cornflour
1 tot brandy
6 chocolate truffles
Butter for buttering ramekins
Cocoa powder for dusting 4 ramekins of 125ml size
Good vanilla ice-cream
100g mixed frozen or fresh blueberries
½ cup sugar
1 vanilla pod

Method

Melt the chocolate and butter over a double boiler. Cream together the egg yolks and half the sugar.
Whisk the egg whites with remaining half of the sugar until stiff. Mix together the brandy and cornflour until incorporated.
Butter the ramekins; sprinkle with the grated chocolate and leave in the freezer for 5 min.
Add the melted chocolate to the egg yolk and mix thoroughly, then add in the brandy mixture (it may seem at this point that the mixture wants to seize, however do not stress yet).
Add 1/3 of the stiff egg whites and whisk it into this mixture until all incorporated (you will see the mixture loosen up again). Add in the rest of the whisked egg whites and soft-fold them into the mixture until it is all incorporated.
Spoon the mixture into the ramekins until they are just under half full, then place one chocolate truffle in the middle and top up the ramekin until full.
Place the desserts in the fridge for 30 min to an hour.
Preheat the oven to 180C (it is very important that the oven is at this temperature before you put the fondants in). Place ramekins inside, drop the temperature to 165C and bake for 15 min.
For the berry coulis, place the frozen berries into a small saucepan, cover with sugar, split the vanilla pod and scrape the vanilla into the berries. Add ¼ cup of water, bring up to a soft simmer and let it simmer for about 15 min. Put it into a blender and puree; place in the fridge to let it cool. Once cool, put it into a squeeze bottle.
To plate the desserts, drizzle berry coulis onto each plate, then sprinkle about 1/2 tsp of biscuit crumbs from any biscuits you may have lying around onto each plate. Put the crumbs where you would like the ice-cream to go, then top with a nice ball of ice-cream straight onto the crumbs – this stops the ice-cream from sliding around on the plate.
Now place the fondant on to the plate.
NOTE: The fondants should rise like a soufflé over the top of the ramekin; you will need to serve them immediately after they come out the oven or they will drop.
TIP: If you have a gluten allergy you can use this mixture to make a flourless chocolate cake. Bake at 150C for 45 min and let it cool in the oven for 3 hours.

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Martinette through to the semis of Kitchen Maestro 2013

 

Martinette Magnee, of Walmer Heights in Port Elizabeth, won last weekend’s second round of the Kitchen Maestro cook-off.

Martinette Magnee, of Walmer Heights in Port Elizabeth, won last weekend’s second round of the Kitchen Maestro cook-off.

THE second cook-off of the annual Kitchen Maestro competition had all the elements of a suspense drama, including a knife injury, an intense time trial, high voltage stress and a near-incomplete meal from one of the contestants.
This did not sidetrack Martinette Magnee, of Walmer Heights in Port Elizabeth, who won last weekend’s cook-off in the Walmer Park Shopping Centre promotions arena.
Martinette, 37, a locum optometrist, kept her cool throughout the challenge of preparing ricotta stuffed chicken wrapped in parma ham with a Moroccan couscous salad, as demonstrated by chef Farah Barry from Singa Lodge in Summerstrand.
“I was hoping for it, but never expected to win my cook-off because you never know who your competition is,” said Martinette, who enjoys cooking and baking for her family including a seven-year-old son and five-year-old daughter.
Martinette and fellow contestants Catherine Macmillan from Mill Park, Dallas Land from Jeffreys Bay, Aimee le Roux from Walmer and Monitte Hoffman from Kabega Park had to recreate Farah’s dish within 35 minutes, using ingredients sponsored by Pick n Pay.
They then plated and presented their dishes to Farah, head judge Dewald Hurter and last year’s Kitchen Maestro winner Elke Gerber.
Farah said Martinette’s dish exceeded her expectations and confessed it tasted better than hers!

Farah Barry from Singa Lodge in Summerstrand was the guest chef for cook-off number two last weekend.

Farah Barry from Singa Lodge in Summerstrand was the guest chef for cook-off number two last weekend.

Martinette will join the first week’s winner Berita Chigome, and three other cook-off winners still to be decided, on November 16 for the semi-finals. Two of the five will then contest the finals on November 23.
The winner of Kitchen Maestro 2013, which is hosted in partnership with Weekend Post, will receive a kitchen makeover from Adel Kitchens and Cabinets and other prizes adding up to a total value of more than R50000.
There is no entry fee and anyone over 16 may enter for the cook-offs. To download an entry form visit www.walmerparkshoppingcentre.co.za The completed form must be e-mailed to dcoetzee@growthpoint.co.za or hand-delivered to the info kiosk at Walmer Park, along with a photo and recipe of any meal you have prepared at home. Cook-off number three is at 11am today but to enter for cook-off number four next Saturday November 2, your entry must reach Walmer Park by latest noon this Wednesday.
For more information contact Danelle on (041)368-2690. Also check out Weekend Post every Saturday for updates and recipes from the competition.

Ricotta stuffed chicken wrapped in parma ham with Moroccan couscous salad.

Ricotta stuffed chicken wrapped in parma ham with Moroccan couscous salad.

Recipe: Ricotta stuffed chicken wrapped in parma ham with Moroccan couscous salad

For the ricotta stuffed chicken:

Ingredients

• large chicken breast, about 170-200g
• 2 sage leaves
• 5 heaped tbsp. ricotta
• Sea salt and black pepper
• 2 Parma ham slices
• 1½ tsp. olive oil
• Handful of thyme sprigs

Method

Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 2 sage leaves, then mix into the ricotta and season with salt and pepper to taste.

Lay two parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 30 min to firm up slightly

Heat the oven to 180°C and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.

Rest the chicken, covered with foil, in a warm place for 5-10 mins. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with couscous salad.

For the Moroccan couscous salad:

Ingredients

• 1/2 cup couscous
• 1 cup water or vegetable stock
• 1 tablespoons olive oil
• 1/2 teaspoon sea salt
• small pinch of saffron (optional)
• 1/4 cup parsley, minced
• 1/4 cup green onions, minced
• 1/8 cup fresh mint, minced
• 4 radishes
• feta cheese
• zest of 1 lemon
• black pepper to taste
• olive oil

Method

In a small sauce pan, bring 1 cup of broth or water to boil. Remove from heat and add oil, salt and saffron. Stir in couscous grains and let sit covered for 10 minutes off of the heat. Then remove top and fluff the couscous with a fork. Let cool while you prepare the herbs and vegetables.

Cut clean radishes in half and then thinly slice into half-moons. In a large salad bowl, combine radishes with minced herbs, couscous, crumbled feta cheese and the zest of 1 lemon. Add salt and pepper to taste. Drizzle with olive oil and serve room temperature or as a chilled salad.

The mint and lemon zest are bright and refreshing. You might like a squeeze of lemon juice, or simply with olive oil. You could also omit the feta cheese to make this salad vegan (chickpeas can be an optional addition)

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Berita wins round 1 of Kitchen Maestro!

Berita Chigome with (from left) Pat Garrett, Andrew Edge and Lynne Grant at the Kitchen Maestro cook-off at Walmer Park.

Berita Chigome with (from left) Pat Garrett, Andrew Edge and Lynne Grant at the Kitchen Maestro cook-off at Walmer Park. Photographs: Salvelio Meyer

A YOUNG domestic worker from Mount Croix in Port Elizabeth stunned audience members – and a seasoned chef – with her cooking prowess by taking first place in last weekend’s first live cook-off in Walmer Park Shopping Centre’s annual Kitchen Maestro competition.
Berita Chigome shrieked with delight when she was named the winner of the cook-off, which saw her go head to head against four other contestants. There are four more cook-offs still to come – the second one takes place today and eager Bay cooks may still enter for three more after that.

Week 1 contestants (from left), xx, xx, xx, xx and xx.

Week 1 contestants (from left), Russell, Berita, Liza, Carmen and Sarita.

In last Saturday’s cook-off, Berita and fellow contestants Sarita Skinner of East London, Russell Oliveto of Summerstrand, Carmen Bruinders of Chatty and Liza Vermaak of Charlo had to recreate a main course devised by Dewald Hurter, of Chez Patrick in Port St Francis.
They were given all the ingredients sponsored by Pick n Pay and the quantities required for each, but no written instructions. Instead, they had to pay close attention to Dewald as he demonstrated each element of the dish before doing it on their own.
On the menu? His biltong- crusted Cape salmon with sauteed peppers and rooibos hollandaise.
Any foodie will tell you hollandaise can be tricky, for if you don’t get the technique right, the sauce can easily split. Add to that the risk of overcooking the fish – and having to do the entire dish under the gaze of an audience and within a time limit – and the nerves become understandable.

Kitchen Maestro judges for cook-off number 1, Terry Pattison (left), Dewald Hurter and Louise Liebenberg.

Kitchen Maestro judges for cook-off number 1, Terry Pattison (left), Dewald Hurter and Louise Liebenberg.

But Berita and the others sailed through the cook-off, after which judges Dewald, myself and Terry Pattison, of sponsors Whirlpool, tasted and rated their efforts.
Berita, who is originally from Zimbabwe, has been working for the Grant family of Mount Croix for four years and they were there to support her in her win.
She herself was at a loss for words. “I really can’t believe it,” she said. “I love cooking but I never thought I’d win the first cook-off.”
A delighted Lynne Grant said: “We love Berita and could see how much she enjoyed cooking, so we sent her for a few cooking lessons with Ralph Gottschalk of the Pastryworks and she just keeps getting better.”
Dewald, who will be head judge for all five cook- offs, being held every Saturday from 11am to 1pm at Walmer Park, said he was surprised by Berita’s talent. “Early on I didn’t think it was going to end well for her, as I could see the nerves taking hold. She broke a few eggs when having to separate the yolks for the hollandaise. But she kept it together and delivered the best meal of the day.”
Berita is now the first semifinalist in the amateur chefs’ competition, held in association with Weekend Post.
The overall winner will receive a kitchen makeover from Adel Kitchens and Cabinets, among other prizes, adding up to a total value of R50000.
There is no entry fee and anyone over 16 may enter for the remaining cook-offs. Entry forms may be downloaded at: http://www.walmerparkshoppingcentre. co.za and, once completed, must be e-mailed to dcoetzee@growthpoint.co.za or hand- delivered to the information kiosk at Walmer Park, along with a photograph and recipe of any meal you have prepared at home.
Cook-off number two takes place today from 11am but to enter for cook-off number three next Saturday October 26, your entry must reach Walmer Park by the latest at noon this Wednesday.
The winner of each weekly cook-off will go on to compete in the semifinals on November 16, after which the top two contestants will vie for the title at the finals on November 23.
For more information, contact Danelle Bhana- Coetzee on (041)368-2690. Also check out Weekend Post every Saturday for updates and recipes from the competition.

Biltong-crusted Cape salmon with sauteed peppers and rooibos hollandaise.

Cape Salmon on Sautéed Peppers with a Biltong Crust and Rooibos Hollandaise

For the rooibos hollandaise:

1 cup rooibos tea reduced to 15ml
120g butter
2 eggs yolks
Lemon juice
Salt
White pepper

Melt butter and bring to boiling point.
Half fill a pan with water. Bring to the boil then remove from heat.
Put egg yolks with cooled rooibos in a glass bowl over the pan of hot water, return to heat and whisk till thick and creamy.
Gradually add your melted butter in a thin stream while whisking, butter should be hot but not boiling.
Sauce should be thick and creamy.
Season and add lemon juice to taste.
If sauce is too thick add a few teaspoons of hot water to thin.

For the biltong crust:

2T biltong dust
4T bread crumbs
2 T melted butter infused with garlic
Pinch of ground fennel seed
Good pinch of chopped thyme
Good pinch of chopped parsley
Salt
Black pepper

Bring butter to the boil and add a bruised garlic clove, take of heat and let stand for a few minutes.
Put all dry ingredients in a bowl and add butter to this.
The crumb should be able to hold itself when moulded together.

For the Sautéed peppers:

½ red pepper
½ yellow pepper
½ small red onion
2T olive oil
1t chopped parsley
Salt
Pepper

Heat oil in a sauce pan, add peppers and onion cut into julienne sauté over low heat till soft and almost emulsified with oil.
Finish with chopped parsley and season.

For the Cape salmon

Cape salmon fillet
20ml canola oil
Salt
Pepper
Blob butter
2 sprig thyme
Biltong crust

Pour oil into a heated frying pan.
Season fish and place face down in pan, cook till fillet is golden, turn and do the same on other side of fillet.
Finish in pan with butter and thyme, making sure to coat fish with butter.
Remove from pan and place on a baking dish, place biltong crust on fillet.
Bake at 180°C till almost done then turn on grill and brown the crust.

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Catch Kitchen Maestro at Walmer Park today!

THE heat is on for Port Elizabeth’s amateur chefs competing to become Walmer Park’s second annual Kitchen Maestro.
The first of five live cook-offs is being held today (Saturday October 12) and continue every Saturday at 11am in the Walmer Park Shopping Centre promotions court up to and including November 23.
Every Saturday five entrants will compete against each other for one of five spots in the semi-finals. Today, the first of the five semi-finalists will be chosen during a cooking challenge set by chef Dewald Hurter, of Chez Patrick in Port St Francis – and Louise is also going to be one of today’s judges.
Dewald will demonstrate a dish that the contestants will have to reproduce while adding their own personal touch.
This year’s prize package is valued at more than R50000 and includes a kitchen renovation from Adel Kitchens and Cabinets.
To be considered for the next cook-off on Saturday October 19, fill in the entry form downloadable at http://www.walmerparkshoppingcentre.co.za
E-mail it to dcoetzee@growthpoint.co.za or drop it off at the Walmer Park Shopping Centre information kiosk, along with a photo and recipe of a meal you consider your signature dish. The deadline is noon on Wednesday.

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Skills centre’s recipe for success

 Hospitality training facilitator Nezisa Bambani with two dishes from the popular Conyngham’s Coffee Shop kitchen: chicken shawarma with sweet potato crisps, left, and baked fish with orange buttermilk sauce. PHOTOGRAPH: SALVELIO MEYER


Hospitality training facilitator Nezisa Bambani with two dishes from the popular Conyngham’s Coffee Shop kitchen: chicken shawarma with sweet potato crisps, left, and baked fish with orange buttermilk sauce. PHOTOGRAPH: SALVELIO MEYER

A SKILLS training centre based at the EP Child and Youth Care Centre in Port Elizabeth is giving young adults who would potentially be at risk otherwise the opportunity to become qualified in various fields, including in hospitality, and its staff’s efforts are seeing lives transformed in the process.
The hospitality course offered at the Ray Mhlaba Skills Centre, in particular, has delivered many success stories, particularly from students coming through its Conyngham’s Coffee Shop programme since its inception seven years ago.
The cafe, which is at the EP Child and Youth Care Centre premises in Conyngham Road, was initially a partnership between the home and the Wilderness Foundation, said project manager Caroline Ferreira.
While the Wilderness Foundation is no longer involved, the aim remains to empower vulnerable and displaced youth between the ages of 18 and 25.
“Some of them are from children’s homes or have lost one or both parents; others live in child-headed households or in households without formal income.
“After completion of the one-year training programme, which includes a theory component and in-service training at Conyngham’s, the students, who are referred to us from all over the city, have a better chance of securing employment. Some of our students have received permanent placements at the likes of the exclusive Mount Nelson and One & Only hotels in Cape Town, and here in PE at No 5 Art Boutique Hotel. We’ve also placed students at the Boardwalk and Finnezz.
“One of our many graduates who has gone on to excel is Marius, head chef at Addo’s Kuzuko Lodge, whose passion for food started at Conyngham’s.This is also where he learnt leadership skills and to better interact with people.
“And Mandilaki, the head chef at Finnezz, told us he was grateful he could learn in an environment where he received so much love and support. It would stay with him forever, he said.”
Through Conyngham’s the centre also provides catering services and the coffee shop, popular with businesses in the area, is also the venue of choice for weekly Rotary meetings, Caroline said.
A baking course has recently been added and already there has been buy-in from retail chains like Pick n Pay and Spar which have agreed to offer internships to some of the students, Caroline said.
“More than 100 students have graduated from the hospitality programme, of which about 80% have gained employment in the hospitality industry.”

Course facilitator Nezisa Bambani, who hails from Queenstown and is overseeing the current crop of hospitality students, has shared a recipe for a dish that is a popular “special” at the cafe:

Cildrenhome-004

Recipe: Baked fish with orange buttermilk sauce

This recipe serves 4-5

1 kg kingklip or kabeljou
50ml flour
2ml each salt and paprika
30ml oil
1 onion, finely chopped
50ml flour
75ml white wine
250ml fresh orange juice
50ml chopped parsley
5 ml French mustard
150 ml buttermilk
Pinch of salt

Mix flour, salt and paprika and coat fish with it. Arrange in a lightly greased baking dish to fit and set aside.
Heat oil and saute onion. Sprinkle in flour, then slowly stir in white wine and orange juice.
When sauce thickens, add remaining ingredients and simmer briefly, adjusting seasoning,
Pour over fish and bake in pre-heated oven at 180°. Cover for about 15 min.
Uncover and bake for further 10-15 min until fish is done and sauce starting to bubble.
Serve with risotto and green peas or baby potatoes and broccoli.

Ray Mhlaba Skills Centre project manager Caroline Ferreira (centre) with current hospitality students who are receiving training, (from left) Candice, Nokubonga, Nompucuko, Asanda, Amanda, Sebastian and Cindy.

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Win a kitchen makeover by entering for Kitchen Maestro!

chefs001

Kitchen Maestro 2012 winner Elke Gerber and Pick n Pay regional marketing manager Russell Booth. PHOTOGRAPH: MIKE HOLMES

NELSON Mandela Bay home cooks can cook their way into the spotlight by entering Walmer Park Shopping Centre’s second annual Kitchen Maestro competition.
This amateur chefs’ competition, held in association with Weekend Post, kicks off next Saturday October 12.
If cooking sets your world on fire then this could be your big break … a chance to show off your culinary prowess and earn the title of ultimate Kitchen Maestro to boot.
Walmer Park, Weekend Post and sponsors are looking for the Bay’s best amateur chef – and the overall winner will receive a marvellous kitchen makeover from Adel Kitchens and Cabinets, among other prizes.
There is no entry fee and the competition is open to anyone over 16 who is confident they can cut it in the kitchen.
To enter, fill in the entry form in today’s Weekend Post (there’ll be one every Saturday) or download it at http://www.walmerparkshoppingcentre.co.za
Completed entry forms must be e-mailed to dcoetzee@growthpoint.co.za or else hand-delivered to the information kiosk at Walmer Park, along with a photograph and recipe of any meal you have prepared at home.
Five entrants will be chosen to compete against each other in a series of live weekly cook-offs to be held at the centre every Saturday, starting next weekend.
The entry deadline for each weekly cook-off is at noon on Wednesday that week.
So, to be eligible for the first cook-off next Saturday, your entry must reach Walmer Park by no later than this Wednesday at 12pm.
During each of the Saturday cook-offs – five in all before the semifinals on November 16 and finals on November 23 –an invited chef will demonstrate a dish to the audience and that weekend’s five contestants.
Each contestant will have their own work station from where they will have to cook the chosen dish within a specified time using the chef’s recipe – all under the watchful eye of Kitchen Maestro’s head judge, chef Dewald Hurter, of Chez Patrick in St Francis Bay. Ingredients will be provided by Pick n Pay.
Kitchen Maestro cook-off rounds will take place from 11am to 1pm every Saturday in Walmer Park Shopping Centre’s promotions arena.
Each week one winner will be chosen for the semifinals and from those five the top two will make it to the finals on November 23.
“Last year’s winner, Elke Gerber, went head to head with her co-competitor in the finals, Liza Vermaak, in a three-course pressure-test style cook-off,” says Danelle Bhana-Coetzee, Walmer Park’s PR and marketing manager.
“And if MasterChef season three comes along I will definitely be giving that a go too!” says Elke, who will keenly follow this year’s Kitchen Maestro competition.
For more information on the competition contact Danelle Bhana-Coetzee on (041)368-2690 or e-mail dcoetzee@growthpoint.co.za. Also check Weekend Post every Saturday for updates and recipes from the competition.

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