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Saturday, July 27, 2013


The dish : Ostrich koftas – traditional Indian meatballs – paired with herbed cornbread, dried fruit compote and a red wine reduction
I’ve had a lingering love affair with fusion food since my rookie days as a virgin chef.
There’s nothing more satisfyingly risky than pairing x, y and z from vastly different continents and cultures…and discovering that, really, they were meant to be mixed after all.
Fusion food is the gastronomic equivalent of democracy. Every ingredient is equal – no matter what it looks like or where it comes from.
This week’s dish reflects everything I relish about Indian, South African and classic French cuisine : tasty, tantalising and pleasingly easy on the eye.
Ostrich meat, too, deserves pride of place on our dinner tables. It’s one of the healthiest animal protein sources available – yet so under-rated.
So, I threw together the traditional South African braai, a couple of Indian Koftas, a French plating and red wine sauce.
The result? Magic.
Ingredients for Herbed Corn Bread
500g Mealie Meal (I like the course braai pap, but this is up to your preference)
700g White Bread Flour
35g Fresh Yeast
50g White Sugar
25g Salt
50ml Olive Oil
2 Eggs lightly beaten
700ml warm Milk
30g Chives chopped
1 Onion finely diced

Method for Herbed Corn Bread

Get the braai ready, I have learnt that briquette’s work best when making braai breads.
Mix together 1 TBSP of the sugar with the fresh yeast and “cream” them together, add 1 TBSP white bread flour to this and mix for another minute, add this to the warm milk and leave to form a sponge on the top of the milk, it can take up to 10 minutes to do so.
mean while mix the mealie meal with the remaining sugar, flour, salt, chives and onion.
When the yeasty mixture has formed a sponge, add in the eggs and olive oil, mix lightly.
Add the yeasty mixture into the flour mixture and knead for about 5 minutes, leave the dough to stand in a draft free place for about 40 minutes, place the dough onto a lightly floured work surface and stretch it into a big square about 60cm x 60cm, then fold the bottom half up to the middle, fold the top half down over that, fold the right side in to the middle and fold the left side over that, place back in a container and leave to proof for another 30 minutes, repeat this 4 times, after the 4th time leave to stand for 1hr30min, then take it out and place into a oiled potjie pot, leave to rest for 10 minutes then place this in the fire place with about 8 briquettes underneath the pot, and about 8 on the lid of the potjie pot, keep replacing  with hot briquettes for about 1hr 30 minutes until it is cooked.

Ingredients for Red Wine Reduction
500ml Drostdy-Hof Pinotage
500ml Beef Stock
1 Bay leaf
1/2 Onion finely diced
2 TBSP butter
1 tsp white sugar
Salt and pepper to taste

Method for Red Wine Reduction

Sweat off the onions with the butter, add in the rest of the ingredients and let simmer on a low heat until it has reduced down to only a ½ cup of liquid, strain and it is ready to use

Ingredients for Ostrich Kofta’s
500g Ostrich Sausage out of the skin
3 tsp Mild Curry Powder (depending on how spicy you like it)
1 Onion finely diced
2 Eggs lightly beaten
½ cup Toasted Bread Crumbs
3 TBSP PnP Peach Chutney
Prunes for 250g packet PnP Mixed Dried Fruit finely diced
Salt and pepper to taste

Method for Ostrich Kofta’s

Pre-heat the oven to 180˚c
Mix all the ingredients together until well combined. Divide the mixture into 12 equal size balls, roll them tightly and place onto a roasting tray rubbed with oil and bake in the oven at 180˚c for 12 minutes

Ingredients for Fruit Compote
250g PnP Mixed Dried Fruit – Finely diced
2 TBSP White Sugar
1 tsp Mild Curry Powder
2 TBSP PnP Peach Chutney
250ml Drostdy-Hof Pinotage
250ml Vegetable Stock
1 Cardomom Pod

Method for Fruit Compote

Place all the ingredients into a small sauce-pan and leave to simmer for until almost all the liquid is gone, take off the heat and keep aside until ready to serve.

Tuesday, July 9, 2013

Your votes needed!!!!!

I need your votes.........
As most of you know I have entered the Pick n Pay, Fresh Living, Freshly Blogged Competition, it is a great competition that is taking place from now until 23 September 2013, it involves you the public to vote for your favourite recipes and food bloggers which I hope is me, it is a quick and easy vote to do here is the link and just click vote for recipe.

Many thanks
The Hungry Chef

Monday, July 8, 2013

Freshly Blogged Voting has opened

Hello All,

Voting has opened today for the Freshly Blogged Competition, please go onto the site and vote for your favorite recipe, hopefully it is mine, but i do understand if it isn't. Here is the link to the site this is a very interesting competition and it a load of fun for myself and I am sure the fellow competitors feel the same, follow the competition week to week to see who gets voted off, who makes it through and who is tops.
Happy Cooking

Thursday, July 4, 2013

Christmas in July Dessert........Deconstructed Eton Mess

Before I get into part 3 of Christmas in July, I just want to mention to those of you who follow this recipe of the week loyally, I am taking part in a very interest cooking competition that is online from Freshly Blogged, the competition starts on the 8th July 2013, and I will be needing your votes to make it through to the next round, so please go onto the Freshly Blogged website and register as a voter and see what I am going to create in the weekly challenges.

Now for today’s dessert, a quick and sexy little dessert that has the Christmas flavours running through it, berries, brandy, cream, meringue hmmmmmmm everything you need, so myself and newly appointed pastry chef, Elri Booyse who I hope I get to work with for a decent while as she is talented and creative, sat and thought a little out the box and came up with this one….

Serves: 4
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 Hours

Ingredients for the meringue
4 egg whites
½ tsp lemon juice
200g castor sugar

Place the egg whites in a mixer and whisk until they start to form soft peaks, then add in the castor sugar a little at a time so that the last bit is totally incorporated before you add in the next bit, when it is at stiff peak add in the lemon juice.

Pipe onto a baking tray lined with grease proof paper and bake at 150˚c for 1 hour.

Ingredients for the Berry Compote
600g mixed berries
150g treacle sugar
1 vanilla pod scraped
¼ tsp cinnamon
2 cloves
100ml brandy
100ml water

Place all the ingredients into a pot onto the stove and let simmer for about 10 minutes until the liquid start to thicken, take off the heat and leave to cool.

Ingredients for the Amarula Creme
500ml Fresh Cream
100ml Amarula

Whisk the cream until it starts to thicken, then whisk in the Amarula and whisk until stiff peak.

Now to build your master piece, break up the meringue and place this at the bottom of your serving dish, I have gone with Martini glasses as they are sexy, then take a very little bit of the cream and spread a layer on top of the meringue, this will stop the red juices of the berry compote from going into the meringue so you will have a perfectly layered dessert. The place a layer of berries on top of that and then top it all off with the crème.

I have garnished this here with an edible flower and a bit of sugar work, but I think that will take a little more explaining in person to do, you can replace it with the pods of the vanilla you have scraped.

Bon appetite