10 The Chef’s Choice

the chef’s choice

TERIYAKI CHICKEN

30 ml tablespoons sake 30 ml tablespoons mirin A splash of sesame oil 1 teaspoon cooking oil 2 teaspoons grated ginger 60 ml tablespoons soy sauce

750 g deboned, skinless chicken thighs 30 ml tablespoons soft light brown sugar 300 - 450 g rice (cooked according to packet instructions)

METHOD

In a deep mixing bowl, combine the sake, mirin, soy sauce, sugar, ginger and sesame oil. Add the prepared chicken and allow to marinate for 15 minutes.

Heat the oil in a pan. Remove the chicken pieces from the marinade, reserving it for later and sauté until cooked on the outside.

Pour the reserved marinade over the chicken in the pan and bring to a bubble, then turn down the heat to a gentle simmer and cook for about 5 minutes - cut into a piece of chicken to make sure it’s cooked through.

Remove the chicken from the pan (keep warm in a bowl covered in foil) and turn the heat up to let the liquid boil down to a thick, dark syrup.

Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup.

Serve on a bed of fluffy steamed white rice.

SUMMER SALMON GRAVADLAX

1 kg rock salt 1 side of salmon 850 g white sugar 15 cloves, crushed 2-4 handfuls of fresh dill Juice and zest of 2 lemons 20 g coriander seeds, crushed 200 g mixed peppercorns, crushed

METHOD

Mix all the ingredients together and cover the salmon side - making sure it is covered entirely.

Cover and refrigerate for 24 hours.

Remove the salmon from the cure and rinse off under cold running water and pat dry with kitchen towels.

Slice and serve plain or with a squeeze of fresh lemon juice.

Beef fillet, cut into 4 steaks (allow 100 grams – 125 grams per head) Butter Olive oil 2 whole cloves of garlic 2 sprigs of fresh rosemary Salt and freshly cracked pepper

METHOD

Heat a frying pan to a moderate heat with a splash of oil, adding the garlic cloves and the rosemary.

Season the steaks with salt and pepper and cook for 1½-2½ mins on each side, ensuring that it’s cooked around the rounded edges too, turning to seal them.

Add a knob of butter, allow it to foam and spoon the butter over the steaks to baste. Remove from the heat and allow to rest on a plate, covered with foil before serving.

Serve with sides of your choice.

LAMB CHOPS

8 lamb chops 1/2 cup olive oil 1/2 cup red wine 4 large garlic cloves Salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice 3 tablespoons chopped fresh rosemary leaves

METHOD

Place the garlic, rosemary, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in a food processor pulse until the herbs are finely minced. Add lemon juice, olive oil, red wine and combine. Place chops in a bowl and pour the marinade over the chops, turning to coat both sides. Seal and refrigerate for at least 2 hours but preferably overnight.

METHOD

8 eggs 350g cake flour 50g icing sugar 50g ground almonds 150g cold butter until crumbly 25 g finely grated lemon zest 100 ml freshly squeezed lemon juice 100 g castor sugar 200 ml cream

Preheat the oven to 200ºC.

Blend flour, icing sugar, ground almonds and butter until crumbly. Add 2 whole eggs and process until combined. Knead dough until it forms a small soft ball. Wrap in cling wrap and refrigerate for 45 minutes.

Roll pastry between sheets of baking paper until large enough to line a shallow (3cm deep)

Loose based flan tin or springform pan. Lift pastry into tin, press into sides and trim the edges. Cover and refrigerate for an additional 30 minutes.

Place tin on an oven tray and blind bake (place a sheet of baking paper over the top, cover with dried beans or reusable baking beans) for 15 minutes.

Remove and turn the oven down to 160ºC.

Remove paper and beans; bake for another 15 minutes or until lightly browned and remove from the oven.

EASY CHARCUTERIE BOARD

200 g salami 200 g parma ham 200 g chorizo, sliced into coins 100 g blue cheese 100 g camembert 100 g mature cheddar 3 cups fruit of your choice such as berries, cherries, grapes, melon 2 cups of pickles such as peppadews or pickled onions Preserves of your choice 1 baguette sliced Breadsticks/crackers of your choice

INSTRUCTIONS

Place the ingredients onto a large serving board or platter.

Pile each ingredient together to create a more visually appealing end result.

Place fruit in between for colour and texture.