THE FOOD FEST SECTION

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FOOD DIARIES

We love a good full courses meal menu and not just restaurant style cooking but fun, quick and easy meals you can prepare at home. Thank you to Noxy Hadebe Duri for all the food photography and to the amazing chefs who helped her execute this dishes.

CHOCOLATE BROWNIES

INGREDIENTS:

240g unsalted butter, melted and cooled 30ml veg oil 1 1/4 cups (260g) white sugar 1 cup (/200g) packed old fashioned brown sugar 4 (57g each) large eggs, at room temperature 1 tablespoon (15ml) pure vanilla extract 3/4 teaspoon salt 1 cup (130g) all purpose flour 1 cup (100g) good quality, unsweetened cocoa powder 150g roughly chopped chocolate or large chocolate chips

INSTRUCTIONS

1. Preheat oven to 180 degrees C. 2. Lightly grease an 8x12-inch baking pan* with cooking oil spray. Line with parchment paper (or baking paper); set aside.

3.Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla; beat until lighter in colour. 4.Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).

5.Fold in 3/4 of the chocolate pieces. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.

6. Bake for 25-30 minutes for just under-done brownies (fudgier texture) or until the centre of the brownies no longer jiggles and is JUST set to the touch. OR 35-40 minutes if you like your brownies well set and firm.

NOTE: Brownies will continue baking and set in the hot pan out of the oven. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

After 15-20 minutes, carefully remove them out of the pan and allow to cool to room temperature before slicing into 16 brownies. They set while they cool, then enjoy.

8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture). 1/4 cup packed light brown sugar. 1 teaspoon vanilla. 1 egg. 1 1/2 cups all purpose flour . 1/2 teaspoon baking soda. 1/4 teaspoon salt (but I always add a little extra). 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks).

INSTRUCTIONS

1. Turn the oven on to 180 degrees. Put the butter in the oven in a stainless steel or glass bowl as it’s preheating until about one third to one half of the butter is melted. Do not melt more than half of the butter. 2. Turn the oven off. Let the butter come back to room temperature for at least 30 minutes – it doesn’t have to harden completely but it should be a soft solid.

3. Add the sugar and vanilla. Cream with electric mixers until well mixed and lightly fluffy. Add the eggs and beat until incorporated.

4. Measure in the flour, baking soda, and salt. You can do this in a separate bowl, but I usually just dump it all into the mixing bowl. Slowly mix with the electric mixer on low speed, scraping the sides, until all the flour is incorporated. If the dough sticks to the sides of the bowl and looks wet, add one tablespoon of extra flour at a time until the dough feels dry and sticks together in one large ball. Too much flour will make the cookie stiff, so stop adding flour right when the dough starts to take on that dry look and feel. Stir in the chocolate chips with a wooden spoon.

5. Preheat the oven to 180 degrees. Roll 1/4 cup dough into high, round balls with chocolate chips at the top. Place on a baking sheet a few inches

apart and bake for about 9 minutes. You want to take them out when they are puffy and just a tiny bit brown on the tops and edges. Let stand for a few minutes – they will lose a little of their puffiness but they should stay thick and hold together well.

Fixins:

20 fajita-sized flour tortillas 18 hard taco shells. 1 pound Cheddar-Jack cheese, grated. 15 Roma tomatoes, diced 1 head green leaf lettuce, shredded.

CHICKEN BREAST FEAST

INGREDIENTS 4 cups water 1 teaspon salt 1 cup polenta 4 tablespoons butter 1/3 cup freshly grated parmesan 2 Chicken breast Cajun spice Thyme sprig 1 tblspn chopped Garlic 3tblspn Cooking Oil 1 punnet button mushroom Small Cherry tomatoe punnet Balsamic vinegar

1. Bring water and salt to a boil in a large saucepan and pour polenta slowly into the water. Stir constantly using whisk or wooden spoon until there are no lumps. 2. Reduce heat to low and simmer stirring often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the grains are tender.Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/3cup parmesan cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.

3. Meanwhile heat tablespoon butter and oil in a pan and fry cajun marinated chicken on both sides medium heat until golden and finish off in the oven for 7 minutes @ 180dgrees. Remove breast from 4. In the same pan used to fry chicken heat pan add 1tablespoon butter and oil and fry garlic and thyme for a minute on medium heat add the mushroom and continue frying for a furtparmesan minutes and remove from heat. *Ready to serve*

Balsamic cherry tomatoes (optional) :-heat oil, fry garlic and thyme for a minute add cherry tomatoe fry on high heat until tomatoes blister and squeeze 2tspn balsamic. Add salt to taste and serve