Fever foodies

2017-03-22 06:02

I ENVY people who are able to describe themselves at the drop of a hat. You know, those really-put-together type of people, with the self-confidence of Beyoncé.

Well yes, that’s not me. I’m the lady walking awkwardly around the room pretending to be doing something, and when you ask me to describe myself, I panic.

I end up admitting things such as, “I’m afraid of all farm animals except horses. I really don’t like birds, because of how they tend to look right through you, and I figure at the end of the day I’m really jealous of their ability to fly.”

Yes, all of that being said with only two breaths and no room for awkward silence.

Now I’ve embarrassed myself - this will be a regular occurrence due to who I am as a person, so I’m simply preparing you - I guess I should tell you about myself, the stuff that sort of makes more sense.

I’m a chef living in Amanzimtoti. I’ve just recently opened the new restaurant on 22 Rockview Road called Four Walls. I also own the cooking school Back 2 Basics where I teach children how to cook on Tuesday to Friday as an extramural activity. I also offer adult cooking classes on Friday and Saturday evenings. I studied culinary art at the International Hotel School in Westville.

Though I’ve only just started on my professional culinary journey I have been cooking for friends and family for as long as I can remember, and for the same amount of time I’ve loved being in the kitchen.

Without me realising it until recently, the kitchen has always been my happy place.

I would be delighted if you follow me as I embark on this journey. I’m going to be sharing my favourite recipes with you, old and new as I develop along the way.

The first recipe is an all time favourite of mine - chilli, coriander and prawn pasta. This is a recipe I will be showing at Decorex in Durban on March 18 in the gourmet cooking theatre from 12.30pm to 1.30pm.

Chilli, coriander and prawn pasta

Ingredients

60ml butter

30ml fresh garlic

1 handful of fresh chopped coriander

2 chopped chillies (seeds taken out - or leave them in for added heat)

12 prawns

125ml cream

1 cup of pasta (best with tagliatelle)

5 sprigs of fresh thyme

½ an onion, chopped finely

salt and pepper to taste

Method

• Bring a pot of seasoned water to the boil. To cook pasta or rice the water needs to be well seasoned - it should taste like the ocean.

• Once the water is boiling drop your pasta in. If it’s freshly made pasta it should only be cooked for 2-3 minutes. Packet pasta takes 8-10 minutes to cook.

• In a large pan on medium to high heat, melt the butter and add garlic and thyme to infuse.

• Fry off the prawns in the pan then remove when half cooked (1 minute on either side).

• Then toss onions and chopped chillies into the pan and fry till soft.

• Add the cream and let simmer until sauce thickens.

• Once sauce has thickened return the prawns to the pan and let them cook through.

• Toss chopped coriander into sauce, then remove from heat.

• Season with salt and pepper.

• Drain pasta and pour into a bowl.

• Pour sauce and prawns into pasta bowl, toss and serve.

 

 

 

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