Beautiful Namibia - Delicious Food

As part of the Namibia Tourism Expo visitors will be treated to a number of delightful cooking events during the expo. In true style to the international, more specifically the South African, events held under the name and style of “MasterChef”, the expo is host to a number of Chefs, which will prepare meals on site joined by a number of people from the public, not least of which are a number of staff members of Namibia Media Holdings (NMH). Benny Masekwameng, Nicolas van der Walt and Pete Goffe-Wood will entertain expo visitors and demonstrate the pleasure and joy associated with cooking. Our local chef and mainstay, Sanet Prinsloo will guide the event. As a “starter” for the expo, these chefs have made easy-to-prepare recipes available to you. Benny uses chicken Grilled Chicken Sosaties/Skewers with Apricot Peppadews & Coconut Sauce and Baby Potato Greenbeans & Cherry Tomato Salad Serves 16 people -Ingredients: o800g Chicken breasts/thighs - cubed o3 Bell peppers(red/green/yellow) - cubed o1 Red onion - Cubed oOlive oil o1 bunch Italian/flat leaf parsley - finely chopped oSalt oBlack pepper -Sauce: o1 onion - finely chopped o100g dried apricots - soaked & chopped finely o80g Peppadews - chopped o1 tsp garlic - finely chopped o200ml Coconut cream o1 bunch coriander/cilantro oSalt oPepper -Directions: oSkewer the chicken, peppers and onion to make 16 Mini sosaties oGrill them on an open fire grill or flat top grill until the chicken is cooked oSauté the onions with the garlic in a sauce pan until soft oAdd apricots and peppadews and cook for 5minutes, while stirring continually oAdd the coconut cream and let it reduce at medium heat for 5minutes oAdd the coriander and salt & pepper. Serve the sosaties basted/drizzled with the sauce and a sprinkle of the parsley Pete likes it wholesome Sauté of Squid, Chorizo, Butterbeans, Tomato, Garlic, Lemon & Parsley Pete reckons: “Spain has always held a magical attraction for me regarding food. Not the cutting edge molecular mumbo jumbo, but the robust, earthy and wholesome fare. This dish always reminds me of that food: the combination of the pork and the squid speak a visceral language all of their own.” Serves 4 people -Ingredients: o200g squid o100g chorizo sliced o1 tin butterbeans drained o3 tomatoes, blanched, peeled and roughly chopped oJuice of 1 lemon o100g unsalted butter o1 cup flat leaf parsley, roughly chopped (reserve a pinch for garnish) o2 cloves garlic finely chopped -Directions: oHeat a little oil in a hot sauté pan. oAdd the chorizo and when the chorizo begins to take on some colour, add the squid followed by the roughly chopped tomato oAs the tomato begins to break down add the butterbeans, garlic, chopped parsley, butter and the lemon juice oWhen the butter has melted, remove the pan from the heat and serve. oAdjust the seasoning with salt and freshly ground black pepper. -Beverage NoteoA big rich full-bodied Swartland white blend like the Millineux White Blend or the magnificent A.A. Badenhorst Family Wines White Blend would all be suitable accompaniments. oA chilled Grolsch with its slightly hoppy taste and clean finish would also hit the spot. Nicolas does not know “easy” Passion fruit mousse with coconut joconde, white chocolate lemon glace, sour rock sugar and french meringue drops -Passion fruit curd (for the mousse) Yields two cakes oIngredients: §150g butter, cubed §1256g of sugar §135g fresh or frozen passion pulp, no pips §8g lemon zest, grated §125g egg yolks, slightly whisked oPreparation: §Combine all the ingredients except the egg yolks and bring to the boil, make sure sugar is dissolved before boiling point §Follow the tempering method by gradually adding the hot liquid to the egg yolks while constantly whisking §Return the curd mixture to the saucepan and bring to boiling point while constantly stirring with a silicone spatula §Pass the curd through a chinois and cover with plastic wrap laced directly on the surface of the curd. §Cool over an ice water bath to 4°C §Store the curd, covered, under refrigeration -Passion-fruit mousse (Italian meringue based) oIngredients:§3ea gelatine leaves, softened and melted §250g cream, whipped to soft peak §180g passion-fruit puree at room temperature §70g egg whites at room temperature §130g castor sugar §55g water oPreparation: §Warm the passion-fruit puree (not to boiling point) §Keep the whipped cream covered and reserve under refrigeration §Add the melted gelatine to the passion fruit puree and stir in briskly §Beat the egg whites to stiff peaks §Follow the Italian meringue method by boiling the sugar and water to the soft ball stage (115-116 °C) and stream into stiffly beaten egg whites, beat until mixture cools to room temperature §Gently fold and cut one-third of the meringue into the passion fruit mixture to lighten it §Fold in the remaining two thirds of meringue, thoroughly incorporating it §Fold in the reserved whipped cream also in by using the one third, two third method §Immediately layer with the coconut joconde. Bang the cake tin sitting on a baking sheet on the table to get rid of the excess air pockets. Level the mousse perfectly §Freeze until solid -Coconut joconde oIngredients: §30 g cake flour §115 g desiccated coconut, ground §150 g whole eggs §85 g confectioners’ sugar §85 g egg whites §30 g granulated sugar §30 g butter, melted oPreparation: §Line a sheet pan with parchment paper §Sift the pastry flour and toss it with the coconut §Whip together the eggs and confectioner’s sugar on high speed with the whip attachment until frothy, then gradually until thick and finally at light in colour about 5 minutes §Frothy gradually and add the granulated sugar while continuing to whip §Whip again until medium-stiff peaks form §Gently blend one-third of the beaten egg whites into the egg yolk mixture §To lighten it to a similar consistency as the beaten egg whites, gently and quickly fold in the remaining egg whites §Gradually fold in the flour and coconut mixture §Stream in the melted butter while folding the batter §Bake at 200°C until the cake springs back when touched, 7 - 10 minutes §Immediately unmould the cake onto a clean sheet pan on wire rack §Cool completely -White chocolate Lemon glace oIngredients: §190g water §300g granulate sugar §300g glucose §215g condensed milk §320g white couverture chocolate §Yellow food colouring oPreparation: §Combine sugar, glucose, and water and bring to the boil §Add the condensed milk and gelatine (softened in cold water previously) §Pour over the white chocolate and add the food colouring. Blitz until smooth §Use at 28-31°C §Pour over the frozen cake §Keep the cake in the freezer. -Sour rock sugar oIngredients: §225g granulated sugar §70g water §1tbs royal icing §q.s. lime green food gel §pinch of tartaric acid oPreparation: §Bring the sugar and water to the boil (do not stir) §Add the lime green food gel colour at 115°C §Boil the sugar to 146°C and add the table spoon royal icing (mixed with a pinch of tartaric acid) §Using a balloon whisk, whisk quickly and leave the mixture to bubble up §Pour on a silicone paper sheet and leave to set §Crunch this up to decorate the sides of the cake. -French meringue oIngredients §100g egg whites §100g castor sugar §100g icing sugar §1tbs corn flour §1 tsp white vinegar oPreparation: §Beat the egg whites to foamy §Add the castor sugar little by little §In the meantime sift the icing sugar with the corn flour §Add the teaspoon of white vinegar in the middle of the meringue process §Pipe on greased foil and bake at 90°C till dry. -Assembly and tips oPour the glace over the unmoulded frozen cake oKeep the cake frozen till the moment you need to finish off with the garnishes.

Beautiful Namibia - Delicious Food

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Allgemeine Zeitung 2024-11-15

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Beautiful Namibia - Delicious Food

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Allgemeine Zeitung 2024-11-15

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