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Saturday, February 27, 2016

Lotsof
options
forfoodies
Culinaryadventuresareonthemenu

Jackie Cameron

PHOTO: KATE MARTENS

CARASTHAIGREENCHICKENCURRY
WITHCOURGETTEANDFETAFRITTERS
PAIRED with the Protea Chenin Blanc 2015
Serves four large portions.
Thai green curry paste
Ingredients:
1 stalk lemon grass, sliced
4 jalepeno chillies, sliced
3 green chillies, sliced
1 baby or pickling onions, sliced
5 garlic cloves
1 pieces ginger, peeled and grated
125 ml fresh coriander
125 ml fresh basil
2,5 ml ground cumin
2,5 ml ground coriander
15 ml soya sauce
2,5 ml Oryx salt
30 ml freshly squeezed lime juice
5 ml brown sugar
60 ml coconut milk, just enough to com
bine
Method:
Combine all the ingredients in a food
processor and blend together to form a
paste.
Chicken curry
Ingredients:
50 ml Rio Largo olive oil
4 chicken breasts, cut into strips

2 medium onions, chopped

3 garlic cloves, crushed
1 punnet baby corn, sliced into chunks
all of the Thai green curry paste, made
above
1 tin coconut milk
100 gr cashew nuts, roasted
Method:
In a pot, heat half the amount of olive
oil. Add the chicken strips and sear them
to get a nice golden colour, but do not
fully cook them. Remove from the pot
and set aside.
Add the remaining half of the olive oil
using the same pot to get hot. Fry the
onions and garlic until golden and cara
melised.
Add the corn, seared chicken strip and
Thai green curry paste, combining well.
Then add the coconut milk, bring to the
boil and allow the chicken to cook.
Lastly, add the cashews nuts and taste
for seasoning.
Courgette and feta fritters
Makes about 15.
Ingredients:
300 gr courgettes, grated
2 eggs, separated

bunch spring onions, sliced into thin

rings
15 ml fresh fennel, chopped
15 ml fresh parsley, chopped
5 ml paprika
75 gr feta cheese
75 gr selfraising flour, sifted
Oryx salt and black pepper
sunflower oil
Method:
Start with degorging the grated cour
gettes by placing the courgettes in a col
ander, sprinkled with salt, for 20 minutes,
to allow all the water to drain. Rinse well
and dry with a clean tea towel.
Place the courgettes into a large bowl,
add the egg yolks, spring onions, fennel,
parsley and paprika and combine well.
Crumble in the feta, mixing in carefully.
Lightly fold in the selfraising flour.
Whisk the egg whites to stiff peak and
lightly fold this into the mixture. Season
with salt and pepper.
In a frying pan, heat the oil. Shallowfry
the fritters by dropping spoonfuls of mix
ture into the heated oil. Turn the fritters
over and fry until golden and cooked
through.
Best served straight away with the curry,
sour cream and fresh coriander.

BOWINGtopublicdemandseesusadding
anewdimensiontoJackieCameronSchool
ofFood&Wine,whichgivesanyonewith
culinaryintereststheopportunitytobepart
of a likeminded group.
Theeventswehavefocusedoninclude
breakfast,whichwedliketoreturntoits
rightful place as a social meal.
OurbasicingredientissuppliedbyMid
landsEggs,andwerepreparedtoshareour
secretssoyoucanimpressyourfamilyand
friends.Andyoucanexpectaglassofbub
blyonarrivalandsixfreerangeeggsonde
parture.
If your preference is a perfect risotto,
homemade cannelloni, lightasafeather
gnocchi,andtiramisuwithyourownhome
madeladyfingerbiscuits,thenjointhestu
dentsforamorningoftantalisingItalian
tasters.
Terbodorewillbetherewithabottom
lesscoffeepot.WesuggestyougofullyItal
iano and choose the espresso.
IfyouthinkitcantbedoneonaWeber
wellshowyouitcan.Youwillhavetheop
portunity to taste the results and recipes
willbesupplied.SodiariseWeberFriday
its the first one of every month.
Perhapsyoudprefertogoitalone.We
have had great fun with our tailormade
classes.Justrevealyourbudgetandyoull
beadvisedwhatcanbedone,aswellasthe
number of hours you have bought.
AJackieCamerongiftboxthatcomprises
itemssuchasachefjacket,apronandJackie
CameronCooksatHomerecipebookcan
beincluded.Youchooseandwelldeliver.
Thesebespokecookeryclasseswillhave
youbackformore,andteachyouhowto
putabitofspiceintoyourprivatefunctions.
Everwishyoucould,onoccasion,hand
yourcookingovertosomeoneelse?The
balethuZuma,whohasprettymuchgrown
upintheCameronfamilyshome,conducts
classesinZulutoensureeveryskillisfully
understood.
Maybe youd like to try the
JackieCameronWay?Thencon
siderattendingatwodaycook
ingclasswhereIwillsharehints
andtipsthatIhaveacquiredover
the years.
About 40 simple, tantalising
recipes for home cooking are
demonstrated, and copies of all
recipes are included in the fee.
Lunch comprises tasters of the
variousdishesbeinghighlighted.
Everyoneenjoysasundowner
soeverymonthweshowcasetwo
differentwineestatesandthestu

dentspairbitesizetastingsforthevarious
cultivars being presented.
Wellaskyoutocommentonthesnacks
andhowwelltheypairwiththerespective
wines.Thisisarelaxed,informalgettogeth
er of people who enjoy fine fare, and for
thosewhowouldliketogainappreciation
for this sociable activity.
Thismonthsrecipesaretakenfromthe
lastevent.Thinkasearedpeachwithawell
maturedCamembert,creamyCaesardress
ing and almond nougatine served with
Chardonnay.
Lightandfreshgreencurrychickenwith
finely grated babymarrow fritters went
down very favourably with the Chenin
Blanc,whiletherosepannacottawithbeet
rootpowder,briochebase,silverballswas
a taste sensation with the rose bubbly.
YoullfindalltherecipesontheJackie
CameronSchoolofFood&Winewebsite
just click on the blog icon.
Hopefully, we have whet your appetite
andwelookforwardtotheopportunityto
share culinary experiences with you.
If youd like a concise diary of our
events, please send me an email so I
can forward it to you.
Visit www.jackiecameron.co.za to find
out more about my womens chef range
mens to come shortly, remember Jack
ie Cameron Cooks At Home and all my
foodie adventures.
I always look forward to hearing from
you so send an email to jackie@jackie
cameron.co.za
Find me on Facebook: Jackie Cameron
Cooks at Home, Twitter: @jackie_cameron
and Instagram: jackiecameronincolour
Food styling and recipe development by
Elaine Boshoff.
All photos by Kate Martens Photogra
phy. Contact details are 0828798328,
email www.katemartens.co.za or follow
@kate_martens on Twitter