Indholdsfortegnelse for MasterChef South Africa i MasterChef South Africa

YOU WILL NEED ■ 1 onion■ 1 sharp knife STEP 1 Always use a sharp knife – a blunt knife breaks open the onions cells and that’s what makes your eyes tear. Slice off the top of the onion, never the root end – that’s the part that keeps the onion together. Turn the onion onto the cut side so it is stable (control your ingredients!) Halve the onion straight through the roots. STEP 2 Place the two halves, cut side down, on the chopping board. With the tip of your knife, cut slices using the natural lines on the outside of the onion as a guideline. Don’t cut through the root end: keeping it intact makes the process easier. STEP 3 Turn the knife on its side and make…

YOU WILL NEED Enough for 350 ml ■ 1 whole garlic bulb■ 15 ml olive oil■ 2 egg yolks, at room temperature■ 15 ml Dijon mustard■ Juice and zest of 1 lemon■ 125 ml canola oil■ Salt and freshly ground black pepper STEP 1 Preheat the oven to 180°C. Place the garlic on a piece of tinfoil and drizzle the olive oil over. Wrap the foil around the garlic and roast it in the oven for 15-20 minutes or until the garlic is soft. Remove from the oven and allow to cool. STEP 2 Place the yolks, mustard, and lemon juice and zest in a medium mixing bowl. Whisk until combined. STEP 3 Secure the bowl on a kitchen towel to prevent it from shifting while you are whisking. Start…

YOU WILL NEED Enough for 6 ■ 45 ml white-wine vinegar■ 6 fresh eggs STEP 1 Fill a frying pan with just enough water to cover an egg – about 3 cm will do enough. I know it goes against all the rules but, remember, you want to have control in the kitchen. Less water means more control! Add the vinegar and stir. Bring to a slow simmer. STEP 2 Break the eggs into a small bowl one at a time and, in one smooth action, slide them into the water. Do not stir the water; just let the eggs sit in the water for 1 minute. STEP 3 Now use an egg lifter to loosen each egg from the base of the pan, from below. The eggs should then…

YOU WILL NEED Enough for 30 puffs ■ 500 ml water■ 200 g (215 ml) butter■ 5 ml salt■ 280 g (500 ml) bread flour■ 6 eggs STEP 1 Preheat the oven to 180°C. Place the water, butter and salt in a small pot and bring to a boil over high heat with the lid on. You want as little water as possible to evaporate – the steam is what makes the pastry rise. Add the flour all at once. STEP 2 Stir with a wooden spoon, still on the heat, until the mixture comes together in a ball. Remove the pot from the heat and place the mixture in the bowl of electric mixer fitted with a K-beater. Allow it cool to room temperature. STEP 3 Beat the mixture…

1 ONTI MOLLOYI (page 52) African Dumplings SERVES 6 Pulled Lamb ■ 2 lamb shanks■ Salt and freshly ground black pepper■ Olive oil for drizzling and frying■ 1 medium onion, roughly chopped■ 2 stalks celery, chopped■ 2 carrots, chopped■ 4 garlic cloves, chopped■ 3 cinnamon sticks■ 3 ml chilli flakes■ 10 ml ground cumin■ 10 ml ground coriander■ 10 ml ground ginger■ 10 ml brown sugar■ 3 ml ground cardamom■ 3 bay leaves■ 50 g tomato paste■ 500 ml chicken stock■ 250 ml water Dumplings ■ 100 g (180 ml) cake flour■ 75 ml water■ Chilli oil, to serve Preheat the oven to 250°C. Season the shanks with salt and pepper and place on a baking sheet. Drizzle some olive oil over and place in the oven to brown the lamb for…

The first team challenge pits two teams of eight contestants against each other to bring fine-dining flair to fast food. With their inspired new take on takeaways, the contestants also send elbow bumps and heartfelt thank yous to healthcare workers at the nearby Somerset Hospital. The first guest chef and mentor is Bertus Basson, award-winning chef-owner of some of the country’s most esteemed kitchens, ranging from fine dining to fast food and food trucks, a well as a first-rate brand of frozen food. He brings along a takeaway box inspired by his interpretation of fine dining in a box. Bertus shares his wisdom on adapting to change and how he taps into being South African, his memories and local produce for inspiration. WHAT IS SUSTAINABLE FISHING? Sustainable fishing respects marine…

! “WHAT MAM’D MEANT TO ME” “I’m so glad Season 4 of MasterChef paid tribute to Mam’D. She did so much to pave the way for black food writers like myself. She was also gracious in the way she passed on the baton and took us all under her wing. Mam’D, for me, was the perfect example of a true mentor, of passing on knowledge and being available to guide and answer career questions. One of my biggest blessings was when she asked me to host her online cookbook launch. I will forever cherish giving her flowers before she passed”– JUDGE ZOLA WHO WAS DORAH SITOLE? A game-changer and trailblazing force in the South African food media, Dorah became the first black food editor when she joined TrueLove in 1987.…

HONEY FACTS South Africa has two subspecies of indigenous honeybees: the African honeybee and the Cape honeybee. The African honeybee is an aggressive bee capable of producing large amounts of honey. Cape honeybees are more docile and also known as “black bees”, a reference to the darker colour of their bodies. Honey fraud is rife in South Africa. Honey is sometimes mislabelled as coming from a particular plant source, like fynbos or orange blossom, when it does not. “Honey laundering” involves passing off cheap, bulk-imported honey as high-quality local honey. Fake honey is made by mixing real honey with corn syrup, sugar cane or rice sugar. The water test Place a spoonful of honey in a glass of water. If the honey dissolves easily, it is fake. Pure honey will…

“I was inspired to use ingredients that are either in the cellar or by-products of the winemaking process,” Chef Michael says. “I used grape skin for the biscuit, a red-wine vinegar sorbet on top of crystalised chocolate, grapeseed oil ganache, grape leaves made with grape juice concentrate, and glass made with grape pulp. The dish is finished with caramelised white chocolate and fresh fennel.” CHALLENGE Sustainability is the core of culinary master Michael Cooke’s approach to cooking. He reveals a dessert created with the diverse by-products generated by the South African wine industry. Each of the three judges receives a plated sample of it. The contestants get to watch the judges and listen to them explaining what they are tasting. Next they can each ask Chef Michael one yes-orno question…

WHAT HAS MASTERCHEF SOUTH AFRICA TAUGHT YOU? Justine Drake: How wonderful it is to be part of something so much bigger than yourself – a cog in a massive wheel that draws people in. Watching those brave, lovely contestants made my heart glad – they are the real stars of the show. Zola Nene: That time flies when you’re having fun… and when you’re cooking under pressure. The MasterChef clock is definitely the fastest clock ever! Gregory Czarnecki: It took me back to the start of my own career and reminded me how important it is to have a good mentor. I also learnt more about indigenous ingredients. WHAT IS THE ONE MEMORY OF SEASON 4 YOU WILL ALWAYS CARRY IN YOUR HEART? JD: Ooh, only one? There were so…

Abalone A marine mollusc that is a sought-after and expensive culinary delicacy Acetate Clear plastic sheeting used to shape a substance Air fryer A countertop convection oven designed to simulate deep-frying without submerging the food in oil Alginate A naturally occurring, edible polysaccharide found in brown algae and used in food as a stabiliser, thickener and emulsifier Amaranth An ancient grain that is nutritious and gluten-free Amasi Also called maas or mafi, amasi is a fermented dairy product with the consistency of runny yoghurt Arancini Italian rice balls that are stuffed, coated in breadcrumbs and deep-fried Bain-marie A heated water bath used to cook food in or to keep food warm Bambara nut Similar in flavour to a peanut; can be eaten fresh or boiled after drying, and ground either…

YOU WILL NEED Enough for 1.5 litres ■ 900 g meat bones, like beef shin, chopped into pieces■ 900 g marrowbones■ 2 carrots, sliced into rings■ 2 stems celery, chopped■ 2 onions, sliced in rings■ 2 spring onions, chopped■ 2 sprigs rosemary■ 2 bay leaves■ 6 black peppercorns■ 4 sprigs thyme■ 1 handful parsley■ A 30 cm x 30 cm piece of muslin cloth, plus extra for straining■ 1 m kitchen twine STEP 1 Preheat the oven to 230°C. Place the meat bones and marrowbones in a roasting tray and roast until golden brown all over, about 30 minutes. Remove from the oven and pour off all the fat from the tray. STEP 2 Heat a small splash of olive oil in a large pot – remember, you don’t want…

YOU WILL NEED Enough for 2 portions ■ 2 potatoes, skins on■ Salt and freshly ground black pepper■ 1 egg■ 210 g (375 ml) cake flour, plus extra for rolling STEP 1 Preheat the oven to 180°C. Roast the potatoes in the hot oven until soft and cooked through, about 20-25 minutes. Remove the potatoes from the oven and, while they’re still hot, halve them and scoop out the flesh from the skins. Pass through a potato ricer into a mixing bowl. STEP 2 Let the potatoes cool until lukewarm. Season well and add the egg. Stir until mixed. Start adding the flour slowly while using your fingertips to mix it through. Add enough flour to form a soft dough that you can handle. Do not overmix or knead it…

YOU WILL NEED ■ 500 g dark chocolate■ A thermometer TIP For a very easy garnish, pour the chocolate onto a clean acetate sheet. Let it sit until the surface of the chocolate turns matt. Roll up the sheet and allow it to harden. Unroll and use the shards as needed. STEP 1 Start by chopping the chocolate very finely – the finer the better. Divide it in three. Place one third in a dry, clean mixing bowl. Melt the other two thirds over a pot of boiling water. Test the temperature of the chocolate using the thermometer, and take it off the heat once it reaches 43-46°C. STEP 2 Add the melted chocolate to the remaining unmelted third of chocolate. Now stir using a dry, clean spatula until all…

YOU WILL NEED Enough for 600 ml ■ 5 egg yolks■ 80 g (100 ml) sugar■ Seeds of 1 vanilla pod (retain the pod)■ 250 ml full-cream milk■ 250 ml cream STEP 1 Whisk the egg yolks, sugar and vanilla seeds in a medium mixing bowl until light and creamy. STEP 2 In a pot, bring the milk, cream and vanilla pod to just under boiling point. Do not let it boil – this would affect the taste. Remove the vanilla pod and add the hot milk to the yolk mixture while stirring. STEP 3 Strain the mixture through a sieve back into the pot and cook over low heat while stirring with a wooden spoon. Do not allow the mixture to boil, or it will separate. Cook until it…

COOKING WITH ROOIBOS SEASONED Rooibos culinary salts in diverse flavour combinations are suited to sweet and savoury applications. INFUSED Steep rooibos tea in water, milk or cream to infuse hot and cold drinks; ice cream; desserts; bakes like milk tart, cheese cake, biscuits and rusks; as well as jellies. SMOKED Add rooibos leaves to a smoker to flavour salmon, trout, snoek, chicken, duck, pork and vegetables. RUBBED The mellow, sweet flavour of rooibos works well in dry and spice rubs for seasoning light meats for roasting or grilling. OFF TO A GOOD… STARTER STARTER Starter A small quantity of food served as the first course of a meal Also appetiser, entrée, aperitif, hors d’oeuvre, titbit, canapé, antipasto, snack A great starter should stimulate the appetite without being too rich. Although…

Chef Jan Hendrik van der Westhuizen’s ability to do just that has earned him the culinary world’s highest honour, a Michelin star for JAN, his restaurant in Nice with a South African-inspired menu. At Klein JAN, his acclaimed restaurant on Tswalu private reserve, he champions Kalahari ingredients with the same ingenuity and respect. Little do the contestants know that their culinary abilities and cool will be put to the test by this star chef, who flew in from Nice specially to challenge them with his neoclassic creations. CHALLENGE QUICK CHALLENGE All nine contestants are presented with a variety of freshly baked, flavoured rusks, which they have to taste blind to guess the flavours. The 12 flavours presented on the traditional drying racks are naartjie, cinnamon, Zoo Biscuit, coffee, coriander, Aromat,…

“It doesn’t matter what horrible mood I’m in, my grandmother’s lamb chops always put a smile on my face,” Chef Katlego says. “What I love about the dish is how simple and delicious it is.” Because this chef is committed to showcasing the best of South Africa’s ingredients, Karoo lamb features prominently in his cuisine – from sheep’s head terrine to lamb shanks slow-braised in red wine. CHALLENGE Chef Katlego presents two dishes and shares the story behind them: (1) The original – his grandmother’s homecooked lamb chops with pap and gravy, or “Granny’s hug on a plate”. He credits his grandmother’s cooking as his inspiration to become a chef; (2) The gourmet version – his own elevated, fine-dining version of his gran’s hit, a benchmark for what a home-made dish can…

Nothing says togetherness quite like a family feast. The semifinal of MasterChef South Africa 2022 marks the power of food to unite people. A “seven colours” meal is a symbol of this togetherness and a celebration of all the things we know and love. For family, only the best will do. Taking centre stage at this joyful occasion is the Sunday roast – juicy, golden brown chicken and richly flavoured beef with all the trimmings. By taking this homely meal to a fine-dining level, the contestants get to show off their own change from home cook to master chef. The three semifinalists get together with loved ones before receiving the challenge. Filled with emotion from the reunion, they will be cooking as their family members join the other contestants on…

THE FINAL PLAN DAY 1 The three finalists travel to Paternoster for a foraging expedition in the Strandveld with Chef Kobus. This is a once-in-a-lifetime experience acknowledging how far they’ve come as chefs. He also broadens their food horizons with a personal tasting of his modern country cuisine – a chance to sample the best food at Africa’s best restaurant! DAY 2 Back in the MasterChef kitchen, Kobus joins the judges and the three finalists – Shawn, Tarryn and Andriette – who stand tall in their chefs’ jackets, ready to receive the defining challenge. Shawn is safe from elimination in Round 1, having won immunity during the previous challenge. The other 17 finalists look on from the gantry. The contestants need to prepare three dishes in two rounds of cooking.…

SHAWN GODFREY WINNER Passionate, tenacious and experimental, Shawn is a self-declared food nerd and a father of three. Born and raised in Port Elizabeth, this entrepreneur has been cooking since childhood, when he had to help his mom with chores. He still cooks on a daily basis as a way to relieve work stress. He would love to have Jamie Oliver – a family man like himself – over for dinner. Fusing Middle Eastern and Asian styles is his forte, and he enjoys pushing the boundaries of the ingredients. South African flavours and mastering classic sauces are his latest obsessions. The first thing Shawn made after the competition was popcorn for his kids, then he braaied lamb rump, served with speculaas butternut and thyme leeks, for his wife, Lianne, and…

YOU WILL NEED Enough for 350 ml ■ 2 handfuls fresh, soft herbs like basil, parsley or coriander■ 350 ml extra-virgin olive oil■ A 30 cm x 30 cm piece of muslin cloth■ 1 oil filter STEP 1 Fill a pan or pot with water and bring to a boil. Have an ice bath on standby. Plunge the herbs into the boiling water for a couple of seconds. Remove them using a slotted spoon and place in the ice bath immediately. STEP 2 Remove the herbs from the ice bath and place them on the muslin cloth. Using your hands, wring out as much water as possible from the herbs – the less moisture, the greener the oil. STEP 3 Place the herbs and the oil in a blender and…

YOU WILL NEED Enough for 600 ml ■ 500 g butter, cubed■ 40 ml white-wine vinegar■ 6 black peppercorns■ 1 bay leaf■ 1 blade of mace■ 4 egg yolks Juice and fine zest of 2 lemons■ Salt and freshly ground black pepper STEP 1 Place the butter in a medium pot and bring to a slow simmer. Allow the butter to melt, then pour it into a glass jug with a volume of 500 ml. Let it stand for a couple of minutes until the butter separates. Pour off the top golden, oil-like part – this is your clarified butter. STEP 2 Place the vinegar, pepper, bay leaf and mace in small pot or pan over high heat. Bring to a boil and allow it to reduce until about ⅓…

YOU WILL NEED Enough for 2 large sheets ■ 375 g (670 ml) bread flour■ 4 eggs■ 10 ml salt■ 45 ml activated charcoal STEP 1 Place the flour on a work surface and make a well in the centre of the flour. Sprinkle the salt over. Whisk the eggs and pour into the well in the flour. Using your fingertips, mix in the egg, slowly incorporating the flour from the sides of the well. Keep on mixing until a firm dough forms. STEP 2 Knead the dough for 3-5 minutes or until it becomes elastic and the surface is smooth. Place it in a clean, oiled bowl and cover. Allow to rest for 10 minutes. STEP 3 Halve the dough. Flatten the one portion and place the charcoal powder…

YOU WILL NEED Enough for 2 sheets ■ 450 g (490 ml) unsalted butter■ 420 g (750 ml) cake flour, plus extra for rolling■ 2 ml salt■ 190 ml ice water■ 15 ml white-wine vinegar STEP 1 Divide the butter in three. Keep one third out and place the other two thirds you’re not working with in the fridge. Place the flour and salt in a mixing bowl and grate in the first third of butter. STEP 2 Using your fingertips, mix the butter into the flour – the coarser the butter the better. Combine the ice water, vinegar and lemon juice, and add it to the flour mixture. Mix gently until a dough forms. Place the dough in the fridge for 10 minutes. STEP 3 Lightly flour a cold…

YOU WILL NEED Enough for one 18 cm tart ■ 170 g (340 ml) cake flour■ A pinch of salt■ 125 g butter, cubed■ 45 ml icing sugar■ 1 egg yolk■ 5 ml lemon juice About 10 ml ice water HOW TO BLIND-BAKE Preheat the oven to 180°C. Line the unbaked pastry case with baking paper and fill it with ceramic baking beans, raw beans or rice. Bake it for 10 minutes, remove the paper and beans or rice, and fill the case with a filling. Bake until set. If it is an unbaked filling, bake the tart for 10 more minutes once the paper and beans or rice have been removed. STEP 1 Place the flour, salt, butter and icing sugar in a blender. Blitz on high speed until…

ELIMINATED FROM THE MASTERCHEF KITCHEN Tembisa Jordaan, Charmaine Govender-Koen Guest chef Kayla-Ann Osborn from Delaire Graff Estate in Stellenbosch is renowned for her delicious, beautifully presented vegan creations. She presents the contestants with a mystery box comprising 10 intriguing ingredients for a swanky plant-based dinner party dish. Her selection is anything but boring. A “devil ingredient” is an item that might be most undesirable if it is matched with the wrong flavour partner, and could ruin one’s chance to prepare the kind of indulgent vegan dish the judges had in mind. CHALLENGE In line with the popular mystery box format, the contestants can make a sweet or savoury dish with as few or as many of these mystery ingredients as they’d like, but they are limited to basic undercounter staples…