SA Olympic Chefs create recipes to get cyclists across the Finish Line
South African chefs Dion Vengatass, Arno Ralf and Jerome Norton are members of the National Culinary Team which will represent South Africa in the Culinary Olympics in Germany this October.
These talented chefs have developed some cycling-centric recipes for cyclists from all over the globe who will be competing in the 15th Cape Town Cycle Tour (formerly the Cape Argus Cycle Race).
WHO IS CULINARY TEAM SOUTH AFRICA?
The National Culinary Team is a division of the South African Chefs Association, a non-profit organization founded in 1974 which has been recognised as the representative body for South African chefs, cooks and caterers. The current Culinary Team South Africa is led by Chef Heinz Brunner and the team includes seven talented young chefs, namely Henrico Grobbelaar (Southern Sun Waterfront), Dion Vengatass (Belmond Mount Nelson Hotel), Blake Anderson (3SIXTY and Billy G, Montecasino), Jerome Norton (Four Seasons, The Westcliff Hotel), Kirstin Hellemann (Belmond Mount Nelson Hotel), Minette Smith (HTA School of Culinary Art) and Arno Ralph (Lindt & Sprungli SA).
Advisors to the Team include Chef Garth Shnier, Executive Chef at Sandton Sun, Sandton Convention Centre and InterContinental Johannesburg Sandton who is also a member of the World Association of Chefs Societies Culinary Guidelines Committee (advisor on competition rules, guidelines and cold kitchen); Chef David Higgs, Executive Chef at The Saxon (hot kitchen advisor); and Martin Kobald, chef and owner of ChefMLK School of Cooking (international trends and judging).
WHAT IS THE IKA CULINARY OLYMPICS
The IKA Culinary Olympics, the oldest and most prestigious global culinary competition, will take place from 22 to 25 October 2016. A total of 32 countries will have six hours to prepare their three-course menus to be served to 110 people under the scrutiny of thousands of spectators and judges from around the world.
WINNING RECIPES FOR THE CAPE TOWN CYCLE TOUR
Spiced Nut and Seed Loaf – Chef Dion Vengatass
1 cup raw almonds, ground
1cup sunflower seeds, ground
½ cup linseed, ground
½ cup pumpkin seeds
¼ cup ground coconut
1 tablespoon butter, melted
3 tablespoons psyllium husk powder
2 tablespoons ground chai seeds
2 tablespoons sesame seeds
2 tablespoons maple syrup
2 tablespoons dried currents
2 tablespoons dried cranberries
1 tablespoons raisins
1 cup mixed nuts, crushed
1 tablespoon bread flour
1 teaspoon cumin seeds
1 teaspoon chilli flakes
½ teaspoon ground turmeric
1 teaspoon Maldon sea salt
2-3 cups water
In a mixing bowl combine all the dry ingredients.
In a separate mixing bowl combine the melted butter, water and maple syrup.
Mix the wet mixture into the dry mixture.
Mix well, if it is too dry add a little bit of water to form the dough texture.
Line a standard size bread tin with parchment paper.
Pour the dough mixture into the lined bread tin.
Spread evenly until the top is even and flat.
Allow to rest at room temperature for at least 2 to 3 hours.
Preheat oven to 160ºC and bake for 70 to 80mins.
Gently remove the baked loaf from the tin, be careful as it is very delicate.
Place on to a tray and bake for a further 60mins until firm and golden brown.
Allow to cool down at room temperature, this is very important as it will still be a bit crumbly while hot, when cool it is ready to slice and enjoy.
Store in the air tight container.
Paris and Brest – Chef Arno Ralph
Paris Brest is a traditional dessert to commemorate a bicycle race between Paris and Brest. The pastry is supposed to resemble a bicycle wheel. These are basically a selection of éclairs made from choux pastry (the baked but unfilled choux pastry cases freeze well). The name choux pastry is derived from the French word for cabbage because once baked, these little pastries look very much like little cabbages.
150g flour (00 grade) or cake flour
250g eggs for free form piping / 300 g for éclairs in flexi form
In a saucepan bring to the boil the water, milk and butter
Add the flour, salt. Mix to a smooth paste allow to cook out on medium to low heat until the choux paste comes away from the sides of the pan (about 1 min)
Transfer to a mixing bowl with a paddle attachment and add the eggs one at a time until a smooth paste is achieved
Pipe into shape and bake at a temperature of 170C until golden brown (approximately 30 minutes).
Top with roughly chopped Hazelnuts or Almonds.
Care needs to be taken not to remove under baked, as this will cause the choux paste to become soggy. NOTE: With convection ovens the first 10 min need to be baked with a cover over the choux paste.
Once cooled, fill with the white chocolate crème patissiere (see recipe below).
White Chocolate Crème Patissiere
Crème patissiere is a fundamental base preparation for use in many pastries and mousse bases. Making it the day before allows for the mix to mature and will produce a smooth creamy texture.
40g yolks (2)
½ vanilla pod
50g white chocolate
Combine 50g milk, egg yolks, sugar and corn-starch/flour until a smooth paste is formed.
Bring the milk and vanilla pods to the boil.
Pour the liquid slowly over the eggs whilst whisking until blended.
Pass through a chinois strainer.
Place back into the sauce pan and cook out until a smooth thick paste is achieved.
Add the white chocolate and remove from heat. Stir until smooth.
Homemade Lemon & Parsley Chicken Linguine – Chef Jerome Norton
For the pasta:
4 large free range eggs
400g 00 grade flour (available in most good food stores)
1 tablespoon olive oil
For the topping:
2 free range chicken breasts, skin removed
3 cloves of garlic, sliced
¼ teaspoon red chilli flakes
3 tablespoons of good quality olive oil
3 tablespoons of Italian parsley, roughly chopped
Juice of 2 lemons
Salt and ground pepper to taste
For the pasta:
In a large bowl, combine the flour, eggs and olive oil.
Using your fingers, bring together all the ingredients to form a rough dough.
Turn out the dough onto a floured work surface and knead it until smooth and elastic.
Wrap in cling film and allow to rest in the fridge for an hour.
Roll it out to about 3cm thick before rolling through a pasta machine.
Continue rolling through the machine, gradually reducing the thickness each time until you reach your desired thickness – it should be between 1 and 2mm thick.
Using the linguine attachment, run the pasta through to get perfect, uniform strips.
For the topping:
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and chilli flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix together.
Place pasta in a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle with chopped parsley. Add the juice of 2 lemons and mix.
Low-Fat Sugar-Free Coconut Rice Pudding – Jerome Norton
Serves: 4 Ramekin sized portions
100g pudding rice or sushi rice
1 pinch grated nutmeg
1 banana mashed
700ml coconut milk
Heat oven to 150˚C.
Rinse the rice and drain well.
Mix together the rice and banana and place in a buttered ovenproof baking dish.
Stir in the coconut milk and sprinkle the nutmeg over the top.
Cook until the rice has absorbed all the liquid – usually an hour and a half or two hours. Stir after 30 minutes of cooking time.
Optional: Top with a dusting of cinnamon and/or sliced fresh banana – or for after the race with a scoop of vanilla ice-cream.