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BOWING to public demand sees us addinga new dimension to Jackie
Cameron Schoolof Food & Wine, which gives anyone withculinary
interests the opportunity to be partof a like-minded group.
The events we have focused on include breakfast, which we’d
like to return to its
rightful place as a social meal.Our basic ingredient is supplied
by Mid-
lands Eggs, and we’re prepared to share oursecrets so you can
impress your family andfriends. And you can expect a glass of
bub- bly on arrival and six free-range eggs on de-parture.
If your preference is a perfect risotto,home-made cannelloni,
light-as-a-feathergnocchi, and tiramisu with your own home-made
lady-finger biscuits, then join the stu-dents for a morning of
tantalising Italiantasters.
Terbodore will be there with a bottom-less coffee pot. We
suggest you go fully Ital-iano and choose the espresso.
If you think it can’t be done on a Weberwe’ll show you it can.
You will have the op-portunity to taste the results and recipeswill
be supplied. So diarise Weber Friday
— it’s the first one of every month.Perhaps you’d prefer to go
it alone. Wehave had great fun with our tailor-madeclasses. Just
reveal your budget and you’ll be advised what can be done, as
well as thenumber of hours you have “bought”.
A Jackie Cameron gift box that comprisesitems such as a
chef jacket, apron and JackieCameron Cooks at Home recipe
book can be included. You choose and we’ll deliver.
These bespoke cookery classes will haveyou back for more, and
teach you how toput a bit of spice into your private functions.
Ever wish you could, on occasion, handyour cooking over to
someone else? The- balethu Zuma, who has pretty-much grownup
in the Cameron family’s home, conductsclasses in Zulu to ensure
every skill is fullyunderstood.
Maybe you’d like to try the Jackie Cameron Way? Then
con-
sider attending a two-day cook-ing class where I will share
hintsand tips that I have acquired overthe years.
About 40 simple, tantalisingrecipes for home cooking
aredemonstrated, and copies of allrecipes are included in the
fee.Lunch comprises tasters of thevarious dishes being
highlighted.
Everyone enjoys a sundownerso every month we showcase
twodifferent wine estates and the stu-
dents pair bite-size tastings for the variouscultivars being
presented.
We’ll ask you to comment on the snacksand how well they
pair with the respectivewines. This is a relaxed, informal
gettogeth-er of people who enjoy fine fare, and forthose who would
like to gain appreciation
for this sociable activity.This month’s recipes are taken from
the
last event. Think a seared peach with a well-matured Camembert,
creamy Caesar dress-ing and almond nougatine served
withChardonnay.
Light and fresh green curry chicken withfinely grated
baby-marrow fritters wentdown very favourably with the CheninBlanc,
while the rose panna cotta with beet-root powder, brioche base,
silver balls wasa taste sensation with the rose bubbly.
You’ll find all the recipes on the JackieCameron School of
Food & Wine website— just click on the blog icon.
Hopefully, we have whet your appetiteand we look forward to the
opportunity toshare culinary experiences with you.• If you’d like a
concise diary of ourevents, please send me an e-mail so Ican
forward it to you.• Visit www.jackiecameron.co.za to findout more
about my women’s chef range— men’s to come shortly, remember
Jack-ie Cameron Cooks At Home and all myfoodie
adventures.• I always look forward to hearing fromyou so send an
e-mail to [email protected]• Find me on Facebook: Jackie
CameronCooks at Home, Twitter: @jackie_cameronand Instagram:
jackiecameronincolour• Food styling and recipe development byElaine
Boshoff.• All photos by Kate Martens Photogra-phy. Contact details
are 082 879 8328,e-mail www.katemartens.co.za or
follow@kate_martens on Twitter
The Witness
Xe plore foodfundestinationsfashion Saturday, February 27,
2016
Jackie Cameron
Lots ofoptionsfor foodiesCulinary adventures are on the menu
PHOTO: KATE MARTENS
CARA’S THAI GREEN CHICKEN CURRY
WITH COURGETTE AND FETA FRITTERS
PAIRED with the Protea Chenin Blanc 2015Serves four large
portions.
Thai green curry pasteIngredients:• 1 stalk lemon grass, sliced•
4 jalepeno chillies, sliced• 3 green chillies, sliced• 1½ 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 foodprocessor and
blend together to form apaste.
Chicken curryIngredients:• 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,
madeabove• 1 tin coconut milk• 100 gr cashew nuts, roasted
Method:• In a pot, heat half the amount of oliveoil. Add the
chicken strips and sear themto get a nice golden colour, but do
notfully cook them. Remove from the potand set aside.• Add the
remaining half of the olive oilusing the same pot to get hot. Fry
theonions and garlic until golden and cara-melised.• Add the corn,
seared chicken strip andThai green curry paste, combining well.
• Then add the coconut milk, bring to theboil and allow the
chicken to cook.• Lastly, add the cashews nuts and tastefor
seasoning.
Courgette and feta fritters Makes about 15.
Ingredients:• 300 gr courgettes, grated• 2 eggs, separated
• ½ bunch spring onions, sliced into thinrings• 15 ml fresh
fennel, chopped• 15 ml fresh parsley, chopped• 5 ml paprika• 75 gr
feta cheese• 75 gr self-raising flour, sifted• Oryx salt and black
pepper• sunflower oil
Method:• Start with de-gorging 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 welland 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 self-raising flour.• Whisk the egg whites
to stiff peak andlightly fold this into the mixture. Seasonwith
salt and pepper.• In a frying pan, heat the oil. Shallow-frythe
fritters by dropping spoonfuls of mix-ture into the heated oil.
Turn the frittersover and fry until golden and cookedthrough.• Best
served straight away with the curry,sour cream and fresh
coriander.
