The Gourmet Chef

Chilled Sweet Pea Vichyssoise

thegourmetchef — Thu, 17 Nov 2011 04:17:16 +0000

Enjoy a chilled Sweet Pea Vichyssoise with a Feta and Mint Wonton as a refreshing Starter

Wedding for Mr Zoe Kabila, Kinshasa, DRC 15 October 2011

thegourmetchef — Fri, 21 Oct 2011 05:22:45 +0000

We are honoured to have been invited to Cater the Wedding of Mr Zoe and Mrs Nita Kabila in Kinshasa on Saturday the 15th of October. This was a logistical challenge which we loved, to organise everything in 2 days. On Monday morning the 10th of October, we placed all our orders in Jhb from Cape Town from the Food to the Buffetware for 200 people. Tuesday morning Mark, Sonje, Warren, Este and Wayne were on our way to Jhb to pick up our orders, select our Fish etc and have it all packed in 29 cold storage boxes to fly up to Kinshasa with us on Wednesday morning. We arrived on Wednesday to a warm welcome and the food was taken to hotel refrigeration, everything was perfect including the Wedding Cake which survived a bit of turbulence on the flight! Thursday and Friday was spent prepping, organising and setting up. On Saturday we braved the Hot weather, bumpy roads and arrived at the house with all our food. The weather suddenly changed at about 8pm and we had an almighty Thunder, Lightning and heavy Rain storm. We watched happily as the rain put out our Barbeque and wet the remaining wood and charcoal, as we had already finished sealing our Ostrich Kebabs and Beef Fillets. Phew! The Wedding was a hugh success and we would like to thank everyone who helped us in the Congo. We can’t wait to do it all again….

Honey, Vanilla Pod and Yoghurt Pannacotta with Summer Berries and Coulis

thegourmetchef — Thu, 22 Sep 2011 10:51:19 +0000

Here is our first Recipe for the Summer … a light refreshing elegant Dessert to finish off any Lunch or Dinner

Ingredients Pannacotta

100 ml Honey
1 Split and Seeded Vanilla Pod
2 Teaspoons Vanilla Essence
500 ml Yoghurt
500 ml Cream
12g Powdered Gelatine
Few Berries of your choice for Garnish

Ingredients Berry Coulis

2 Punnets Raspberries
150 g Castor Sugar
Squeeze of Lemon

Method for Pannacotta

In a Tea Cup soak the Gelatine in 30 ml of Cold Water and allow to sponge, then place the cup in a pot of simmering water and allow gelatine to melt.
Add the Cream to a small pot and bring to the simmer don’t boil, add the melted Gelatine
Mix Yoghurt, Vanilla Pod, Vanilla Essence and Honey separately
Combine Cream and Yoghurt Mixture
Pour into 12 well greased (Vegetable oil) plastic 100 ml disposable cups and allow to refrigerate overnight

Method for Berry Coulis

In a small pot add Raspberry, Sugar, Lemon and a little water
Boil for 5 minutes, blend and strain
Allow to cool (Can Be refrigerated)
If Coulis is too thick add a little water

To Serve

We serve ours in a flat Soup dish

To unmould Pannacotta dip each cup into hot water for 5 seconds
Turn upside down onto Bowl. If you struggle to release the Pannacotta prick a small hole in the top of the plastic cup
Pour Berry Coulis around the Pannacotta and add Berries to garnish.

Recipes

thegourmetchef — Tue, 20 Sep 2011 14:36:34 +0000

Watch this space for some exciting new recipes that The Gourmet Chef will be posting for your use.

We will include recipes, tips, tricks and many other interesting ideas for your event.

Welcome to our new Website!

thegourmetchef — Tue, 13 Sep 2011 13:40:32 +0000

Welcome to our brand new interactive website

Be sure to leave us a message and let us know what you think and any ideas you might have in terms of what you would like to see here.