National DStv Cook-off

Ubber novice chef and Johannesburg winner of the National DSTV Cook Off competition, Malyssa Hattingh is off to the UK to experience the Taste of London. Malyssa’s winning dish, in a three-way competition against her counterparts from the Taste of Cape Town and the Taste of Durban, was a   traditional South African meal from a mystery basket.
Malyssa produced the South African classic involving a mielie meal cake, seared ostrich fillet strips served with a tomato and onion ‘smoor’, followed by caramelised pear phyllo parcel served with Amarula cream. Her dish, cooked from the Mystery Basket at the Pick n Pay Good Food Studio, blew the judges away.

The finalists from Cape Town and Durban, Trish Steyn and Prissie Nihal had earned their positions by emulating dishes from a participating chef who had demonstrated the plate at the Demo Kitchen at the Taste Festivals.

Trish Steyn produced master chef Rudi Liebenberg’s mustard marinated beef fillet served with short rib tortellini, roasted onion and cauliflower puree and tomato chutney. Rudi Liebenberg is from Planet Restaurant at the Mount Nelson Hotel.

Prissie Nihal presented a prawn spice cake dish, demonstrated by chef Nicky Gibbs of La Belle Terrasse at The Westcliff.

Malyssa Hattingh’s winning dish at the Taste of Johannesburg was a Vonique van Zyl wrapped beef creation. Vonique is the chef at Vivace at Radisson Blu Hotel, Sandton.

While all 3 finalist will be jetting off to Taste of London in June – a trip which includes air tickets, accommodation, entry into the show and crowns (the festival currency), only Malyssa will receive the much coveted VIP entry.  This extra special tickets includes fast track entry to the event, unlimited access to the VIP lounge, a complimentary beverage on arrival, VIP chef Q&As, priority seating in the Taste Theatre, a Taste Recipe Book, access to all theatre sessions, tastings, demonstrations, masterclasses, Taste restaurants and the boutique food market, a complimentary Event Guide and an extra £20 of Crowns (dining currency). Taste of London takes place in Regent’s Park from the 21-24 June.

ENDS.

RECIPES PREPARED BY MALYSSA HATTINGH FOR NATIONAL TASTE FESTIVAL COOK-OFF

ON SATURDAY, 18^TH FEBRUARY 2012

 

SEARED OSTRICH FILLET WITH MEALIE PAP, ROASTED BUTTERNUT AND TOMATO AND ONION SAUCE

 

Ingredients:

200g butternut, peeled and chopped into cubes

Sprig of rosemary

1 onion, roughly chopped

2 cloves garlic, finely chopped

Half red chilli, finely sliced

Half tin chopped tomatoes

250ml strongly brewed rooibos tea

2 – 3 teaspoons fruit chutney

Sprig of thyme

50g mealie meal

1 cup water
150g ostrich fillet

Olive oil

Salt and pepper

Serves 1

 

Method:

Preheat oven to 230˚C.  Coat chopped butternut liberally with olive oil, season with salt and pepper and place on a baking tray in preheated oven to cook for approximately 30 minutes, then remove rosemary leaves from the stem and sprinkle over the butternut, mixing it in well.  Cook for a further 10 minutes, or until slightly golden and soft.

Fry onions, garlic and chopped chilli in olive oil over moderate heat until translucent and then add tomatoes.  Simmer for a further 5 minutes before adding rooibos tea and chutney. Leave on low heat for approximately 20 minutes. Add thyme and allow to cook for a further 10 minutes, season with salt and pepper to taste.

Stir mealie meal into the water and bring to the boil over moderately high heat.   Reduce to a simmer, stirring constantly to avoid burning and lumps forming.  Once thick reduce hear and season to taste.  Leave on low heat, stirring occasionally.

Cut ostrich fillet into medallions, approximately 2cm thick.  Season well.  Heat  olive oil and sear ostrich over a high heat in olive oil, for approximately 1 minute on each side.  Remove from heat once cooked and allow to rest. Fillet must still be pink inside.

Serve the ostrich medallions on a bed of cooked mealie pap, drizzled liberally with the tomato and onion sauce and serve butternut on the side.

 

CARAMELISED ASIAN PEAR PHYLLO PASTRY PARCEL WITH AMARULA WHIPPED CREAM

 

Ingredients:

1 Asian pear(you could use a regular pear)

3 ml (1/2 tsp) vanilla extract

3 Tbsp (45 ml) castor sugar

2 sheets phyllo pastry

3 – 4 tsp (15 – 20 ml) water

100ml fresh cream

3 Tbsp (45ml) Amarula Liqueur

Non-stick spray

 

Method:

Preheat oven to 230˚C.  Peel and dice Asian pear and add to pan with 1 tsp simmering water and 1 tablespoon castor sugar.

Increase heat and add vanilla extract so that the pear caramelises, turning golden brown.

Remove from heat and allow to cool slightly.  Lay the phyllo pastry sheets onto a cutting board and place pear mixture in the middle.

Brush the outside of the pastry with water and raise the corners towards each other, twisting into a parcel shape.

Place parcel on baking sheet coated with non-stick spary.  Sprinkle with a tablespoon of castor sugar and bake in oven for approximately 10 minutes, or until golden brown on the outside.

Whip cream and Amarula liqueur to soft peaks and refrigerate.

Once cooked, remove phyllo parcel from oven and allow to cool.

Add a dollop of whipped cream on top of the parcel and serve immediately.