So today I decided to have some Chinese on my off day. The nice thing here in Kuwait is that almost every place delivers to your apartment. A really useful application for finding out what restaurant near you actually deliver is Talabat.com . So if you new to Kuwait or the Middle East and don't feel like going out on you off days, but still want to get some really good food, this is the app for you. Available on Apple Store as well as Android. Here's what I had for lunch today and diner later on. This is from @ChinagardenKW, you can find them on Instagram and Twitter for more great photos of there menu items.
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![]() Choux pastry is a great recipe to have in you cooking arsenal, it is a versatile product that can be used for sweet and savoury dishes. Depending on your piping capability you will be able to pipe eclairs, profiteroles, choux buns and even choux pretzels. Making classic pastries such as Croquembouche, St. Honore, éclaires, Choux Swans and Paris-brest. If you are more of a savoury person, use all of the classics and use them in savoury applications. For example instead of filling the profiteroles with creme patisserie, use a fulling of cream cheese, smoked salmon and dill. Or use the St. Honore as a base for your next sautéed Mushroom medley with fresh ribbons of baby asparagus and a mushroom stock Veloute. Or the next time you want to make your own gnocchi, you will be able to make your own Choux pastry. Choux pastry truly has an endless amount of uses that can make your next dinner party that bit more Extraordinary. Recipe
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![]() I enjoy having fresh clean foods while I watch Rugby or football games. My favourite snack to make must be "Nachos", I simply love the simplicity of nachos and how incredibly easy it is to quickly whip up. The main things that attract me to this dish is the use of completely fresh and clean ingredients. But people seem to rather go out and buy the salsa and guacamole ready made from the store, which I do not under stand. Firstly the guacamole has this unpleasant green color that I've never seen when I make my own. Then when it comes to the salsa, the ingredients simply don't have the crunchy juicy texture they had when they were made. But today with this recipe I hope I can inspire people to rather make all of this at home. So they can enjoy this wonderful dish the way it was ment too. . . Fresh! I have decide to give you a recipe for the traditional salsa and then another recipe which makes use of mango as the main component. The mango salsa is perfect for beautifully grilled salmon or even as a condiment for a spicy curry. Traditional Salsa Ingredients
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I will be posting a recipe for home made corn nacho chips and guacamole soon so keep an eye out for that. ![]() Today I have decided to keep it simple with a easy home made chili oil. It does how ever take a bit of time, but at least you don't have to stand over it the entire time. Its also a very small ingredients list as well as amount of steps in the method. Some people choose to simply use this oil for a colourful decoration and some for actually enhancing the entire dish. There are plenty of ways to play around with this easy to make and long lasting oil. You can choose to incorporate more of a complex flavour profile by adding different spices, one really nice one for me is the Rosemary oil and mint combination for drizzling over roasted leg of lamb. As I mentioned earlier, this is a product that you can easily store in a air tight bottle or container and it will last you a good 8-12 months. As for what oil is the best to use when making your own flavoured infused oil, it should be a tasteless oil with little to no taste of its own. Some of the oils I would recommend include a good quality sunflower seed oil, canola oil or a good quality vegetable oil. While doing this you might also want to make use of you thermometer to ensure that your oil does not get too hot,other wise the ingredients will burn and you will be left with a bitter tasting oil. Ingredients
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![]() This is one of the simplest prepared sauces which you can prepare in under 3 minutes. The word Meuniere translates literally to "miller's wife". Meuniere also refers to both a sauce and a cooking method used mostly for delicate fish. The cooking method is when you dredge the fillet of fish in seasoned flour. The reason for this it to protect the fish due to its delicate nature. Later on I will post a great fish Meuniere recipe with french style mint peas but today I'm going to show you how to make just the sauce. The reason I love this sauce is because it's sharp and refreshing due to the lemon juice, and is also silky smooth and velvety from the butter. The salty cured capers also add a lovely dimension to the sauce which would otherwise make the sauce flat if not incorporated. This is going to be my last post from South Africa. My next post will be when I'm in Kuwait and starting my next culinary journey in the local cuisine as well as in Japanese cuisine! I'm very excited and eager to share it with all of you. Ingredients
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Edited by: Monique Boaventura ![]() Potatoes and onions are two ingredients which don't always get the respect they deserve. These two ingredients are almost always the basis of most dishes. The potatoes are used as the starch component on the plate, which serves as the delivery and bulking component of the dish. The onion being the base of most sauces out there, forming the foundation of the sauce, and we all know if you don't have a good foundation, you're going to run into trouble later on. So I decided to make these two the working horse of the kitchen and the stars of the dish today. Using only a few herbs to add a bit of flare and a dash of wine and cream for a bit of body. This is a great hearty dish, perfect for a cold summers day. I've also paired the soup with the crunchy element of potato tuile's, to add a different texture and colour to the plate. For the garnishes I've used a sprig of Rosemary and some Oregano flowers just to bring a bit of green to the party. Some chopped chives or even spring onions sprinkled over the top would also do wonders to the presentation of the dish. Ingredients
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Edited by: Monique Boaventura ![]() When you work with some recipes you might notice that they sometimes tell you to bring your sugar to a soft ball stage for an Italian Meringue, or a Hard Crack stage for dipping fruit in to give it a glistening coat of sugar. Yet sometimes they don't include the temperatures to which you need to boil the sugar to in order to getit to that stage. Well now all you need to do is refer back to my website. This information will be available under Culinary Glossary & Ingredients and then Sugar. This will also give you a few uses for some of the different stages of boiling, so if you would like to play around making sugar Angel Hair, now you know to which temperature you need to take your sugar. Also just remember when you work with sugar it retains heat very well and will continue to cook even once its been removed from the heat, so you have to anticipate a minute ahead of time, or place it on a cold surface straight away other wise it will over cook. Please be very careful when working with sugar, its not nice having a lump of blistering hot sugar fall on you! Boiling Stages
Edited by: Monique Boaventura ![]() This sauce can be made and used with many different proteins or stir-fry dishes. It's a very simple and easy recipe to follow, and can be stored in the fridge for 1-2 weeks (ensuring the container which is being used is properly sterilised). For the wine I used a good quality Merlot, it has a lower tannin count than other more full bodied red wines such as Cabernet or Sauvignon. The tannin in wines are what give the wine the bitter and woody puckering sensation. With less tannin in the Merlot, it allows for the fruity essence of the wine to be more present, making it perfect for the sauce. Ingredients
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Edited by: Monique Boaventura ![]() This is a simple, quick and easy recipe to follow. It's healthy and packed with lean protein. This is something I would personally cook for myself when at home as it tastes amazing. I will also be posting the recipe for the plum sauce tomorrow or later this evening. This recipe is suitable for one portion, simply double or triple it accordingly. Ingredients
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www.chefdewet.co.za Twitter: @ChefDewetV Edited by: Monique Boaventura ![]() This recipe I'm posting today is a traditional one, with no fancy extra ingredients that will win you the "Checkers Boerewors of the Year". But feel free to start off with this as a foundation and play around with it, make it your own. Every weekend in South Africa, hundreds and thousands of families partake in what we call the "Braai", to others it is known as the BBQ. This is a good time for us as it's a time where families and friends get to relax with a ice cold beer, my favourite's being Black label and Castle Light, and enjoy good food as well a big screen in the outdoor lapa or stoep (veranda) watching a good rugby game. The gentlemen would stand around the braai where every single one of them will check the meat (they can't help it) and the ladies would be busy in the kitchen making potato salad, beetroot salad and mielie pap. Once all the food is cooked and ready to be eaten, its all laid out on a big table where everyone can help themselves. It's when everyone all comes together and talks about anything and everything. And by this time they have had a few and the conversation is flowing and everyone's just having a great time! Braai is a really big thing here in South Africa, we have a national Braai Day as well as a song just for Braai Day, I'll place a link at the bottom for the song. Recipe
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Edited by: Monique Boaventura |
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July 2017
AuthorI'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. |