The first time I met Chef Caro from Food24 was at some or other launch and I remember thinking: “What a life, to do just food every day?” I thought that all the staff at Food24 spent their days in this beautifully styled and fully equipped kitchen just thinking up new recipes each and every day (ok, Caro this is the part where you laugh really, really hysterically).
Luckily for them and for me, I learned that working at Food24 requires much more than cooking skills…..
I think as bloggers we tend to put a lot of effort in what we do, be it writing or styling or photography. We love the “emotional strokes” we get form our faithful followers. Positive feedback on Twitter, Facebook and comments on our blogs, keep us going. Well, a lot of what I do, is part of my day job, but yes I do love the support from all the followers and readers, it makes the long hours in the kitchen and in front of the computer worth while. The ladies and gentlemen at Food24, Chef Caro included, does a lot of hard work, most of it is behind the scenes and sometimes all they get is criticism and flack and the positive feedback that we get, eludes them.
I decided to invite Chef Caro de Waal to cook with me on RSG, because well, she can cook
Caro went to Silwood School of Cookery and received her Grande Cordon Bleu Diploma( 3 years). She then ventured into the catering business where she ran a successful catering company “Treat Catering” for many years and in that time also completed her Diploma in Clinical Nutrition. Currently she is the online food editor of food24.com.
She is passionate about all things foodie with a great big splash of wine.
Caro is also a keen gardener and she loves cooking with fresh produce from her garden so when I asked her what she would love to cook for the RSG slot, she immediately sent recipes showcasing her fresh garden herbs and vegetables.
I loved them all, but visions of toasted ciabatta with chunks of blue cheese, smothered in spoonfuls of chili jam, swayed me and therefore I will no longer keep you in suspense….here is Caro’s recipe for….
Tomato Chili Jam
makes about 500ml of jam
1kg large tomatoes, halved
3 red chillies, roughly chopped
1 onion, cut in wedges
4 garlic cloves, sliced thinly
3 cm ginger, grated
3 tablespoons balsamic vinegar
100gram brown sugar
Preheat oven to 150 C.
Place tomatoes on a baking tray and add the onion, chili, ginger, garlic, vinegar and sugar and then drizzle with the olive oil.
season with salt and black pepper and mix well with your hands.
Roast until the tomatoes start to caramelize.
Cool and place in sterilized jars.
Serve on crusty bread with wedges of blue or Gorgonzola cheese.
Do tune into RSG on 100-104Fm just after the 9 o’clock news. or listen online here!
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