Chef Privé Cooks on RSG
Posted on January 12, 2012 by Nina Timm in rsg
Yes, it is Thursday again and that means I get get to feature another fabulous South African good blogger on RSG just after 9. If you want to see previously featured bloggers, you can read all about them in my end of year write-up!
Today however the focus is on the lovely Jacs van Zyl from the blog Chef Privé. Jacs is a cordon bleu-trained chef, although she much prefers the title of cook. This is her early childhood memories:
“My gastronomical experiences began very early on: standing beside my grandmother, watching as she made fresh pastries, cakes and other delectable morsels. Playing outside with my big brother, and the somewhat superfluous appetite that had us picking greedily on fresh snap peas, crisp green beans, wild strawberries, sweetly scented naartjies(tangerines) and sun-blushed plums, all of which grew in abundance in our garden in sleepy Bulawayo, Zimbabwe. I can recall dusky evenings, sitting in our housekeeper Nelly’s khaya (an outdoor room) eating sadza (cooked ground maize meal) and chomolier (a sautéed green leafy African vegetable) with our hands and smelling of smoky wood fires when we eventually emerged, giggling hysterically from sheer gratification. It is these innate pleasures that come to mind when I think about how it all began, and where they have brought me today.”
Currently Jacs works in Product Development, creating prepared meals for a leading South African retailer.
Lemon, Thyme & Parmesan Risotto stuffed baby peppers
Ingredients: (Serves 4 as a starter)
4-6 baby peppers – use red, orange and yellow peppers only, for their sweet flavour
1 tsp olive oil
500ml vegetable stock
75g butter, cubed
1-2 medium onions or 4 shallots if you can find them, peeled & finely chopped
1/2 cup Arborio rice (risotto rice)
30ml white wine – I used a 2011 Neethlingshof unwooded Chardonnay, but any good quality dry white wine will do
zest and juice of 1 lemon
2 sprigs of fresh thyme (if you can find lemon thyme, even better)
salt and ground black pepper to taste
50g (1/2 a cup) Parmesan cheese, finely grated
Extra thyme to garnish
Method
Preheat your oven to 200`C.
Catch the Chef Privé feature on RSG Thursday 12 January just after 9am. 100-104FM or listen online at www.rsg.co.za
Kan jy my asb die “drie-bestanddele-koek” laat kry? Ek kry hom nie op jou web nie. Baie dankie