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April 12, 2021

Chorizo and Potato Snack by Masterchef SA’s Jade de Waal on RSG

Posted on June 20, 2012 by in rsg

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Potato and Chorizo Snack

Masterchef South Africa’s Jade de Waal is bubbly, exuberant and boisterous and she won the hearts of many South Africans  with her  irrepressible energy to match her strange accent! She is passionate about food and music (particularly jazz saxophone) and she regularly hosts “FoodJams” at her house, teaching friends and other interested parties how to make food in an interactive way. This week Thursday on RSG she will be my guest in the studio……

Jade’s favourite meals are father’s salt and pepper squid and her mom’s tomato pasta, and she’s passionate about South African produce – and learning more about preparing and plating it.
She is currently a second year music student at the University of Cape Town, but believes that food is her other great passion in life.
De Waal has started a project, Food Jams, where she invites friends to prepare meals at her home in Gardens while listening to music and documenting it.
Jade and her friends also make video clips of these cooking sessions and I must say, that I had a good giggle while watching them cook up a storm in the Eat Your Heart Out Kitchen. It took me back to when I was a student at varsity….we use to cook vegetables in a cooking bag in the kettle, crazy days!
Tune in to RSG tomorrow morning  just after the 9 o’clock news when we chat with Jade and maybe she will give us a behind-the-scene glimpse of her Masterchef journey!

Chorizo and Potato Snack
serves 2
4 large potatoes – boiled with skins on
1 chorizo sausage
½ t smoked chili flakes
1 large red onion – chopped finely
125 ml grated Emmentaler cheese
Heat a skillet or pan on the stove and add the chopped up chorizo to the pan. After a while the chorizo will render some delicious smokey oil in which you can fry the onion and tomatoes. Add the smoked chili flakes. Cook for 3-4 minutes until the onions and tomatoes have softened up. In the meantime, cut your potatoes in a criss-cross and give them a squeeze to make a nice bed for the lovely chorizo sauce. Scatter some cheese over the potatoes and then the hot sauce and  finish off with some more grated cheese and shome chopped coriander.
A Delicious light lunch or pick-me-up afternoon snack!
Cook’s Notes – For a healthier option, leave out the chorizo and just use ½ t smoked paprika when frying the onions and add 3 chopped tomatoes.  I also added some baby spinach for extra flavor and texture. For a “lighter option” cheese, try Edam.

Do tune in to RSG on Thursday mornings just after 9 when I share these delicious recipes. You can also listen online here:

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