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Tag Archives: flavour

Chef Pieter from our Port Elizabeth campus shares some tips on maximizing vegetables and preventing wastage:
Cook spinach stems with red, vinegar, sugar and salt for a sweet-and-sour relish.

  • Puree carrot tops with basil, parmesan and pine nuts for pesto – great to use in the stock pot too.
  • Chop fennel stalks finely and sauté with leeks and butter for a delicate sauce for fish.
  • Trim and toss radish greens in buttermilk dressing with corn, thinly sliced radishes and tomatoes.

Our Chef Patron, Chef Zola Nene shares her insights:

  • Add a generous squeeze of naartjie juice to bircher muesli for a fresh burst.
  • Try a slice of naartjie in your ice tea, instead of lemons.
  • When it comes to pickling, makes sure your utensils and equipment are completely sterile.
  • Pickle foods at their freshest, the point is to preserve the goodness.
Read More...
chillies

Do you know your Habanero from your Jalepeno?

Most chillies have a predictable heat level, depending on what kind they are. A chilli’s pungency, however, is determined not…

Details
June 19, 2014Leave a commentCooking Tips, What’s HotBy Capsicum Culinary Studio
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