Fooding around with Jenny Morris: They came, they cooked and only one conquered!

Fooding around with Jenny Morris: They came, they cooked and only one conquered!
Jenny Morris

Fooding Around with Jenny Morris

Never before have South Africans been gripped by a food phenomenon quite like ‘Masterchef South Africa’, which aired on M-Net. Now, with ‘MasterChef South Africa – The Cookbook’, the gazillion fans following every beat of the whisk can recreate the dishes that made celebrities out of 18 hopefuls.
This cookbook has it all: Behind-the-scenes moments, flashbacks of mystery box challenges and gruelling pressure tests – not to forget the invention tests that had us wondering “what on earth will they pull off with those ingredients?”

Want to make Samantha’s croquettes with all the trimmings in less than an hour, Deena’s prawn curry, sweet-toothed Thys’ fruit tartlets, ‘Meraai se Hoenderpaai’ and denningvleis? This is the go-to-book for these and more. Love ’em or hate ’em, the judges also make their mark: Bake Chef Benny’s carrot cake, glam it up with Chef Andrew’s brioche crusted springbok and perform under pressure with Chef Pete’s doubled-baked soufflé in the oven.
Beautiful photographs guide the home cook on how to plate and present food like a pro. Lacking the basic skills? The cheffy secrets, tips and how-to advice include easy step-by-step instructions taking the mystery out of filleting salmon and other more advanced cooking skills.
Let’s cook!

Grilled Asian Spiced Pork


  • 250ml water
  • ½ apple, grated
  • 1 red chilli
  • ½ onion, chopped
  • Salt and pepper to taste
  • 500g pork shoulder (with fat)
  • 15ml olive oil
  • 1 garlic clove
  • 2cm pieces fresh ginger
  • ½ red onion
  • 50ml teriyaki sauce
  • 50ml white wine vinegar
  • 100ml brown sugar
  • 100ml oyster sauce

Dipping Sauce:

  • 50ml teriyaki sauce
  • 15ml white wine vinegar
  • Juice of ½ an orange
  • 15ml brown sugar
  • 1 chilli, finely chopped
  • 15ml icing sugar

Place the water, apple, chilli, onion and salt and pepper in a medium saucepan and bring to the boil. Add the pork and cook for 20 minutes to infuse all the flavours. Heat the oil in a separate saucepan and sauté the garlic, ginger and red onion until soft. Add the teriyaki sauce, vinegar and brown sugar and cook for 5 minutes. Add the teriyaki mixture to the pork and cook for another 20 minutes.

In the meantime, get the fire ready. Remove the pork from the broth and braai the pork, fat side down, on the grid until browned, about 10 minutes. Turn the meat and braai for another 15minutes. While the meat is braaiing, prepare the dipping sauce: Place all the ingredients for the dipping sauce in a small saucepan and cook over medium heat for 5 minutes.

Remove the meat from the grid and cut into smaller squares. Return to the grid and cook for 25 minutes, turning often, or until the meat is white and the knife comes out clean. Transfer to a mixing bowl and toss with the oyster sauce.
To serve: Serve on a platter with the dipping sauce, as tapas, a starter or a main course.

Goat Rendang


  • 30ml tamarind pulp
  • 45ml boiling water
  • 15ml coriander seeds
  • 15ml cumin seeds
  • 2,5ml peeled and fresh chopped ginger
  • 3 slices galangal, finely chopped (if using dried galangal, soak until soft)
  • 3 stalks lemon grass, chopped
  • 4 red chillies, deseeded
  • 3 cloves garlic, peeled
  • 75ml shredded dried coconut
  • 30ml peanut oil
  • 2 onions, sliced
  • 1 kg goat forequarter, cubed
  • 1 stick cinnamon
  • 2 cardamom pods
  • 2 star anise
  • 440ml coco milk
  • Kaffir lime leaves
  • Salt to taste

Soak the tamarind in boiling water for 15minutes. Pour through a fine sieve, discard the pulp and set the liquid aside.

Spice Paste:
Fry the coriander and cumin seeds in a dry frying pan over medium heat until fragrant. When cool, place in a spice grinder or mortar and pestle and grind to a powder. Place in a food processor with the ginger, galangal, lemon grass, chilies, garlic and a little water if necessary to blend to a smooth paste. Toast the coconut in a frying pan until golden brown. When cool, place in a spice grinder or mortar and pestle and grind as finely as possible.
Heat the oil in a large saucepan over medium heat and fry the onions until soft. Add the spice paste and fry for 5 minutes. Add the meat and tamarind water, stir.
Then add the rest of the ingredients, except for the salt and lime leaves. Bring to the boil and gently simmer, uncovered, until the goat is tender, approximately 1 ½ hours. Slice the kaffir lime leaves and add to the saucepan with the salt in the final 30 minutes.