‘Expresso’ chef’s recipes finally laid down on paper

‘Expresso’ chef’s recipes finally laid down on paper

Zola Nene is currently the resident chef on ‘Expresso Morning Show’ on SABC 3. During a two-year stint in the UK, she worked as a commis entremetier, chef de partie and patissier in a brasserie in Cheshire.
She returned to South Africa and enrolled at the Institute of Culinary Arts in Stellenbosch, where she worked with chefs such as Margot Janse of LQF and Chris Erasmus of Pierneef at la Motte.
After graduating she was appointed catering manager for a large catering company in Johannesburg.

Around this time ‘Expresso’ was conceptualised and she was offered the job of food stylist for the show. She returned to Cape Town to start working on the show in October 2010 and has been there ever since.
I can remember when ‘Expresso Morning Show’ went live.
I was the first chef to go on the show.
I’m so happy that Zola has at last written a cook book.
I wish her well with her book and hope she sells many, many copies. This lovely book is unpretentious and it makes you want to cook all the recipes. I love it. Well Done Zola!

Let’s cook!

Fooding Around With Jenny Morris

Fooding Around With Jenny Morris

Homemade Ginger Beer
Nothing quenches a thirst quite like the sting of ginger beer. I especially enjoy making this on weekends.

Ingredients:
(Makes 2 litres)

150g fresh root ginger
500g white sugar
100g seedless raisins
Zest and juice of 1 lemon
500ml boiling water
1.5 litres water, at room temperature
10g instant dry yeast

Method:

1. Roughly grate the ginger on the coarse side of the grater.
2. Mix the ginger, sugar, raisins, lemon zest and lemon juice in a large plastic bowl or bucket.
3. Pour the boiling water onto the mixture and stir until the sugar has dissolved.
4. Pour in the water at room temperature, sprinkle over the yeast and stir to dissolve.
5. Cover the bucket or bowl with cling film and leave to stand in a warm place for 2 hours. During this time, the raisins will begin to rise and float to the top. Once all the raisins are floating and the mixture has developed little bubbles, the ginger beer is ready to bottle.
6. Filter the mixture through muslin cloth to remove all the bits and then bottle the ginger beer (put a raisin in each bottle).
7. Store the bottles at room temperature overnight to develop a fizz.
8. The following day, open each bottle to release some of the built-up gas. You can now store the ginger beer in the fridge, ready for consumption – the cold temperature will stop any further fermentation. It will keep for up to one week.
9. Serve in tall glasses filled with ice and topped with sprigs of fresh mint.

Extracted from Simply Delicious by Zola Nene (Struik Lifestyle)