Get prepped for a culinary masterclass as yours truly, ‘Giggling Gourmet’ Jenny Morris, and spice prince Reza Mahammad introduce six new pupils at ‘Jenny and Reza’s Fabulous Food Academy’ to the best of the world’s cuisine. In these brand new episodes of the exciting series your dynamic duo kicks off with some dishes from China, as we prepare a feast that’s fit for an emperor: lamb ribs with a hot and spicy sauce, sweet Chinese chicken, and a quick and easy side dish of fried vegetable noodles.
Then it’s a hop, skip and jump to the Land of Smiles, Thailand, where we introduce our pupils to chicken Penang curry, pork and prawn balls in a lemongrass-infused broth, before a refreshing salad of pineapple with bean sprouts.
With a light-hearted approach to cooking, and a world of experience to draw on between the two of us, we demonstrate that with guidance even the most inexperienced of chefs can produce dishes that will leave their diners demanding more.
Reza will be at Yumcious Restaurant in the Cape Quarter Square until Thursday, October 20, so drop in for a morning coffee or lunch and come and say hi to him.
Noodle Cake Topped With Scallops
300g egg noodles
2tbls peanut oil
Sweet Chilli Prawns and scallops
2tbls peanut oil
4cm Fresh ginger, cut into matchsticks
3 stems lemon grass, tender, inner part only finely chopped
5 spring onions with tops roughly chopped
2 cloves finely chopped garlic
1tbls Nuoc Nam
1tbls soy sauce
Ground white Pepper
2tbls chopped Fresh coriander
1/2 cup sweet chilli sauce
1kg cleaned whole Vannamei Prawn
2 fresh scallops
Fresh coriander to garnish
Method for The Noodle Cake:
1. Fill a saucepan with water and bring to the boil. Cook the noodles for about 5 minutes, or until tender.
2. Whilst they cook, untangle them gently with the back of a wooden spoon or a chopstick.
3. Drain them.
4. Oil a large dinner plate and place the noodles onto that, spread them out and let them cool and dry.
5. Heat 2tbls oil in a heavy based frying pan, now very carefully slide your noodle cake into the oil.
6. Cook the noodles over a medium heat until lovely and crisp and golden underneath, flip the cake over cook the other side crisp and golden adding a little more oil if needed.
7. Gently remove from the pan and transfer to a serving platter.
Method for the Prawns and Scallops:
1. Place oil in a wok and add the ginger and lemongrass stir. Fry for 30 seconds, don’t let it burn.
2. Add the spring onions and stir-fry for 1 minute.
3. Now add the garlic, Nuoc Nam, soy sauce, ground white pepper, coriander and chili sauce, simmer for one minute.
4. Taste the sauce and add a little salt if needed.
5. Now stir in the prawns and cook for 3 minutes.
6. Add the scallops and cook till the scallops turn opaque.
7. Remove from the heat and spoon onto the noodle cake.
Garnish with coriander and serve.
Smoked salmon and cucumber-filled herbed omelettes
These delicious cold omelettes also make a wonderful starter or can be served as quaint snacks for a drinks party.
Ingredients for The Omelettes:
¼ cup finely chopped fresh coriander, mint, dill and parsley (with stalks)
Pinch of salt coarse black pepper sunflower oil or olive oil for frying
Ingredients for The Filling:
200g smoked salmon
½ an English cucumber
1 teaspoon chopped dill
1 spring onion with tops, finely chopped
1 teaspoon lemon juice
Freshly ground black pepper
Finely grated zest of 1 small ripe lemon
Whisk the eggs in a bowl and add the chopped herbs. Add a pinch of salt and freshly ground black pepper.
Heat a 20 cm frying pan till smoking hot, add 1ml sunflower oil and turn the heat halfway down. Pour 35ml of the egg and herb mixture into the pan and coat evenly. As soon as the egg mixture is cooked, loosen the sides and remove from the pan with a plastic spatula.
Place the pancake herb-side down on baking paper and cool.
To make the filling, cut the salmon into ribbons 2.5 cm wide and divide into 6 portions. Trim the edges of the cucumber, quarter it and remove the seeds.
Cut into batons 5cm long and 3mm thick. Mix the mayonnaise with the rest of the ingredients in a small bowl, and place in the fridge till needed.
When all the omelettes are cooked, put it all together. Coat each omelette with 7.5ml of the mayonnaise mixture ensuring that the sides are covered as well (this will seal the omelette when rolled). Place the sliced salmon 1cm away from the edge and top with two pieces of cucumber placed next to one another. Flip the pancake edge over the mixture and then roll tightly into the shape of a cigar.
When the six pancakes are done, trim the edges neatly, maintaining an even size. Cut in half at an angle and place on a plate standing upright next to each other. Garnish with a sprig of coriander or dill and some fresh mint.
© Jenny Morris 2014-2016