Chefs reunite on television – and share the spotlight with a cooking robot!

Two leading South African food personalities will be reunited when they share recipes and tips on television next week – and both are looking forward to sharing some of the spotlight with a state-of-the-art cooking robot that is transforming South African kitchens.

Chefs Andile Magwaza and Ukhonaye Mconi met when they were lecturers at Capsicum’s Rosebank campus in Johannesburg, with Mconi also an alumnus of the culinary school. Last year, Mconi was appointed head chef and manager at Cape Town’s The Chef’s Studio as well as event manager for the Private Chef Works group. Magwaza remains a senior lecturer at the culinary school.

They will be joining forces on the Expresso Morning Show on S3 (DStv Channel 193) on Tuesday, November 25, between 08h00 and 09h00 where they will demonstrate two dishes, including the South African classic, Malva pudding.

Says Magwaza: “My food philosophy is all about food that touches your soul, and I believe that even when food evolves with trends that come and go, it is important that you leave nostalgic memories on each plate of food.”

It is a sentiment echoed by Mconi: “Your best meal is formulated in your heart and soul, and any person who eats your food is affected by what you have in your heart; happy or troubled,” he says.

Both chefs – who have impressive CVs including work experience in the US – are also brand ambassadors for the all-in-one smart kitchen appliance, the TOKIT Omni Cook C2 which has been brought into this country by the Swiss Diversitas Group, which they will be using on the show.

“These ‘cooking robots’, with their smart technology, allow users to improve the quality of prepared dishes, save time that would otherwise be spent on cooking and cleaning up, save on energy costs and minimise food waste,” explains Mconi.

“If you are cooking on the TOKIT, you simply connect to the free cookNjoy recipe database with its more than 5000 recipes and be guided through them with step-by-step instructions on its touchscreen for a consistent freshly prepared meal of great quality.”

Says Magwaza: “The machine’s flexibility allows beginners to create impressive dishes with minimal stress by simply following instructions on the device’s step-by-step digital interface, while professionals integrate it into their workflows for efficiency and consistent results. Many professional kitchens in this country use these type of machines.” 

So what can viewers expect? “Lots of fun,” say the cooking duo. “We want viewers to feel like they are a part of the experience and, thanks to the two recipes below (which can be made both with and without a smart kitchen appliance), they can get to taste the final creations as well!”

Chicken curry

Ingredients

·     500g boneless chicken thighs

·     ½ tsp cayenne pepper

·     2½ tbl curry powder (or to taste)

·     30ml white wine

·     1 large brown onion or 2 medium onions, chopped

·     3 garlic cloves, crushed

·     60ml sunflower or canola oil

·     2tbl tomato paste

·     2tbl stock paste or powder diluted in 250ml of water

·     coriander leaves, chopped

·     3 tbl plain yoghurt (optional)

Method

Cut the chicken into 2-3 cm pieces. Mix the cayenne pepper, half a tablespoon of the curry powder and the wine into a bowl, add the chicken and marinate for 15 mins. Add oil to a large pot and over medium heat fry the chopped onion and garlic until soft. Add the remaining curry powder and cook for one to two minutes. Add the marinated chicken and sauté for five minutes. Add the tomato paste and stock. Bring to a boil, reduce heat and simmer for 15 minutes or until cooked. Add more liquid if too dry. Once cooked, transfer to a bowl and garnish with chopped coriander and yoghurt. Serve hot with rice.

Malva Pudding

Ingredients

For the pudding

·     30g butter plus extra to grease

·     ½ cup (125ml) sugar

·     2 eggs

·     2 tbl smooth apricot jam

·     1 tsp (5ml) bicarbonate of soda

·     200ml milk

·     1 tsp white vinegar

·     140g self-raising flour

·     pinch of sea salt

For the cream sauce

·     200ml pouring (whipping) cream

·     100ml white sugar

·     1 tsp (5ml) vanilla extract

·     80ml boiling water

·     80ml butter

Method

Preheat oven to 180°C. Grease a 30 x 21 cm ovenproof dish and set aside. Place sugar and butter into a mixing bowl and cream with an electric beater. Add eggs, apricot jam, bicarbonate of soda, milk, vinegar, flour and salt and mix until smooth. Pour batter into the prepared dish and bake for 25 minutes or until golden brown and firm. For the sauce, place the cream, sugar, vanilla, water and butter into a pot on the stove and heat until melted.

Gently pour the sauce over the hot sponge, then return to the oven and bake for a further five minutes. Serve warm.

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