With the current Covid-19 pandemic hitting the food and hospitality industry for a massive six a lot of us food professionals have had to start thinking outside of the proverbial box. If you’ve been a follower of my business over the years then you will know that my first love (besides sport and being sarcastic) is food education. When the good folks at Bosch approached me nearly 4 years ago to work with them my very first request was that I be given free reign of the cookery class section at the Bosch Showroom in Kramerville. So began my monthly cookery classes and lessons. I also often rant and blow off some nerdy culinary steam on my social media accounts (and now my Youtube channel) by explaining the world of food and why we chefs do the things we do.
Then Corona Virus said hi to the world in March and put a quick stop to the classes and all my cooking events (in the first 4 weeks I lost a good chunk worth of business from big events that were meant to have taken place during April). Ironically a virus created by people who like eating things is the demise of the industry that loves people who love eating things. Life.
So the guys at Bosch and I put our heads together and thought of ways to change our approach to the lessons. I’d already been making 101 vids throughout lockdown and also sharing tips and recipes online but people love to actually interact with chefs for some reason. So Insta Live vids came to the rescue. We’ll be doing a number of free live cooking sessions on Instagram in conjunction with Bosch over the next few weeks (and months in most likelihood) as well and converting all our cookery classes to online courses that one can purchase.
We started with this one a few weeks ago with Dash (follow her on instagram: @FoodByDash) who won the competition, #NextBoschChef, we ran a few months ago to select the next foodie to work with us at Bosch. It was our very first cooking session together and we chose to go with quick 30 minute meals for all our Insta Live cooking sessions going forward. This was the recipe and dish we came up with, it was a collaborative effort…and yes, we did it all in just 25 minutes.
Bosch 30 minute bowl
2 portions, approximately
Masala chicken: (For the best result allow to marinate over night)
– Extra Virgin olive oil
– 2 chicken breasts
– ½ cup double thick yoghurt
– 2 tsp masala
– 1 tsp whole cumin
– Salt & pepper to season
– Freshly squeezed lime or lemon juice
Herby yoghurt dressing:
– ½ cup double cream yoghurt
– Handful fresh mint
– Handful fresh coriander
– Salt to season
To serve with:
– 1 small baby cabbage, thinly sliced / julienned
– Handful pomegranate rubies
– 1 spring onion, thinly sliced
– 1 avocado, cut in half and with the seed removed
– Toasted mixed seeds (Dash used a sesame, sunflower & pumpkin seed mix)
For the couscous:
- Olive oil, to drizzle
- 1 medium red onion, chopped fine
- 1 yellow sweet pepper, chopped fine
- 1 carrot, chopped fine
- 2 cloves garlic minced
- salt & pepper
- 1/2 teaspoon Coriander, ground
- 1/2 teaspoon Turmeric
- 1/4 teaspoon Cumin, ground
- 1/4 teaspoon Cinnamon, ground
- 1/2 teaspoon Smoked paprika
- 1 cup peas, cooked
- 1 can chickpeas, drained
- 50g peppadews
- 1 1/2 cups vegetable stock
- Handful fresh coriander
- 1 cup uncooked couscous
- Preheat the oven to 180C.
- First, prepare chicken, combine the chicken breasts, salt & pepper, spices, yoghurt and lime then allow the chicken breasts to marinate as long as you can. You can prepare this the night before.
- To cook the chicken breasts, add olive oil to a pan, fry the chicken breasts on both sides so it browns evenly then arrange the chicken on a baking tray and grill for 15-20 minutes until the chicken is completely cooked this depends on how thick your chicken breasts are. To check if your chicken is cooked, with a sharp knife slice through the middle. If your chicken is pink and translucent, leave it in the oven for another 5-10 minutes. Remove from the oven and slice. While your chicken is in the oven prepare your dressing, cabbage and avocado rose.
- To prepare the dressing, combine the yoghurt, mint leaves and coriander a bowl. Blend with a hand blender until the herbs and the yoghurt are well combined. Season with salt to taste. If you’d like to make your dressing thinner, add some water until you achieve your desired consistency.
- For the avocado rose, cut the avocado in half then gently remove the avocado from the skin. Using your fingers, smooth over the surface of the avocado. Thinly slice the half avocado, spread the slices out into a line then create a spiral. Add a drizzle of olive oil, toasted seeds and season with salt.
6. To make the loaded couscous, bring the stock to a boil in a pot. Add the cous cous and cover. Remove from the heat. Allow the cous cous to absorb the liquid for about 5 minutes.
Drizzle the olive oil into the cous cous and then flake it using a fork. Add the spices and allow the cous cous to cool completely.
Add the rest of the ingredients and mix well.
To serve, arrange the cous cous in the bowl first then creatively add cabbage, pomegranate, avocado rose, sliced chicken, the herby yoghurt dressing and garnish with the sliced spring onion.