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9. Honey Roasted Salmon set on a bed of Chilli Noodles, incorporating oyster mushrooms bordered by a Fennel Hollandaise
Chef: Stephen Billingham: M.D.: HTA School of Culinary Art

Monday 18:30, Tues 10:50. Wednesday 14:50 Thursday 18:50 Friday 23:50 Sat 13:50 and Sunday 15:50.

GOURMET IN A FLASH

GOURMET IN A FLASH RECIPES - brought to you by GOLDCREST

1 . Sweetcorn and Clam custard with Soup and a Toasted Sweetcorn Salad (serves 6)
Chef: Jodi-Ann Palmer: Chef of the Year, 2008 & SA Culinary Team 2004-2008

2. Peppadew and passion fruit Ceviche (serves 4) (Oven Cooked Scottish Salmon)
Chef: James Khoza: Exec. Sous Chef: Sandton Sun

3. Crabcakes with Chunky Tartare Sauce and Fennel salad (serves 6) &
Lace Pancakes with Gooseberry Cream cheese filling (makes 12, serves 6)
Chef: Petri Uys, Food Editor : “Your Family”

4. Fruity Bavarian Cream with Mixed Fruit Compote and Citrus Tuille (serves 4)
Chef: Kabelo Segone : Chef Craft Trainer, HTA School of Culinary Art

5. Asian Beef Salad (Serves 6)
Chef: Vickie de Beer, Food Editor: “Rooi Rose”

6. Smoked Chai tea Chicken Breast accompanied by a Asian lettuce salad, bordered with a Fig dressing
Chef: Raynor Damons: Chef Craft Trainer, HTA School of Culinary Art

7. Smoked Mussel Nicoise (serves 2 )
Chef: Clive Selomane: Chef Craft Trainer, HTA School of Culinary Art

8. Wontons filled with garlic-flavoured shrimps and cream cheese (Makes about 20)
Pastries filled with tomato and mozzarella (Makes about 12)
Vol au vents filled with salmon and mayonnaise (Makes about 6)
Phyllo pastry filled with cranberry, raisins and pecan nuts (Makes about 20)
Chef : Anna Montali: Food Editor and Deputy Editor, “Food and Home Entertaining”

9. Honey Roasted Salmon set on a bed of Chilli Noodles, incorporating oyster mushrooms bordered by a Fennel Hollandaise
Chef: Stephen Billingham: M.D.: HTA School of Culinary Art

10. Roasted leg of duck stuffed with shitake mushroom and fig jam served with fried noodles (serves 1)
Chef: Allister Esau: Catering and Training, Bosasa Head Office

11. Starter of chilled strawberry and celery soup, topped with mint-infused foam, served with coriander pastry twirls (serves 4)
Chef: Jessica Bow, Student: HTA School of Culinary Art

12. Trio of Summer Salads (serves 3)
Chef: Abubaker Bagaria: Student HTA School of Culinary Art and Winner of the Goldcrest Young Chef of the Year Award, 2008.

13. Pavlova with fruit (6 portions)
Chef: Marlo Carstens: Food Editor: Vrouekeur Magazine


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