CHEF NTI SET TO TAKE SA CUI­SINE TO THE US

Chef Nti is headed to Mi­ami to be an un­der­study at a Miche­lin res­tau­rant.

The Star Early Edition - - FOOD VERVE - Makes Five Pies

500g po­ta­toes 50g but­ter 50ml olive oil 3 sprigs rose­mary 100g mango achaar 300g sun­dried toma­toes 250ml red wine 50g ched­dar cheese 2 tsp sugar Salt and pep­per to taste 500g Rus­sian sausages 550g puff pastry 1 egg for brush­ing Cut 400g po­ta­toes into 1cm x 1cm cubes. Cook in sim­mer­ing wa­ter un­til ten­der. Drain and dry po­ta­toes. Melt but­ter in a sauté pan. Add a spoon of oil and 2 rose­mary sprigs. Add po­ta­toes and in­crease heat. Fry po­ta­toes un­til golden brown. Drain and set aside to cool. Drain achaar in a sieve. Finely chop sun­dried toma­toes. Place in a pan with 2 tsp. of olive oil on medium heat. Cook un­til paste con­sis­tency. Add red wine and chopped rose­mary. Re­duce to a chunky sauce. Add sugar, salt and pep­per. Stir and set aside. Finely grate Ched­dar. Skin and cut Rus­sian sausages into large blocks. Fry in oil. Roll out puff pastry. Spray and cook mini-loaf moulds. Line with puff pastry. Layer bot­tom of pie with po­ta­toes (NOT the chips). Add ched­dar to Rus­sian sausages and layer on top of po­ta­toes. Layer with finely grated ma­ture ched­dar cheese. Place tomato sauce on top and seal pie with a layer of puff pastry. Brush the pie with egg wash. With re­main­ing puff pastry cut out the let­ters “KOTA” and egg wash one side of each let­ter. Stick let­ter­ing on the pie lid and egg-wash the sur­face of the pie. Bake at 180°C un­til golden brown.

Chef Nti will be en­hanc­ing her knowl­edge of food as well as tak­ing SA cui­sine to the world.

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