In The Kitchen – Cecilia Mandlate

At only 21, Cecilia Mandlate is already making waves in the culinary world

What is your earliest food memory?

Growing up in Tembisa, my dad was the one who did all the cooking in our home. My mom passed on when I was young. My earliest food memory has to be the sunny side-up eggs that he would prepare on Saturdays. How did you break into the food industry?

I was forced to work at a young age, and my first gig was waitressing. One day, my boss asked me to replace a kitchen staff member who was absent. That breakthrough, was the beginning of my journey in cooking. I also use social media platforms to learn

more about cooking, and plan to attain a qualification in the culinary arts.

What is your signature dish? Creamy chicken pasta. What food style do you excel in? It's Mediterranean, and influenced by the food I grew up eating.

Which ingredients are always in your pantry? Thyme,

garlic cloves, butter, pasta and tomatoes.

What do you always order in restaurants? Rare grilled red meat.

What is your choice of drink to unwind? A chilled glass

of Chenin Blanc or Pinot Noir.

What is your food motto? Taste as much as you can to learn.

CREAMY CHICKEN AND MUSHROOM CASSEROLE

Serves: 4

Prep time: 45 mins

8 thighs and drumsticks 250 g punnet button mushrooms

Salt and freshly ground black pepper

3 T sunflower oil

125 g bacon, finely chopped 1 onion, finely chopped 1 clove garlic, crushed

cup white wine

1 cup chicken stock

1 tub pepper sauce

5 sprigs thyme

Preheat the oven to 180°C. Season the chicken with salt and freshly ground black pepper. Drizzle with oil and rub to coat the meat. Heat a roasting pot until hot. Brown the meat on all sides until golden and crispy.

Add a little oil to the pan, and fry bacon until crispy. Add onion and garlic, and sauté on medium heat until soft and translucent. Add mushrooms, white wine, stock and pepper sauce, and stir. Add thyme and transfer to the oven. Uncovered, cook for 35 minutes or until the chicken is cooked through and the sauce is rich, thick and creamy.