 There’s nothing like an eight-month old baby to reinforce the fact that you’re never too old to learn. And I’ve done more than my fair share in the past few weeks. I’ll divulge the grown-up culinary bits, as I’m pretty sure you’re not interested in the number of animals I estimate are living on Old MacDonald’s farm or even the sounds they make!
The first was a boozy lunch in Knysna that set out to show just how successfully Glenfiddich single malt whisky can be paired with food. Ok, so I’m a self-confessed Sauvignon Blanc girl, but I’ve seldom been known to turn down a wee dram. We tried a whole host of Glenfiddich – old and very old – and all tasted wonderful, mellow and sexy, but would I swop the vino for this swish Scottish tipple at my next soiree? No. Would I happily curl up on the sofa after dinner with a warming glass of the same? Oh yes, indeed!
On with ‘educating Justine’… at 10am on Saturday I headed off to Geisha, the restaurant belonging to Cape Town’s current most controversial chef - he’s always in the papers for something or other - Conrad Gallagher, for a ‘Cooking with Conrad’ stint.
Conrad is the kind of guy you either love or hate – and I adore him. He’s funny, passionate and outspoken and has that charming Irish arrogance that in anyone else would be off-putting, but in him just makes me think of leprechauns and Blarney stones.
The place was packed. Some, like David from Investec and his wife Lisa, confessed that a legitimate excuse to drink at 10 in the morning had sealed it for them. Others are great fans of Geisha’s food and wanted to cook it themselves, and some I think simply came because cooking classes are all the rage and if, like this one, they’re taught by a chef with two Michelin stars to his name, then so much the better.
Conrad cooked up a storm, from crunchy prawn toasts and a myriad noodle dishes to an utterly delicious fusion style calamari, crème fraiche and black bean moment and an even more delicious dish of seared salmon on a totally fabulous finely chopped edamame (fresh raw soy bean) and coconut cream ‘mash’… truly inspired.
Did I learn anything?
I learnt that it wasn’t so much about learning but rather about picking up good ideas – like mixing red curry paste with chicken stock and coconut milk and using it to swirl into noodle dishes and stir fries. And the fact that it really is OK to make it all up as you go along!
His infectious humour, passion and the naughty glint in his eyes (not to mention the constant flow of wine and bubbly) all make for a truly fun, fabulous and inspiring morning and one I think is well worth the R395 price tag (you get to eat all the food too!).
Here’s to eating, drinking and never being too old to learn…
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A taste revival
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Robertson Slow 2008
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The Good Food and Wine Show Durban
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Celebrate Shiraz in Persian style
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Wellington Gravel Travel
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Franschhoek Uncorked
30 - 31 August
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Best Red award for Bilton
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Due to popular demand, Geisha will be hosting more Cooking Live with Conrad Gallagher courses. These courses at Geisha Wok and Noodle Bar take place on the last Saturday of every month. They run from 10am – 12pm followed by lunch. The cost for the interactive cooking course, as well as lunch is R395 per person and includes a Conrad Gallagher apron. The next one is Saturday 30 August 2008. To book your seat contact Candice on 082 905 0566 or e-mail candice@conradgallagher.com www.geishawokandnoodlebar.com
Here are two of the delicious dishes we watched being made and got to eat afterwards.
Geisha Prawn Toast
Teriyaki syrup
½ c (125ml) white sugar
½ c (125ml) soy sauce
¼ c (60ml) water
Salad
a small handful bean sprouts
a slice of mango (julienne)
2 sprigs of coriander leaves
a pinch (¼ t) finely chopped chilli
1t (5ml) honey
1t(15ml) chilli oil
Prawn toast
5 x medium sized prawns, shelled, de-veined and finely chopped
1t (5ml) coriander finely chopped
2 t (10ml) ginger finely chopped
2 t (10ml) garlic finely chopped
½ t (3ml) chilli finely chopped
1t (5ml) lemongrass finely chopped
2 t (10ml) cream
½ egg white
1 t (5ml) soy sauce
2 slices white bread
Garnish
1 spring onion leaf – sliced lengthways into thin strips - store in ice water to keep it curly.
Makes 2 prawn toasts as a tapas
Pre-heat a deep fryer to 150-160 c (or use a pot filled with 5-8 cm of sunflower oil and heat).
For teriyaki syrup:
In a small saucepan dissolve sugar into soy sauce and water - simmer until it reaches a syrup consistency.
For the salad:
In a small bowl toss the mango julienne with bean sprouts, chilli, chilli oil, honey and coriander. Season with salt.
For the prawn toast:
Mix chopped prawns with coriander, ginger, garlic, chilli, lemongrass and cream. Add egg white and combine well. Season to taste with soy sauce. Fry a small piece of the prawn mixture to test seasoning. Adjust seasoning if necessary. Cut bread into rounds approximately 5cm in width. Toast lightly on one side. Using a tablespoon, place a 2-3 tbsp mound of prawn mixture onto the untoasted side of the bread.
Drop prawn toasts into fryer and fry for approximately 3-4 minutes – or until firm to touch. Cooking time will depend on the size of the prawn toast. Remove toasts and drain on paper towel.
Divide salad between two plates, top with the julienne spring onion, drizzle the plate with teriyaki syrup and arrange the prawn toasts on the side.
Calamari with Chorizo, Edamame, Rocket and Chilli Crème Fraiche
½ c (125ml) crème fraiche
1 fresh chilli, finely chopped
salt and pepper, to season
1t (15ml) peanut oil
8 tubes baby calamari, cleaned and sliced in half
½ c chorizo, thinly sliced
½ c edamame (fresh soy beans – remove from pods)
2 handfuls rocket
Serves 4 as tapas portions
In a bowl stir together crème fraiche and chilli and season with salt and pepper. Heat a wok and add peanut oil. Toss in calamari and sear on one side. Add chorizo, flip the calamari and add edamame beans. Pour chilli crème fraiche around the sides of the wok and allow to melt and infuse with other ingredients. Remove from heat and stir in rocket. Season with salt and pepper again if necessary.
Serve on small dishes and garnish with thinly sliced spring onion. |
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