In celebration of Women’s Month, we want to salute some of our favourite female chefs. They have taken over the kitchen with great flair and always manage to bring pizazz and a whole lot of flavour! Take a look at SA women foodies who inspire us!
SA women foodies who inspire us
Sue-Ann Allen is truly one-of-a-kind. The 2012 Master Chef Runner Up crept into the hearts of South Africans during the show’s first season.
We love her because not only is she proudly South African, but also placed our diverse and rich foods on the map during her time on the online radio station, Hashtag Radio.
Since the show, Sue-Anne has gone on to cook for respected guests from all over the globe, and today, runs a Private Chef Service in Cape Town under the Sue-Ann Allen Culinary Management brand.
We can’t mention Sue-Ann without featuring one of her yummy, simple recipes that you absolutely have to try. A delicious Harissa Crispy Chicken Schnitzel. This light meal is easy to make and has plenty of zesty flavours!
Harissa Crispy Chicken Schnitzel
You’ll need:
- 2 De-boned skinless chicken breasts
- 1tbsp Harissa sauce
- 2 whisked eggs
- 4tbsp plain
- 1tsp garlic pepper
- 1 ½ cups plain breadcrumbs
- 1 ½ tsp salt
- 2 sides mixed green salad for serving
- 3 tbsp good-quality olive oil
Get started:
- Pre-heat oven to 170°C and butterfly each chicken breast and flatten to ensure even cooking.
- In a medium sized flat bowl, add the Harissa paste to the whisked eggs and combine well.
- In a separate bowl, add the garlic pepper to the breadcrumbs and mix it all in.
- Season the flour with the salt and lightly dust each chicken breast, then gently place in the egg mixture, making sure it is well coated.
- Place in the breadcrumbs ensuring they cover each breast fully.
- Grease a flat baking sheet with the 1 tbsp of the olive oil and place in the pre-heated oven for 20 minutes, turning halfway through.
- Sit the breast on a plate and allow it to rest for a couple of minutes, before slicing and serving with a healthy green salad, dressed with the rest of the olive oil.
- Finish with a side of mayo and enjoy!
We cannot mention female chefs and not include Michelle Theron. She is the Chef de Cuisine at Pierneef à La Motte Restaurant on the award-winning La Motte wine estate.
As a young girl, Chef Michelle’s daily activities were “planned around mealtimes and produce which came from a backyard garden.” Nowadays, she is flying all over the world impressing different foodies with her skill and ability to showcase traditional flavours in a modern way. Our top pick from her recipes is this yummy and filling Bacon Tart. Enjoy!
Yummy and filling Bacon Tart
You’ll need:
- 3 tbsp butter
- 1/4 cup dried breadcrumbs
- Butter or oil for sautéing
- 1/2 red onion, finely chopped
- 1 clove garlic, chopped
- 300 g back or shoulder bacon, diced
- 6 slices bread
- 4 eggs
- 2 cups buttermilk or full-cream milk (Note that buttermilk has a distinctive sour taste)
- 1/2 cup grated Cheddar cheese
- ¼ tsp ground all spice
- A pinch of cayenne pepper
- Salt and freshly ground black pepper
Get started:
- Preheat the oven to 160°C.
- Grease a round baking dish with 1 tbsp of the butter and dust with the breadcrumbs.
- Refrigerate for 15 minutes to set.
- Heat a little butter or oil in a pan and sauté the onion, garlic and bacon for about 5 minutes until done.
- Spread each slice of bread, only on one side with the remaining butter.
- Layer the bread, with the buttered side up, in the baking dish. Sprinkle the sautéed onion and bacon mixture over each
- Mix the eggs, buttermilk or milk, cheese, all spice and cayenne pepper together. To taste, season with salt and black pepper.
- Pour the mixture over the bread in the ovenproof dish and bake for 15-20 minutes until it’s golden and set.
Most women have Dora Sithole to thank for the many impressive dishes they have whipped up and served to their families! This foodie and well-versed chef has several triumphs under her chef’s hat including cook books, TV appearances and awards. In 2006, she was awarded the SA Chefs President’s Award for her impact to the country’s hospitality industry.
For two decades, acting as their food editor, Dora has dished up some delicious recipes in a popular woman’s magazine. She’s well-travelled and is an expert on African cuisine. We would love to try her baked cheesecake with berries, go on and try too!
Baked cheesecake with berries
You’ll need:
- 200g crushed plain biscuits
- 3ml cinnamon
- 15ml sugar
- 125g butter, melted
- 500g creamed cottage cheese
- 2 eggs
- 125ml sugar
- 250ml cream
- 30ml lemon juice
- 30ml flour
- 10ml custard powder
- A pinch of salt
Topping:
- 250ml crème fraiche
- 15ml castor sugar
- Some berries to decorate
Get started:
Mix the crushed biscuit, cinnamon and sugar together, then add the butter and mix well.
Press into a well-greased, 20cm loose-bottomed cake tin. Chill well.
Beat the cottage cheese and eggs together and gradually beat in the sugar.
Add the cream and lemon juice and beat well.
Add flour, custard powder and salt and beat well. Pour into biscuit base.
Bake at 180°C for about 30 minutes, and then turn down the temperature to 150°C and bake for a further 30 minutes.
Allow the cake to cool completely in the tin then remove it and when ready to serve, spread with crème fraiche and top with berries!