For Mthatha-born Mahle Mihlali Vellem, becoming a chef has been on the cards since a young age when he sat for hours watching his mom prepare meals in the kitchen. He just did not know it yet. Now the Executive Sous Chef for Carnival City & Entertainment World does the same for thousands of guests at Sun International hotels.  

“After school, I enrolled at the HTA School of Culinary Arts, where I had an opportunity to polish my skills, graduating two years later with a Diploma in Professional Cookery,” says the 29-year-old.  

Vellem is currently responsible for running back of house for the kitchens in the hotel, the casino’s Salon Privé, banqueting and staff canteen, with 3 sous chefs reporting to him.  

He launched a new menu within Carnival City’s luxurious Salon Privé, which offers Sun’s MVG guests an exclusive sanctuary to play high-end slots games and tables in a chic setting.  

“I believe in flavour, so that is always important when I create dishes,” he explains. “There are certain items on the menu that are close to my heart as they remind me of my family, such as the fileto pasta, salmon poké bowl, Korean chicken poké bowl and smoked salmon and smashed avocado.” 

Mahle is spreading his wings wide across the Sun International group, gaining valuable culinary experience while also mentoring younger staff by teaching them new cooking methods. “I am proud to be succeeding on this journey that started with my mother and hope to one day pass my passion for cooking on to my children.” 

Celebrate International Poké Day on 28 September, by making Mahle’s delicious salmon poké bowl recipe: 

Salmon poké bowl recipe

Serves 1

Ingredients  

100g Norwegian salmon
50g cucumber
100g avocado
40g edamame beans 
30g radish
20g spring Onion
1 Tbsp sesame Seed
60g mixed peppers  

For the sushi rice 

100g Sushi rice
20ml Mirin vinegar
20ml Rice vinegar
200ml Water  

For the mirin dressing 

60ml Mirin
60ml Soy Sauce
60ml Olive Oil
30g White Sugar
60ml Apple Cider Vinegar
2ml Sesame Oil   

Method 

1. To make the sushi rice, wash your rice until all the starch comes out. Soak it for 30 minutes in lukewarm water before cooking. Cook the rice until soft. Strain water and cool down rice. Add mirin and rice vinegar.
2. In a mixing bowl, pour in all your mirin dressing ingredients and whisk. Transfer into a container and store.
3. Cut avocado into cubes, peppers into strips, and cucumber into ribbons.
4. Thinly slice the radish and julienne the carrots.
5. Toast the sesame seeds.
6. Pan-sear the salmon for about 5-6 minutes. 
7. Pour in the dressing in the pan and glaze the salmon.
8. Assemble the dish and finish with sesame oil, soy sauce and sesame seeds.

Image: Supplied

The post Chef Mahle’s salmon poké bowl recipe  appeared first on MyKitchen.

Trish van der Nest has shared a second collection of deeply personal and treasured recipes from her second cookbook, Cooking with Love.  they are over again Drawn from her life, they are meant to be made over and – and then passed on.  

It all started as a way to keep the blues away. Trish van der Nest launched a weekly cook-off between herself, her husband and four adult children during the 2020 lockdown. The teams were judged on their table settings and food according to a theme. The result?  

Huge laughter, showstopper meals and a reason to look back on that frightening time with at least a bit of warmth. During that period, lawyer and homeopath Trish wrote not one but two cookbooks.  

A friend of Trish’s commented on her first book, Home Food, that he was grateful that the recipes that made his life so full have been preserved and shared. Aren’t we lucky to have a second volume, and perhaps we should take a leaf out of her book and remember to jot some of our own recipes down…  

R320, Penguin Random House  

SALMON AND LEEK PIE WITH CHEESY CAULIFLOWER MASH 

Total Time 45 Minutes • Serves 4-6 

Ingredients

800g cauliflower florets  
1 cup grated Parmesan 
1 cup grated mozzarella  
1 Tbsp olive oil 
400g leeks, thinly sliced 
4–6 salmon portions (± 125g each), skin removed and cubed 
Salt and black pepper to taste 
250g crème fraîche 
250ml pouring cream  
Fresh dill or leafy herbs, optional, for garnish  

Method 

1. Steam the cauliflower until just tender. Place in a blender or food processor and process until smooth. Add half the grated Parmesan and mozzarella and process until combined. (Don’t add salt, as the Parmesan is salty enough). Set aside. 
2. Heat the olive oil in a pan on medium, and stir-fry the leeks until soft. 
3. Arrange the salmon and leeks in an ovenproof dish and season to taste. Spoon over the crème fraîche and pour over the cream. 
4. Spoon over the cauliflower mash, spreading it to the edges of the dish. Sprinkle with the remaining Parmesan and mozzarella. 
5. Bake in a preheated oven at 180°C for 20 minutes, until the salmon is cooked and the cauliflower mash is golden. Scatter over some chopped dill or leafy herbs before serving.

‘My father, Les Marlow, was not a dessert man, but he was firmly of the belief that if you were going to indulge, there was only one dessert worth having, and that was crème caramel.’  

CRÈME CARAMEL 

Makes 1 • Serves 6-8 

Ingredients

FOR THE CARAMEL  

½ cup castor sugar  
¼ cup water  
¼ tsp cream of tartar  

FOR THE CUSTARD  

2 cups (500 ml) milk  
1 tsp vanilla paste or the seeds of  1 vanilla pod  
3 eggs plus 2 egg yolks  
¼ cup castor sugar  

Method

FOR THE CARAMEL  

1. Place the sugar and water in a small saucepan and bring to the boil, stirring, until the sugar dissolves. As it comes to the boil, add the cream of tartar. 
2. When the caramel starts to turn golden-brown, remove from the heat. 
3. Spray a mould or baking dish with non-stick cooking spray. Carefully pour the caramel into the mould, swirling it around so the caramel forms a thin, even layer on the base, then turn it upside down and let any excess caramel drain away onto baking paper. Take care, as the caramel will be extremely hot. (This can be done up to a day ahead). 

FOR THE CUSTARD  

1. Place the milk in a pot and bring almost to the boil, then remove from the heat and stir in the vanilla paste or seeds. 
2. Combine the eggs, egg yolks and sugar in a bowl. Beat until thick. Pour the warm milk into the egg mixture and stir through. Strain the custard through a fine sieve into the mould. 
3. Stand the mould in a deep roasting pan and pour in enough water to come half-way up the sides. 
4. Bake in a preheated oven at 180°C for 1 hour, or until just set. Remove the mould from the water bath, place on a tray and chill in the fridge for at least 3 hours, or up to a day. 
5. To release the crème caramel, run a sharp knife around the edge of the custard, then dip the base of the mould in hot water. 
6. Cover the mould with a serving plate and invert it, then carefully remove the mould, allowing any extra caramel to drizzle over the top of the custard. 

NOTES  

• To make individual crème caramels, use ramekins or small moulds. 
• Instead of castor sugar, you can use xylitol castor sugar or a baking sugar alternative (a finely textured blend that is ideal for baking). 

Words by Christi Nortier 
Photography: Donna Lewis  

The post Must-Try Recipes By Author Trish van der Nest appeared first on MyKitchen.

Libido-boosting foods are known to stimulate the love senses (smell, taste and touch). Think brinjal, peaches, pomegranates and tomatoes. Our team has curated scrumptious recipes using these ingredients, making sure to take a play on all of your senses.

Some ingredients are rumoured to bring out the romantic in you. But whether it is backed by science or not, these three are sure to set the mood just right.   

Fig, goat’s cheese and walnut muffins  

Makes 12 Muffins • Total Time 45 Min   

Ingredients
2 cups Cake flour
1 tbsp Baking powder
1 tsp salt
3 tbsp honey plus extra for drizzling
1 large egg, whisked  Milk
1 ¼ cups butter, melted
¼ cup plain goat’s cheese, sliced
200g preserved figs, drained and chopped
325g plus extra halved figs for topping
¼ cup walnuts, chopped
3 tbsp thyme, chopped (plus extra for serving)

Method
1. Preheat oven to 180°C.
2. Sift the flour and baking powder and stir through the salt.
3. Combine the honey, egg, milk, butter and half the goat’s cheese.
4. Add the mixture to the flour and baking powder. Stir to combine.
5. Fold through the figs, walnuts and thyme.
6. Spoon the mixture into a greased 12-cup muffin pan to fill 3/4 of each cup.
7. Top each muffin with a halved fig and a slice of goat’s cheese.
8. Drizzle with the extra honey and bake for 20–25 minutes.
9. Serve scattered with fresh thyme sprigs.

Rumour Has It: Figs are rich in amino acids and are said to increase fertility.   

Savoury herbed salmon cheesecake  

Serves 6–8 • Total Time 2 Hour  

Ingredients
For the cheesecake
400g savoury wheat biscuits
¼ cup parmesan or mature cheddar, finely grated
½ cup butter, melted
2 tbsp olive oil
4 leeks, washed and finely chopped
3 tbsp fresh thyme, finely chopped
Salt and coarsely ground black pepper
460g medium fat cream cheese
150ml sour cream or plain yoghurt
½ cup cake flour
3 large eggs
3 tbsp fresh chives, chopped
1 lemon, finely zested
200g smoked salmon fillet, skin and bones removed and flaked into chunks

For serving
1 large fennel bulb, finely shaved
1 packet smoked salmon ribbons
olive oil for drizzling
lemon wedges

Top Tip: Swap the cream cheese for cottage cheese to cut costs.  

Method
1. Preheat oven to 180°C.
2. Blitz the biscuits to a fine crumb.
3. Add the Parmesan or cheddar and the melted butter to the biscuits. Stir to combine.
4. Measure out half of the mixture and evenly sprinkle it over the base of a greased 20cm springform round cake tin.
5. Using the base of a measuring cup, press down on the crumb mixture to form an even 2cm base.
6. Build the sides of the cheesecake base by packing the rest of the crumb mixture against the sides of the tin until it is completely covered.
7. Bake the base for 8–10 minutes. Remove from the oven and set aside to cool.
8. Heat the olive oil in a pan and sauté the leeks and half the thyme until softened. Season and cool.
9. Reduce oven temperature to 150°C.
10. Mix the cream cheese, sour cream or yoghurt, leeks and flour together until smooth.
11. Add the eggs, chives, lemon zest and salmon and mix well.
12. Scoop the salmon mixture into the cooled base. Smooth the top and bake for 50–55 minutes until set. The centre should still have a slight wobble.
13. Remove and cool completely.
14. Using a vegetable peeler, shave the fennel into thin strips and place them in ice water to create a twirly garnish. Keep them in the water until the cheesecake is ready to serve.
15. Serve the cheesecake topped with fennel shavings, smoked salmon ribbons, a drizzle of olive oil and a few lemon wedges.

Rumour Has It: Salmon is loaded with protein and omega 3, which is known to keep your heart (and passion) strong.  

Grilled asparagus on spiced yoghurt  

Serves 4-6 • Total Time 30 Min  

Ingredients
½ cup plain yoghurt
¼ lemon juice cup
1 tsp ground cumin
1 tsp ground coriander
handful dill, chopped (optional)
500g asparagus
glug of olive oil
25g baby leaf mix
30g seed mix

Method
1. Combine the yoghurt, lemon juice, cumin, coriander and dill together in a bowl. Season and spread on a large serving platter.
2. Prepare a hot griddle pan or medium-hot coals in a braai.
3. Break off the chalky ends of the asparagus spears and discard.
4. Toss the asparagus spears in olive oil and season well.
5. Grill the asparagus for 8–10 minutes until they are bright green and charred.
6. Allow them to cool slightly, then arrange on top of the yoghurt mixture.
7. Top with the leaf mix and a sprinkle of sesame or mustard seeds.

Halloumi and asparagus skewers  

Serves 6 • Total Time 30 Min   

Ingredients
1/3 cup basil pesto
1/3 cup olive oil
2 tbsp lemon juice
500g asparagus
400g halloumi
glug of olive oil
chilli flakes (optional)
fresh basil for serving

Top Tip: Exchange the asparagus for a more budget-friendly option like green beans.  

Method
1. Combine the pesto, olive oil and lemon juice in a bowl and set aside.
2. Break off the chalky ends of the asparagus spears and discard.
3. Slice the halloumi into 2cm-thick strips along the length of the block.
4. Layer the asparagus and halloumi on 6 skewers. Aim for 2–3 layers each.
5. Drizzle with olive oil and season, adding chilli flakes if you like.
6. Prepare a hot griddle pan or medium-hot coals in a braai.
7. Grill the skewers until the halloumi is golden and the asparagus is charred and bright green.
8. Serve immediately with the basil pesto dressing and fresh basil leaves.

Rumour Has It: Asparagus is high in vitamin E, which increases blood and oxygen flow around the body.   

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

The post Scrumptious Recipes To Excite Your Senses appeared first on MyKitchen.

Once you’ve tried a piece of roast salmon smothered in our red-wine butter, you won’t want to go back to the the typical white-wine sauce.

SERVES 4 // COOK TIME 90 min

INGREDIENTS
1 cup dry red wine
2 shallots, peeled and chopped
145 g unsalted butter, softened
Salt and freshly ground black pepper
6–8 baby leeks, washed and halved
4 sprigs thyme, finely chopped
2 sprigs origanum, finely chopped
1 tsp crushed fennel seeds
⅓ cup dry white wine
2 cups thick cream
1 tbsp lemon juice
2 salmon fillets
3 tbsp olive oil
1 clove garlic, peeled and finely chopped

METHOD
1. Preheat oven to 170°C and line a baking tray.
2. Combine red wine and shallots in a pan and bring to the boil over high heat. Boil until reduced to 1 tbsp, about 15 minutes. Strain the wine through a fine sieve into a bowl, and discard the shallots.
3. Let the wine cool slightly, then add 100g butter and season with salt and pepper.
4. Transfer the red-wine butter to a sheet of cling film and roll tightly into a cylinder. Twist the ends of the cling film to seal. Chill until firm.
5. Melt 3 tbsp butter in a pan over medium-high heat. Add the leeks, thyme, origanum, fennel and salt. Cook, stirring occasionally, until the leeks are slightly wilted, about 2 minutes.
6. Add the white wine to the pan and cook, stirring occasionally, until almost all the liquid has evaporated, about 8 minutes. Remove the leeks and set aside.
7. Add the cream and lemon juice to the sauce, and cook over low heat until the cream has thickened, about 25 minutes.
8. Place the salmon on the lined baking tray. Sprinkle with olive oil and garlic, and roast for about 20 minutes.
9. Cut 4 thick slices of the red-wine butter, place 2 on top of each fillet, and cook for a further 3 minutes, until melted.
10. Spoon some of the sauce over the salmon and serve with the leeks.

For a delicious crowd-pleasing dish try our Paella!

The post Roast salmon with red-wine butter and leeks appeared first on MyKitchen.

This salmon salad with beans, smashed potatoes and crème fraiche dressing is a tasty meal that will keep you full all night long.

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the salad
800 g baby potatoes, parboiled
50 ml olive oil
2 red onions, thinly sliced
Juice of 1 lemon
400 g green beans, topped and tailed
300 g baby salad leaves
300g hot-smoked salmon with mustard, in chunks
For the dressing
250 ml crème fraiche
150 ml olive oil
20g dill, roughly chopped
10g flat-leaf parsley, chopped
Juice of 1 lemon

METHOD
For the salad
1. Preheat oven to 200°C.
2. Place the potatoes on a baking tray. Gently squash them with a fork. Drizzle with oil and season. Cook for 25 minutes or until golden.
3. Squeeze the lemon over the onions and leave to marinate.
4. Cook beans in salted water for 5 minutes. Refresh in iced water.
5. Place all ingredients in a bowl.
For the dressing
1. Combine all of the ingredients and season. Serve with the salad.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

The post Salmon salad with beans and smashed potatoes appeared first on MyKitchen.

We all know that no matter how you love to eat it, avocados will always make a winning meal. We rate you get a bit adventurous and try your hand at making our avo sushi cake.

SERVES 1 // COOK TIME 60 min

INGREDIENTS
375 ml sushi rice
Pinch salt
3 tbsp rice vinegar
4 tsp sugar
2 sheets nori
2 avocados, peeled and thinly sliced
500g salmon, thinly sliced
125 ml soy sauce
60 ml peeled, grated ginger
Wasabi paste, to serve

METHOD
1. Rinse the rice 2 or 3 times, until water runs clear. Place in a pot with 560 ml water and the salt. Bring to the boil, uncovered, then reduce to the lowest heat and cover. Simmer for 15 minutes, then remove from heat and steam, covered, for 10 minutes.
2. Place vinegar and sugar in a pot over medium heat. Stir to dissolve the sugar, then remove from the heat and allow to cool.
3. Place the warm, cooked rice in a shallow dish and pour the vinegar mixture over it. Using a spatula mix the vinegar into the rice, using a slicing motion. Allow the rice to cool, but don’t refrigerate, or it will become too sticky to work with.
4. Line the base of a 22 cm cake tin with baking paper. Cut 2 sheets of nori to the same size as the tin.
5. Place 1 sheet in the tin. Spread ½ the cooked rice in a layer over the nori, arrange ½ the avo over it, then ½ the salmon on top. Repeat the 4 layers. Cover with cling film and refrigerate.
6. Mix soy sauce and ginger to make a dipping sauce.
7. Turn the sushi cake out on to a platter. Serve with the dipping sauce and wasabi paste.

Sprouts add delicious texture, flavour and a range of healthy benefits to this Asian rice bowl with meatballs and red-cabbage pickle.

The post Avo sushi cake appeared first on MyKitchen.