J’Something cooks for students
Two lucky students from TUT (The University of Technology) and UJ (University of Johannesburg), received a once in a lifetime opportunity to enjoy unparalleled cuisine with J’Something, lead singer of Micasa.
J’Something enjoying his meal. Picture: supplied
A competition required students across Gauteng to “Join the Food Revolution” by submitting their best recipes to Philips in order to have the singer cook dinner for them.
Preparing Salmon Fish Cakes accompanied with a unique twist on Aioli in the Philips Avance Airfryer and blender, J’Something demonstrated to the students just how easy it is to prepare a gourmet meal with all the added health benefits and in record time.
Winners Puseletso Mokoena from UJ’s Auckland Park Campus and Mandlenkosi Kwababa from TUT’s Main Campus in Pretoria West both found a new interest in food.
“Tonight was unlike anything I have ever experienced before. J’Something was able to show me that cooking can be simple and still taste good if you choose to work with the right ingredients and products,” said Mokoena.
Though the talented performer is not a trained chef, he is passionate about food with a family background in the restaurant industry. His keen sense for Portuguese and African culture has fueled his cooking flair and inspired his interest in culinary art.
“I have always had a love for good food and never dreamed that I would be teaching others about some of my favourite meals and recipes. I didn’t learn how to cook and am certainly not a chef, but I am passionate about food and now I can share healthy, tasty meals that look good with others too,” said J’Something.
Completed salmon fish cakes and aioli. Picture: supplied
Recipe – Salmon Fish Cakes
Ingredients:
– 800g cold mashed potatoes (please make with some butter)
– 3x tinned organic salmon
– 1 teaspoon of cayenne pepper
– Grated zest of ½ lemon
– Flat leaf parsley
– Salt
– Pepper
– 1 large egg
For coating:
– 2 large eggs
– 200g white bread crumbs
Method
– In a large bowl mix together all the fishcake ingredients.
– Cover a baking sheet with cling wrap, plunge your hands back into the mixture and form fat, palm-sized patties. Place these on the baking sheet and stand in the fridge to firm up
– Beat the eggs in a shallow soup bowl and sprinkle the bread crumbs onto a dinner plate. One by one, dip the fishcakes into the beaten egg and then into the bread crumbs, sprinkling and dredging over as you go to help coat them.
– When you’re all done place the fish cakes in an air fryer preheated 180 degrees for 12 minutes until the crusts are golden, and speckled brown in parts, and the soothing centers are warmed through.
– While the fish cakes are in the fryer make your rocket aioli.
For the aioli:
– 4 medium garlic cloves
– ½ tsp. sea salt
– 2 egg yolks
– ½ cup blanched and well drained rocket
– 125ml olive oil
– 1 tsp. lemon juice
What to do:
– Put the garlic, salt and egg yolks and rocket in a blender and pulse for 30 seconds, slowly pour in the oil.
– Place aioli in a small bowl and stir in the lemon juice.
