Student chef shares recipe
ROSEBANK – Thato Makua chose to share his Crpes Suzette recipe with a drizzle of golden syrup. He says it’s his guilty pleasure, which he sometimes eats for breakfast.
Diary date:
3 July: Capsicum Culinary Studio Open Day
Capsicum Culinary Studio in Rosebank is hosting an open day allowing interested persons to interact with the schools’ talented chefs as well as chat to expert advisors who can assist in making their hospitality dreams come true.
When: 8am–2pm
Where: 3 Keyes Avenue, Rosebank
Details: Call 011 234 1896 for more information.
Online headline: Capsicum student shares Crêpes Suzette recipe with readers
Social media teaser: Student answers crucial culinary questions and shares a tasty recipe with Gazette readers.
Thato Mokua (21) is a second-year student at Capsicum Culinary Studio’s Rosebank campus, studying the school’s three-year advanced professional chef programme.
When and how did your interest in food and cooking start?
My interest in food started at a very young age. I lived with my grandmother and when she was cooking in the kitchen, I would just stand there and watch her. Sometimes, rather than go outside to play, I would watch cooking shows on TV.
What made you choose to study at Capsicum and how have you found it?
One evening while watching TV, an advertisement about Capsicum popped up and showed chefs who graduated from Capsicum and how well they were doing. I knew then that it was the school I wanted to go to as it had such a good reputation in the industry. It is the best choice I have ever made; I love the fact that they expose us to working while studying which is good for us when we complete our course.
Where would you like to see yourself after graduation?
I want to continue working in restaurants and gain more experience. After that, I would love to open a restaurant influenced by kasi food (African street food) where people will come and experience cuisine with a twist.
Tell us a bit about your recipe and why you chose it?
I chose Crêpes Suzette with a drizzle of golden syrup. I have to tell you that it’s my guilty pleasure and I sometimes eat it for breakfast.
Name five things always in your fridge or pantry
Flour, mayonnaise, spices, bell peppers and herbs.
What would be your last meal?
Amasi and phutu would definitely be my last meal since it’s my favourite.
If you had to cook dinner for five famous people, who would they be and what would you make them?
Zola Nene, Gordon Ramsay, Neil Anthony, Jenny Morris and Lorna Maseko. I would cook them poached chicken with risotto and tarragon sauce.
What is your favourite cooking show and why?
The Ultimate Braai Master because it has a realistic feel to it and during the challenges you feel like you are part of the competition.
Who is the chef you most admire and why?
I admire Gordon Ramsay because of his over-the-top personality and attention to detail when cooking.
Thato Mokua’s Crêpes Suzette
Crêpes mix ingredients
115ml milk
60ml heavy cream
3 eggs
1 tsp vegetable oil
1 tsp sugar
Pinch of salt
85g bread flour
Butter – enough to cook crepes
Method
Blend the milk, cream, eggs, oil, sugar and salt in a bowl. Add any flavouring if using. Add the flour and whisk until evenly blended. Strain the batter through a fine-mesh sieve. Let the batter rest under refrigeration for at least 30 minutes or overnight.
Melt a small amount of butter in a crêpe pan. Ladle just enough batter into the pan to cover the surface, rotating the pan to facilitate the spread of the batter over its surface as it is being ladled in.
Cook for about one to two minutes on each side, just until light golden brown. Transfer to a plate and layer between waxed paper. Cover the stack of finished crêpes with plastic wrap and refrigerate or freeze for later use.
Crepes Suzette
Ingredients
2 tsps sugar
2 tbls butter, cut into cubes
1 tsp orange zest
60ml orange juice
1 tbl Grand Marnier
1 tbl brandy or cognac
Method
Preheat a crêpe pan over medium-low heat. Sprinkle the sugar evenly across the bottom of the heated crêpe pan. As the sugar begins to caramelise, add the butter to the outside edges of the pan and gently shake the pan, allowing the butter to evenly temper and blend with the sugar.
Add the orange zest and shake the pan gently to thoroughly blend all the ingredients until they become a light orange caramel colour.
Pour the orange juice on the outside edges of the pan slowly, allowing it to temper and blend with the sugar mixture. Shake the pan gently, incorporating all the ingredients and allowing the sauce to thicken.
Place a crêpe into the sauce. Once one side of the crêpe is coated, flip it over to coat the other side. Repeat process with the remaining crêpes (move quickly so the sauce does not become too thick). Shingle the crêpes on a sheet pan as you coat them.
Remove the pan from the heat and add the Grand Marnier but do not flame.
Return to the heat and shake gently. Allow the pan to get hot. Slide the pan back and forth over the front. Remove the pan, add the brandy, tip the pan slightly to flame, then shake the pan until the flame dies.
Fold three crêpes into quarters, place one over the other and lightly coat with approximately 1 tablespoon of the sauce.
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