Jody Rosslee
Wed, 20 Jul 2016
NAME : Jody Rosslee PROFESSION: Chef and Thermomix Consultant EMAIL: jody@kitchenat49.co.za CELL: 0832592083 FACEBOOK: www.facebook.com/kitchenat49.co.za 1. How do you live your passion for food? Family and good food are the essence of what I am about. After many years in corporate I returned to my first love, cooking delicious food. Its my greatest pleasure to
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Jessie Wolvaardt
Wed, 20 Jul 2016
NAME : Jessie Wolvaardt PROFESSION: Translator by training, Food Enthusiast by choice EMAIL: jessiei@mweb.co.za CELL: 082 7820919 FACEBOOK: www.facebook.com/kitchenat49.co.za 1. How do you live your passion for food? When Jody asked me to join Kitchen at 49, I said ‘yes’ straight away. To be honest, I love good food: I love to eat it, cook
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Five talented South African chefs have made the cut for the S.Pellegrino’s global talent search for the best young chef in the world, securing their place among the 10 semi-finalists chosen for the Africa and Middle East region. The semi-final for the region, taking place in Cape Town on Tuesday, 26 July, will see the
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Introducing Kitchen at 49
Tue, 12 Jul 2016
Kitchen at 49 headed up by two amazing women, Jody and Jessie, have been Elgin Free Range Chickens’ supporters for several years now. Their mission is to cook tasty and nutritious meals and teaching others how to do so too. They believe that getting family, friends or colleagues together around a table to eat,
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Introducing Kitchen at 49’s Free Range Chicken Biryani
Tue, 12 Jul 2016
YOU WILL NEED: 700g skinless, boneless free range chicken breasts or 8 thighs, cut into chunks Marinade – marinade the chicken over night if possible 1 cup yoghurt ½ t turmeric 1 garlic clove, crushed 1 t grated ginger 1 small onion, peeled and chopped 1 tomato, chopped 15 g mint, chopped 1 piece
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Introducing Kitchen at 49’s Free Range Marsala Chicken
Tue, 12 Jul 2016
YOU WILL NEED: 4 skinless free range chicken breast fillets salt and freshly ground black pepper Cornflour for dredging 5 Tablespoons butter 2 Tablespoons olive oil 1 red onion, peeled thinly sliced 1 punnet of mushrooms, cleaned and sliced 2 garlic cloves, crushed 2 teaspoons tomato paste – a sundried tomato paste works really well
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Introducing Kitchen at 49’s Free Range Chicken Pie
Tue, 12 Jul 2016
Turn your beautiful Free Range Roast Chicken into a yummy pie! YOU WILL NEED: 1 punnet of mushrooms – 250 grams – wiped with a damp cloth and sliced 3 leeks, washed and sliced 1 onion, peeled and chopped 2 cloves of garlic – peeled and crushed fresh thyme small knob of butter salt
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Introducing Kitchen at 49’s Free Range Roast Chicken
Tue, 12 Jul 2016
YOU WILL NEED: 1 whole Free Range chicken 1 onion, cut into 8ths Fresh herbs – thyme, rosemary – about 10 grams of each Small knob of butter 1 lemon, quartered 1 lemon for juice Ina paarmen – chicken spice – enough to sprinkle over the chicken Salt and pepper Olive oil PREPARATION: Pre
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Carrie Murphy’s Pretzel-crusted honey and mustard chicken breasts
Tue, 21 Jun 2016
YOU WILL NEED: 2-3 Elgin Free Range Chickens skinless chicken breasts 2 cup pretzels (crushed) 1 tbsp rice vinegar 2 tbsp dijon mustard 1 tbsp honey 1/4 cup canola oil garlic powder (salt and pepper) PREPARATION: Preheat oven to 200 degrees. Place the pretzels in a plastic ziploc bag and crush them with a
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Free Range Chicken with creamy cheddar rice
Tue, 21 Jun 2016
YOU WILL NEED: 8 Elgin Free Range Chickens chicken thighs 1 1/2 cup Brown basmati rice olive oil 1 cup chopped yellow onion 3 1/4 cup water 1 1/4 tsp salt salt and ground black pepper to taste 8 sprig fresh thyme or 2 teaspoons dried thyme leaves 120g extra sharp cheddar (grated (about 1 cup))
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