Friday Food Fest: Inspire the MasterChef in you!

 Last night was the long awaited launch of MasterChef The Cookbook at Exclusive Books Tyger Valley Shopping Centre. Working for a publishing company has its perks. I had the pleasure of meeting a few of the contestants who took part in the MasterChef South Africa competition. They were so much fun to be with. Sue-Ann Allen, Ilse Fourie, Pete Goffe-Wood, Jade de Waal, Charles Canning, Guy Clark, Lungile Nhlanhla, Samantha Nolan and Sarel Loots were the MasterFoodies in attendance.

I had a terrific time with all of the MasterChef contestants but the lady who absolutely captured my attention is the exquisite, Ilse Fourie. She radiates beauty and is the epitome of being comfortable in one's own skin! During the panel discussion at the launch, Ilse told the audience about her love for food and being a model. A love for food and being a model is quite conflicting, so this lovely young woman picked up the phone to her agent and asked... "What are the requirements to be a plus size model?"... Because she wanted the best of both worlds! I had chills running up and down my body when she uttered those words! It was so profound! I love it!  Body Love!

The Gourmet Princess and I. Visit her blog here: http://www.gourmetprincess.co.za/gp/

 She calls herself The Gourmet Princess and completely emerces herself in the art of cooking! I love fish and being the fish fanatic at home, I am ecstatic that this recipe serves one person while the rest of the family devours their choice of chicken or beef! LOL

Try this for yourself!

GRILLED CITRUS SALMON WITH TAGLIATELLE

From MasterChef The Cookbook

Ilse impressed the judges in the first round with this zesty citrus creation and pasta made from scratch! Ps. The Mishtery would not make her own pasta but props to Ilse for it. Here is how she created this flavoursome dish:

INGREDIENTS

PASTA
200 ml white bread flour
1 egg
5 ml olive oil
5 ml salt

CITRUS SAUCE
peel of ½ lemon
100 ml orange juice
25 ml white wine, heated
25 g butter, cubed

SALMON
5 ml olive oil
1 x 200 g portion salmon
salt and pepper to taste
150 g baby spinach

PASTA
1 Mix the flour, egg, olive oil and salt in a food processor until combined. Transfer to a lightly floured surface and knead until smooth. Cover in clingfi lm and rest for 30 minutes.

2 Roll the pasta dough through a pasta machine 6 times. Dust the pasta sheet with flour and roll up like a Swiss roll. Slice the roll into 5–8 mm wide strips of tagliatelle.

SAUCE
3 Cut the lemon peel into strips and place in a small saucepan over moderate heat. Add the orange juice and simmer until reduced to a thin syrup.
4 Whisk in the warm white wine. Add the butter, 1 block at a time, whisking continuously. Keep warm.
5 Bring a large saucepan fi lled with water to the boil. Add salt and the tagliatelle and cook until al dente. Refresh and sauté in a little butter just before serving.

SALMON
6 Heat the oil in a griddle pan over moderate heat and fry the salmon for 4 minutes on each side. Season to taste with salt and pepper.
7 Rinse the spinach, drain and place in a saucepan (don’t add extra water). Cook until just wilted, then drain and season with salt and pepper.

METHOD TO SERVE
Dish the pasta onto a plate, place the cooked salmon on top and cover with the spinach and citrus sauce.

TIP
ILSE says: SEASON, SEASON, SEASON!
Salt is your best friend in this dish.

In this picture from left (back): Pete Goffe-Wood, Ilse Fourie,  Sarel Loots, Lungile Nhlanhla, Samantha Nolan,
Charles Canning (front) Sue-Ann Allen, The Mishtery and Angelique Blanckenberg

MasterChef The Cookbook is available from all good bookstores and sells at a Christmassie R350,00.