FAB issue 05 May 2015 - Page 36

chef review: chef wendy

CHEF WENDY CROESER

Chef Wendy’s story is one of fate. She dabbled in various studies at the University of KwaZulu-Natal in South Africa, but none of these directions got her excited. To pay off her hefty student loan, she started working at a catering company as a buyer and delivery person. It was here where she discovered her passion for all things food.

One day the kitchen was short-staffed and they asked Wendy to help out. It was this exact moment when she fell in love with food, the bustle of the kitchen and the adrenalin rush of pumping out the orders. Within two months she became a permanent kitchen staff member and within six months of that she had enrolled at the Christina Martin School of Food & Wine for a full time diploma in Culinary Arts.

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INGREDIENTS

500 g Butternut, peeled and cubed

75 g Feta cheese (1 round), crumbled

15 ml Olive oil

375 ml Boiling water

30 ml Olive oil

10 ml Robertsons Sage

10 ml Brown sugar

30 g Rocket leaves

1 KNORR Chicken Stock Pot

35 g Pumpkin seeds

Salt and pepper

375 ml Cous cous

METHOD

Preheat oven to 180°C.

In a bowl mix together the cubed butternut, 30 ml Olive oil, sage, brown sugar and salt and pepper so that the butternut is well coated.

Transfer the butternut to a baking tray, cover with tin foil and roast in a preheated oven for 20 minutes.

After twenty minutes remove the foil from the tray sprinkle the pumpkin seeds over the butternut and allow to roast uncovered for a further 10 minutes.

In the mean time dissolve the KNORR Chicken Stock Pot in the boiling water, pour this over the dry cous cous, add the remaining olive oil and stir.

Cover with cling film and allow to steam for 5 minutes.

After 5 minutes remove the cling film and fluff up the cous cous with a fork to separate the grains.

Stir in the roasted butternut with the seeds,