Flavours from a chef’s kitchen

Flavours from a Chef’s Kitchen with head chef Yngve Muldal is a cooking class with a difference.

Chef Yngve shares with you some of his signature dishes, showcasing his experience in cooking and creating dishes from world cuisines with the wonderful fusion of South African/Asian/Mediterranean flavours in the selection of seafood, steak and savoury dishes – an unbeatable dinner menu.

Imagine stunning your guests with an amazing melt-in-your-mouth Salmon Sashimi salad, where the very mild, smooth fish taste of the salmon is complemented with the sharper flavours of daikon and pickled ginger. 

Delighting them with the slightly smokey, salty taste of succulent South African Marinated beef steaks, with hints of coriander and smoked paprika marinade, set alight by the brilliant Cape Malay Sambal – an explosion of flavours in every mouthful. 

Layers of flavours are softened by the addition of the Edamame, avocado and bacon salad with the crunch of broccoli mixed with the creamy smooth taste of avocado.  so healthy, so fresh. 

The chef brings you back to earth with the calming, soothing texture of Baked soft cheese with garden herbs.   It’s a menu for the brave of heart, the adventurous who want to tantalise their taste buds with the real taste of flavours from a chef’s kitchen. 

To get you started on this culinary journey here is an easy recipe for Chef’s Edamame, avocado and bacon salad ( serves 4 ) for you to try.

Ingredients

230g broccoli, rinsed

50g edamame

100g baby spinach

12 rashers bacon

30g parmesan cheese

2 ripe avocados, peeled and halved

salt and pepper

balsamic vinegar

extra virgin olive oil

Method

1. Blanch the broccoli and edamame separately in boiling salted water for 2 – 3 minutes. Drain and place in a bowl of iced water to stop the cooking process and keep the veg crunchy.
2. In a non-stick pan on medium to low heat, fry the bacon on both sides until crisp, or grill for 2 – 3 minutes per side. Drain excess fat on a kitchen towel.
3. Arrange the broccoli and the spinach on a large platter, chop up the bacon and sprinkle over the salad with the peas.
4. To make parmesan shavings, run the blade of a veggie peeler down the block of cheese, and scatter over the salad. Season to taste and drizzle with balsamic vinegar and olive oil to serve.

If you want to experience more flavours from a chef’s kitchen, join Chef Yngve Muldal at his next cooking class in October 2019 at Putia Pure Food Kitchen as he cooks up a Mexican Feast.

Special thanks to all of our wonderful cooking class participants for sharing their favourite moments at the class.