lecalabashcookeryschool

Here at le Calabash we have just had a group of students from Memphis Tennessee, LÉcole Culinaire for 5 days at ‘le Calabash’

It has left both Alison and I with many a good memory and a lot to reflect upon, not to mention that we have make some new friends.

What has amazed us both is the fact that these student are covering an amazing curriculum, with all areas in the kitchen covered, something many a Culinary School miss do not do today.

The students enthusiasm was so infectious as was thier hunger to absort anything that was related to the food industry.

I have forgotten how great it is to be around enthusiastic and culinary hungry young aspiring chefs.

What’s even more evident is the fact that we now live in such a small world and culinary information is on hand at the click of a button, something they all seemed to do and study.

Contrary to Continental European’s general beliefs, the USA is a serious contender when it comes to great food. There is such an unwarranted perception that Americans do not really eat well.

I can honestly say that some on the most inspiring dishes I have had have been in the Cities of  New York and Chicago and that the service I experienced there was second to none.

The two instructors who accompanied the students were extremely well informed and had an extensive broad knowledge of international cuisine, something their European colleagues lack and their enthusiasm to pass this on to the students was blatantly evident at all times.

Yes, like anywhere in the world, you had the odd ‘Dropout’ but in general 98% of these kids, some not really kids, have nothing but a bright and wonderful career ahead of them as chefs.

Both Alison and I are now so keen to go see the L’École Culinaire for ourselves, but more importantly, go and eat in the establishments these students will be cooking in.

see; www.lecoleculinaire.com

Happy New Year from ‘le Calabash’ and France

We wish all our Friends and Client a Happy and Prosperous 2012

French New Year

French New Year or Jour des Étrennes or Day of  New Year’s Presents.

In France dinner parties are thrown for the entire family. People exchange presents and greeting cards. People began sending fake gifts on April first which originally culminated in the New Year feast of course these gifts were only as a joke on those who previously had received their étrennes or New Year’s gifts, on that day.

Poisson d’avril or April fish is the name the French apply to one who is fooled or mocked on April first. Confectioners’ windows display chocolate fish on this day and many friends anonymously send each other humorous postcards imprinted with pictures of fish.

The French adopted the reformed calendar in 1582 which changed the beginning of the New Year from March 25 to January first.

New Year rice – Sun Nin Farn

500 grams long grain rice
2 eggs
2 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons soy sauce
100 grams prawns or shrimps
100 grams ham
1/2 bunch spring onions

1. Cook the rice and leave to cool for an hour.

2. Beat the egg and make an omelette. When cooled cut into pieces.

3. Cut the prawns and ham into small pieces.

4. Wash, peel and slice onions.

5. Heat the oil, add cooked rice and stir fry for a few minutes.

   Add salt, soy sauce and then prawns, ham and onions.

6. Turn into a warmed serving plate, sprinkle shredded egg on top.

7. Spoon into individual bowls and eat with chopsticks.

‘

Mama Africa’

A  Blended Spice Recipe Handed Down to Sidney

By his Zulu Nanny ‘Edith’

This spice rub is ideal when moistened with lemon juice, lime juice, olive oil or a little white wine, massage into butter flied tiger prawn, spatchcock chicken, chicken wings, monkfish, tuna, scallops before grilling or barbecuing.

I love it with freshly pan braised large leaf spinach with lots of butter, as my nanny used to make it with ‘Maroggo’  a wild spinach found in Southern Africa which she used to go out and pick in the ‘ Veld’

Ingredients

• 3 heaped tablespoons dried ‘piri piri’ chillies
• 1 tablespoon soft brown sugar
• 1 teaspoon sea salt
• 1 teaspoon dried coriander seeds
• 1 teaspoon dried onion flakes
• ½ teaspoon freshly ground black pepper
• 1 teaspoon  chopped garlic / fresh
• ½ teaspoon cumin
• 2 tablespoon lemon juice / fresh
• 1 teaspoon chopped ginger / fresh
• ½ teaspoon paprika

Method

1. Place all dry ingredients in mortar and pestle  and grind roughly then briefly grind in wet ingredients with lemon juice
2. Place in container and refrigerate for a day before using, can be stored in refrigerator for two weeks.

Mama Africa, smile on me.

I was riding along and listening to an in-depth discussion with regards to the problems faced in Africa on the Radio. As I listened I was intrigued as to who these so called specialists were and from what point of view they were looking into The Dark Continent as one of them named my home continent. Not once during this discussion did any of them mention the West or so called civilised world’s part in Africa’s past and present problems.

I am always amused at home that so many people immediately have negative thoughts when the word Africa is mentioned. They immediately think of Hunger, Drought, Corruption, Poor Children and War.

For me Africa has many qualities and fond memories as this is the continent I grew up in.

Yes, it does have memories that are sad and unfortunate as I grew up in times that were most troublesome, but hopefully young generations of Africans will learn from the mistakes made by our forefathers and most importantly we need to be able to forgive and learn from the past.

But as a Chef, Africa and most importantly its food excites me as it is still so unknown to the western world.

South Africa now boasts 2 of the best restaurants in the world according to the S.Pellegrino listings, but I am more excited byEthiopia, which was civilised before the time of Christ, where the queen of Sheba once ruled.

The open aired market ofAddis Ababais the largest and most exciting in all of Africa for the exploring chef.

Here women make Injera, a unleavened bread, prepared today as it was two thousand years ago.

Kitfo, a Ethiopian ‘Steak Tartar’ was being served before the French even ate off tables, and I love Doro Wat, a chicken stew, Sega Wat a Ethiopian Lamb dish to mention a few.

Zanzibar, the Spice Islandand its M’Chuzi wa Nyama and beef Curry.

Mozambique, a food lovers paradise with Prawn Piri Piri, Clam and peanut stew and my all time favourite Frango a Cafrial a Barbecued Chicken dish.

Eritrean Kicha Fit Fit served with a scoop of fresh yoghurt and berbere.

North African  cuisine encompasses Morocco, Algeria, Libya Mauritania all so diverse with roots to cuisine that can be traced back over 2,500 years; Southern Africa, Home of Rainbow Cuisine, East Africa with its Arab and Portuguese influenced dishes and West Africa with its dishes of Yams, Coco yams, Cassava, Jollof Rice and Sweet Potato.

Africa is not for me the Dark Continent, but a continent that is so misunderstood by those who do not know it.Africa is where I have met the most caring and beautiful people, where I have enjoyed the most amazing meals, the most welcoming smiles and breathtaking landscapes.

It is so easy to find faults and have something negative to say. It is because most of what we hear and see in the press today is about negative reports, rather than the positive side of life. All our continents have challenges, no more or no less than Africa. Yes, war and drought have caused so much pain and suffering as have war and natural disasters in other parts of the world.

For me Africa is beautiful, exciting and welcoming.

“Nkosi Sikelel’ iAfrika”

Lord, bless Africa
May her horn rise high up
Hear Thou our prayers And bless us.

Descend, O Spirit,
Descend, O Holy Spirit.

Alison and I had a lovely evening with a glass of wine watching BBC and Raymond Blanc Cooking Christmas Dinner for friends.

What a pleasure to watch him, as well as the fact that I know this is how he actually behaves and works in real life.

His approach and respect for food and more importantly to chefs around him is absolutely wonderful to watch.

He is an ambassador for the Chef industry and I wish all Chefs who are in the public view, one of whom in particular comes to my mind immediately, would take note of how it is done.

I do ask myself if it is genetic or just part of our upbringing that makes one believe that belittling and swearing at aspiring youngsters who are easily influenced, is the way it should be done.

Not only does Raymond entertain, but he inspires and motivates.

It was wonderful to watch him bring both French and British influences to the table, and that is what Christmas is all about, coming together and being merry.

Alison and I felt very festive after watching his program, and may be tweaking our Christmas Lunch menu for the Family.

Well Done BBC.

A Inspiring Chef

We have had a lovely 2011 season where we have met many interesting guests, and have made some new friends, all with a common interest, ‘Food’

Each and every time when we have a class, where guests are from different corners of the globe, there will be the initial formalities on the first evening when we get to know each other, over a glass ofChampagneand a few local specialities.

It however does not take long before you would think we have known each other for years, and this just improves as the days pass by.

With all the news lately, this has made me think. Politicians are behaving in what must be the most undiplomatic behaviour, with a cross border war of words and most definitely they are not setting an example.

I can’t help but imagine what the outcome would be if you put our Heads of States or leading ministers in a kitchen together to enjoy a day of Cooking and Wine, leaving out the politics at first, and most definitely excluding those ‘Advisors’.  What would the outcome be if they afterwards sat down at the table to have a casual and relaxed meal of their joint cooking adventure, while talking about their fears, needs and aspirations over a glass of wine?

Our family trials and tribulations always seem to be resolved in the kitchen, whilst Alison and I are cooking. Our girls have learnt over the years that if they want to get around us, it is better approached when we have had a glass of wine.

We believe formal dining and pompous situations do nothing to enhance friendship and a common sense of relaxation. Food and Wine is something we all have in common and sharing the knowledge of cooking and dining together is an ‘Ice Breaker’ second to none.

In our six years in France, we have made numerous friends over a meal we have cooked, and contrary to popular belief, they all enjoy trying something new, and will tell you if they have enjoyed it or not. Now we are having our French friends ask us to actually cook a specific foreign dish they may have enjoyed before, when we invite them over for a meal. On many a occasion we have prepared a typicalCapeMalaydish orNatalcurry, and inevitably this will lead to them wanting to know aboutSouth Africa. What has always amazed me is the misconception they have about the country as a whole, and how great I feel when I can inform them from a South African’s point of view.

We are so engrossed in our own world that we have little or no insight into our worldly neighbour’s needs and situations, and it would always help if we approached things with a little humility and compassion.

Alison and I are always amazed at the conversations that evolve over the table at night after a meal and a glass of wine. We have never had any confrontation and each and every time our guests leave with a better understanding of each others world, and of course take home some new meal ideas.

Perhaps, our politicians could learn a thing or two from this.

Our Princess, Rebekah

Alison and I with our daughters, Abigail and Hannah attended the local annual farmer’s banquet on Easter Monday as we were obliged to do so due to the fact that our daughter Rebekah had been chosen Miss Labour 2011, Yzeures sur Creuse.

It was with a little reservation that we all went as we know that notoriously this event starts at9amin the morning on the ploughing fields with young farmers participating in a ploughing competition, then a parade through the village, followed by a 6 course banquet in the village hall, all drawing to a close at about8pm.

I came away from the day, obviously extremely proud of my daughter, but also the day reminded me of why we enjoy living here in ruralFrance.

Firstly, the fact that our English daughter was chosen as the Queen, dispels any of those unwarranted comments that the French do not accept outsiders, or foreigners. From the day we have arrived here, as non French speaking immigrants, we have experienced nothing but a helpful and friendly welcome in all areas, including the excellent education system, and have made many caring and meaningful French friends.

Now, the 6 course dinner, with welcoming ‘aperitif’ and a different wine with each course! The meal was exactly what I expected, traditional French food, but, then this is what the French are so good at doing, holding on to what is dear to them.

During the banquet, I watched all around me, and the family ties with three or four generations of a farming family sitting around a table for five or six hours chatting and enjoying themselves is something most western families seem to have lost.

The food was enjoyable and we as a family with our French friends had a lovely day, Alison thought I had a glass of wine or two too much, but the men folk thought I was rather reserved in my wine consumption, I did however fall asleep on the couch as soon as I got home.

This brought me to thinking of Michael Stienbergers book, ‘Au Revoire to all That, The rise and Fall of the French Kitchen’.

I agree with most of what he has to say, however, Tradition and Food are an important factor in the fabric of French society. The French are the greatest cheese makers in the world, something I now take for granted as it is there for me to enjoy on a day to day basis. They also live and eat according to the seasons and do not generally import out of season produce.

What the French have taught to my three daughters at school, other than giving them a first class education, is also teach them how to sit down at a table and enjoy a ‘Four Course Lunch’ over a reasonable lunch break, and socialising with their friends. How many schools in the western world can claim to do this? Unfortunately, they now expect this at lunch time, dead onnoon, at home when not at school.

I have a year to find an excuse to attend the banquet next year!