Cooking On The Move
Michelle Phetlhe | Tuesday December 21, 2021 06:00
Many of us have come to appreciate the journey that he and his team has had us on for the past two years if not more. They travel countrywide to meet Bagaka ba CEDA while sharing information on their services and products. Time and time again I find myself inspired by the many success stories highlighted on this journey. As a young Motswana woman entrepreneur in Experiential Marketing and Eventing, I burst at the seams as I realise my true potential and opportunities that are available to me.
Every Motswana has an equal opportunity with CEDA, which for a fact many were not aware was the case, there has always been a narrative ya gore it works for bo sbane bane. This initiative has worked well in demystifying a lot unsolicited notions. I digress, I reached out and he was happy to be our next guest. This specific episode was very exciting for me to plan in terms of logistics.
My guest is someone who stays on the move. Between campsites, lodges and hotels which I have seen him stay at while profiling. Where would be on the date we agreed on? It could be anywhere in the country. Of course this was a great opportunity for us to connect with Mascom MySurf, but the ingredients, and his branded gifts. What to do? Courier the gifts and send him shopping for ingredients, perfect! He was in town so I was able to meet him and handover his gifts and part of the ingredient box.
I would still have to send him shopping tough. He left and location was locked in for Kasane. Great for Tv right, he could show us some beautiful foliage, blue skies and maybe some animals depending where he was cooking from. The man on the move came back just before our session only to leave again right after it. We didn’t get to take Chellzkitchen to Kasane but still had a wonderful session. Sonny maintained he wasn’t a stranger in the kitchen at home and in fact was the Burger King. I took this into consideration when developing his menu. I wanted to make sure we make something that’s fun, technical but not difficult, that can we whipped up quickly, and is versatile and can be dished in a platter style. This description doesn’t sound very different from how one could describe burgers.
The menu was also designed to be executed anywhere on the road seeing as our guest is a travelling man. This is something he can easily prepare at home for the family or on the road for himself and the team. On the menu was Japanese Fried Chicken Bao Buns, with a side of Japanese Potato Salad and Trifle for Dessert. The full episode will air this December on Facebook page Chellzkitchen. Make sure to watch it and get some ideas for your festive cooking. Potato Salad is classic and until we discovered this recipe we didn’t realise that this is the case across different cultures. We have seen it being served up American cooking shows with nothing more special done to it than how we traditionally prepare it. This twist in the Japanese potato salad isn’t costly, isn’t too far out the box and is most importantly delicious.
Flavour is amplified and it’s layered with different textures as we pickle some veggies to incorporate into the unique semi mashed salad. I have always known to season the water I boil my potatoes in, but a new tip I learned was to place the potatoes in cold water and allow them to heat up along with the water. This results in them being done evenly throughout.
Japanese Potato Salad
INGREDIENTS
3-4 medium potatoes, peeled and quartered
½ Tsp sea salt
1 Cucumber
2 Tsp rice wine
3 -4 Tbls Mayonnaise
1Tbls Mustard
1Tbls Nutriday plain yoghurt
1 Carrot 2 Hard boiled eggs, chopped Spring Onion
INSTRUCTIONS
1. Place potatoes in a large pot and add enough cold water to cover by 2-3 cm. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.
2. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze excess liquid.
3. Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, eggs,
4. Add rice vinegar, mayonnaise, and mustard. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.