Chellzkitchen is sprung!
Michelle Phetlhe | Tuesday September 26, 2023 06:00
Getting back into the swing of things.....well, honestly it wasn’t as smooth sailing as I would have hoped or imagined. The execution of classes are intimate with a minimum intake of six individuals while the maximum number of participants is unlimited (reserve for corporate team buildings).
I did mention a few articles ago that it is wedding season and with the change in season people are out playing with other kids. This affects registration slightly in that with so many events, people’s weekends and social calendars are inundated.
Leading up to the day I had figured out our starter, I believe it is something that I’d stored in my mind a few months back prior to the recent lesson. You can already guess what the base is when we do anything bready in our kitchen. Yes! Our favourite 2i Nutriday plain yogurt dough was yet again the star, this time around for the amazing starter; a picture perfect picnic inspired flat bread with fresh ingredients that included arugula, blue cheese and balsamic vinegar. For Dessert we had the fluffiest most decadent Chocolate Mayo Cake.
You’re right to question whether that is a typo. It’s not. You read correctly, we did use Mayo as in Mayonnaise. Lol. The mains were a challenge as I couldn’t quite identify something that would mark the occasion well. Right up to the day before class, which was all good until I stepped out for ingredients. I was quite shocked that a lot of items I wanted weren’t in stores, which was disheartening but one of our core rules at ChellzKitchen is that we don’t believe ingredients should limit you or discourage you.
Always search for a substitute and cook with confidence and love, more than often this does the trick. For our mains we made a couscous salad with a crispy cereal chicken. For those who have a palate for libation on occasion, we had Ginologist Summer Cup; Spirit Coolers and Liqueur. We also served some of our other favourite beverages; Pepsi, 7Up and Miranda to ensure everyone is catered for. Once class kicked off, everything fell into place and we all had a good afternoon. I’d like to thank everyone who made up this session, every single class is memorable and I am grateful to them more so for being the first after the hiatus.
Re le ba Chellzkitchen, re leboga go menagane Vero (return client) also for bringing your friendship Collie along. Thank you to the mom and daughter duo, I hope this experience brings you even closer, the kitchen is such a cool place to bond. Thank you Mma B (and Mr B who signed her up for the next class already). Thank you LaPorsh, former student and my wayza peeps for swinging by and spending the afternoon with us. Our next scheduled class is October 14. However, we are always open to private unscheduled bookings. Visit our Facebook page ChellzKitchen or call direct on 71619565 to reserve your space as well as to check out our catalogue of recipes.
Crispy Cornflake Chicken
INGREDIENTS
2 boneless, skinless chicken breast
2 cups cornflakes
1/2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1 large eggs, beaten oil
INSTRUCTIONS
Place cornflakes in a Ziploc bag and crush into crumbs/small flakes. Mix a bowl with flour Italian seasoning, garlic salt, and smoked Paprika. Place eggs in another bowl and beat. Beat the chicken with a rolling pin or bottom of a frying pan to get the piece one size (you know how a chicken breast has one lean end and a chunkier size one on the opposite end. Pat the chicken breasts dry with paper towels. Dip each breast into flour mixture. Then dip in egg and then press it into the salt seasoned cornflake mixture, flip and press the other side. Shallow fry in oil in a pan on a medium to high heat for three to four mins a side until golden brown.