Author International Hotel School   |  October 23, 2017

pork recipe winner

Open Day at our Johannesburg Campus has a slightly different activity that takes place. Our Culinary Club students are extremely fortunate to get to work with a great South African Brand, Mediterranean Delicacies. Offering an exclusive and extensive range of authentic Mediterranean-style food products, Mediterraean Delicacies are the market leader in the production of dips and specialized products in South Africa. Their range includes dips & pates, olives & olive oil, pickles, meze products, pesto’s, cheeses and fresh pastries as well as value added seafood products. Their market includes retail stores, foodservice & hospitality clients throughout South Africa.

Each Open Day the Culinary Club members are presented with a basket of ingredients and take part in a cook off. Here are their recipes from the October Open Day.

Student: Leroy Mathabatha (Winning Plate)

Ingredients:

  • Pork belly
  • Beetroot
  • Baby marrow
  • Carrots
  • Sweet potato
  • Potato
  • Balsamic vinegar
  • Salt and pepper
  • Olive oil

Mediterranean deli Products:

  • Black seaweed cavi-art
  • Red seaweed cavi-art
  • Sundried tomato pesto
  • Crushed garlic
  • Haloumi Cheese

Method:

1. Pre heat the oven at 180°c.
Season the pork belly with salt, pepper rub it with crushed garlic and Olive oil. Shallow fry it, once golden brown all around remove it then place it in the oven for about 15min to finish it off.

2. Cut the carrot into Julienne cuts, then cut the potato and the sweet potato in to parsienne with a melon baller, and cut the baby marrow in to angled rounds. Shallow fry and season with salt and pepper.

3. Take the potato and sweet potatoes and add thyme and rosemary to it then put in the oven.

4. Cut the beetroot into cubes then boil in water, and your balsamic vinegar and let it cook at low temp. Once they are soft remove the beetroot and reserve the liquid, then add sugar at low heat let it reduce and remove from heat.

5. Take Sundried tomato pesto, cook it at low heat. Add thyme parsley and season it with salt and pepper.

6. Shallow fry haloumi cheese

7. Plate elements and dress with beetroot reduction

Be sure to attend our next Open Day. If you want to know more about our Culinary Art programmes you can find more information here.