Another successful Saucy Chef course was held at the Upper Crust Club in Lydenburg.
The theme of the morning workshop: Home-made bread and mezze.
Saucy Chef Brian Whitehorn from Paardeplaats Nature Retreat and André du Preez the talented, young owner/chef at Café Crust once again entertained 12 local passion chefs to a practical Saucy Chef course.
Andre shared his bread-baking skills with the enthusiastic participants who had the opportunity to craft their own ciabatta and sourdough bread. As part of the Bread and Mezze workshop, Brian demonstrated how to make an appetising, healthy “Paté Maison” or chicken liver paté, basil pesto and a hummus – a chickpea dish from North Africa. All three these dishes complimented the legendary Café Crust ciabatta bread.
SAUCY CHEF / UPPER CRUST COOKERY COURSES
Saucy Chef / Upper Crust Cookery Courses are aimed at those who enjoy fellowship and share a passion for food – not for food snobs or critics, but for people who derive pleasure and fun from the process of planning, preparing and presenting food, and of course, enjoying the pleasures and ambiance created around the table.
Our hands-on workshops are not only demonstrations, but rather an invite to a fun party, and easy meal, enjoying the process while learning. Participants are taught to handle the heat in the kitchen, without burning their fingers, and they also receive all the recipes relating to the course.
Day Courses are held at Café Crust Restaurant and are normally planned around a luncheon accommodating up to 30 people. This can be made up of individuals, groups of friends, birthday parties, or work colleagues, or even year-end or team building functions. Weekend Courses are held on request at Paardeplaats Nature Retreat on the Longtom Pass for groups of 6 – 8 people accommodated in 4 en-suite rooms.
Join the Upper Crust Club or subscribe to the Upper Crust WhatsApp group (0722146942) to find out more!
Crust’s Famous Ciabatta Bread
- Preheat oven to 230°C
- 2. Mix dry ingredients together:
1 kg flour
12 g salt
20 g yeast
- 800 ml water – must be at room temp
- Add water to mixing bowl and slowly incorporate flour mixture in the water, mixing either with a wooden spoon or by hand. Mix until you have a very wet and sticky dough.
- Oil a plastic container and add the dough. Cover with cling film and leave to rise until double in volume.
- Once the dough has risen, scrape out onto a well-oiled work surface. Be careful not to overwork the dough – you want to keep the air-holes in the bread.
- Shape into a rectangular form. Cut the dough into ciabatta shapes and transfer to a well-floured baking tray.
- Bake for 20 – 30 mins until the crust is golden and bread has a hollow sound.
- Leave to cool for 30 min and then eat.
Celebrate your success – or try again and again until you succeed!!