Chef Mynhardt Joubert created three delicious platters in 40 minutes at our GH Spring Brunch event, proving you don’t have to slave in the kitchen for hours to create beautiful dishes to share with family and friends. Here are 10 tricks to make your time in the kitchen easier.
Chef Mynhardt’s top spring platter tips
1. Substitute naartjie wedges for lemon wedges
On his breakfast platter, Chef Mynhardt topped his French toast-style cheesy brioche with naartjie wedges. Squeeze over for a gentle flavour – plus the colour will make your platter pop!
2. Perfect your double boiler
Chef Mynhardt whipped up a quick hollandaise sauce (he swears the trick is to use ice-cold butter!) in a double boiler. If you’re creating a double boiler at home from a pot and metal bowl, make sure the water boiling underneath isn’t touching the bowl.
3. Don’t over-blanch your asparagus
For asparagus that stays a vibrant green and is perfectly blanched, plunge into boiling water for 30 seconds, then quickly plunge into an ice bath.
4. Give your bacon a citrussy zing
Take your French toast to the next level by topping with zingy bacon. Brush bacon with Rhodes Quality Food marmalade, then grill in the oven.
5. Pretty up your platter with easy-peasy cucumber rolls
Slice cucumber lengthways using a vegetable peeler, then loosely roll up and place on platter. Looks pretty – tastes fresh and delicious!
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6. Perk mayo up with pesto
Add extra flavour to mayonnaise by mixing in a few dollops of pesto.
7. Bundle and chop
When chopping fresh herbs, roll them into a bundle before chopping, as it’s quicker and easier. Also make sure you use a sharp knife so you don’t bruise the herbs.
8. Give your marinade a tropical twist
Next time you’re making a marinade, add a tub of Rhodes Quality Mango-Passion Topping for some fruity flavour.
9. Make snazzy boerie voersmaakies
Cut off and roll up a small section of cooked boerewors – around 20cm – then spike onto a wooden skewer. Great for serving as snacks and starters with a chutney sauce.
10. Flavour cream with granadilla pulp
Next time you’re whipping cream for your pavlova, add a tub of Rhodes Quality Granadilla Pulp for added flavour – and visual appeal.
For more tips and recipes from Chef Mynhardt, visit his website mynhardt.co.za
Images: Supplied, Valentina Nicol
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