Yes it’s that simple!
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This kitchen appliance makes cooking SO much easier. Here are some of the most incredible things you can make using one.
Air Fryer Chicken Breast
Tender, crispy, and made without a drop of oil. MAGIC. Chicken breasts have a terrible reputation for drying out, but an air fryer keeps that from happening. The quick cook time means they stay nice and tender and the breading still gets extra crispy from the intense air circulation inside these powerful little machines. All without a drop of oil. It’s an actual miracle.
INGREDIENTS
1 large egg, beaten
1/4 c. all-purpose flour
3/4 c. panko bread crumbs
1/3 c. freshly grated Parmesan
2 tsp. lemon zest
1 tsp. dried oregano
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts
DIRECTIONS
Place eggs and flour in two separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, oregano, and cayenne. Season with salt and pepper.
Working one at a time, dip chicken into flour, then eggs, and then panko mixture, pressing to coat.
Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, until coating is golden and chicken is cooked through.
Air Fryer Pizza
Pizza night just got a whole lot easier. This super simple recipe yields some of the best pizza to ever come out of your kitchen. The air fryer excels in cooking crust—airy in the centre and crunchy on the outside, just like in a true pizza oven! Who knew great pizza could be this easy?!
INGREDIENTS
2 (8-oz.) packages pizza dough
1 tbsp. extra virgin olive oil, divided
1/3 c. crushed tomatoes
1 clove garlic, minced
1/2 tsp. oregano
Kosher salt
Freshly ground black pepper
1/2 (8-oz.) mozzarella ball, cut into ¼” slices
Basil leaves, for serving
DIRECTIONS
On a clean, floured surface, gently flatten ball of dough with your hands until about 8” in diameter (or roughly smaller than your air fryer basket). Repeat with second dough ball. Brush both with olive oil and transfer one, oil side up, into the basket of your air fryer.
In a medium bowl, stir to combine crushed tomatoes, garlic, and oregano. Spoon half tomato mixture onto the centre of rolled out pizza dough, then spread into an even layer, leaving ½” outer crust bare.
Add half the mozzarella slices to pizza. Air fry on 400° for 10 to 12 minutes, or until crust is golden and cheese is melted.
Remove first pizza from air fryer basket using 2 pairs of tongs, and garnish with basil leaves. Assemble and cook second pizza, garnish, and serve.
Air Fryer Brownies
Everyone loves a good Fudgy brownie. This air fryer version “bakes” in half the time of a usual brownie, so it’s safe to say we’re hooked. Don’t forget a big scoop of vanilla ice cream!
INGREDIENTS
1/2 c. granulated sugar
1/3 c. cocoa powder
1/4 c. all-purpose flour
1/4 tsp. baking powder
Pinch kosher salt
1/4 c. butter, melted and cooled slightly
1 large egg
DIRECTIONS
Grease a 6″ round cake pan with cooking spray. In a medium bowl, whisk to combine sugar, cocoa powder, flour, baking powder, and salt.
In a small bowl, whisk melted butter and egg until combined. Add wet ingredients to dry ingredients and stir until combined.
Transfer brownie batter to prepared cake pan and smooth top. Cook in air fryer at 350° for 16-18 minutes. Let cool 10 minutes before slicing.
Air Fryer Salmon
For the fastest meal ever, turn to your air fryer—it’s a pro at prepping salmon. This salmon cooks in just 10 minutes and comes out perfectly tender on the inside with an amazing top crust. The sweet mustard topping makes this one of our favourite salmon dishes.
INGREDIENTS
2 (6-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
2 tsp. extra-virgin olive oil
2 tbsp. whole grain mustard
1 tbsp. packed brown sugar
1 clove garlic, minced
1/2 tsp. thyme leaves
DIRECTIONS
Season salmon all over with salt and pepper. In a small bowl, whisk together oil, mustard, sugar, garlic, and thyme. Spread on top of salmon.
Arrange salmon in air fryer basket. Set air fryer to 400° and cook for 10 minutes.
Air Fryer Cheeseburger. Yes REALLY!
One air fryer cheeseburger and there’s no going back. With the quick cook time, these burgers stay perfectly juicy and basically beg for a melty slice of cheese. Load it up with your favourite toppings and feel like the burger master you are – without all the smoke in your face.
INGREDIENTS
1 lb. ground beef
2 cloves garlic, minced
1 tbsp. low-sodium soy sauce
Kosher salt
Freshly ground black pepper
4 slices American cheese
4 hamburger buns
Mayonnaise
Lettuce
Sliced tomatoes
Thinly sliced red onion
DIRECTIONS
In a large bowl combine beef, garlic, and soy sauce. Shape into 4 patties and flatten into a 4” circle. Season both sides with salt and pepper.
Place 2 patties in air fryer and cook at 375° for 4 minutes per side, for medium. Remove and immediately top with a slice of cheese. Repeat with remaining 2 patties.
Spread hamburger buns with mayo, then top with lettuce, patties, tomatoes, and onions.
Ask any chef or home kitchen extraordinaire and they will tell you that this is one of THE gadgets that they simply could not do without. Find out why you need one and what it can do for you.
They’re versatile. They make so many things. It’s not just about soup. If it needs to be pureed, whipped, emulsified, beaten or made into a smoothie or sauce, your micro immersion stick blender can do the job.
They’re fast. Really fast. Like in most cases 30 seconds and you’re done.
They’re small. Stick blenders are light, easy to handle, take up almost no space and fit just about anywhere.
They cut down on clean up. The greatest thing about using an immersion micro blender instead of a bigger appliance is that you are left with hardly any clean up. (We know! cleaning = the worst). Just clean the blender piece and whatever bowl or pot you blended your creation in, and you’re done.
As mentioned this is one very versatile little kitchen tool with many different uses. Here are just a few ideas to get your imagination going…
HOLLANDAISE SAUCE
With an immersion micro blender it is so easy to make your own hollandaise sauce, and makes a seemingly complicated dish like Eggs Benedict quick and easy.
To make your own hand blender hollandaise, add two egg yolks with a splash of lemon juice and a pinch of salt to your bowl. Blend for about 10 seconds until eggs have lightened in colour and thickened slightly. Melt 1 stick of butter (it should be quite hot) and stream the butter into the egg yolks while blending until you have a smooth hollandaise sauce. Pour it over a poached egg or a toasted English muffin, and serve with pride!
SALSA
Everybody loves a good salsa, and if you like a smooth one, a hand held hand mixer is the perfect solution for you.
Put some tomatoes, onion, garlic, jalapeño, cilantro, salt and pepper in a tall narrow dish and move the immersion mixer up and down while you blend until you have a smooth salsa.
TIP: Put the tomatoes on top – they’re easier for the blender to break down and will add some liquid to the salsa so the other ingredients blend more quickly.
PANCAKE AND WAFFLE BATTER
The handy hand held mixer is the perfect size for a breakfast’s worth of pancake batter, and it takes just 30 seconds to mix everything up lump-free. In short, everyone should be making their pancakes and waffles the hand mixer way.
Simply toss the ingredients for your favourite pancake batter into a bowl and blend until you have a smooth batter. Pour the batter directly from the bowl onto a hot griddle or waffle maker, it’s never been easier.
YOUR FAVOURITE SOUP
Even though an immersion micro mixer can be used in many different ways, making creamy, delicious soup is by far the hand blender’s most frequent culinary adventure. So we couldn’t just leave it off the list!
MAKE A LATTE
And the best part for last! You can make a Starbucks quality latte at home using a Micro Blender and the microwave. Now we know you are sold!
TOP TIPS FROM THE TRADE
Wash it as soon as possible. The blade of the immersion blender has lots of hard-to-reach spots, and if you let it sit for too long it can be hard to clean it completely. As soon as you finish blending something, run the metal piece of my hand blender under very hot water and give it a gentle scrub with a soaped-up sponge.
Blend in bigger quantities. Immersion blenders work best when there’s a lot of blend-able stuff to work with. Avoid small quantities and shallow dishes – for best results, the head of the immersion blender must be fully submerged in whatever it’s blending.
Move it around. Move the blender around for best results up and down as it blends so that it picks up everything and blends evenly.
Let hot dishes cool before blending. When you’re making soups or other hot blended dishes, remove the pot from the heat and let cool for 10-20 minutes before you blend anything. Things can spatter occasionally when using a hand blender, getting hit with a drop of boiling hot soup is never any fun.
WE’VE GOT WHAT YOU NEED
As South Africa’s largest Catering Supplies Company we offer powerful Micro Mixers that are used by professional chefs around the country. And if it’s good enough or catering, it’s good enough for you. Don’t skim on the delicate cheap offerings out there. Opt for one that will get the job done right and last through many happy years of delicious creations.
With easy online check out and free delivery to your door, it’s never been easier to cook like a pro!
As we celebrate woman’s month in South Africa we thought we would feature our favourite lady chef of them all, the one and only Jenny Morris.
Jenny earned her nickname, the Giggling Gourmet, for her cheeky laugh and saucy comments in the kitchen. She’s published six recipe books, opened two restaurants, taught hundreds of people how to win in the kitchen with delicious and simple dishes, cooked and travelled all over the world, became an international celebrity, endorsed major products (including ours), and shot five series for global channel The Food Network.
Now this is girl power!
What hasn’t changed is that giggle, and she never misses an opportunity to make a naughty remark about anything related to food.
“‘Dinner’s ready’ is just another way of me saying I love you,” says Jenny. “That is why all of the recipes I create are truly from the heart and carefully curated to cook up your very own love affair that just draws in all the senses and the people you treasure most.”
Whatever the meal, Jenny’s quirky sense of humour and infectious laugh always takes the work out of cooking as she prepares and serves global recipes sprinkled with her own delicious versions of authentic South African flavour.
She has hosted two series for The Food Network, Jenny Morris Cooks Morocco and Jenny Morris Cooks the Riviera.
Most recently Jenny has co-starred with good friend and fellow Food Network star Reza Mahammad in Jenny and Reza’s Fabulous Food Academy. Friends from the moment they met, Jenny and Reza combine their extraordinary knowledge and passion for food by opening the doors of their Food Academy. Jenny and Reza teach six would-be chefs to create a delicious feast, along the way passing on inspired hints, tips and techniques on how to cook like a professional, their aim is to demonstrate that with a little know how all of us can produce delicious food.
And as well as her global television presence she is never too far from us on our local screens too. She has been a judge on the extremely successful, fast-paced culinary game show, Chopped South Africa, and is a regular feature on the Expresso Morning Show and many more.
1. Jenny was born in Durban, South Africa.
2. She currently lives in Cape Town, South Africa.
3. Jenny started cooking for friends from her home – it soon grew into something bigger than she anticipated and she turned it into a business.
4. Jenny Morris – AKA The Giggling Gourmet – is one of South Africa’s most-loved, highly trusted food personalities and ‘flavourologists’.
5. Jenny sings and dances while she cooks.
6. Jenny is a Food Network celebrity chef, presenter, judge and ambassador.
7. She’s cooked for Prince Charles and his 600 guests.
8. Jenny lives by the following quote: “Do unto others as you would have them do unto you.”
9. Her favourite colour is orange.
10. Jenny has her own brands which include: Jenny Morris pasta, Jenny Morris artisanal wooden products and Jenny Morris wines, among others.
We think you are just fantastic Jenny! Carry on inspiring us by being the great woman that you are!
The restaurant and tourism sector stood in solidarity around South Africa last week to protest thousands of job losses caused by Lockdown, the 9pm curfew, the ban on alcohol, and delays in UIF pay-outs.
The unreasonably stringent and extremely confusing Lockdown regulations have the Industry on its knees. Many restaurants have had to close their doors permanently. Those that are limping ahead in an effort to survive, have had to lay off many staff. For several weeks, the industry has been at loggerheads with government, particularly over the banning of alcohol, which forms a crucial part of their revenue.
“Considering the ban on alcohol sales and on-site consumption at restaurants, we are demanding a rebate of liquor licence fees.”
Restaurant Association of South Africa
“Without immediate action, these losses are likely to be permanent”
The Restaurant Collective
“Up to 70% of jobs may have already been lost in the industry.”
Restaurant Association of South Africa
With temperatures plummeting around S.A why not look to the people who survive the coldest winters for survival tricks? The best one according to Germans, Swedes, Norwegians, Finns, and Danes? Gluhwein, which literally translates to glow-wine, because of how you feel after you’ve been drinking it. What a brilliant idea!
Gluhwein is traditionally served at stalls at Christmas markets to keep people warm as they shop and socialize. Germans tend to keep it pretty basic, but you can experiment and add cardamom, vanilla, ginger, or even black pepper. In the Nordic countries, they add blanched almonds and raisins to their gløgg.
TOP CORE TIPS
Mulling wine is not exactly rocket science as you will see in the recipes further below, but keep these Tips in mind:
Do not let the wine boil or you will boil off the alcohol! So clearly we have placed this Tip at the top of our list! Let it heat gently for about 20 minutes before serving.
Any dry red wine will work. It’s also not worth spending a ton of money on the wine here. You can even blend Reds together
If you really want to Glow add the optional Schuss, or shot of hard liquor.
RECIPE: GERMAN GLUHWEIN
INGREDIENTS:
1/2 medium orange
3/4 cup water
1/4 cup granulated sugar
20 whole cloves
2 cinnamon sticks
2 whole star anise
1 (750-milliliter) bottle dry red wine
Rum or amaretto, for serving (optional)
INSTRUCTIONS:
1. Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside.
2. Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute.
3. Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer.
4. Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.
RECIPE: AUSTRIAN GLUHWEIN
INGREDIENTS:
1 orange sliced
1 cup whole fresh cranberries
2 cinnamon sticks
20 whole cloves
5 star anise
1 750ml bottle of dry red wine
2 shots of Rum/Amaretto
INSTRUCTIONS:
1. Combine all ingredients in a medium pot over low heat on the stove.
2. Allow the mulled wine to slowly heat for about 20 minutes until it is simmering.
3. It is important that you do not allow your mulled wine to boil or the alcohol will be boiled off.
4. Once you are done simmering your mulled wine, strain liquid through a strainer and serve in a wine glass or mug while hot.
5. If serving at a party you can keep your mulled wine hot by storing it in a thermos or simply reheating it as needed on the stove.
DRINK. KEEP WARM. AND ENJOY!
Spur Corporation CEO Pierre van Tonder is stepping down after 24 years at the helm. Van Tonder was still in school when he took on his first job as a waiter to earn extra money. He joined Spur in 1982 as a junior restaurant manager and became CEO in 1996.
Under van Tonder’s leadership, Spur expanded its brand portfolio to include Italian food chain Panarottis, burger joint Roco Mamas, steak restaurant The Hussar Grill and seafood restaurant John Dory’s. It now boasts more than 640 restaurants around the world.
The Spur Group is a true South African Success story and shows the limitless possibilties that can be achieved by the determination of our industry. Van Tonder has become an icon of success and is much respected for his hands on business acumen.
He credits his success to his invaluable experience gained by working the restaurant floor from a young age and the people in his team.
FROM THE MAN HIMSELF
“I was fortunate enough to join Spur at a very young age. I learnt from the back door to the front door. If you do not understand the restaurant floor you will be making the wrong management decisions.”
“One of the most valuable lessons I learnt in my business career is to always to listen to the opinion of other people – whether you agree or disagree.”
“People are very important to your learning process, especially the team members you work with within your company.”
“If you do not look at the technology platform and think of how to do business differently, I think you are going to be left behind.”
The 61-year-old will leave a legacy of success behind him and has no plans to settle down just yet. We wish him well and look forward to seeing his future endeavours.
Occupying a majestic location on the Umhlanga beachfront in KwaZulu-Natal province, The Oyster Box is one of South Africa’s most celebrated hotels, as famous for its remarkable coastal views as the understated luxury and gracious hospitality that have become the hallmarks of this cherished seaside destination.
Set just 15 minutes’ drive from King Shaka International Airport, The Oyster Box offers an array of individually decorated rooms and suites, an award-winning spa set amid tropical gardens, and a mouth-watering menu of restaurants and bars.
The Oyster Box is famous for the creative seasonal cuisine that takes its cue from both the surrounding coastline and local cultures. Seafood is a signature and the Curry Buffet at the Ocean Terrace is legendary, while the spectacular breakfast guarantees an inspiring start to your day.
Tyler Liebenberg, acting general manager of The Oyster Box, was delighted saying, “The Oyster Box is incredibly proud to be able to carry the flag for South Africa and Africa at this year’s award.”
It comes at a significant time for the owner, The Red Carnation Hotel Collection, which celebrates its own milestone in 2020, with 100 years in hospitality. With its roots firmly in South Africa, the group now encompasses 20 hotels worldwide including The Twelve Apostle’s Hotel in Cape Town and Bushman’s Kloof Wilderness Reserve in the Cederberg.
The Kuvings brand is loved by health conscious people throughout the world. Their motto: To continue innovating and making healthy living more efficient, convenient and delicious. And this certainly sums them up. This German brand sets the standard in juicing technology, with superior quality products that are easy and efficient to use.
Core Catering Supplies is proud to offer both Commercial and Domestic use Kuvings Juicers. Each comes with a 10 year warranty on the motor and 1 year on parts. Over many years these Juicers have proved their durability and reliability.
With over 1,400 patents and a string of Awards, Kuvings Juicers are the undisputed leaders in Juicing.
Wouldn’t it be nice to have a highly organised kitchen where every gadget, appliance, and utensil has a dedicated—and convenient—home? We’re talking hidden drawers, cool compartments, and custom cabinets galore. Here are our all-time favourites, bookmarked (and never forgotten)….
Hidden extra prep surface when you need
It looks like merely another drawer, but it’s really a pull-out island extension. Simply genius! This extendable counter is mounted on wheels, allowing you to drag out when you need more counter space.
A Pull-Out cutting board above the bin
No need to find a storage spot for this cutting board—it slides right back into the counter. Plus, as a bonus, it’s situated right above a pull-out bin, so you can simply scoot any waist easily away. There’s even a spot behind the bin where you can store spare bags. Now that’s a thoughtful design!
Convenient compartments for spices
If counter clutter irks you, chances are you want to tuck spices, oils, and other cooking supplies away in a cupboard. However, these items get used so frequently, so it’s a pain to have to dig them out regularly. The solution? These awesome hidden compartments behind the counter, which blend in perfectly with the backsplash. Now you see ’em, now you don’t.
A cabinet for awkward-shaped utensils
This cool slide-out cabinet takes the place of that skinny cabinet beside the oven and features several containers to hold cooking spoons, spatulas, whisks, and other awkward cooking implements that don’t lend themselves to flat storage.
Hidden compartments in unused Areas
Instead of putting your dirty sponges on display for the whole world to see, you can tuck them away in this sneaky compartment. The pull-down panel is equipped with plastic tubs that are ideal for stashing cleaning supplies like sponges, scrub brushes, and more, and it will help keep your counters clutter-free.
Use command hooks to hang pot lids on cabinet doors
An avalanche of pot lids is never fun. Keep them all in place (on the back of cabinet doors) with a few Command hooks. It’s quick and easy to do and it’s a totally custom solution
Upcycle your egg crates
When you’re done with a carton, separate the top and bottom and use one to line the bottom of the shelf on your fridge’s door, then store condiments mouth-side down.
A special drawer just for pot lids
We know that you are not supposed to stack your pots and pans, but most people do. However, the one issue is that there’s no good way to store their lids. Enter, the lid drawer. This ingenious shallow drawer is the perfect spot to stash all sorts of pot and pan lids for easy access.
Under-The-Sink drawer
Most homes have a cabinet under the sink. But instead of wrestling to get bottles of cleaning solution out from behind the sink’s pipes, you could just slide the whole drawer out to access whatever it is you need.
Home for unwieldy baking trays
If you have an impressive collection of baking gear, this custom drawer is the perfect place to store pans, trays, and racks of all shapes and sizes. It takes up the whole depth of the counter, so you can even fit large cutting boards and baking sheets into its built-in slots. Just like that, you’ll never have to struggle with unwieldy stacks of baking trays to find the one you need.
Move your jars up
It couldn’t be simpler and you will wonder why you never thought of this before. Affix your jar lids under your cupboards and voila! More kitchen counter space
“Toekick” drawers for pans and platters
These drawers are hidden in a typically wasted space: The baseboard under your kitchen counters, and their slim design is ideal for storing baking sheets, platters, and other thin items. Plus, the best part is that they’re push-activated, so you can open them with your feet!
In the current situation of maximum hygiene requirements due to COVID-19, it is necessary to incorporate stringent preventative measures. As South Africa’s largest Catering Supplies Company we are here to help, and have extended our range with products you can rely on to get you through this challenging time.
Here are our Top COVID Tips…
PREVENTATIVE MEASURES WHEN FOOD IS RECEIVED
PREVENTATIVE MEASURES DURING FOOD PREPARATION
PREVENTIVE CLEANING MEASURES
NEWSLETTER
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