Culinary Hotline - Seth Shezi

MasterChef South Africa Celebrity Season 6 winner Seth Shezi shares two of his winning recipes!

All recipes by Seth Shezi

Ingredients:

In a large bowl, combine the flour, water, and a pinch of salt. Stir until a smooth dough forms.
If it’s too sticky, add a little more flour; if it’s too dry, add a touch more water.
Knead the dough for about 3-5 minutes until smooth.
Cover with a damp cloth and let it rest for 15-20 minutes.
After resting, divide the dough into 4 equal portions. Roll each portion into a ball, then flatten each one into a thin round, about ¼ inch thick.
Heat a pan over medium heat and add a little sesame oil. Place one of the flattened dough rounds in the pan and cook for 2-3 minutes on each side until golden and slightly crispy. Remove the pancake from the pan and set aside. Repeat with the remaining dough balls. Once all pancakes are cooked, set them aside to cool slightly.
In a small bowl, combine the sliced radishes, rice vinegar, sugar, and a pinch of salt.
Stir well and let them sit for at least 10 minutes to pickle. Drain the radishes before using, reserving a little of the vinegar mixture for drizzling on top later.
In a small bowl, whisk together the white miso paste, rice vinegar, ground ginger, soy sauce, honey (if using), and warm water until smooth. Adjust the consistency with more water if necessary; you want a pourable sauce. Set aside.
Place each scallion pancake on a plate and with salmon, a few pickled radishes and drizzle with the miso-ginger sauce. Serve the scallion pancakes immediately while they’re warm. Garnish with sesame seeds and spring onions.

For the steak:
2 steaks (your choice of cut)
Salt and pepper, to taste
1 tbsp olive oil
For the chakalaka
1 onion, finely chopped
1 red bell pepper, chopped
1 carrot, grated
1 can baked beans (or 1 cup of cooked beans)
2 tbsp tomato paste
1 tbsp curry powder
1 tsp ground cumin
1 tsp smoked paprika
1-2 fresh chilies (optional), chopped
1 tbsp vegetable oil
Salt and pepper, to taste
For the courgette ribbons:
2 courgettes (zucchini), shaved into ribbons using a vegetable peeler or mandolin
1 tbsp olive oil
Salt and pepper, to taste
A squeeze of fresh lemon juice
To serve:
4 slices of crusty bread (sourdough, ciabatta, or your choice)
Pomegranate rubies

Preheat a griddle or frying pan over medium-high heat. Season the steaks with salt, pepper on both sides. Add olive oil to the pan and sear the steaks for about 3-4 minutes per side for medium-rare (adjust cooking time for desired doneness). Once cooked, remove the steaks from the pan and let them rest for a few minutes before slicing thinly against the grain.
Heat vegetable oil in a large pan over medium heat. Add the chopped onion and bell pepper, and sauté for about 3 minutes until softened.
Add the grated carrot, fresh chilies (if using), and spices (curry powder, cumin, smoked paprika).
Stir to coat the vegetables in the spices and cook for another 2 minutes.
Stir in the tomato paste and cook for another minute to allow the flavours to meld together.
Add the baked beans and a splash of water or stock to loosen the mixture.
Stir well and let it simmer for about 5 minutes until the beans are heated through and the sauce has thickened.
Season with salt and pepper to taste.
In a small bowl, toss the courgette ribbons with olive oil, salt, pepper, and a squeeze of fresh lemon juice.
Set aside to marinate lightly while you assemble the sandwich.
Lightly toast the slices of crusty bread in the same pan you cooked the steaks in, adding a bit of olive oil or butter to the pan to get a golden, crispy crust.