YOURSTRS
FORETELL
Trulyterrifictrout
Impressively
delicious
simple
mealto
make
JACKIE CAMERON
TIMEflieswhenyourehavingfun
andthatswhatshappeninghere
atJackieCameronSchoolofFood&
Wine.
Itsfunbutitshardworktoo.
Theintense,mentoringcourseweof
fer produces respected chefs which
meansitsnoteasy.Ifitwere,every
one would be doing it.
Working on achieving interna
tionalCity&Guildsdiplomas,the
studentshavecompletedLevel2in
the first aid course; fire training;
HACCPinstruction(hazardanalysis
andcriticalcontrolpointsasys
tematicpreventiveapproachtofood
safetyfrombiological,chemicaland
physicalhazardsinproductionproc
esses); and a fourday, artisanal
breadmaking course.
Theyhavejuststartedthe20part
cakeicing programme as well as
French lessons. All this in between
everything else expected of them.
ImetJonathanKappofJohannes
burgbychance.Heaccompaniedhis
girlfriendforaninterviewtoenrolat
theschool,andhesoenjoyedwhat
hesawthatsoonafter,hesentanap
plication.Mythinkingwasthatthis
wouldbeaspecial18monthsforthe
two of them.
Jonathanissharingarecipefora
Wayfarerwholetrout.Wehavejust
startedthefishsectionatschool.I
cannotbelievehowmuchweareget
CREDITS
Visit www.jackiecameron.co.za to
find out more about my womens
chef range mens to come
shortly.
Remember Jackie
Cameron Cooks at
Home and Baking
with Jackie Cameron.
They highlight all my
food adventures. I al
ways look forward to
hearing from you so
email jackie@jackie
cameron.co.za.
Jackie Cameron
owner of Jackie Cam
eron School of Food
& Wine in Hilton,
KZN email for in
quires at ad
min@jackiecamer
on.co.za.
Facebook: Jackie
ENDLESS SUMMERS
Cameron Cooks at
Home
salt rock hotel
Twitter: @jackie_cam
eron
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eronincolour
CHILDREN U/4 STAY & EAT FREE
* Beach resort * All rooms sea facing
Food assistant and
recipe developer: Jo
* Sunday lunch * Best oysters & curries
nathan Kapp
SATURDAY, 25 MARCH, 2017
tingthroughonadaytodaybasis,
he said.
Im taking this opportunity to
highlight my interpretation of a
whole trout. There is something
aboutitthatIconsiderimpressively
delicious. The dish Im sharing is
whole trout with handpicked dill
andfreshorange.Itssimplebutcol
ourfulwithalltheelementsfreshand
vibrant, he said.
Inthestudentsfirstweekwevisit
edmanyofoursuppliersincluding
WayfarerTrout.Thisisalittlefarm
in the Dargle in the Midlands.
Clearly, the beauty of this farm
capturedJonathanandstimulateda
desire to make this dish. In one of
the first practical cooking sessions
we made a whole trout and I ex
plained Sassi (South African Sus
tainableSeafoodInitiative).Forde
tails visit wwfsassi.co.za
Imconfidentthisdishwilltickle
your taste buds.
All photos taken by Kate Martens
Photography: 0828798328,
www.katemartens.co.za or tweet
@kate_martens
KZN North Coast
www.saltrockbeach.co.za
hotel@saltrockbeach.co.za
* Conferences * Tidal pool *
Tel: 032 525-5025
E&OE T&C Apply
JONATHANSWHOLEROASTEDTROUT
Ingredients:
1 whole trout, guts removed
10 sprigs of fresh dill
1 orange (large)
Pinch of Oryx salt and pepper
Method:
1. Start off by heating the oven to
180 C.
2.Slice your orange. Then halve the
slices and place in, underneath and
Jonathan
(pictured,
inset) roasted
trout.
PHOTOS:
KATE
MARTENS
on the trout. Season by adding dill
into and on the trout as well as salt
and pepper.
3. Put the stuffed trout onto a non
stick oven tray and place tin foil
over the fish.
4. Place into the oven for 20 min
utes.
5. Remove the tin foil and then cook
the trout for another 25 to 30 min
utes or until cooked.
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