Tons of laughter, oozy chocolate fondants and a swearing Irish chef. That pretty much sums up my Thursday evening. I was invited by Jodene from Lifeology to attend an evening of cooking at the Foodiction kitchens at the Nestle head office in Bryanston Johannesburg.
Walking into Foodiction, you are greeted by the most gigantic collection of cookbooks lining an entire wall. I’m pretty envious of that collection, and it seems like I have a lot of catching up to do. The kitchen is spotless, and is set up so nicely for cooking classes (they even have special classes for kids)
Shortly after I arrived, I had an impromptu DSLR camera from Pat, who immediately took my camera off auto, and changed the settings so it would take some nicer photos.
When we eventually got to the cooking part of the evening, we were introduced to the Chef, Barry Farnan, who took us through a thoroughly entertaining safety demonstration on the correct handling of knives.
On the menu for the evening was a starter of citrus and salmon, main course was a chicken and mushroom risotto, and dessert (the best part), a delicious chocolate fondant.
We made the meal backwards, starting with the dessert which was incredibly easy, and then moving on to the risotto, and while it was cooking we prepared the starters. Did you know that the trick to risotto is to not stir it, but to rather agitate it (by shaking the pan)?
After our mains and starters were completed, we moved to the adjoining room to devour what we had created, whilst we left our desserts in the very capable hands of the Foodiction team. Eating was probably the highlight of my evening, and the people who I shared this experience with, were hilarious, and kept me entertained throughout my meal.
And of course I can’t mention an amazing chocolate fondant without sharing the recipe, so here it is:
- 125g white/dark chocolate
- 125g butter, plus extra for greasing
- 65g caster sugar
- 3 eggs
- 3 egg yolks
- 100g flour, plus extra for flouring
- Preheat oven to 190 - 200°C
- Grease four dariole moulds with butter, lightly dust each with flour and place on a baking tray.
- Place the dark chocolate and butter in a large bowl over a pan of simmering water (do not allow the water to touch the bottom of the bowl).
- Leave for about 5mins, or until the chocolate and butter have melted and then stir together.
- Remove bowl from pot and leave to cool for a few minutes.
- Carefully stir in the sugar, and then add the eggs one at a time, stirring well between each addition.
- Mix well and then gently fold in the flour.
- Divide the mixture equally among the moulds.
- Place in the preheated oven and cook for 8-10mins.
- Remove from the oven and leave to cool for 2-3mins.
- To serve, turn each fondant out into the centre of one of four plates -the outside should have formed a light crust around the warm and moist centre.
Please head on over to Gina’s blog, for another perspective on the evening.