In her true, straightforward, no nonsense cooking style, well known chef Jessie Sincioco shared recipes, tips and more at her recent demo at The Maya Kitchen.
From how to create a salad with any greens to how to mix a perfect soufflé batter, Chef Jessie showed the crowd that cooking and baking great food is possible with the most basic ingredients coupled with ingenuity. She told the audience not to be limited by a recipe and instead rely on what their instinct tells them will taste good.
For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.
Here are some dishes she presented at the kitchen.
Grilled Ostrich Steak in Bourguinon Sauce
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Chocolate Souffle
Ingredients:
½ liter milk
85 gms. Maya Cake Flour
100 gms. sugar
1 whole Egg
25 gms. butter
8 egg yolks
8 egg whites
10 ounces melted dark chocolate
1. Prepare soufflé moulds by brushing the sides and bottom with softened butter; coat buttered dish with granulated sugar. Chill.
2. Prepare the soufflé base by first boiling the milk.
3. In a bowl, mix together the cake flour, sugar and egg.
4. Pour boiling milk into the flour mixture and mix until smooth.
5. Cook mixture into a thick paste.
6. Off the heat, fold the egg yolks one by one. Set aside to cool.
7. When cold, fold in the melted chocolate and mix into a smooth paste.
8. With a mixer, beat the egg whites until stiff but not dry fold this into the egg yolk mixture.
9. Pour soufflé mixture into prepared dishes.
10. Bake at 200 C for 12-15 minutes.
11. Dust top with powdered sugar and serve at once.
Yield: 12 Regular Soufflés
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