As witnessed by everyone following the very popular MasterChef SA series on M-Net – Callie-Anne Rodger was one of the favourite chefs fighting in out for the top positions. She was also a firm favourite and close friend of Thys Hattingh – Rustenburg’s “own” MasterChef who made it to the Top 8 in the country.
Callie-Anne herself made it to the Top 25 in the MasterChef South Africa competition and unfortunately fell out in the braai challenge which is generally regarded a thing for the male chefs – who can blame her? Callie-Anne has an amazing gift when it comes to cooking and plating. Born in Zimbabwe and later moving on to Ballito in KZN, she is now working in Mozambique with her father and managing their Safari Company which they run together. Callie-Anne passed the cold auditions by making a “Scrummy Limón cello Semi Freddo served with Basil syrup” which was creamy and thick. For her hot audition she prepared a “Seared Fillet of Beef on a Zucchini and Porcini Mushroom Ragu and a Roasted Red Pepper Sauce” that made the judges squirm with delight. Truly an adventurist when it comes to her flavour combinations and food choices.
This week on our regular cooking page, the team of Besige Bytjies with Callie-Anne’s Orange Infused Malva pudding with custard and caramelized orange slices.
You will need:
150g Treacle Sugar
2 Free Range Eggs
200ml Milk
20g Butter
30g Orange/Lemon marmalade
150g Flour
10ml Bicarb
Zest of 1 Orange
1-2 Medium orange for the little Caramelized Slices
Method:
First of all in a bowl you need to beat your sugar and eggs together until they’re smooth and light. Then in a saucepan heat up the milk and add the marmalade, butter and orange zest! Allowing it to infuse and jazz up the milk with flavour! Sift the flour, bicarb and a pinch of salt before adding your egg mixture slowly! (If you are too hectic with it - prepare for a flat pudding!) Then add your jazzed milk the same way! Place the mixture in a buttered baking tray and cook for 25-30 minutes at 180°C.
Sauce
For your glossy sauce- heat in a saucepan the following:
60g butter;
60ml orange juice;
75g brown sugar;
25ml grand mariner or the best orange alcohol you can afford!
The sauce is the best part! As your beauty exits the oven poke a few small holes and pour the syrup straight over allowing it to absorb all that sticky goodness! Then decorate with the jazzy orange slices. Coat with icing sugar and grill for a few minutes on each side before you enjoy one of the best delights around…
