chicken liver pate  Picture: Bongiwe Mchunu
chicken liver pate Picture: Bongiwe Mchunu
Angela Day kitchen re-launch lunch.
Picture: Antoine de Ras, 11/02/2013
Angela Day kitchen re-launch lunch. Picture: Antoine de Ras, 11/02/2013

Johannesburg - We’re so excited at the Angela Day Kitchen – we’ve just had a much-needed facelift and had a party to celebrate.

The revamp involved freshening up the cupboards, new appliances, new cookware and television cameras and monitors.

The kitchen, in the Lifestyle Garden Centre in Randpark Ridge, has been going for more than 10 years and was looking a bit tired. The past few years have seen the cookery school being busy, hosting corporate team-building functions and presenting hands-on cooking classes and popular cooking demonstrations.

We decided that it was time for a fresh new look.

With the help of generous sponsors, we have been able to install new state-of-the-art appliances and trendy cupboards.

Charlene le Roux and Philip Kirby from EasyLife Kitchens came up with a design where we kept the basic kitchen and simply added some trendy new doors and handles to the cupboards.

Murray Carter and Nicole Driver from Bosch Appliances supplied us with the most impressive induction hobs and quick-heating ovens.

We also received nine sets of beautiful stainless steel pots, specifically designed to use on the induction hobs.

These ovens and hobs are sure to save us a fair amount on our electricity bill this year.

Marty Klinzman from Kenwood appliances provided us with an array of small appliances and gadgets, making the preparation of all our dishes a breeze.

They were all at the launch party which we held last Friday, as were representatives of Morgenster, which supplies us with the best-quality olive oil; Distell wines, which ensures guests never go thirsty; and Sasko Flour, which ensures our baking efforts rise to every occasion.

Sponsors and guests tucked into a sumptuous feast and admired the revamped kitchen, where we have also installed cameras and TV monitors so readers attending our demonstrations have a clear view of what is being prepared.





Makes 500ml

500g chicken livers, cleaned

1 small onion, finely chopped

1 clove garlic, crushed

3ml dried thyme

125ml water

3ml salt

150g butter

freshly ground black pepper to taste

25ml ruby port

Place chicken livers in a saucepan with onion, garlic, thyme and water. Season with 5ml of the salt and bring to boil. Reduce heat and simmer, covered for 6-8 minutes.

Remove pan from heat and leave for 5 minutes for flavours to develop.

Drain livers, discard liquid and place the livers and onions into the bowl of a food processor and, with the machine running, add the butter in knobs of approximately 15ml.

When all butter has been incorporated, add remaining salt, pepper and port. Process again until mixture is absolutely smooth. For a very smooth texture, press the mixture through a sieve.

Spoon into serving dish and chill until firm.

Cover paté with a layer of melted butter to preserve the colour.



Serves 6-8

1.5kg beef fillet

30ml olive oil

salt and pepper

sprig of rosemary

Salsa Verde

125ml parsley

125ml mint

125ml basil

80ml olive oil

1 clove garlic, crushed

5 anchovy fillets, drained

30ml capers, drained

15ml red wine vinegar

15ml lemon juice

5ml Dijon mustard

Remove the sinews from the meat, tuck the thin tail bit in and tie the fillet into a neat shape using string.

Heat the olive oil in a large frying pan and brown the fillet all over. Place it on a rack in an oven pan and roast at 200ºC for 25 minutes for medium rare. Remove and set aside, covered with foil.

SALSA VERDE: Place the ingredients into blender or processor. Mix until well blended. Serve with the sliced beef.



Serves 4-6

200g good-quality, dark chocolate, roughly chopped

80g butter

2 extra large eggs

30ml castor sugar

15ml coffee liqueur (optional)

250ml cream, whipped

In a bowl over gently simmering water, slowly melt the chocolate and butter together. Remove from the heat.

Whisk the eggs and sugar well until thick and pale. Fold in the liqueur, melted chocolate and whipped cream – gently, so you don’t lose too much air.

Spoon into serving bowls and put in the fridge for at least two hours to set before serving. Decorate with fresh fruit of your choice. - The Star