Meet Kaylin Kammies, a 19 year old student from Capsicum Culinary Studio’s Cape Town campus who participated in the DSTV show, Recipe for Success. She prepared creative and trendy deconstructed nachos for Peter Templehof from Greenhouse Restaurant in Cape Town.
This year Kaylin completed the City & Guilds Diploma in Food Preparation and Cooking and will be continuing her culinary studies with Capsicum next year to complete the City & Guilds Diploma in Patisserie. We are very proud of Kaylin and all our students who represented Capsicum Culinary Studio on Recipe for Success and we wish them continued success.
If you would like to join the Capsicum family, then call us on 086 111 2433 or email us [email protected]
Kaylin’s recipe below:
Ingredients
15ml Olive Oil
2 Red Onions
3 Garlic Cloves (chopped)
1 Red Pepper
500g Lean Beef Mince
1 Tin Tomato Puree (400g)
125ml Chutney
60ml Worcestershire Sauce
1 tsp Chilli Powder
15ml Paprika
5ml Cumin
2ml Cayenne Pepper
½ tsp Dried Marjoram
1 tsp Sugar Coriander (chopped)
410g Red Kidney Beans
Salt Pepper Phyllo Pastry Sheets
Melted Butter
125ml Sour Cream
6-8 Ripe Avocadoes
2-4 Tomatoes
Micro Herbs
Plum Tomatoes
Edible Flowers
100g Original Nachos
Lemon Juice
2g Smoked Paprika
20 ml Parmesan
Method
Heat olive oil in a pot over medium Heat. Add onion, garlic and peppers, stirring fairly frequently until soft and brown.
Brown the lean beef mince on high heat and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes until all the mince is in uniform, mince-sized lumps and no more pink bits.
To make the sauce, add the tomato puree, chutney, Worcestershire sauce, paprika, smoked paprika, cumin, chilli powder, cayenne pepper and dried marjoram. Mix well and add salt and pepper. Allow the mixture to simmer on low heat for about 1 hour to release the flavours.
Bring on the beans. Drain and rinse the can of kidney beans in a sieve and stir them into the chili pot. Bring to boil again, for 1- minutes. Taste the chili and season.
Lay 4-6 sheets of phyllo pastry next to each other on a clean surface. Lightly brush the sheets with melted butter, layer alternately with parmesan and coriander leaf. Cut each sheet to what you have in mind and stack each layer on top of one another.
Pre-heat the oven to 200 degrees.
Mould each pastry so that there is a well in the middle. Bake in the oven for 5-10 minutes or until golden brown.
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