Three judges, four chefs hungry for success, three rounds and only one winner! Competitors will be judged on the taste, presentation and creativity of their plates.
Chefs, please open your basket. Today the mystery ingredients are: Chinese okra, lamb brains, green tea and, popcorn!… You have 30’ to create an unforgettable meal. Good luck!
“Chopped” is a great food challenge we enjoy watching: interesting food discovery, source of inspiration sometimes, odd ingredients often, and suspense always!
…Excepted when a French chef enters the competition… the proud rooster in me is crowing… lot of technique in the execution and the French touch. Of course, he won the competition!
Chefs, two minutes left. Time’s up! Please stand back! Whose dish is on the chopping block?
There is now a South African version of this program, “Chopped South Africa” and the mystery ingredients are pretty exotics: Chinese pickled mustard, Championship boerewors, Quince jelly, Guinea-fowl, Chakalaka, Pickled Galangal… I know the Amarula cream liquor from previous trips in Africa… but Mebos, or Nasterfal?... exotic mysteries…
|Lion's Head, Cape Town, South Africa|
Credit photo: my sister Véronique who lives in Cape Town @Verostrip
One of the expert judges of “Chopped South Africa” is the vibrant Siba Mtongana! Her cooking-show, “Siba’s table” is my absolute favorite.
Siba is such a passionate and inspiring cook. She hosts her show in the beautiful Cape Town, South Africa. I have a penchant for the African culture so I like the African influence on her cooking.
Siba is authentic and the program stages her own life: date night with her husband, brunch with friends, picnic on the beach, Sunday lunch with family…
Her recipes are simple, modern and, have a certain je ne sais quoi… I just love it!
I have successfully tried several of her recipes. One of them is the delicious “Perfect no-bake cheesecake”… I have never been cheesecake fan. I am very picky when it comes to dessert and I rather like the French delicacy.
But I must admit that this one is really good. The freshness of the lime, the silkiness of the filling, the vibrant green… “Siba-li-cious!”
And so far this is a hit at home, at the office, with friends and also with the B.B. girls!…
Note to self: Experiment on the base I. The cinnamon and spices of the Speculoos biscuit overpower the cheesecake… keep the Digestive biscuits for the base.
Note to self: Experiment on the base II… attempt with the French Petit Beurre... the smell of the melted butter with the Petit Beurre reminds me so much of my childhood… but it makes the base too crumbly… maybe to be tried with more butter…
No-cook Lime Cheesecake
Serves 4 to 6
Recipe by Siba Mtongana from her cooking show Siba’s Table.
I have not changed much the recipe. I only added sour cream for a silky texture.
- 200 g digestive biscuits, finely ground into crumbs
- 100 g unsalted butter, melted
- 200 g law fat cream cheese, softened
- 50 g sour cream
- 400 g condensed milk
- 125 ml fresh cream, whipped
- 2 limes
- Combine the melted butter and biscuits until the crumbs are moistened.
- Pour the mixture into a ring mold lined with parchment paper and press down the crust with the back of a spoon. Set aside.
- Whisk the cream cheese in a large bowl to give it a smooth texture.
- Siba’s tip: “This will prevent lumps from forming and make it easier to combine with the other ingredients”.
- Add the sour cream and whisk. Add the condensed milk and whisk again.
- Pour in the juice of the limes and the zest of one lime. Stir together. Reserve the zest of the other lime.
- Whip the cream until soft peak. Combine gently with the batter.
- Pour the batter into the prepared crust. Level the filling.
- Place in the fridge overnight. Before serving spread the remaining lime zest over the cheesecake.