Sadly tonight is the final broadcast of Hayden Quinn in South Africa, showing on SABC3 at 21h30. This lovely young man has kept us well entertained and well informed about our own country and the sustainability of our foods from the sea and from the land.
600g kudu fillet
2 carrots, finely sliced into sticks
12 mange tout, sliced
2 spring onion, finely sliced
3 shallots, sliced
Rice noodles, cooked
Sesame seeds, toasted
For the Marinade
½ cup Hoisen sauce
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon honey
2 cloves garlic, crushed
2cm piece ginger, finely grated
3 tsp Chinese five spice
1 tablespoon sesame oil
To marinate Kudu, place all the marinade ingredients in a large bowl and whisk to combine. Add Kudu fillet, season to taste and toss to combine. Cover and refrigerate for 5 hours or overnight.
Pre-heat a lightly oiled griddle pan to medium-high heat. Add fillet and cook, turning frequently for 8 – 10 minutes or until preferred doneness. Rest fillet for 5 minutes before slicing to serve.
Meanwhile, lightly dust shallot slices in flour and fry in hot oil until golden. Set aside on paper towel.
Dish rice noodles into bowls, add carrots, mange tout, spring onion, crispy shallots and Kudu slices to the bowl. Sprinkle with sesame seeds and serve.
Michael’s wine recommendation – click here
There can be few South Africans who love food and watch TV who don’t know of Hayden Quinn. Hayden Quinn became a household name in 2011 as a contestant in Series 3 of MasterChef Australia. For three months, MasterChef watchers were introduced to the diverse talents and the loveable nature of the Aussie surfer. He reminds me so much of my son’s friends. Of an age, sporty surfer dude who truly cares about nature, wildlife and sustainability.
A love of the sea led Hayden to a Bachelor of Science in Marine Biology, a career as a Professional Lifeguard, extensive world travel and his life-changing experiences on MasterChef.
Three years and three cookbooks later, Hayden graces our shores and takes the ultimate foodie’s roadtrip through South Africa and in the last four episodes has been from Cape Town to Knysna where he has met and cooked with a number of my friends, all of whom have been enchanted by this outgoing passionate and totally cool young man.
Hayden Quinn South Africa, the final episode tonight on SABC 3 at 21:30