Meet Eugenea Seroka, the chef inspired by Ratatouille and Zola Nene…

Eugenea Seroka

Inspired by the film Ratatouille and Chef Zola Nene, it has always been the dream of 19-year-old Eugenea Seroka to become a chef and this month she starts on her journey to fulfill her goal.

Zola Nene. eveyone’s favourite Chef

The talented Seroka, who comes from Daveyton, is one of five regional winners of the Capsicum Chef Talent Scout competition. Her prize? A one-year bursary at Capsicum Culinary Studio’s Boksburg campus which is worth nearly R90 000. To enter the competition, contestants had to create and submit a sweet or savoury dish using a red capsicum pepper or any other red ingredient.

We got the aspiring chef to share the winning recipe for her curry chicken stew served with dumplings.

Chicken Curry Stew With Mini Dumplings & Grape Juice

Eugenea Seroka’s Chicken Curry Stew With Mini Dumplings & Grape Juice

For the dumplings

Sift 6 cup flour, 1 tbsp yeast, 125 ml sugar, 1 ml salt. Mix.  Add 65 ml butter and rub in to make it a crumbly mixture. Add 250ml of lukewarm water and combine until it sticks together. Turn over onto a floured surface and knead for 5 minutes. Cover the dough and allow to proof for 30 mins.

For the chicken stew

Chop 2 onions, 1 capsicum, 2 potatoes, 3 chopped tomatoes, a handful of coriander, 80ml cashew nuts, 2 garlic cloves and 3 red chilli peppers.

Marinate 8 pieces of mixed chicken portions in 60ml crushed garlic.

In as bowl mix together the 2 chopped garlic cloves, 80 ml cashew nuts, 3 red chopped chilli peppers, chopped coriander, 1 tbsp garam masala, 2 tbsp dedicated coconut, 1 tbsp cumin, 1 tbsp coriander seeds, 5ml ground ginger, 2ml turmeric, 5 ml paprika and 1 tbsp tomato paste.

Heat 3 tbsp oil on the stove and toast 5 cardamom pods and bay leaves for a minute. Add chopped onions and capsicum fry till transparent. Add mixed spices fry for a minute then add chicken. Cook for 10 mins then add chopped tomatoes. Allow to simmer for 15 mins. Add vegetable stock and potatoes and allow to reduce.

Meanwhile knock down and knead proofed bread dough on a floured surface and roll into mini dumplings. Steam each dumpling for 10-15 mins over boiling water.

For the salad

Mix quartered cucumbers, halved cherry tomatoes, thinly sliced onions and carrot. And dress salad.

Once the stew has reduced, serve with the dumplings, salad

For the juice

Into a tall glass, add ice, 125ml grape juice, 80ml Indian tonic water and a handful of blueberries.

Read more about Capsicum Culinary Studio – CLICK HERE

Information from JAG Communications

March 23rd, 2021|Categories: Michael's Writings|

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