BY Aurelia Mbokazi-Kashe
Chef Benny Masekwameng is one of SA’s success stories, a national treasure, and generally a nice guy. He has come a long way from his humble roots in Alexander township to becoming Southern Sun’s Executive Chef, to cooking for international dignitaries.
He recently partnered with Simba and came up with a new sizzling flavour, steakhouse beef – a perfect homegrown flavour that will be enjoyed at rugby final gatherings this weekend, and beyond. He speaks to us about his career.
How would you describe your overall cooking philosophy?
The simpler, the better. I give respect to the ingredients that I use and in that way, I get the best out of them.
What are the key ingredients to your successful career?
I owe it to being disciplined, dedicated, authentic and willingness to constantly learn and explore new things.
You joined Southern Sun hotel group in 2006. Besides that milestone, what have been your career highlights to date?
Becoming a judge on Masterchef SA and Ultimate Braai Master for 4 Seasons on both shows, and going onto a new season of the Ultimate Braai Master. Also, cooking for SA Heads of State locally and on international platforms such as the World Economic Forum (WEF) in Davos.
Are there special ingredients that bring out a piece of Benny to each dish you prepare?
I’ll always stay true to my roots because growing up in Alex sharpened my skills and honed my palate. There’s a story in all the dishes that I cook, and all my stories began in Alexandra Township.
What dishes take you back to your childhood and your mom’s kitchen?
Definitely fried hake, spaghetti & meatballs, spinach with crushed nuts & chili.
What is your go to summer dish?
Slow Roasted Pork Belly with Mustard Mash and Grilled Asparagus.
What will consumers take away from every packet of Simba’s new steakhouse beef flavor you developed?
The Simba team came up with a unique flavor that speaks to the South African palate and preference, so they roped me in as a Chef that is synonymous with braai and everything to do with cooking, to test it out, break it down and then finally give it my stamp of approval.It is a smokey beef flavor with a hint of sweet BBQ notes, slightly less salty and full of deliciousness that keeps you wanting more! It has been well received and flying off the shelves. I meet people everyday that tell me how they love and enjoy the new flavor. Simba got it spot on.
RECIPE
Norwegian Salmon with Shrimp & Mussel Sauce, Creamy Mash Potato & Grilled Long-Stem Brocolli.
Yields 4 portions
Ingredients
Fish/Seafood
800g Norwegian Salmon fillet (cut into 4 X 200g portions)
200g shrimp meat
200g mussel meat
80g butter
1 tbsp olive oil
1 tbsp dill (chopped)
salt & pepper
2 tbsp onion (finely chopped)
1 cup cream
1 tbsp grainy mustard
1 tbsp freshly squeezed lemon juice
2 tbsp cider vinegar
2 tbsp dill (chopped)
2 tbsp flat leaf parsley (chopped)
Method
Season the fish with salt, pepper & dill. In a medium pan heat up butter & oil over medium heat. Grill the cut side until golden brown/2-3min, then turn on to the skin side and cook for a further 2/3 min.
Remove the fish from the pan onto a oven roasting tray and put in a pre-heated oven at 160 degrees. Cook for 5-7min or until medium then reserve.
In the same pan used to brown the fish, add the shrimp and mussel meat and sauté for 1-2min. Then add the onions and cook for a further 2min or until the onions are soft/translucent.
Add the cream and let it boil until reduced by half. Whisk in the lemon juice & mustard. Let it simmer for 3min. Add the dill, parsley plus seasoning and then remove from heat.
Serve the salmon with creamy mash potatoes and grilled broccoli with the sauce poured over the fish and sprinkled with crispy fried potato chips. This dish goes perfectly with a Chardonnay.
