BY Aurelia Mbokazi-Kashe
I embarked on my culinary odyssey as a self-taught, home cook back in 2016. Interestingly, my path to this career wasn’t decided before hand. Rather, it serendipitously found me and cooking became my solace during a period of mourning following the loss of my grandmother. It ultimately ignited my passion for the culinary craft.
My culinary creations bears the imprint of my upbringing, a mix of flavor from various cultural cuisines. This rich tapestry of influence stems from my grandmother, who delighted in introducing us to the culinary delights she encountered during her travels, infusing each dish with her own unique spin.
My repertoire includes diverse tasks such as recipe development, food styling, catering, and even serving as a private chef on request.
At the heart of my culinary philosophy lies a reverence for flavor, an indispensable facet of my cooking identity. I take great pleasure in the art of flavor fusion, often delving into the world of herbs and spices to elevate my creations with a distinct flair that characterizes Cooking with Luyanda dishes.
My go-to summer dishes range from refreshing salads to succulent braai’s and tantalizing spit-braai accompanied by an array of delectable sides.
My ultimate comfort food is rice and chicken. This humble yet soul-nourishing dish transports me back to cherished moments spent with my grandmother. Remarkably, even during times of illness or melancholy, a serving of this dish never fails to uplift my spirits and evoke a sense of warmth and nostalgia.
To complement the flavors of my signature dish, Lamb Shank, I normally suggest a robust red wine such as a cabernet sauvignon, whose bold character harmonizes beautifully with the meat.
People can sample my food either through my catering services or by indulging in the bespoke experiences provided by my private chef services.
Recipe: Lamb Shank
Ingredients:
Lamb Shanks
Beef Stock
Rosemary
Thyme
Garlic Cloves
Salt & Pepper
Vine Tomatoes
Directions
1. Rub the lamb shanks with olive oil then season with salt and pepper then brown in a pan.
2. In an oven dish, pour in the beef stock, add rosemary and thyme and finally the vine tomatoes.
3. Once the lamb shanks have been browned, make small slits in the skin and put garlic cloves inside (as much as you want)
4. Place the lamb shanks in the oven dish, put in the oven for 3-3,5hours at 200 degrees. Serve as desired.
