BY Gugulethu Tshabalala
Private chef and self-proclaimed party animal, Raymond N Ncube, does not do things in half measures – he goes all out. A versatile foodie, he turns simple, everyday ingredients into culinary masterpieces and sprinkles them with his secret ingredient – lots of love.
When did you become a chef and was it something you always wanted to follow?
My journey as a chef wasn’t just a career choice, but a realization of where I truly belong. I was driven by my love for cooking as well as the exhilarating pressure that came with it, and the kitchen became my sanctuary.
How would you describe your overall cooking philosophy?
In my culinary world, professionalism is synonymous with respect. This philosophy underscores my commitment to delivering dishes that not only tantalize the taste buds but also embody a high standard of excellence.
What influences can be picked up from your food?
Inspiration for my dishes comes from the world around me. I weave a vibrant tapestry of flavours that reflects both my experiences and the rich influences that surround us.
What are your go-to summer dishes?
My go-to dishes are Grilled Vegetables with Grilled Steak
What is your favourite food to eat & what important event in your life does this dish remind you of?
I love eating Loaded Fries with Tuna Salad, this reminds me of my childhood friend.
Where can people taste your food?
Currently, I serve as a private caterer and I’m open to bringing my culinary expertise to various functions.People can reach out to me on Instagram: @the_foodychef
RECIPE
Slow Cooked Lamb Knuckles with Red Wine and Vegetables
This recipe is perfect for a comforting and flavourful meal. The lamb knuckles are slow-cooked in the oven with red wine, vegetables, and herbs, resulting in fall-off-the-bone tender meat.
Ingredients:
- 2kg Lamb Knuckles
- Sea salt
- Black pepper
- Flour to dust
- Extra Virgin Olive oil
- 30g Butter
- Lamb spice rub
- 2 Onions, finely diced
- 2 medium carrots, finely diced
- 2 stalks of celery, finely diced
- 3 cloves garlic, finely chopped
- 1 cup good red wine
- 400g chopped tomatoes (fresh or tinned)
- 1 tsp tomato paste
- 2 tbsp lamb stock stirred into 500ml hot water
- Handful of chopped Italian parsley
- Zest of one lemon (optional)
- Parmesan shavings (for serving)
Instructions:
- Preheat the oven to 160°C.
- Season the lamb knuckles with salt and pepper, then dust them lightly with flour.
- Heat a splash of olive oil in a large oven-proof casserole dish (like a Le Creuset) over medium heat. Brown the lamb knuckles in batches, ensuring they get a good sear on all sides. Don’t overcrowd the pan, or the meat will stew instead of brown.
- Remove the browned knuckles from the pot and set aside.
- Add the butter and another drizzle of olive oil to the pot (if needed). Add the lamb spice rub and onions, and saute until the onions are translucent.
- Add the carrots, celery, and garlic, and cook for a few more minutes.
- Pour in the red wine and scrape up any browned bits from the bottom of the pan (deglazing).
- Return the lamb knuckles to the pot, bring to a boil, and then simmer for 10 minutes with the lid off to allow the alcohol to evaporate.
- Add the chopped tomatoes, tomato paste, and prepared lamb stock. Season generously with salt and pepper.
- Cover the pot tightly and place it in the preheated oven for at least 2 hours, or until the lamb is fall-off-the-bone tender.
- Check the seasoning and adjust if needed.
- Serve on a bed of creamy mashed potatoes
