Chef Harry Coetzee shares his top spring recipes
Harry’s talents in the kitchen are mindblowing. At the tender age of only 21, Harry has fine-tuned his skills in the kitchen after working at the ultra-exclusive Tintswalo Atlantic Hotel in Hout Bay. Since returning to his hometown,
Bloemfontein, late last year, he’s been working as the head chef at the popular Royal Fischer Hotel, and says he loves
every second of his job. “I love the breadcrumb crust.” He is also known for his delicious seafood, which he ha dthe opportunity to make numerous times in Hout Bay, where he learnt from the best.
Guests are welcome to get a taste of Harry’s food at The Royal Fischer Hotel. Simply phone 051 433 7977 to make a booking.
100g sliced chorizo
125g calamari tubes (cleaned)
125g prawns (deveined and de-shelled)
50g (or more) of Kalamata olives
1 beer of your choice
1 can peeled Italian tomatoes
3 cloves garlic
1 stem of celery
1 table spoon tomato paste
1 onion, chopped
1/2 tsp dry fried chili flakes for some more heat (this is optional, of course)
Salt, pepper and paprika to taste
1 packet of fettuccini pasta
First make sure your pasta is boiled till soft. You can also make your own fresh pasta for that extra personal touch. (Note: once cooked and drained, drizzle lightly with olive oil to prevent sticking. Don’t let it stand too long, either.)
Start by pouring your beer into a saucepan and reduce the beer until about a third is left. In the meantime, chop all
your vegetables roughly. Firstly, lightly fry the chorizo. Remove from heat to prevent over cooking. Retain the fat from the chorizo and add a bit of olive oil for frying. Fry onion and garlic until the onions are translucent. Add chilies, followed by the rest of the vegetables. Once all the vegetables are cooked, add tomato paste.
Fry for a few moments and add the tinned tomato. After adding all the vegetables, add the reduced beer to deglaze the pan. When all the ingredients have been added, let it all simmer for 5 minutes for liquid to reduce. Place everything in a blender and blend until smooth. A stick blender also works well. Return to the pan and add your seafood, chorizo and olives. Let it simmer in the tomato sauce for 5 minutes or less, until cooked. Mix with the pasta and serve with freshly grated Parmesan cheese.
Lemon passion fruit baked custard
(Makes about four medium sized ramekins)
1 can condensed milk
8 egg yolks
4 cans of granadilla pulp
Juice of 2 lemons or to taste
Start by mixing the condensed milk and whisked egg yolks gently till well combined. Add the granadilla pulp and lemon juice. Taste to check if the acidity is right. If not, add more lemon juice (don’t worry, the raw eggs won’t make you sick!)
Pour your mixture into ramekins that have been sprayed with a non-stick agent. Place the ramekins in a tray with a rim and add water to cover the sides of the ramekins half way up. Place in the oven at 160°C for 20 – 30 minutes.
Take out of the oven and give one of the ramekins a good wiggle. It should still be a bit wobbly in the middle. Take out of the water bath and place into the fridge. Leave to set for 2 hours.
To serve: Unmould and serve with mint ice cream, honeycomb (if you can find) and fresh berries.
Photos and text: Lani Fouché
Get It Bloemfontein November 2017