Online Reporter
Chef Rudo Kandiero
CULINARY arts are the skill, creativity and knowledge used to prepare, cook and present food, focusing on flavour, texture and visual appeal.
FOOD SAFETY encompasses the practices and procedures used to prevent food-borne illness and contamination, ensuring that food is safe to eat, with a primary focus on public health and hygiene.
In the professional food world, culinary arts and food safety are two sides of the same coin.
Food safety is not just a requirement; it is the absolute foundation upon which all culinary excellence must be built. One cannot be a successful chef or run a reputable food business without mastering both. Culinary programmes dedicate significant time to food safety, often focusing on the core principles of clean, separate, cook and chill, as well as the industry standard Hazard Analysis and Critical Control Point (HACCP) system.
A chef’s adherence to safety directly impacts the quality and presentation of the final dish. They must maintain strict personal hygiene, including proper handwashing, clean uniforms and a sanitised workspace. Using designated cutting boards, utensils and storage areas for raw meats, seafood and produce is essential to prevent the transfer of harmful bacteria. Also, chefs must use a food thermometer to ensure meats, poultry and eggs reach the correct internal temperature to destroy pathogens while achieving optimal doneness for flavour and texture.
Time and temperature control involves the rapid cooling and proper storage of perishable foods to prevent bacterial growth. There is also the allergen control, a mandatory safety practice where chefs must be knowledgeable about the 14 major food allergens and prevent their accidental introduction into a dish.
This week, we have a chicken and potato bake recipe that requires one hour and 20 minutes for preparation and cooking. It serves four people.
Ingredients
Four chicken thighs;
500g baby potatoes;
20g butter/margarine;
Two tablespoons plain flour;
Two tablespoons milk;
Half cup chicken stock;
One pinch onion powder;
One pinch garlic powder;
One teaspoon thyme;
Salt and pepper to taste;
Oil;
Two cloves garlic;
One sliced onion;
Two sprigs fresh rosemary;
Quarter cup Dijon mustard;
Half cup water;
Three carrots cut into thick batons;
One cup white wine (optional)
Method
1. Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to create a smooth paste. Cook for one minute. Whisk in the milk until the mixture forms a smooth, thick paste. Gradually whisk in the chicken stock, onion powder, garlic powder, thyme and salt until the mixture thickens slightly. Remove from heat and set aside to cool for 10 minutes. Preheat your oven to 200°C.
2. Meanwhile, heat oil in a large, oven-safe, heavy-based pan over high heat. Add the chicken thighs, skin side down. Cook for three minutes until the skin is light golden. Turn the chicken and cook for a further two minutes. Transfer the chicken to a plate. Drain any excess fat from the pan, leaving about one tablespoon. Return the pan to the heat. Add the sliced onion and cook, stirring, for three minutes until softened. Add the minced garlic and stir for 30 seconds.
3. If using it, pour in the white wine and simmer, scraping up any browned bits from the pan, until the liquid reduces slightly.
4. Add the prepared sauce, water, Dijon mustard and the remaining chicken stock. Stir to combine. Add the carrots, potatoes, fresh rosemary and a sprinkle of salt and pepper. Stir well. Return the seared chicken to the pan, nestling it among the vegetables. Cover the pan with a lid (or foil) and bake for 30 minutes. Remove the lid and bake for a further 20 minutes, or until the chicken is thoroughly cooked and the potatoes are tender.
5. Serve immediately, garnished with fresh thyme.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on 0772748509.
