MEET THE CHEF: Nancy Murugi Kinyua

Nancy Murugi Kinyua, lecturer, HTA School of Culinary Art, Johannesburg, South Africa. PHOTO| COURTESY

What you need to know:

  • My inspiration is a collaboration of chefs, each with their unique talents. There’s Chef Diana Beadle and Miss Rosetta Lynch, Chef Paul Vieira, owner of Cake Extreme and TV chef Buddy Valastro.

How did you become a chef?

I completed a professional chef training programme at the HTA School of Culinary Art in Johannesburg. Before returning as a lecturer, I worked at The Saxon Hotel, The Michelangelo Hotel and The Radisson Blue Hotel.

What would you be doing if you were not a chef?

I would be an event planner or a primary school teacher.

Who is your mentor?

My inspiration is a collaboration of chefs, each with their unique talents. There’s Chef Diana Beadle and Miss Rosetta Lynch, Chef Paul Vieira, owner of Cake Extreme and TV chef Buddy Valastro.

Which celebrity would you like to cook a meal for?

Oprah Winfrey. I have had the pleasure of cooking with the late Nelson Mandela’s personal chef, Mama Xoliswa Ndoyiya, when she compiled her recipe book at HTA School of Culinary Art.

What do you enjoy most about your current employment?

I love that I work with a lot of talented chefs. There is never a dull moment. I am very privileged in that my work involves training South Africa’s upcoming industry experts; it gives me pleasure to be able to impart my knowledge onto others at such a young age.

When you are at home what do you love to eat?

I like comfort food. I usually go for whatever the family has prepared – they are all competent in cooking. However, if I am in the kitchen, I am usually baking.

What is the secret to creating a perfect cake?

Baking requires a lot of passion and attention to detail. Assemble all your ingredients in advance; keep the ingredients at the appropriate temperature, and remember to combine flavours correctly.

What is an unusual hobby you enjoy?

Knitting and making quilts.

What is the worst thing you have ever tasted?

Egusi soup, a Nigerian soup that combines, cow skin, black fish, chicken, bitter leaf and sometimes okra.

What tips would you give our readers for their food preparation at home?

Simplicity is key. Some dishes or recipes don’t work because we over-complicate things. Keep it simple, use fresh ingredients and don’t be scared to cook anything from scratch.

 

CHEF'S APPLE AND CINNAMON CAKE

 

Cake layer ingredients

1kg self-raising flour

2 cups milk

500g butter/margarine

1.5 cups sugar

10ml pineapple essence

8 eggs

 

Method:

Preheat oven to 180C. In a large bowl, cream butter and sugar until mixture is light and fluffy. Add eggs one at a time and mix well after each addition. Mix in the sifted flour and alternate with the milk. Add the essence and don’t overmix.

Divide the mix between 3 x 20cm baking tins and bake the layers until

golden brown and cooked through, about 30-45 minutes.

 

Vanilla and cinnamon ganache ingredients

250ml cream

200g white chocolate

15ml cinnamon powder

200ml whipping/thick cream (36% fat content)

 

 

Method

Heat cream and remove from the heat. Add the chopped chocolate and cinnamon powder. Stir until the

chocolate has melted and leave to cool before placing in the fridge.

 

Caramel ingredients

1 cup sugar

180ml cream

90g butter

 

Method

Melt sugar in a heavy pan, and add butter, allow the mix to boil

before adding the cream.  Bring mixture to the boil again and remove from heat.

 

Assembly

To assemble the cake, level the cake layers. Whip the ganache with the 200ml cold cream, to a thick piping consistency. Place a small amount of ganache on a serving plate. Place the first layer of cake, drizzle some caramel and spread some icing. Do the same with the second layer and once all three layers have been iced, ice the cake all around and decorate with thin  apple slices. Top the cake with tinned baby apples.

 

- Nancy Murugi Kinyua