FOOD AND WINE
Jozi's best kept secret
revealed Writer: Seugnet van Zyl
T
urning his love for food into a lucrative business is the secret behind Paul Maciel- the Secret Jozi Chef’s success. The food fundi, decided to ditch the media world after
ten long years of service and take a leap of faith to follow his passion of creating delectable dishes. Today, that risk has paid off, and Paul is the proud owner of Pronto- Johannesburg’s award winning Italian restaurant. Self-titled the Secret Jozi Chef- Paul is not a chef by training, yet his passion for the palate, is what led him to risk all, leap into the unknown and begin his journey driven by his love of food. In 2004 he swopped the corporate world for his culinary quest, and has been creating his own unique masterpieces in the kitchen. What started as a small deli, soon turned into a thriving restaurant- and Paul has never looked back. Being a great cook, means having a respect for ingredients and cooking with integrity. Having battled with weight-loss Paul at once stage weighed over 130kg. “I learnt that food had a huge impact on me. I now respect my body and only put food into it that I feel is adding value to my health.” This approach led to him shedding off 50kgs, and he developed a passion for promoting healthy eating. Today he loves creating dishes that not only taste great, but are great for the waist as well.
d by foo h g u o e n ired e ry to inspir p s n i s dIt “I wa isk an my food.” r a e to tak le through peop
He describes his cooking as South African Italian, which pays homage to great Italian ingredients and recipes with some fine tuning for the South African palette. With an Indian mother and Portuguese father, Paul was raised in Malawi. This inextricably diverse link of food from all these cultures exposed Paul to all sorts of tastes and textures. “I was as comfortable with a spicy layered biryani as I was with, boiled cod fish or nsima, which is the equivalent to pap in Malawi. Being raised within those two cultures, food was always a central part to celebration of any family event.” Paul shares some of his quick and easy recipes with us, to teach you how to respect your food and your body. Try these healthy meals at home.
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Public Sector Manager • June 2013
Breakfast in a bottle This is a great and easy way to start the day off with a bowl of goodness. Ingredients 400g flake cereal (choose a cereal without added sugar) 300g rice puffed cereal 200g mixed nuts 100g seeds 100g dried fruit Combine all the ingredients in a large bowl and store in an airtight container- it’s that easy. Adapt and change ingredients based on your tastes. This is a great way to ensure your cereal is fresh all day, and is great to grab on your way to work.
Tuna Chick Pea Salad This is a quick, easy and tasty meal. It’s a great choice if you are on a diet and even if you aren’t. Ingredients 1 can chick peas, drained and rinsed 1 can solid tuna drained 40g fresh baby rocket ½ large onion 2 tbsp finely chopped parsley 1 cup chopped cherry tomato 1 cup deseeded black olives 2 tbsp capers 60ml Extra Virgin Olive Oil 40ml Balsamic Vinegar Salt and Pepper Drain and rinse the chick peas place in a large bowl. Drain the tuna and set aside. Add all the other ingredients and gently mix to combine. If you prepare the salad in advance don’t add the rocket, add the rocket at the last minute.
Public Sector Manager • June 2013
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Griddle Cakes Griddle Cakes, flapjacks, crumpets whatever you want to call them are quick and easy to make and are something different to enjoy at breakfast. Create your own premix by sieving the following dry ingredients together and storing them in an airtight jar, that way it takes less than five minutes to produce a batch, just add the wet ingredients when you need it and combine lightly. Ingredients 1,5 cups cake flour
½ tsp salt
2 tsp baking powder
2 tbsp oil
½ tsp bicarbonate
2 large eggs
2 tbsp sugar
1,5 cups milk
If you have a small family or you normally make breakfast for 2, divide the flour mix into two jars. Stored in a jar, the ingredients should be good for up to two months- I challenge you to leave it that long. Sieve together the dry ingredients, and add the wet ingredients and mix well. Heat a pan with some oil, butter or non-stick spray and spoon in the amount of batter based on the size of griddle cake you want. For the adventurous eaters, add in chocolate chips and serve with a fresh chocolate sauce. Those opting for a healthier option can add some ricotta and honey to the mix and serve with low fat yoghurt; or raisins and a few teaspoons of oats.
Tabouleh Ingredients
¼ tsp ground cumin
1 x 500g packet cous cous
400g Danish feta cubed
30g mint
salt & pepper
30g flat leaf parsley
200g grilled aubergine
30g dhania/ coriander leaves
150g roasted red peppers
3 large tomatoes deseeded and
60g rocket leaves
diced
2 green chili finely sliced
6 spring onions finely sliced
120ml Extra Virgin Olive oil
1 can chick peas
70ml white vinegar
Prepare the cous cous to the pack instructions and set aside. Prepare and combine all other ingredients, except the olive oil, vinegar and cumin combine these separately. Add the cous cous to the herb and vegetable mix, and then dress, toss lightly to prevent it from going mushy. This salad is great even the day after.
For more amazing recipes visit The Secret Jozi Chef on Facebook, or visit the Pronto restaurant at the Colony Shopping Centre on Jan Smuts Avenue in Johannesburg
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Public Sector Manager • June 2013