Chef Sandren Govender
Name
Sandren Govender
Position
Sous Chef (Suncoast Hotel & Towers 4 years)
Qualifications
Matric Exemption
Swiss Culinary School Of Luzern
Supervisory Skills Builder with southern Sun
SA Host
Work Experience
Waldorf Hotel London
Queen & Imperial Hotels England
La Pirogue, Mauritius
Ladysmith Hotel South Africa
SunCoast hotel & Towers Sous Chef
Achievements
"Durban Spice Competition”- Winner 2009 and 2010”
Cooked for various celebrities
Chris de Burgh, Jay Sean, Queen of Spain, Bryan Adams, Kool & the Gang, Kanye West, Chennai Super kings, Jacob Zuma & King Goodwill Zwelitini & the Prince of Swaziland. Khaya FM Radio Jacaranda.”World Chefs tour’, MasterChef & Annecy Delegation. SABC 3 Durban activation
Vision
‘That food is not merely in the eating but rather in the complete dining experience”. I enjoy working with fresh flavours, being innovative, fusion cuisine and also the tried and tested traditional approaches.
My travels have assisted in me gaining an intense knowledge of cuisine around the globe. This assists me with creativity. I am passionate about cultures, techniques and flavours.
Southern Sun has provided me with the platform to use all my talents and the knowledge gained has been integral to my development.
Butter Chicken
Ingredients
3 big tomatoes - pureed
250 gms Chicken- cubed
2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashew nut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for colour)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish
Method
Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomatoes, unless you are using tomato puree directly.
Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the Chicken cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the Chicken cubes in it for 10-12 mins add chilli powder, followed by the cashew paste and fry for 5 mins.
Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
Add the Chicken cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from heat, stir in remaining butter and fresh cream.
Serve with hot garlic naan roti or jeera rice.
Roast Vegetable Salad
Ingredients
2 Baby Butternut quartered
2 Baby Beetroot quartered
2 Radishes
50g Rocket leaves
1tsp Pumpkin seeds
100g Danish feta
Micro herbs
Pumpkin seed oil
Method
Season baby butternut and beetroot and roast in a moderate oven until tender.
Arrange rocket leaves, butternut, beetroot, and sliced radishes in a bowl.
Place Danish feta on top, sprinkle pumpkin seeds and garnish with micro herbs.
To make dressing mix together 2tbls of pumpkin seed oil, salt, pepper, lemon juice and 2.5ml sugar.
Drizzle salad dressing and serve.
Chamomile Pannacotta and Baklava with Chamomile & Lavender Syrup
Stock Syrup
400 g caster sugar
900 ml water
100 ml brewed Five roses chamomile tea
Juice 1/2 lemons
2 vanilla pods, split lengthways
Heat the sugar, water and tea with the lemon juice in a saucepan.
Bring to the boil and strain through a fine sieve or muslin.
Scrape out the inside of the vanilla pods into the syrup, mixing well.
Panna Cotta
1/3 cup skim milk
1 tsp gelatine powder
2 ½ cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
Five rose’s chamomile
Pour milk into a small bowl, and stir in the gelatine powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Let Tea infuse with heated milk to required strength.
Pour the gelatine and milk into the cream, stirring until completely dissolved.
Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature.
When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Baklava
500g phyllo dough
200g chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Preheat oven to 175 degrees C.
Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough.
Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly.
Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top.
Top with two sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.
You may cut into 4 long rows the make diagonal cuts.
Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking.
Boil sugar and water until sugar is melted.
Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it.
Let cool.
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