Navigating the Kitchen
founder of ‘Bachelor’s Kitchen Mzansi’, Simphiwe Banana and professional chef, Robert Gunn have put together the ultimate bachelors’ ‘game plan’ to navigating their way around the kitchen as well as putting the love back into cooking.1. Keep it simple. “Consider starting with simple cooking techniques like roasting, grilling, boiling and frying. As with any new skill, building confidence in the beginning is necessary so start with simple dishes such as savoury mince on toast or roast chicken with salad. Even mastering something like a grilled cheese sandwich can be a confidence booster. Once you have mastered the basics it is then time to move onto more complex dishes,” advises Chef Robert.
2.Go for cookware that is versatile. “You need to have at least three pots and a pan. Versatility is important. For example, purchase a pan that you can use for frying and be able to use the same pan in the oven. I recommend purchasing non-stick cookware. It’s much more difficult to burn food that’s cooked in non-stick cookware,” says Simphiwe. Chef Robert recommends purchasing good quality cookware that is within your budget.
3. Reinvent your leftovers. “Salads and pastas are a great way of reinventing leftovers. Left over mince or steak can easily be mixed with some fried onions and cream before combining with cooked pasta and vegetables. Leftover roast chicken can be mixed with a garden salad and mayonnaise to make a tasty filling meal,” adds Chef Robert.
4. Make use of online sources. “There’s an abundance of inspiration online. Follow your favourite chefs, foodies and restaurants on Facebook and Instagram for inspiration. For easy to follow recipes, I particularly like the Knorr What’s For Dinner website and Facebook page. Their recipes are easy to follow and don’t always require too many ingredients,” shares Simphiwe 5. Lastly, cook food that you love. “Look at what type of meals you enjoy when eating out or meals which you grew up eating and try to replicate them. It’s also a good idea to start with your favourite protein and take it from there,” concludes Chef Robert.
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