RECIPES | Young chefs on the rise share secret to their popular dishes

EASY CHIFFON CAKE

Makes: 1 large cake

Ingredients:

500ml (2 cups) cake wheat flour

375ml (1½ cups) sugar

15ml (1 tbsp) baking powder

5ml (1 tsp) salt

125ml (½ cup) oil

7 extra large eggs

190ml cold water

10ml (2 tsp) vanilla essence

10ml (2 tsp) finely grated lemon rind

2,5ml (½ tsp) cream of tartar

Method:

1. Sift the dry ingredients. Make a well in the centre and add the oil, egg yolks, water, vanilla and lemon rind. Beat well with a wooden spoon.
2. Beat the egg whites and cream of tartar until stiff but not dry and carefully fold into the egg mixture.
3. Pour mixture into an ungreased chiffon cake tin and bake at 180ºC for 40-50 minutes until cooked through.
4. Invert the cake tin and cool completely before removing. Dust with sifted icing sugar or a butter icing.

CREAMY CHICKEN AND MUSHROOM LINGUINE

Serves 4  

Ingredients:

Pasta:

400g linguine pasta

Water

30ml (2 tbsp) oil

A generous pinch of salt

Chicken and mushroom filling:

400g chicken fillets, cut into strips

Salt and pepper

Cajun spice, optional

15ml (1 tbsp) oil

60ml (4 tbsp) butter

1 red onion, chopped

250g mushrooms, chopped

125ml (½ cup) cream

White sauce:

30ml (2 tbsp) butter

30ml (2 tbsp) flour

125ml (½ cup) milk

Salt and pepper to taste

A pinch of nutmeg

Chopped parsley, to serve

Method:

1. Fill a large pot with lukewarm water. Bring to the boil adding the oil and salt. Add the pasta and cook till al dente, about 8-10 minutes. Drain and rinse with cold water and return to the empty pot to keep warm.
2. While the pasta is cooking, season the chicken with salt and pepper and Cajun spice. In a pan heat the oil and butter and fry the chicken until golden brown. Remove and set aside.
3. In the same pan add the onion and mushrooms and sauté until cooked. Return the chicken to the pan and add the cream. Add the white sauce and stir through the cream. Add to the pasta.
4. For the sauce, melt the butter, add the flour and whisk till you have a roux, before adding the milk and whisking until you have a thick creamy sauce. If too thick, add extra milk and season, and add the nutmeg. Add to the creamy chicken pasta and serve immediately topped with chopped parsley.