RECIPE | Warming veggie dishes chef Mconi style

Rising star Ukhonaye Mconi is both a seasoned chef and hospitality lecturer who loves nothing better than celebrating South African flavours with his students and in his cooking — and his philosophy is that not every meal has to feature animal protein.

Having come full circle in his career chef Mconi graduated from Capsicum Culinary Studio’s Cape Town campus in 2017, worked in the culinary field in the Mother City for a number of years before returning to Capsicum, this time as a lecturer, teaching at the school’s Rosebank campus in Johannesburg.

Of teaching he says: “The experience has been a real eye-opener, seeing how much work goes into preparing students for this industry. It is heart-warming to see them in the cocoon stage and then fly off to become the best versions of themselves.”

Chef Mconi says it’s time to say goodbye to salads and welcome wholesome warming dishes into the food repertoire as the chill sets in — and shares two easy to prepare dishes that won't break the bank either. 

TEMPURA BROCCOLI

Taking a plain Jane and making it extra delicious. A good dish on its own or served as part of any seven colours meal.  

Serves: 4 as accompaniment, or 2 as a main meal 

Ingredients:

1 head of broccoli, broken into florets

300g  (600ml) flour, plus an extra 50g (100ml) flour for the initial dusting

300ml sparkling water

A generous pinch of smoked paprika or curry powder

Salt and pepper

Oil for deep frying

Mayonnaise or chakalaka for dipping  

Method:

1. In a bowl, whisk together the flour, paprika, seasoning and sparkling water, making sure it is not too thin or too thick. You are looking for a syrupy consistency.
2. Pre-heat the oil. Dip the broccoli in the dusting flour (50g) then into the flour paste and straight into the hot oil. Cook till crispy.
3. Drain the broccoli on a paper towel and season again before serving with mayonnaise.

HERBY SMASHED POTATOES

Serves: 4 as side dish or 2 as a main meal

Ingredients:

4 large potatoes boiled in their skin until soft

75ml (5 tbsp) butter, softened

A sprig of thyme, remove the leaves from the stalk

1 rosemary stalk, remove leaves and chop

Salt and pepper

50g bacon bits, fried, optional

45ml (3 tbsp) Parmesan cheese, grated  

Method:

1. Preheat oven to 200°C. Spray a medium baking dish. Remove the potato skins and place potatoes in the dish and using the bottom of a clean bottle carefully smash the potatoes to flatten.
2. In a bowl mix the butter, herbs and seasoning and spread over the smashed potato. Top with bacon bits, if using, and the cheese. Bake for 10 minutes or until golden and crispy. Serve immediately.  

Support independent journalism by subscribing to the Sunday Times. Just R20 for the first month.