TM PicknPay Battle of the Chefs contestants are now in the semi-finals where they are expected to demonstrate their culinary skills like never before as they prepare the gourmet “gochi gochi” platter.
BY ARTS REPORTER
Each contestant was given $75 to purchase some fancy ingredients at the Village Walk PicknPay in Borrowdale, Harare. With that budget, your braai platter can impress your guests if you are planning to entertain this weekend.
Spinach and bacon roll ups, pork fillet kebabs, honey sesame chicken thighs or spicy meatballs. For easier options try things like sticky ribs, cheese and tomato toasties or vegetable kebabs are quite handy if you want a scrumptious snack. Remember to check your local TM PicknPay supermarket for the fantastic deals they have on offer this weekend.
Add a powerful punch to your platter with snacks like a chimichurri quesadilla or peri peri chicken wings, another fabulous way to feed the crowd.
Although temperatures have dropped this week, top up your fridge with drinks and ice and stretch that juice by adding some chopped fruit to it and make your own signature punch and if you want to add a little kick to it, use vodka.
The semi-finalists were tasked to prepare their own vodka cocktail in this round and produced some interesting results, strawberry cream, afrikin spice and the firecracker.
Do not forget to pick up a French loaf or two and slice it up, smother it with garlic butter, wrap it in foil and throw it onto your braai. And for your sides, feast with a three-bean salad, potato salad and creamy coleslaw laden with chopped pineapples, nuts and raisins.
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Kendall, Cherron, Tatenda and Wilson enjoyed this episode while braaing in the open vleis of Mukuvisi Woodlands. Spot the wild animals grazing in the background and enjoy this evening’s episode.
Judging this outdoor challenge is Chef Steve Hyde, Karen Mutasa and Rumbie Shoko.
