Chef Benny Masekwameng Judges Culinary Event at Silverstar
Visitors to Silverstar in Krugersdorp were treated to a spectacular surprise on Tuesday 10 February 2015, as Chef Benny Masekwameng, Tsogo Sun Celebrity Chef and Masterchef SA judge, made an appearance at Vigour & Verve to informally judge an intimate culinary event between three of Silverstar’s Head Chefs.
The event showcased the cooking talents of Frank de Metz, Head Chef at Publicity Bar & Grill, Kerwin Buckley, Sous Chef at Vigour & Verve as well as Elliot Maphumulo, Banqueting and Gaming Chef at Silverstar, by challenging them to create a unique and mouth-watering pizza.
To make the event interactive and educational, three media volunteers were given the opportunity to assist each of the Chefs as they battled it out in the heated kitchen. Visitors who were present at Vigour & Verve on the day were also able to taste each of the pizzas and assist Chef Benny in the judging process.
Benny Masekwameng, Tsogo Sun Celebrity Chef and Masterchef SA judge said, “As a judge you sometimes get lost in being too critical with food. I love the fact that this competition was judged by normal people who simply voted for what they preferred eating. It reminds me that sometimes you just have to sit back and enjoy the food for what it is.”
The winning pizza, which was named Featherbrooke News, will be featured on the Vigour & Verve menu from 14 February – 14 March 2015.
To place a booking at Vigour & Verve at Silverstar, call +27 11 662 7485.
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Featherbrooke News pizza recipe for two:
To create the pizza bases you will need:
Flour – 500g
Yeast – one packet/ sachet
Sugar – 8 grams
A pinch of salt
Olive oil – 20ml
1 ½ cups of water or add until dough is firm (you need about 260g dough for each pizza)
Topping ingredients needed for two pizzas:
Cream cheese – 240g, flavoured to taste with 5g basil, salt, pepper and a finely chopped tomato
Smoked salmon – 200g
Parmesan cheese – 100g
Mozzarella cheese – 100g
Danish feta – 120g
Peppadews – 100g
Chives – 20g
Red onions – 80g
Roasted sesame seeds – 10g
Capers – 60g
Ground black pepper to taste
Preheat oven to 200 degrees Celsius.
Mix the flour, sugar, salt and yeast together with a standard mixer. While the mixer is running, slowly add in the water and olive oil and mix until the dough forms a ball.
Tip: If the dough becomes sticky, add a tablespoon of flour in at a time until the mixture becomes solid. If the dough is too dry, add a tablespoon at a time until you reach the right consistency.
Once ready, place the dough in a refrigerator for an hour. For best results, it is advisable to leave the dough at room temperature for 12 hours following the refrigeration process.
When dough is warm and has risen, break it into two smaller pieces. Sprinkle some flour onto your working surface and then use a rolling pin to flatten the dough balls into two round and thin pizza bases.
Pre-cook the pizza base for 3 minutes.
Take it out of the oven and then add the cream cheese mixture, smoked salmon, red onions, parmesan, feta, peppadews, mozzarella and capers.
Once your ingredients are placed on your pizza base, place it back into the oven for 3 to 4 minutes.
When the pizza is cooked, take it out of the oven and add the avocado, sesame seeds, black pepper, chives and serve!