About Chef Wade Kearns
I trained at the North link Hotel School Panorama Campus for three years, of which two years were a
diploma in professional cookery and one year an advanced patisserie diploma. During this course of
studies I had an 18-month in-service training with six months spent at Asara Wine Estate, The Mount
Nelson Hotel, and Encore Restaurant and Conference Centre respectively.
I started my career back at Asara Wine Estate where I worked for a further year to gain five-star
experience as Commis Chef. Further positions included Lourensford Wine Estate, The Mount Nelson
Hotel, and INN on the Square Hotel Greenmarket Square. I finally moved to The Commodore hotel
where I worked for three years as a sous chef until receiving the promotion of Head Chef at their
sister Portswood Hotel, a position I’ve now held for four years.
Ingredients
For the Filling
15 ml olive oil 4 cloves
50 ml butter 1⁄2 cup sultanas
2 onions chopped 1 tsp all spice
500 g beef mince 1⁄4 cup flaked almonds
1 tsp crushed garlic 2 whole star aniseed
3 tablespoon masala 2 tablespoon chutney
1 tsp turmeric Salt and black pepper to taste
2 tsp ground cumin 3 bay leaves
2 tsp ground coriander 4 medium cinnamon sticks
For the Egg Custard
2 eggs beaten
1 cup cream
Method
• Sauté onions until it is lightly brown.
• Add all the spices and mix with onions.
• Add beef mince and cook for 10 minutes, then add your almonds and sultanas.
• When it is ready, place your cooked mince in an oven baking dish.
• Layer the dish first with your cooked mince then cover with the egg custard.
• Bake in oven for 20 to 25 minutes at 180°C till egg mixture is set and golden brown.
• The three sauces cucumber and yogurt; small English cucumber, 175 ml plain yogurt, 5ml
ground cumin, 3 ml crushed garlic, salt to taste.
• Tomato and onion; one small onion finely chopped, 3 medium size tomatoes concasse small, bit of dahlia, two small chillies, little vinegar.
• Mix all together and add salt and pepper to taste.
• Date chutney: 500g dates, 1 cup vinegar, 2 cups sugar, 3 cups water. Bring all to boil until
texture and taste is achieved, plus minus one hour