LIFESTYLE NEWS – The 25-year-old chef, who graduated from Capsicum Culinary Studio in 2014 and lives in Thornton, Cape Town. She runs her own company called Otarel eats, catering for events big and small, by  making bespoke cakes to fit any occasion.

We asked her to come up with an exclusive recipe for Valentine’s Day and here’s what she sent us.

“Food is a labour of love, so this Valentine’s Day let’s celebrate the seasoned textures of love with a dish that explores all your senses,” she says.

Pork Fillets with Orange and Star Anise Sweet Potato

Serves 2

Ingredients

• 250g pork fillet cut in half
• 2 tsp cumin seeds, toasted and crushed
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper
• 1 tsp crushed chilli
• ½ tsp ground ginger
• 1 tsp salt
• ¼ tsp crushed black pepper
• 20ml olive oil
• 20ml butter

Method 

1. Pre-heat oven to 180ºC. 
2. Mix all the spices with half the olive oil. 
3. Pat the fillets dry and spread over the spice blend. 
4. Marinade for at least 30 minutes. In a pan bring the rest of the oil to a medium heat ensuring the pan is hot before searing the pork fillets until both sides are brown. 
5. Sear one side a little longer to form a crust. 
6. Add a spoon of butter and baste before putting the fillets in the oven for 10 minutes. 
7. Remove, baste again and set aside to rest.

For the Sweet Potato 

Ingredients

• 250g sweet potato, chopped into pieces
• Juice and peel of one orange
• 2 star anise
• 1 tbs honey
• 30g salted butter
• 60ml cream
• 250ml water
• 20ml oil
• Salt and pepper to taste
• ? onion

Method

1. Chop the sweet potato and slice the onion. 
2. Sautee sweet potato and onion in the oil with salt and pepper.
3.  Add boiling hot water, orange peels and star anise. 
4. Once tender add the cream, butter and the juice of the orange and simmer for 3 minutes. 
5. Take out the star anise and orange peels. Blend and pass through a sieve.

For the Pickled Carrots, pearl onion and Tender Stem Broccoli

Ingredients

• 250g baby carrots
• 250g tender stem broccoli
• ½ cup white wine vinegar
• ½ cup water
• 60g sugar
• 1 cardamom pod

Method 

1. Blanch carrots and tender stem in salted water. 
2. Drain and set aside.
3.  Add vinegar, water, sugar and cardamom pod to a pot and bring to a boil before pouring over blanched vegetables.
4. Crispy vegetable chips from your local shop.

For the Red Wine Sauce 

Ingredients

•  250ml beef stock
• 120ml red wine
• 4 sprigs of thyme
• 2 cloves of garlic
• 1 teaspoon of sugar
• 25ml of cold diced butter
• 5ml mustard

Method  

1. Deglaze the pork pan by adding red wine and beef stock and heat until liquid is reduced by half.
2. Add thyme, chopped garlic, sugar and mustard and simmer for 3 minutes. 
3. Remove from the heat and gradually whisk in the butter. 
4. This will thicken the sauce. 
5. Add salt and pepper if you desire but there should be flavor from the pork seasoning in the pan.

To assemble:  

1. Using a tablespoon, spoon the puree just off centre of the plate and drag along to form a smear. 
2. Add a little sauce in the middle of the plate and place pork on top. 
3. Do not hide the vegetables or group them in one area of the plate but use a zig zag pattern (see picture) to create a nice pattern. Add the pickled onions and crispy vegetables last.

'We bring you the latest Garden Route, Hessequa, Karoo news'