African Hospitality & Training

Hospitality is all about Food and Fun...

Chicken Milanese

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Ingredients
For the chicken
• 1 1/4 pounds boneless skinless chicken breasts
• 1/2 cup all purpose flour
• 2 tablespoons milk
• 3 eggs
• salt and pepper to taste
• 1 cup Italian style breadcrumbs
• 1/4 cup panko breadcrumbs
• 1/4 cup olive oil
• 1 tablespoon fresh parsley chopped

For the salad
• 2 cups arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup cherry tomatoes halved
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 tablespoons shaved parmesan cheese
• salt and pepper to taste

Instructions
For the chicken
1. Cut each chicken breast in half lengthwise. Place each piece of chicken in between two sheets of plastic wrap. Use the flat end of a meat mallet or a heavy pan to pound the chicken thin.
2. Repeat the process with the remaining pieces of chicken.
3. Place the flour in a bowl and season it generously with salt and pepper to taste.
4. Place the milk and eggs in a bowl and whisk to combine.
5. Place the Italian breadcrumbs and panko breadcrumbs in a bowl and stir to combine.
6. Dip each piece of chicken in the flour, then the egg mixture, then the breadcrumbs.
7. Heat the oil in a large pan over medium high heat. Add the chicken cutlets in a single layer.
8. Cook for 4 minutes per side, or until golden brown, crispy and cooked through. Sprinkle with parsley.

For the salad
1. Place all the salad ingredients in a bowl and toss well to combine.
2. Arrange the salad either on top of, or next to, the chicken cutlets. Serve immediately.

😋💕🎶😋 Now this is us...

Yakitori Recipe

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Ingredients

For the skewers
• 1 1/4 pounds chicken thighs cut into bite sized pieces
• salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds
• 1 tablespoon green onions sliced

For the sauce
• 1/4 cup soy sauce
• 1/2 cup water
• 1/4 cup brown sugar
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon + 1 teaspoon cornstarch

Instructions

For the sauce
1. Place the soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil and rice vinegar in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
2. Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.

For the chicken
1. Thread the chicken pieces onto skewers that have been soaked in cold water. Season the chicken with salt and pepper to taste, then brush the vegetable oil over the skewers.
2. Preheat an outdoor grill or grill pan to medium heat.
3. Cook the chicken for 4 minutes per side. Brush the sauce over the chicken and cook for an additional 2 minutes per side.
4. Brush more sauce over the chicken, then cook for another minute per side.
5. Brush a final layer of sauce over the chicken. Sprinkle with sesame seeds and green onions, then serve.

😋💕
Follow the instructions

Lemon Roasted Spatchcock Chicken

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Ingredients
• 1 4-pound whole chicken
• 2 tablespoons olive oil, plus more for potatoes
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 lemon, juiced and zested
• 2 teaspoons chopped rosemary
• Kosher salt and freshly ground black pepper
• 2 heads garlic, sliced in half
• 2 lemons, halved
• 2 cups baby potatoes
Instructions
1. Preheat the oven to 400°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breastbone to flatten the chicken. Rub the chicken all over with the olive oil, oregano, thyme, lemon zest, juice and rosemary. Generously season with salt and pepper.
2. Transfer the chicken to a large cast iron skillet, skin side up with the garlic and lemon halves tucked in under the chicken. Scatter the potatoes around the chicken and drizzle them with olive oil, salt and pepper..
3. Roast for 45-50 minutes, until the skin is golden browned and an instant-read thermometer inserted in an inner thigh registers 165°. Transfer the chicken to a cutting board and let rest for 10 minutes before serving

Friday special...😋😋👌

Pasta al Forno

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Ingredients
For the sauce
• 2 teaspoons olive oil
• 2 pounds mild Italian sausage casings removed
• 1/2 cup onion finely chopped
• 2 teaspoons garlic minced
• 24 ounce jar marinara sauce
• 8 ounce can tomato sauce

For assembly
• 16 ounces rigatoni or other short pasta cooked according to package directions in salted water
• 2 cups mozzarella cheese shredded
• 2 tablespoons fresh parsley chopped
• cooking spray

Instructions
1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

For the sauce
1. Heat the oil in a large pan over medium high heat. Add the sausage to the pan.
2. Cook the sausage for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until sausage is browned and cooked through and onion is softened.
3. Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.
4. Let the sauce simmer for 5 minutes or until just thickened

For assembly
1. Toss the cooked pasta with the sauce.
2. Pour the pasta mixture into the prepared pan and top with mozzarella cheese.
3. Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.
4. Sprinkle with parsley. Let stand for 5 minutes, then serve.

🥰😋😋 another one 👇👇

Beef Brisket Recipe

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Ingredients
• 4 pounds beef brisket
• 1/3 cup brisket rub homemade or store bought
• 1/2 cup beef broth
• 2 cups barbecue sauce homemade or store bought, divided use
• cooking spray

Instructions
1. Preheat the oven to 300 degrees F. Coat the meat with the brisket rub.
2. Coat a baking dish large enough to hold the meat with cooking spray. Pour the beef broth into the bottom of the pan.
3. Place the meat into the dish. Pour 1 cup of the barbecue sauce over the top.
4. Cover the dish tightly with foil. Bake for 3 1/2 hours or until meat is tender.
5. Remove the meat from the dish and place on a sheet pan coated with cooking spray. Brush 1/4 cup of BBQ sauce over the top of the brisket.
6. Broil for 3-5 minutes or until caramelized. Watch carefully to make sure it does not burn.
7. Let the meat rest for 10 minutes. Thinly slice against the grain, then serve with the remaining BBQ sauce.

😍😋

Beef Chow Mein

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Ingredients
For the beef
• 1/2 pound flank steak thinly sliced
• 1/4 teaspoon sugar
• 1/4 teaspoon sesame oil
• 1 tablespoon low sodium soy sauce
• 1 teaspoon cornstarch

For the chow mein
• 1 tablespoon vegetable oil
• 6 ounces dry chow mein noodles
• 1/2 cup yellow onion thinly sliced
• 1/2 cup carrots shredded or julienned
• 1/4 cup celery thinly sliced
• 1 teaspoon minced garlic
• 1 cup shredded cabbage
• 2 tablespoons low sodium soy sauce
• 1 1/2 teaspoons sugar
• 1/4 cup low sodium beef broth
• 1 teaspoon cornstarch
• 1 tablespoon sesame oil
• 1/4 cup sliced green onion tops (only the dark green part)
• salt and pepper to taste

Instructions
For the beef
1. Place the flank steak, sugar, sesame oil, soy sauce and cornstarch in a bowl. Stir to combine. Cover and refrigerate for at least 10 minutes.

For the chow mein
1. Bring a pot of salted water to a boil; add the chow mein noodles and cook according to package instructions.
2. Preheat the oil in a large pan over medium high heat.
3. Add the steak in a single layer. Cook for 3-4 minutes per side or until browned.
4. Remove the steak from the pan and cover to keep warm. Add the onions, carrots and celery to the pan and cook for 3-4 minutes or until just softened. Season with salt and pepper to taste.
5. Add the garlic and cook for 30 seconds.
6. Add the beef, noodles and cabbage to the pan. Toss to combine.
7. In a small bowl, whisk together the soy sauce, sugar, beef broth, cornstarch and sesame oil. Add the sauce to the pan. Bring to a simmer and cook for 1 minute.
8. Stir until sauce evenly coats the noodles. Add the green onion tops and cook for 1-2 more minutes, until green onions and cabbage are wilted. Serve immediately.

Another One! 😋😋

Chicken Francese

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Ingredients
For the chicken
• 4 boneless skinless chicken breasts thin cut
• 1/3 cup all purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• 1/4 cup olive oil

For the sauce
• 4 tablespoons butter divided use
• 1 lemon thinly sliced
• 1 tablespoon all purpose flour
• 1/2 cup white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions
For the chicken
1. Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
2. Place the flour, salt and pepper in a bowl. Mix until combined.
3. Place the eggs and milk in a small bowl and whisk until smooth.
4. Heat the olive oil in a large pan over medium high heat.
5. Dredge each chicken cutlet in the flour mixture, then dip in the egg.
6. Place the chicken breasts in a single layer in the pan.
7. Cook for 4 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce
1. Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
2. Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
3. Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately.

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THE HISTORY OF SOUTH AFRICAN CUISINE

Dutch origins

It was the need for food that triggered the colonization of South Africa. The Dutch East India Company needed a refreshment station for ships travelling from Europe to the East. The Dutch landed in 1652 in the Cape, with orders to establish a farm to provide fresh vegetables and meat for the ships rounding the Cape.
Holland ruled for 150 years and the Dutch cuisine had a big influence on South-African cookery. Rice, gentle spices (like cinnamon and nutmeg) and deep-frying techniques (such as for vetkoek) were important in Cape-Dutch recipes. Meat "frikadelle" is Dutch in origin.

Malay, German and French influence

Over time South African cooking becgame a curious blend of Eastern a Western food. Slaves were brought from Java and Indonesia in 1667. Cape Malay slaves, who were excellent cooks, brought a unique flavour and style. The exciting mixtures of pungent spices, condiments and multi-flavoured Masalas (mild curry) added exotic flavour. It pointed Eastward rather than to Holland and it had a big influence on traditional South African cuisine.

German adventurers also settled in the new country to farm. Boerewors (Afrikaans for farmer's sausage) is a legacy from early German settlers and is traditionally made from beef, pork, coriander seeds, cloves, nutmeg and allspice.

The French Huguenots arrived between 1688 and 1690. Their most important contribution was to grow vines, starting winemaking in the Cape. They also bought jams and preserves, and used wine in cooking and baking.

Nomad food for the Voortrekkers

The Dutch, German and French immigrants became a new nation: the Afrikaner. Some become farmers that stayed on their farms and made a living out of fruit of cereal farming. Some farmers obtained more cattle and they needed more land as they trekked after suitable grazing with their animals and they were "trekboere" (farmers that move to fresh grazing fields). The Voortrekkers were Afrikaner pioneers that moved from the British Cape Colony to the interior (Orange Free State, Transvaal, Natal) between 1835 - the 1840's. The ox-wagon and horse were their only means of transport and thus few provisions were taken along on long journeys.

In order to survive, the nomad farmers had to hunt, shoot and roast meat on open fires in the open air. This is the origin of the braaivleis (translated it means grilled meat). Some ate their braaivleis with griddlecakes or bread and the Voortrekkers, that came into contact with black tribes, were introduced to the staple food of Africa - mealie meal porridge "pap". Interesting, South Africans originating from the Cape would usually prefer a grilled onion, cheese and tomato sandwich with their braai but in the Transvaal, Natal and Orange Freestate, porridge "pap" is common at a braai.

As the Trekkers could not transport many pots on the journey, a one-pot meal called potjiekos, was born of a necessity to simplify cooking during the great trek. A three-legged cast iron pot is filled with meat, starch and vegetables, seasoned with spices and covered with the lid. Hot coals are then scraped underneath the pot to create an all-round moist heat capable of tenderising the toughest of meat. Only occasionally is the lid lifted to baste the food: the pot needs to be sealed so that the natural juices can create a rich gravy.

Also these pioneers and explorers took dried rusks "beskuit" (similar to dried bread) and biltong on their voyages to sustain them. Once the Voortrekkers settled on farms in the Transvaal, Natal and Orange Free State, they started to cultivate their lands again and they returned to the eating habits that was customary at the Cape.

British and Indian influence

In the late 1700's Britain assumed rulership and a more colonial lifestyle were introduced. In the 1820 British settlers arrived in the Eastern Frontier, bringing English style food with them.
In the mid 1800's sugar cane plantations in Natal were established. Indians were brought to South Africa as servants on contracts to provide labourers for the plantations. Many stayed after the contracts were up and Indian dishes like curries became part of the South African food scene.

The South African melting pot

With the discovery of gold and diamonds in South Africa at the end of the 19th century, people from all over the world migrated to South Africa. That enriched the cuisine further. For instance, the Portugese added peri-peri to the melting pot.

Black communities favoured dishes like pap (porridge made of maize-meal), served with sheba (tomato and onion sauce), samp and beans as mealies (corn) are the staple food of Africa.
As you can see, South Africa has a rich heritage of culinary customs and recipes, of diverse origins.

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Corporate trainings in hospitality

Aiming at improving the skills of the staff in the field of hotel and restaurant management, Proper Development Ltd. carries out consultations and workshops of the administrative and operative personnel of hotels and restaurants. According to the specifics of each organization, our team will develop a special program, which will be applied on the spot and will help for its better functioning and managing.
Among the services which are offered by the company are:
Development of a business plan that includes:

-Formulation of the mission, the specific objectives and the targets of the organization.
-Development of a product concept.
-Market analysis.
-Competition analysis.
-Development of a marketing plan.
-Planning of the operative activities.
-Organization management.
-Financial forecasting.
-Planning of the project.

Opening of hotel / restaurant outlets that includes*:

-Categorization of the hotel / the restaurant.
-Obtaining licenses for starting of the activity.
-Creating an organizational structure of the site.
-Education and training of all hotel / restaurant units.
-Setting working standards in the different hotel and restaurant units.
-Structure of the activities.
-Configuration of the hotel and restaurant software and training of the personnel to work with it.
-Preparation of menus and calculations.
-Establishment of a communication system between the departments.
-Establishing a system of management and control of the employees.
-Establishing a quality control system for the offered services.

*The above mentioned services can be provided to already working hotels and restaurants.

Consultations: regarding the categorization and the pre- categorization of hotels and restaurants.

Corporate training that includes practical training for all positions in a hotel:
– Front Office Department: Front Office Manager, Night Manager, Receptionists, Bellboys, PBX Employees, Concierge.
-Housekeeping Department: Housekeeping Manager, Lounge and Floor Chambermaids, Employees in Laundry Department.
-Food and Beverage Department: Food and Beverage Manager, Outlet Managers, Waiters, Bartenders, Chefs, Stewards.
-Marketing and Sales Department: Marketing Manager, Employees in Reservations Department, Marketing Personnel.
-Human Resources Department: Human Resources Manager and Employees in the department.
-Finances and Control Department: Accountants, Cashiers, Cost Controller.

Continuous monitoring of the activity that includes:
-Periodical vocational training.
-Operational control on the processes and activities of the personnel in each department.
-Operational help for hotel management.
-Development, implementation and calculation of new, seasonal or theme menus in the hotel / restaurant, according to the needs of the assignor.

All trainings and consultation are complied with the standards in the hotel and restaurant outlets and are adapted according to the needs of the assignor.