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Well-known Eastern Cape food writer and chef Gordon Wright, from the Karoo town of Graaff-Reinet, has been hosting a series of live cooking events on Facebook during the lockdown.
His focus is not on country or cheffy cooking this time around, but largely on recreating “takeout” treats from one’s own kitchen using a limited arsenal of ingredients, considering the lockdown.
In one of his most recent social media watch parties the laid-back chef, author of the popular Veld to Fork cookery book, shared how to make delicious, crispy-skinned chicken not too far away from that made by a famous, southern-style takeaway chain currently closed because of Covid-19 lockdown regulations.
Wright, who has become an authority on Karoo cooking, has been live-streaming his sessions twice weekly from Samara Private Game Reserve near Graaff-Reinet, where he lives with his wife, Rose, who films him for his social media sessions.
With many people running increasingly low on pantry stock, his lockdown aim is to share recipe ideas that are simple and easy, and might even satisfy a few takeaway cravings.
The “takeout” chicken recipe came about after Wright found a man in the UK, Dan Fell, who claimed online to have mastered the famous chain recipe – and the secret spices behind it – after many months of experimenting.
Social media users widely shared Fell’s recipe and so Wright got hold of him and invited him to last weekend’s live cooking “watch party”.
Also read: #KFCProposal’s ‘secret recipe’ warms hearts of South Africans
People who subscribe “Chef Gordon’s Veld to Fork Cooking Schools” on Facebook can ask Wright questions and leave comments. Rose then communicates these to him while he is cooking.
The Facebook page also includes videos and recipes, and Wright says he is keen to invite guest cooks and chefs to join in future.
