For the next four weeks the Institut Français of South Africa (IFAS) have teamed up with top guest chefs from South Africa, France and Francophone countries to share some culinary expertise and delicious recipes with a French flavour.
This week in the #MyConfinement cooking series Joey Atchama from Reunion Island shares a simple and delicious recipe for cheese bread and tuna salad. You can watch Joey demonstrating the recipe here on the IFAS facebook page.
Joey Atchama is a Chef Consultant from the beautiful Reunion Island in the Indian Ocean. Aged just 26 he has already won the Best Chef Reunion Island award and worked with some of the biggest names in the French culinary world including Nicolas Adams in St Brieux, Marc de Passorio in Aix en Provence and Hugo Soulery at Dubai's glamorous Royal Mirage. Joey's cooking focuses on bringing together classic French skills with techniques and tastes that are traditional to Reunion Island.
Recognising that while lockdown has turned us all into home cooking masterchefs, a lot of us don't have access to complicated ingredients, this recipe is deliciously simple to make with easy-to-find and affordable ingredients.
Cheese breadIngredients for the bread dough:
400 g all-purpose flour
250 g Cream cheese
1 tablespoon oil
Ingredients for the stuffing:
1 tablespoon cream cheese
Cheese (of your choice)
In a bowl, mix with a whisk the cream cheese, egg, oil and salt. Add the flour to the mixture and knead the dough until smooth. Let the dough rest for 30 minutes, covered with a wet towel.
Meanwhile slice the chives thinly and cut the cheese into small pieces. Put the chives and cheese in a bowl, add some black ground pepper, cream cheese, and mix.
After 30 minutes roll your bread dough and then cut into small thin discs. Put one teaspoon of the cheese mixture onto each disc and cover with another disc to make a little parcel.
This bread is not cooked in an oven. Melt a knob of butter in a frying pan and slowly cook the dough parcels on each side until they are golden brown.
1 can tuna
Cut the tomato into cubes, flake the tuna and chop the coriander leaves. Mix the ingredients in a bowl, squeeze some lemon juice in and add about one tablespoon of cream cheese. Keep cool until serving.