The preparation, the exact alignment and portioning on the plate – that was what presented Jennifer Ofori with the greatest challenges. For the Puls-4 format “HaubenSwap” the 33-year-old ventured into the kitchen of the “by preslmayer” of Bernhard Preslmayer, who was awarded two toques, in Linz, while he was cooking in her African snack bar “Jayo” in Götschka in the Mühlviertel. luck tried. “When the film team took me to the main square, I first thought it was the ‘Leberkas-Pepi’,” says Ofori.
“Fun Home Game”
In the Linz gourmet restaurant, “the cooking went well, but this chic serving, everything has to be measured with a ruler, very precisely. And then there is almost nothing on the plate and you’re done after two spoons – well, I’m full Not me!” says Ofori and laughs.
Her own guests, who come to her former sausage stand in Götschka, can look forward to larger portions. The cook, who comes from Ghana, has been in Austria for around 20 years and has never eaten at “by preslmayer” before. Even his boss Bernhard Preslmayer had never tried anything from the “Jayo” – although he only “grew up 400 meters away from it”, or as he puts it: “A fun home game.”
But the cuisine from Ofori’s homeland was exactly what he had feared as a challenge – “Indian, Turkish, African, so much depends on the spices, you have to deal with them very carefully. Because in Austria we are used to something different, most of it is based on French cuisine,” he says.
As different as the two chefs and their approaches are, they both had a lot of fun during the shooting. “I let my Bernie charm kick in, so it was fun to shoot the whole time,” says Preslmayer. The camera team accompanied the two for three days in September. Bernhard Preslmayer can already examine the finished product on TV on Tuesday at 9:20 p.m. with a new family member – his son Vincent Luis was born in October.
Enjoy African style: okra shrimp sauce
Ingredients for 4 persons: 4 tbsp palm nut oil or 4 tbsp coconut oil, 200g onion, 1 tsp garlic paste, 1 tsp ginger paste, 500g fresh tomatoes, 100g carrots, 1 bell pepper, 450g okra, 2 tsp salt, 2 tsp curry powder, 500g shrimp
Preparation: Cut the prawns in half, marinate with salt, ginger and garlic paste. Cover with cling film and leave in the fridge for 5 minutes. Then fry in oil for 3 minutes, stirring constantly, set aside.
Put oil in separate pan. Finely chop the onions, add and sauté for a minute. Add the garlic and ginger paste, sauté until golden brown, add the fresh tomatoes and a dash of water, cover and put on a low heat.
Simmer for 15 minutes, stir, add spices. Cover, simmer for another 5 minutes, then add the crescent-shaped carrots.
Simmer for 3 minutes, add diced peppers. Simmer for 2 minutes. Add okra, stir, simmer for 10 minutes, taste, season with salt and curry powder to taste. When the sauce is ready, add the prepared shrimp.
Source: Nachrichten
