The new Nadi Farmers Club restaurant and bar has launched its new menu going into the festive season.

Director Tracey Farrington said they were coming up with new techniques and varieties of food from international culinary.

A new twist to enhance the food for their guests, she said.

Ms Farrington introduced mixing of cuisines that contain American style of cooking with foreign elements.

Edited by Paula Tuvuki

Feedback:  waisean@fijisun.com.fj

Restaurant: The new Nadi Farmers Club restaurant and bar.

Chef: Head chef (Curry) Vasemaca Yawakula

Experience: Ms Yawakula has been working for the Farmers club since 2010 and held various roles.

She rose from a janitor to kitchen hand.

The 41-year old was promoted to a chef in 2014 where she continues to excel without any tertiary qualification.

Background: Originally from Nalebaleba, Bemana, in the province of Nadroga.  She dropped out of school at Year 8 because of a certain health problem she lived with until she was 16.

The mother of six children loves her job.

“I am happy at where I am today, I never dreamt that my career will be as such,” Ms Yawakula said.

She said dedication and perseverance was the key to her success.

Meal: Char Grilled Peri Peri Chicken and Pineapple Burger with Fries and Onion Ring Tower, Steak Sandwich and Fries.

Steak Sandwich and Fries:

INGREDIENTS

(Burger) Fresh red chillies, coarsely chopped garlic cloves, coarsely chopped ginger, lemon juice, sea salt flakes, olive oil, boneless skinless chicken thigh fillets, trimmed whole egg mayonnaise, apple cider vinegar, caster sugar, cucumber peeled into ribbons, hamburger buns, split red onion thinly sliced into rings, fresh coriander leaves.

PREPARATION:

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it’s almost smoking, then sear the steak on each side for 1 minute.

Reduce the heat to low and cook the steak for about 6 minutes, turning once, Remove from pan & place onto a plate, cover tightly with aluminium foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same sauté pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and sauté for 10 minutes, until the onions are brown and caramelized, stirring occasionally. Fry the egg.

Burger (main course)

INGREDIENTS

(Burger) Fresh red chillies, coarsely chopped garlic cloves, coarsely chopped ginger, lemon juice, sea salt flakes, olive oil, boneless skinless chicken thigh fillets, trimmed whole egg mayonnaise, apple cider vinegar, caster sugar, cucumber  peeled into ribbons, hamburger buns, split red onion, thinly sliced into rings, fresh coriander leaves.

PREPARATION:

Step 1

–              Blend the chilli, garlic, ginger, lemon juice and salt in a blender until smooth.

–              With the blender on high, gradually add the oil until combined. Transfer to a large bowl.

–              Add the chicken. Stir to coat. Cover. Place in the fridge for at least 30 minutes to marinate.

–              Combine the chilli mixture with the mayo. Season with salt. Cover and place in the fridge. Reserve the remaining chilli mixture.

Step 2

–              Place the vinegar, sugar and salt in a bowl and whisk until the sugar dissolves.

–              Add the cucumber and place, uncovered, in the fridge for at least 20 minutes.

Step 3

–              Pre-heat a barbecue on medium-high. Remove the chicken from the marinade and pat dry. Season with salt.

–              Cook for 4 minutes or until lightly charred on 1 side.

–              Turn and cook, basting the chicken with the reserved chilli mixture, for 4 minutes or until lightly charred and the chicken is cooked through.

Step 4

–              Meanwhile, lightly oil the cut sides of the buns and toast on the barbecue, cut-side down, for 2 minutes or until lightly toasted.

Step 5

–              Spread the peri peri mayo over the bun bases. Top each with 2 pieces of chicken, then the cucumber, onion and coriander. Top with the bun tops.