(upbeat music) (people laugh) (whooshing) – Hello everyone, and
welcome to the channel. – Today, we have a very special guest, Chef Patrick Williams,
who is the co-founder of Kudu Collective, it's a
group of restaurants and bars. We actually went to Kudu
Grill a few weeks ago, and the food was exceptional. – [Ben] So thank you for
coming, and doing the exchange, and coming to us. – [Patrick] How are we, guys? – Now, Patrick is South African, and he has compiled a group
of South African ingredients and dishes that he thinks
we haven't tried before, and that might blow our minds.
– Yeah, a small little
challenge ahead, I'm sure. – No pressure.
(everyone laughs) – I am excited for this! – I'm very excited. (upbeat music) – Right, let's lift the cloche. – I'm just necking this straight off then. – [Patrick] Yeah, yeah.
– Straight down. – You put on your margarita glasses. – I mean, it's powdery,
it's got the texture of finer desiccated
coconut, but I have no idea. It's kind of flavourless. – Put him out of his
misery, Patrick, what is it, and why have you put it under our cloche? – So it's mielie meal,
which is a white corn meal, turned into pap, which
is a South African staple in every single household.
– [Mike] So what's it made of? – [Patrick] It's pretty much
really sweetcorn, super dried, and then ground up really,
like a white polenta. – [Mike] I see. – Traditionally, you'd
be only serving this when you have a braai,
or having guests around where it's a large group
where it's quite a filler. – What we talking about
when we talk about braai? – So it's very different
to how the British would call their barbecue. So there's no little pork
sausages, or hamburger patties. That's not what we do out there. Normally it's big wheels of
beef sausage, called boerewors. Everyone has their own
style of mix for that, big cuts of beef, nice big
pieces of fish on there, using South African woods to really get that nice
smoke flavour through there.
It's culturally what we're known for. I think if you are a South African, and you don't really
know how to braai well, you kind of get pushed
to the side a little bit, or you get put into braai
school very quickly. – Pushed to the side, do you mean you get pushed to another country? – Well, you're just not
allowed to hold the tongs, that's all.
(all laugh) – You just have to do the washing up. Would you like something
a bit nicer to eat? – Yes, please. – I.e., the end result?
– Yes, please. Wow, this is gonna be a good day, Jay, we're gonna do very well out of this. So is this the braai curly sausage? – [Patrick] Yeah, that's
that's the boerewors, yeah. – [Mike] The boerewors. – [Patrick] Yeah, definitely. – [Mike] Wow. – Majority of the time it's
always coriander, black pepper. I mean, that's our go-to spice, sometimes a bit of chilli in there.
You've got the pap over there, which is with every single braai you have. Then that's a sort of tomato relish, is called a chakalaka. So a little bit of spice in
there, a little bit heat, tomatoes, onions, a bit of garlic, whatever fresh herbs you got lying about, you just chuck it in there. And that's how you devour it. – I mean, this is my plate, so cheers. Whoa! That is so cheesy. That curry, such an amazing flavour. – So with the braai, is that slow cooked? – What you try and do is, depending on what sort
of meat you're using, depending if it's fish, or
sort of like beef or chicken, you try and arrange
your coals on your braai to have that right temperature zone.
So it's not like American slow cooking where it's in there for
eight hours, nine hours. It's very much cooking it for maximum, the sausage, probably
take about 15-minutes on a really nice, just get that real good
smoke flavour on it, a good char on the outside. And you want it slightly
pink, because it's beef. I think that's the biggest
misconception here is that if the sausage is slightly pink, it's raw, which we're trying to sort of
break that wall down a bit.
– What I love about it is the texture. It's almost mincey, but chewy, because of the beef. – It's really course, isn't it? – It's awesome. It's such a pleasant eating experience. And then you get all the
flavour coming through. That is unbelievable. The chakalaka is also just fantastic. It tastes of deep red,
if that makes any sense. – Yeah, South Africa's a
melting pot of cultures.
There's been so many people
that have come through and left their mark on the country. The Dutch, we've had the
Indian cultures coming there. So that's why, where I grew
up, is very much spice central. You can't get away from the fact that there's a spice market
almost every 100-meters. So you grow up amongst that. And then when you move
down to the Cape Town side, it's a lot more wine origin, so the Dutch really sort
of push that one out there.
And obviously they bring along
their staples that they love, and sort of grew whatever they could, and turned it into what they wanted. – I should probably stress, Patrick was desperate to
get braai into the studio, and our fire alarms wouldn't allow for it. So it is definitely one of those things if you wanna try properly, you have to go and try it in
the restaurant, which we did. It's awesome. – Fantastic, yeah, this is
gonna be a good day, honestly. – Jay, this one doesn't
fit under a cloche. – [Jamie] Good news. – [Ben] Back to the other games. – Good look. – May I? – Unveil. – [Jamie] Whoa! – [Mike] That is a
spectacular looking course. – [Jamie] That looks incredible. – [Mike] What is it? – There's fish, and what looks like, it looks marmaladey. – Have a taste, see if
you can guess what it is. – I'll go for this to start with. Oh! – [Mike] Use your words.
– The words are coming, but
the spice is taking over. – [Mike] Oh, it's spicy. – That is like a chilli jam. – Like a chutney? – It's sweet, it's got heat,
but there is something else, and I can't… – Patrick, put him out his misery. – So it's an apricot chutney,
with a bit of chilli in there, a little bit of spices, yeah,
and garlic, really good. – Garlic, it's the fruit and the garlic, which is a really odd, but delicious mix. – In particular on mackerel, only because we couldn't find… – Snoek. – Snoek? – Just some excellent words
in the South African cuisine.
– [Patrick] It's another whole language. – It's a great accent. And then you say words like Snoek as well. (all laugh) – What is Snoek? – So Snoek is pretty
much a gigantic mackerel, it's a game fish, feeds
on loads of oily fish, so sardines, mackerel
itself, mantis shrimp. So it's got like a really good
diet of sweet oily creatures. And then that obviously just gives it an amazing way to be cooked on the braai, 'cause it's oily, so it lends itself to be cooking over fire. And then that char works really well with the apricot sweetness. So, yeah, and South Africans
smear apricot chutney or apricot jam on absolutely everything, desserts, savoury, whatever. When you have a shower,
if you run outta soap, so just a bit of apricot jam.
(all laugh) South African cooking is about simplicity, and that's what makes it so great. It's very family friendly. Your kids could help you make it. And it's such a unique
thing for us to have that, as a country as complex as
it has been in the past, nowadays, it's just such a
way of getting us all together and being one part of
technically a big family. Mrs. Balls Chutney makes it. And I think it's one of those things that they made it so well that it just became one of those iconic condiments
to have in your cupboard.
– That is really unusual to
me, in a really delicious way. And I'm wondering what chutneys
and marmalades and things we've got that we could do with fish. Such a good mix. – [Mike] If you are enjoying this, there are some small things you can do to make a big difference to us. Like the video, subscribe, if you aren't, click the notification
bell, and select all. Thanks. – Oh, this is what I'm here for, trying stuff that I don't
really know what I'm eating, in a good way.
– [Patrick] Sure, sure. – First off, it's cold. Is this right? I'm eating it with a doll's house spoon. Here we go. Wow again, it's got a
really lovely delicate spice that just hovers on
the top of your tongue. And it's not too overpowering, but yet it's that deep charred sweet… It's really barbecue saucey, and it's delicious. – What's he got a bowl of there? – Monkey gland sauce. (Patrick laughs) – [Ben] Monkey gland sauce. – It's like a South African
style barbecue sauce.
Similar to how North
Africa is Ras el hanout. It's like a house mix,
or whatever they have, or their specifics. This is the same pretty much. It's got an interesting name, no one really knows the origins of it. But the one that I like to
tell everybody is the fact that there was a Russian scientist who went to the Savoy all the time. The server that used to
serve this Russian scientist moved to South Africa, and told the story. And the story was that he was famous for sewing monkey genitalia to men to see if it would stop
the ageing process. Therefore that was his
favourite concoction of sauce with a steak, and they
called it monkey gland. – So there's no monkeys
or glands in the sauce? – No monkeys are harmed
in making that, no. – Now, obviously we
couldn't invite Patrick down without asking him to
cook at least something. – [Patrick] Yeah. – So of all the dishes we
thought we'd love to try the monkey gland sauce. – Yeah, go on.
– Your star. – Go on. Cool, so this is something
that's like a staple for me. This is what I'd make if
I'm having a braai at home, it's always in my fridge.
So you got the onions, you
obviously chop everything up. (knife chops) Doesn't really matter how course it is, 'cause you can always
just with a stick blender just sort of make that happen. Don't be afraid to use the
eyes of the onion as well, 'cause that's just gonna break
down while you're cooking it. So no waste here. – I forget how embarrassing
it is getting real chefs in who just chop up onions
quicker than you've ever seen. – Get that going, a
little bit oil in there. Garlic,
(pan sizzles) the more you have it chunky, the more you gotta cook it, obviously. So if you're in a rush,
just slice it a bit thinner.
Get a nice good amount of colour on that. It's something that we're thinking about maybe trying to take it a bit further. Maybe getting some bottles,
maybe try and sell it. I don't know. It's one of those cool
little unique things. So once you've got them
slightly coloured off, you wanna just chop up your chilli. Depending on how you like it, if you like it blistering hot, add the chilies, get some
real bad boys in there. Your spices, like I said, can be anything you have in your cupboard. But again, a little
bit of chilli in there, and we've got a little
bit of fennel seeds.
And you wanna be generous with this, 'cause this is really gonna give you that, like you were saying, there's those notes of something
going on in the background, but they're not in your face
hitting you like chilli would. So you've got that all
pretty much caramelised. So we're gonna add a
little bit of tomato paste, cook that out really well. You wanna get those oils
releasing from the tomato paste, just so you can cook that up. So then what do you wanna do, is you wanna just deglaze with the brandy, good glug of that. So you've got ketchup, you've
got Worcestershire sauce, you've got soy sauce, you've got honey.
And then what I do tend to do at the end is I just add a little
bit of smoked paprika, and the apricot jam. And that's just what you wanna
get to the right consistency. So once you've got this
pan nicely deglazed, get all those flavours off the bottom, you want that nice char
flavour from the onions, and all the spices you've
got going on in there in the tomato paste. So we just get that going. If you want, you can add
a little bit of water just to sort of make
it as thin as you want. So again, if you're
basting something like fish where you need it slightly looser. Could do it with any fruit really. If you add plums, you've got strawberries, like I was saying earlier, mango, even if you could get a mango jam, or something like that, that's fantastic.
– Patrick, you mentioned
that in the restaurant you serve this with pork. So that sounds like a
perfect excuse, right? – Oh, I love it when he
foreshadows me in a good way. (Patrick laughs) – [Ben] And maybe let's
open a bottle of Pinotage as well. – [Mike] What have we got here? – [Patrick] So you got a
Tomahawk, and a pork chop. – [Jamie] It's got my
monkey glands excited. (all laugh) – Cool, so you just want
to just nicely carve that, get that gone. And then really nice thick slices, and then be very, very generous with this. Join us.
(Jamie claps) – Getting straight in. – Wow, here we go. – That's what it's all about. – Cheers.
– Cheers. – Sante. – It's one of those sauces
that's sweet and sour, smokey, spicy in places, salty. It literally ticks every box. – It's just got everything that
you need to accompany meat.
I love it. – And, imagine that spread
on a cheese toastie, rather than a Branston pickle,
or a Worcestershire Sauce, it's got a little bit of
everything going on it in. In a cheese toastie, that
will be exceptional as well. I mean, we're three for three, and we've still got one more to do. – Let's see if you get this one, right? – How can we top that? – That's you. – I think I can see what this is, and this is gonna be awesome.
– [Ben] Ready when you are, Jay – I love Baileys. (all laugh) Smells cream liqueury. Well, cheers. – [All] Cheers. – [Ben] What are you getting? – I can't identify a specific flavour, but looking at it, smelling it, I'm thinking Baileys,
like Irish cream liqueur. Tasting it, I'm getting
something slightly different. I just can't identify what it is. – But it's fruity. – It's fruit based? – [Patrick] Yeah. – Is it apricots? – No.
(all laugh) – Everything else has been apricots. – It's not a fair shout. Let's put the steaks out there. If he gets the fruit, what does he get? – Lifetime of free meals at Kudu. (all laugh) – Well, I wasn't expecting that. Fine, come on. Pressure's on, mate. (Jamie hums) – Gonna have to rush you. – Grapes? (Patrick laughs) – Nah. Nah, sorry, mate, no free meal forever. So it's a marula fruit – A who la? – Marula – A marula? – It's a marula fruit, yeah. So this fruit, how they
came across this was it's a fruit that you get in the Savanna, so where the lions, and the elephants, and all those kind of guys roam.
What happens is that the fruit ferments on the tree and falls, but as it's fermenting, it's creating so much alcohol content. So the baboons, the
elephants, the giraffes, and the bucks, they all like to eat it, get absolutely hammered. (all laugh) And that's how they stumbled across it. They were always seeing the
elephants stumbling around. – Having a great time. – Having a great time. – That's amazing. (bottle scrapes) It's got an elephant on the label, he does look a bit wonky. – I can see the similarity, Jay, but I don't think I've ever
had anything quite like that. – So the marula fruit
is distilled and matured in aged French oak for two years before being blended with fresh cream.
– It's Bailey's at the beginning, and then it's tropical fruit at the end. – A nice end to a meal. But we also thought we probably
couldn't end today's meal without something sweet. So would you like to introduce
a South African dessert that is seen everywhere? – Yeah, yeah. So this is the Malva Pudding. (bowl scrapes) A South African take on a sticky toffee. (Jay gasps) But not a sticky toffee,
not as heavy and as deep as the sticky toffee, which makes it obviously
better for the climate that we have in South Africa. My personal favourite is
when you make it is to pour, so there's like a syrup at the end of it, loads of butter, cream and sugar that you pour over it once it's baked, put a good glug of the Amarula in there.
– But it's lighter than sticky toffee? – But it's lighter. In South African terms, it's lighter, yes. The way it rises is it's
got bicarb and vinegar that is the agent, the rising agent. So last second, just before
you put it into the tray, in the mixer, you add your mix of bicarb and a little bit of vinegar. And that creates a reaction
where it rises really nicely. So you get quite a nice
spongy texture to it. – That was so tame for Jamie
Spafford, you've changed. – I can do your one
differently if you want, mate. (all laugh) – This is my brother's recipe, so don't be brutal on him, yeah? – Cheers.
– Cheers. – Aww, no, cheers. – You see what I mean, it's lighter than a sticky toffee, no? – It hasn't got the
date stickiness of that, but what it has got, these are gonna sound like negative words, but chewy and soggy sponge, which they don't sound
like it should work, but they absolutely do.
– But it's like a brown
sugar chew, you know, like when you use brown sugar in cookies, and you almost taste the chew. That is amazing. – It's like a treacle steamed pudding. That is superb. Sometimes when we do these kind of things, and you have foods that
you've never seen before, you've never tasted anything like it. Whereas today it's all
been fairly familiar, but with a twist on it that is unlike anything
we've ever had before. And therefore turns it
into something brand new. – As simple as it is, and you
have that familiarity to it, but you guys are a little
bit sort of taken aback, okay, that's a different
approach to how to do it. And that for us is why we do what we do. – Well, all of this has been an utterly incredible experience. Patrick, thank you so much for
introducing us to everything. If you like this, make sure
that you give the video a like. – And we genuinely couldn't
recommend Kudu enough. We've been there, we've eaten
the food, it's delicious.
If you wanna try it out, we'll make sure we link
to it all down below. Patrick, thank you. – Thanks, guys. Yeah, it's been cool. Hopefully all these people
will come to check us out, and see how unique we make it. – Is there more Tomahawk? (all laugh) I feel like we only had
one bit of the pork. (bleep) – That thing just dabbing
on my back of my tongue is monkey gland. – Yeah (laughs). – I feel younger already. – You look younger. – Ah, thanks..