Val Burns is from Witrivier in Mpumalanga and is a finalist in the Pasella home cook competition. She will be cooking live on Wednesday evening on SABC2.

Val will be making lamb ‘koeksisters’ with an orange sauce live on Pasella on Wednesday, 7 December on SABC2 at 7:30pm.

She is just one of the home cooks taking part in the exciting Pasella Home Cook competition in which viewers get to vote for their favourite new TV foodie. The winning home cook stands to win a R20 000 Woolworths gift card.

MORE ABOUT VAL BURNS

What is your food philosophy and what role does food play in your life?

Food plays an enormous role in my life. I’ve loved cooking from my childhood. I love trying out new recipes and combining interesting ingredients. I also do catering for big big events and swanky affairs.

Name five ingredients that you can't live without.

Butter, salt, black pepper, lemon and chillies.

What is your favourite kitchen gadget and what is your kitchen's white elephant?

My favourite gadgets are my two food processors and a Kenwood mixer. All of my white elephants have been given to my daughters and grandson, who is a professional chef.

Which South African food personality or chef do you admire most, and why?

Without a doubt, Bill Gallagher. He’s done an amazing job in making our chefs and food world famous.

Is there any dish or ingredient that you've been too afraid to try until now?

Seafood that isn’t available in South Africa and braaied creepy crawlies in the East.

Why do you want to make food on TV?

It’ll be a great challenge and I think I’ll be able to entertain viewers with my style of cooking and food.

VAL’S LAMB ‘KOEKSISTERS’ WITH ORANGE SAUCE

Ingredients:

• 1kg deboned leg of lamb or lamb rib
• 2 T medium curry powder
• ½ cup flour
• salt & freshly ground black pepper, to taste 

For the sauce:

• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 50ml currants
• 1 T chopped fresh thyme
• ½ cup tomato sauce
• 50ml chutney
• 2 t brown sugar
• 2 T oil
• 1 cup fresh orange juice

For the apricot chutney:

• 200g dried apricots, chopped
• 100ml white wine
• 2 T brown sugar
• 1-2 t chopped fresh coriander 

Method:

Cut the lamb into strips and plait like you would a koeksister. Secure the ends with toothpicks.

Mix the curry powder and flour and season with salt and pepper. Roll the lamb ‘koeksisters’ in the seasoned flour and shake off the excess.

Arrange in a single layer in an ovenproof dish. Sprinkle the onion, pepper, currants and thyme over the meat.

Heat the tomato sauce, chutney, sugar, oil and orange juice together until the sugar dissolves and pour over the meat and vegetables. Cover with foil and bake at 180°C until cooked to your liking (cook uncovered for the last 15 minutes after basting with the sauce).

While the meat is in the oven, make the chutney. Heat the apricots, wine and sugar together until the apricots are soft and the sauce thickens. Remove from the heat and stir in the coriander.

Serve the lamb ‘koeksisters’ with the apricot chutney and potato mash and a green vegetable of your choice, such as peas or spinach.

Cook’s note: The ‘koeksisters’ can be substituted with other whole pieces of lamb, chicken portions, ostrich fillet or even pork chops.