Edition March 2025

A talented young South African chef has been selected for a rare employment opportunity offered by Qatar Airways and has a mission to take South African cuisine to the world.

Chef Xolisa Kalipa (22) from Gauteng is among nearly 50 newly appointed recruits joining the multi-award-winning airline’s catering company, retail and hospitality subsidiaries in Doha, Qatar.

She is now placed with Qatar Aircraft Catering Company and Qatar Duty Free – both operating from state-of-the-art facilities at the reigning World’s Best Airport, Hamad International Airport.

In this edition, Kalipa shares her Pan-seared Sirloin Steak recipe, with creamy pepper mushroom sauce and creamy garlic mashed potatoes.

Pan-seared Sirloin Steak (*serves two people)

Ingredients:

• 1 lb (453.592 g) top sirloin steak filets (1½ to 2 inches (3.81 to 5.08 cm) thick, 2 steaks).
• ½ teaspoon kosher salt, divided.
• ½ teaspoon freshly cracked black pepper, divided.
• 1 tablespoon canola oil.
• 2 – 3 garlic cloves, peeled.
• 4 tablespoons unsalted butter (for basting).
• Sprigs of fresh thyme and rosemary.

Method:

1. Preheat the skillet: While preparing any sides (like potatoes), heat a cast-iron skillet over medium to high heat until very hot (about 5 minutes).
2. Season the steaks: Generously season both sides of each steak with salt and black pepper.
3. Sear the steaks: Add canola oil to the hot skillet, then immediately place the steaks in. Sear for 3 to 4 minutes without moving them to form a crust. Flip and sear for another 3 to 4 minutes.
4. Baste with butter and herbs: Reduce heat slightly, add butter, crushed garlic, and thyme or rosemary. Tilt the pan slightly and spoon the melted butter over the steaks for about 2 minutes.
5. Check temperature: Use an instant-read thermometer – 49°C (about 120°F) for medium-rare.
6. Additional cooking (if needed): If thicker steaks need more time, transfer them to a preheated oven at 191°C (about 375°F) for 3 to 5 more minutes until they reach the desired doneness.

Creamy garlic mashed potatoes

Ingredients:

• 2 medium-sized Yukon Gold potatoes, cubed.
• ½ tablespoon kosher salt.
• 2 garlic cloves, peeled.
• Water (enough to cover potatoes).
• 3 tablespoons unsalted butter (adjust as needed).
• 3 tablespoons heavy cream, warmed slightly (adjust as needed).
• Salt and pepper to taste.

Method:

1. Preheat the oven to 120°C (about 250°F).
2. In a saucepan, add cubed potatoes along with ½ tablespoon kosher salt, 2 to 3 cloves of peeled garlic, and enough water to cover the potatoes.

Creamy pepper mushroom sauce

Ingredients:

• 100 g button mushrooms, sliced.
• 15 g shallots finely chopped.
• 250 g cooking cream.
• 10 g black peppercorns, coarsely ground.
• Pinch of salt (for seasoning).

Method:

1. In a saucepan over medium heat, melt the butter. Add shallots and mushrooms, cook until golden brown.
2. Lower heat, stir in cooking cream and black pepper. Simmer for 5 minutes until thickened.
3. Taste and adjust season-ing with salt and additional pepper if needed.

Tips

• Preheat the oven to keep any side dishes warm or finish cooking thicker steaks.
• You can also serve this meal with roasted vegetables..
• Pinot Noir is the classic complement to beef dishes – the Pinot and the beef enrich each other.

About the chef

Kalipa graduated with an Advanced Professional Chef Training from Capsicum Culinary Studio in July 2024. In 2022, she had an opportunity to work in Doha for the FIFA World Cup as a young commis chef. This experience deepened her passion for food and strengthened her ability to process and prepare a variety of dishes with precision