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Kelly’s delicious, nutritious, economical and moreish recipe blew us away. Kelly grew up in a family of 7. With tight budget constraints, her mom always found an ingenious way to make the most of what they had. This recipe is one of those flashes of brilliance made from everyday pantry staples and has been elevated into something special and all five kids agree! For Kelly, these easy-to-make, penny-pinching parcels are the first thing to be snapped up at social occasions.
1 medium onion 1 tin pilchards 1 chopped chilli (optional) 1 egg 6 slices bread 250 ml cooking oil Breadcrumbs
Finely chop onions and chilli. Beat egg in a shallow bowl. Remove the bones from the fish, and keep the gravy. Heat 2 tablespoons of oil in a pot, then add the chopped onions and chili. Once the onion has browned, add the fish and gravy, and heat through.Remove the pot from the heat. Roll out the slices of bread with a rolling pin, being careful not to roll them too thinly. Place 1 tablespoon of fish curry mixture onto a slice of flattened bread, fold over to form a pocket and seal the edges with water. Dip in beaten egg and roll in breadcrumbs.Set aside and heat enough oil for frying. Once oil is hot enough, gently place the pocket in the oil and cook for 3-5 minutes depending on how crisp you like it, turning it over halfway through. Remove from oil, drain on some kitchen roll and cool slightly before serving.
This dish is a winner because it’s simple, uses great ingredients but also looks like you really made an effort for your guests. Zuri came up with this recipe because she was looking for a show stopping starter for a dinner party.
450 g fresh green asparagus, woody ends removed 65 g (1/4 cup) onion or shallot, finely chopped 2-4 tbsp butter 350 ml fresh cream 1 tsp sea salt flakes or to taste 1/4 tsp white pepper or to taste 1/2 tsp nutmeg or to taste 4 eggs
Grease 6 ramekins and line the base with baking paper. Preheat oven to 160° or 150° for fan-assisted ovens. Boil 1 litre of water in a kettle. Chop asparagus into 3 cm pieces, keeping the stalks and tips separate. Melt butter and sauté the onion for 1-2 minutes, and then add the asparagus stalks. Stir over medium heat for a few minutes then add the tips. As soon as stalks are tender and can be pierced easily, add the cream and bring to a simmer. Remove pan from heat, and pour mixture into a food processor or mixing bowl. Add the seasoning. Once the mixture has cooled enough to not curdle the eggs, add the eggs and process until smooth. This can also be done with a stick blender.Pour mixture into the ramekins, about 3/4 full or slightly more. Put the ramekins in a large oven pan and pour the hot water so it reaches about 1/3 of the way up the sides. Bake in the preheated oven for 30 minutes or until you see the edges turning light brown. Remove and allow to cool before turning them out. Garnish with peeled prawns, asparagus tips or micro greens.
Lloyd Griffin sent in his recipe for Deboned Stuffed Leg of Lamb on the Braai, the flavours were so different that we knew we had a winner. Lloyd told us that he grew up on a farm so red meat and braaing was a given in his family.
1 deboned leg of lamb 1 cup dried apricots 3 sprigs fresh rosemary 2 rounds of feta 2 tbsp freshly crushed garlic 150 ml lemon juice 1 tbsp paprika 100 ml olive oil
Soak dried apricots in hot water to soften. Chop softened apricots, feta and rosemary together and add crushed garlic. Make holes in the skin side of the leg of lamb and stuff with the mixture. Mix lemon juice, paprika and olive oil together and marinade leg in mixture for at least 5 hours, coating occasionally. Braai on a closed grid over a medium fire, turning often to avoid burning. Cook to your liking and serve with pot bread and green salad.
Gresham Madhan was also not much of a seafood fan until his grandmother created this secret marinade for her Exotic Braaied Snoek. Since then he’s been in love with the smoky flavours of a fish braai.
1 tsp soy sauce 1 tbsp apricot jam 1 tsp crushed pineapple 2 tbsp lemon juice 1 tbsp olive oil 1 tsp ground cumin A few slices fresh or tinned peaches 1/4 tsp crushed coriander seeds 4 tbsp chutney 1 kg fresh snoek, head removed & butterflied with skin still on 1/2 tsp salt Sprinkle of black pepper Lemon wedges to serve
Mix all the ingredients, except the peaches, lemon wedges and snoek. Brush mixture onto the snoek. Brush braai grid with a little olive oil and place fish skin side down onto the grid over medium coals. Occasionally baste with marinade. Braai for about 15 minutes, turn and brown until fish flakes easily. Place lemon wedges and peach slices on the grid and braai until slightly charred. Serve fish with the peaches, a salad and a squeeze of braaied lemon.
Tasneem, told us that when she gets tired of the usual, everyday meals and wants the luxury of a rich Indian-style curry she heads to her kitchen and prepares this Special Mutton Curry. She explained that a luxurious meal out is not always within everyone’s means, but this gem of a recipe proves that homemade can be just as satisfying.
1 kg lamb pieces 750 g onions 3 tomatoes Juice of ½ a lemon 1 cup buttermilk 1 g saffron 1 heaped tbsp ground almonds 2 tsp fine cumin 2 tsp fine coriander 1 heaped tsp chilli powder 1/2 tsp turmeric 1 dessertspoon garlic and ginger paste 3 whole allspice 3 cinnamon sticks 3 cardamom pods 3 cloves 10 dried prunes 1 cup raw, soaked cashews (optional) 3 potatoes, cut and deep fried (optional) 2 tsp salt 2 tsp breyani masala
Braise onion in deep oil until golden brown. Remove from oil and drain on kitchen paper. Combine meat with onion and all other ingredients, except the potatoes, and marinate for at least 30 minutes. Place ingredients in a pot and slow cook until meat is tender. Add potatoes and cook until done. Serve with roti, basmati rice or naan bread.
Heather warns that this is real comfort food so you’d better hold onto your waistbands. It’s a Plum and Pear Crumble with Vanilla Mascarpone Cream, but this recipe is so versatile you could use your imagination and substitute whatever fruit you fancy or whatever is in season. As Heather says, ‘it’s what dreams are made of’.
FRUIT MIX 8 fresh plums 4 fresh pears 4 tbsp muscovado sugar 6 tbsp butter CRUMBLE TOPPING 2 1/2 cups flour 1 cup granola 1 tbsp desiccated coconut 1/2 cup sugar 220 g butter VANILLA MASCARPONE CREAM 1 tub mascarpone cheese 1 tsp vanilla essence 1 tsp bourbon vanilla powder/paste 2 tbsp castor sugar
Preheat oven to 180°. Don’t peel or skin the fruit but discard the pips and cut into bite-size pieces. Place into a bowl and sprinkle with Muscovado sugar, stirring to coat all the fruit. Divide the fruit into 6 ramekins and add a blob of butter on top of the fruit, about 1 tbsp per ramekin. In a separate bowl mix the flour, granola and coconut. Add the butter and work in with your fingers until it forms a crumbly mixture. Form a loose crumbly crust on top of each ramekin, taking care to only press lightly on top of the fruit mix. Bake at 180° for 30 minutes. While the crumbles are in the oven, mix together the mascarpone cheese, vanilla essence, Bourbon vanilla powder/paste and castor sugar. Place in fridge until ready to serve. Once the crumbles are out of the oven, allow to cool slightly and serve with a dollop of Vanilla Mascarpone Cream.
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