Recipe: Shrimp madras curry with Durban inspired masala

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Prawn madras curry with special Durban masala! Served with basmati rice topped with coriander and home made naan bread.

Ingredients:

  • 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed
  • 1 teaspoon Curry Powder
  • 1 teaspoon Garam Masala
  • 24 fresh kari leaves, cut into chiffonade; or 1 tablespoon dried kari leaves, coarsely powdered
  • 1 teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 1 tablespoon tomato paste
  • 1/4 cup coconut milk, fresh or canned
  • Coarse salt to taste
  • 1 tablespoon lemon juice
  • 1 bunch watercress, trimmed, rinsed, and patted dry
  • basmati rice (proportion depends on amount you like having with curry)

Ingredients (naan bread):

  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 2 cups all-purpose flour, plus more for rolling, see Cook’s Note*
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon baking powder
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kalonji (nigella seeds), optional, see Cook’s Note**
  • 1 teaspoon fennel seeds, optional, see Cook’s Note**
  • Melted butter for slathering on the finished naans
  • Coarse sea salt for sprinkling

Directions:

  1. In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it’s frothy, about 10 minutes.
  2. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  3. Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours.
  4. Meanwhile, prepare your shrimp madras curry. Place the shrimp in a bowl. Add the Curry Powder, Garam Masala, kari leaves, garlic, and oil and crumble over shrimps.
  5. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat.
  6. Spread the watercress on a plate and mound the shrimps on top of it. Keep warm until serving time.
  7. 20 minutes should have passed now. Now cook the basmati rice, and once cooked, keep warm.
  8. Once 4 hours has passed since laying out the naan dough, start preparing to roll the naan. When you’re ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky. Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  9. Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. Once you’ve formed the general shape, you can also pick it up by one end and wiggle it; the dough’s own weight will stretch it out a little. Repeat this method with the rest of the dough.
  10. Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  11. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  12. After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don’t worry – that’s typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  13. Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
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Recipe: Chocolate Soufflé

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Chocolate Soufflé topped with chocolate and walnut shavings. Finished with white chocolate on triple ice cream on waffle and wafer sticks with Strawberry on the side.

Note: Serves 6.

Ingredients:

  • Melted butter, to grease
  • 4 1/2 tbscaster sugar
  • 60g butter
  • 2 tbs plain flour
  • 160ml (2/3 cup) milk
  • 210g good-quality dark chocolate, chopped
  • 3 eggs, separated
  • 125ml (1/2 cup) thin cream
  • 2 tbs brown sugar
  • 1 tsp vanilla essence
  • Icing sugar, to dust
  • Strawberries, ice cream and chocolate wafers (optional)

Directions:

  1. Preheat oven to 180°C. Brush six 160ml (2/3-cup) ovenproof souffle dishes with melted butter to grease (using upward strokes on side). Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess.
  2. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat.
  3. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined.
  4. Use an electric beater to whisk egg whites in a clean, dry bowl until firm peaks form. Use a metal spoon to fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites until just combined.
  5. Spoon the mixture evenly into prepared dishes. Place on a baking tray. Bake in preheated oven for 15-20 minutes or until well risen.
  6. Meanwhile: combine remaining chocolate, remaining butter, brown sugar, cream and vanilla essence in a saucepan over low heat. Cook, stirring, for 2 minutes or until chocolate melts and mixture is well combined. Simmer, uncovered, for 1 minute. Remove from heat. Place in a jug.
  7. To serve, place ramekins on plates. Dust with icing sugar. Use a spoon to make a hole in top of each souffle, pour in a little chocolate sauce. Add chocolate wafers, strawberries and ice cream on side if desired.

Recipe: Pure Beef Sandwich

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Grilled pure ground beef with melted mozzarella, laid on Ciabatta bread along with freshly prepared root remoulade coleslaw and gherkin. Finished with cajun onion rings on the side.

Note:

6 grilled ground beef sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Grilled ground beef patties:

  • 750g beef mince
  • 1 large brown onion, grated
  • 2 garlic cloves, crushed
  • 1 tbs Worcestershire sauce
  • 2 tsp Tabasco sauce (optional), or to taste
  • 1/4 cup chopped fresh continental parsley
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste
  • 2 tbs olive oil

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
  2. Divide the mixture into 6 equal portions (you can use a 125mls or 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
  3. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
  4. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.  Once done, keep all six patties warm while you prepare the rest of the meal.
  5. Prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  6. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  7. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  8. While waiting for the celery root coleslaw, the battered onion rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  9. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  10. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  11. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  12. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  13. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The grilled ground beef patties are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.

Recipe: Miniature chocolate marble cakes

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Baked chocolate marble cake base covered in light vanilla whipped double cream, topped with icing sugar powdered blueberry with strawberry, glazed in strawberry sauce.

Note: Serves 4 – 6.

Ingredients:

  • 85g unsalted butter
  • 130g caster sugar
  • 2 eggs
  • 130g vanilla double cream
  • 200g plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 50g melted dark chocolate (I used 70% dark)
  • icing sugar powder
  • blueberries
  • strawberries
  • strawberry sauce

Directions:

  1. Preheat the oven to 160C. Butter a 4 cup circular tins and set aside.
  2. In a bowl, sift together the flour, baking powder, baking soda and salt.
  3. Melt the chocolate in a heat proof bowl either in the microwave (about 30 seconds) or over a double boiler. Once melted, set aside to slightly cool.
  4. In the bowl of a stand mixer, mix together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the flour mixture little by little. Remove around 2/3 cup of the mixture and add the melted chocolate to the mixture left in the stand mixer bowl. Mix to just blend.
  5. Spoon mixtures alternatively into circular tins. Bake for around 30-40 minutes.
  6. Meanwhile, whip the vanilla double cream. Wash the blueberries and strawberries, then slice up strawberries in halves. Also put strawberry sauce into a bowl, ready to pour over marble cake.
  7. Once marble cakes are done in the oven, allow to cool slightly before turning out.
  8. Spread some whipped vanilla double cream over the top of the marble cakes. Pour some strawberry sauce over the vanilla cream. Place two halves of the sliced strawberries in the centre, and line the outer circle with blueberries. Sprinkle with icing sugar powder.

Recipe: Crumbed Kingklip Fillet Sandwich

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Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!

NOTE:

  • Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
  • Preparation time excludes 6 hours marinating time.
  • 4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

 Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Crumbed kingklip fillet:

  • 1 1/2 cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 kingklip fillets
  • 3/4 cup cornflake crumbs
  • Olive oil cooking spray
  • 1/4 cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 3/4 cup boiling water

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
  2. Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
  3. Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
  4. Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  5. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  6. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  7. While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  8. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  9. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  10. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  11. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  12. 50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.