Old fashioned Durban fish cakes by Yudhika Sujanani
Food is like time travel – I always say that and a recipe like this does transport me to my childhood in Durban. Aromas would waft out the kitchen and I would soak up warm scented air. My gran would make up a batch of these and it would be served at special occasions. She never measured anything…and never missed a beat with her cooking. She was like a magician, just adding a pinch of this and a sprinkle of that and miraculously she would turn out the most delicious meals.
During my childhood I noticed that men and women didn’t hang out together at functions. The women congregated in the kitchen and the men would sit outside. The men would make frequent trips to the ‘car boot’ which was where the booze was stashed. Nobody ever real boozed openly – Boozing was man business and they left the cooking and child minding up to the women folk! Makes you think about how much things have changed!
For this recipe, I used tinned middle cut mackerel. Tinned fish was never popular in our home and only acceptable in fish cake format. I like these fish cakes super spicy, but reduce the green chilli for a milder version. Do you remember these from your childhood.
I cooked these in an AMC 28cm Chef’s Pan. If you are a little nervous about the cakes falling apart and sticking to the pan, start out by lightly greasing the skillet with a slick on non stick spray. Then heat up the sunflower oil, and fry the cakes until golden brown. The non stick spray is just a little ‘insurance policy’! I did a more summery fish cake recipe on Mela just recently using steamed hake and then baked them instead of frying. Check out the video here, http://yudhikayumyum.com/2015/01/26/mela-summer-sizzler-fish-cakes/ – you can also head over to the Mela facebook page for the latest recipes.
I featured this recipe a few weeks ago in the Post Newspaper, don’t forget to pick up your copy and enter the AMC competition!
2 x 410g tins middle cut Mackerel
500g potatoes, boiled in skin
1 onion, finely chopped
10ml crushed garlic
60g coriander, chopped
8 green chillies, finely chopped
10ml ground cumin
10ml ground coriander
1 whole egg
1 egg yolk
1 egg, lightly beaten
Bread crumbs, to coat
Sunflower oil, to shallow fry cakes
Lemon wedges, to serve
Drain off the liquid from the tinned Mackerel.
Place the pieces in a mixing bowl.
Scrape the fish to remove the dark meat of the mackerel and the bones as well.
Rinse lightly under a slow trickle of running water to wash away little bones.
Flake the fish into a mixing bowl.
Skin the potatoes and grate them into the bowl.
Add the garlic, fresh coriander and green chillies.
Sprinkle the powdered spices into the mixture.
Season with salt, add the egg and the egg yolk.
Mix well to combine.
Mould the mixture into little patties and place them on a baking sheet lined with baking paper.
Refrigerate the fish cakes until firm – this takes about an hour.
Dip the cakes into the beaten egg and toss them in bread crumbs to coat.
Heat an AMC 28cm Chefs Pan and once hot, spray over a thin layer of non stick spray, then pour in sunflower oil.
Fry the cakes in batches until they are golden brown.
Serve hot with lemon wedges and dipping sauces.
Yudhika on Mela’s Summer episode on SABC 2
Shooting with the Mela team is always a delight and I would be the first to say that all the bright ideas are not mine! I have our lovely Mela producer who loves light summery meals and this is one of her favourites. I am a curry and rice kind of girl so salads are not always top of mind!
Yudhika Sujanani – waiting for the tree fellers to leave!
We shot the second season of Mela in November last year. When I watch the show, I burst into fits of giggles because shoot days can be quite stressful…Eskom’s load shedding meant that I was having my make up done at 3.30am! And this is when our neighbor chooses to have his trees felled! So, we sometimes just have to wait it out! So, I play around in the Holi Cow garden while taking a break…it’s beautiful! Here is the clip from Mela if you missed the show,
On the menu for the Summer Mela Menu….spicy fish cakes, watermelon salad and a mango fool to use up those slightly over ripe luscious mangoes!
Spicy fish cakes
400g potatoes, boiled and mashed
2,5ml ajwain or carom seeds
2 spring onions, finely chopped
1 green chilli, finely chopped
1 egg yolk
400g lightly steamed hake
Salt and black pepper, to season
Handful of fresh coriander, finely chopped
Plain flour to coat
1 large egg, lightly beaten
Bread crumbs, to coat
Place the potatoes in a mixing bowl and season with ajwain.
Add the spring onion, green chilli and the egg yolk.
Flake the fish fillets and add to the mixing bowl.
Season with salt and black pepper.
Lastly add the fresh coriander.
Mix the ingredients until well combined.
Mould the mixture into patties and dust with plain flour.
Leave the cakes on a sheet lined with baking paper.
Refrigerate until firm.
Remove the cakes from the refrigerator and gently coat in the beaten egg.
Coat with bread crumbs and then place on a well greased baking tray.
Preheat the oven to 180°C and bake the cakes for 20 – 25 minutes depending on the size. (I made 6 large cakes on Mela which took about 20 minutes to cook).
Serve with a chutney of your choice or raita.
20ml olive oil
15ml lemon juice
Pinch of salt
600g watermelon chunks
1 onion, finely chopped – optional
100g feta cheese
100g flaked almonds
Chopped mint, to garnish
Combine the olive oil, lemon juice and salt.
Place the watermelon chunks on a platter and sprinkle the onion, feta cheese and flaked almonds over the top.
Drizzle the dressing over the watermelon salad and garnish with sprigs of mint.
500g mango pieces, pureed
15ml lemon juice
250ml double thick cream
100g double thick Greek yoghurt
100g whipped cream, to garnish
Mint leaves, to garnish
Place the mango pieces into a blender with the sugar and lemon juice.
Blitz until the mangoes are pureed – if you are using stringy mangoes, pass the puree through a sieve to remove the fibres.
Pour the mango puree into a mixing bowl and fold in the double thick cream.
Spoon the yoghurt into serving bowls and top with the mango puree.
Top with whipped cream and garnish with a mint sprig.
Refrigerate until chilled and serve.
Yudhika’s Meat Free Monday Mushroom Macaroni
I am a carnivore! I love all things good and meaty. With food inserts being filmed and the Post recipe page, I have to put my food wishes aside and put together a balanced recipe offering.
My daughter, Hetal almost 15 now…and going on 55 surprises me Sometimes they are pleasant, sometimes they are shocking! But she has suddenly developed a love for vegetarian food. How did she get through 14 years without me knowing that she loves paneer?
Sundays are busy days with the Mela food insert – you can find recipes after the show on the Mela Facebook page or get onto their twitter page too. I got into the kitchen quite early so I could clear my arvie for the Sunday dose of the show! If you missed the food mela, click here, https://www.youtube.com/watch?v=s7d-b10Pu_s
I took a time capsule back to Std 6 Home Economics and decided to re-create the old Macaroni and Cheese by turning it into a gratin for Hetal yesterday. Do you remember Home Economics from the good old days? I almost expected her to say that she would prefer chicken…another surprise…she polished off the macaroni and went back for seconds.
I tasted some and although I am not a huge fan of vegetarian food, it was delicious…slightly creamy with fresh thyme to delicately flavour the sauce….then topped with a layer of golden melted cheese! Just a word on the sauce, I added egg yolks to the sauce to add a little richness. If you are strictly vegetarian, omit the eggs from the recipe.
Mushrooms in the AMC 28cm Chef’s Pan
There are four easy steps to making up this dish, first the pasta and while that is on, I get going with the basic sauce and while that is cooling slightly, I saute the mushrooms. Assemble and bake! The ‘Big Mac’ just got a makeover!
For more pasta recipes, don’t forget to check out the Post Newspaper this week and you can also enter the AMC cookware competition!
All baked and ready for lunch…
Mushroom Macaroni Gratin
Butter, to grease baking dish
45ml sunflower oil
400g button mushrooms, sliced
4 sprigs fresh thyme
5ml crushed garlic
Salt, to season
10ml Curry me Home Magic Masala or crushed chilli flakes
Black pepper, to season
100g cheddar, grated
For the sauce:
50g cake flour
750ml full cream milk
1 bay leaf
100ml fresh cream
2 egg yolks, optional
50g cheddar, grated
Salt to season
Cook the macaroni with salt and a little oil in a large AMC pot with boiling water. Check the packaging for the cooking time.
Grease the baking dish with butter.
Heat the sunflower oil in a 28cm AMC chef’s pan and add the mushrooms. Sauté the mushrooms on high and add the fresh thyme.
Once the mushrooms are golden brown, add the crushed garlic and chilli flakes or Magic Masala.
Toss the mushrooms and season with salt – leave aside.
Heat the butter in an AMC saucepan on medium. Once the butter melts, stir in the cake flour and use a wooden spoon to mix until smooth.
Add the milk gradually and whisk well between each addition, making sure the sauce is smooth. Add the bay leaf and simmer until the sauce coats the back of a spoon. Stir the cheese into the sauce and whisk until smooth. Add the fresh cream and leave the sauce to cool slightly.
Beat the egg yolks in a mixing bowl. Pour the sauce into the beaten eggs and whisk until combined.
Stir the cooked mushrooms into the macaroni, add half the sauce and mix gently to combine. Check the seasoning and add more salt if necessary.
Scoop the mixture into the prepared oven dish and pour the remaining sauce over the macaroni. Sprinkle with grated cheese.
Bake in a pre-heated oven at 220°C for 25 minutes or until the cheese is golden brown.
Yudhika prepping for the Pongal shoot on SABC 2’s Mela
Working on the Mela food inserts gives me a chance to re-visit my childhood and share my favourite food memories. I grew up in Durban as most of you would know by now and the weekends were reserved for the local pastime, ‘visiting’. So, some weekends we would be out and about visiting and on others, we would be at home expecting visitors. It was an awesome tradition and there were no phone calls made to confirm or make arrangements…you just popped in. Imagine doing that in this day and age?
Payasam or vermicelli as we know it was made over the weekend to serve to guests around tea time. Sometimes we were served cake, biscuits or samosas but we always hoovered up the payasam. Do you remember the visiting days?
Pongal was celebrated by the Tamil community last week and Mela featured some recipes that would be perfect for Pongal…a spicy brinjal curry, lentil pilau, coconut chutney and to follow, a deliciously creamy payasam. I served the payasam with fried poppadoms. If you missed the episode and want a quick course on payasam, click here for the step by step guide from Mela, http://yudhikayumyum.com/sabc-2s-mela-videos/mela-pongal-recipes/
Perfect for Pongal or anytime of year….Yudhika prepares payasam on Mela
1 cinnamon stick
4 cardamom pods
125ml vermicelli, broken
30ml desiccated coconut
350ml boiled water
1 litre full cream milk
80ml sago, washed
75 – 85g sugar
100g flaked almonds, toasted
Place the cinnamon stick and cardamom pods into an AMC pot.
Heat the spices until fragrant.
Add the vermicelli and stir until light golden brown.
Add the butter and stir for a minute, then add the desiccated coconut.
Fry for a minute.
Add the boiled water and full cream milk.
Add the sago and simmer on a low heat until the vermicelli softens and the sago is translucent.
Once the payasum thickens, add the sugar and then flaked almonds, reserving some for garnishing.
Holi Cow, Kingfisher Drive, Fourways
Tel: 011 467 2661
The first open cooking class at Holi Cow in 2015…’The Crash Test Curry’ Course…I have been thinking of hosting this class for a while and I have finally put it together.
Madras, Jalfrezie, and Vindaloo…don’t be intimidated by the fancy names! This course will take you through the technique of curry making and how to use the various spices used in everyday flop proof curry making. I have designed this course for home cooks that love spice but don’t have hours to spend in the kitchen.
The ‘Crash Test Curry’ course covers Lamb Vindaloo, Chicken Madras, Fish Jalfrezie, and a delicious Aloo Mattar Gobi – a vegetarian curry with potato, cauliflower and peas. I will also demonstrate how to make Indian flatbreads or roti and a flop proof crème brulee.
A sit down meal is served after the class where guests enjoy the spoils of the cooking class. Call us at the Holi Cow on 011 – 467 2661 to make a reservation. Please take note that Holi Cow is not a licensed venue, so please feel free to pack some wine for your cooking adventure!
Date: Thursday, 29th January 2015
Time: 6 for 6.30pm
Address: Holi Cow, 38 Kingfisher Drive, Fourways
Cost: R425.00 per head
Yudhika prepares a Christmas Strudel…
I worked at the Broadacres Superspar over Christmas Eve and Christmas Day too….it has to be the most frantic days to be in store and it’s all hands on deck for the rush. Turkey in every form imaginable….roulades, stuffed, deboned, unstuffed, turduckens and carved….you name it….and it was in store….not to mention gammon…gammon everywhere!
I have been posting post-Christmas recipes mainly using turkey….today I have a recipe that uses the last remaining slices of Christmas cake. Don’t be too quick to write off this recipe…it is decadent and delicious!
Turfing out Christmas cake makes me sad….and it hurts the pocket too…all those good nuts and spices…not to mention the butter and brandy too!
This post-Christmas dessert will have you shining like a star! I added more nuts, spices and Lindt chocolate to the filling and wrapped this in phyllo! Use a bread knife to slice through the pastry…works like a charm and don’t be intimidated by this! What I love about this recipe is also those delicious aromas that travel through the kitchen while it is in the oven!!!
I made one of these and took a few slices through to Mrs Tarr at Broadacres…and we also had some turkey pie as well with it….I know I can count on her for feedback on new recipes….and well, I can honestly say that after a few festive recipe tastings, I knew I was going to get into trouble for tempting Mrs T….a troubled chef…or a troublesome one?
For more post-Christmas recipes, click here for a delicious turkey pasta…http://yudhikayumyum.com/2014/12/24/christmas-recycled-turkey-pasta/ or here for a hearty turkey pie, http://yudhikayumyum.com/2014/12/21/turkey-express/. For the latest food inserts from Mela on SABC 2, click here, http://yudhikayumyum.com/sabc-2s-mela-videos/ and don’t forget to like the Mela page on Facebook for the latest recipes!
500g phyllo pastry (12 sheets)
125g butter, melted
Ground cinnamon, to sprinkle
300 Christmas cake or pudding
75g pecan nuts
125g dark chocolate, chopped – I used Lindt!
100g dried cranberries
5ml ground cinnamon
75g brown sugar
Icing sugar, to dust
Custard, to serve
Pre-heat the oven to 180°C.
Crumble the cake into a mixing bowl.
Add the hazelnuts, pecans, dark chocolate and cranberries.
Add 5ml ground cinnamon to the mixture and mix well.
Lay a sheet of phyllo pastry onto a work surface and brush with butter – reserve some butter for the top of the strudel
Place a sheet next to it with an overlap of about 4cm.
Brush the pastry with butter and repeat until all the layers are done.
Brush the top layer with butter and sprinkle with cinnamon.
Sprinkle 2 tablespoons of the brown sugar over the pastry.
Spread the crumbled cake mixture leaving a 3cm gap around the edges.
Sprinkle the brown sugar over the filling and reserve 30ml for topping the strudel.
Fold the pastry over the filling around the edges.
Roll the pastry with the filling as you would for a Swiss Roll.
Grease a large baking sheet with non stick spray.
Place the phyllo roll onto the baking sheet and brush with butter.
Sprinkle the reserved brown sugar over the roll and bake for 35 – 40 minutes.
The strudel should be golden brown and crispy.
Remove from the oven and leave to cool.
Dust with icing sugar and slice into rounds with a serrated knife.
Serve with homemade custard.
Yudhika Sujanani’s Recycled Turkey Pasta….
We have been hard at work with recipes…so while most people are having their yearly turkey, the Sujanani’s are ‘turkeyed’ out! It started around October when the Mela producer suggested we work on some spicy turkey recipes…we cooked up a few turkeys to find the best ones to share on the show! Then Yogas Nair, editor of the Post Newspaper, also needed some festive recipes…it was back to the turkey….and then there is the blog too! Turkey Turkey Turkey….and there are always those tired leftovers that sit in the refrigerator….tune into Mela on SABC 2 this week Sunday at 13h30 to get creative with Christmas leftovers when I will be making ‘Stuffed Curry Turkey Buns’ and ‘Phyllo Turkey Parcels’. Watch the episode of Mela here where we prepare a Christmas menu with a spicy twist, http://yudhikayumyum.com/sabc-2s-mela-videos/mela-a-spicy-christmas/
I have come up with a few delicious ways to use up those leftovers…and one of my favourites is turkey pasta…and to really spice things up…I made a curried coconut turkey pasta! Adding Indian spices to turkey livens up the leftovers….and creates a fantastic meal! The best part is that it’s so super simple to prepare! I made up a turkey pie which was just as good, click here for the recipe, http://yudhikayumyum.com/2014/12/21/turkey-express/
Use a few staple spices like red chilli, ground cumin, coriander and garam masala…I also use coconut milk in this sauce which adds a luxurious silky texture and richness to this simple pasta dish. Mild, medium or hot – the choice is yours! Spice this up or down – you can even serve a little chopped green chilli in olive oil on the side.
About this sauce, use really good quality coconut milk…try finding Mae Ploy, Aroy D or Chao Koh…if you can’t find any of these, pop into your local Spar and use the Spar brand coconut cream! It really is the next best option. Coconut milk can be quite deceiving….buy tried and tested brands ….sometimes even the more expensive ones turn your dishes into watery stews which can be terribly disappointing!
I use my own brand of spices in most of my recipes and sometimes it does seem like a long list of ingredients but do stock up your spice rack….I always say, ‘A well stocked spice rack is like having money in the bank!’ My Curry me Home spices are available at a few Spars around Gauteng and via mail order as well! Click here to find out where you can pick up a bottle of Curry me Home spices or recipe books, http://yudhikayumyum.com/my-spar-stockists/
Serves 4 – 6
500g cooked turkey meat
40ml sunflower oil
1 bay leaf
1 cinnamon stick
5ml mustard seeds
1 onion, finely chopped
7,5ml coarse salt
15ml desiccated coconut
30ml crushed ginger and garlic
10ml Curry Me Home red chilli powder
200g tinned tomatoes, chopped
5ml Curry Me Home ground cumin
5ml Curry Me Home ground coriander
5ml Curry Me Home garam masala
1 x 400g tin coconut milk
500g penne pasta
10ml sunflower oil
2,5ml cumin seeds
2 sprigs curry leaves
Heat an AMC paella pan on medium.
Add the sunflower oil, then add the bay leaf and cinnamon stick.
Once the bay leaf turns a shade darker, add the mustard seeds.
When the seeds splutter, add the chopped onion, and salt.
Saute until the onion turns light golden brown, add the desiccated coconut – the coconut can burn quite easily if the oil is too hot so take care.
Add the ginger and garlic when the coconut starts to turn light golden and becomes fragrant.
Add the red chilli powder and stir for 3 – 5 seconds.
Add the chopped tomatoes, cumin, coriander, garam masala and turmeric.
Simmer until the tomatoes soften.
Use the back of a wooden spoon to break down the lumps in the sauce.
Once the tomatoes resemble thick paste, pour in the coconut milk.
Simmer for a minute, then add the turkey meat and warm through.
While the sauce is cooking, cook the penne according to the instructions on the packaging – I cook the pasta in salted water with a drizzle of oil.
Drain the pasta and reserve 100ml liquid.
Toss the pasta and turkey sauce and add reserved liquid only if the sauce is too thick.
Place the pasta on a serving plate.
Heat the sunflower oil in an AMC chef’s pan and add the cumin seeds.
Once they splutter, add the curry leaves and fry until they are crispy and fragrant.
Garnish the pasta with fried curry leaves and a drizzle of the cumin flavoured oil.
Turkey Pie….by Yudhika Sujanani
I was watching Mela today and I had a little giggle when Kajal and Zakkie mentioned that it’s the festive season and turkeys must be having sleepless nights! A little light-hearted Mela humor on a Sunday arvie is just the ticket! If you missed the episode…click here to watch our Christmas episode, https://www.youtube.com/watch?v=BCkHE67Y8Bw and for the recipe from the show, check out the Mela facebook page!
There is also the trauma of the refrigerator that is heaving with leftovers which can be pretty daunting. With turkey…it’s usually that all the good bits are gone and you’re left with the dried out turkey breasts. This used to be a problem but I have found a few ways of turning troublesome leftovers into an absolute feast! If you are still looking for the perfect turkey recipe, click here….http://yudhikayumyum.com/2014/12/12/turkey-time-recipes-for-the-festive-season/ or here for the turkey flattie recipe…http://yudhikayumyum.com/2014/12/04/almost-turkey-time/ !
Kitchen fun with Rushil Sujanani…
Trawling through my kitchen….there are a few ingredients that you will always find….garlic, onions, carrots, fresh cream and Magic Masala to spice things up…in the freezer, you are bound to find a stash of buttery puff pastry…and in the garden, lots of fresh herbs!
I take a few ingredients and turn them into a deliciously french inspired filling for a pie….simple ingredients can make a delicious pie filling that is hearty and it can feed my hungry kids….they are the ravenous sort who just love good old-fashioned food! The best part of the pie making is that I get my kids to help out….and it can be a little messy but so much fun!
Tanvi Sujanani….the pastry princess!
Tanvi and Rushil….helping decorate the pie!
Thanks to the commercial pie chains and suppliers…we have forgotten how good a home-made one is…it’s just comfort food at it’s best! After the festive over indulgences, serve this pie with a green salad and a little turkey gravy if you have.
And the ingredients are…
40ml sunflower oil
125ml chopped onion
2 leeks, finely chopped
75ml finely diced carrot
30ml fresh thyme, leaves only
8 rashers bacon, chopped
175g button mushrooms, sliced
2 cloves garlic, crushed
100ml white wine
400g roasted turkey meat
100ml fresh cream
5ml black pepper
60ml fresh coriander, chopped
20ml Curry Me Home Magic Masala
2 x 400g puff pastry sheets
1 egg, lightly beaten
Heat the sunflower oil in a 28cm Chef’s Pan and add the chopped onion.
Sprinkle in the salt and sauté until the onion is pale golden.
Add the leeks, carrots and fresh thyme.
Yudhika’s turkey cook up in my AMC Chefs Pan….
Saute until the carrots and leeks soften, add the chopped bacon.
Saute until the bacon browns.
Add the mushrooms and stir fry until they turn brown, then add the garlic and saute for a few seconds.
Pour in the wine, add the turkey and simmer until the liquid reduces by half.
Pour in the fresh cream and simmer until the sauce thickens and coats the turkey pieces.
Add the black pepper and leave the filling to cool.
Check the seasoning and add more salt if necessary.
Grease a baking sheet with non stick spray.
Place one sheet of puff pastry on the sheet.
Cut 4cm off the sides of the second sheet.
Place the cool turkey filling onto the first sheet of pastry.
Spicing up the pie with Magic Masala…
Sprinkle the coriander and Magic Masala over the turkey.
Assemble the pie….
Cover with the second sheet and gently enclose the filling by folding the excess pastry over the top layer.
Brush with the beaten egg.
If you have extra pastry, cut shapes out and decorate the top of the pie – I get my kids to help decorate the pie!
Brush again with the beaten egg.
Bake at 190°C for 45 minutes or until the pastry is golden brown.
Bling Bling Roast Chicken by Yudhika Sujanani
I sometimes feel a little bleak during the festive season….it’s the end of year fatigue and tiredness, a touch of emotional sadness and well, I end up feeling a little stuffed!
A festive time for some and a dark time for others….around this time of year there is great excitement but there is also great sorrow. The excitement is understandable but what about the sadness? I was chatting to a therapist friend who told me that this is the busiest time of year! I was chatting to a lawyer who also said that his clients ‘go mental’ during the festive season! Tis the season to be jolly….or is it???
Around birthdays, christmas and any holidays…I often look back and think about all the things I missed out on as a child. So, yes…there has been great success but the sadness strikes even while the life sparkles! Life just wasn’t a cake walk but it’s the same for most people….we remember the people we love….the people we have lost…the worst are the people live and are missing from our lives!
I came across the South African Depression and Anxiety Group…their helpline is open throughout the year including Christmas Day and New Year’s Day too…for more information, take a look at the website, http://www.sadag.org and please go on and share it…they do amazing work!!!
I know I will be spending my Christmas with my kids and I will be feasting with them too!!! My daughter, Tanvi, is not much of a turkey fan and loves a stuffed roast chicken…so here is one of her favourite recipes for a ‘pull out all the stops’ bling bling roast chicken!
On SABC 2’s Mela this Sunday, stay tuned….Christmas gets a spicy Indian twist with a delicious rice stuffed roast turkey, semolina roast potatoes and a cranberry Christmas Cake!
Bling Bling Roast Chicken
1 whole chicken, 1,2 – 1,3 kg
Pinch of salt, to season
50ml sunflower oil
250g bacon rashers (streaky or back)
A buttery rub….
For the rub:
75g soft butter
8 cloves garlic, crushed
10ml Curry me Home red chilli
10ml Curry me Home ground coriander
5ml Curry Me Home ground cumin
5ml Curry me Home garam masala
20ml Curry Me Home Magic Masala, optional
15ml fresh thyme leaves
30ml lemon juice
The Stuffed Part….
For the stuffing:
125g sausage meat or chicken mince
75g finely chopped onion
1 egg yolk
30ml chopped fresh coriander
Go easy on the salt for this recipe…the bacon that goes on top of the chicken adds salt to this recipe and so does the sausage meat in the stuffing.
Rinse the chicken under running water and pat dry with absorbent paper towel.
Season with salt.
Prepare the buttery rub my combining all the ingredients and creaming them until smooth.
Combine the stuffing ingredients – the sausage meat should be quite salty so don’t over season the mixture. If you are using chicken mince, season with salt and black pepper.
Stuff the chicken cavity with the mixture and secure the drumsticks in place with butcher’s twine.
Place the chicken on a greased roasting pan with the breasts facing up. Gently lift the chicken skin and smear the butter over the breasts. Smear some of the butter over the chicken wings and drumsticks.
Drizzle sunflower oil over the chicken. Layer the rashers over the chicken breasts.
Roast the chicken at 200 degrees celsius for ten minutes, then lower the temperature to 180 degrees. Roast the chicken for 60 – 65 minutes or until the juices run clear when the chicken is pierced.
For AMC, With love…Yudhika
Dear AMC Cookware,
This decadently delicious recipe is dedicated to the AMC Cookware team! It’s made just for you! Thanks to Chris Koekemoer, Deon van Staden, Kaye Cox, Tamsyn Stockenstroom and Nariman Arnold and to all the AMC fairies that have added a lots of sparkle to my projects!
What a year it’s been….we have worked on the Post recipe page, The Daily News/Star newspaper recipe columns with Angela Day, the Mela cooking show, cooking shows and demos, and the Holi Cow…..with the AMC team being the wind beneath my wings! The most amazing thing is that I have known the AMC brand my whole life….my mom got her set in 1970 and it’s still going strong and it’s going strong in Canada, nogal!!! The set of pots live with my elder brother!
As you know by now…I love shoes….and I love my cookware just as much….cooking with an AMC pot is like walking down a street in Louboutins! And my cookware works really hard…they are literally in the wash, out and back on the heat!
I have shared my favourite recipes through this blog and AMC have made so much of this possible! I have put together all my favourite favourites in this recipe….there’s a rich buttery pastry, Belgian dark chocolate, Frangelico and roasted hazelnuts. If you love whole nut chocolate, this recipe is for you! I simply love it! I garnish this with hazelnuts that are tossed in gold dust…this time I added a big gold heart for the AMC Cookware team!!!
Spar mascarpone….gets the thumbs up!
Thanks for the amazing year….thanks for the support and the awesome prizes! Thanks on behalf of our blog lovers too!
Much love and ‘moos’, always…
AMC cookware love….at Holi Cow!
Hazelnut Frangelico Chocolate Tart
Short crust pastry
200g cake flour
Pinch of salt
120g cold butter
1 egg yolk
15ml – 30ml iced water
For the filling:
400g white chocolate – I used Belgian
150ml fresh cream
5ml vanilla paste
60ml Frangelico liqueur
50g cold butter
250g Spar mascarpone
75g roasted hazelnuts
Gold dust, to decorate
Whipped cream, to serve
Place the flour and salt in a mixing bowl.
Slice the butter into little cubes.
Lightly rub the butter into the flour until the mixture resembles breadcrumbs.
Add the sugar and mix lightly.
Lightly beat the egg and add to the crumbed mixture.
Use your fingertips to lightly work into soft dough.
Add the iced water and work lightly.
Take care not to overwork the dough as this could make the pastry heavy.
Refrigerate the dough for 5 – 10 minutes and then roll out into a round large enough to cover a greased 23cm loose bottom pie tin.
The pastry should go up 3cm up the sides of the tin.
Prick the pastry with a fork and leave to chill in a refrigerator for 30 minutes.
Cover the pastry with baking paper and fill with beans – this is called blind baking the pastry.
Bake in a pre-heated oven at 200°C for 15 minutes.
Remove the beans and baking paper and bake for another five minutes.
Leave the pastry to cool.
For the filling:
Chop the chocolate into little pieces.
Heat the cream with the sugar and vanilla paste in an AMC Chef’s Pan until it starts to bubble around the edges –remove from the heat.
Add the chopped chocolate and mix gently.
Mix until the chocolate melts into a smooth sauce.
Add the Frangelico and leave aside to cool slightly.
Gently whisk the cold butter into the chocolate – and thicken.
Once the chocolate has cooled completely, add the mascarpone
(I suggest you use the Spar Mascarpone for this recipe….it does not split or make the mixture curdle…..this would be a costly error and one that I have made much to my horror! It’s heartbreaking but we live and learn!)
Use a spatula to stir the mixture and stir until smooth.
Pour the mixture into the baked pastry case.
Toss the hazelnuts in the gold dust and garnish with roasted hazelnuts.
Once the chocolate has set, slice and serve with whipped cream.