I have spent all day working on the Holi Cow newsletter….here is an update on the Indian High Tea and the ‘Hands On’ Cooking Classes….looking forward to seeing you at the Holi Cow! Click on the page below for the full newsletter….
It has certainly been a crazy week! I hosted the first hands on cooking class at the Holi Cow and it was lots of fun with an enthusiastic group. The Curry 101 class covered Lamb Rogan Josh, Coconut Prawns, Chickpea and Mushroom Curry, Creamy Coriander Chicken, Rotis and my famous Dreamy Chocolate Cake.
Here are some pics….
The Curry Queens…
The lovely Dee Ann…steals the spotlight!
I have been sending out invitations to the next cooking class which will be held this Saturday at the Holi Cow….I am tempted to call these posts ‘The Daily Moos’!
There are so many spices that are used in Indian Cuisine and most enthusiastic cooks do find this pretty intimidating. Ground spices are not only for Indian cuisine…ground cumin and coriander is used in mediterranean cuisine as well as Moroccan, Sri Lankan, Turkish as well as Persian cuisine. And the same goes for garam masala, turmeric and red chilli…I love cooking with a pinch of this and a handful of that…the mornings feel crisp and its time to spice things up as Winter approaches….
The Curry 101 class takes you through the basics…from which pots to use…how to get started and then I will take you through the ‘Birds and the Bees’ of Indian Cooking.
The class will be held on Saturday, 29th March 2014 at the Holi Cow cooking school, 38 Kingfisher Drive Fourways. I do request that guests book and arrive at 10 so we can get cooking by 10.30am..lunch is included and will be served at 12.30. This is a hands on interactive class and you will be cooking in my collection of AMC cookware!
Looking forward to seeing you on Saturday. Please do ring us on 011 467 2661 to book.
I am one of those people who can always add one more project to my stressful life. I was on my way to collect pictures from Vanessa Lewis, my photographer friend, when I drove past a “Remax For Sale’ sign…I called Jenny Ramsay, the agent, who was on holiday and climbing Table mountain. I viewed the property a few days later, and arranged for my better half to see it, and much to my surprise, he suggested that we put in an offer….this was the beginning Holi Cow!
The property was really old, a face brick one…inside and out…and needed lots of work. Here are some of the before pics…
It was time for some major renovations and so the drama began. I have never really had much luck with a ‘good builder’ but ours proved to be good but slow…it didn’t help that some things, I mean lots of things changed along the way. Walls moved, finishings changed, more demolition work not to mention electricians, plumbers, and carpenters. We resorted to drinking lots of Gin and I self medicated occasionally to cope with what seemed like a never-ending renovation.
I am not sure what was worse…the pics before renovations or during renovations….take a look at these pics and decide…
I began to lose heart – and just when I did, it seemed to come together. The Eastern Mosaic show on SABC 2 played a big part in getting the renovations done. I had a deadline and passed it on to the team…everyone had to be out by the 10 February. It worked….it was still not 100 percent complete but I had the place to myself for the first time….
Here are some pics from the Holi Cow High Tea…
The guest list…
The Holi Cow, Cooking School and Deli Details – 38 Kingfisher Drive, Fourways, 2191
Contact Number: 011 467 2661
I have had loads of requests and queries about fish curries recently…with Lent and Easter coming up not to mention this crazy rainy spell, fish curry is just what the doctor ordered.
The weather has been pretty awful – in the curry world this means that fresh tomatoes are not at their best. I would recommend using tinned tomatoes for this recipe if like me, are in Jozi where we haven’t seen the sun in a while.
I grew up in Durban and most of us refer to the AMC pot of choice as the ‘flat fish pot’ since the fish is cooked in a single layer. Haul out your AMC flat pot and give this rainy day recipe a bash….
For the fish:
900g salmon fillet
5ml red chilli powder
For the Curry:
60ml sunflower oil
10ml mustard seeds
1 large onion, finely chopped
7ml coarse salt
4 cloves garlic, crushed
10 – 15ml red chilli powder
6 tomatoes, blanched, skinned and grated
5ml ground roasted cumin
5ml ground roasted coriander
Pinch of turmeric
3 sprigs curry leaves
250ml boiling water
10ml Magic Masala
Slice the salmon into pieces and season with salt.
Dust the salmon with red chilli powder an turmeric.
Rub the spices into the fish fillets.
Leave aside in a refrigerator.
For the Curry Sauce:
Heat the sunflower oil in a large pan.
When the oil is hot, add the mustard seeds.
When the mustard seeds begin to pop, add the chopped onion and coarse salt.
Saute until light the onions are a light golden brown.
Add the garlic and saute for a few seconds.
Stir in the red chilli powder.
Stir for 3 – 5 seconds taking care not to burn the spice.
Add the grated tomatoes and simmer for a minute.
Add the roasted cumin, coriander, turmeric and curry leaves.
Simmer until the tomatoes soften and then add the boiling water.
Reduce the heat until simmer until the tomatoes dissolve completely.
Place the fish into the sauce in a single layer.
Sprinkle the magic masala over the fish.
Simmer on a low heat for a few minutes and spoon the sauce over the fish.
Cook for 4 – 6 minutes or until the fish is cooked through.
The fish must be cooked in a single layer.
Any firm fish fillets can be used in this recipe.
Add green chillies for a spicier dish.
The sauce can be made in advance and the fish added just before serving.