Month: January 2015

Something fishy…

Old fashioned Durban fish cakes by Yudhika Sujanani

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, https://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!

 

Fish Cakes

Makes 16

 

Ingredients

 

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

5ml salt

1 whole egg

1 egg yolk

 

 

1 egg, lightly beaten

Bread crumbs, to coat

 

Sunflower oil, to shallow fry cakes

 

Lemon wedges, to serve

 

Here’s how:

 

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.

 

 

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Mela: Summer Sizzler Fish Cakes

Yudhika on Mela's Summer episode on SABC 2

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!

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

 

Ingredients

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

 

 

Here’s how:

 

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.

 

 

 

Watermelon Salad

Serves 4

 

Ingredients

 

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

 

 

 

Here’s how

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.

 

 

Mango Fool

 

500g mango pieces, pureed

25ml sugar

15ml lemon juice

250ml double thick cream

100g double thick Greek yoghurt

100g whipped cream, to garnish

Mint leaves, to garnish

 

Here’s how:

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.

 

 

 

 

 

 

 

 

 

Meat Free Monday’s Mushroom Macaroni

Yudhika's Meat Free Monday Mushroom Macaroni

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

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...

All baked and ready for lunch…

Mushroom Macaroni Gratin

Serves 4

 

Ingredients

350g macaroni

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:

 

75g butter

50g cake flour

750ml full cream milk

1 bay leaf

100ml fresh cream

2 egg yolks, optional

50g cheddar, grated

Salt to season

 

Here’s how:

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.

 

 

Perfect Payasam

Yudhika prepping for the Pongal shoot on SABC 2's Mela

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, https://yudhikayumyum.com/sabc-2s-mela-videos/mela-pongal-recipes/

 

Perfect for Pongal or anytime of year....Yudhika prepares payasam on Mela

Perfect for Pongal or anytime of year….Yudhika prepares payasam on Mela

 

Payasam

 

Ingredients

 

1 cinnamon stick

4 cardamom pods

125ml vermicelli, broken

60g butter

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.

 

Crash Test Curry…new cooking class!

Holi Cow, Kingfisher Drive, Fourways  Tel: 011 467 2661

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