broadacres superspar

Almost turkey time…..

Roast Turkey Flattie by Yudhika Sujanani

Roast Turkey Flattie by Yudhika Sujanani

The turkey panic has just started to set in and the Christmas recipe requests have started to flood in.  How to make this and how to make that…..it’s going to be a hectic few weeks and together with AMC cookware, we will be covering festive recipes in the Post newspaper for the next four weeks….so from spicy turkey to flop proof christmas cake…we will have you cooking like a superstar for Christmas!  To get into Christmas mode….enter the KitchenAid stand mixer competition, click here….https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/

 

To kick off our festive recipe month, let’s talk turkey….it can be quite daunting…just the mere size of it!  Well, take a deep breath and let’s get started….

 

There are a few things you need to bear in mind with turkey….I have to thank Mrs Tarr from Broadacres Superspar who I call the queen of Christmas….it’s purely unbelievable….every year I volunteer to work on Christmas Eve and Christmas Day at the store…..it’s our tradition and boy, there are lots of turkeys and gammons that we send out.  Pat Tarr has debunked all the turkey myths and I will share some of her knowledge with you!

 

 

Firstly…never defrost a turkey at room temperature…turkey and any poultry for that matter.  Turkey spoils really easily.

Secondly, defrost the turkey in a water bath IN THE REFRIGERATOR. This may take 3 – 4 days depending on the size of the bird.

If you are stuffing the turkey, don’t overstuff and closely pack the filling – this might leave the filling uncooked.

Allow 30 minutes for every kilogram – so a turkey that weighs 5 kilograms will take around two hours to cook.

 

And the last important tip….rest rest rest the turkey….this gives the meat time to re-absorb those delicious juices which keep the turkey tender and moist!

 

Time for a Christmas lift off…..here is my first recipe!

Here is a turkey flattie recipe for you – if you flatten the  turkey, it cuts down on the cooking time.  Also remember to leave the skin over the breasts intact to keep the turkey moist…nothing worse than dry turkey!

 

I love a home-made spiced butter – and it makes the turkey super moist.  Play around with the recipe – you can add different herbs, spice it up or down or just keep it simple.  Adding sunflower oil to the rub prevents the butter from burning!

 

Please feel free to leave a comment….I do love the feedback…and Happy Cooking!

 

 

 

 

Roast Turkey Flattie
Serves 8

Ingredients

4,5kg oven ready turkey
Sea salt
Black pepper
2 large onions
100g salted butter

50ml sunflower oil
4 cloves garlic, crushed
2 green chillies, crushed
4 sprigs coriander with roots
6 sprigs fresh thyme

Here’s how

Rinse turkey under cold running water.  Wipe the turkey with absorbent paper towel.  Place the turkey on a cutting board.  Press down on the breast bone twice.  Turn the turkey over and with a sharp pair of poultry scissors cut on either side of the back bone.  Remove the back bone.  Open the turkey and lay on a roasting pan.  Season the turkey with sea salt and black pepper.  Finely chop the coriander leaves, stalks and roots.  Place the garlic and chopped coriander and pound together.  Mix the garlic and coriander into the soft butter.  Then add the sunflower oil.  Rub half of this butter mix over the turkey.  Gently lift the skin of the turkey and rub the other half of the butter over the turkey.  Place the sprigs of thyme under the turkey skin.  Grate the onions and then squeeze out the moisture.  Reserve the juice and the half the onion pulp.  Place the reserved onion pulp under the turkey skin.  Pour the onion juice over the turkey.    When the turkey is at room temperature, roast the turkey at 220 degrees celsius for 10 minutes – then roast at 180 degrees celsius for 80 – 90 minutes or until the juices run clear when pierced.  Strain the juices from the bottom of the tray into a jug.  The fat will rise to the top.  Skim the fat off the top of the turkey and onion juice.  Leave the turkey to rest in a warm place for an hour. Carve the turkey and spoon the reserved juice over when serving.   

Yudhika’s Tips


Fresh sage can also be used in this recipe.  

Advertisements

To crush a bunny chow….

 

Ready to bunny....Yudhika Sujanani on Mela

Ready to bunny….Yudhika Sujanani on Mela – Wardrobe: Sun Goddess

 

For heaven’s sake, we are not cooking up a bunny rabbit! It’s a  Bunny Chows and almost like traveling back in time…you have to take a trip down memory lane….so how do you describe eating a bunny….is it to eat a bunny?  No!  Everyone has their own terminology…to kill a bunny….to crush a bunny or to slay a bunny but there is never any cutlery!

 

Indian fast foods have a story behind them….and bunny chow was a way of serving curry in hollowed out bread that didn’t need a plate or cutlery…it was borne in times of hardship, racism and apartheid.  The best ‘Durban fast food’ was the result of those difficult times so yes, while we now live in a generation of born free’s, the bunny chow movement is still going strong!

 

When I think bunny chow, I think Island Hotel in Isipingo Beach!  My Nan’s sister, Phyllis owned the Island Hotel…well, it was owned by the ‘B V Naidoo’ clan that owned the hotel.  Strangely enough, the Andhrite community still speak of clans!  I do find it quite amusing…what if you just don’t have a clan or fit into one either?  I was never a fan of the chicken bunny….give me a good old bean bunny  or my other bestie, the famous lamb bunny.

 

We loved visiting Granny Phill!  She was always feed us…making sure that we were over fed and cheerful when we left….and definitely in need of an arvie nap!  She would cook up large batches of curries in massive pots…the cooking gene runs deep in our family!

 

Granny Phyllis passed away a few years ago…but she has left some beautiful food memories behind….we would smell the curry in the car park of the hotel and we knew that she was around!  She cooked with love and hearty…a larger than life personal with a sense of humor that just made us giggle!

 

Today, on SABC 2’s Mela, we are celebrating our ‘South African’ess’ on the show!  An iconic South African dish…should we call it a dish?  Dish or not…it’s really a feast!  This is a basic recipe….you can play around with it….for me personally, a Bunny Chow should have some of my favourite Durban flaves…..hot, spicy and it screams out for pickle!  I always have bits of pickle masala left in bottles in the refrigerator….and it’s just too delicious to throw out so we live with the irritation of the oily rings they leave in cupboards, shelves and counter tops!  If you missed today’s food Mela episode, click here to take a look: https://yudhikayumyum.com/sabc-2s-mela-videos/mela-bunny-chow/

 

There is just something about pickle…it has a magical ability to get out of the bottle! Maybe, it’s just too delicious to stay in a bottle!  So, here is a great way to use of those delicious bits of pickle masala….just pop a few scoops into your curries…it works well with paneer, chicken, seafood and lamb….my favourite is the lamb curry!  I also add some ‘home made fat chips’ to my bunny.  I squish the chips on top of the curry and then spoon more of that pickle masala sauce on top just to make it a super treat!

 

It’s also one of my favourite fix it ingredients….if the curry just needs a bit of ooooommph, add a scoop and it will remedy a bland curry transforming it into a magical one!

And the ingredients are....

I use lamb shanks or knuckles for this curry…I don’t enjoy the texture or flavour…maybe, I should say lack of flavour in leg of lamb so although it is boneless, it falls short on flavour!  I pop up to our local….the Broadacres Superspar and get Mr Pat to prepare the lamb cuts for me!  He is brilliant and one of those old school ‘blockman’ or butchers!  On his recommendation, I have tried a combination of knuckles and shoulder which I must say resulted in the tastiest curry ever!  Shoulder would be just a little too bony for a bunny.

 

If a bone finds its way into your bunny chow….just keep going!  Your fingers are going to get messy anyway so it’s not a train smash!

 

Rules for eating a bunny…just a quick lesson on bunny chow etiquette:

 

1. No cutlery

2. Only share a bunny with someone you know….it would just be weird to eat a bunny with someone you didn’t!

3. No bunny chows on first dates – save that for maybe the second!

4. Soft drinks work best with a bunny…I mean really, who ever drank red wine or champagne with a bunny…and fruit juice is just as bad!

5. If you love someone, let them have the soft bread on top!  You can also let them have the only potato or the last one!  That’s really saying, ‘I love you…big time!’

6. Need to rinse your fingers after an ‘outdoor’ bunny feast….use the windscreen washer….works perfectly every time!

The Bunny Chow....by Yudhika SujananiLamb Bunny Chow

 

Makes 4 quarter bunnies!

 

4 lamb shanks, each weighing around 350 – 400g

60ml sunflower oil

2 cinnamon sticks

2 bay leaves

1 onion, finely chopped

7,5ml coarse salt

60ml crushed ginger and garlic

45ml red chilli powder

10ml ground coriander

5ml ground cumin

5ml garam masala

2ml turmeric

2 tomatoes, blanched and chopped

30ml pickle masala, optional

 

Home-made potato chips, to serve

 

 

Heat the oil in a large AMC pot. Fry the cinnamon sticks and bay leaves.

Add the onion, sprinkle in the salt and sauté until the onion is light golden brown.

Add the ginger and garlic, stir for a few seconds, then add the red chilli powder.

Place the lamb shanks into the pot and coat in the spice mix.

Pour 500ml boiled water into the pan, then add coriander, cumin, garam masala and turmeric.

Simmer until the meat is tender and starts to leave the bone – you may need to add more water if necessary.

Remove the shanks from the pan, and place on a chopping board. Leave to cool slightly, and debone the shanks. Discard the bones.

Add the tomatoes to the sauce and once they soften, add the deboned lamb. Stir the pickle masala into the lamb and simmer for a few minutes.

Check the seasoning and adjust if necessary.

 

To serve:

 

Slice a loaf of bread in half and hollow out the soft inner, leaving the crust intact.

Spoon the lamb into the bread and then top with coriander and freshly made potato chips. Spoon more sauce over the chips and serve.

 

 

 

 

Shah Rukh in the bag….

 

Behind the scenes on SABC 2's Mela

Behind the scenes on SABC 2’s Mela

I got to see Shah Rukh Khan up close and personal about  15 years ago when he first performed in South Africa….he was a great performer then but didn’t really catch my eye….well, now he is sporting an eight pack and has definitely got my attention!  He has clearly earned his title as the ‘Badshah of Bollywood’!

 

Shah Rukh’s favourite meal is Tandoori Chicken and I prepared this with my very own spin for Mela!   I love tandoori anything, the only problem is that it does tend to dry out….so I worked my way around this to prepare an all in one Tandoori Chicken Traybake that is deliciously moist and tender!

 

It’s a simple recipe…all you need to do is introduce the ingredients, leave to marinate and they spices do the rest!  It’s also one of those dishes that is a complete crowd pleaser so if you are looking for a spicy chicken meal without the fuss, this one is for you!  If you missed the episode, click here…https://yudhikayumyum.com/sabc-2s-mela-videos/mela-shah-rukhs-tandoori-chicken/

 

It's in the bag.....marinated chicken for the tandoori tray bakeI pop the chicken into a Glad bag and pour the marinade ingredients in to make it as mess free as possible.  This works really well, saves on the washing up and also the bag goes straight into the refrigerator to marinate.  I have added magic masala to this recipe which is a spice from my own brand.  You can leave it out or use an unsalted chicken spice to replace it.  The marinade can be done a day in advance but always bring the chicken to room temperature before roasting.

 

A big thank you to the Mrs Pat Tarr and her team at the Broadacres Superspar with all the behind the scenes help in getting the ingredients sourced and delivered!

Tandoori Chicken Traybake by Yudhika SujananiTandoori Chicken Traybake

 

Ingredients

 

2 whole chickens

8 cloves garlic, crushed

30ml crushed ginger

25ml red chilli powder

15ml ground coriander

10ml ground cumin

10ml garam masala

15ml Magic Masala

Pinch of turmeric

125ml double thick yoghurt

Juice of 1 lemon

125ml water

5ml coarse salt

2 stock cubes, crumbled

1 x 400g tin chopped tomatoes

2 large onions, sliced into wedges

50ml fresh cream

Fresh coriander, to garnish

 

Here’s how:

 

To flattie the chicken, lay the chicken on a chopping board with the breast side facing up. Press down hard on the breastbone twice. Turn the chicken over and use poultry shears to cut alongside the backbone of the chicken. Repeat on the other side and discard the backbone.

 

Remove the tip of the wing, excess fat and skin. Rinse the chicken under cold running water and pat dry with absorbent paper towel.

 

Place all the remaining ingredients except the tinned tomatoes and sliced onion into a non-reactive mixing bowl. Whisk until the marinade is smooth.

 

Smear the marinade over the chicken flatties and leave to marinate for a few hours.

 

Place the chickens in a deep roasting pan with the skin side facing up. Roast the chicken in a pre-heated oven at 180°C for 45 – 50 minutes, basting every 15 minutes.

 

Stir the chopped tomatoes and onion wedges into the pan juices and return the chicken to the oven for 15 minutes. The juices should run clear when the chicken is tested with a skewer.

 

Pour the cream into the roasting pan and stir into the sauce. Check the seasoning and adjust if necessary. Garnish with fresh coriander and serve.

 

 

 

 

 

Sugar ‘n Spice: It’s a date….

Yudhika Sujanani's Date Crumble

Yudhika Sujanani’s Date Crumble

I have mentioned Mrs Anne Bramdeo in my Curry Me Home recipe book and in a few blogs. She is just one of those people who you carry in your heart! If I had to count my blessings on a quiet day…she would feature as one of my greatest!

Now, about Anne Bramdeo…she taught me how to make mealie meal rotis and convinced me to stop using an AMC pot lid to get them perfectly round. She also showed me how to smock, make chilli pickle and how to keep your spice rack in order. When I am in her company, I feel happy and content…close to twenty years later – I am certain that it is one of those soul mate connections that we share.

Anne Bramdeo loves dates…when I last visited her she enthused about ‘date jam’. I hunted high and low – but there was no date jam to be found at the supermarkets…I think I should have a quiet word with Pat Tarr from Broadacres Superspar about this. By the way, I did take Mrs Tarr a chunk of this crumble and she says I should get a ‘WARNING’ because it was so moreish!

I set out to perfect a date jam and tweaked the recipe just before the Sugar ‘n Spice ‘Feast of Eid’ show. I added a pinch of cardamom and a handful of pistachios. I used the home-made jam to zhoosh up an old-fashioned crumble! I am delighted to share this with you and say that this recipe like so many others was inspired by a very special lady who I fondly call Aunty Anne!

Tune into DSTV’s Saffron TV on Channel 195 to catch the show…

Saturday 27th July –Eps 1 & 2 at 3pm….repeat at 8pm

Sunday 28th – Eps 3, 4 and 5 at 1pm …Eps 6 & 7 at 2pm – music break in between…repeats at 6pm and 6.30pm

Daily from Monday 29th at 7.30 pm…2 eps back to back…repeats daily at 8am, 12pm and 4pm.

PS – Anne Bramdeo turns 70 next month and I am hoping to pop to Durban to visit her on this special day…Maybe, I could make her this date crumble?

Here is the recipe…

Date Crumble:

Date Jam

500ml cold water
500ml sugar
500ml chopped dates
5ml ground cardamom
45ml fresh lemon juice
125ml pistachios

Dissolve the sugar and water in a 24cm AMC pot.
On a medium heat, stir the solution until the sugar crystals have dissolved.
Bring the solution to the boil and then add the chopped dates.
Simmer until the dates are soft and mushy.
To test the jam, place a little on a saucer.
Scrape the jam with a back of a teaspoon – there should be a visible line in the saucer.
Add the lemon juice and pistachios.
Stir well and leave to cool.

For the crumble:

Ingredients

250g Spar butter
45ml sugar
45ml Spar sunflower oil
5ml vanilla essence or vanilla paste
2 eggs
10ml baking powder
600ml – 700ml cake flour
Spar Icing sugar, to dust

Place the butter and sugar in a Kenwood Chef and cream until light and fluffy.
Add the sunflower oil and vanilla paste.
Add eggs one at a time, beating well after each addition.
Sift 600ml cake flour and baking powder into the cream butter.
Use the dough hook to work the ingredients into a soft ball.
Add a little more flour if the dough is too soft.
Divide the dough into two portions.
Place one portion in the freezer to firm up.
Grease a 23cm loose bottomed pie tin and press half the dough over the base.
Spread the date jam over the base.
Grate the chilled dough directly over the jam.
Bake the crumble in a pre-heated oven at 180 degrees celsius for 30 – 35 minutes or until it is golden brown.
Turn the crumble from time to time to ensure that it browns evenly.
Remove the crumble from the tin while it is still hot and dredge with layer of icing sugar.
Serve warm with a dollop of cream or ice cream.

Yudhika’s Tips:

I prefer to make this with real butter – what could be nicer? I am not oblivious to the cost of butter but I label myself a keen shopper so when I spot the Spar butter on special, I load up my trolley and avoid making eye contact with the other shoppers…I recommend this butter for baking and when on special it retails for R19.95 per 500g! What a win!

The Icing Sugar is also a Spar house brand! I like the resealable bag and it does not harden and become super lumpy….I sometimes cheat when making frosting and pop it into the Kenwood with out sifting it…I am a self-confessed lazy chef that hates washing up!

Curried Lamb Knuckles –

Curried Lamb Knuckles

There is no downside to cooking a Lamb Curry – its hearty and delicious and tastes even better the next day.  If I was a cut of lamb….I would be a knuckle….its got it all.  Tender meat, a bone that adds flavour to the sauce not to mention the marrow.

I don’t visit a stand alone butchery….my favourite butcher is Mr Pat from Broadacres Superspar.  He reminds me of growing up in Isipingo and visiting a butcher and specifying exactly what you want.  Whether its trimming lamb chops to perfection or slicing the knuckles to the exact size…he is a superspar….errr….I mean superstar.  Mr Pat is an old school butcher and such a gentleman (he takes off his cap every time he greets me)…from the days when meat was not pre-packaged and perfect….

I use my AMC electric pan to cook lamb – its perfect for slow cooking lamb and the food can be kept warm for ages.  After the water is added, I reduce the setting and forget about it for a good 2 hours.  Slow cooking is the best way to get the lamb meltingly tender.

 

 

Here is my recipe for Curried Lamb Knuckles….

 

 

 

Serves 6

 

 

Ingredients

50ml sunflower oil
2 cinnamon sticks
1 large bay leaf
5ml cumin seeds (jeera)
1 large onion, finely chopped
7,5ml coarse salt
15ml crushed ginger
10ml crushed garlic
15ml red chilli powder
12,5ml roasted ground coriander (dhania powder)
7ml roasted ground cumin (jeera powder)
2,5ml turmeric
1,2kg lamb knuckles
2 tins butter beans, drained
1 tomato, blanched and chopped
5ml garam masala
2 sprigs curry leaves
Fresh coriander, to garnish
Here’s how:
Heat oil in a large, thick bottomed pot.  Fry the cinnamon sticks and bay leaf until fragrant.  Sprinkle in the cumin seeds and when they begin to crackle, add the finely chopped onion.  Stir in the salt and saute until the onion pieces turn a light golden brown.  Stir in the crushed ginger and garlic.
Remove the pot from the heat and then add the red chilli powder, ground cumin, ground coriander and turmeric. Stir for a few seconds and then add the lamb knuckles.  Return the post to the heat.  Stir fry the lamb knuckles in the onion and spices until it begins to stick and brown.
Pour in boiling water to cover the knuckles and simmer for 30 – 45 minutes or until soft and tender.
Pour in more water if necessary.
Add the butter beans, and chopped tomato only when the lamb is tender.  Simmer for 5 minutes on a low heat until the tomato has softened and formed a thick sauce.
Add more boiling water if necessary.  Sprinkle in the garam masala and curry leaves.
Garnish with fresh coriander.

 

Yudhika’s Tips

If you are lucky enough to be near the Broadacres Superspar, you can order your meat from Mr Pat on 011 540 1500.

Leg of lamb can be used instead of knuckles although it tends to be a bit more dry.

Lentils can be used instead of butter beans.
Adjust the red chilli powder according to your taste.

Salt is added to the onion because it speeds up the browning of the onion and cuts down the initial cooking time.

Visit the AMC cookware website…www.amcsa.co.za for more information on their cookware units.

The Day Enrique Came To Town

Some of the delicious dishes at the Superspar

Some of the delicious dishes at Broadacres Superspar

I have been a guest chef at the Hobart and Broadacres Superspar for the last few months.  Both these stores have kept me on my toes – in fact, it’s actually the customers who keep me busy.  The demand for home cooked convenience meals has been growing.  During the Winter months there is a spike in the demand for comfort food. Soups, Hot Pots and Casseroles and yes, you guessed it….CURRIES!

 

The Curry Me Home Display at Broadacres Superspar

Chicken with baby spinach, Brinjal in Coconut Sauce (Mrs Tarr’s favourite), Coconut and curry leaf lamb and Mediterranean chicken casserole are just some of the dishes I have been preparing at the hot counter.  The customers have been enthusiastic and adventurous about the new meals and often talk about how much easier it is to pick up a meal rather than cook.  A lady popped in last week to pick up Pumpkin Pie (this is a speciality at both Broadacres and Hobart) that she was taking to Cape Town.

Loving the Spar’s Freshline baby spinach – All washed and ready to go!

My cooking stint last week coincided with the Spar International visit.  There were around 300 delegates from all over the world that visited the Broadacres Superspar.  I was gob smacked – I had absolutely no idea that there were Spar stores in so many different countries.  We watched as they wandered around the store staring at name badges…there were visitors from Netherlands, Italy, Germany, Ireland and Austria – the list does go on.

The chicken breyani was simmering gently in my largest AMC electric pot.  If I could compare this pot to a 4 x 4, I would say that its not like having an ordinary one – Its like having a top of the range Porsche Cayenne!  This 40cm Magnum AMC pot always saves the day!  In the pot world it says “I have arrived!”  The chicken with baby spinach was cooked in time and the delicious spicy aromas wafted throughout the store.  The one thing that always stands out about these two Superspars is that it attracts the ‘gourmet customers’.  Broadacres Spar is an institution – just when boerewors got boring, they came up with the red wine, chilli and garlic wors.  That earned the Spar a big gold Yudhika star!  It is by far the best ‘blow your socks off’ boerie I have ever tasted.  Since the breyani was a new dish we handed out little tasters garnished with crispy onions and coriander.

The pot of all pots – My AMC Magnum

The last bus pulled in outside the Spar.  There were a few quiet whispers and a few ladies remarked that the Spanish visitors had arrived.  A lady at the counter said, ‘Off all the days!  Off all the days, today is the day I am shopping in my gym clothes!’

Can you imagine a bus load of handsome, well dressed men who look like Enrique Iglesias??? One or two Enrique lookalikes would be challenging but a bus load of them was just more that most girls could handle!  They toured the store turning heads everywhere they went.  Boy, I wish I had made a “Pull Out All The Stops Paella’ that day.  I handed out Chicken Breyani tasters instead.  I don’t know if they could sing – but that was the last of my worries!

My advice to the single ladies out there is, “Maybe you should book your next holiday to Spain and check out the ‘historical sites’ and soak up some Spanish culture.”

Enough about the Spaniards – the Breyani never made it to the hot counter.  We sold out in half an hour with the Broadacres customers ordering mainly large portions.