fourways

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.

 

 

 

 

 

 

 

 

 

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Raspberry Cream Cake….

Raspberry Cream Cake by Yudhika Sujanani

Raspberry Cream Cake by Yudhika

A perfect recipe to kickstart Spring….its a combination of a deliciously light, slightly buttery sponge, decked with luscious thick cream, studded with raspberries!  This recipe is dead easy and if you are like me and hates pic perfect icing…this one is for you! 

 

It’s been a crazy week at the Holi Cow, with new recipes being developed and I am celebrating the busiest week in our seven month trading life!  With no time or energy for a night on the town (and rather large cocktails), I have been feeling pretty smug!  

 

The Holi Cow cooking classes for September…

 

Holi Cow Cooking Class Update: Cooking Class Update: The Curry Trail – learn how to use your spices to make curries from around Asia….Lamb Vindaloo, Sri Lankan Chicken Curry, Thai Green Prawn, Paneer in Almond Sauce, Rotis and Coconut Creme Brulees. The duration of the class is two hours and is followed by a sit down lunch. Bookings essential.

Date: Wednesday, 10th September 2014
Time: 6 for 6.30pm
Cost: R375 per person

 

Cooking Class Update: Curry 101 Hands on Class – learn how to use spices to make delicious spicy meals in a flash….Lamb Rogan Josh, Chicken Korma, Coconut Prawn, Mushroom and Chickpea Curry, Rotis and Chocolate Ganache Cake. The duration of the class is two hours and is followed by a delicious dinner. Bookings essential.

Date: Saturday, 13th September 2014
Time: 10 for 10.30am
Cost: R375 per person

 

 

Love begins with 'LIKE' - click like or follow on facebook, twitter or the blog and leave a comment!

Love begins with ‘LIKE’ – click like or follow on facebook, twitter or the blog and leave a comment!

 

And for those of you who love cooking and baking as much as I do, take a look at our KitchenAid Giveaway…all you have to do is spread the love….share the competition details on facebook or twitter and tag me in on it…with #KitchenAid #mela

 

Mela, the all new Indian show, will air on Sunday, 7th September at 10.30am on SABC 2!  I find watching myself on TV quite strange so I will probably be in the kitchen, making up one of these delicious cakes for dessert!  

 

Raspberry Sponge:

 

 

Ingredients

 

 

85ml hot water

80ml soft butter

250ml self-raising flour

10ml maizena

4 eggs

185ml sugar

5ml vanilla essence

Zest of 1 lemon

 

 

250g Mascarpone Cheese

60ml icing sugar, sifted

50ml fresh cream

300g fresh raspberries

 

 

Here’s how:

 

Pre-heat oven to 180°C.

Grease and line 2 x 20cm cake tins.

Combine the butter and hot water in a small bowl.  

Stir until the butter melts and leave aside to cool.

Sift the self-raising flour and maizena three times.

Whisk eggs in a large mixing bowl until light and fluffy.

Gradually add the sugar and continue whisking until the mixture leaves a trail visible for three seconds.

Fold the dry ingredients into the egg mixture.

Add the cooled liquid, vanilla essence and lemon zest and fold to combine.

Divide the mixture between the two prepared tins and bake for 12 – 15 minutes.

Turn the cakes onto a wire rack and leave to cool.

 

Whisk the mascarpone and icing sugar until smooth.

Pour the in the fresh cream and whisk for a few seconds.

Add a little more fresh cream if the mixture is too thick.

 

Place the cooled sponge on a serving platter.

Spread half the cream over the sponge.

Scatter half the raspberries over the cream and sandwich with the second cake.

Top the cake with the remaining cream and garnish with raspberries.