soweto tv

Kasi Kings and Queens….Recipes from Kasi Kitchen!

Cindy and Yudhika - Shooting kasi kitchen on Soweto TV

Cindy and Yudhika – Shooting kasi kitchen on Soweto TV

Shooting Kasi Kitchen is always fun and this time was no different! There is always a bit of drama in my life and my first shoot with the KK team was postponed due to a bout of bronchitis. The team arrived wearing their best smiles although it felt like we were shooting at midnight…bright, early and super cheerful. The star and Kasi Queen of the show, the lovely Cindy, was her usual bubbly cheerful self…looking forward to a day of fun and feasting!

Yudhika , Patty and the troublesome Afghan...Beautiful Cleo

Yudhika , Patty and the troublesome Afghan…Beautiful Cleo

My troubles started when I decided on an outfit and couldn’t get into it because the zipper was stuck…any girl would be devastated and it took me a while to get my head around it. A bad omen to start the day, perhaps? A runaway afghan hound was next…I took my heels off and dashed up the road only to realize that I had forgotten the collar and lead so we had to carry the fabulously beautiful Cleo back home. The camera crew and Cindy were terribly amused, dashed out and took pictures as we carried the beauty back home.

I love my pink shoes...and tv shows, of course!

I love my pink shoes…and tv shows, of course!

Then it was the hadedas, noisy kids at home and barking dogs….curveballs have become part of the plan. Thankfully, the team were un-phased by the madness and just kept going! Rob was around during the shoot and he spotted me wearing my bright pink shoes…bad memories of a day on an island holiday popped into his head…then, me insisting that I NEEDED these shoes and there will never be a pair like these ever again! He then said he had a ‘marginal headache’ coming on…but I wasn’t going to leave without the shoes! Which shoe loving girl would leave without them behind??

Here are some of the recipes that I made on Kasi Kitchen last year…lamb breyani, thai prawns and a decadent chocolate cake…click on this link for a bit of Kasi Magic from our last show! https://yudhikayumyum.com/2013/01/20/better-late-than-never-recipes-from-kasi-kitchen/

My Spar stock my range of spices and recipe books too…here is a link to the stockists: https://yudhikayumyum.com/my-spar-stockists/

You can also email me if you would like us to deliver via mail order!

Yudhika's Cheesy Chicken Roti

Yudhika’s Cheesy Chicken Roti

Cheesy Chicken Roti

Chicken and Spinach Filling

Ingredients

60ml sunflower oil
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger
10ml crushed garlic
10 – 15ml red chilli powder
800g deboned chicken thighs, chopped
5ml ground Curry Me Home coriander
5ml ground Curry Me Home cumin
5ml Curry Me Home garam masala
Pinch of turmeric
400g chopped Spar tomatoes
400g baby spinach

Grated cheese to assemble wraps

To make the chicken:

Heat the sunflower oil in a 30cm AMC pot.
Add the onion and salt, then saute until the onion is light golden brown.
Add the ginger and garlic – saute for three seconds taking care not to let the ingredients burn.
Place the red chilli into the pot preferably on the side of the pan.
Stir for a few seconds, then add the chopped chicken pieces.
Saute the chicken until the meat is sealed.
Sprinkle the ground cumin, coriander, garam masala and turmeric over the chicken.
Stir for a few seconds and add the tomatoes.
When the tomatoes soften, add the baby spinach and simmer until the spinach wilts.
Sprinkle magic masala over the curry – and cook for another minute.

For the Roti

Ingredients:

750ml cake flour
5ml fine salt
375ml boiling water
75ml sunflower oil
Melted butter, to cook

Here’s how:

Place flour and salt in a mixing bowl.
Pour in boiling water and mix with a wooden spoon.
Pour oil over the dough and mix to combine.
Knead the warm dough until smooth.
Roll into a large ball and keep kneading until the cracks are not visible.
Roll the dough into a length and slice into twelve equal pieces.
Roll each piece into a length.
Curl up the half the length.
Curl the other half in the opposite direction.
Fold one piece over the other.
Dust the pieces of dough in flour and place in a mixing bowl.
Cover with a damp cloth and leave aside for an hour.
Roll out each piece of dough into a round ensuring you keep the surface dusted with flour.
Leave the rotis on a well floured counter.
Repeat until all the dough has been rolled out.
Cook the roti on a hot AMC skillet.
When small bubbles and freckles appear, flip the roti over.
Drizzle a little melted butter over.
Turn the roti over and lightly brown on the other side.
Remove and place on a wire rack.
Repeat until all the rotis are cooked.
Pile them on top of the other and leave to cool before storing in a cake tin lined with wax paper.

Yudhika’s tips

The water must be boiling hot when it is added to the flour.
Use a cutter to ensure that the rotis are perfectly round.

To assemble:

Place the chicken filling on the roti, sprinkle cheese on top of the filling, sprinkle with spring onions and then place a roti on top.
Toast on an AMC skillet until the cheese has melted.
Slice into wedges and serve hot!

Yudhika's Strawberry Cream Scones...

Yudhika’s Strawberry Cream Scones…

The best Strawberry Cream Scones…

Ingredients:

560g cake flour
30ml baking powder
30ml castor sugar
5ml salt
250g Spar butter
3 eggs
200ml fresh cream

For the egg wash:
1 egg
10ml milk

To serve
Butter,
Strawberry Jam
Whipped Cream
Fresh strawberries

For the tasting...yum yum time!

For the tasting…yum yum time!


Here’s how

Preheat oven to 200 degrees celsius.

Lightly beat the eggs and cream together. Sift flour, salt and baking powder together in a large mixing bowl.

Cut the butter into little blocks and add to the sifted dry ingredients. Lightly rub the butter into the flour using your fingertips. When the mixture resembles crumbs, pour in the egg and cream mixture.

Gently mix the ingredients together and work into a soft dough. Do not knead the dough. The dough will be soft but not perfectly smooth.

Roll the dough into a ball. Lightly flour the work surface and roll out the dough. It should be about 2cm thick.

Dip the scone cutter into flour and cut out rounds. Gather the off cuts and gently knead into a ball. Repeat the process until all the dough has been used up.

Place the rounds on a greased baking tray. Leave the tray in the refrigerator for 10 – 15 minutes.

Beat the egg and milk together and brush the top of the scones with this egg wash.

Bake for 10 – 12 minutes or until the scones are golden brown on the top and at the bottom. Leave to cool on a wire rack.

Serve warm scones with butter, strawberry jam, cream and sliced fresh strawberries

Yudhika’s Tips

Keeping the ingredients and dough as cold is possible is the secret to making good scones.

Buttermilk can be used instead of fresh cream.

Try not to let the egg wash drip onto the sides of the scones as it affects the shape when baking.

These scones can be frozen. Remove scones from the oven before they begin to brown. Leave to cool on a wire rack and then freeze. Defrost the scones and then bake for 4 – 5 minutes in a hot oven until golden brown and heated through.

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Better late than never….Recipes from Kasi Kitchen!

Yummy breyani tasting!

Yummy breyani tasting!

I was delighted to meet the Kasi Kitchen team at the Good Food and Wine show late last year.  Cinderella is a delight…easy to work with and blessed with a great sense of humour!  I just love her enthusiasm and see just loves her curries!  After tasting my best party trick, The Emergency Chicken Curry, she did not waste any time in setting up a shoot day to feature some of my recipes on her show.

After a rocky start to the day with the make up artist bailing on us at the last moment, we got going a little later than expected.  I have not seen the show yet but hoping that I did a good job with the hair and make-up.  I must confess that this was the first and a bit like being dumped in the deep end since I am a lip gloss and mascara only kind of person!

hmmmm...fingers crossed on the make up!

hmmmm…fingers crossed on the make up!

Before we get to the recipes, I must apologise for not posting this sooner!  Better late than never is what I always say….my facebook page lit up two days ago after the show was re-broadcasted with requests for recipes….without further delays…here are the star recipes from the show!

And here it is ....my favourite favourite...Lamb Breyani!

And here it is ….my favourite favourite…Lamb Breyani!

Layered Lamb Breyani

Serves 4 – 6

 

Ingredients

1kg lamb knuckles

4 medium sized potatoes

2 onions, finely sliced

Spar sunflower oil, for frying

60ml sunflower oil

1 large cinnamon stick

2 bay leaves

4 cardamom pods

5ml cumin seeds

1 large onion, finely chopped

7,5ml coarse salt

15ml crushed garlic

20ml crushed ginger

30ml red chilli powder

10ml ground coriander

10ml ground cumin

7,5ml garam masala

2,5ml turmeric

100ml fresh cream

2 x 400g Spar tinned lentils, drained

1250ml par cooked Spar basmati rice

60g Spar butter

15ml Curry Me Home Magic Masala

200ml boiling water

Few drops of egg yellow food colouring

Fresh coriander, to garnish

Here’s how:

Peel the potatoes and slice them into thick rounds.

Heat the sunflower oil in a pan and fry the potatoes until tender.

Remove from the oil and leave to drain.

Gently dab the excess oil with absorbent paper towel.

Fry the onion slices until light golden brown.

Remove the onion from the oil and leave in a colander to drain.

Spread the onion slices over absorbent paper towel.

Heat 60ml sunflower oil in a large thick bottomed pot.

Fry the cinnamon stick and bay leaves until fragrant.

Add the cardamom pods and cumin seeds.

When the cumin seeds start to sizzle, add the onion and salt.

Saute until the onion is light golden brown.

Add crushed garlic and ginger.

Stir for a few seconds and then add the red chilli powder.

Stir well and add the lamb knuckles.

Mix the knuckles in the chilli paste and continue stirring until the meat begins to stick.

Lower the hear and scrape the bottom of the pot with a wooden spoon.

Add the ground coriander, cumin, garam masala and turmeric.

When the spices on the bottom of the pot start to brown, pour in boiling water to cover the knuckles.

Simmer the knuckles on a low heat, adding more water if necessary.

When the knuckles are tender and the sauce has reduced, layer the fried potatoes over the lamb.

Pour in the fresh cream over and then layer half the lentils over the potatoes.

Layer the cooked basmati rice over the lentils and scatter the remaining lentils on top.

Dot the rice with chopped pieces of butter and sprinkle the Magic Masala over.

Pour the boiling water into the pot and pour a few drops of egg yellow food colouring over the rice.

Sprinkle the fried onion slices over the rice and cover the pot with a tight-fitting lid.

Simmer the breyani on the lowest heat setting until the rice has steamed through.

Gently toss the breyani and garnish with fresh coriander.

Yudhika’s tips:

Always use cold rice when making breyani as this prevents the rice from getting sticky.

The rice should be par boiled and seasoned in this recipe.

The potatoes can be par-cooked by boiling.

Chicken pieces can be used instead of lamb in this recipe.

I prefer using fresh cream but low fat yoghurt can be used instead.

Adjust the red chilli powder if you would like to make this dish milder or hotter.

Curry Me Home spices are available at select SuperSpars.

Chocolate Sponge cake

Chocolate Sponge cake

And for the Chocolate Ganache Cake….

Ingredients

4 eggs
185ml sugar
5ml vanilla essence
200ml cake flour sifted with 10ml baking powder

Pinch of salt

85ml cocoa powder
100ml boiling water
125ml sunflower oil

To serve:
30ml apricot jam
15ml water
200g milk chocolate, chopped
75ml fresh cream

Here’s how:

Preheat oven to 180 degrees celsius.
Grease and line a 25cm cake tin.
Dissolve cocoa in boiling water and leave aside to cool.
Sift the cake flour and baking powder.
Add the salt to the sifted dry ingredients.
In a large mixing bowl, beat the eggs with a hand-held beater.
Gradually add the sugar while beating continuously.
Continue beating until the mixture is thick and pale in colour.
When the beaten egg mixture leaves a trail on the surface for three seconds, add the vanilla essence and sifted dry ingredients.
Fold the flour into the egg mixture.
Pour the cold cocoa mixture and sunflower oil into the mixing bowl.
Gently fold the ingredients together.
Pour the cake mixture into the prepared tin and bake for 30 minutes.
Turn out the cake onto a wire rack.
Heat the apricot jam with water.
Glaze the cake with the hot jam.
Leave the cake to cool.
Boil the cream and then add the chopped chocolate.
Whisk the cream until the chocolate dissolves.
Continue whisking until the chocolate is thick and shiny.
Pour the chocolate over the cake and serve immediately.

Yudhika’s tips:
Make sure the mixing bowl is oil free before whisking the eggs.  Oil prevents the eggs from incorporating air.
Slice the cake before pouring the chocolate sauce over as this makes it easier to serve.
This cake can be stored in an airtight container for 3 days.
You can also serve this cake with whipped cream and fresh berries.