Thursday, 4 August 2016

Recipe mix

SNOEK CURRY
Cape Malay Cooking with Fatima Sydow

Ingredients
8 Snoek pieces
2-3 onions, peeled and finely chopped
2 tsp black mustard seeds( optional)
6 curry leaves
3 cinnamon sticks
4 garlic cloves, peeled and finely grated
1 tomato, peeled and grated
Salt to taste
3 tbsp coconut oil ( or oil of your choice)
3 cardamom pods
2 level tsp turmeric
2 tbsp roasted masala
1 tsp mother in law masala or mild chili powder
Fresh coriander for garnish

METHOD
In a large deep pan or pot, heat the oil, add the onions , mustard
seeds, cinnamon sticks, cardamom pods and curry leaves and fry
until golden brown

Next , add the tomato and garlic and cook for 10 minutes, stirring
when required.
Next, add all your spices and salt and a dash of water and cook for
15 minutes adding a little water every few minutes to prevent sticking
and burning.

Add the snoek pieces and a cup of warm water.
Simmer for 15 minutes only .
Garnish with fresh coriander .

Chicken Strips Recipe

1kg chicken cut into strips

1 1/2 cups milk
2 beaten eggs
Soak chicken in above overnight

2 cups flour
2tsp BP
1 tsp salt
1 tsp pepper
Dip in flour and then fry.

In a pot warm 1/4 cup oil and 3 tbs mochachos spice. Warm on stove. Remove from heat.Toss strips in spice and drain.

To the above recipe the changes i made i used

1 cup milk
1 1/2 flour
After frying the strips sprinkle mochachos spice over the strips

Choccachino recipe

1 tsp coffee
1 tsp Milo
1 tsp hot chocolate
2 tsp condensed milk or add to taste
1 cup full cream milk
Mix all ingredients and bring to the boil. Add a few blocks of any chocolate.
Perfect for chilly evenings

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