Pickled Fish

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Pickled FishSauce:

3 large onions

1 tbsp of grated ginger

4 chopped cloves of garlic

2 tbsp of oil

dried chilli*

black peppercorns*

cloves*                                                            3 bay leaves*

2 tsp coriander*                                             2 tsp mustard seeds*

2 tsp ground cumin*                                     2 tsp ground turmeric*

2 tsp masala powder*                                   ½ cup brown sugar

1 cup grape vinegar                                       ½ cup water

Saute onions, grated ginger, garlic in oil. Add a dried chilli*, black peppercorns*, cloves*, bay leaves*, coriander*, mustard seeds*, ground cumin*, ground turmeric* and masala powder*. Cook for a few minutes – then stir in brown sugar and cook till caramelised. Add grape vinegar & water and simmer until sauce thickens. (For a thicker sauce, add 1 teaspoon cornflour). Set aside and keep warm.

Fish:

500g firm fish (yellowtail or hake)
flour
1 beaten egg
oil for frying

Cut firm fish into strips, dip fish into seasoned flour then, just before frying, into beaten egg. Place gently into hot oil in batches. Fry till golden and drain on paper towel. Place fish in a dish and cover with warm sauce. Allow to cool and refrigerate for at least 2 days.

NOTE: All ingredients marked with an asterisk are available at Dried Fruit for Africa.

 

Hot Cross Buns

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Basic Rich Yeast DoughBasket of hot cross buns
5 ml Active Dry Yeast
1 Tablespoon Sugar
250 ml Warm Scalded Milk
250 ml Cake Flour
50 ml Butter melted in 250 ml Lukewarm Scalded Milk
3 Eggs, beaten
1 kg Cake Flour
5ml salt

Mix the yeast and sugar with the warm scalded milk in a large mixing bowl. Add 250ml Cake Flour to the yeast mixture and beat well. Cover and leave for about 45 mins to an hour in a warm place until foamy and light. Add the butter and milk mixture to the yeast. Add the eggs, flour and salt and mix very well. Knead the dough until smooth, 4 – 5 mins. Cover dough and allow to rise in a warm place until doubled in size, about 1 hour

Buns:
(Cinnamon, Mixed Peel & Seedless Raisins available at Dried Fruit for Africa)
10 ml ground Cinnamon*
60g Mixed Peel*
60g Seedless Raisins*
1 egg yolk beaten with 15ml milk

For the cross on the buns:
3 tablespoons plain flour
½ tablespoon caster sugar
2 tablespoons water

For the sugar glaze
1 tablespoon caster sugar
1 tablespoon boiling water

Add the following to the basic rich yeast dough: Knead 10ml ground cinnamon, 60g mixed peel, 60 g seedless raisins (all available at Dried Fruit for Africa) into the risen dough. Shape into buns, place onto a greased baking sheet and, with a very sharp knife, cut a deep cross into the top of the bun. Cover loosely and set aside in a warm dry place until risen to double in size, about 30 minutes. Brush with egg yolk beaten with a little milk and then mix the flour, sugar and water into a smooth, thick paste. Using a teaspoon, dribble two lines over the buns in the indent of the cross, and then bake in the oven at 200ºC (400ºF) for 15-20 minutes. When the buns come out of the oven, mix the sugar and boiling water together for the glaze, and brush each hot bun to make them sweet and shiny. Enjoy