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26 July 2017Last updated
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Food | Recipes

Add zing to your meals

Raid your spice rack and fire up your meals

Camera Press
6 Jan 2017 | 12:00 am
  • FINGER-LICKING STICKY CHICKEN WINGS

    Source:Camera Press

FINGER-LICKING STICKY CHICKEN WINGS

Prep time 40 mins
Cooking time About 40 mins
Serves 4-6

3 tbsp soy sauce
3 tbsp oyster sauce
3 star anise
3cm fresh root ginger, peeled and grated
1 garlic clove, finely chopped
1 orange, rind finely grated and fruit juiced
2 tbsp golden syrup or honey
600g chicken wings
2 tbsp sesame seeds
Coleslaw, to serve

In a large baking dish, mix soy and oyster sauces, star anise, ginger, garlic, orange rind and juice, and syrup. Add wings and ensure they’re well coated. Set aside to marinate for 30 minutes.

Preheat the oven to 180°C. Bake the wings until sticky and golden brown, about 40 minutes, turning halfway.

Sprinkle with sesame seeds. Serve with coleslaw and paper napkins.

SPICY PANCAKES WITH CAULIFLOWER FILLING

FR_170106_CAM_spicy-pancakes-with-cauliflower-(Read-Only)

Prep time About 30 mins
Cooking time 30 mins
Serves 4-6

Pancakes
2 tsp cumin seeds
2 tbsp olive oil
1 green chilli, seeded and finely chopped
2 garlic cloves, chopped
3cm fresh root ginger, peeled and grated
120g wheat flour
Salt and pepper
1 extra-large egg, lightly beaten
275ml full-cream milk, plus extra if needed
Oil
Cauliflower Filling
1 head of cauliflower, broken into florets
Oil, for frying
1 tsp ground cumin
½ tsp ground turmeric
½ tsp cayenne pepper
1 tsp salt
To Serve
250ml full-fat plain yogurt
Bunch of fresh coriander, finely chopped

For the pancakes, dry-fry cumin in a pan until aromatic, then add half the olive oil, chilli, garlic and ginger and stir-fry for 2 minutes. Remove from heat and transfer to a mixing bowl. Sift in flour, mix well and season. Make a well in the centre and add the beaten egg and half the milk. Whisk together until smooth. Add the remaining milk and mix until smooth, then whisk in the remaining olive oil. Cover and rest in fridge for 15 minutes.

For the cauliflower filling, heat a pot of oil until hot enough that a cube of white bread browns in 30 seconds, then fry cauliflower florets until golden brown on the edges. Remove from oil and drain on a paper towel. Combine cumin, turmeric, cayenne pepper and salt in a bowl. Sprinkle over the hot cauliflower and toss.

To fry the pancakes, heat a large, non-stick frying pan, add a little oil, swirl and pour off excess. Whisk the batter and add milk if too thick.

Pour a ladleful of batter into the pan and swirl to cover the base. Cook for a minute, then flip and cook the other side. Remove and keep warm while repeating for remaining batter.

To serve, mix yogurt and coriander. Place a spoonful of cauliflower filling in each pancake, drizzle with a little yogurt mixture and roll up.

SPICY BUTTERFLIED FISH

FR_170106_CAM_butterflied-meagre-fish-(Read-Only)

Prep time 30 mins
Cooking time About 20 mins
Serves 4

Spice Paste
2 garlic cloves, crushed
3cm fresh root ginger, peeled and grated
1 tsp ground cumin
1 tsp paprika
1 tsp coriander seeds, roughly crushed
½ cup chopped fresh parsley
½ cup chopped fresh coriander
4 tbsp olive oil
Pinch of saffron threads, soaked in 
2 tbsp boiling water
Finely grated zest of 1 lemon
½ tsp ground cinnamon
Other ingredients
1 fish, cleaned and butterflied, e.g. dorado or yellowtail
Coarse salt

Prepare a barbecue or preheat oven to 200°C. Combine garlic, ginger, cumin, paprika, coriander seeds and fresh herbs in a pestle and mortar and pound into a paste with oil.

Mix with the saffron (including liquid), lemon zest and cinnamon. Place the fish skin-side down on a baking tray and sprinkle with salt.

Spread the paste over the fish and allow to stand for 15 minutes before cooking on the barbecue or in the oven, without turning, until done, about 15-20 minutes depending on size. Serve immediately with salad.

GRILLED AUBERGINE AND HALLOUMI SALAD

FR_170106_CAM_Grilled-aubergine-and-haloumi-salad-(Read-Only)


Prep time 15 mins
Cooking time About 10 mins
Serves 4

250g halloumi cheese, cut into 2.5cm slices
1½ tsp sumac
1 lemon, juiced and rind finely grated
2 tbsp olive oil
4 long aubergines, sliced thinly lengthways
Olive oil, for brushing
200g mixed salad leaves
½ cup green olives, pitted
½ cup canned chickpeas, drained
Handful of pine nuts or toasted almonds

Rub halloumi slices in sumac, lemon rind and half the olive oil. Set aside.

Preheat a griddle pan, brush aubergine slices with olive oil and chargrill on both sides until nicely marked.

Place aubergines in a serving bowl with the salad leaves, olives and chickpeas. Toss with olive oil and lemon juice and season with salt and pepper.

Just before serving, fry halloumi in a non-stick pan on both sides. Add to the salad and finish off with a sprinkling of nuts.

SAFFRON CURRANT CAKE


FR_170106_CAM_Saffron-currant-cake-(Read-Only)

Prep time Overnight
Cooking time 1 hour
Makes 1 cake

½ tsp saffron strands
150ml boiling water
480g wheat flour
1 tsp salt
2 tbsp caster sugar
100g butter, cubed
10g instant yeast
175g currants
Finely grated rind of ½ a lemon
150ml lukewarm milk

Place saffron in a bowl, pour over boiling water. Leave to soak overnight, then strain and reserve the liquid.

Sift the flour, salt and caster sugar into a large mixing bowl and rub in the butter with your fingertips till the mixture resembles breadcrumbs. Sprinkle over yeast and mix through currants and lemon rind. Add lukewarm milk and strained saffron liquid and mix to form a soft dough, adding more milk if necessary.

Grease or spray a 20cm round cake pan and pour in the batter.

Cover with plastic wrap and leave in a warm place to rise to the top of the pan. Meanwhile, preheat the oven to 200°C. Bake the cake for 30 minutes. Reduce the oven temperature to 180°C and bake for a further 30 minutes. Remove and cool in the pan for 10 minutes before turning out on to a wire rack to cool completely. 
Slice and serve with butter.

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