Saturday 27 / April / 2024
COCONUT CRUSTED PRAWNS
This crunchy appetiser is absolutely divine. Prawns are coated in desiccated coconut and deep fried to perfection. Serve with the dipping sauce of your choice.
Ingredients
24 uncooked jumbo shrimps, peeled,
deveined, tails left intact
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
2 cups desiccated coconut
3 large egg whites
Vegetable oil (for deep-frying)
Preparation
Using a small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp and press slightly to flatten. Mix cornstarch, salt, and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Roll shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Deep fry the prawns for 5 to 6 minutes, till they become crispy and brown. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with a mayo dip.
STUFFED MIXED SPROUT TIKKI
Let’s give a healthy twist to the evergreen aloo tikki. Use of sprouts increases the nutrient-value while coriander and mint give it an aromatic spin. Serve these fibre-rich sprout tikkis hot and crisp, as soon as you prepare them.
Ingredients
4 cups of mixed sprouts
1 cup potatoes
Oil for deep frying
1/2 inch ginger
4 green chillies
2 tablespoons chopped mint
2 tablespoons chopped coriander
11/2 teaspoon chaat masala
1 teaspoon chilli powder
1 teaspoon roasted cumin powder
1 teaspoon coriander powder
Panko for binding
Mint chutney to serve
For the stuffing mix
5 teaspoons raisins
1 teaspoon chopped mint
1 teaspoon chopped coriander
A pinch of chopped ginger
A pinch of green chillies
1 teaspoon chaat masala
Preparation
Mix salt in a pot of water and blanch sprouts in it. Strain. Deep fry the potatoes, then chill. Coarsely grind the sprouts in a blender. Mash the chilled potatoes and mix with the sprouts. Add the chillies, herbs, spices, and panko and mix well. Divide this mixture and the stuffing into eight portions. Fill each potato portion with stuffing and shape into a patty. Repeat with the rest. Deep fry the patties and drain on paper towels. Serve hot with mint chutney.
HARISSA CHICKEN ROAST
The warm spices of Morocco, Tunisia, and Algeria are the essence of this roasted harissa chicken recipe. A roasted chicken with the glorious flavours of harissa that will win everyone’s heart at your New Year’s Eve dinner table.
Ingredients
2 kilos whole chicken
3/4 cup harissa paste
1 large carrot, halved lengthwise
1 large red onion, quartered
2 stalks celery
10 sprigs fresh thyme
1 medium garlic bulb-halved crossways
2 tablespoons olive oil
Preparation
Rinse chicken under cold water, pat dry inside and out with absorbent paper. Tuck wing tips under chicken. Brush harissa all over the chicken, and tie legs together with kitchen string. Cover, refrigerate for 3 hours or overnight. Preheat oven to 200C. Combine the remaining ingredients in large shallow baking dish, top with chicken, season. Roast chicken and vegetables about 1 1/4 hours or until chicken is cooked through. Cover and let it stand 10 minutes before serving.
CREAMY LAMB STROGANOFF
Marvel your guests and family with this traditional style lamb preparation that is quick and easy to make and yet delectable. Serve over rice or pasta and win praises for this stylish dish.
Ingredients
2 tablespoons olive oil
1 large onion, peeled, thinly sliced
2 garlic cloves, chopped
350g lamb cut in steak style
1 cup button mushroom
1 tablespoon tomato paste
2 teaspoons paprika
250ml lamb or chicken stock
250ml sour cream
Spring onions, chopped to serve
Preparation
Heat oil in a large, non stick frying pan and fry onion and garlic until tender. Add the lamb and fry on high for 5 minutes. Add mushrooms and fry for 5 minutes. Add tomato paste, paprika, and stock. Season, bring to a boil, then reduce heat to medium and simmer for 10 minutes or until sauce has reduced. Stir in the sour cream, scatter with spring onions and serve with rice or pasta.
CHOCOLATE VANILLA TRIFLE
Wow your guests on New Year’s Eve with this light, flaky dessert with layers of rich chocolate and fluffy cream that looks gorgeous and tastes heavenly.
Ingredients
1 teaspoon cocoa powder
1 teaspoon icing sugar
50ml warm water
20ml coffee syrup
20ml pineapple juice
60g sponge fingers, broken
250ml cream
1 tablespoon vanilla essence
80g vanilla yoghurt
2 tablespoons grated chocolate
Preparation
Mix together the cocoa powder and the icing sugar with water. Stir in the coffee syrup and the pineapple juice. Arrange half the broken sponge fingers in glass and pour half the coffee-juice mixture on top. Beat the cream and vanilla essence until stiff. Fold in the yoghurt and pour half the mixture into the glasses. Place the remaining sponge finger crumbs on top, drizzle with the remaining coffee-juice mixture and top with the remaining cream. Serve garnished with grated chocolate.
