Pickled fish with spiced golden sultana hot cross buns, curried apricot and chickpea salad and milktart doughnuts


Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
1 hour 2 hours
Print Recipe
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
1 hour 2 hours
Servings Prep Time
4-6 people 30 minutes
Cook Time Passive Time
1 hour 2 hours
Ingredients
Pickled fish
  • Willow Creek lemon olive oil
  • 6 large Onions peeled and thinly sliced
  • 8cm piece fresh ginger peeled and grated
  • 6 Garlic cloves peeled and minced
  • 1/2 cup mixed whole breyani spices
  • 15 ml Hinds turmeric powder
  • 50 ml Pakco curry paste
  • 4 Bay leaves
  • 4 lemon leaves
  • 500 ml White wine vinegar
  • 500 ml red wine vinegar
  • 300 grams sugar
  • Salt and pepper to taste
  • 3 kg snoek, hake or yellowtail, cut into portions
  • Some flour seasoned with salt and pepper
Spiced golden sultana hot cross buns
  • 1 kg SASKO sweet dough bake mix
  • 20 grams (2 sachets) instant yeast
  • 1 1/2 cups sultanas
  • 15 ml Hinds Cinnamon
  • 500 ml warmed milk
  • 2 Extra large eggs
  • 200 grams butter, melted
  • 1/2 cup Flour
  • 100 ml water
  • Some warmed honey or golden syrup to brush over the top
  • Chocolate to garnish
Curried apricot and chickpea salad
  • 2 tins Rhodes Quality apricot halves
  • 15 ml Pakco curry paste
  • Salt and pepper to taste
  • 2 tins Rhodes Quality chickpeas, drained and rinsed
  • 1 large red onion peeled and chopped
  • 1/2 red pepper chopped
  • 1/2 yellow pepper chopped
  • 1/2 green pepper chopped
Milktart doughnuts
  • 1 kg SASKO sweet dough bake mix prepared according to the package instructions on the back for doughnuts
  • 125 grams (1 packet) Hinds custard powder
  • 1 liter Full cream milk
  • 3/4 cup brown sugar
  • 10 ml Vanilla essence
  • 5 ml almond essence
  • 300 grams icing sugar
  • 10 ml Hinds ground cinnamon
  • 100 grams pistachio nuts toasted and crushed
Instructions
Pickled fish
  1. Place the onions, some lemon olive oil and 1 cup of water in a large pot, add 5ml salt and bring to a boil.
  2. Cook the onions until translucent and lightly browned.
  3. Add the ginger, garlic and breyani spices and fry until fragrant.
  4. Mix the turmeric, curry paste, bay leaves, lemon leaves, white wine vinegar, red wine vinegar and sugar together and add to the onions.
  5. Bring to a boil and cook for approx. 15 minutes.
  6. In the meanwhile, dust the fish with the seasoned flour and shallow fry in some canola oil until browned and cooked. Cool down.
  7. Once the sauce is done and the fish has cooled, pour the sauce over the fish and store in an airtight container for 3-5 days before eating.
Spiced golden sultana hot cross buns
  1. Mix the sweet dough mix, yeast, sultanas and cinnamon together.
  2. Whisk the milk, eggs and butter together and add to the dry ingredients.
  3. Knead the dough until smooth and glossy, about 8-10 minutes.
  4. Place the dough in an oiled bowl and cover with cling wrap.
  5. Leave to proof in a warm spot for 45 minutes to an hour or until doubled in size.
  6. Knock down the dough and divide into 20 balls.
  7. Place in a prepared oven dish, cover with a cloth and let proof until doubled in size.
  8. Mix the flour and water together and place in a piping bag with a thin nozzle.
  9. Pipe the cross on each bun and place in the oven. Bake for 30-35 minutes or until lightly browned.
  10. Brush with the honey and let cool.
  11. Garnish with the chocolate.
Curried apricot and chickpea salad
  1. Place the apricots with the syrup and the curry paste in a saucepan and bring to a boil. Cook until syrupy. Cool down.
  2. Mix the curried apricots with the chickpeas, onion and peppers and mix through.
  3. Keep in the fridge until serving.
Milktart doughnuts
  1. Divide the proofed dough into 10 balls and press a hole in the middle.
  2. Deep fry the doughnuts until golden brown on both sides. Cool down.
  3. Heat 3/4 of the milk in a saucepan.
  4. Mix the custard powder, sugar and the rest of the milk together.
  5. Whisk in the warmed milk and pour back into the pot on a medium heat. Whisk until thickened.
  6. Add the vanilla and almond and whisk until combined. Cool down.
  7. Mix the icing sugar with a little water until it forms a thick paste. Keep aside.
  8. Using a piping bag or squeeze bottle, pipe the custard into the doughnuts.
  9. Dip the stuffed doughnuts into the icing and sprinkle over the nuts.