31 Mar Pickled fish with spiced golden sultana hot cross buns, curried apricot and chickpea salad and milktart doughnuts
Posted at 14:03h
in Dessert, Fish, Fruit, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Recipes, Side dishes & Salads
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
- Place the onions, some lemon olive oil and 1 cup of water in a large pot, add 5ml salt and bring to a boil.
- Cook the onions until translucent and lightly browned.
- Add the ginger, garlic and breyani spices and fry until fragrant.
- Mix the turmeric, curry paste, bay leaves, lemon leaves, white wine vinegar, red wine vinegar and sugar together and add to the onions.
- Bring to a boil and cook for approx. 15 minutes.
- In the meanwhile, dust the fish with the seasoned flour and shallow fry in some canola oil until browned and cooked. Cool down.
- 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
- Mix the sweet dough mix, yeast, sultanas and cinnamon together.
- Whisk the milk, eggs and butter together and add to the dry ingredients.
- Knead the dough until smooth and glossy, about 8-10 minutes.
- Place the dough in an oiled bowl and cover with cling wrap.
- Leave to proof in a warm spot for 45 minutes to an hour or until doubled in size.
- Knock down the dough and divide into 20 balls.
- Place in a prepared oven dish, cover with a cloth and let proof until doubled in size.
- Mix the flour and water together and place in a piping bag with a thin nozzle.
- Pipe the cross on each bun and place in the oven. Bake for 30-35 minutes or until lightly browned.
- Brush with the honey and let cool.
- Garnish with the chocolate.
Curried apricot and chickpea salad
- Place the apricots with the syrup and the curry paste in a saucepan and bring to a boil. Cook until syrupy. Cool down.
- Mix the curried apricots with the chickpeas, onion and peppers and mix through.
- Keep in the fridge until serving.
Milktart doughnuts
- Divide the proofed dough into 10 balls and press a hole in the middle.
- Deep fry the doughnuts until golden brown on both sides. Cool down.
- Heat 3/4 of the milk in a saucepan.
- Mix the custard powder, sugar and the rest of the milk together.
- Whisk in the warmed milk and pour back into the pot on a medium heat. Whisk until thickened.
- Add the vanilla and almond and whisk until combined. Cool down.
- Mix the icing sugar with a little water until it forms a thick paste. Keep aside.
- Using a piping bag or squeeze bottle, pipe the custard into the doughnuts.
- Dip the stuffed doughnuts into the icing and sprinkle over the nuts.