Super-simple pickled fish
Ingredients:
- 1 cup flour
- Pinch of salt
- 1 tsp turmeric
- 2 packs (500 g each)
- Sea Harvest Cape Whiting Steaks, defrosted
- 1 cup cooking oil
- 1 cup water
- 1 cup brown vinegar
- 5 bay leaves
- 2 tsp black peppercorns
- 2 tsp corianders seeds
- 1 tbsp turmeric
- 2 tbsp curry powder
- Salt, to taste
- 5 onions, sliced into rings
- 2 tbsp apricot jam
- ½ cup sugar
Serving suggestion:
- Hot-cross buns, sliced in half
- Butter
Method:
1. Combine the flour, salt and turmeric in a shallow bowl.
2. Cut the fish into halves and coat in the seasoned flour.
3. Heat oil in a pan and shallow-fry the fish in batches for roughly 2 minutes on each side. Remove from the oil and place in a large dish.
4. Place the water, vinegar, all the spices and salt in a pot over high heat and bring to the boil. Add the onion rings, apricot jam and sugar and cook for 8 minutes. Chef’s Tip: Don’t overcook the onions as it is important that they still have some crunch to them. Remove from the heat and pour over the fish. Allow to cool completely before covering it with cling wrap and placing it in the fridge. Leave it to pickle overnight.
5. Lightly toast hot cross buns and spread generously with butter. Spoon over the pickled fish and enjoy!
Triple chocolate brownies
Ingredients:
- 1 slab (170 g) Cadbury Dairy Milk Top Deck Bunnies
- 1 cup (200 g) castor sugar
- 2 large eggs
- ½ cup (113 g) butter, melted
- ½ cup (62 g) cake flour
- ½ cup (50 g) cocoa powder
- 8 (16,5 g each) Cadbury Fluffies Chocolate Covered Mallow Eggs
Garnish (optional):
- 3 (25 g each) Cadbury Hen’s Eggs Candy Coated Milk Chocolate Eggs
- 1 packet (80 g) Cadbury Mini Eggs
*Microwave cooking times may vary due to wattage; use the timings as a guide.
Method:
1. Preheat the oven to 180ºC. Line a 23 cm² baking dish with baking paper and lightly grease the paper.
2. Using a small hot knife, carefully separate the white chocolate bunnies from the Cadbury Dairy Milk Top Deck Bunnies slab. Set the bunnies aside until needed.
3. On a chopping board, chop the remaining milk chocolate slab into small chocolate chip-sized pieces. Set the chocolate chips aside until needed.
4. In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the sugar and whisk until the mixture has thickened. Chef’s Tip: Whisking the eggs and sugar will ensure the brownies rise well!
5. Add the melted butter to the bowl and gently stir into the mixture. Sieve in the flour and cocoa powder and add half of the chopped chocolate chips, gently folding until a smooth brownie batter has formed.
6. Transfer the ? of the brownie batter to the prepared baking dish and spread evenly to form a smooth surface.
7. Arrange the Cadbury Fluffies Chocolate Covered Mallow Eggs, 2 rows of 4, spaced out evenly over the brownie batter. Pour over the remaining ? of the brownie batter, covering the fluffies, and spread the batter evenly to form a smooth surface.
8. Bake the brownies for about 20 minutes or until almost cooked through yet still gooey in the centre.
9. Allow the brownies to cool for 1 hour.
10. Add the remaining half of the chocolate chips to a bowl and microwave for about 30 seconds, stirring every 15 seconds until melted. Chef’s Tip: Stirring the chocolate while melting will prevent it from seizing!
11. Drizzle the melted chocolate over the brownies. Decorate the brownies by crushing the optional Cadbury Hen’s Eggs Candy Coated Milk Chocolate Eggs. Sprinkle the optional Cadbury Mini Eggs over the brownies as well. Top with the reserved white chocolate bunnies and cut into 9 neat brownie squares.
12. Serve the brownies on a platter and enjoy!
Hot cross caramel doughnuts
Ingredients:
- 1½ cups Yum Yum Caramel Dreams caramel peanut spread
- 1 cup double cream plain yoghurt
- ½ tsp salt (optional)
- 2 cups self-raising flour
- 1 slab (80 g each) melted white chocolate
- 2 cups vegetable oil, for frying
Method:
1. Add ½ cup of Yum Yum Caramel Dreams caramel peanut spread to a microwave-safe mixing bowl. Heat the spread in the microwave for 10-20 seconds or until softened and melted.
2. When softened, add the double cream plain yoghurt, salt, if using, and sieve in the flour. Use the back of a spoon to mix until a dough has formed.
3. Tip the dough onto a clean and floured counter and knead the dough for 6-8 minutes. Cover the dough with the microwave-safe bowl and allow it to rest for 8 minutes. Chef’s Tip: Knead the dough until smooth and soft.
4. In the meantime, heat the oil in a large pot over medium-high heat. Chef’s Tip: Dip the back of a wooden spoon into the oil; when tiny bubbles start forming, the oil is ready.
5. Roll the dough into a 3-5cm thick sheet. Use a wide-rimmed glass to cut the dough into about 15 circles. Carefully lower the dough into the hot oil using a large spoon and fry for 5-6 minutes a side or until the doughnuts are golden brown and have risen. Lay the fried doughnuts onto a plate lined with a paper towel to drain the excess oil. Allow to cool. Chef’s Tip: The doughnuts can be baked or air-fryer at 180°C, if preferred!
6. Heat the remaining Yum Yum Caramel Dreams caramel peanut spread in a small microwave-safe bowl for 10-20 seconds until melted.
7. Carefully dip the tops of each doughnut into the melted peanut spread and arrange it on a platter.
8. Pour the melted chocolate into a resealable bag and snip off a small hole from the corner. Neatly draw a cross onto each doughnut, creating the hot cross bun design. Serve the doughnuts immediately, and enjoy!
Source: https://www.foodiesofsa.com/
