Spicy sticky chicken wings

Posted by Unknown , Labels: , , , , Monday, January 6, 2014 9:03 AM

Cape Malay Cooking with Fatima Sydow

 Spicy sticky chicken wings 


Ingredients:


10-15 chicken wings

For your sauce / marinade
2 tablespoons of mayonnaise
3 tablespoons of chilli sauce
1 tablespoon of tomato ketchup
1 tablespoon of apricot jam
 1 tablespoon of Paprika
1 teaspoon of freshly ground black pepper
1 teaspoon of chicken braai masala ( optional)
1 teaspoon of salt
 1 tablespoon of freshly grated garlic and Ginger 
2 tablespoons of vegetable oil
1 tablespoon of lemon juice

 Method:  


Clean and cut chicken wings in half , mix the sauce ingredients in a bowl, add the chicken wings to bowl and rub in the marinade . Cover bowl with clingwrap and leave in fridge for a few hours or even overnight. Prepare a baking sheet by lining it with foil , spread chicken wings on baking sheet and bake in preheated oven on 280degrees , on full heat , turn the wings over to allow grilling on both sides . Takes about 20 - 25 minutes . Serve with a blue cheese dip or a tangy chilli dip TDC: I've cut 2 chickens in small pieces...This is the best I've tasted

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Honey date balls

Posted by Unknown , Labels: , , , , 3:21 AM

Of all the recipes I know these remind me the most of Cape Town! Yes they are not a traditional South African dish, but many of us have adopted it as such. It reminds me of days spent on the beach or walking down town in Green Market square. Visiting the Sunflower health food cafe just off the square. Living happily off salads, lentil stew, and steamed fish. It may not be everyones South Africa, but it was my South Africa so it deserves a spot on the blog. I made this many many times over the years, and they always flew off the serving dish.


These are a great way to naturally satisfy your sweet tooth. They are 100% natural, and unprocessed in any way. Plus they are very sweet so you do not need too much to be completely satisfied.

  • 1 cup chopped Medjool dates
  • 1 cup walnuts
  • 1 cup dessicated coconut
  • 2 tablespoons honey
  • 1 cup sesame seeds
  • Pinch of salt
Mix dates, and walnuts together by hand or food processor until mixture is sticky. 
Add coconut, honey, salt, and 2 tablespoons of the sesame seeds.
Mix until it forms a thick paste.
Scoop rounded tablespoons of the mixture, and roll into balls using your hands.
Roll balls in leftover sesame seeds till covered.
Chill balls for 30 minutes before serving.


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Quick & easy Thai curried chicken breasts

Posted by Unknown , Labels: , , , , 2:14 AM

This dish is one that I have adapted personally! It is close to a Penang curry, but not quite. You can choose to make this dish spicier by adding a few chillies to the blender, but I am a lightweight, and am usually cooking for the whole family so I keep it mild. The best thing about this dish is that it is very quick, and easy to prepare. There is no chopping, and it usually takes me less than 5 minutes to throw everything into the blender, and get it in the oven.



Preheat oven to 375 degrees!

In a Blender combine:

1/4 Onion or 2-3 Shallots
1 small thumb sized piece of Galangal or Ginger
3 cloves Garlic
3 tsp ground Coriander
1/2 tsp whole Cumin seed
1 tsp Cinnamon
2 tsp Paprika
1 tsp Brown sugar
1-2 Kaffir lime leaves if possible
2 TBSP Fish sauce
1 TBSP Soy sauce
2 TBSP Lime juice
2 TBSP Tomato paste
1 Can Coconut milk (not Goya brand, that stuff is horrible)

Blend until there are no lumps, and consistency is smooth, and runny.
Place approximately 4 chicken breasts in a casserole dish, and pour blended curry sauce over the chicken making sure to coat it well. There should be plenty. Cover the dish with a lid or foil, and bake for 30-40 minutes. Most recipes will call for 40 minutes, but I have found with chicken breasts it does not take that long. You can also choose to add vegetables into the dish for the last 15 minutes of cooking. Good veggie choices for Thai curry are green beans, red peppers, Basil, carrots, and zucchini.
Once the chicken is fully cooked it will be moist, and well marinated in the sauce. 
Serve on a bed of your favourite rice, and enjoy!

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Posted by Unknown , , 1:33 AM


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CRUNCHIES

Posted by Unknown , Labels: , Sunday, January 5, 2014 12:46 PM

CRUNCHIES


A wonderfully yummy, natural alternative to store bought granola bars!





1/2 lb Marge/butter
1 Cup Old Fashioned Brown Sugar
1 tsp Syrup
Put all the above into a double saucepan - stir until sugar dissolves

2 Cups Oats 1 Cup Coconut (desiccated)
1 Cup Plain Flour
 Mix together in a seperate bowl

To the melted marge etc add:
1/2 tsp Cream of Tartar Stir well
1 tsp Soda Bicarbonate Stir well

Add melted (frothing) mixture to dry ingredients and stir well Press into a greased tin with grease-proof paper on the bottom. The size of the tin depends on how thick you like the crunchies. Bake for about 40 minutes until golden brown at 180 deg C Cut whilst still hot in the tin. Leave to cool in tin.

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Pie under construction

Posted by Unknown , Labels: , Thursday, December 1, 2011 6:44 PM

I have had a hankering for Pie for a while now and today I woke up saying "today is the day I will make this pie!" I wanted something rich and hearty so I bought some red wine, mushrooms, beef and I know this is going to sound wierd but bear with me "chicken livers". I know most people are in eww mode at this ingredient but trust me if you want to add a layer of richness to a dish chicken livers will do it every time. I made a short crust patry which is super simple and always makes the best ever pie crust, and then proceeded to create the filling. All in all the dish came out AMAZING! The one small change I will make next time is to not add flour before the baking stage because it did not need the thickener at all due to the potatos.
As you can see this blog is still under contruction because A I need to come up with a name for this pie and B I need to work out the measurements, because I am more of an instinctive cook and rarely use recipes, but I do want to share this yummy dish.
Here are the pictures for now :) Please let me know if you have any name ideas.

The Pie right before going into the oven (see it's pretty egg wash glaze)

Right out of the oven

First slice

First cut

Dinner is served

Everyone went for seconds!

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South African Fudge

Posted by Unknown , Labels: , , Wednesday, November 16, 2011 10:59 PM

Fudge! OMG what can I say about SA style fudge to do it justice? I dream of fudge, and it is one of the things that I have missed the most in the almost 10 years I have been away from South Africa. I have not been able to acclimatise myself to the American style fudge in any way. The chocolate varieties are just too chocolately for my taste and the vanillas are just too sweet. Ok I admit the SA variety is super sweet as well but it is tempered with the wonderful rich caramel/toffee flavors that give it it's beautiful rich color and flavor. The Scottish might see this recipe and think wait that's Tablet! It is no such thing however. The recipes and formula might be almost identical, but there is an important step at the end of South African fudge that makes it unique. This step completely changes the texture from the smooth toffee consistancy to the beautiful, grainy, melt-in-your-mouth texture of  fudge.

After some experimentation with conversions and substitutions from South African to American measurements and products here is my Out of South Africa Fudge Recipe!


Ingredients

2 Cups White sugar
2 Cups Golden Brown sugar
1 Can Condensed milk
2 Tblspoons Karo Syrup (Preferably golden but I used the clear version and it worked well)
1/3 Cup Water
2 Tblspoons butter
2 Teaspoons Vanilla Essence

Directions

Place sugar and water into a large heavy saucepan.
Stir over a low heat until sugar has dissolved.
Add the butter and syrup and stir until butter has melted.
Add condensed milk and stir until it comes to a boil.
Boil very slowly making sure you stir continuously until the soft ball stage.
Remove from the stove and pour into a clean and cool bowl.
Add Vanilla essence and beat until it thickens. (This is the stage that makes the difference between toffee and fudge! You will notice the consistancy change as you beat the mixture)
Spoon into a greased pan and leave to cool.
Cut into squares when semi cool and serve when cool.


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