Cinnamon: a bark with bite and variety
The spice of this aromatic Asian tree comes either ground or in flakes, or as a quill or cinnamon stick. The spice is an essential ingredient in many dishes, from savoury items to sweet creations, chewing gum and tea. Cinnamon is easily available and has
CINNAMON RICE
LIGHTLY fried rice and butter beans flavoured with curry leaves and cinnamon. This rice, which is not very spicy, can be served with spiced dhal or king soup.
Ingredients • 1 cup uncooked basmati rice • 1 tsp salt • 2 x 2.5cm cinnamon sticks • water as needed • 1 tbsp ghee • a few curry leaves, finely chopped • 1 x 425g can of butter beans,
drained • ½ tsp ground cinnamon • salt to taste
Method Put rice, salt and cinnamon sticks in a deep pot. Add enough water to cover the ingredients Stir, bring to the boil and cook, uncovered, until tender. Add water as necessary Drain off excess water when cooked Heat ghee, add curry leaves and beans Stir in ground cinnamon and fold in the rice
Season and heat through.
GLAZED KEBABS AND ROAST BUTTERNUT
KEBABS made with minced chicken served with butternut with a glazing of chilli flakes, sesame seeds, cinnamon and honey, ideal for a lunch.
BUTTERNUT
Ingredients • 1 butternut, halved • a drizzle of butter • a sprinkle of cinnamon
Method Preheat oven to 180°C Place butternut halves on a baking tray Add butter and cinnamon and place in oven Bake until tender.
KEBABS
Ingredients • 2 chicken fillets, cubed • ½ tsp crushed garlic • ½ tsp crushed ginger • 3 green chillies • a few mint leaves
and coriander • 1 tsp garam masala • salt • 1 small egg, beaten • 1 onion, chopped • seasoned flour • oil for deep-frying
Method Place chicken, garlic, ginger, chillies, herbs, masala and salt in a food processor Pulse a few times until blended Remove to a bowl, add egg and onion Mix well and divide into balls Roll into the flour and deep-fry Thread onto skewers, serve with butternut and the glaze.
GLAZE
Ingredients • 1 tbsp butter • 1 tbsp honey • ½ tsp ground cinnamon • ½ tsp chilli flakes • ½ tsp toasted sesame seeds
Method Heat together all the ingredients until well combined.
CINNAMON APPLE TURNOVERS
GREEN apples flavoured with cinnamon and sugar, cooked and used to fill pastry, which is then baked and served with custard.
Ingredients
• 400g ready rolled frozen puff
pastry • 4 green cooking apples • ½ cup sugar • 2 tbsp custard powder • 1 tbsp lemon juice • 1 tsp ground cinnamon • runny honey to glaze turnovers
Method
Thaw the pastry Peel, core and slice the apples Place sugar, custard powder and lemon in a small saucepan Stir to combine, add the apple slices Cook on moderate heat until it comes to a boil Stir in cinnamon, cook for 3 to 4 more minutes Remove from heat, leave aside to cool Preheat oven to 190°C Cut the pastry into 12 squares Line a patty or muffin pan with the pastry Place equal amounts of apple mixture onto the pastry Bring the four corners to the centre and partially enclose filling Place in the oven for 20 to 25 minutes or until crisp and lightly covered Remove to a cooling rack, brush with honey and serve.
CINNAMON SUGAR DROP DOUGHNUTS
A POPULAR gool goola type of confectionary coated with either cinnamon-flavoured icing sugar or rolled in brown sugar with cinnamon.
Ingredients • 2 cups flour • 2 tsp baking powder • ½ tsp salt • ½ cup sugar • ½ cup coconut • ½ cup yoghurt • ± 1 cup milk to make a dropping
batter • 2 tbsp melted butter • oil for deep-frying • cinnamon sugar (recipe below)
Method Sift flour, baking powder and salt into a mixing bowl Stir in sugar and coconut Make a well in the centre, pour in yoghurt, milk and butter Mix until a batter is formed, adding more milk if needed Heat oil on moderate temperature Drop in teaspoonfuls and fry until puffed and golden. Drain on absorbent paper Sift over icing sugar and cinnamon or roll in brown sugarcinnamon mixture.
CINNAMON SUGAR
Ingredients • ½ cup icing sugar + ½ tsp
cinnamon, or • 1 cup brown sugar + 1 tsp
cinnamon