Have fabulous fun with these classic Easter treats
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This week’s recipes are two well-known Easter treats, pickled fish and hot-cross buns.
Yes, Easter weekend is only a few days away, so let’s get right into it!
Pickled fish:
● 500g-700g hake
● 10ml mild curry powder. (I use Rajah)
● Salt and pepper to taste
● 1 egg, beaten
● Cake flour to coat
● Oil for deep frying
Dip fish in egg, then in cake flour. Deep fry. Set aside.
For the sauce:
● 3 medium-sized onions cut into rings
● 30ml olive oil (or any good quality vegetable oil)
● 5 cloves garlic, minced
● 10ml fresh ginger, minced
● 15-30ml masala
● 15ml mild curry powder (Rajah)
● 5ml turmeric
● 5ml cumin seeds or 10ml ground jeera
● 15ml whole dhania/ coriander seeds
● 3-5 bay leaves
● 15ml whole black peppercorns
● 45ml sugar (you can adjust the sweetness accordingly)
● ½ cup vinegar
● ½ cup water
● 50g tomato paste
● 20ml corn flour
Method:
Fry onions in oil for about three minutes. Add all the spices and saute for another three to five minutes. Add water, vinegar and sugar. Mix corn flour with a little bit of water to make a paste and add to mixture. Slowly simmer until mixture has thickened. Remove from stove and allow to cool completely. Layer fish with sauce in a glass bowl. Refrigerate for at least 2448 hours. Before serving, garnish with fried curry leaves and whole coriander seeds. You can adjust the quantity of the sauce as per the amount of fish you will make. You can also adjust the heat according to your preference and amount of fish that will be used.
Hot cross buns
● 550g cake flour
● 80ml brown sugar
● 5ml salt
● 10ml ground mixed spice
● 2,5ml nutmeg
● 10ml cinnamon
● 10g instant yeast
● 100g butter or full-fat margarine
● 160ml buttermilk (at room temp)
● 2 large eggs or 1 extra-large egg, lightly beaten
● 125ml lukewarm water
● 160g mix of raisins and sultanas
● 30ml orange or lemon zest (peel)
Method:
1. Combine flour, sugar and spices in mixing bowl and add yeast;
2. Rub margarine into dry ingredients, it should resemble fine breadcrumbs;
3. Combine buttermilk and lukewarm water in a jug;
4. Make a well in the middle of the flour mixture and add egg and liquids;
5. Stir until combined, add fruit mix and start kneading it until smooth and elastic. About 10 minutes by hand or five minutes with a stand mixer fitted with a dough hook;
6. Spread dough lightly with a bit of oil, cover and leave to rise until double in size;
7. Divide dough into equal pieces, form balls and place on a baking tray lined with baking paper or sprayed with non-stick cooking spray. I normally get 16 buns out if this mixture (weighing about 90g each);
8. Cover baking tray and leave in a warm place to proof;
9. Set oven on 170°C;
10. Once dough has proofed, use a piping bag and place the cross paste into piping bag and pipe the cross pattern over the balls;
11. Place baking tray in preheated oven and bake for 25-30 minutes or until golden brown.
Cross paste: Mix 50g cake flour, 60ml milk and 15ml oil to make a paste (paste should not be runny of too stiff)
12. Glaze: 60ml warm water, 60ml apricot jam and 60ml golden syrup. Bring to boil. Glaze buns when removed from oven.
This recipe also makes an amazing bread loaf. Something new to try out, in place of the buns.
These recipes are my very own, tried and trusted. Hope you will enjoy making them and best of all, indulging in them!
— For more info on recipes, baking classes or our services, please contact me on claudie7777@gmail.com