Sweet and Sour Pork
Serves: 4-5
Prep time: 25-30 mins
This is definitely one of those dishes in this book that might make you cry, it’s that good!! Don’t waste time with this one, make sure the sauce is ready by the time the pork comes out of the fryer. Straight from the fryer, into the sauce, the pork will soak up all the goodness. Boy oh boy… Enjoy!!
Ingredients:
500g Pork Butt/Shoulder, cubed
1 C Flour
Salt and Pepper
200g soda Water
Oil for Deep fryer
Season the flour with salt and pepper.
To the flour Whisk in the soda water until loosened, into a nice lumpy batter.
Dip the pork into the batter, shake off access batter before frying.
Heat oil at 160 degrees celcius and deep fry pork until golden brown.
Glaze:
1 C Tomato Sauce
1/2 C BBQ Sauce
2 Tbs Harissa
2 Tbs Soy Sauce
1/4 C Lemon Juice
1/4 C Honey
2 Tbs Chili Flakes
2 Tbs Chopped Mint
Mix all the ingredients together. Add in the deep fried pork.
Roast in the oven at 220 degrees celcius for 15-20 mins.
Serve with a bell pepper salad (yellow, red, green peppers, julienned. Sesame seeds, soy sauce, rocket).
Sweet Chili-Ginger Beef Wontons with Soy & Sesame Dipping Sauce
Prep time: 20-25 mins
the only tough part about making wontons is the folding of the pastry to make it look perfect but please don’t stress yourself, fold them how you feel comfortable because what matters most is the taste as well as the love that went into making the dish. Seal your pastry with egg wash, double check that it’s completely sealed.
Ingredients:
Wonton pastry
Flour and water paste
Oil for deep frying
Filling:
400g Beef, cooked and shredded
1/2 C Pasata
2 tsp Chili, finely chopped
1 tsp Oyster Sauce
1 tsp Honey
1 tsp Ginger, finely chopped
1 Tbs Fresh Mint, chopped
Sauce:
3/4 C Soy Sauce
3 Tbs Honey
1 tsp Harissa Paste
1 Tbs Toasted Sesame Seeds
1 tsp Parsley, finely chopped
Method:
Heat deep frying oil to 160 degrees celsius.
Mix all the filling ingredients together. Place 1 tsp of filling in the center of each wonton pastry. Brush the sides with flour paste.
Make a parcel by squeezing all the sides together to resemble a Chinese hat.
Deep fry the parcels until golden.
In a saucepan, heat the soy sauce, honey and Harissa together and let it cool down.
Stir in the seeds and parsley.
Serve with the wontons.
Naked Spicy Carrot Cake with Cream Cheese Frosting
Serves: 8-10
Prep time: 1hr30 mins
Ingredients:
4C Flour
4 tsp Bicarbonate of Soda
4 tsp Ground Cinnamon
4 tsp Mixed Spice
1 tsp Nutmeg
1 tsp Salt
6 Eggs
1 1/2C Buttermilk
1 1/4C Oil
3C Castor Sugar
2 tsp Vanilla paste/essence
4C Grated Carrots
2C Desiccated Coconut
2C Pistachio Nuts, chopped
2 Cans crushed Pineapple
1 1/2C Raisins
Cream Cheese Frosting:
2C Cream Cheese
1C Softened Butter
2C Icing Sugar
Zest of 1 Orange
Method:
Preheat oven to 180 degrees celsius.
Sift all the dry ingredients together(except fruit, nuts and coconut).
In another bowl mix the buttermilk and oil together. Thoroughly mix the wet and dry ingredients together.
Then mix the rest of the ingredients together and gently fold into the batter.
Spoon into a prepared cake tin. (You may divide into 3 tins to make 3 layers).
Bake for 1 hour or until testing pin comes out clean when inserted.
Cool completely before icing.
For the icing, beat all the ingredients together until light and fluffy.
Lightly ice all the layers together to create a cake sandwich then dirty ice the entire cake. Pipe the rest of the icing on top and garnish with edible flowers bad chocolate.
CAPE TALK INTERVIEW
Listen here
AFTERNOON EXPRESS
Afternoon express Feature. SABC 3.
08 Oct 2019.
Episode up on YouTube
Strawberry Mango Smoothie Bowl
You’ll get to know by the end of this book that we are very simple cooks, easy peezy, lemon squeezy and straight to the point. We don’t spend too much time in the kitchen because we don’t really like waiting long for our meal. This is the perfect smoothie
Ingredients:
1/2 Banana, frozen
1 C Strawberries, frozen
1 Kiwi
1 C Mango, frozen
1/2 C Mixed Berries, frozen
2/2 C Coconut Water
Topping:
Fresh Strawberries, halved
Mangoes, sliced
Kiwis, sliced
Method:
Put all the ingredients together in a blender. B.end till smooth.
Divide into bowls and garnish with toppings.
Raspberry Coconut Smoothie Bowls
Serves: 2
Prep time: 5 mins
This is the perfect smoothie for Sunday morning or Sunday evening after the ITIS you’ll be recovering from.
Ingredients:
1 Banana, frozen
2 C Mixed Berries, frozen
2/3 C Coconut Milk
Topping:
1 Tbs Chia Seeds
Fresh Bananas, sliced
Toasted Coconut Flakes
Fresh Raspberries
Chia Seeds
Method:
Hydrate Chia seeds in the coconut milk for about 5 mins.
In a blender, throw all the ingredients in and blend to a smooth consistency.
Divide into 2 bowls and garnish with toppings.
