Pickled Fish

The Malays originally brought this dish to South Africa but we`ve made it our own over the years and in our home and many others this dish is especially enjoyed on Good Friday and throughout the Easter Weekend.

I`ve found Kingklip, Yellowtail or Kabeljou is best for this dish. You can adjust the amount of sugar / chillie you use depending on your preference.

Ingredients

• 1 kg firm white fish, scaled and filleted, skin on
• coarse salt
• oil for pan frying
• 2 large onions, sliced
• 5 cloves garlic, chopped
• 20 ml mustard seed
• 10 ml ginger paste
• 1 cup grape vinegar
• half cup water
• half cup golden brown sugar
• 2 tsp coriander, ground
• 2 tsp cumin, ground
• 1 tbs masala / curry powder
• 1 tsp turmeric
• 2 bay leaves
• 4 allspice berries
• 4 cloves
• 8 peppercorns

Method:

To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached.

Do not cover fish with flour or butter but pan-fry pieces in oil till cooked.

Heat oil in a large pan and sauté the onions, mustard seed, ginger paste, garlic and chillies for about 4 minutes.

Boil then simmer the rest of the ingredients together till the onions are cooked but still crisp (about 7 minutes).

Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion.

Ensure that the last layer is covered with sauce.

Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.

Malva Pudding

Malva Pudding (serves 4)
A sweet pudding of Dutch origin but it has become a real South African tradition. Malva Pudding is usually served hot with custard or ice-cream. Made with apricot jam, this typical South African dessert has a spongy, caramelised texture.

Ingredients –cake:
1 cup sugar
1 cup flour
1 cup milk
1 egg
2 tbsp margarine
1 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp apricot jam
1 tsp white vinegar
1/4 tsp table salt

Ingredients – sauce:
1 cup cream
125g margarine
½ cup white sugar
½ cup hot water
5ml vanilla essence

Method:
1.Cream the margarine and sugar together.
2.Add the egg and beat well in a mixer.
3.Add the apricot jam and vinegar.
4.Sift the dry ingredients into the creamed mixture.
5.Mix well.
6.Pour into a deep round dish about 19cm in diameter.
7.Cover the dish with a lid or foil, then bake for one hour at 180 ºC.
8.For the sauce, melt the margarine and add the sugar and water. Stir well before adding the cream and vanilla.
9.Pour sauce over the hot baked pudding as it comes out of the oven.

Vetkoek

Friday, 28th May 2010

VETKOEK

The English have Yorkshire Pudding and the South Africans have Vetkoek! Fill it with mincemeat, cheese, sausage pieces and my favourite...curry

If you use sausage or viennas you can insert the cooked piece/s before frying the batter but for some fillings you will need to cook the batter first and then slice and insert the filling.

I remember my Mother always made these in winter and we would sit around the table and eat them as they came out of the pan.
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Ingredients

250ml (1cup) cake flour
1 tsp baking powder
1/2 tsp salt
1 egg
125 milk
125 ml oil for frying
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Instructions

Sift flour, baking powder and salt together. beat egg separately and add to flour. Add milk and mix until smooth heat oil in frying pan and drop a tablespoon of the mixture into oil.

Don't make more than four at a time.

Fry for two to three minutes on one side, then turn and fry for one minute on other side. Serve hot.