Sugar n’ Spice with Yudhika – Recipes

• Cut out 2 x 10 inch circles out of baking paper.
• Draw a smaller circle on the baking paper to ensure the Pavlovas are a similar size
  when baked.
• Place the egg whites into a glass or stainless steel mixing bowl.
• Beat until soft peaks form and gradually add the sugar.
• Add the vinegar, Cornflour and sift the cocoa powder into the egg whites.
• Fold lightly to combine.
• Stick the paper down on a baking tray or the base of a loose bottom using a little
  Pavlova mixture.
• Divide the mixture between the two circles.
• Using the smaller circle as a guide then spread the mixture around with a spatula
  creating a few peaks.
• Bake in a preheated oven at 130 degrees Celsius for 80 minutes.
• Leave the Pavlovas to cool in the oven overnight to prevent cracking.
• Sandwich the Pavlova with whipped cream just before serving.
• Top with cream and fresh figs or berries.
• Drizzle with melted chocolate.

Choc Chip Scones

Ingredients

375g cake flour
20ml baking powder
20ml sugar
Pinch of salt
170g cold butter
2 eggs
140ml fresh cream
1 egg
10ml milk
Whipped cream, to serve

Method

• Rub the flour, salt and butter together in a mixing bowl until the mixture resembles
  breadcrumbs.
• Add the baking powder and sugar.
• Toss the ingredients lightly.
• Lightly beat the cream with the egg yolks.
• Make a well in the centre, and pour in the cream.
• Gently work the dry ingredients into the cream.
• Add the chocolate chips and mix lightly.
• Lightly flour the work surface and roll out until 1 – 1,5cm thick.
• Use a scone cutter to cut out rounds using as little excess flour as possible.
• Place the scones on a baking tray.
• Beat the egg with milk and brush the scones to glaze.
• Leave the scones to chill in a refrigerator for 30 minutes.
• Bake the scones at 200 degrees Celsius for 10 minutes.
• Serve with strawberry jam.

Self saucing chocolate pudding

Ingredients

250ml full cream milk
90g light brown sugar
35g cocoa powder
125g butter
125g brown sugar
5ml vanilla essence
2 eggs
100g self raising flour
30g cocoa
Pinch of salt

Method

• Place the full cream milk, light brown sugar and cocoa powder into a pan.
• Simmer and stir until the mixture is smooth.
• Leave to cool.
• Cream the butter until light in colour.
• Gradually add the sugar and continue beating until fluffy.
• Add the eggs one at a time with a teaspoon of flour.
• Sift the self raising flour, cocoa powder and salt into the mixing bowl and stir well to
  combine.
• Add the vanilla essence and mix well.
• Scoop the batter into a 20cm oven proof dish and use a spatula to spread evenly.
• Pour the cooled chocolate sauce over the batter.
• Bake in a preheated oven at 170 degrees Celsius for 30 – 35 minutes.

Chocolate Mousse

Ingredients

200g dark chocolate
3 eggs, separated
45ml sugar
200ml whipped cream
Fresh berries, to serve
Mint leaves, to garnish

Method

• Chop the chocolate into little pieces and melt over gentle heat using a double boiler.
• Leave the chocolate to cool.
• Whisk the egg whites until they reach the soft peak stage.
• Gradually add the sugar and whisk until glossy and stiff peaks form.
• Add the melted chocolate to the egg yolks and fold together.
• Add half the whisked egg whites; fold well to incorporate the ingredients.
• Fold in the remaining egg whites and then the cream.
• Pour into fancy bowls or cups.
• Leave in the refrigerator to set.
• Garnish with berries and mint leaves.

Strawberry Jam

Ingredients

500g strawberries
250g sugar
1 lime
1 vanilla pod
1 cinnamon stick

Method

• Slice the strawberries and place them in a pan.
• Add the sugar and stir well until the sugar begins to dissolve.
• Gently heat the strawberries until the sugar completely dissolves (keep stirring often)
• Simmer on a medium heat.
• Add the lime, vanilla pod and cinnamon stick.
• Simmer for ten minutes and remove the foam that forms on top of the jam with a
  metal spoon.
• Once the jam has thickened, pour into sterilized jars and seal.

Willy Wonka Style Chocolate Cake

Ingredients

For the frosting:
100ml water
250g butter
75g sugar
400g dark chocolate, chopped

Cake
75g cocoa
200ml boiled water
150g sugar
150ml cold water
185g butter
185g sugar
2 eggs
340g cake flour
10ml baking powder
7,5ml bicarbonate of soda
10ml vanilla essence

To decorate:
Chocolate coated nuts
Malted chocolate puffs
Chocolate buttons

Method

For the frosting

• In a pan, add the water, butter and sugar.
• Bring the mixture up to the boil and stir well to ensure the sugar dissolves.
• Add the chopped chocolate and mix well, stirring until the frosting is smooth.
• Leave aside to cool and thicken.
• If the frosting is too soft, it may be refrigerated for a few minutes.

For the cake

• Place the cocoa and boiled water into a little bowl and stir until smooth.
• Add the sugar and cold water.
• Stir to dissolve and leave aside to cool.
• Cream the butter until light in colour.
• Add the sugar gradually and continue beating until fluffy.
• When the sugar dissolves slightly, add the eggs one at a time with a teaspoon of flour.
• Scrape down the sides of the mixing bowl, and then add half the flour.
• Add half the dissolved cocoa and mix well.
• Repeat with the remaining ingredients, adding the baking powder and bicarbonate of soda
• with the dry ingredients.
• Add the vanilla essence and stir well to combine.
• Divide into 3 x 20cm cake tins and bake at 170 degrees Celsius for 20 – 22 minutes.
• A skewer should come out clean when the cakes are tested.
• Turn the cakes onto a wire rack and leave to cool

To assemble

• Sandwich the cakes together with the frosting.
• Frost the top and sides.
• Decorate with chocolate puffs, nuts, buttons and sprinkles

• Season the Beef rib with salt.
• Heat the sunflower oil in a pan and seal the rib of beef until golden brown.
• Cover the gourmet pan with foil and roast for around 2 hours to 2 hours and 15
• minutes at 160 degrees Celsius.
• Remove the rib of beef from the pan and wrap in foil.
• Leave to rest.

The Sauce

• Heat the pan juices until the moisture evaporates.
• Add the cinnamon stick and bay leaf.
• Fry for a few seconds, then add the chopped onion.
• Season lightly with salt
• Once the onion has softened, add the mushrooms.
• Sauté the mushrooms
• Add the garlic and green chilli, sauté for a minute.
• Pour the red wine and beef stock into the pan.
• Simmer until the sauce thickens.
• Whisk in the butter and simmer for a minute or until the sauce is thick and shiny.

• Thinly slice the potatoes and place them in a mixing bowl.
• Heat the butter in a pan with the crushed garlic and leave to infuse for 10 minutes.
• Season the potatoes with salt.
• Add the thyme and toss to coat.
• Pour the butter over the potatoes and mix lightly.
• Stack the potato slices into a 12 hole cupcake pan, starting with large slices and
• finishing with little ones.
• Pour the butter over the stacks.
• Bake in a pre-heated oven at 190°C for 45 minutes or until the potatoes are tender and
• golden. They should also have a few crispy sections.
• Gently remove the stacks with a spatula.
• Garnish with fresh thyme and serve with a sprinkling of black pepper.

Honeyed Carrots

Ingredients

20ml sunflower oil
2,5ml cumin seeds
400g baby carrots
60g butter
15ml honey
Salt to season
Black pepper, to season

Method

• Heat the sunflower oil in a pan.
• Fry the cumin seeds until they start to sizzle.
• Add the carrots and sauté lightly.
• Stir in the butter and add the honey.
• Toss the carrots to coat.
• Season with salt and black pepper

• Cream the butter until light in colour and gradually add the sugar.
• Beat until the mixture is fluffy and the sugar has dissolved slightly.
• Add the eggs one at a time with a teaspoon of flour, beating well after each addition.
• Add the cake flour, salt and baking powder.
• Fold the ingredients until well combined, add the milk and water.
• Add the vanilla paste and ground cardamom.
• Lightly fold in and divide the batter into 3 greased and lined 20cm cake tins.
• Bake the cakes in a preheated oven at 170 degrees Celsius for 20 – 22 minutes.
• The cakes should be golden brown and a skewer should come out clean when tested.
• Leave the cakes to cool on a wire rack.
• Place the double thick cream, mascarpone and fresh cream into a mixing bowl.
• Add the icing sugar and vanilla paste.
• Whisk until thick and well combined
• Sandwich the cakes with cream, reserving some for the top.
• Swirl the remaining cream over
• Garnish with cherries and dust lightly with icing sugar
• Decorate with mint.

• Heat the sunflower oil in a pot.
• Fry the cinnamon stick and bay leaf.
• Add the chopped onion and salt.
• Sauté until the onions are golden brown.
• Add the crushed ginger and garlic.
• Fry for a few seconds until the moisture evaporates, then add the red chilli powder.
• Heat the chilli through for 3 seconds, taking care not to burn the spices.
• Add the chopped tomatoes and the ground cumin, coriander, garam masala and turmeric.
• Simmer the tomatoes using the back of a wooden spoon to break down the lumps.
• Stir in the fresh cream and add the curry leaves.
• Add the hake and spoon the sauce over the steaks to cook.
• Place a layer of par cooked fried potatoes over the fish then add half the drained lentils.
• Layer the basmati rice over the lentils – the rice must be cold to prevent it from becoming sticky.
• Sprinkle the remaining lentils over the rice and top with crispy fried brown onion.
• Dot the rice with butter and pour over the boiled water.
• Drop the egg yellow over the rice and arrange the sliced boiled eggs on top.
• Sprinkle with the Magic Masala or an extra teaspoon of garam masala.
• Reduce the heat and cover the pot with a tight fitting lid.
• Steam the Breyani on a low heat for 10 – 15 minutes depending on the thickness of the steaks.
• Garnish with fresh coriander

• Heat the sunflower oil in a pan.
• Seal the chicken skin side facing down until golden brown.
• Remove from the pan once the chicken is evenly browned.

For the sauce

• Heat the sunflower oil and sauté the onion with a light sprinkling of salt.
• Once the onions soften, add the chopped peppers, grated carrots, crushed
• garlic and ginger. Sauté until the onions and carrots soften.
• Add the green chilli and fresh thyme then stir in the masala.
• Fry the masala for 3 – 5 seconds then add the chopped tomatoes.
• Simmer until the tomatoes soften and break down the lumps.
• Add the sugar, chicken stock, and season with black pepper.
• Stir the mayonnaise and cream into the tomatoes
• Then place the chicken into the chakalaka sauce.
• Gently coat the chicken and bake in a pre-heated oven at 180 degrees
• Celsius for 45 – 60 minutes or until the chicken is golden brown and the juice run clear when pierced.
• Place on a serving platter and garnish with fresh coriander or pea sprouts.

Snowballs

Ingredients

400ml desiccated coconut
Few drops pink colouring
140g butter
125ml sugar
2 large eggs
5ml vanilla essence
375ml self-raising flour
Pinch of salt
For sandwiching the cakes
200ml icing sugar
20ml boiled water

For the syrup
120ml sugar
120ml water
150ml smooth apricot
7ml red food colouring

Method

• Place the desiccated coconut in a mixing and add few drops of pink food colouring.
• Rub the colouring into the coconut to tint the coconut until evenly coloured.
• Cream the butter until light and fluffy, and then gradually add the sugar.
• Continue creaming until the mixture is light and fluffy.
• Whisk the eggs lightly then gradually add this to the creamed butter, add 2 teaspoons flour with the eggs to prevent curdling.
• Add the salt and vanilla essence.
• Add the flour and work the mixture into a soft dough.
• Divide the dough into portions – I weighed them into 25g balls.
• Roll each one until smooth and place on a baking tray lined with greased paper.
• Bake in a pre-heated oven at 170°C for 12 – 15 minutes.
• They should be pale in colour with the bases turning light golden brown.
• Remove from the oven and leave to cool on a wire rack.
• Make the syrup – heat the sugar and water in a 24cm AMC pot. Bring the syrup to the boil once the sugar has dissolved.
• Add the apricot jam and simmer until the syrup is slightly thick – not too thick as it will prevent the syrup from penetrating the snowball.
• Tint the syrup with red food colouring.
• Once the snowballs are cool, mix the icing sugar and boiled water into a thick, smooth paste, then sandwich the snowballs together.
• Leave to harden slightly – this takes a minute or two, then dip the snowballs into the hot syrup and toss them a few times to make sure they are coated. I used tongs for this as the syrup was quite warm.
• Place them into the coconut and toss to coat evenly. Dust off the excess coconut and place on baking paper.
• These are delicious eaten fresh and may be stored for up to two days.

• Place the cloves, chillies, onion, garlic, and ginger into a blender. Process until smooth
• Heat the sunflower oil in Pan then add cinnamon sticks and bay leaf.
• Once the whole spices are fragrant, add the fragrant paste. Sauté until the moisture evaporates.
• Add the red chilli powder and turmeric. Stir for 3 – 5 seconds then add the beef short rib. Coat the rib with the fried paste, scraping the pan to prevent burning.
• Add the salt and stir well. Pour in the coconut milk, add the lime leaves and loosen the spices that are stuck to the base of the pan. Lower the heat and simmer until the beef is tender.
• Once the beef is cooked through, simmer uncovered until the sauce thickens. Place on a serving platter and garnish with fresh coriander.

• Heat the sunflower oil in a pot until warm (not hot). Add the desiccated coconut and stir to heat. Add the curry leaves and stir for a few seconds.
• Stir the basmati rice into the fried coconut. Add the water, coconut milk and salt. Reduce the heat to low and cover with a tight fitting lid.
• Once the rice has steamed through, add the frozen peas and cover with a tight fitting lid.
• Check the rice, ensuring it does not stick to the bottom of the pot and burn.
• Leave to stand for 2 – 3 minutes until heated through. Garnish with fresh coriander.

Marinated Asparagus

Ingredients

400g asparagus spears
45ml soy sauce
45ml lemon juice
2,5ml crushed garlic
Chopped coriander
10ml honey

Method

• Bring a little water to the boil and blanch the asparagus for 60 seconds.
• Plunge the asparagus into iced water to stop the cooking process. Once the asparagus is chilled, place them on a dishtowel, dabbing lightly to remove the excess moisture. Place the asparagus on a serving platter.
• Combine the soy sauce, lemon juice, crushed garlic, coriander and honey in a glass jar.
• Seal the jar with a tight fitting lid and shake well to combine.
• Pour the dressing over the asparagus and leave to marinate.

Coconut and Lemongrass Cake

Ingredients

170g butter
250g sugar
4 eggs
5ml baking powder
Pinch of salt
60g desiccated coconut
250g self-raising flour
200ml coconut milk
5ml vanilla essence or paste
Syrup
200ml coconut milk
35g sugar 1 stalk lemongrass

Topping
250ml double thick cream
60g icing sugar
2,5ml vanilla essence
195g dessert cream Berries, to garnish

Method

• Cream the butter until light in colour. Continue beating and gradually add the sugar.
• Add the vanilla essence when the sugar has slightly dissolved into the butter and the creamed mixture is light and fluffy.
• Add the eggs one at a time with a teaspoon of flour, beating well after each addition.
• Stir the desiccated coconut into the mixture, salt and baking powder.
• Gently stir half the self-raising flour into the butter and egg mixture. Add the coconut milk and vanilla paste. Stir well and scrape the bottom of the bowl to ensure the ingredients are well combined. Once the batter is smooth, pour into a greased and lined 10 inch loose bottomed cake tin.
• Smooth the batter to level. Bake at 170 degrees Celsius for 30 – 35 minutes.
• The cake should be golden brown, and a skewer should come out clean when the cake is tested.
• Use a skewer to make a few holes in the cake. Turn the cake onto a wire rack.
• Heat the coconut milk and bring to the boil. Then bruise the lemongrass and add to the coconut milk before adding in the sugar. Simmer until a thick syrup
  forms.
• Spoon the syrup over the warm cake and leave the cake to cool completely.
• Combine the double thick cream, icing sugar, vanilla and dessert cream in a mixing bowl. Whisk until smooth and thick
• Top the cake with cream and use a spatula to make swirls while covering the cake. Garnish with fresh berries.

• Heat the sunflower oil in a 24cm AMC pot.
• Add the cinnamon stick, bay leaf and cumin seeds- fry until fragrant.
• Add the sliced onion and sauté until translucent.
• Season with a pinch of salt
• Add the leeks and fry until they soften.
• Add the garlic and fry off until fragrant.
• Stir the basmati rice into the fried onion and leeks.
• Toss gently to coat the rice in the fragrant oil.
• Add the chicken stock and boiled water.
• Lightly season with salt
• Lower the heat and cover with a tight fitting lid.
• Simmer until the rice steams through and the grains are tender.
• Top with sautéed mushrooms and gently fluff up the grains taking care not to make the rice mushy.
• Garnish with fresh coriander.

Saffron Tikka Kebabs

Ingredients

750g chicken fillet, cut into large chunks,
Large pinch of saffron
80ml boiled water
2 onions, grated
15ml fresh thyme leaves
45ml Magic Masala or any fragrant rub
4 cloves garlic, crushed
30ml fresh lemon juice
Salt, to season
Sunflower oil, to drizzle

Fresh coriander, to garnish

Method

• Heat the saffron strands and leave it to cool slightly.
• Crumble the strands using your fingertips and top with boiled water.
• Leave to infuse for a few minutes.
• Grate the onions and place them in a strainer.
• Press the pulp down using your fingers or the back of a spoon.
• Reserve the liquid and discard the pulp.
• Pour the onion juice over the chicken pieces.
• Add the fresh thyme leaves, Magic Masala and garlic.
• Pour the lemon juice into the marinade and season with salt.
• Leave to marinate – if you are short on time 10 minutes will do but overnight works best especially if you are using chicken on the bone.
• Place a greased wire rack over a baking tray.
• Drizzle sunflower oil over the chicken.
• Arrange the chicken pieces on the rack and bake in a pre-heated oven at 200 degrees celsius for 10 – 12 minutes.
• Garnish the cooked chicken with fresh coriander.

• Place the cream and vanilla into a mixing bowl, then whisk while gradually adding the icing sugar.
• Continue whisking the cream until stiff.
• Stir the fig jam into the cream.
• Slice through the puff and fill with cream.
• Drizzle white chocolate over the pastry to garnish.

Method

Baked Brinjals with Stuffing

Ingredients

2 large Brinjals
Sunflower oil, to drizzle
Salt to season
30ml sunflower oil
5ml cumin seeds
1 onion, finely chopped
10ml crushed garlic
10ml smoked paprika or red chilli powder
400g tinned chopped tomatoes or
45ml chopped flat leaf parsley
Fresh thyme leaves, to garnish

Method

• Slice the brinjal lengthwise and place on a baking tray.
• Drizzle with sunflower oil.
• Rub the oil over the brinjal ensuring they are coated.
• Place the brinjals with the skin side facing up on a baking tray.
• Season with salt, then bake in a pre-heated oven at 200 degrees Celsius for 40 minutes.
• Remove from the oven and leave to cool.
• Use a spoon to loosen the flesh taking care not to break through the brinjal skin.
• Heat the sunflower oil in an AMC Chef’s pan.
• Add the sunflower oil and once heated, add the cumin seeds.
• Once the seeds splutter, add the chopped onion and salt.
• Add the garlic and stir for a few seconds.
• Stir the paprika into the onion and heat for 3 seconds, add the chopped tomatoes.
• Add the brinjal flesh and use a wooden spoon to break down the lumps.
• Once the mixture is smooth and the oil separates slightly, add the chopped parsley.
• Stir well and spoon the cooked brinjal back into the cases.
• Bake in a pre-heated oven at 180 degrees Celsius for 10 minutes.
• Garnish with fresh thyme leaves before serving.

• Heat the sunflower oil in a pan.
• Add the cinnamon stick, bay leaves and fry until fragrant.
• Add the cumin seeds and sauté until they splutter.
• Stir the onion into the oil and add salt.
• Add 60ml harissa paste to the side of the pan.
• Stir the paste to fry lightly, add the tomatoes and use the back of a wooden spoon to break down the
• lumps.
• Sprinkle the sugar into sauce and leave to simmer until the tomatoes soften an break down.
• Mix all the meatball ingredients together and mould the mince into balls.
• Place the meatballs into the hot sauce, add the boiled water.
• Reduce the heat and simmer – this should take about 10 – 12 minutes.
• Do not stir the meatballs, but shake the pot gently to move the meatballs.
• Once the meatballs are cooked through, garnish with fresh coriander

Nutty Couscous

Ingredients

375ml couscous
375ml chicken stock
Pinch of salt
75g roasted pistachios
100ml roasted flaked almonds
Chopped coriander

• Bring the stock up to the boil and add a pinch of salt.
• Pour the couscous into the stock and stir.
• Cover the pot with a tight fitting lid and remove from the heat.
• Leave the grains to swell and absorb moisture.
• Use a fork to fluff up the grains.
• Add the almonds, pistachios, reserving some to garnish.
• Add the chopped coriander.
• Stir well to combine and garnish with nuts.

• Place the yoghurt in a serving bowl, and top with sprouts.
• Sprinkle the chopped cucumber over the sprouts.
• Place the pomegranate rubies over the yoghurt.
• Season with a pinch of salt.
• Keep refrigerated until ready to serve

• Heat the sunflower oil in an 30cm Gourmet Roaster
• Add the bay leaf and fry until fragrant.
• Add the chopped onion to the oil and saute until cooked just past translucent.
• Stir the chopped carrots into the onion, and saute until they soften.
• Next, add the bacon and cook until the fat melts.
• Add the garlic and fresh thyme.
• Fry the garlic off for about ten seconds, add the chopped veal.
• Stir-fry the veal for 2 – 3 minutes on a high heat.
• Add the tomatoes, beef stock, red wine and oregano.
• Season with black pepper.
• Reduce the heat and simmer until the veal is cooked through – this should take about ten minutes.
• The veal should not be cooked down until dry.

For the Topping

• Remove the skins from the potatoes and grate them into a mixing bowl.
• Season with a pinch of salt, add the melted butter and fresh thyme leaves.
• Add the parmesan, and stir lightly to mix the ingredients together.
• Top the cooked veal with potato.
• Bake at 180 degrees celsius for 20 minutes or until the potato topping is golden brown.
• Garnish with chopped parsley.

Chicken & Artichoke Penne

Ingredients

500g penne
45ml olive oil
4 chicken breasts, sliced across the grain
1 onion, finely chopped
200g bacon, chopped
15ml garlic
2 green chillies, chopped
250ml chicken stock
375ml white wine or stock
45ml grated parmesan
100ml fresh cream
200g marinated or tinned artichokes, chopped 125ml grated parmesan Black pepper, to season Fresh
basil, to garnish

Method

• Cook the penne according to the directions on the packaging.
• Heat a 28cm pan on high.
• Add 30ml sunflower oil and seal the slices of chicken fillet
• Heat the olive oil in pan.
• Add the onion and salt.
• Saute until pale golden in colour.
• Add the bacon and saute until the fat melts.
• Add the crushed garlic and fry until fragrant.
• Stir the chopped green chilli into the onion and bacon, then fry for a few seconds.
• Add the sealed chicken pieces and wine, simmer for 2 – 3 minutes.
• Stir in the grated parmesan and pour in the cream.
• Add the artichokes, and stir.
• Simmer until the sauce thickens slightly.
• Add the penne, and toss to coat.
• Season with black pepper.
• Cook until the penne heats through and garnish with fresh basil.

Frangelico Chocolate Malva Pudding

Ingredients

For the Pudding
2 eggs
250ml sugar
300ml cake flour
5ml bicarbonate of soda
Pinch of salt
100ml milk
50ml fresh cream
5ml vanilla essence
30ml butter, melted
15ml vinegar
15ml apricot jam

For the Sauce
250ml fresh cream
185ml butter
125ml sugar
125ml Frangelico
60ml cocoa

Method

• Beat the eggs until light in colour, and gradually add the sugar.
• Continue beating until the eggs are pale and fluffy.
• Add half the flour and mix.
• Pour in the milk, cream and vanilla.
• Add a pinch of salt and stir to combine.
• Add the remaining flour and bicarbonate of soda.
• Stir once again, and then add the melted butter, vinegar and apricot jam.
• Once the ingredients are mixed, pour the batter into a greased casserole dish about 20cm x 20cm.
• Bake in a pre-heated oven for 30 minutes or until golden brown. (Bake at 170 degrees Celsius for 30
• minutes)
• A skewer should come out clean when the pudding is tested – the pudding might sink slightly in the
• centre.

To prepare the sauce

• Place the fresh cream, butter, sugar, cocoa powder and Frangelico into a sauce pan.
• Stir well over a low heat until the butter melts.
• Whisk until the sauce until smooth.
• Use a skewer to prick the pudding a few times.
• Pour the chocolate sauce over the pudding and leave to soak.
• Serve with cream or ice cream.

Method

Method

Preparation for Dukkah
Heat pan on medium and add the cumin, coriander and sesame seeds.
Stir the seeds until the sesame seeds are toasted and the spices are fragrant.
Leave the seeds to cool.

Place the hazelnuts into a mixing bowl and use a stick blender to blitz in short bursts – cover the bowl
with a tea towel while blitzing to keep the ground nuts in the bowl.
Use a mortar to lightly crush the spices and sesame seeds in the pan to release the flavours.
Crush the black pepper in the mortar using a pestle.
Add the spices, sesame seeds and black pepper to the hazelnuts.
Season with salt and toss lightly to combine.

To cook the prawns
Heat 20ml sunflower oil in a Pan.
Saute the prawns until the tails change colour and start to coil.

To assemble the salad
Place the rocket onto a platter and top with the roasted butternut.
Drizzle some salad dressing over and sprinkle a little dukkah over.
Top with prawns and pour over the remaining salad dressing.
Sprinkle with dukkah again.
Garnish with spring onion, chopped coriander and parsley.

Method

For the Pastry

• Rub the flour and butter together until the mixture resembles bread crumbs. Add the sugar and
• mix. Lightly beat the egg and knead gently into a soft dough.
• Wrap the dough in plastic wrap and leave to rest in the refrigerator for 20 minutes.
• Roll the pastry on a lightly dusted work surface until it is about 5mm thick and is large enough to
• line the bottom and sides of a 23cm loose bottomed pie tin.
• Line the tin with the pastry and press down into the base and about 3,5cm up the sides.
• Prick the base of the pastry with a fork and leave to rest in the refrigerator for 30 minutes.
• Pre-heat the oven to 180 degrees celsius.
• Place a piece of baking paper over the paper, cover with dried beans and bake blind for 10 minutes.
• Remove the beans and the paper and bake for a further 10 minutes.
• Leave the pasty case to cool completely.

For the Filling

• Place the butter in a pan, and melt on low heat.
• Add the brown sugar and golden syrup.
• Stir until the sugar dissolves.
• Leave the mixture to cool till slightly warm.
• Remove the cinnamon stick.
• Lightly whisk the eggs, then add the melted ingredients.
• Scatter the pecan nuts, chocolate and dates over the bake pie crust, then pour over the egg mixture.
• Bake for 20 minutes at 150 degrees celsius, then reduce to 140 degrees and bake for 30 minutes.
• Leave the pie to stand for a minute and then remove from the tin.
• Serve slices of the pie warm with whipped cream.