Hello everyone.
Daai week is hier. This is the most deurmekaar week for me as everything is about Eid or Labarang and the special day’s menu.
To start off I’m super grateful that it’s also payday week and al die winkels het lekker Labarang specials.
This week or weekend rather, the shops are going to be gepak, so be sure you do your planning before hand and get to the shops early.
Scout around to find out who has the best deals and be sure to start at the furthest point first, working your way closer to home.
Remember if you are buying the goodies that must be refrigerated, they must be last on your list.
If you are buying meats and vegetables that must be refrigerated, be sure to take a cooler box with you when you go shopping.
March still has very hot days and the last thing you want is your meat or produce to spoil because they have been in the car or in the heat for too long – try not to break the cold chain.
So that sorts out the shopping, next up if prep. Prep is always the most essential step.
Try to do as much preparation as you can.
Do what you can the night before so there’s less stress the morning of Eid (we all know how time can overtake us).
My tip is to make your desserts and puddings first. Yes, I know these are eaten last but make them first and get them out the way.
Try to cook your leg of lamb and soutvleis, bak die brood, marinate your meats, chop and prep your veggies so that they are ready to go in the pot and in the oven on Eid morning.
This year it’s all about working smarter, not harder!
Good luck with all the preps and may you have a blessed Eid filled with love, laughter, happiness, togetherness and family. Eid Mubarak from my home to yours.
For more recipes or baking and cooking inspiration, visit my website www.sprinklesandspice.co.za or visit my social media platforms on Instagram, Facebook or TikTok on @sprinklesandspicect or Sprinkles and Spice by Farzana Kumandan.
Happy Cooking.
Love, Your Cooksister.
CORNED BEEF (Soutvleis) or TONGUE
Ingredients
1 piece corned beef (preferably the eye piece) or corned tongue
2 carrots, peeled and cut in half
1 large potato, peeled and cut in half
2 bay leaves
1 teaspoon black pepper corns
4 allspice berries
Method
Fill a large pot with cold water and add all your ingredients (water must cover the corned beef/corned tongue). Once it boils, turn down to a medium heat. Allow it to simmer on a slow boil for three hours. Be sure to keep topping up the water, ensuring the corned beef/ corned tongue is completely submerged in water. After three hours remove the beef from the water and transfer to a glass dish. Lightly cover with foil and enjoy (do not refrigerate) leave it fresh to enjoy on Eid morning.
*This recipe can be used for corned tongue too
ROAST LEG OF LAMB
Ingredients
A leg of Lamb (3 to 3.5kg)
2 tablespoons of barbeque spice
1 tablespoon black pepper corns
1/4 cup olive oil
5 cloves of garlic
A few sprigs of rosemary
Root vegetables of choice
Method
Rinse the lamb and trim it of all excess fat. Marinate the lamb with oil and spices. Make incisions into the leg with a sharp tip knife and insert the garlic and sprigs of rosemary. Transfer the leg to a roasting dish and add peeled root vegetables of your choice. (I use baby potatoes and carrots, but any veg works well). Add a sprinkle of Barbeque Spice over your vegetables and cover your roasting dish with a double layer of foil. Ensure the foil seals the dish completely, so no heat escapes (we want the lamb to steam in its own juices). Roast in a preheated oven on 180 degrees for 3 and a half to 4 hours. In the last 20 minutes of your cook time, remove the foil and return the lamb to the oven to brown.
For the Gravy
Remove the excess liquid from the roasting dish and transfer to a pan. On a stove top over a low heat, simmer the liquid, until it reduces, and it comes to a slow boil. In a cup, mix 1 heaped teaspoon of corn flour to a quarter cup of cold water and add it to the pan. Lastly, stir until it thickens and stir in 1 teaspoon butter.
CHICKEN BIRYANI
Prep for Biryani
Soak 1 cup Lentils in boiling water overnight.
In the morning rinse and add to the rice.
Parboil 3 cups rice with the pre-soaked lentils, 3 cups water, half teaspoon turmeric and 3 level teaspoons salt.
Once the water is cooked away, rinse the rice under cold water and set aside.
Chop 5 onions in half, then in slices and fry in oil until golden brown. Allow to cool and drain on roller towel and set aside.
Boil 5 potatoes sliced in half in water and half teaspoon turmeric until soft. Allow to cool and set aside.
Boil 6 eggs, peel, cool and set aside
Marinate the chicken
Ingredients for the marinade
2 onions finely chopped
4 tablespoons butter and a dash of oil
Marinade your 1-2kg chicken pieces in
1 heaped tablespoon ginger, garlic and green chilli
1 teaspoon turmeric
2 teaspoons fine cumin
1 fine coriander
1 teaspoon red tandoori spice
1 teaspoon garam masala
4 medium grated tomatoes (must be grated)
1 small sachet tomato paste
2 cups double cream yogurt
1 teaspoon salt
1 green pepper diced
1 cup chopped fresh coriander
Method for the masala marinade
Braise the onions in butter until its golden brown. Add your marinated chicken. Cook your chicken on a medium to low heat for 20 minutes, stirring occasionally.
To assemble
In an oven safe dish, add three quarters of the rice, potatoes, eggs, half the fried onions. Add the chicken and sprinkle over the remaining rice, onions and the masala. If you cooked your chicken on a higher heat and you have less masala sprinkle over a cup of water. Cover with a double layer foil and cook on 180 degrees for 45 minutes.
SEAFOOD BIRYANI
Ingredients
10 crayfish tails
15 prawns (shell on, head off)
Half kg kingklip or any firm fish
4 heaped tsp garlic (freshly always best)
1 heaped teaspoon crushed chillies
2 tsp jeera
2 tsp koljana
3 tsp tandoori spice
2 tablespoons seafood masala
1 tsp turmeric
The juice of a half lemon
1 cup yoghurt
Half cup freshly chopped parsley
Salt to taste
Add 1 tin tomato puree.
Add 2 grated tomatoes.
Method
Rinse and drain all seafood in the fridge, overnight (in a colander) to ensure all seafood has been thawed and no excess water. Marinade your seafood in all the above ingredients and refrigerate for at least an hour. Braise 2 finely chopped onions and 15 curry leaves in 4 tablespoons butter or ghee. Once golden and cook for 15 minutes on medium heat. Add your marinated seafood, tomato puree and tomato. After a 15 minutes, prep 4 cups rice (4 cups rice, cooked with 8 cups water and 4 level tsp salt. Bring to boil and drain). Layer half your rice in an oven safe pot or a big black oven tray and add your seafood with your sauce over half the rice, leaving some curry behind. Add the rest of rice add and top with some fried onions. Pour over the remaining seafood and sauce over your rice and Garnish with saffron water and freshly chopped coriander. Cover with a double layer foil and steam in the oven on 180 degrees for 35-45 min.
**Note you can steam your rice for a half hour on a low heat on the stove, but seafood usually draws water, to ensure your breyani is not soggy it's best steamed in the oven. After your rice is steamed. Fluff up your top rice with a fork. Enjoy with some dhay, paaper or any of your favourite side dishes.
BANOFFEE TART CUPS
For the Biscuit cup base
Ingredients
250g of soft butter or margarine
1 small egg
½ cup castor sugar
1 tsp vanilla essence
2½ cups sifted flour.
1 level tsp baking powder
Method
Cream the butter, sugar, egg and vanilla essence until all the sugar is dissolved and butter is light, fluffy and creamy. Add in your flour and baking powder and mix until a soft dough is formed. Transfer the dough to a glass bowl, cover the dough a with clingwrap and rest in the fridge for 45 minutes, until the butter has firmed up. *note for a stiffer dough you can add some extra flour when rolling out. Roll out the dough on a lightly floured surface and cut out with a large round cookie cutter or use a large glass. Your dough should be slightly thick and should be lifted up easily. Spray a muffin pan with spray and cook and add in your rounds ensuring the sides are covered. Bake your cups in a preheated oven on 180 degrees for 12-15 minutes.
For the filling
Ingredients
2 tins caramel treat
5 bananas
Lemon juice
250ml fresh cream
5 tablespoons icing sugar
2 flake chocolate bars
Method
Add the caramel treat to a large bowl and smooth it out with a spoon. Slice your banana in round rings and dab over some lemon juice to ensure it doesn't brown. Whip up your fresh cream and icing sugar until soft peaks are formed.
*For assembling
Add a thick layer of caramel in your cooled cookie cup. Add a layer of sliced banana. Pipe or spoon on some fresh cream. Lastly, crumble on some crushed flake. Refrigerate until you serve.
Sago Fruit Pudding
Ingredients
1 cup sago
1½ litres milk
1 tin Ideal milk
1 large tin Dessert Cream
1 tin Condensed Milk
1 large tin Fruit Cocktail
1 cup strawberries
1 cup mango
2 bananas
Method
In a large pot, soak the sago in 2 cups water for an hour. Once all water is soaked up by the sago and the sago is double in size. Add your milk and bring to boil over a low heat, stirring continuously. Allow to cool and add in the tin milk and fruit. Once completely cold, refrigerate and serve cold.
Butter Biscuits
Ingredients
250g soft Butter
½ cup icing sugar
1 tablespoon vanilla essence
¾ cup maizena or corn flour
2 ½ cups flour
Method
Cream the butter and sugar and vanilla essence. Add in the corn flour and mix until well combined. Add in the flour and mix to form a smooth, soft dough. Roll out the dough on a floured surface and press out with a cookie cutter. Add sprinkles or toppings of your choice. Bake on a tray lined with baking paper for 10-15minutes on 170degrees (preheated oven) or the biscuit is golden brown. Drizzle with chocolate, add sprinkles, chopped chocolate, chopped nuts or add your own special touch.