A special feast for Eid - recipes

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Johannesburg - Well-known cook Shanaaz Parker explains how she goes about preparing for Eid, which is celebrated after fasting for the month of Ramadaan.

“Before Eid prayers, righteous gifts are given to the less fortunate, as is incumbent on all Muslims to do.

“On the day of Eid, in many homes a great spread of food is prepared to share with those who visit. Our family tradition is that lunch is served at my elder sister's home, where we as siblings and all our children get together to share the meal.

“After lunch, one of our Eid rituals is to go and greet the elders in our family as well close friends. We then all gather at my house for the evening celebration meal.

“The preparation of my Eid meal starts a couple of days before the time. My motto is 'No cooking on Eid day' as I want to celebrate with my guests. I ensure cooking is completed and all the dishes are ready for the finishing touches before it is time to serve.

* Contact Shanaaz at info@shanaazparkercooking.com

HONEYED PERI-PERI PRAWNS

Serves 4 - 6

1kg large prawns

120g self-raising flour

60ml coriander, finely chopped

15ml peri-peri powder

15ml garlic salt

30ml lemon juice

25ml water

1 egg, lightly beaten

cornflour, for coating prawns

oil for frying

Peri-peri honey sauce

60ml melted butter

30ml peri-peri powder

100ml honey

30ml toasted sesame seeds

Shell and devein prawns, leaving the tails intact. Sift flour into a large bowl and add coriander, peri-peri and garlic salt. Mix lemon juice, water and beaten egg together.

Gradually whisk into flour until batter is smooth.

Just before serving, coat prawns in cornflour, shaking off any excess.

Dip the prawns into the batter, one at a time, and deep-fry in batches until lightly golden.

Drain on absorbent paper.

PERI-PERI HONEY SAUCE: In a pan, add melted butter and peri-peri powder. Add honey and heat over low heat till bubbling.

Pour honey sauce over prawns and sprinkle with sesame seeds.

COCONUT, FRUIT & NUT SWEET RICE

Serves 4 - 6

100g butter

15ml oil

3 cardamom pods

2 sticks of whole cinnamon

100ml coconut milk

60ml milk

200ml sugar

60ml coarse coconut

15ml sultanas

10 dried apricots, chopped

5 dried pears, chopped

30ml flaked almonds

60ml pistachios, chopped

60ml honey

400g rice, cooked

10 whole prunes, soaked in water

In a large pot, heat butter and oil, add cardamom, cinnamon and braise for 30 seconds. Remove from heat, add remaining ingredients, except rice and prunes, and stir well.

Place pot back on heat and bring to a slow boil until mixture thickens. Add the rice and prunes and cook until the rice is heated through.

Fluff with a fork and leave to stand for a couple of minutes.

CRUNCHY CREAMY COCONUT SNOWBALLS

Makes 24

375g butter, softened

375g castor sugar

6 eggs

5ml coconut essence

5ml caramel essence

100ml coconut cream

400g self-raising flour

Filling

500ml fresh cream

60ml desiccated coconut

100g white chocolate, grated

fresh coconut, grated

24 Ferrero Raffaello chocolate balls

Preheat oven to 180°C. Line two muffin trays with paper cases.

In a large bowl, beat butter and sugar with an electric hand mixer until well combined and creamy. Add eggs one at a time and beat until fluffy. Add essences, coconut cream and beat well.

Sift in flour and mix to a soft thick cake batter. Divide mixture equally into the trays.

Bake for 20-25 minutes until done. Remove from oven, loosen gently from cases and place cakes on wire racks to cool.

FILLING: In a large bowl, whip cream till stiff. Fold in coconut and grated chocolate. Leave in refrigerator to chill.

Cut each cake in half and spread with coconut cream filling. Join the two pieces and spread cream around the cakes to cover completely. Roll in fresh coconut.

Place in paper cupcake cases and leave to set in the fridge for 15 minutes.

When ready to serve, remove the paper cases and top each snowball with a Raffaello chocolate ball.

ROASTED LAMB WITH ALMONDS AND COCONUT

Serves 8-10

Crust

60ml dried breadcrumbs

60ml sesame seeds

100ml medium desiccated coconut

100ml ground almonds

100ml finely crushed cornflakes

Lamb

2kg leg of lamb

60ml oil

60ml water

60ml melted butter

15ml paprika

10ml peri-peri powder

30ml ground black pepper

45ml garlic and ginger paste

30ml lemon juice

salt to taste

CRUST: Mix all the ingredients together and set aside.

LAMB: Rinse the lamb and pat dry with paper towel. Place in a large bowl. Mix the oil and remaining ingredients to make a paste. Rub the paste into the meat and marinate for a few hours or overnight.

Preheat the oven to 180°C. Coat an oven roasting pan with non-stick cooking spray. Place two pieces of foil together and coat with non-stick cooking spray. Sprinkle the crust mixture on to the foil and roll the lamb over the crumbs to coat. Enclose the meat completely in the foil and seal.

Place in the roasting pan and cook for 2 hours. Remove the lamb from the oven and open the foil.

Baste with the pan juices. Return to the oven and roast until nicely browned.

Remove from the oven and rest for about 15 minutes before slicing.

RED CABBAGE & BABY BEET VEGETABLE BAKE

Serves 4-6

500g small sweet potatoes, scrubbed

1 bunch baby beets, scrubbed and tailed

2 red onions, peeled and quartered

1 small red cabbage, cut in wedges

6 garlic cloves, crushed

30ml avocado oil

5ml peri-peri powder

30ml Mediterranean spice

freshly milled black pepper

salt to taste

15ml soy sauce

125ml French salad dressing

1 punnet cocktail rosa tomatoes

100ml snipped chives

Preheat oven to 180ºC. Spray an oven tray with non-stick cooking spray. Microwave sweet potatoes till just tender and place in oven tray with baby beets, onions, cabbage and garlic cloves.

In a small bowl combine oil, spices, salt, pepper, soy sauce and salad dressing and mix well. Pour over the vegetables and bake for 20-25 minutes until tender and crispy.

Toss vegetables during cooking.

Towards the end of the cooking time, add whole tomatoes and sprinkle with chives.

Bake for a further 10 minutes. - The Star

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