Cooking with Yudhika - recipesComment on this story
There are great cooking shows on TV that appeal to all tastes, from beginner to advanced, simple to complex and from lean to calorific. And the hosts are just as varied – from Jamie Oliver to Nigella Lawson.
But it’s nice to support our local chefs who prepare recipes that are accessible.
Yudhika Sujanani L’Etang is starring in a locally produced show on Saffron TV (DStv channel 195) where she will show viewers how to whip up tasty dishes in a flash.
Yudhika’s flair for making recipes seem effortless will inspire you to put on an apron and get cooking.
* Sugar ’n Spice started on Saturday, February 9, at 3.30pm.
CHILLI CREAM PRAWNS
2kg frozen prawns (16/20), shell on
50ml sunflower oil
8 cloves garlic, crushed
10ml red chilli powder
100ml fresh cream
15ml masala spice
1 lemon, juiced
200ml chopped coriander
Defrost the prawns. Use sharp kitchen scissors to cut the shells from the head through to the tail.
Use the tip of a knife to remove the dark vein. Gently rinse under cold running water and drain. Season the prawns with salt.
Heat a large pan and when it is smoking hot pour in the sunflower oil. Place the prawns in a single layer and turn them when they are light golden brown.
Add the garlic and red chilli powder.
Stir for a few seconds before adding the butter.
Pour in the cream and sprinkle the malala spice over the prawns. Simmer for a minute.
Remove the pan from the heat and add the lemon juice.
Sprinkle in the chopped coriander and toss lightly.
Serve immediately with fresh crusty bread.
Makes 6 – 8
200g dark chocolate, 70 percent cocoa
200g soft butter, not melted
240g icing sugar
4 large eggs
4 egg yolks
60g cake flour
30g cocoa powder
whipped cream, to serve
fresh berries, to garnish
Preheat oven to 190ºC.
Melt the chocolate in a bowl over gently simmering water. Leave to cool.
Grease the ramekins with butter and dust with cake flour. Shake off excess flour.
Cream the butter and gradually add the icing sugar. Cream until light in colour and fluffy.
Add eggs one at a time with a teaspoon of the cake flour to prevent curdling. Beat until well combined.
Pour in the cool chocolate and gently fold in. Sift in the cocoa powder and flour and fold them in.
Spoon the mixture into prepared ramekins and place on a baking tray.
Bake for 12-14 minutes. The chocolate centres should be wobbly and hot when tested with a skewer.
Leave to rest for a minute before unmoulding.
Serve with a scoop of whipped cream and fresh berries.
RED VELVET CAKE
375ml cake flour
15ml cocoa powder
30ml red food colouring
5ml vanilla essence
250ml sunflower oil
5ml bicarbonate of soda
Cream cheese frosting
750ml icing sugar
500g thick cream cheese
5ml vanilla paste or extract
80ml fresh cream
chocolate hearts, to decorate
fresh berries, to decorate
Sift the flour and cocoa powder.
Whisk the eggs and sugar until very pale in colour. Fold in half the sifted dry ingredients and then the buttermilk.
Then fold in the rest of the dry ingredients.
Fold in the red food colouring, vanilla essence and sunflower oil. Continue folding in until the oil is well combined.
Pour the vinegar over the batter and then sprinkle the bicarbonate of soda over that . Mix well to combine.
Divide the mixture into three 20cm greased and lined cake tins. Bake at 170ºC for 20 minutes.
Leave in the tin for 5 minutes and then turn out on a wire rack. Leave to cool completely.
Cream cheese frosting: Leave the butter and cream cheese to stand until at room temperature. Cream butter and icing sugar well until light in colour. Add the cream cheese and beat until well combined. Add vanilla essence and fresh cream.
Continue beating until well combined – but do not overbeat as the mixture can split.
Spread between layers and on top and sides of cake and decorate with chocolates and berries.
50ml sunflower oil
1 cinnamon sticks
1 bay leaf
5ml cumin seeds
1 large onion, finely chopped
7.5ml coarse salt
15ml ginger, crushed
15ml garlic, crushed
30ml red chilli powder or paprika
1kg lamb knuckles
400g can of whole peeled tomatoes, chopped
400g can of lentils, drained
400g can of chickpeas, drained
30ml masala spice
fresh coriander, to garnish
Heat the sunflower oil in a pot. Add the cinnamon stick and bay leaf and sauté until fragrant.
Add the cumin seeds. When the seeds begin to pop, stir in the chopped onion and salt.
Add the crushed ginger and garlic. Sauté until the moisture evaporates and garlic is fragrant.
Add the red chilli powder and stir for a few seconds.
Add the lamb knuckles and then cover with boiling water.
Simmer until the knuckles are tender, about 1-2 hours. Add the chopped tomatoes.
Once the tomatoes have softened, add the lentils and chickpeas. Add more water if the sauce is too thick.
Sprinkle the masala spice over and simmer for a minute. Garnish with fresh coriander. - The Star