Angela Day
On the menu:
Eid morning milk
Prawn masala
Lamb meatballs
Rose burfi pudding
Spicy roast lamb
Eid morning milk
By Mehroon Abba Omar
Serves 8-10
A handful of extra fine vermicelli noodles
15ml butter
15ml bran cereal porridge
2 litres of milk
385g tin of condensed milk
380g tin of canned milk
15ml sago, soaked and drained
5ml ground cardamom
5ml rose extract
a handful of ground almonds or pistachios
In a pot combine the vermicelli, cereal and butter. Cook stirring until the mixture turns light pink in colour.
Stir in the milk and bring to the boil on a medium heat.
Add the remaining ingredients and cook, stirring until the mixture thickens slightly.
Serve warm or cold.
Note: The cereal used was Taystee Wheat
Prawn Masala
By Mehroon Abba Omar
Serves 4-6
1kg prawns, cleaned, shell on but head removed
salt
30ml chopped garlic
30ml fish, prawn masala mix
30ml lemon juice
2ml ground cloves
2ml ground cardamom
30g butter
30ml olive oil
15ml prego sauce
15ml sweet chilli sauce
15ml mayonnaise
30ml tomato paste
200ml coconut milk
half a bunch of coriander
Place the prawns in a dish. Add the salt, garlic, masala, lemon juice, cloves and cardamom and mix well.
Set aside to marinate for an hour or two.
Heat the butter and olive oil in a large pan or pot, and heat.
Add the prawns and cook quickly until just pink.
Combine the prego sauce, sweet chilli sauce and mayonnaise and mix well.
Add this to the prawns with the tomato paste.
Stir in the coconut milk and simmer fora few minutes.
Serve garnished with coriander.
Lamb meatballs
By Shannon Ebrahim
Serves 6-8
1kg lamb mince
10ml salt
3ml turmeric
10ml ground chilli powder
3ml ground coriander
5ml ground cumin
1 green chilli, chopped
10ml ginger and garlic paste
2 eggs, beaten
6 slices of old bread, soaked in water until soft and squeezed out.
2 onions, grated
3-4 spring onions, chopped
250ml fresh coriander, chopped
Sauce:
15ml oil
1 onion, chopped
4 tomatoes, grated
3ml chilli powder
2ml turmeric
3ml ground cumin
3ml ground coriander
Combine the mince with the salt, turmeric, chillies, coriander, cumin, green chilli, ginger and garlic paste, eggs, soaked bread, onions, coriander and spring onion and mix well.
Shape the mixture into balls and fry in a little oil until browned.
Remove and set aside.
Sauce: Heat the oil and fry the onion until soft. Add the tomatoes and remaining ingredients and simmer for 10 minutes. Add the meatballs and simmer until cooked through. Garnish with coriander.
Rose Burfi pudding
By Sumayya Samsoodien
Serves 8-10
1 litre of milk
250ml full fat milk powder
30ml china grass or agar agar powder
45ml sugar
30ml custard powder
3ml ground cardamom
385g tin of condensed milk
155g tin of cream
5ml rose essence
colouring
coloured flaked almonds
Remove 250ml of the milk and mix together with milk powder, china grass powder, sugar and custard powder. Put the remaining milk in a pot and bring just to the boil.
Slowly add to the milk powder mixture, then return to the stove and stir over a medium heat until the mixture boil and thickens.
Remove from the heat and add the cardamom, condensed milk, cream, essence and colouring.
Mix well.
Pour into a mould or serving dish and refrigerate overnight.
If in a mould, then unmould onto a serving plate and decorate with almonds. Serve with extra cream if desired.
Spicy roast lamb
By Zaynab Khan
Serves 8-10
2kg leg of lamb
Paste
30ml ginger garlic masala
60ml coriander seeds, crushed
20ml cumin seeds, crushed
10ml chopped red chilli
5ml lemon pepper
45ml ground almonds
25ml mustard powder
juice of 1 lemon
30ml mayonnaise
A dash each of tomato sauce,Worcestershire sauce and mustard sauce
10ml salt
125g butter
500-600ml water
Clean the lamb and rub the paste all over. Refrigerate overnight.
Melt the butter in a large pot and add the meat with the paste and water.
Simmer covered for 2-3 hours, topping up the water if necessary until tender and cooked through. Remove the meat and place on a roasting tray and roast at 180°C for 30 minutes. Serve with sweet potatoes and carrots and gravy.
Paste: Combine all the ingredients up to and including the salt.
Gravy: Strain the cooking liquid and adjust seasoning to taste.
* The Angela Day recipes are published in The Star, Pretoria News, Cape Argus and Daily News