Shoppers Magazine 02

SIMBA SHOPPERS MAGAZINE - THE CHRISTMAS ISSUE
STARTERS
Mini chicken and Vegetable platter
Ingredients:
• 1/4 cup soy sauce
• 1/4 cup tomato sauce
• 1 tablespoon honey
• 12 chicken drumettes
• 125g sugar snap peas, trimmed
• 1 large carrot, cut into sticks
• 2 celery stalks, cut into sticks
Method:
Preheat the oven to 200°C. Line a baking
tray with foil.
Combine soy sauce, tomato sauce and
honey in a bowl. Add chicken and stir to
coat. Arrange chicken, in a single layer,
on prepared tray. Bake, turning twice, for
30 minutes or until golden and cooked
through. Set aside to cool.
Place peas in a small, heat proof bowl.
Cover with boiling water. Stand for 3 minutes.
Drain. Rinse under cold water.
Pack chicken and vegetables in lunchboxes.
Fish Fingers
Ingredients:
500ml of sunflower oil, for deep frying
320g of fish fillet, skinned and cleaned
200ml of lemonade
110g of plain flour
1 pinch of salt, 1 pinch of black pepper
To Serve
1 lime, quartered
4 tbsp of tartar sauce
Method:
• Preheat the deep fat fryer to 180°C.
Alternatively, fill a deep saucepan with
sunflower oil to halfway and, using a
cooking thermometer, heat to 180°C
• In a large mixing bowl, whisk together
the lemonade and flour to make the
batter. Set aside
• Cut the cod fillets into 8 individual
pieces
• Dip each fish piece in the lemonade
batter until completely covered
• Carefully lower the fish into the deepfat
fryer or saucepan and cook for 4
minutes, or until golden brown and
crispy
• Lighten it up
• Deep-frying should not make food
excessively greasy. The trick is to keep
the oil hot enough and not leave the
food in it for too long
• Remove the pieces from the fryer
using a slotted spoon and set aside
to drain on kitchen paper. Season to
taste with salt and pepper
• Serve with the lime segments and
some dollops of tartar sauce
Vegetable Samosa
Ingredients
• Wrapper Dough
• Flour — 1 1/2 cups
• Salt — 1 teaspoon
• oil — 1/4 cup
• Water — 6 to 7 tablespoons
• Filling
• Oil — 1/4 cup
• Onion, minced — 1/2 cup
• Gingerroot, minced — 1 tablespoon
• Ground coriander — 1 tablespoon
• Russet potatoes, peeled, cooked and
cooled — 5
• Peas — 1 cup
• Salt and pepper — to taste
• Oil for deep frying
Method
1. Mix the flour and salt together in a
large bowl. Rub the shortening or lard
into the flour with your hands until it
forms crumbly mixture. If using oil,
simply stir in.
2. Pour 5-6 tablespoons of the cold
water into the bowl and mix it in with
a spoon until it forms a knead-able
mass. Drip in rest of cold water if
needed.
3. Remove the dough to a lightly floured
surface and knead for about 10 minutes,
or until silky smooth. Return to
the bowl, cover and let rest the dough
rest for about 30 minutes.
4. Meanwhile, heat the 1/4 cup oil in a
sauté pan over medium flame. Add
the onions, ginger and coriander and
sauté until the onions just start to
brown, 4-5 minutes. Remove from
heat.
5. Add the cooked potatoes to a large
bowl and lightly mash with a large
fork or potato masher. The potatoes
should be mashed but still chunky. Stir
in the sautéed onion mixture, peas
and salt and pepper to taste.
6. Return the wrapper dough to a lightly
floured work surface and roll it into
a long rope. Divide the dough into
16 pieces and roll each piece into a
6-inch circle. Cut each circle in half.
7. Bring the cut sides of each 1/2-circle
together to form a cone. Moisten the
edges with a little water and seal well
with your fingers. Put about 2 tablespoons
of filling into each cone. Fold
down the wrapper dough and seal
again with a little water. Repeat with
the rest of the dough and filling and
set the samosas on a baking sheet to
dry, uncovered, for about 30 minutes.
8. Heat the oil in a deep fryer or about
1 1/2 inches in a deep pot to 360°.
Deep fry the samosas in small batches
until browned on all sides and heated
through. Serve with lemon wedges.
Zucchini /Courgette Brochette
Ingredients:
TO PREPARE THE BBQ SPICE RUB:
• 60 g salt
• 60 g ground black pepper
• 60 g sweet paprika
• 10 g garlic powder
• 15 g Cayenne powder
• 5 g chilli powder
• A large pinch dried thyme
• 6 medium-sized zucchini courgettes,
washed and cut into 5cm x 5cm
• 3 medium-sized red onions, peeled
and cut into 6 wedges
• 3 red bell peppers, seeded, and cut
into 5cm x 5cm pieces
• Olive oil to coat
• BBQ spice rub to taste
• Salt to taste
• Freshly ground black pepper
• A few wooden skewers
Method:
TO PREPARE THE SPICE RUB:
• Mix the ingredients together. Set aside
till ready to use.
• Place the vegetables on the skewers
in this order — zucchini, onion, pepper,
zucchini, onion, pepper, and zucchini.
Rub the brochettes with a little olive
oil.
• Sprinkle the salt, pepper and a generous
amount of the BBQ spice rub
evenly on the brochettes.
• Grill the brochettes over medium heat
for approximately 8 minutes on each
side or until the vegetables are tender
but not mushy.
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