Shoppers Magazine 02

SIMBA SHOPPERS MAGAZINE - THE CHRISTMAS ISSUE
Pineapple Glazed Prawns
Ingredients:
• 5 cups large-dice pineapple (from 1
large pineapple, about 5 pounds)
• 1/2 cup packed light brown sugar
• 1/2 cup white wine vinegar
• 1/4 cup soy sauce
• 2 medium garlic cloves
• 1/8 teaspoon cayenne pepper
• 36 extra-large prawns (about 2
pounds), peeled and deveined
• Vegetable oil
• 12 (10-inch) metal or wooden skewers
Method:
1. Combine 2 cups of the pineapple, the
sugar, vinegar, soy sauce, and garlic
in a blender and blend on high until
smooth, about 30 seconds. Pour into
a medium saucepan and bring to a
boil over medium heat.
2. 2Skim off any foam and reduce heat
to low. Simmer until glaze is thick and
syrupy enough to coat the back of a
spoon and has reduced to about 3/4
cup, about 30 minutes. Stir in cayenne
and set aside to cool slightly, at least
5 minutes. Meanwhile, heat a gas or
charcoal grill to high (about 400°F) or
a grill pan over high heat until very
hot.
3. Skewer 1 shrimp, making sure to pass
the skewer through the thick portion
and the tail portion, and then skewer
1 piece of the remaining pineapple.
Repeat, alternating between the two
and leaving no space in between, until
you have 3 shrimp and 2 pineapple
pieces per skewer. Brush the skewers
on one side with the glaze.
4. Rub the grill with a towel dipped in
vegetable oil, place the skewers on the
grill glaze side down, and brush the
other side of the skewers with more
glaze. Continue brushing and turning
every few minutes until the thick portions
of the shrimp are white and firm,
about 15 to 20 minutes. Remove from
the grill and serve immediately.
MAIN DISHES
Grilled Chicken with Potatoes
Grilled Chicken with Potatoes
Ingredients
• butter, for greasing
• 1.6kg chicken, whole
• 2 x garlic, whole head, halved through
the
• middle
• 100ml wine, white
• 100ml chicken stock
• rosemary, sprigs
• 6 x bay leaf (leaves)
• 1kg potato(es), halved and quartered
if large
• 1 x lemon(s), cut into wedges
Method:
1. Heat oven to 160C/fan 140C/gas 3.
Brush a large roasting tin all over with
butter and smear some over the skin
of the chicken.
2. Place the chicken in the tin and arrange
the potatoes around it. Put the
halved garlic heads in the tin, pour
over the white wine and stock, then
cover with foil and place in the oven.
Cook for 1 hr then remove the foil and
give the potatoes a shake. Add the
herbs and
3. lemon wedges, then cook uncovered
for 50 mins.
4. Turn the heat up to 220C/fan 200C/
gas 7. Cook for 30 mins more, then
remove the chicken and potatoes from
the pan. Cover the chicken loosely with
foil and leave to rest on a plate for at
least 10 mins before carving. Keep the
potatoes warm.
Pork Ribs
A slow roast in the oven makes these ribs
tender, succulent, and delicious.
Ingredients:
• Coarse salt and freshly ground pepper
• 3 tablespoons light-brown sugar
• 3 tablespoons chilli powder
• 4 slabs pork spareribs (about 2 1/4
pounds each)
• 1 1/2 cups Tangy Barbecue Sauce
• oil, for brushing
Method:
1. Preheat oven to 300 degrees. Mix together
1/4 cup plus 1 tablespoon salt,
1 1/2 teaspoons pepper, the sugar,
and chilli powder. Rub seasoning
evenly over both sides of ribs. Transfer
ribs, bone side down and slightly
overlapping, to 2 rimmed baking
sheets. Cover tightly with parchmentlined
foil, and bake until tender, 2 1/2
to 3 hours.
2. Divide barbecue sauce in half; reserve
1 half for serving. Heat grill to
medium-high. Brush grates with oil.
Remove ribs from baking sheets, and
grill, turning occasionally and brushing
with barbecue sauce, until charred, 2
to 5 minutes. Cut between each rib
to separate. Serve with remaining
barbecue sauce.
Baked ribs can be refrigerated for up
to 1 day. Let stand at room temperature
for 1 hour before grilling.
Spicy Beef Kebabs/ Brochette
Equipment
• You’ll need 12 x 15cm long bamboo
skewers
Ingredients
• 1kg diced beef (such as topside)
• 1 1/2 tablespoons pepper steak
seasoning
• 2 tablespoons olive oil
• 1 red onion, chopped
• 1 lemon, rind grated, juiced
• 2/3 cup roasted cashew nuts roughly
chopped
• 2/3 cup coriander, chopped
Method:
Soak bamboo skewers in water for 30
minutes. Drain. Cook rice following absorption
method on packet.
Place beef into a bowl with pepper steak
seasoning. Toss to combine. Thread beef
onto skewers. Heat 1 1/2 tablespoons of
oil in a frying pan over medium heat. Add
onion. Cook, stirring, for 3 minutes, or until
soft. Add cooked rice, lemon rind, 2 tablespoons
of lemon juice, cashews and coriander.
Toss to combine. Season with salt.
Meanwhile, heat a frying pan, char-grill or
barbecue plate over high heat. Reduce heat
to medium. Add remaining 2 teaspoons of
oil. Add beef skewers. Cook for 3 minutes
each side.
Chicken Liver
Ingredients:
• Chicken liver – 1 lb
• Oil – 4 tbsp
• 1 Onion(chopped)
• 5 Cinnamon (broken into pieces)
• 2 Potatoes (peeled and diced)
• Salt for taste
• Warm water – 90 ml
• 4 pieces of Garlic(crushed)
• 4 Tomatoes diced
Frozen green peas – 100 gm
3 Green chillies
1/2 tsp Garam masala powder
For the paste:
• 2 table spoons Water
• 2 tsp Coriander powder
• 1 tea spoon Cumin seed powder
• 1 teaspoon Turmeric powder
• 1/2 tea spoon Chilli powder
Method:
1. Clean the liver, remove all the skin
and cut roughly into 1.5 cm pieces.
2. Heat 2 tbsp oil over medium heat.
3. Fry the onions and cinnamon, until the
onions are soft.
4. Add the potatoes, salt and stir-fry the
potatoes for about 2 minutes.
5. Add some water, cover the pan and
simmer until the potatoes are tender.
6. Heat the remaining oil over medium
heat in a heavy bottomed wide pan.
(A non-stick or cast iron pan is ideal
as the liver needs to be stir fried over
high heat.)
7. Add the garlic and stir-fry for 30 sec.
8. Add the spice paste, lower the heat
and stir fry for about 2 minutes.
9. Add half of the tomatoes, along with
some of the juice, stir and cook for
further 2-3 minutes, breaking the
tomatoes with the spoon.
10. When the mixture is fairly dry, add the
liver and adjust heat to medium high.
11. Stir-fry the liver for 3-4 minutes.
12. Add the remaining tomatoes and the
juice, stir-fry for 5-6 minutes.
13. Cover the pan and simmer for about
8 minutes.
14. Add the potatoes, green peas, green
chillies and the remaining salt and
cook for a minute or two.
15. Adjust heat to medium and cook uncovered
for further 5 minutes.
16. Stir in the garam masala powder and
remove from heat.
Fish steamed in Banana leaves
Ingredients:
• 500g fish,
Grind together:
• 2 cloves garlic
• 2 green chillies
• 1 tbsp. chopped lemon leaves, or peel
• 1 inch fresh turmeric root or 1 tbsp.
turmeric powder
• 1 inch ginger
• ½ tsp. freshly ground pepper
• 4 tbsp. grated coconut
• Handful skinned roasted peanuts
Method:
1. Mix the ground paste in enough
coconut milk so as to make a thick
sauce. It should not be runny. The
above quantity should do for roughly
500-600g fish.
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