Cape Town Easter recipes

South Africans celebrate with their tastebuds and Easter Weekend is no different. Here’s two traditional Cape Town Easter recipes for you to make and enjoy at home.

CAPE PICKLED FISH

Ingredients

• 1kg Yellow Tail or Snoek
• Salt
• 2 Tbsp Vegetable Oil
• 1 Lemon
• 1 Large White Onion, sliced
• 5 Cloves Garlic, thinly sliced
• 1 Tbsp Cumin Powder
• 1 Tbsp Coriander Powder
• 1 Tbsp Tumeric
• 1 Tbsp Fish Masala
• 2 Bay Leaves
• 6 Allspice
• 8 Black Peppercorns
• 6 Fennel Seeds
• 250ml Brown Vinegar
• 125ml Water
• 2 Tbsp White Sugar
• 3 Tbsp Sultanas

Method

1. Salt and fry the fish in vegetable oil until cooked through. Finish with a squeeze of lemon juice.
2. Remove with a slotted spoon and set aside in a separate tray – retain the oil.
3. Gently sauté the sliced onions and garlic in the reserved oil until tender and golden.
4. Add the curry powder, turmeric and masala. Stir for 2 minutes.
5. Add the vinegar, water and sugar. Simmer until the onions are tender.
6. Add Sultanas to the sauce and simmer for a further 5 minutes.
7. Pour the hot mixture over the fish.
8. Allow to cool naturally.
9. Once cooled, refrigerate for a minimum of 3 days before serving

MICHAELA’S HOT CROSS BUNS

Ingredients

Buns

• 2.25 Tsp Active Dry Yeast
• 3 Tbsp Warm Water
• 1 Egg
• 240ml Full Cream Milk
• 75g Sugar
• 1 Tsp Salt
• 445g All Purpose Flour
• 70g Raisins
• 70g Dried Cranberries
• 1 Tbsp Grated Orange Rind
• 1.5 Tbsp Nutmeg
• 1.5 Tsp Cinnamon Powder
• 1.5 Tsp Ground Ginger
• 1 Tsp Mix Spice

Flour Paste

• 120g All Purpose Flour
• 200ml Water
• 2 Tbsp Sugar

Sugar Glaze

• 2 Tbsp Warm Milk
• 2 Tbsp Fynbos Honey
• Rooibos Tea

Method

Buns

1. Combine 2 Tbsp lukewarm water and yeast in a large bowl or mixer. Allow to sit until dissolved. Mix for one minute.
2. Combine milk with butter pieces, sugar and salt. Dissolve on a low heat for a minute. Stir regularly.
3. Lightly whisk the egg into the butter mixture. Allow the mixture to cool first to prevent eggs from curdling.
4. Combine the egg and butter mixture with the yeast mixture.
5. Mix by hand or on a medium-high speed, using a dough hook until all the ingredients are combined.
6. Add 3.5 cups of flour, spices and . grated orange rind. Knead the dough until the mixture stops sticking to the sides and bottom of the bowl.
7. Add additional flour (if needed) to make soft dough.
8. Place bun dough in a greased large bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
9. At this point the dough may be divided into 12 equal pieces. Shape into balls and place onto a greased baking sheet.

Flour Paste

1. Mix the flour and sugar with water to make the paste for the cross. Add the water 1 tablespoon at a time. Add enough to create a thick paste.
2. Spoon the paste into a piping bag and pipe a line along each row of buns. Repeat in the other direction to create a cross.
3. Let it rise for 15 – 20 min.
4. Pre-heat the oven to 180 degrees Celsius and bake until the crust is a deep golden brown and the bottom sounds hollow when tapped – 20 to 25 min.
5. Remove from the baking pan and allow to cool.

Sugar Glaze

1. Combine milk, honey and teabag and infuse on low heat for 1 min.
2. Allow to cool, then strain.
3. Brush over the buns, let cool.

ENJOY!

#ellermanpride