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No dish says “Easter” like fish and a nice dessert, and this time around, no one has the excuse of time not to make one.
This Easter, The Maslow’s Executive Chef Hector Mnyayiza gives un an Easter nostalgia with a South African twist.
“We are going to be doing a lot of experimenting and cooking in the kitchen. I want to make a few dishes reminiscent of my childhood as well as some new ones to give Easter an exciting spin. I hope that all South Africans will appreciate spending quality time with their families this weekend,” says Chef Hector, adding that his fondest memories of Easter as a youngster are of him and his mom, cooking together in the kitchen.
“We would go to church and then come home to cook a family lunch of roast chicken, roast lamb or pickled fish with salads or vegetables,” he recalls.
Here are two recipes to try this weekend:
Pickled Fish by Chef Hector
Ingredients
300g hake cut into medallions
100g flour
4 bay leaves
1cup vinegar
1 cup brown sugar
5 tablespoons apricot jam
2 teaspoons turmeric
8 black pepper corns
Salt to taste
1 teaspoon curry powder
200ml oil
2 whole onions cut into rings
2 cups water
2 egg
Method for the sauce
Directions for cooking the fish
Malva pudding by Chef Hector
Ingredients
1 cup flour
1 cup sugar
1 egg
1 tablespoon apricot jam
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 tablespoon white vinegar
1 tablespoon melted butter
Sauce
1 cup sugar
1cup fresh cream
50g butter
Method
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