Monday, February 16, 2015

Maldives - Fish Cutlets

These fish cutlets are a Maldivian snack food or hedhika (short eat). We've had terrible experiences in the past trying to make fishcakes so I hope these cutlets work out.

Ingredients:

1 can of tuna
1 onion
1 large potato
1 lemon
1 tsp of curry powder
Pinch of chilli flakes
Salt & pepper
Flour
Eggs
Breadcrumbs
Oil for frying


This is where the picture of the ingredients usually goes. We were in a rush though and I forgot before I'd started opening everything. Sorry :p


 The usual three bowl breading technique is ready to go. A bowl of flour, egg and breadcrumbs.


 Chop the onion as finely as you have patience for and mix it with the drained tuna, curry powder, chilli, salt, pepper, chilli flakes and the juice of the lemon.


 Chop and boil the potato until it is soft. Add it to the tuna mix.


 Squish the tuna mix into small balls and then lead them through the breading process.


 Deep fry them to within an inch of their lives and then arrange prettily on a fancy looking rectangular plate for show.



Me and JD really enjoyed these cutlets. They were quite spicy because of the chilli flakes but the lemon juice was a nice contrast. They held together really well and had a nice crunch from the fried breadcrumbs when we ate them. The kids didn't want to try them but that just meant more for us. :)

Sunday, February 8, 2015

Burundi - Date and Banana Mix

Yet another dessert recipe and this time it's from the African land-locked country Burundi.

Ingredients:


18 tablespoons butter, melted
1 cup sugar
2 eggs
4 cups flour
¼ teaspoon salt
1 teaspoon baking powder
4 bananas
1 ½ cup chopped dates
2 tablespoon sugar
1 tablespoon ground cinnamon


Melt the butter and mix well with the sugar. Add the eggs making sure they are well blended before adding another.


 Mix in the flour, salt and baking powder.


 Grease a square baking pan and add half the cake batter. Cover in a layer of chopped banana.


 Next, a layer of chopped dates goes on top.


 Cover with the remaining cake batter and bake at 180C for 30 minutes. This is where my cake went wrong. I was in the kitchen while it baked making chutney. JD and Leigh were also there and we were all dancing about and singing to Hairspray songs. The chutney was almost done and I was furiously stirring it because I could smell burning.

Yep, it was the cake. :( Not only did it burn quite badly it also (quite sulkily I thought) refused to come out of the pan in one piece.


 It didn't stop Leigh enjoying it though. She loved it and ate most of what wasn't burnt. It did taste delicious, it's a shame it didn't work out.



If you make this cake and yours doesn't burn, you're supposed to combine cinnamon and sugar to sprinkle on the finished cake. Good luck :)

Monday, February 2, 2015

Burma - Sanwin Makin





Another dessert recipe, this time from Burma. Burma has had a new flag and name since 2010 and is now officially the Republic of the Union of Myanmar. I'm still calling it Burma for this because it was in my original list of countries as Burma.

Ingredients:
  • 1 cup semolina
  • 2 cups brown sugar
  • 1 can coconut milk
  • 4 eggs
  • 1/4 tsp salt
  • 4 oz butter



 Toast the semolina in a pan on a medium heat until it's golden brown. It smells so good as it toasts.


 Mix the eggs, coconut milk, brown sugar and salt together then stir it into the semolina. It's all lumpy but don't worry. Add the butter and continue to stir as it melts.


 You should have a lovely smooth mixture now.


 Pour into a greased oven pan and bake at 190C for about 30 minutes.


I felt suspicious that this was going to be one of those recipes that don't work out for me. Things that are meant to firm up and set usually don't. It did work though and it tipped easily out of the oven pan onto the counter. Cut it into squares and eat while it's still warm.


Raisins are often added to this recipe but I left them out so Leigh and Erin would try it. Everyone ate some but no-one was very keen. Erin declared she didn't really like it after her second square. Haha. When it was still warm it was firm-ish but still very moist in the middle. The edges were slightly crispy which was nice and the taste wasn't unpleasant. I honestly don't really know what to say about this one. Ok but not great. That'll have to do. :D