Culinary Hotline - 2 March 2022
Expresso viewer Darren Klassens from Manenberg joins us on the Culinary Hotline with his foodie questions!
Onion Marmelade
Recipe by Clement Pedro
Ingredients:
2 Tbsp butter
1 Tbsp canola oil
3 red onions, thinly sliced
Salt, to taste
4 Tbsp brown sugar
1 Tbsp crushed mustard seeds
2 bay leaves
3 Tbsp balsamic vinegar
Method:
Add the butter and oil to a pan placed over a low heat. Add the onions and season before adding the other ingredients and slowly cooking until the mixture becomes jammy, about 45 minutes
Serve onion marmalade with brie and crispy malba toasts.
Chicken Akni
Recipe by Phoebe Sobotker
Ingredients:
2 tsp chilli powder
1 tsp turmeric
2 tsp cumin
2 tsp dhania (coriander)
2 Tbsp masala (or curry powder of choice)
fresh coriander, for serving
2 tsp cayenne pepper
2 Tbsp garlic-and-ginger paste
5 cardamom pods
3 sticks cinnamon sticks
4 star anise
1 Cup buttermilk
4 Tbsp tomato paste
2kg chicken portions
5 onions (2 ringed and braised and set aside, and 3 diced to sauté)
4 Tbsp oil
3 chillies (halved)
6 potatoes, peeled and quartered
4 Cups basmati rice
6 Cups water
1 – 2 Tbsp salt
fresh dhania (coriander), finely cut
100g butter
Method:
Combine all the spices up until the star anise for the marinade. Add the buttermilk and tomato paste. Add the chicken to the marinade and leave in the fridge for 2 hours.
Fry the ringed onions until brown, remove from the pot and set aside. Add the oil and diced onions with the chillies to the pot and sauté until soft.
Add the marinated chicken to the pot and simmer for 5–10 minutes. Now add the quartered potatoes and cook on high heat for 5 minutes. Turn down the heat and add the dried, uncooked basmati rice and the water.
At this stage, add more salt and a handful of fresh dhania. Close the pot and leave, checking at regular intervals to see if more water is needed or whether the rice and potatoes are cooked.
Once satisfied that it’s cooked, add the butter and cover with lunch wrap. Replace the lid, and leave on low heat. Just before serving, add the fried ringed onions and more fresh dhania. Serve with sides of your choice.