Culinary Hotline - Khanyisa Malabi
We’re excited to welcome Khanyisa Malabi, author and executive producer of Khanyisa’s: A Culinary Story Teller, on the Culinary Hotline!
All recipes by Khanyisa Malabi
Ingredients:
- 10 salmon shavings
- Juice of ½ lemon
- 1 tsp salt
- 2 Tbsp sugar
- Handful capers
- 5 Tbsp olive oil
- Handful dill
- 250g salmon-flavoured cream cheese
- 3 eggs
- 1 tsp apple cider
Relish: - ½ red onion, finely chopped
- 2 Tbsp olive oil
- 2 plum tomatoes, ripe, chopped and skin removed
- 1 green chilli
- 1 tsp apricot jam
How To Make Creamed Norwegian Salmon with Dill & Capers
- Prepare the salmon by marinating the shavings overnight in lemon, salt and sugar.
- The next day, rinse off the marinade and chop the salmon, capers, olive oil and dill.
- Add the salmon cream cheese and blend with a knife.
- Poach the eggs gently in a pan filled with water and apple cider for 4 minutes until soft, then set aside.
- Prepare the relish by combining the onion, olive oil and tomatoes.
- Add the chilli and jam.
- Serve on fruit buns with nigella seeds and sea salt
Ingredients:
- Bread:
- 1kg bread flour
- 125ml sugar
- Pinch salt
- 10ml (1 packet) instant yeast
- 500ml buttermilk
- 5 Tbsp olive oil
- 1 egg
Glaze: - 3 Tbsp whipping cream
- 1 egg yolk
- Bay leaves (garnish)
Filling: - 8-10 baby tomatoes (cut into halves)
- ¼ Cup olive oil
- Salt
- 4 Tbsp cream cheese
- 500g Parma ham, thinly sliced
How To Make Rustic Farmhouse Loaf
- To make the bread, first mix all the dry ingredients together, then combine with the wet ingredients.
- Knead the dough for 10 minutes or – I find this works best – with an electric mixer for 4-5 minutes until the dough feels soft, elastic and smooth.
- Let the dough prove in a bowl covered with a cloth for 2 hours.
- Dust your working surface with flour to prevent the dough from sticking. Spread the dough and roll flat with a rolling pin to a thickness of your choice.
- For the filling, slow roast the tomato halves in the olive oil for 30 minutes until soft.
- Finish off with a blowtorch to create a charred or burnt effect, season with salt and set aside.
- Spread the roasted tomatoes over the dough, and then repeat with the cream cheese and layer with the sliced parma ham.
- Roll the dough up to form a thick log.
- Measure your tin size and cut off the edges of the log to fit inside the loaf tin. Allow 1 hour to prove again, uncovered, before baking.
- To make the glaze, whisk the cream and egg yolk together and egg wash the loaf to create a rustic glaze. Score or slash your loaf with a sharp knife – I prefer simple straight forward lines from top to bottom – and sprinkle with flour to complete the rustic look.
- Bake for 45 minutes and garnish with large bay leaves.
Ingredients:
- 12 quail eggs
- 1 Tbsp peanut oil
- 1-2 tsp fish sauce
- ¼ Cup light soy sauce
How To Make Soy-Soaked Quail Eggs
- Boil the eggs for 7-10 minutes and then allow to cool.
- Mix together the peanut oil, fish sauce and soy sauce.
- Peel the eggs and soak in the sauce mixture for 1 hour.
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