Heritage Mystery Box
Flavours passed down, memories made.
Ingredients:
Potato filling
- 500g potatoes, peeled and cubed
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp chilli powder, or to taste
- 1/2 cup frozen peas
- 2 tbsp chopped fresh coriander
- 1 tbsp lemon juice
- Salt and black pepper
Samoosas
- 24 mini samoosa pastry strips
- 2 tbsp cake flour mixed with a little water, for sealing
- Vegetable oil, for frying
To assemble
- 1 polystyrene cone, completely covered with food-safe foil or cling film
- Wooden toothpicks
- 250g cocktail tomatoes
- Fresh coriander or mint
- Lemon wedges
- Chutney, for serving
How To Make Potato Samoosa Tower with Cocktail Tomatoes and Fresh Herbs
- Boil the potatoes in salted water until tender. Drain well and lightly crush, leaving some texture.
- Heat the oil in a frying pan. Add the onion and cumin seeds and cook until softened.
- Stir in the coriander, garam masala, turmeric and chilli powder. Add the peas and cook for 2 minutes.
- Fold in the potatoes, fresh coriander and lemon juice. Season, then cool completely.
- Place a spoonful of filling onto each pastry strip. Fold into a triangle and seal the edge with flour paste.
- Fry the samoosas in medium-hot oil until crisp and golden. Drain on paper towel.
- Cover the polystyrene cone completely with food-safe foil or cling film and place it securely on a serving board.
- Starting at the base, attach the samoosas with toothpicks. Fill the spaces with cocktail tomatoes and herbs.
- Finish with lemon wedges and serve with chutney.
Ingredients:
Bobotie filling
- 2 slices white bread
- 1 cup milk
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 1 tbsp mild curry powder
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 tbsp fruit chutney
- 1 tbsp apricot jam
- 1 tbsp lemon juice
- 1/4 cup seedless raisins, optional
- Salt and black pepper
Custard topping
- 2 large eggs
- Reserved milk from soaking the bread
- 12 small bay leaves or pieces of bay leaf
To serve
- Yellow rice
- Extra fruit chutney
- Fresh coriander, optional
How To Make Mini Bobotie Cups
- Preheat the oven to 180°C and grease a 12-hole muffin tray well.
- Soak the bread in the milk for 5 minutes. Squeeze out the bread, reserve the milk and mash the bread.
- Heat the oil and cook the onion until soft. Add the garlic, curry powder, turmeric, coriander and cumin and cook until fragrant.
- Add the mince and cook until browned. Stir in the mashed bread, chutney, apricot jam, lemon juice and raisins. Season well.
- Divide the mixture evenly between the muffin holes and press down lightly.
- Whisk the eggs with the reserved milk and pour a little over each cup. Top each with a bay leaf.
- Bake for 18-22 minutes, or until the custard is set and golden.
- Rest for 5 minutes before loosening the edges and lifting out the cups. Serve with yellow rice and chutney.
Ingredients:
Chocolate shells
- 400g milk or dark chocolate, chopped
- 8 cakesicle sticks
Peppermint crisp-inspired filling
- 250ml whipping cream
- 1/2 x 360g tin caramel treat
- 150g coconut tea biscuits, roughly crushed
- 80g mint-flavoured chocolate, finely chopped or grated
To decorate
- 50g white chocolate, melted
- Extra crushed biscuits
- Extra grated mint chocolate
How To Make Peppermint Crisp-Inspired Cakesicles
- Melt the chocolate gently until smooth. Spoon a layer into each cakesicle mould and brush it up the sides.
- Insert the cakesicle sticks and chill the mould until the chocolate shell is firm. Add a second thin coat where needed.
- Whip the cream to soft peaks. Fold in the caramel treat, crushed biscuits and grated mint chocolate.
- Spoon the filling into the chocolate shells, leaving a little space at the top.
- Cover the filling with more melted chocolate to seal each cakesicle. Chill until completely firm.
- Carefully unmould the cakesicles.
- Drizzle with white chocolate and finish with crushed biscuits and grated mint chocolate.
- Keep chilled until ready to serve.