Cookbook author Irene Dasari shares recipes for two Easter essentials.
*HOT CROSS BUNS
2 cups all purpose flour
2 cups self raising flour
2 tsp ginger powder
1 tsp salt
1/2 cup brown sugar
1 x 10g sachet dried yeast
4 tbs butter, softened
1/2 cup warm water
1 cup warm milk
2 tsp vanilla essence
1 extra large egg
For the filling
1/4 cup brown sugar
2 tbs cinnamon powder
+- 1 cup raisins / choc chips
For the crosses
1/4 self-raising flour
1/4 cup water
For the glaze
2 tbs hot water and 2 tbs maple syrup mixed together
Method
Mix the flour, spice, yeast, sugar and salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Make a well in the centre. Add the water, milk, vanilla essence and lightly beaten egg. Stir gradually to incorporate the flour to make a soft dough.
Add extra flour if the dough is too wet.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
Shape into a ball, lightly rub with oil and place in a clean, greased bowl. Cover the bowl with plastic wrap and a cloth. Leave it in a warm place for about an hour, or until the dough has doubled in size.
Turn the dough onto a lightly floured surface and gently pat out to form a rectangle. Sprinkle with cinnamon sugar and raisins.
Fold the dough over to enclose the filling. Press out gently and repeat the cinnamon sugar and raisin process twice.
Roll the dough into a sausage, break into 20 pieces, roll into balls and place close together in a greased oven tray.
Cover with plastic wrap and a cloth. Leave to rise in a warm place for 20 to 30 minutes.
Combine the self raising flour and water in a bowl until smooth. Spoon into a piping or Ziploc bag, snip the end and pipe a cross on each bun.
Bake in a preheated oven at 200°C for about 15 minutes or until golden.
Mix water and maple syrup together and brush the buns with glaze. Switch the oven off and place the tray on the opened oven door until the glaze is dry.
Eat hot with a generous spread of butter.
NOTE: If you are not a raisin lover, replace the raisins with chocolate chips.
*PICKLED FISH
Ingredients
1kg hake (10 medium pieces)
mixture of butter and olive oil to fry (you can use normal cooking oil if you prefer)
For the coating
½ cup flour
½ cup maizena
½ tsp chilli powder
salt and pepper to taste
Sauce
4 large onions sliced into rings
½ cup of water
1½ cup white vinegar
a few bay leaves
1 tsp black peppercorns
1 star anise
¾ cup brown sugar (more or less, depending on your preference)
1 tsp of salt
2 tbs chilli powder
1 tsp dhania jeera powder
1 tsp turmeric
1 tsp maizena
Pinch saffron (optional)
A few red chillies (optional)
¼ tsp mustard seeds (optional)
Method
Mix together the coating ingredients. Lightly dust the fish in the coating and fry until cooked (as per the box instructions).
Boil the sauce ingredients (besides a few red chillies and ¼ tsp mustard seeds) on high for 5 minutes until slightly thickened.
Switch the stove off and leave on the hot plate until the fish is fried. Place half of the sauce in a large casserole. Place the fried fish on top and cover with the remaining sauce. Fry a few red chillies (optional).
Place a ¼ tsp mustard seeds (optional) in a little oil until the seeds splatter and top the fish mix. Cool completely and then cling wrap the casserole and place a lid on top. Store in the fridge until it is ready to serve.
NOTE: The pickle fish can be eaten immediately once chilled, but it tastes best after a couple of days.
*Follow Irene on her Facebook page: FABULICIOUS by Irene Dasari
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