It’s Easter weekend and the best part is all the chocolate and hot cross bun indulging about to commence! Hot cross buns are available at every outlet you can possibly find and it’s the perfect opportunity to take advantage of it, by making use of them in various, tasty ways.
Have you every tried replacing regular rolls for burgers with hot cross buns? You’d be surprised at how well they work! Here’s a delicious curried tuna fishcake recipe that should definitely feature somewhere along your Easter weekend.
CURRIED TUNA FISHCAKE BURGERS
300 g tinned tuna, drained
half an onion, finely chopped
15 ml curry powder
20 ml fresh coriander, chopped
salt and pepper
45 ml self-raising flour
buckwheat flour for dusting
oil for frying
good quality mayonnaise
fresh chopped parsley
tomatoes and fresh spinach
4 hot cross buns
To make the fishcakes, combine the tuna, onion, coriander, curry powder and seasoning in a bowl.
Add the eggs and self-raising flour – mix well.
Loosely shape small fishcakes and dust them with buckwheat flour.
Heat about half a cup of vegetable oil and shallow fry the fishcakes until golden on both sides. Drain on absorbent kitchen towel.
In the meantime, slice open the hot cross buns and lightly toast the cut sides.
Mix the chopped parsley and mayonnaise together; add a squeeze of lemon juice.
Arrange the burgers and add some greenery and tomatoes.
Enjoy with sweet potato wedges or matchstick fries.
These fishcakes are delicious added to a green salad; toast chunks of hot cross buns to use as croutons.
What is the frenchSUNSET picnic about? It’s a quick escape to the heart of Parisian fare with scrummy eats, live entertainment, poetry and cooking lessons. There’s no need for a visa, ’cause it’s happening at the gorgeous Glenellen Farm in Hout Bay, so there’s no excuse to miss out!
The frenchSUNSET pop-up picnics started in 2014 and was hugely successful, so on 9 April 2016, you can bring your picnic blanket, basket and happy vibe to enjoy a line-up which include the likes of:
Comedian Siv Ngesi as the event’s host
Poet Kyle Louw
Upcoming french singer Savannah
Mapumba and band
Soul Power Circus Band
Dj Ozy and more
Apart from the fab line-up, visitors will receive a few picnic starters like French cheese, baguettes and a bottle of wine to add onto their own picnic stash.
There’ll be something for everyone in the family, even a jumping castle and other fun activities for the kids (and kids under 15 get in for FREE)! Don’t miss out on French chefs Nadège Lepoittevin-Dassé and Kamel Hamzaoui who will be enticing those interested with cooking tips and pastry how-to’s. There will be a raffle with amazing prizes; the main prize being a trip for two to Europe.
Visitors should remember to pack a jersey or an extra blanket, to keep cozy during the the movie that will be screened after sunset.
Straight off the bat of summer fruit season here in the South, here’s my Peach Tarte Tatin recipe. Do you know the Tarte Tatin story?
Tarte tatin, in case you don’t know, is the most delicious upside-down French tart, usually prepared with apple. The story goes that two sisters by the name of Tatin, used to make this delicious apple tart and one day, by accident, dropped it. They decided to to serve it upside down and the rest, as they say, is history.
These days you’ll find tarte tatin in all shapes, sizes and with a vast variety of fruit and even vegetables on menus all around the world. Tarte Tatin is fairly simple to prepare as long as you take it on with conviction, as Julia Child would say. Keep a close eye on the sugar so that it doesn’t caramelise too much and it’s easy sailing from there on.
PEACH AND THYME TARTE TATIN
Serves about 6
5 peaches, stoned and cut into six wedges
100 g castor sugar
85 g butter
1 vanilla bean, split in halve
1 roll puff pastry, thawed
3 sprigs of fresh lemon thyme (regular thyme will do fine, too)
Preheat the oven to 190 deg Celsius.
Place the sugar, vanilla bean and butter in a medium frying pan and gently melt together. Once the butter has melted, allow the sugar to caramelise – do not stir, rather swirl the pan every now and then.
Arrange the peach wedges in a round, medium sized, oven-proof dish. Scatter the thyme leaves over.
Once the sugar mixture reaches a beautiful, golden caramel colour, it can be removed from the heat and gently poured over the peaches.
Place the pastry over the peaches and tuck it in slightly around the edges. Brush the pastry with a little extra melted butter and place the dish in the hot oven.
Bake for about 30 – 35 minutes until the pastry is crisp with a golden brown colour.
Remove the tarte from the oven and allow to cool for a few minutes before turning it out onto a serving plate. Take care not to burn when doing this.
Add a few extra sprigs of thyme and serve warm with ice cream, creme fraiche or mascarpone.
Alternatively, prepare the Tarte Tatin with apples or if you can get apricots, try it with those.