Name: Crayfish curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4-6 servings
Cuisine: Main Meals
Ingredients: crayfish tails (approx. 20 tails) 1kg,sunflower oil 4T,onions, grated 2-3large,ripe tomatoes, peeled and grated 2,green pepper, seeded and grated 1,garlic, crushed 1T,crushed dried chillies (optional) 1t,cloves 5,allspice 5,ground turmeric 1t,garam masala 1t,ground jeera (cumin) 1T,seafood masala 1T,mixed spice 1T,leaf masala 1T,salt 1t,rice, for serving

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Rainbow mosaic jelly

Serves 12

Difficulty Easy

Prep Time 30 minutes

Ingredients

2 x 80 g boxes strawberry-flavoured jelly
2 x 80 g boxes pineapple-flavoured jelly
290 g can dessert cream
fruit, to decorate
custard, for serving (optional)

Method

1. Prepare 2 strawberry jellies and 1 pineapple jelly according to package instructions. Pour the two jellies into separate dishes, preferably rectangular (26x16cm)and chill to set.

2. Mix the remaining pineapple jelly with 1 cup boiling water. Set aside to cool slightly (do not chill).

3. Remove the strawberry and pineapple jellies from the fridge and cut into 1 cm squares. Place the squares into a square dish.

4. Mix the dessert cream with the room-temperature pineapple jelly and pour over the red-and-yellow squares, then chill to set.

5. When set, cut into shapes and serve as is or with custard and fruit.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

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