sunflower oil Archives

Chilli recipes

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

20 minutes

Fluffy coconut crumpets with mango brulee

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 7 minutes

Ingredients

250 g self-raising flour
50 g desiccated coconut
2 t sugar
2 free-range eggs
375 ml milk
sunflower oil, for frying
4 T sugar
2 mangoes, halved
fresh coconut shavings, to garnish

Method

Place the flour, desiccated coconut and sugar in a large mixing bowl. Create a well in the middle, then place eggs and milk in the centre.

Whisk the egg and milk and start incorporating the dry ingredients. Mix well.

Heat a small amount of oil in a large frying pan over a medium heat. Pour a ladleful of batter in the hot pan and cook for 1 minute, or until bubbles start to form on the surface.

Turn and cook the other side. Repeat with the remaining batter.

Sprinkle the sugar over the mango halves and use a blowtorch to melt the sugar. Serve with the crumpets, garnished with fresh coconut shavings.

Cook's tip: if you don't have a blowtorch, place the mangoes, sprinkled with sugar, under a hot grill for a minute or two, taking care not to burn it.

Spinach lasagne

Kung pao chicken

Durban fish curry

Meatballs in Thai green curry sauce

Chicken escalope with slow-roasted tomatoes

Cannellini bean and golden sultana salad

Lamb boerewors baked in batter with chilli spiked tomato and onion sauce

Sloppy joes on crusty French rolls

Beef burger with cabbage slaw and monkeygland sauce

Prawn and mango curry with phulkas

Asian-style fillet roast on rice noodles

Coconut-crusted chicken

Pork empanadas

Grilled yellowtail with papaya-and-watercress salad and chermoula aioli

Fluffy coconut crumpets with mango brulee

Fluffy coconut crumpets with mango brulee

Ingredients

Method