Nada Hermanus - Drum Food Ambassador

Starter

Tuna fishcakes (makes 6 fishcakes)

Ingredients:

8 baby potatoes (cooked and mashed)
1 can of tuna
2 tablespoons Cajun seasoning
1/3 cup chopped spring onion
Seasoned flour (seasoned with fish rub and onion powder)
2 tablespoons of cooking oil
Salt to taste

Method:

1. In a large bowl mix the tuna, spring onion, salt and Cajun seasoning together
2. Fashion the fish mix into patties. Dust with seasoned flour. Set aside in the fridge for 30 minutes.
3. Pour oil into a frying pan, take fishcakes out of the fridge and fry. Make sure to only fry about 3 at a time to avoid pan overcrowding.
4. Fry fishcakes for two minutes on either side or until golden brown.
5. Serve with the dip of your choosing.

Main Course

Coconut braised pork (makes 4 - 6 servings)

Ingredients:

500g cubed pork rashers (with the rind removed)
300 ml double cream coconut yogurt
100ml water
1 diced green bell pepper
1 diced onion
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons Chinese 5 spice
1 tablespoon lemon pepper seasoning
2 tablespoons cooking oil

Method:

1. With the stove set on high heat, pour cooking oil into a casserole pan and saute onion and green pepper until cooked, spoon out of pan and proceed to fry pork until golden brown.
2. Pour yoghurt, garlic, soy sauce, Chinese 5 spice, lemon pepper and water into the pork.
3. Decrease the heat on the stove to low and leave the pork to simmer for 15 minutes.
4. Serve pork with the starch of your choosing

Dessert

Malva pudding with a citrus twist (makes 6 servings)

Ingredients:

For the pudding
1 large egg
2 spoons orange marmalade
60 ml milk
1 spoon melted butter
1 teaspoon vinegar
1/2 cup sugar
1 cup flour
1 teaspoon bicarbonate of soda
Pinch of salt
Custard (store-bought)
Edible flowers, banana chips, coconut shavings, dried fruit and mixed nuts (for garnish)

For the sauce
1 spoon of lemon and grapefruit zest
Juice of a quarter lemon
60 ml orange juice
65 ml full cream milk
200ml dark brown sugar

Method:

1. Preheat oven to 180°
2. Whisk together the wet pudding ingredients, proceed to mix in the dry ingredients.
3. Pour pudding batter in an greased oven safe dish and bake for about 40 minutes. You can test whether the pudding is fully baked by inserting a wooden skewer into it. If it comes out clean, your pudding is ready.
4. While the pudding is baking, melt together the the sauce ingredients in a pan until a sticky consistency is achieved. Take the pudding out of the oven and pierce all over with a fork.
5. Pour sauce over the pudding
6. Serve with custard and garnish with flowers, banana chips, coconut, fruit and nuts.

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