Tips from the mothers What can you learn?
A Recipe from Mother and Grandma A recipe to enjoy!
Editor’s Note Hello Signature S.O readers! I hope you’re all enjoying the Spring sun and embrace the season to be able to eat more food. This month is filled with so much celebration and one of the celebrations being Mother’s Day! In celebration of Mother’s Day Signature S.O have decided to include recipes passed down from generation to generation. These recipes will never get old and Signature S.O want to share these recipes with you. Much of the spring vegetables you see springing up this season you can add to the recipes in this month’s issue. Also, we have tips from mothers that have been passed down generations, because yes, cooking is a learning experience! So there is always something to learn everyday. Hope you enjoy this moth’s issue! Editor
Cheyenne Dwyer-McDowall
Website: www.signatureso.com Facebook: www.facebook.com/SignatureS O Blog: http://signatureso.blogspot.co.u k
In This Issue
Fried Salt Fish Recipe By Cheyenne Dwyer-McDowall
Aubergine, Courgette and Roasted Butternut Squash Medley By Thembe Mvula
Chocolate Fondant By Natasha Hermans
Tips From Mothers By Signature S.O Readers
Fried Salt Fish This is a recipe both my mum and my grandma , have had the pleasure in making every Sunday morning from the little Island of St.Vincent. There are many ways to make Fried Saltfish in the Caribbean but regardless it still is a popular dish no matter what way it is fried. When cooked this way, Salt fish can be eaten with rice, roti, ground provisions (yam, cassava, eddoes) or it is most commonly eaten with dumplings.
Ingredients
Method
2 Tbsp vegetable or canola oil 1 cup sliced onions 3 sprigs fresh thyme, leaves removed 1 large clove garlic, crushed 1 cup diced tomatoes Minced hot pepper to taste Salt to taste 8 oz de-salted salt fish, broken into small pieces or shredded 1/4 cup sliced green onions (white and green parts)
Add oil to pan and heat on medium heat. Add onions and saute until translucent, also add thyme and cook for a minute. Add garlic, tomatoes, pepper and salt to taste and saute for 1 - 2 minutes. Add salt fish, toss to mix, reduce heat to low and let cook for 5 - 7 minutes tossing every 2 - 3 minutes. Add in spring onions to add strong flavour a minute before the dish is finished. Remove from heat and serve hot or at room temperature. Enjoy the taste of the Caribbean! By Cheyenne Dwyer-McDowall
Prior to cooking, soak the salt fish the night before so it is easy to break apart.
Aubergine, Courgette and Roasted Butternut Squash Medley There is always that one particular dish that only mum or grandma makes that simply can’t be replicated exactly the same by anyone else. Personally, my favourite request from my mum is aubergine, also known as Brinjal in South Africa. She usually prepares it by frying it together with courgettes, onions, mushrooms and peppers whilst adding a variety of spices. Like I enjoy doing with my favourite recipes, I have recreated it with a slight twist to the traditional way that I’ve known; adding roasted butternut squash infused with rosemary. It is relatively simple, however this colourful combination of mouth-watering vegetables never fails to please. Ingredients: 1 large aubergine, diced 3 medium sized courgettes, diced in half circles 1 onion, diced small 3 bells peppers (yellow red and green), de-seeded and diced small 2 cloves of garlic 1 small butternut squash, diced ½ tspn salt 1 tspn cayenne pepper ½ tspn black pepper 2 tbspn Olive oil 1 tbspn dried rosemary (or fresh if
Method: Set the oven to gas mark 6 or 200 degrees C. Put the diced butternut squash in an oven proof dish and add olive oil and rosemary. Mix together the butternut squash to ensure the oil and rosemary has evenly spread. Place in oven to cook for 30 minutes Heat 1 tablespoon of olive oil in a large deep-dish pan on a moderate heat. Fry the onions together with the garlic until they start to brown slightly. Add the courgette, peppers and aubergine and fry until vegetables are soft and cooked. Once the butternut squash is cooked and slightly crisp, mix in the fried vegetables. You may top with parsley for extra taste and decoration. Enjoy with rice or on its own!
preferred) By Thembe Mvula
Chocolate Fondant Chocolate Fondant is such a popular dessert but adding your own spin on it will always introduce people to new flavours to such a popular dessert. This is something my mother has taught me and something I’ve introduced so many people to and they have enjoyed it, so I hope you will! Ingredients
Method
90g Dark chocolate 100g unsalted butter 2 whole eggs 2 egg yolks 70g sugar 50g flour a little softened butter
Preheat the oven to 190°C. Melt the chocolate and the butter either in a pan or in the microwave. In a separate mixing bowl put the eggs, egg yolks and sugar in and whisk until the sugar has dissolved. Then gently add the flour and mix. Now add the butter and sugar to the mixing bowl and mix everything together. Use the softened butter to grease the cupcake moulds and put the mixture in. Put in the oven for 8 minutes, but keep an eye on it, once only the centre is very slightly wet, take it out as it still cooks when taken out of the oven a bit. Empty moulds quickly to enjoy how the chocolate melts in the inside, great with a scoop of vanilla ice cream! By Natasha Hermans
Tips from Mothers So this month, there is a lot to celebrate including the celebration of mothers and here we have a few tips on making recipes and how to get the best results for the perfect breakfast, lunch or dinner from a few Signature S.O readers. Take a read! The Question: What has your mum taught you when it comes to cooking?
“Start with a clean kitchen, and wash up as you go along so it makes the process easier” “If the food you are making is nice, cook in ‘bulk’ so it last you a week at least” “Making sauces from your own ingredients as raw ingredients consummate better results” “Utilise the ingredients you have at home, this gives you a chance to make something new, something you’ve never tried before” “Slow cook your food so all the ingredients can soak together to bring out the flavour in your food”