{"id":2662,"date":"2019-06-24T11:32:59","date_gmt":"2019-06-24T09:32:59","guid":{"rendered":"https:\/\/getitmagazine.co.za\/highway-berea\/?p=2662"},"modified":"2024-05-31T10:13:43","modified_gmt":"2024-05-31T08:13:43","slug":"add-a-little-love-spice-this-festive-season","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/highway-berea\/blog\/2019\/06\/24\/add-a-little-love-spice-this-festive-season\/","title":{"rendered":"Add a little love & spice with Kam and Pashi this festive season"},"content":{"rendered":"

Lovebirds Pashi Reddy and Kamish Naidoo won the hearts of the nation, and fellow Durbanites in particular, when the dashing Pashi popped the question in front of the cameras after the two were runners up in MNet\u2019s My Kitchen Rules SA<\/em>.\u00a0 The culinary stars will be celebrating their love with a veritable feast on Christmas day and shared their festive menu with us.<\/p>\n

\u201cAt the top of our list of favourites to cook on Christmas Day are a main of Slow Braised Spiced Lamb Shank with a Pistachio Crumb, accompanied by a Butter Masala and Aloo Fry. Dessert is never a let-down when we make our Spiced Poached Pears with a Cardamom Cream and a Ginger Bread Crumb. We hope you will enjoy these dishes as much as we do.\u201d<\/p>\n

\"\"<\/p>\n

Lamb Shank with a Pistachio Crumb, accompanied by a Butter Masala and Aloo Fry <\/strong>
\n(Serves 4)<\/em>
\nLamb Shank Ingredients<\/em><\/strong>
\n4 medium lamb shanks, Swiss Cut
\n2 bottles of red wine
\n2g star anise
\n2g cinnamon sticks
\n2 cloves garlic
\n2 large bay leaves
\n2g green cardamom pods
\n1 large carrot sliced into rounds
\n1 large onion roughly chopped
\n2 celery sticks roughly chopped
\n1 teaspoon whole black pepper corns
\n10g salt
\n10g cumin powder
\n10g turmeric powder
\n10g Kashmiri masala
\n10g ginger powder
\n10g garlic powder
\n10g cardamom powder
\n10g coriander powder
\n10ml sunflower oil<\/p>\n

Lamb Shank Method<\/strong>
\nCreate a spice rub by combining all the spice powders listed. Coat the lamb shanks and sear in a hot pan until the desired colour is reached. Remove the shanks and throw in the aromatics, star anise, cinnamon, cardamom pod and bay leaves, along with the Mirepoix (carrot, celery and onion) and garlic. Saut\u00e9 until soft and there is a bit of colour. Add the lamb shanks back into the pot with two bottles of red wine and place uncovered into the oven at 170\u00b0C for three hours. Total cooking time is about 3 hours and 30mins.<\/p>\n

Aloo Fry Ingredients<\/em><\/strong>
\n1kg baby potatoes
\n10g turmeric
\n10g salt
\n10g pepper
\n10g cumin
\n5g Kashmiri masala
\n5g curry leaves
\n5g coriander leaf
\n2g mustard seeds
\n20g butter
\n10ml oil
\nHalf an onion sliced fine
\n2 cloves garlic finely chopped<\/p>\n

\"\"<\/p>\n

Aloo Fry Method<\/em><\/strong>
\nIn a pot add water and salt and boil unpeeled baby potatoes for around 30 mins until cooked.
\nOnce cooked, strain and add to a non-stick frying pan with oil and butter. Throw in the mustard seeds, onion and garlic. Let the onions soften and then add spices, frying and tossing the potatoes as you cook. Continue to add curry leaves salt, pepper and masala, and fry, but be careful not to burn the spices. Finish off with coriander leaves. Total cooking time is 40 mins.<\/p>\n

Butter Masala Ingredients\u00a0 <\/em><\/strong>
\n500ml fresh cream
\n150g butter
\n20g ghee
\n1whole onion
\n1 can tomato Puree
\n5 cloves garlic
\n2 tsp ginger powder
\n3tsp cardamom powder
\n2 Tsp onion powder
\n2 Tsp coriander power
\n3tsp cumin power
\n2tsp chilli powder
\n2tsp mustard powder
\n1.5 tsp fenugreek
\n1 tsp mustard seeds
\n3 chillies
\n2tsp turmeric powder
\nBlack ground Pepper
\nSalt to taste
\nPinch of sugar
\nOil
\n10g Coriander
\n5g curry leaf
\n5g Thyme<\/p>\n

\"\"<\/p>\n

Butter Masala Method <\/em><\/strong>
\nSaut\u00e9 finely chopped onions in a pan with some oil for about 5 minutes till slightly soft, then add in the mustard seeds. Add in the chopped chilli, the finely chopped garlic and curry leaf, followed by a can of\u00a0 tomato paste, let it reduce for about 3 to 5 minutes and add in a pinch of sugar. Once the tomatoes are cooked, add in all the spices listed above, let them cook out for about 5 minutes; add the butter\/ghee, followed by a handful of chopped coriander. Deglaze with fresh cream and cook for a further 20 min before adding salt to taste. Finish off with fresh coriander<\/p>\n

Pistachio Crumb Ingredients<\/em><\/strong>
\n1.5 cup of flour
\n100g butter
\n20g pistachio
\n5g salt
\n5g thyme<\/p>\n

\"\"<\/p>\n

Pistachio Crumb Method<\/em><\/strong>
\nMix the butter with the flour until it forms a crumb. Add the salt. Grind the pistachio with the thyme. Add the ground pistachio and thyme mixture into the flour crumb mixture and mix until it forms a short dough. Place broken up crumb on a greased tray. Leave in the oven to bake at 180\u00b0C for about 10 to 15 minutes until you see the crumb turn slightly golden. Remove from oven and leave to cool, then crush to desired texture.<\/p>\n

Plating<\/em><\/strong>
\nDip shanks into the butter masala and roll into crumb before serving on a bed of butter masala with the aloo fry placed next to the beautiful and tender shank. Finish off with some fresh coriander.<\/p>\n

\"\"<\/p>\n

Spiced Poached Pears with a Cardamom Cream and a Ginger Bread Crumb.<\/strong>
\nPoached Pears Ingredients <\/em><\/strong>
\n4 pears
\n1bottle of red wine
\n3 cinnamon sticks
\n3 star anise
\n150g sugar
\n2g green cardamom pods
\n1g nutmeg<\/p>\n

Poached Pears Method<\/em><\/strong>
\nPeels pears keeping stalk intact and remove the cores. Poach in red wine on a gentle boil with spices for about 60 minutes until soft and spiced wine is absorbed.<\/p>\n

Ginger Crumb Ingredients <\/em><\/strong>
\n1.5 cups of flour
\n100g butter
\n20g of ground ginger powder
\n50g sugar<\/p>\n

Ginger Crumb Method <\/em><\/strong>
\nMix the butter and flour together until it forms a crumb like texture. Add in the ginger powder and the sugar. Mix all the ingredients together until it forms a short crumbly dough. Place the dough on a greased tray and then into a preheated oven to bake for about 10 to 15 at 180\u00b0C or until slightly golden. Remove from the oven and leave to cool.<\/p>\n

Cardamom Cream Ingredients<\/em><\/strong>
\n1 litre fresh cream
\n30g castor sugar
\n5g cardamom powder<\/p>\n

Cardamom Cream Method <\/em><\/strong>
\nWhisk the cream, sugar and cardamom powder together until the cream becomes stiff.<\/p>\n

Plating<\/em><\/strong>
\nServe poached pears on a bed of the crumb along with the cardamom cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lovebirds Pashi Reddy and Kamish Naidoo won the hearts of the nation, and fellow Durbanites in particular, when the dashing Pashi popped the question in front of the cameras after the two were runners up in MNet\u2019s My Kitchen Rules SA.\u00a0 The culinary stars will be celebrating their love with a veritable feast on Christmas […]<\/p>\n","protected":false},"author":23,"featured_media":2668,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2060],"tags":[383,382,380,381,379,385,384],"class_list":{"0":"post-2662","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-aloo","9":"tag-butter-msalo","10":"tag-christmas-lunch-recipe","11":"tag-lam-shank-with-pistachio-crum","12":"tag-my-kitchen-rules","13":"tag-pashi-reddy-and-kamish-naidoo","14":"tag-spiced-poached-pears-with-cardamom-cream-and-ginger-bread-crumb"},"yoast_head":"\nAdd a little love & spice with Kam and Pashi this festive season - 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