CLOVER AMASI FRIED STEAK SANDWICH
A sandwich bursting with the taste of home. As seen on Expresso Morning Show or Afternoon Express, SABC3
Clover Amasi And Caramel Doughnuts
FOR THE FILLING:
In the bowl of a stand mixer combine the yeast, warm milk and 1 tablespoon of the sugar. Allow to stand for 5-10 minutes until frothy.
Add the eggs, remaining sugar and Clover Amasi and mix on low speed until combined.
Gradually add the butter so that it gets evenly distributed in the mixture.
Next, add 1 cup of flour until it is incorporated into the mixture, add the remaining flour 1 cup at a time. Turn up the speed and allow the mixer to go for another 5minutes. The dough should be smooth and elastic. If the dough is too wet add another tablespoon of flour (up to ¼ cup of flour only).
Remove from bowl and knead on a lightly floured surface for a few minutes.
Shape into a ball and place in an oiled bowl. Cover with cling wrap and allow to proof in a warm place until double in size.
On a floured surface knock down the dough and roll out to 1,5cm thick. Using a round cookie cutter or donut cutter cut as many rounds out as possible.
Place them onto a tray with baking paper, cover with cling wrap and allow to proof for another 30 minutes. Do not re-roll the off cuts, this can be shaped into balls and used to test the oil.
In a pot, heat the oil to 180C. Use one of the dough balls to test the oil. Fry the donuts 3 at a time for 1 minute on each side or until golden brown.
Coat a few of them in some cinnamon sugar and allow to cool.
FILLING THE DOUGHNUTS:
Once the donuts have cooled, using a wooden skewer, gently poke it lengthwise through the center of the donut. Swirl it around to create a nice opening for the filing.
Place the caramel spread in a piping bag and fill the donuts.
Top each donut with the topping of your choice: melted chocolate and cookies, icing sugar, cinnamon sugar, white chocolate with crushed Kit-Kat.
Chocolate Oats
Chocolate oats gets everyone’s vote! As seen on Expresso Morning Show or Afternoon Express, SABC3.
BANANA AND CHOCOLATE CLOVER AMASI DRINK
Four ingredients, one Amasing drink. As seen on Expresso Morning Show or Afternoon Express, SABC3.
AMASI AND CORN GRIDDLE CAKES
A taste of home. As seen on Expresso Morning Show or Afternoon Express, SABC3.
ALMOND AND GRANOLA YOGHURT BASED SMOOTHIE
This smoothie can be used as the base for any fruit-flavoured drink. As seen on Expresso Morning Show or Afternoon Express, SABC3.
Sticky Ribs
Preheat oven to 150°C and line a large baking tray with foil.
Combine mango juice, tomato sauce, hoisin sauce, chilli sauce and ginger in a large bowl.
Add the ribs and toss to coat, marinade for at least 1 hour.
Arrange ribs in a single layer on the baking tray, reserving any remaining marinade.
Cover with foil and bake for 1 hour.
Remove foil and increase temperature to 200°C.
Bake for 15–20 minutes, basting with reserved marinade halfway through cooking, or until glazed and tender.
Minty Shepard’s Pie
Preheat the oven to 180°C.
Heat the oil in a pan and fry the onion, garlic and carrots for 5–6 minutes over a moderate heat until the onion is soft.
Add the mince and cumin and cook for 8 minutes, or until browned.
Stir in the stock, bring to the boil and then simmer for 15 minutes, stirring occasionally.
Season with salt and pepper and stir in the mint.
Transfer the mixture to an ovenproof dish.
Place the potatoes and sweet potatoes in a pan and cover with cold water.
Bring to the boil and simmer for 15 minutes, or until the potatoes are tender.
Drain and return the empty pan to the stove and heat the cream and butter.
Once the butter has melted return the potatoes to the pan and mash.
Season the mixture with salt and pepper and stir in the cheese.
Spoon the mashed potato over the mince to cover and use a fork to swirl the top.
Cook for 20–25 minutes until crisp and golden brown.
