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How to:

Make crispy onion rings

Make a batter by whisking together a cup of flour, a cup of buttermilk and 1 egg. Mix in two tablespoons of parsley and season.

Heat oil in a deep pan. Dip each onion ring into the batter and fry until crispy and golden brown.Drain on absorbent paper.

Serve with wasabi mayo, made with a little wasabi paste mixed into good quality mayonnaise.



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Recipe by: Tina Bester
Serves: 6 to 8
Dietary considerations: Low carb
Category: Takes a little effort / Kid-friendly
Prep time: 15 minutes
Cooking time: 1 1/2 hours
Ingredients:
2 onions, chopped
2 T olive oil
2 T medium curry powder
1 t turmeric
2 t fresh ginger finely chopped
2 garlic cloves, finely chopped
2 T apple cider vinegar
1 t sugar
1 t sea salt
1 t freshly ground black pepper
1 kg beef mince
1 white bread thick slice
250 ml milk
3 eggs large
3 T fruit chutney
50 g flaked almonds
3 bay leaves
Cooking instructions:

Preheat the oven to 180°C.

Fry the onion in the olive oil until soft. In a bowl combine the curry power, turmeric, ginger, garlic, vinegar, sugar, salt and pepper and mix. Add to the onion and fry for two minutes.

Add the mince and stir well. Cook for about 5 minutes. In another bowl, soak the bread in the milk, remove the bread and reserve the leftover milk.

Mash the bread with a fork and add one lightly beaten egg and the chutney. Mix well and add to the mince mixture. Stir in the almonds, then transfer the mince to a buttered ovenproof dish. Smooth the top and bake for 1 hour.

Combine the reserved milk and remaining eggs and strain. Pour over the top of the cooked mince. Place the bay leaves on top and bake for 30 minutes, or until the egg has set.

Wine: Chamonix Greywacke Pinotage 2008


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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