Roti Demo - Naqiyah Mayat

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RECIPE DEMO : ROTI

Photo gallery of the The Roti Recipe Demo event

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She’s first and foremost a woman with a vision, love and passion for luxury and carrying this through everything she does. As a Creative Entrepreneur, Author and Mum – ask her for tips and more!

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'Fishy On Me' - Type: Hake, fillet with skin on. -

'Fishy On Me'
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Type: Hake, fillet with skin on.
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How to order:
Request as above, 1 portion per person. Hake is generally one of the cheaper priced fish that you can purchase. I prefer to alternate between hake and kingklip for traditional fish and chips at home.
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Fried fish always has that rep for being greasy. I've researched that thickness of the batter and temperature control is so important in achieving just the right 'crisp' on the outside. The batter has to be thin enough to cook through and the fish needs to be dropped into hot oil to avoid that greasy feeling.
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Tips:
I prefer my fish with a light sprinkle of Maldon salt and a squeeze of lemon before serving. M, a good plash of vinegar and a dusting of chilli powder. Which are you?
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7 pieces of hake, skin on
1 tbsp lemon juice
1 tsp fish spice
Grind of salt
Grind of black pepper
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1 cup flour
2 tbsp Maizena (cornflour)
Half a tsp salt
Half a tsp turmeric
Half a tsp chilli powder
Quarter tsp baking powder
Iced water, to create the batter
Hot (sunflower) oil, for frying
Egg, optional
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Lay fish on a tray in a single layer.
Pat with absorbent paper to remove excess water.
Rub over the lemon juice.
Sprinkle over the fish spice, salt and black pepper.
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Make the batter:
Add flour, baking powder and spices to a flat dish.
Add iced water, a bit at a time to create a batter.
The batter should not be thick neither should it be runny. The batter should adhere to the fish easily.
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The oil should be hot.
Drop the fish gently in from one end, the skin side down.
The oil will immediately begin bubbling. Drop the temperature immediately to medium.
Turn the fish to cook the other side. Total cooking time will be approximately 4 minutes in total.
To ensure that your fish is served hot, place it on baking paper and leave in the oven while you continue to prepare the rest.
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The recipe for Tartar sauce and chips will be posted in the comments.
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A series with @internationalseafoods

Type: King Prawns - How to order: Mozambican Prawn

Type: King Prawns
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How to order:
Mozambican Prawns are considered to be the best quality, however they are quite expensive. You can request a Queen or King prawn, either butterflied or just deveined. Always make sure that you request that the veins are removed from your prawns. Queen Prawns are generally considered juicier but slightly smaller in size in comparison to Kings. I prefer ordering Prawns with its head and shell attached - the flavour that seeps into these parts are delicious.
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Tips:
1. Never boil any seafood before marinating (or cooking).
2. You can bake your Prawns, but make sure that you switch to grill to give it that charred appearance. You only need to turn them once.
3. I prefer oven-grilled, as opposed to cooking on the stovetop. This ensures that all my Prawns are served hot - especially helpful for larger families.
4. To add moisture back into your Prawns, give it a light splash of garlic butter sauce before serving. I always give my Prawns a toss in garlic butter sauce with chopped parsley.
5. For me personally, I prefer using minimal sauces in cooking. The natural flavour of the prawn should still come through.
6. If putting these onto the braai, make sure you use one of those braai turning gadgets - and they should be butterflied. Baste as you go along and only put them on for a few minutes.
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Recipe, shared with courtesy from The Beginning in preparation for my Muslim readers for Eid in comments below. To save the recipe, head over to my Recipes tab on my website.
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Recipes for accompanying dishes are included below.
1. Creamed Spinach
2. Butternut
3. Savoury Rice
4. Garlic butter sauce
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A seafood series with @internationalseafoods

If ever there was a moment that I needed to justif

If ever there was a moment that I needed to justify that "pictures do not do this meal justice" was today.
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There are so many wonderful reasons why you need to save this recipe. It's quick to put together, absolutely no effort in getting it cooked (it's a one-pan kind of meal), no need to turn the fish (thereby eliminating any possible chance of breaking it) and the luscious sauce poured over before serving adds the final moisture and richness to this dish. This meal is satisfying and comforting and a meal that you could feel good about feeding your family, and that one that you can make easily on a weeknight.
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This recipe is for 6 pieces of sole. The measurements are not listed. I get in with my hands, starting with the liquids, finishing off with the spices, gently turn the fish over, and repeat.
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Prepare your oven tray by laying out a sheet of grease proof paper or foil. If using foil, be sure to lightly grease it.
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Lay out the sole, making sure its patted dry with some absorbent paper.
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Drop 1 tsp of freshly squeezed lemon juice over the fish.
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Using your hands, rub over, in this order and in approximate measurement per side:
A quarter tsp of mayonnaise
A quarter tsp of ground garlic
A quarter tsp of ground green chilli
Salt (Light sprinkle)
Fish spice (@robertsonsspice or @akhalwayasspiceongrant) and
Freshly ground black pepper
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The final step, and what creates a crust is a light sprinkle of flour. I use a sieve to achieve this.
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Gently turn the fish over, and repeat.
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When you are ready to grill, dot each piece with butter and place it under a hot grill for 10 minutes. A crust will develop and cook through to the bottom.
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Serve with lemon butter sauce, sweet potato and potato mash, and honey glazed carrot.
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Let me know if you'd like any of the accompanying recipes above.
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A collaborative series with @internationalseafoods

I've been using this recipe for Crayfish Curry for

I've been using this recipe for Crayfish Curry for over 2 years now. When I asked my friend (who shared it with me) for the recipe credit, I was so surprised to see that it was Salwaa Smith of @capemalaycooking
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Salwaa, now residing in the UK, and I were part of a panel of speakers at a Webinar yesterday. It was the first time that we 'met', and to think I've been using her recipe now for the longest time!
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Type: Crayfish Tails
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How to order: Request that your fishmonger butterflies them. When eating, all you need to do is lift the meat out of the shell.
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Cost factor: Crayfish is reserved for special occasions. It's not eaten usually on the regular. One way of cutting the cost down would be to serve it with rice and/roti and purchase a slightly larger portion (usually 1 per child and female, 2 for male adults).
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1kg crayfsh tails is approx 8 tails
Half a cup of oil
3 large onions grated
2 medium tomatoes, grated
2 tsp coriander powder
2 tsp cumin powder
1 tsp turmeric
2 strong green chillies, deseeded and chopped
1 tsp red chilli powder
4 large cloves of garlic, grated finely
2 tsp fine salt or to taste
1 tbsp lemon juice
1 tsp garam masala
1/2 cup water or as needed
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Heat the oil in a pot and sauté onions on low heat till the onions are light brown in colour. The browning of the onions are important. Mix in the grated garlic and green chillies. Fry till it turns golden-brown stirring all the time.
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Add the tomato and cook till the onions and tomatoes are soft (about 5 to 10 minutes).
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Add drops of water to prevent the onion mixture sticking to the bottom.
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Now add all the spice powders except the garam masala and mix well to combine the spices with the onion mixture.
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Gently stir in the crayfish tails and salt.
Cook on high for about 5 minutes.
Add the water. Cover and allow it to simmer on low heat till the crayfish meat is cooked and tender about 15 minutes or until the shell of the crayfish turns pink. Stir every few minutes.
Stir in the garam masala and lemon juice. Garnish with finely chopped fresh coriander leaves.
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I served mine with Mielie Meal Roti.
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#NaqiyahSeafood in collaboration with @internationalseafoods

Type: Salmon - How to order: I used a 250g portion

Type: Salmon
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How to order: I used a 250g portion of Salmon for approximately 36 pieces of Ravioli.
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Cost factor: This meal was sufficient for a family of 6. If you want to eat salmon, but struggle with the cost, a 200g portion from @internationalseafoods will cost you approximately R90 (weight might make it slightly more or less). You can achieve this on the cheap by using a tin of good quality Tinned pink salmon as a suitable alternative.
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Tips:
1. The salmon is quick to cook, but if you're feeling overwhelmed, make the filling and sauce a day before.
2. If you're not making your own pasta, simply toss the Salmon and sauce in store-bought boiled pasta.
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Ingredients
250g fresh salmon
3 tbsp butter
Half a tsp of ground garlic
Half a tsp salt
Half a tsp red chilli flakes
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Cook well in butter, flaking the salmon as it begins to cook. Remove from the heat. Remove the salmon and put into a bowl, leaving behind the liquid.
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To the remainder of the butter, add:
Half a tsp ground garlic
1 pack of WW Fresh Pasta sauce (Napolitano)
Salt and black pepper
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Cook for 10 minutes on low.
Stir in a quarter cup of cream.
Blend until smooth.
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To assemble
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Boil Ravioli in salted water until they bounce to the top.
Remove using a slotted spoon.
Toss in a pan with butter, salt, black pepper and Italian herb.
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Spoon onto a plate.
Top with a spoon of sauce.
Serve immediately. -
More on my pasta highlights tab.
A #NaqiyahSeafood series with @internationalseafoods

Type: Salmon - How to order: Request between 100g

Type: Salmon
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How to order: Request between 100g to 120g portion per person. I prefer the skin on (you may request that it be removed but I like to keep it on as it acts as a barrier between the fish and the pan)
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Cost factor: Salmon tends to get costly if you're preparing more than 2 portions. If you want to try this out on the cheap, I'd recommend serving this with a starter at lunch and not on its own. By increasing the weight, you increase the per portion, or Gram price.
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Tips:
1. Salmon doesn't require any longer than 30 minutes to marinate.
2. Always bring it back to room temperature before cooking.
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For one portion of Salmon:
Ingredients
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1 x 100g portion of fresh salmon, skin on
2 tbsp soy sauce
A quarter tsp of honey
A quarter red chilli, thinly sliced
A light sprinkle of salt
A quarter tsp ground garlic
A quarter tsp ground ginger
Sesame seeds
Spring onion, for garnish
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Lay the salmon in a container that fits it well.
Pour over the soy sauce.
Drizzle over the honey.
Massage in the garlic and ginger and lightly sprinkle salt over.
Finally top with the red chilli slices.
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Leave to rest, covered in the fridge.
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At this stage prepare the rice.
I took inspiration from Simple, Ottolenghi.
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Boil basmati rice in salted water until over-cooked (will be quite soft).
Drain and set aside to keep warm.
In a pan toss:
1 tsp sesame oil
Slivered almond (I usually use peanuts)
Sesame seed
Ginger sticks
Julienned red chilli
Finely chopped spring onion
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Pile the rice into a bowl and top with the garnish.
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Back to the fish.
Bring it to room temperature before cooking.
In a nonstick pan, add 1 tsp of olive oil.
Place the salmon, skin-side down in the pan. Cook until slightly brown on 1 side for the skin to get crispy for approximately 3 to 4 minutes.
Turn the salmon over and cook until it feels firm to the touch for around 3 minutes more. Make sure you drizzle the sauce over before removing to plate, and emptying the balance into a little pouring jug.
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After 6-8 minutes check if the salmon is done by cutting through the thickest part slightly using a sharp knife. The meat should begin to flake but still appears slightly translucent in the middle.

© 2020 Naqiyah Mayat

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