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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I cooked Mielie Meal for the first time in my earl

I cooked Mielie Meal for the first time in my early 30's. Mama Lucy taught me but all that pot-stirring felt rather time-consuming (I knew there had to be an easier way). I pulled out my beater and Mama and I never looked back since.
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Pap is something that our children ask for regularly. I always coerce them into eating it with butter, or creamed style corn that's been stirred in during the cooking process - and occasionally with tomato chutney and melted cheese. They always prefer it plain. If it were me, I'd be happy to eat this with a braai'ed sausage; these kids need to learn about the good stuff still - 😉 -
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This recipe always demands a revisit. It's so flavourful and turns any braai'ed sausage into aposh meal.
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I usually cook the Mielie Meal according to packaging instruction quantities. I use an electric beater to ensure that there are no lumps, then leave to steam. For perfect scoops, either use your hands to roll balls or an ice-cream scoop.
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For the Tomato Chutney
2 tbsp ghee
1 tbsp oil
1 cubed onion
1 level tsp whole cumin seeds
Half a tsp ground cumin powder
Half a tsp ground coriander powder
Half a tsp turmeric
1 tsp chilli powder
3 green chillies, slit
1 tsp each, ground garlic and ground ginger
1 tsp salt
4 liquidised tomato
(Optional: 3 tbsp fresh cream)
1 cup of grated cheese
Sprinkle of oregano or mixed herbs
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Braise the onion in the ghee and oil mix.
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Add all the spices and cook for a few seconds. Add the tomato and cook until done. Finally stir in the cream.
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Spoon over the Mielie Meal.
Add grated cheese.
Add origanum or mixed herbs and bake until the cheese melts.
Serve hot.
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I serve it with sausages.
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Recipe credit, with amendments: @the_hungry_hostess
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#braai #braaisides #braaiday
#braaimonth

There are two kinds of people in this world; pot-s

There are two kinds of people in this world; pot-stirrers (the literal interpretation) and those who prefer to leave something to cook with no interference. If you are the latter, then you will appreciate the Rotisserie feature on the Megamaster Apex 6-Burner Patio Gas Braai.
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I think this might single-handedly change how I prepare chicken - I loved how succulent the meat remained with the charred texture and smokey 'braai' smell. You don't need to step into your kitchen; the entire meal may be prepared on your braai (the Tahini Grilled Carrot might be my favourite accompaniment of this meal).
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Harissa Chicken
Prep time: 5 minutes
Cooking time 45 minutes
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Ingredients
10 dried red chilli
2 to 6 fresh red chilli
2 tsp ground coriander
1 tbsp ground cumin
4 tsp ground garlic
2 tbsp lemon juice
1 tsp Paprika
2 tbsp sundried tomato
1 tsp salt
2 tbsp olive oil to create a paste
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Soak the dried chilli just until it softens. Add the fresh red chilli, garlic and sundried tomato and grind into a paste. Stir in the balance of the ingredients.
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Make slits into the chicken and rub the paste all over. Remember to get in under the skin if using chicken with Skin on (preferable).
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Thread onto your rotisserie stick on your Megamaster and switch on. Allow to grill on a low heat with the lid on for 20 minutes.
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After 20 minutes, baste with melted butter and continue to grill until done.
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Serve with Tahini Grilled Carrot and Honeyed Sweet Potato on Whipped Feta.
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@megamaster_sa #24daysofheritage

I would rarely say that you must try something. Or

I would rarely say that you must try something. Or encourage you to toss out any other recipe that you might have for a particular dish. But once you've attempted this recipe, you will easily understand why you definitely don't need another recipe for Garlic Bread (and whilst there's more than one way to make garlic bread, you need to save this recipe).
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I used 1 large Baguette (if you're in the Jhb South vicinity, I'd recommend using the French Loaf from @salehsbakery)
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In a small pan, add 125ml of butter.
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To this add:
- 1 tsp ground garlic
- half a tsp ground green chilli (optional)
- half a tsp salt
- 250ml fresh cream (if possible, use double thick cream, but this isn't absolutely necessary)
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Whisk until thick
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Pour over halved bread.
(I'd halve the bread horizontally and leave open).
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Top with any cheese; I used Gouda and Mozarella.
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Bake just until the cheese melts, before the edges start to over-brown and crispen.
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Sprinkle Parsley when done.
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Cut into little sticks and serve warm.
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Tips: Make this just before serving. If prepared in advance it will start to get soggy. The idea is to have crispened edges and stringy cheese.
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You may roast the garlic whole if you wish. It adds a roasted taste to the garlic bread.

A braai is the defining moment that the warmer mon

A braai is the defining moment that the warmer months are approaching. However, after you've done preparing the protein and salads, the last thing you'd want to do is to prepare a dessert.
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Smores requires 3 very basic ingredients. I'd love to encourage you to make your own Marshmallows and crackers, but we're not going to attempt being overachievers when this dessert is best kept at its most simple. I actually didn't realise how much of a novelty Smores actually were until I made this), admittedly for the first time ever). I'd suggest getting the kids to thread the Marshmallows on and getting the crackers and chocolate ready.
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Smores
Prep Time 5 minutes
Cooking time 1 minute
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It's so simple, all you do is thread a Marshmallow onto a stick. Place it on the grill but watch that it doesn't burn. It only needs a minute in moderate flame.
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Immediately place it onto a cracker and insert a piece of mint chocolate onto it.
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Eat warm.
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Variations:
1. Drizzle chocolate or Caramel sauce over and crumble tennis biscuits over the puffy marshmallow and chocolate for a Peppermint Delight.
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2. Add a light Sprinkle of sea salt flakes over chocolate.
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3. Stuff Digestive Biscuits onto the marshmallow.
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Have you tasted Smores? I'm really late to this party!
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#24daysofheritage #heritagemonth #heritageday @megamaster_sa

When potato salad is made right (still warm with t

When potato salad is made right (still warm with the butter dripping over the sides of the lightly mashed potato) it's something pretty special.
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And whilst some things are fairly negotiable when it comes down to making a Potato Salad, one should never skimp on good quality mayonnaise or butter.
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Ingredients for 6 people
6 to 7 potato, peeled and cut into medium sized cubes
Salt for the water (approximately 1 tbsp for 1.5l)
2 to 3 tbsp good quality mayonnaise
3 to 4 tbsp butter
4 tbsp fresh cream or 2 tbsp double thick cream
Salt and fresh ground black pepper
Finely chopped herbs
Optional: 3 boiled and peeled eggs, cut into cubes
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Simmer the potato in salted water (and not boil). Ideally, you don't want to drain the liquid, but rather allow the starch to cook and thicken during the cooking process.
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The potato should still be whole, but soft enough for a knife to go through.
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Gently fold in the balance of the ingredients. Add the egg last, but don't overmix it.
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Serve warm.
Tips:
1. Balance potato and sweet potato if you're watching what you eat.
2. I prefer to use Hellmans Mayonnaise (or if that's unavailable, Woolworths Salad Cream is the next best alternative).
3. I prefer fresh herbs to add flavour and texture. Use chopped coriander, dill or parsley.
4. I personally feel a potato Salad is incomplete if there's no egg. Give it a light fold just enough to cover the egg and not break it up completely.
5. I alternate between using cream and sour cream. Both create the creamy texture but neither make the salad feel heavy.

There are certain recipes that you gravitate towar

There are certain recipes that you gravitate towards; those play-it-safe ones that are hand-written in your cookbooks. Often, they aren't even actual recipes. But because they've become so familiar, you don't even have it written down.
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Baked Beans Salad is one of those for me; after all it really is one of the 3 Salads that my children actually eat at a braai. In most cases, no one fusses around the Salads at a Braai, yet we continue to make them - lol -
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There are so many versions of this, but for the 'beginner braai-person', this is quick, requires no skill and inexpensive.
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1 can of Baked Beans
1 red, or white onion cubed
1 green chilli, sliced
1 tomato cubed
2 tbsp chopped fresh coriander
Half a tsp chilli powder
Half a tsp salt
2 tbsp vinegar
Half a tsp white sugar
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Mix and refrigerate until ready to use.

© 2020 Naqiyah Mayat

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