Celebrate With Lorna Maseko And Margaret Hirsch
Hirsch’s Homestore hosted another leg of their famous Kitchen Kapers events. Titled Celebrate with Lorna Maseko And Margaret Hirsch, there truly was a celebration in the Grundig show kitchen In Hirsch’s Ballito. Lorna showcased some amazing recipes from her cookbook Celebrate with Lorna Maseko, while Margaret assisted her in the kitchen. The duo whipped up a delicious Asian style pancake and a delectable Sea Bass Thai Curry. All done in less that an hour on the fantastic 90cm Grundig gas on glass hob. Read on for Lorna’s fantastic recipes.
About Lorna Maseko, South Africa’s culinary princess
Having come from humble beginnings and growing up in the township of Alexandra, Lorna Maseko prides herself on empowering and inspiring South African women. Her tenacity and positive attitude has not only put her in a position to empower the youth of South Africa but also directed her to entrepreneurship and allowed her to turn her absolute love and passion for the culinary arts into a career.
Grundig Appliances
Grundig’s Range of cooking appliances will wow the inner chef in you. They have a wide variety of quality cooking appliances to make your kitchen functional yet stylish.
Recipes
Asian Style Pancakes
Ingredients:
- Spring onion
- Carrots julienne
- Zucchini julienne
- Button mushrooms – sliced
- 1 cup flour
- Tap water
- Garlic powder
- Onion powder
- Paprika
- Salt
- Vegetable oil
- 1 TBLS Chili and garlic paste
- ¼ Cup Soy sauce
- ¼ Cup Ponzu
- 1 tsp White sesame seeds
- 1 TBLS Honey
- Store bought kimchi
Method:
- In a large mixing bowl, add flour, a pinch of salt and water. Mix to a pourable consistency, then add in all the spices and vegetables and mushrooms.
- Heat about 2 TBLS of oil in a non stick pan, then pour in some of the pancake mixture to cover the base of the pan.
- Allow to cook until golden brown then flip to cook on the other side.
- In a separate bowl mix the soy sauce, ponzu, garlic and chili paste, honey (adjust according to your taste) and sesame seeds for the sauce and set aside.
- When cooked, place plate on top of the pan and turn pancake onto the plate. Garnish with spring onion and enjoy!
Sea Bass Thai Curry
Ingredients:
- Coconut flakes- Toast
- Asian sticky rice – cook according to package instructions
- Cooking oil
- 1 whole onion – diced
- Garlic- crushed
- Kaffir / curry leaves
- Red thai curry paste
- Fish sauce
- Sesame oil
- Carrots – diced in medium chunks
- Red peppers- diced in medium chunks
- Snap peas
- Spring onion- chopped in chunks
- 1 can coconut cream
- Honey- for taste
- Salt
- Any firm fish fillets – swordfish, kingklip, sea bass…
- Fresh coriander
- Almond flakes – toasted
- Lime
- Fresh red chillie
- Black sesame seeds
Method:
- Cook rice according to package instructions and set aside. Toast coconut and set aside. When everything has cooled, mix the coconut into the rice and set aside.
- Heat oil in a shallow pan, add in onions and cook until translucent. Then add in garlic and the leaves. Cook for a further 2 minutes until fragrant.
- Add in the Thai curry paste, fish sauce and sesame oil. Cook until it becomes like a smooth paste. Then add in the vegetables.
- Go in with the cream, adjust the taste with salt and honey if needed and place the fillets in gently cook a further 10-15 minutes until fish is cooked through.
- Garnish with almonds, chillies, black sesame seeds and lime wedges. serve with coconut rice and enjoy!
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