Page 5 - DUT EDGE Dec 21

Food Blogger Shares Her Mouth-Watering Recipes for Christmas
EDGE Reporter Nikiwe Sukazi chatted to second-year Food and Nutrition student at DUT Shannon Pillay, an avid food blogger, who shares her festive Christmas recipes on her blog, Gold Leaf Cuisine.
Pillay divulged the special two ingredients she uses in her ginger cookies and lamb rack.
“I use molasses in my Ginger Cookies. It sweetens baked goods although with lower intensity than sucrose
and its sweetness decreases as the colour darkens. Molasses also provides a broad and complex range of
flavours, from caramel to bitter notes.“In my lamb rack, rosemary adds a smoky, flavourful boost to a wonderful
lamb seasoning, bringing out the varied layers of flavours in rich marinades.Thoroughly infusing slow-roasted lamb with a peppery aroma, rosemary brings spring dishes deliciously to life,” said Pillay.
RISING STARS
5
Ginger Cookies
Ingredients
560
ml
Cake flour
5
ml
Baking soda
170
g
Unsalted butter
10
ml
Vanilla essence
1
ml
Salt
20
ml
Ground ginger
2.5
ml
Ground clove
2
ml
Ground nutmeg
2
ml
Ground cinnamon
125
ml
Granulated white sugar
125
ml
Granulated brown sugar
60
ml
Molasses
1
Large
Large egg
LAMB RACK
Ingredients
Rack of lamb
7
Green chilli
2
sprig
Parsley
5
sprig
Mint
3
sprig
Thyme
2
sprig
Rosemary
8
ml
Chilli flake
15
ml
Salt
20
ml
Black pepper
1/2
Lemon (zest)
10
ml
Ginger
2
cloves
Garlic
1
medium
Red onion
5
medium
Carrots
5
small
Baby potatoes
50
g
Green beans
30
ml
Red wine vinegar
15
ml
Worcestershire sauce
60
ml
Robinsons – steak and chop spice
Method
1. In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, clove, and nutmeg for 20 seconds. Set aside.
2. In a bowl, using an electric stand mixer, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended.
3. Add the egg, molasses and vanilla and mix on low speed. Gradually add the dry ingredients and mix until combined. Cover the bowl with cling wrap and place in the refrigerator for 1 hour.
4. Preheat oven to 1800C 10 minutes before removing the dough from the refrigerator.
5. Scoop dough, shape into round balls and place on parchment paper. Using a teaspoon, lightly press the top of the dough balls to flatten the tops (ensure there is enough space between each cookie).
6. Bake in preheated oven for 8 - 10 minutes.
7. Cool on a baking sheet for several minutes, then
transfer to a wire rack to cool completely.
Prep Time: 25 min Cooking Time: 10 min
Total Time: 35 min Yields: 25
Method
1. Rinse the lamb rack under cold water, and pat it dry with paper towels.
2. Mix the salt, pepper, ginger, garlic, herbs, chilli and olive oil in a bowl until well-combined.Add the mix to a blitzer, combine with lemon zest and blitz.
3. Use your hands to rub the roast all over with the marinade mixture, coating the surface evenly.
Prep Time: 25 min Cooking Time: 1h 30 min
Total Time: 1h 55 min Yield: 1