The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village
Listening to new album just received, music to cook up a storm by – Nduduzo Makhathini Listening To The Ground CD 1 & 2
Lotsa really crappy weather the past few day’s so what does a down in the blues Klutz in the Kitchen do, yep you got it cook up something and making a huge pot of Aunty Sarah’s World Famous & Totally Yumolicious Split Pea and Smoked Bacon Soup which was done. Then with time on his hands our intrepid Klutz decided he needed to do some more cooking this time deciding to make some right proper Bolognaise Sauce which was a decision brought on by an earlier visit to Woolies where the in-house Chef Clem was serving up some samples of his Bolognaise, naturally using Woolies goodies. It was really very good, so armed with all the necessaries The Klutz started cooking, now those in the know by now realise that our fearless and plucky Kitchen Hero like to go his own way and blow me down he did it his way. What was supposed to a wonderful pot of steaming delicious Bolognaise was not to be. Instead it turned out as a pot of thick savoury mince with nary any tomato’s but a teaspoon or two of tomato puree flavoured with a few dollops of Sriracha for a little more bite a couple of drops of Tabasco, thankfully. After giving the nose in the air hrumpf to the Klutz, which was later withdrawn after the tasting. What a revelation it was, tasty with a decent chilli bite to the tongue, yum. This sauce could be matched with any starch with comfort and ease. Tastes even better 24 hours later. The great sadness in this foody tale is that the blerry Klutz has the memory of a goldfish and has forgotten how he made this divine saucilicious marvel of gastronomic excellence. Sjoe makes one which for corporal punishment be brought back for Klutzes. Oh well, guess I’ll have to savour the little that there is left until our galloping gastropod gets it in his dastardly experimental twisted gastronomic mind to mix up a pot of something.
LEMONADE DAY – CHOCOLATE PECAN PIE DAY
Its also RADIO DAY Each year on August 20th, National Radio Day celebrates the great invention of the radio. In the late 19th century, it became clear that wireless communication was possible.
There were several inventors that had a part in the invention of the radio in the late 1800′s and not just one person can be credited with it’s beginning. To make the radio a reality, it required a number of different inventions and discoveries including both transmission and reception methods as well as technology.
This Month Is;
Goat cheese has been made for thousands of years, and was probably one of the earliest made dairy products. Goat milk is often used by those who are young, are ill, or have a low tolerance to cows’ milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals.
Eat Dessert first month
In Western culture dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. But during the month of August dessert lovers everywhere are given the go ahead to eat our desserts first and not feel bad about doing it. That’s right August celebrates the sweet tooth.
We all love them so now lets learn about them. The term sandwich is occasionally used (informally) in reference to open-faced sandwiches; these normally consist of a single slice of bread topped with meat, salad vegetables, and various condiments. These differ from a normal sandwich in that they have a single slice of bread instead of two, with toppings instead of a filling.
Now onto our Klutz’s recipe for today, we kind of thought that an exotic seafood dish would be something enjoyable so here is Snap, Crackle & Pop Shrimp Recipe by Bridget Burns and Photo by Thinkstock. These savoury shellfish bites get their crunch from a (pre-frying pan) dip in Rice Krispies. At Jerry’s restaurant in Winnetka, IL, Chef Burns offers them alongside a wasabi soy dipping sauce.
Now all that needs be said is Thokoleza ukudla!
Snap, Crackle & Pop Prawn Recipe
Serves: 8 to 10
Prep time: 20 mins
Cooking time: 3 to 5 mins
500g medium prawns, peeled and deveined
½ tsp. salt
½ tsp. ground black pepper
½ tsp. garlic powder
¼ tsp. curry powder
½ cup all-purpose flour
1 cup Mazina cornstarch
2 eggs, beaten
¼ to ½ a cup cold club soda
2 cups Rice Krispies
1 Litre vegetable oil for frying
¼ cup soy sauce
¼ cup rice wine vinegar
2½ tsp. sugar
½ medium scallion, minced
2 tsp. minced fresh ginger
½ tsp. toasted sesame oil
½ tsp. Sriracha or red chili flakes
In a medium bowl, stir together dipping sauce ingredients then set aside.
Add the prawns in a separate bowl and season with salt and pepper. In a third bowl, stir together the flour, ½ cup Mazina, garlic powder, curry powder, eggs, and a little more salt and pepper and whisk together and add club soda until it is the consistency of pancake batter.
Heat the oil in a deep fryer or deep skillet to around190, then toss the prawns into the remaining ½ cup Mazina and then into the batter, and finally into the Rice Krispies to coat. Fry a few at a time until golden brown. This should take no longer than 3-5 minutes. Remove with a slotted spoon and drain onto paper towels before serving with dipping sauce and a small side of coleslaw.