Holiday food is better than ever, with these mouth-watering dishes from Pakco

SPICY COCONUT PRAWNS

Serves 4

Ingredients

• ½ cup buttermilk
• 2 tbsp Pakco Chilli Sauce
• 3 tbsp chopped coriander
• ½ red chilli, chopped
• 2 tsp Hinds Steak & Chop Seasoning
• 600g prawns, deveined, shells on
• ½ cup Pakco Chilli Bite Mix
• ¼ cup desiccated coconut
• Vegetable oil, to deep-fry
• Lettuce, to serve

Method

1 Combine the buttermilk, Pakco Chilli Sauce, coriander, chilli and Hinds Steak & Chop Seasoning. Place the prawns in this mixture and leave to marinate.

2 Combine the Pakco Chilli Bite Mix and the desiccated coconut.

3 Roll each marinaded prawn in the coating mixture, then deep-fry until golden brown.

4 Serve on a bed of lettuce with the Pakco sauce of your choice.

Fresh coriander adds an essential zing to this dish

CHICKEN AND PRAWN CURRY IN A HURRY

Serves 4

Ingredients

• 3½ tbsp butter
• 400g prawns, deveined, shells on
• 1 onion, finely diced
• 2 curry leaves (fresh or dried)
• 500g chicken fillet, cubed
• 1 sachet Pakco Curry Made Easy Butter Chicken
• 200g baby marrows, sliced
• 1 cup cream
• 3 tbsp chopped coriander
• Squeeze of lemon juice

Method

1 Heat the butter in a frying pan.

2 Quickly brown the prawns in the butter, then remove from the pot. Place the onion and curry leaves in the pot and fry until the onion is golden brown. Add the chicken and cook briefly to sear.

3 Add the Pakco Curry Made Easy Butter Chicken cook-in sauce and baby marrows to the pot and cook for 10 minutes.

4 Add the cream, turn down the heat and cook for a further 10 minutes.

5 Return the prawns to the pot and cook for five minutes.

6 Remove the pot from the heat. Add the coriander and lemon juice to the curry. Serve with rice.

GINGER MULVA PUDDING 

Serves 6

Ingredients

• 1 tsp Buffalo Bicarbonate of Soda
• ½ cup milk
• 1½ cups self-raising flour
• 2 tbsp Hinds Ground Ginger
• ½ cup sugar
• 2 extra-large eggs
• 2 tbsp smooth apricot jam
• 1 tsp white vinegar
• 500g butter
• Pinch of salt
• 1 cup water
• 1 cup cream
• 1 tsp vanilla essence

Method

1 Preheat oven to 180°C and grease a two-litre ovenproof dish.

2 Dissolve the Buffalo Bicarbonate of Soda in the milk.

3 Add the remaining ingredients, up to and including the salt, and mix with the milk to form a batter. Pour into the dish and bake for 30 minutes, until golden brown.

4 While the pudding is baking, combine the water, cream and vanilla essence in a small pot. Bring to a gentle boil, then remove from the heat.

5 Pour the sauce over the malva pudding and serve warm with cream, ice cream or Hinds Custard.

It’s always best to use room-temperature eggs for baking

 Photography Kendall-Leigh Nash/HMimages.co.za, Gallo/Gettyimages

(This article was first published in the summer 2014/15 issue of AA traveller magazine)