South African Easter Recipes Here is a collection of Traditional South African Easter Recipes. To submit your own recipes to be published on this website, please use this form Roast Lamb Here is a delicious selection of mouth-watering Roast Lamb Recipes that are sure to impress your guests. Pickled Fish Traditional Pickled Fish recipe 2kg fresh hake Flour for dusting Oil for frying 30 ml paprika 30 ml garam masala 15 ml turmeric 15 ml smoked paprika 2 fresh chillies, chopped 2 cloves garlic, crushed 2 onions, chopped 100 ml white spirit vinegar 45 ml brown sugar 250 ml water Method Start by preparing the hake. Place a saucepan on high heat with a good coating of oil. While it heats, lightly dust the hake pieces in flour and gently shake off any excess flour. Drop the pieces into the oil and fry until golden. Remove once golden in colour and set aside. Next, prepare the sauce. Start by putting a pan over a medium heat with a dash of oil, and fry the onions, garlic, and chilli in a pan until caramelised. Add the paprika, smoked paprika, masala, and turmeric and fry for 5 minutes until fragrant. Sprinkle in the brown sugar and stir until it’s dissolved. Finally, deglaze the pan with the water and vinegar and simmer on low heat for 25 min. After 25 minutes, remove the pan from the heat and allow it to cool completely. Once cool, add the fish, mix to combine, and refrigerate. It needs at least 24 hours so the fish can soak up the sauce. It is even better if you can let it soak for up to two days. Info on buying Fish and Seafood Hot cross buns Recipe tested and submitted by Gareth, one of our FB members. I tested this recipe myself, and it works very well.I placed the dough in a preheated oven (50℃) to rise, and used a glaze made with a 1/4 cup of sugar and 1/4 cup of water, cooked for a minute, as I didn’t have any apricot jam Ingredients: For the dough ✨ 500 g strong bread flour✨ 7 g active dry yeast✨ 100 g caster sugar✨ 10 ml cinnamon✨ 10 ml allspice (piment)✨ 2.5 ml salt✨ 225 g sultanas✨ 375 ml warm milk✨ 50 g unsalted butter, melted and cooled✨ 1 egg For the crosses ✨ 75 g flour✨ 75 ml water For the glaze ✨15 ml apricot jam✨10 ml water Getting it done: Place the 500 g flour, 7 g yeast, 100 g sugar, 10 ml allspice, 10 ml cinnamon, and 2.5 ml salt into a mixing bowl(preferably using a stand mixer with a dough hook). Mix the dry ingredients to combine. Add the 50 g melted butter, 375 ml warm milk, 1 egg, and 225 g sultanas. Mix for about 5 minutes until a smooth, elastic dough forms.➤ If needed, add a little extra flour—just enough so the dough pulls away from the sides of the bowl. Cover the bowl and place it in a warm spot.➤ Let it rise until doubled in size. Line a 30 × 24 cm baking tray with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Shape into a log and divide into 12 equal pieces. Roll each piece into a smooth ball. Place on the tray (smooth side up), arranged 3 × 4. Cover and leave to rise again for 30–45 minutes, until about 75% larger. Mix 75 g flour with 75 ml water to form a thick, pipeable paste. Spoon into a small piping bag (or plastic bag) and snip the corner. Pipe crosses onto the buns. Bake in a preheated oven at 180°C for 20–25 minutes, until golden brown. Mix 15 ml apricot jam with 10 ml water. Microwave for about 30 seconds, then stir until smooth. Transfer buns to a cooling rack and brush with glaze while still hot.   Recipe from Taste Magazine Ingredients 480 g flour 2 x 10 g instant yeast sachets 100 g brown sugar 1/2 t cinnamon 1/2 t nutmeg Salt, a pinch 1/2 t baking powder 1/2 t bicarbonate of soda 1 lemon, zested 1 1/4 cups milk 3 T butter 2 free-range eggs 1 t vanilla extract 135 g sultanas and raisins For the flour paste: 125 g flour 5 T water For the glaze: 65 ml golden syrup 65 ml boiling water Instructions Preheat the oven to 180°C.Combine the flour, yeast, brown sugar, cinnamon, nutmeg, salt, baking powder, bicarbonate of soda, lemon zest and dried fruit in a large mixing bowl.Place the milk and butter in a saucepan and heat gently until the butter has melted. Lightly whisk the eggs and vanilla together and add to the dry ingredients, along with the milk-and-butter mixture.Gently mix the dough using your hands or a wooden spoon until the mixture comes together.Turn the dough out onto a clean surface and knead for 10 minutes. Place in a lightly oiled bowl, cover with clingfilm and place in a warm spot for 1½ hours until doubled in size.After the dough has risen, knock it down to its original size and then roll into 12 evenly shaped buns.Place the buns on a greased baking tray and cover with clingfilm, leaving enough room for the buns to rise. Allow the buns to rise for another 30 minutes.To make the flour paste, mix the flour and water together to form a smooth paste, place in a sandwich bag and cut off one of the corners to make a piping bag.Pipe a cross onto each bun and bake for 15 minutes, or until the buns are golden and cooked through.Glaze the buns while they are still hot. No Bake Cheesecake Ingredients: For the crust 170 g cookies e.g Leibniz or Tennis 20 g butter, melted For the filling 30 ml cold water 7 g unflavoured powdered gelatin 450 g full-fat cream cheese, room temperature 100 g caster sugar ½ tsp lemon juice 1 tsp vanilla extract or