The Marilyn Monroe film Some Like it Hot was praised as a great comedy. She was described as luminous and magical. Screenplay was superb. As always everyone loved her. Sadly less than 2 years after the movie, she was gone. The problems the director Billy Wilder endured while making the movie, make interesting reading. To produce such a good movie while surmounting so many hurdles, is impressive. To my mind Billy was the real star of the show.
When it comes to food, there are many of us, not just Some that Like it Hot. The recipes today are specially posted just for you. Enjoy!
STICKY CORN RIBS 2 WAYS
Rib and wing platter
CHILLI-CRISP CAULIFLOWER STEAKS
INGREDIENTS
- Sticky corn ribs 2 ways
- 1 kg steamed sweetcorn riblets
- ¼ cup kasi sauce
- ¼ cup hot peri-peri sauce
- olive oil, for drizzling
- sea salt and freshly ground black pepper, to taste
- tomato-and-spring onion salsa, for serving
- Crunchy hot wings
- 440 g chicken dust flavoured wings and drummettes
- ¼ cup hot per-peri or mother-in-law sauce
- plain yoghurt, for serving
- coriander, for serving
- Chilli-crisp cauliflower steaks
- 2 heads cauliflower
- salt, to taste
- olive oil, for frying
- butter, for basting
- parsley or celery, for serving
- chilli crisp, for serving
COOKING INSTRUCTIONS
FOR CORN RIBLETS:
1. Arrange the corn ribs on a tray and toss half in the kasi sauce and the other half in hot peri-peri sauce.
2. Drizzle with olive oil and season, place under a hot grill in the oven or braai over smouldering coals until slightly charred and sticky for about 15 minutes.
3. Serve hot with tomato-and-spring onion salsa and more sauces for dipping.
FOR CHICKEN WINGS:
1 Air-fry or oven bake the chicken wings and drummettes according to package instructions.
2 Toss with the peri-peri sauce until well-coated. Serve with yoghurt and coriander.
FOR CAULI-STEAKS:
1. Thickly slice the cauliflower and season with salt. Reserve the stalk and any smaller pieces. Drizzle some olive oil in a large pan, but do not heat.
2. Place the cauliflower into the cool pan and turn the heat to medium. Cook slowly until golden and cooked through, about 10–12 minutes. Just before removing from the pan, baste with butter for extra flavour.
3. Thinly slice the leftover cauliflower pieces and place in a bowl. Add the parsley or celery, drizzle with olive oil and season to taste.
4. Serve the cauliflower steaks with the chilli crisp and the shaved cauliflower salad with a squeeze of lime or lemon if you like.
Dhania chutney and cheesy stuffed rolls
INGREDIENTS
- ½ cup warm water
- 1 t instant yeast
- 1 T sugar
- 1 T butter, softened
- ½ cup milk
- 1 t fine sea salt
- 360 g bread flour mozzarella, cut into little blocks
- dhania chutney, to serve
- relish, to serve
COOKING INSTRUCTIONS
1. Dissolve the yeast and sugar in water and allow to sit aside for 10 minutes until frothy.
2. Add salt, milk, flour and butter to a bowl along with the yeast mixture bringing it all together to make a dough.
3. Knead the dough for 10 – 15 minutes until smooth. Prove until doubled in size. Knock back the dough and divide it into 8 evenly sized balls.
4. Stuff the balls with a block of cheese and a dash of your relish or chutney of choice. Be sure to pinch and seal the edges to keep the sauce from escaping.
5. Arrange in a greased pan and allow to prove again for 20 minutes. Brush with melted butter and sprinkle with seeds and salt before baking in a preheated oven at 180C° for 30 minutes until puffy and golden.
6. Serve warm with more dhania chutney and relish for dipping.
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