Curry And Mayonnaise Rusks Food

CURRY MAYONNAISE

Steps:

• In a bowl stir together the mayonnaise, the curry powder, the lime juice, and the cayenne. Chill the mayonnaise, covered, for 1 hour and garnish it with the paprika. Serve the mayonnaise with chicken or vegetables.

CURRY MAYO DIPPING SAUCE

Steps:

• In a small bowl, combine all ingredients. Refrigerate for at least 1 hour.

SOUTH AFRICAN TRADITIONAL RUSKS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Line a high-rimmed baking sheet with parchment paper, letting the paper overhang the sides for easy removal.
• Combine flour, ground All-Bran®, white sugar, brown sugar, baking powder, and salt in a bowl.
• Melt butter in a saucepan over low heat. Remove from the heat and mix in cream. Add flour mixture and mix until well combined.
• Spread out batter into the prepared baking sheet and use a knife to cut into slices; this will make removing the rusks easier once baked.
• Bake in the preheated oven for 50 minutes. Reduce heat to 160 degrees F (70 degrees C) and leave rusks in the low temperature oven for 4 hours to dry. Remove from oven and allow to cool.
• Cut into 80 slices.

BUTTERMILK RUSKS

Steps:

• Preheat oven to 240°C.
• Sift the dry ingredients and stir til well mixed.
• Cut in butter - the mixture should resemble corn meal when done.
• Beat buttermilk and egg together and add to dry ingredients.
• Mix to a firm dough.
• Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
• Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
• Brush with diluted milk.
• Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes.
• Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
• When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).