Tag Archives: poeding

#sagopoeding

#sagopoeding

Wie van julle onthou paddaeiers of padda-ogies? Daardie heerlik soet vla met deurskynende vanilla sago-pêreltjies wat lyk soos klein paddaeiertjies of soos ‘n stringetjie pêrels wat in die melk gebreek het. Wanneer jy die klewerige balletjies proe en die suur streepseltjie appelkooskonfyt jou tong kielie kan die wêreld mos maar vergaan. Of wat sê ek nou? Dit maak jou hart en maag warm, en as ma my nou nog vra wat ek vir ‘n soet dingetjie wil hê, sê ek sommer baie vinnig: “Sagopoeding, Ma.”

sagopoeding

Ma Babs maak al jare my Tannie Miena van Harrismith se sagopoeding. Ta Miena het ‘n romerige mengsel van sago, melk, suiker, eier en vanilla gemaak; die eierwitte styf geklop en dit dan met groot slae ingevou om ‘n wolk-lig sagopoeding te vorm. Sy het dit dan ‘n groot emalje skottel gegooi en met oranje poeletjies appelkooskonfyt afgerond. Ai ja jai, dit is mos nou koningskos.

Sagopoeding van 1909
Sagopoeding kom van ver af en in 1909 is die volgende resep in Oranje, Kook-, Koek- en Recepten-Boek voor Zuid Afrika neergepen: “ ½ bottel melk, 3 eetlepels suiker, 3 eetlepels sago, de schil van ½ lemoen, 4 eiers, 1 ½ lepel boter, weinig noot; zet de melk en lemoenschil op de vuur tot de melk naar de schil smaakt. Haal die schil uit, doe de sago en suiker in en kook 15 minuten stadig, laat afkoelen en doe de eiers en boter bij, roer goed. Bak ½ uur.” As jy 1909 se sagopoeding wil maak: ‘n bottel is 750ml, weinig noot beteken ‘n knippie neutmuskaat en doe beteken voeg by.

sagopoeding
Sagopoeding van die Ooste

In Gua Musang in Maleisië het ek die rare soet oosterse parfuum van Pandanblare ontdek toe ek my eerste happie Sago Gula Melaka proe. Die sago was in water sag gekook en bedien met ‘n stropie van palmsuiker en kokosneutmelk wat met Pandanblare gegeur is. Vreemd, heerlik en Oosters. Pandanblare het ‘n unieke smaak en word volop in die Maleisiese kookkuns gebruik, maar is ongelukkig nie in Suid-Afrika beskikbaar nie. Google het my toe heeltemal van die wal in die sloot gehelp (hoekom leer ek nooit nie!), want toe ek die Pandanblare met lourierblare en toe weer ‘n volgende keer met tarragon vervang was die poedings totaal en alle mislukkings.

Sago met kokosneutmelk en koejawels

Ek het tog bly speel met die kokosneutmelk en het toe uiteindelik ‘n wenresep ontwikkel. Ek het sago in kokosneutmelk en vanilla saadjies sag gekook en met verlydelike soet koejawels bedien. Die keer moet ek erken was dit ‘n reuse sukses. Tot my Ier sê dit is een van lekkerste kombinasies wat hy nog geproe het. En, as die Ier so sê dan is dit so.

Tannie Miena se sagopoeding
My gunsteling sagopoeding bly maar my Ta Miena se sagopoeding. Dit kom met pragtige herinneringe, maar haar reseppie kry ‘n ongesonde hoeveelheid suiker in – een koppie suiker op drie koppies melk. Nee genade mense, dit was darem te erg! Ek het die suiker toe met die helfte verminder en het ook vars vanilla saadjies bygevoeg. Die appelkooskonfyt het ek in die mikrogolf gesmelt om ‘n heerlike stropie te vorm.
Ek is lief vir enige sagopoeding, of die eierwitte ingevou of as ‘n meringue bo-op gebak word, of dit uit die Ooste in die vorm van Sago Gula Melaka of uit my Ta Miena se plaaskombuis kom – vir my bly dit nog steeds die mooiste en lekkerste stringetjie pêrels wat in ‘n melkweg los gebreek het.

Wat is Sago?
Sago is ‘n stysel wat uit die middel van sagopalm se stam gehaal word. Dit word dan verwerk in klein ronde korrels wat ons as sago ken. Jy kan tapioka as plaasvervanger vir sago gebruik.

Geurmiddels vir sagopoeding
Amandelgeurmiddel, kaneelstokkies, lemoenskil, neutmuskaat, suurlemoenskil, vanilla saadjies of geurmiddel

Wenke om sagopoeding te maak
-Gebruik ‘n swaarboompot. Dit help dat die sago nie vasbrand nie.
-Bring die sago stadig tot by kookpunt. Moet nie haastig wees nie, dit sal brand.
-Roer aanhoudend.
-Maak ‘n dubbele hoeveelheid. Daar is nooit genoeg sagopoeding op die tafel nie.

Sagopoeding met appelkooskonfytstroop
Bedien 4-6
750 ml volroom melk
½ teelepel sout
9 eetlepels sago, vir 15 minute in water geweek en gedreineer
½ koppie wit suiker
saadjies van ½ vanilla-peul
3 eiers, geskei
½ teelepel vanilla-geursel
3 eetlepels appelkooskonfyt, vir 20 sekondes in mikrogolf gesmelt

Kook geweekte sago vir 15 minute in melk tot sag. Roer aanhoudend. Voeg suiker, sout en vanilla-saadjies by en bring weer tot kookpunt. Klits die eiergele en voeg vier eetlepels van die warm sago-melkmengsel by die eiergele en roer goed. Gooi nou die eiermengsel stadig by die orige sago-melkmengsel terwyl jy vinnig roer. Kook vir 3 minute. Voeg die vanilla essens by. Klits die eierwitte styf en vou by die sagomengsel in. Bedien met appelkooskonfytstroop.

Kokosneutsago met vanilla-koejawels
Bedien 4
400 ml kokosneutmelk
5 eetlepels sago, vir 15 minute in water geweek en gedreineer
3 eetlepels wit suiker
saadjies van ½ vanilla-peul
¼ teelepel sout
blik ingelegde koejawels (420 gram)
3 eetlepels demerara suiker – sagte donkerbruin suiker
¼ teelepel vanilla-geursel

Kook geweekte sago vir 15 minute in kokosneutmelk tot sag. Roer aanhoudend. Voeg suiker, sout en vanilla saadjies by en bring weer tot kookpunt. Kook vir 2 minute en haal van stoof af. Gooi die sous van die koejawels in ‘n potjie, voeg die suiker en vanilla essens by. Kook oop vir 5-8 minute tot ‘n stroop. Sit die koejawels by die stroop en verwarm deur. Gooi sago in bakkies en bedien met ‘n lekseltjie stroop en warm koejawels.

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amarula spoons – simple seduction spoon by tempting spoon

amarula spoons – simple seduction spoon by tempting spoon

Amarula, dark chocolate, almonds, pears … These ingredients are the shortest route to seducing my husband in the foodie sense, taste bud for taste bud. I wanted to make something that he could pop into his mouth and then eat the whole dessert. Something I could serve him on a cold winters’ night in front of the fire. I set about making some devious plans 🙂

{his delicious recipe was inspired by an ingredient list (see list + rules at bottom of this post) I received from Pick n Pay for their freshlyblogged challenge #5 competition..}

Watch me make this by clicking here.

amarula spoon

I created an edible spoon from almond brittle, then painted the inside of the spoon with the dark chocolate, topped it with the creamiest Amarula ice cream and squared it off with blocks of pear compote.

Ladies and gentlemen, all I can say is that this is just devilishly delicious. There is this subtle decadence that just gives way to this lingering seduction of flavours, spoon by tempting spoon.

Postscript: The next day I got a bunch of sunflowers (my best!), a wink and a smile and five second-hand recipe books (my husband knows how much I love them). One of the books he brought back for me was a real gem: “The Ark” with a foreword written by *drum roll* the one and only James Beard! #happiness

SONY DSC

Tips for making Amarula spoons
1. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled break it into big pieces.
2. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
3. If you don’t have almonds you can use any other nuts.
4. Use a melon scoop to make the small balls of ice cream.
5. If you don’t have an ice cream maker, pop the custard overnight in the fridge and use – it is thick enough to sit on the spoon.

amarula spoons – simple seduction spoon by tempting spoon
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 spoons
Ingredients
  • Amarula Ice Cream
  • 5 egg yolks
  • 2 tbsp sugar
  • 1 cup cream
  • 1 cup Amarula
  • pinch of salt
  • Almond brittle spoons
  • 4 tbsp water
  • ½ cup sugar
  • 70g butter
  • pinch of salt
  • ¼ cup PnP blanched almonds, toasted
  • 50g dark chocolate, cut into small pieces
  • Silicone spoon mould (I bought the silicone spoon mould from Banks)
  • Pear compote
  • 150 g unpeeled Forelle pear, sliced into small blocks (retain some of the red of the skin for serving)
  • 70 g sugar
  • ½ cup water
Instructions
  1. Ice Cream - Beat egg yolks and sugar together until fluffy.
  2. Heat the Amarula, cream and salt. Do not let it boil.
  3. Add the Amarula mixture slowly to the egg mixture - stirring briskly throughout the entire process.
  4. Place over a double boiler, stirring continuously until you have a mixture that is of a custard consistency. Set-aside and allow to cool down.
  5. Process through your ice cream machine until set.
  6. Almond brittle spoons - Add the sugar and water in a pan and cook until the sugar has dissolved.
  7. Add the butter and salt and cook until it reaches the hard-crack stage, or 300ºC on a candy thermometer. The mixture needs to have a deep golden colour.
  8. Stir in the almonds and pour the mixture into the spoon silicone mould. With a metal spatula smooth the top of the mould and scrape off all the excess mixture from the mould. Set aside to cool.
  9. Melt the chocolate over a double boiler.
  10. Remove the spoons from the mould and paint the inside of the spoon with the melted chocolate.
  11. Place the spoons immediately into an airtight container until needed.
  12. Pear Compote - Put all your ingredients in a small pot and let it simmer for about 10 – 15 minutes. The pears must be translucent but not mushy; they should still retain some firm shape but with a thick, syrupy reduced consistency. Put aside to cool down.
  13. To assemble - Add a small, marble sized dollop of ice-cream to each spoon.
  14. Add a few blocks of the pear compote and finish off with a few shavings of fresh raw pear skin.
  15. Tips for making Amarula spoons
  16. If you don’t have a spoon mould just make your brittle on a big baking tray, flatten it, once cooled beak it into big pieces.
  17. You can always use less butter if you like – the less you use the clearer and harder the toffee will be.
  18. If you don’t have almonds you can use any other nuts.
  19. Use a melon scoop to make the small balls of ice cream.

Ingredients + Rules for challenge #5
Amarula
Dark chocolate
Pears
Cream Crackers
Blanched almonds

You may omit one ingredient – except the Amarula – from the list above.
You may add one ingredient of  your choice from the food aisles of PnP
Your dish must  must feature a custard-based recipe.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, whole-wheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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