Menu
GSABO - S2- Ep2 - Recipes

Nasreen's Phoenix

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Phoenix base dough:

  • 625ml cake wheat flour
  • 15ml castor sugar
  • 10ml instant dry yeast
  • 5ml salt
  • 180ml water
  • 45ml olive oil, extra virgin
  • 2 eggs
  • 125ml cake wheat flour

*** Rock base dough:***

  • 625ml cake wheat flour
  • 15ml castor sugar
  • 10ml instant dry yeast
  • 5ml salt
  • 180ml water
  • 45ml olive oil, extra virgin
  • 2 eggs
  • 125ml cake wheat flour

Potato filling:

  • 2 potatoes, large, cubed
  • 5ml turmeric
  • 5ml cumin
  • 5ml salt
  • 5ml red chilli powder
  • 5ml ground coriander
  • 15ml butter

Basil pesto:

  • 375g basil, fresh, washed
  • 125ml olive oil
  • 125ml almonds, ground
  • 60ml parmesan cheese, grated
  • 15ml garlic, crushed
  • 5ml green chilli, ground
  • 15ml lemon juice

Tomato and chilli pesto:

  • 125g tomatoes, sun dried, in oil
  • 60ml parsley, fresh, chopped
  • 5ml garlic, crushed
  • 5ml red chilli paste
  • 2.5ml salt
  • 60ml olive oil, extra virgin
  • 5ml white vinegar

Basil dough:

  • 340g base dough

Tomato and chilli dough:

  • 680g base dough

Potato dough:

  • 340g base dough
  • potato filling
  • 1 egg, beaten

Rock base:

  • 6 potato dough balls
  • 340g basil dough
  • 1 egg, beaten

Bird bodice:

  • 680g tomato and chilli dough
  • 1ml black food colouring
  • 5ml milk
  • 5ml sesame seeds

Preparation method

Phoenix base dough:

  • Sift flour, yeast, sugar and salt
  • Simmer water and olive oil
  • Combine flour and water
  • Add eggs to the dough, one at a time
  • Use the 125 ml of flour, as needed, to firm up the dough so that it is no longer sticky
  • Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic
  • Cover the dough and leave to rise for 60 minutes

Rock base dough:

  • Sift flour, yeast, sugar and salt
  • Simmer water and olive oil
  • Combine flour and water
  • Add eggs to the dough, one at a time
  • Use the 125 ml of flour, as needed, to firm up the dough so that it is no longer sticky
  • Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic
  • Divide the dough into 2 x 340g and leave to rise for 60 minutes

Potato filling:

  • Boil the potatoes in water until tender
  • Drain potatoes, retaining some of the water
  • Heat potatoes and remaining water
  • Add spices, butter and milk
  • Mash potatoes
  • Remove from heat and transfer to shallow bowl, allow to cool

Basil pesto:

  • Blend basil and 15 ml olive oil, until paste forms
  • Add remaining ingredients
  • Blend until smooth and thick
  • Transfer to bowl and set aside

Tomato and chilli pesto:

  • Place all ingredients into a blender and pulse till thick and smooth
  • Transfer to bowl and set aside

Basil dough:

  • Mix the basil pesto into the dough, ensuring that it incorporates well
  • Add some flour to help combine pesto into dough
  • Transfer to bowl and set aside
  • Allow to rest for 15 minutes

Tomato and chilli dough:

  • Mix the tomato and chilli pesto into the dough, ensuring that it incorporates well
  • Add some flour to help combine pesto into dough
  • Transfer to bowl and set aside
  • Allow to rest for 15 minutes

Potato dough:

  • Divide dough into 6 x 56g balls
  • Roll out dough into a medium-large circle
  • Add potato filling to centre
  • Close up dough, pinch sides, egg wash
  • Use a knife to make a 1cm ‘X’ into each bun/rock

Assembly - Rock base:

  • Pre-heat oven to 200 C
  • Roll out the basil dough
  • Divide the dough into 6 x 56g balls
  • Roll each ball into a long roll
  • Starting at one end of the dough, roll the dough inwards towards you, to make a coil
  • Seal edge with the egg wash
  • Use the egg wash to attach the basil rocks to the potato rocks
  • Allow to rest for 15 minutes
  • Bake at 200 C for 10 minutes
  • Reduce temperature to 160 C and bake for a further 15-20 minutes

Assembly - Bird bodice:

  • Use 680g of dough to create the Phoenix head, body, wings and tail
  • Use scissors to decorate: snip dough around head, neck and body to create scale effect
  • Mix black colouring with milk, paint on an eye and add sesame seeds to shape the eye
  • Divide the remaining dough into 20 balls and use to create the wings
  • Left wing should have 5 large feathers and 3 small feathers
  • Right wing should have 6 large feathers
  • Tail wing should have 6 small feathers
  • Shape each feather using a feather cutter as a guide
  • Attach the wings to the bodice using the beaten egg wash
  • Bake at 200 C for 10 minutes
  • Reduce oven temperature to 160 C and bake for 20 minutes
  • Allow to cool
  • Use wooden skewers to attach phoenix to rock structure
  • Add wooden skewers where needed