Category: Curries

Curry recipes

September 25, 2018 Beef, Cocktail Snacks, Curries, Indian Recipes

Beef Samosa Recipe From Start to Finish – Including Samosa Pastry Recipe – Homemade Samosa

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Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa
Author: 
Recipe type: Street Food
Cuisine: Indian
 
Beef Samosa Recipe From Start to Finish - Including Samosa Pastry Recipe - Homemade Samosa South Africa has the largest East Indian population outside of India. One of their signature foods is samosa, or as it is called in South Africa, samoosa. Today we are going to make beef samosas from start to finish, including the samosa pastry.
Ingredients
For the Filling
  • 600g Ground beef
  • 400g Onions diced
  • 200g Mixed peppers diced
  • 600ml Beef stock
  • 45ml Masala
  • 15ml Hot curry powder
  • 30ml Oil
  • 15ml Ground cumin
  • 15ml Ground ginger
  • 15ml Garlic powder
  • 45ml Tapioca flour dissolved in a little water
For the Pastry:
  • 500g All purpose flour
  • 10ml Salt
  • 30ml Oil
  • 180ml Warm water
Instructions
  1. Starting with filling, you need 600g lean ground beef, 400g diced onion and 200g diced mixed red, yellow and green peppers.
  2. Measure out 45ml masala, 15ml extra hot curry powder, 15ml ground cumin, 15ml ground ginger and 15ml garlic powder.
  3. Mix 600ml beef stock and dissolve 45ml tapioca flour in a little water.
  4. And finally 30ml oil.
  5. Add all of the spices to the ground beef, and pour in the oil.
  6. Massage the spices into the beef until everything is very well combined.
  7. Heat a large pan over medium high heat, add 30ml of oil and fry the onions and peppers for 3 to 4 minutes until the onion is translucent.
  8. Scoop the onion from the pan and put it aside.
  9. Add a little mor oil to the pan and crumble the ground beef into the pan.
  10. Stirfry the beef for 4 to 5 minutes, chopping as go to break up any lumps.
  11. Return the onion mixture to the pan and mix this in.
  12. Pour in the stock and mix this in.
  13. Make well in the center of the pan and pour in tapioca slurry, stirting continuously.
  14. Allow the pan to cook for 1 to 2 minutes until the mixture has thickened considerably.
  15. Season the curry to taste with salt and pepper, turn off the heat and put this aside to cool completely.
  16. For the pastry, measure 500g all-purpose flour, 30ml oil, 180ml tepid water and 10ml salt.
  17. Place all of these in your food processor, starting with the dry ingredients.
  18. Place the lid on the bowl and zap the mixture until it starts to come together. The mixture will resemble cous cous, and will hold together well when pressed.
  19. Pour the crumbly mixture into a bowl and compress it into a block.
  20. Wrap the block in clingwrap and allow this to rest at room temperature for 30 minutes.
  21. After 30 minutes, unwrap the dough and divide it into 4.
  22. Working with one piece at a time, flatten the dough out.
  23. Run the dough through your pasta machine on number 1 a few times, folding it double after each pass.
  24. When the dough is nice and smooth, reduce the rollers to number 2 and repeat this process.
  25. Continue with this until you reach setting number 5, and the pastry is just less than a millimeter in thickness.
  26. Put this aside and continue with the remaining pastry.
  27. Cut each strip in half down the center, giving 8 strips of 7.5cm in width.
  28. Cut each of the strips into lengths of 30cm, giving you 16 strips in total. The offcuts can be rerolled.
  29. Place a heaped tablespoon of the filling at the end of one of the strips.
  30. Fold the corner of the strip up diagonally to cover the filling.
  31. Fold the parcel once more, this time straight up.
  32. Next, fold diagonally, and so on, until the samosa is completed.
  33. Seal the end with a little water.
  34. Continue with the remaining samosas.
  35. At this stage, you can choose the freeze your samosas for a later date. This is why we used tapioca flour to thicken the curry. Tapioca flour is freeze thaw stable, and will give you a far superior frozen product.
  36. To cook your samosas, fill an pan with oil to an inch in depth. Heat this to 180c or 350f and carefully lower a few samosas into the oil.
  37. Fry the samosas until golden turning often to ensure even browning.
  38. Serve the samosas piping hot accompanied with fruit chutney and yogurt for dipping.

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July 31, 2017 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry, Uncategorized, Xanthan Gum Recipes

How to Make Tandoori Chicken Burgers – The BEST New Burger in Town!!!


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how to Make Tandoori Chicken Burgers - The BEST New Burger in Town!!!
Author: 
Recipe type: Chicken / Burgers
Cuisine: Indian
Serves: 6
 
Tandoori chicken is an all-time favorite - what if you could make a delicious Tandoori Chicken Burger???
Ingredients
  • 6 Boneless, skinless chicken breasts
  • 50g Fresh garlic
  • 35g Fresh ginger
  • 60ml Lemon juice
  • 50ml Chilli paste
  • 10ml Salt
  • 5g Ground cumin
  • 10g Garam masala
  • 50ml Oil
  • 20ml Double cream yogurt
  • 5ml Citric acid
  • 1.5ml Xanthan gum
Instructions
  1. Measure out 2 teaspoons salt, 5g dried cumin powder and 10g garam masala.
  2. Roughly chop 35g of fresh ginger and 50g of garlic.
  3. Pour out 50ml of chilli paste, 20ml of double cream yogurt, 60ml of lemon juice and 50ml of oil.
  4. Finally measure a teaspoon of citric acid and a quarter teaspoon of xanthan gum.
  5. This will make enough marinade for 6 chicken breasts.
  6. Place all of these ingredients except the citric acid and xanthan gum into a tall jug and machine these with your stick blender until fine.
  7. Add the citric acid and xanthan gum and machine the marinade until the final 2 ingredients are thoroughly incorporated.
  8. Put this aside.
  9. Working with one chicken breast at a time, fold the breast in cling wrap.
  10. Use your mallet to tap this down to an even thickness of about 8mm.
  11. Repeat this with the remaining breasts.
  12. Place the breasts on a large platter and spoon a tablespoon of the marinade onto each one. Spread the marinade over the breasts. Flip the breasts over and repeat.
  13. Put the breasts aside for 35 minutes to marinate.
  14. After the time is up, heat a large pan over high heat and add 30ml of coconut oil.
  15. Fry the breasts for three minutes on one side.
  16. Flip them over and continue to fry for a further 2 minutes. Don't be too concerned about any charring on the first side as this will wipe away in the next step.
  17. After 2 minutes, lift each breast and wipe it around the pan to pick up the stray marinade.
  18. Transfer the Tandoori breast to burger buns dressed with shredded lettuce, sliced tomato and mayonnaise and serve immediately with the accompaniments of your choice.

 

April 18, 2017 Curries, Mediterranean Recipes, Middle East, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Moroccan Preserved Lemons – Middle Eastern Cuisine, Moroccan Preserved Lemons

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How to Make Moroccan Preserved Lemons - Middle Eastern Cuisine, Moroccan Preserved Lemons
Author: 
Recipe type: Preserves
Cuisine: Moroccan
 
Preserved lemons are widely used in Middle Eastern cuisine to add a unique flavor and tang to curries and tagines. The process of making your own preserved lemon is quick and easy, however you will have to wait for a month to pickle before using them. This is how to do it....
Ingredients
  • 850g Lemons
  • 55g / 60ml Coarse Kosher salt / Himalayan rock salt
  • 250ml Lemon juice
  • 250ml Lime juice
  • Extra water to top up
Instructions
  1. To start, you will need 250ml of lemon juice and 250ml of lime juice, 55g or quarter cup of coarse kosher salt, or Himalayan rock salt, and 850g of lemons.
  2. Cut down through each lemon twice, leaving just about 5mm uncut at the base.
  3. Open a lemon up and drop a proportionate amount of salt into the lemon. In other words, if you have 6 lemons, drop one sixth of the coarse salt into the lemon.
  4. Continue until all of the lemons are filled.
  5. Transfer the lemons to a sterilized 1.5 liter preserve jar. Pack them tightly.
  6. Pour in the lemon and lime juices and top the jar up with filtered water until the lemons are covered.
  7. Close the lid, and you're finished. Place the jar in a cool dark cupboard for a full month before using.
  8. Stay tuned, as in a month when these are ready to use, we will be doing a couple of Moroccan curries and tagines using these preserved lemons.

 

April 16, 2017 Accompaniments, Curries, Garnishes, Preserving Fruit & Vegetables, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Mrs Ball’s Chutney – Easy to Make Mrs Ball’s Chutney Recipe

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How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
Ingredients
  • 650g Dried peaches
  • 250g Dried Apricots
  • 1 Liter + 1.25 liters Brown grape vinegar
  • 2.5kg White sugar
  • 500g Onion chopped
  • 120g Salt (Kosher, non-iodated)
  • 75ml Cayenne pepper
  • 30ml Dried chilli flakes
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.

 

December 30, 2016 4th of July Cookout, Accompaniments, Curries, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Author: 
Recipe type: Vegetables
 
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
Ingredients
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
Instructions
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.

 

December 17, 2016 Curries, Fish Recipes, Main Courses, Sauce Recipes, Seafood, Thai Recipes

How to Make Thai Southern Style Curry – How to Make the Curry Paste, and How to Use It

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How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Author: 
Recipe type: Curry
Cuisine: Thai
Serves: 2
 
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
Ingredients
For the Paste
  • 15-30ml Dried chilli flakes (more if you want fire)
  • 1.25ml Salt
  • Whites of 6 spring onions
  • 45ml Ginger, finely chopped
  • 45ml Garlic, finely chopped
  • 30ml Lemongrass, chopped
  • 15ml Ground coriander seed
  • 7.5ml Ground cumin seed
  • 15ml White vinegar
For the Rest
  • 400g Protein of your choice
  • 50g Butter or oil
  • 100ml Chicken stock
  • 15ml Fish sauce (if not using seafood as your protein)
  • 15ml Sugar
  • 2.5ml Salt
  • 30ml White vinegar
  • Fresh coriander to garnish
Instructions
  1. Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
  2. Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
  3. There we have the paste... now how to use it....
  4. Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
  5. Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
  6. Heat a large pan over high heat and add the butter.
  7. When the butter is bubbling add the curry paste.
  8. Stir this in until the butter is totally incorporated into the paste.
  9. Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
  10. Add the protein of your choice and stir this into the sauce.
  11. Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
  12. Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
  13. In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.

 

October 11, 2016 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

How to Make Curry in the Oven – Delicious Full Flavored Spicy Oven Curry

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How to Make Curry in the Oven - Delicious Full Flavored Spicy Oven Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Today we're making curry in the oven. So why would you do this? Sometimes the pot you normally use is in the refrigerator, or is being used for some other dish, then this trick is very useful. The added bonus is that making curry in this way is maintenance free.... there is very little stirring or hassle of any kind.
Ingredients
  • 4 Chicken drumticks
  • 4 Chicken thighs
  • 2 Potatoes
  • 2 Onions
  • ½ Green Pepper
  • ½ Red Pepper
  • ½ Yellow pepper
  • 60ml Chicken Masala curry spice blend
  • 500ml Chicken stock
  • 15ml Garlic granules
  • 15ml Ground ginger
  • 10ml Golden syrup
  • 15ml Chilli powder
  • Salt to taste
  • 30ml Tapioca flour dissolved in a little water
Instructions
  1. Use you kitchen sheers to cut the chicken legs and thighs into chunky pieces. Arrange the pieces in large roasting pan skin side up.
  2. Dice the onions and scatter this evenly over the chicken.
  3. Cube the potatoes and scatter these evenly across the pan.
  4. Roll-cut the carrots and scatter these across the pan.
  5. Cut the peppers into blocks and add these to the pan.
  6. Pour the chicken stock over the ingredients.
  7. Place the curry powder in a shaker bottle and dispense this evenly across the top of the pan.
  8. Cover the pan with foil and bake this in a preheated oven at 160c or 320f for 2 hours.
  9. After 2 hours, remove the pan from the oven and carefully remove the foil.
  10. Stir up the ingredients thoroughly.
  11. Add the garlic granules and stir this in.
  12. Return the pan to the oven for a further 60 minutes.
  13. Remove the pan from the oven and scoop all of the solid ingredients from the pan using a slotted spoon. Put this aside.
  14. Pour the sauce from the roasting pan into a frying pan.
  15. Heat the sauce over medium high heat and add the ground ginger, golden syrup and chilli powder.
  16. Dissolve the tapioca flour in a little water and pour this in.
  17. Adjust the seasoning with salt and stir this all together.
  18. Bring the pan to a boil, lower the heat and simmer for a minute until thickened.
  19. Pour the sauce over the chicken and serve immediately accompanied with sliced banana, fruit chutney, desiccated coconut and sambal.
  20. And there it is, an amazingly fragrant and spicy curry made in the oven.

 

July 21, 2016 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

TNK Stingray Barracuda Kitchen Multitool Review – Used Making a Quick Creamy Chicken Curry

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TNK Stingray Barracuda Kitchen Multitool Review - Used Making a Quick Creamy Chicken Curry
Author: 
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A couple of episodes back I featured 2 amazing kitchen multitools from the TNK Stingray range. In today's episode we're looking at the third kitchen multi tool in their range, the Barracuda. The unit is basically a scoop shaped nylon stirrer, making it great for stirfrying in non-stick pans and woks. The handle is good quality, well finished stainless steel with silicon grips. Pulling a loop at the end of the handle allows the handle to open revealing the Barracudas teeth. These allow you to pick food up and strain food in the pan, an absolute stroke of genius. To demonstrate the tool, I am going to make a super-quick creamy chicken curry.
Ingredients
  • 4 x Chicken breasts (deboned, skin off)
  • 30ml Curry powder (your favorite)
  • 250ml Cultured sour cream
  • 12 x Cherry tomatoes
  • Handful of fresh coriander
  • 50ml + 50ml Oil
Instructions
  1. To start, cut the chicken breasts across the grain into strips about 8mm or a third of an inch thick.
  2. Transfer the chicken to a mixing bowl and add the curry powder.
  3. Mix the curry in until well combined, then pour in the oil.
  4. Mix in the oil and put this aside while you cut the cherry tomatoes in half lengthways, and roughly chop the fresh coriander.
  5. Heat your wok until smoking hot then add the oil.
  6. Swirl the oil around the wok and add the chicken.
  7. Here you can see just how well the Barracuda works stir-frying and turning the chicken while in the closed position.
  8. Continue frying for 3 to 4 minutes until the chicken is cooked through.
  9. Here we see the Barracuda in a semi-open position being used as a strainer. I am lifting the chicken from the wok while the oil simply drains through the teeth of the Barracuda.
  10. Turn the heat down to medium low and add the cultured sour cream, tomatoes and coriander.
  11. Mix this all up until warmed through.
  12. Return the chicken to the wok and shovel this around until well combined with the sauce.
  13. Serve immediately with the accompaniments of your choice.
  14. You can find the full details of the Barracuda at this link - http://www.tnkbrand.com/?p=247&lang=en

 

June 12, 2016 4th of July Cookout, Accompaniments, Barbecue, Curries, Mediterranean Recipes, Middle East, Potato Recipes, Salads, Spice Mixes, Vegetable, Vegetarian Recipes

Moroccan Style Potato Salad using Ras al Hanout – Creamy Middle Eastern Potato Salad

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Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Author: 
Recipe type: Potatoes
Cuisine: Moroccan
 
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
Ingredients
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
For the Recipe
  • 6 Medium potatoes (about 1kg)
  • Handful of garlic chives
  • 150g Caramel condensed milk
  • 150g Tangy mayonnaise
  • 150g Cultured sour cream
  • 1 Medium onion
  • Parsley to garnish
  • 45ml of the Ras al Hanout spice blend
  • 5ml Dried chilli flakes
  • Zest of 1 large lemon
  • 30ml Butter
Instructions
  1. Peel the potatoes and cut them into bite-size cubes.
  2. Place these in a medium size pot and pour in enough boiling kettle water to cover.
  3. Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
  4. Drain the potatoes and put them aside.
  5. Dice the onion and chop the chives.
  6. Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
  7. Measure out the Ras al Hanout, dried chilli flakes and butter.
  8. Use the fine grated to grate the zest of one large lemon.
  9. Heat a pan over medium heat and add the butter.
  10. Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
  11. Add the lemon zest and stir this in.
  12. Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
  13. Add the onions and chives and stir these in.
  14. Season the sauce with salt and cracked black pepper to taste.
  15. Pour the sauce into the potatoes and stir it in until everything is well coated.
  16. Cover and refrigerate until well chilled before serving.
  17. Serve garnished with a generous dose of fresh parsley and enjoy.

 

June 7, 2016 Chicken Recipes, Curries, Main Courses, Marinades and Rubs, Mediterranean Recipes, Poutry, Spice Mixes

Moroccan Chicken Tagine – Spicy Moroccan Style Chicken Curry – Ras el Hanout

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Moroccan Chicken Tagine - Spicy Moroccan Style Chicken Curry - Ras el Hanout
Author: 
Recipe type: Chicken
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Although this recipe is not entirely authentic, it has all the flavors and aromas of the real thing and is certainly worth a try. The list of spices required may seem a little daunting but please don't let this put you off.
Ingredients
  • 7.5ml Ground cumin
  • 7.5ml Ground ginger
  • 7.5ml Turmeric
  • 7.5ml Salt
  • 6.25ml Ground cinnamon
  • 10ml Whole black peppercorns
  • 5ml Ground white pepper
  • 3.75ml Ground coriander seed
  • 7.5ml Chilli powder
  • 7.5ml Whole allspice berries
  • 3.75ml Ground nutmeg
  • 2.5ml Ground cloves
  • 8-12 Chicken pieces
  • 1 Green pepper
  • 1 Yellow pepper
  • 1 Red pepper
  • 4 Potatoes
  • 2 Onions
  • 3-4 Small lemons
Instructions
  1. Starting with the spice blend or Ras el Hanout. Ras el Hanout is Arabic for head of the shop, or the best spices the shop has to offer.
  2. Place the ground cumin, ground ginger, turmeric, salt, ground cinnamon, black peppercorns, white pepper, ground coriander, chilli powder, allspice berries, ground nutmeg and ground cloves in your spice grinder. Placing the ground ingredients into the grinder along with the ingredients that require grinding really helps the mill achieve a finer result.
  3. Machine the spice blend until nice and fine.
  4. Transfer the spice mixture to a spice shaker.
  5. To continue, seed and cut the peppers into chunky bits.
  6. Cut the onions into thick half-rounds.
  7. Top and tail the lemons and slice them into thin wedges.
  8. Peel and chop the potatoes into chunks.
  9. Pour the chopped peppers, onions and potatoes into a large roasting tin and mix them around.
  10. Traditionally this dish would be baked in a tagine, but a roasting tin does just fine.
  11. Sprinkle generous dose of the ras el hanout over the vegetables. Don't be stingy with the spices, this is a dish that requires a heavy hand, otherwise you will end up with a bland chicken stew.
  12. Place the chicken pieces on top of the vegetables and give this a large dose of the spice blend.
  13. Scatter the lemon wedges around the pan and your ready to roast.
  14. Roast the chicken at 160c or 320f for 60 minutes.
  15. Remove the pan from the oven. Shuffle the vegetables around the pan and flip the chicken pieces over.
  16. Reseason the chicken and the vegetables with another large dose of the spice blend.
  17. Place the chicken back into the oven and continue to roast for a further 60 minutes.
  18. Remove the pan from the oven, shuffle the vegetables around and flip the chicken over again.
  19. Once again, give the pan a generous dose of the ras el hanout.
  20. Return the pan to the oven, adjust the temperature to 250c or 480f and roast for a final 15 to 20 minutes until the chicken skin is well browned.
  21. Remove the pan from the oven and serve the chicken and vegetables on a bed of couscous and enjoy.

 

October 6, 2015 Curries, Indian Recipes, Lamb, Main Courses

Cape Malay Lamb Curry – Spicy, Fruity Lamb Curry – How to Make Lamb Curry!!!

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Cape Malay Lamb Curry - Spicy, Fruity Lamb Curry - How to Make Lamb Curry!!!
Author: 
Recipe type: Curry / Lamb
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
With winter just round the corner, here is the perfect solution to fight off the chills. This Cape Malay lamb curry is spicy and fragrant with massive fruity overtones. Despite the slightly longer than usual preparation, it is really easy to make and will have your guests raving for more.
Ingredients
  • 750g Boneless lamb shoulder
  • 45ml Oil
  • 2 Onions
  • 2 Cloves garlic
  • 15ml Grated ginger
  • 15ml Curry powder
  • 2.5ml Ground coriander
  • 2.5ml Cumin seeds
  • 1.25ml Turmeric
  • Pinch of salt
  • Generous grind of black pepper
  • 1.25ml Ground cinnamon
  • 2 Whole cloves
  • 1 Bay leaf, torn into bits
  • 1 Large carrot
  • 125g Dried apricots
  • 1 Banana
  • 15ml Tomato paste
  • 25ml White wine vinegar
  • 125ml Chicken stock
  • 22.5ml Apricot jam
  • 22.5ml Plain yogurt
Instructions
  1. The ingredients are split into 3 groups. For group 1, cut the lamb into bite-sized cubes. Chop the onion and garlic and grate the ginger.
  2. In another bowl, combine the ground coriander, cumin seeds, turmeric, salt, black pepper, ground cinnamon, whole cloves, and bay leaf. In another bowl, measure out the curry spice.
  3. For group 2, peel and chop the carrots and slice the bananas. Reconstitute the dried apricots by soaking them in hot water for 30 minutes, then draining. Measure out the tomato paste, white wine vinegar and chicken stock.
  4. Group 3 is quicker.... measure out the apricot jam and plain yogurt.
  5. Heat your wok or a large pan over high heat and add 45ml of oil. Add the onion, garlic and ginger and stir-fry these for 2 minutes. Add all of the spices to the pan and fry for a further 3 minutes until everything is fragrant.
  6. Move the onion mixture to the side of the pan and add the lamb. Scoop the onion over the top of the lamb and allow this to fry for a minute undisturbed.
  7. Stir the lamb and onion mixture together and continue to stir-fry for 3 to 5 minutes until the meat is browned.
  8. Add the tomato paste, apricots, vinegar, chicken stock, carrots and bananas.
  9. Stir this all together, bring it to a boil, reduce the heat and allow this to simmer gently for 90 minutes, stirring every 15 minutes.
  10. Add a little extra chicken stock to the pan if it starts getting too dry.
  11. minutes before the end, add the apricot jam and yogurt and stir these in.
  12. Portion the curry to bowls, top with a little extra yogurt, fruit chutney and fresh coriander and serve with the accompaniments of your choice.

 

August 16, 2015 Curries, Fish Recipes, Main Courses, Pickling Recipes, Seafood, Starters

Cape Malay Pickled Fish – Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!

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Cape Malay Pickled Fish - Traditional Cape Town Kerrievis, a Delicious Summer Meal!!!
Author: 
Recipe type: Seafood / Fish / Pickling
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cape Malay Pickled Fish, or Kerrievis, is a traditional South African Malay dish. Served well-chilled, this pickled fish makes and amazing summer meal or starter course.
Ingredients
  • 400g Firm white fish fillet
For the seasoned flour
  • 1 Cup all-purpose flour
  • 10ml Salt
  • 10ml Ground white pepper
For the Pickling Sauce
  • 3 Bay leaves
  • 2 Onions
  • 200ml Brown vinegar
  • 125ml Water
  • 90ml Sugar
  • 7.5ml Turmeric
  • 25ml Curry powder (your personal choice - mild or spicy)
  • 2.5ml Salt
  • 4 Whole black peppercorns
  • 2 Whole allspice
To thicken
  • 20ml Cornflour dissolved in a little water
Instructions
  1. Combine the all purpose flour, salt, and ground white pepper.
  2. Cut the fish fillets into large blocks then dredge them in the seasoned flour.
  3. Heat a large pan over medium high heat and add 30g of butter. Fry the fish for 3 to 4 minutes, turning halfway. The fish should be crispy and well bronzed.
  4. To make the pickling sauce, cut your onions in half length-ways and slice them into thin half rounds.
  5. Combine the brown vinegar with the water and measure out the bay leaves, sugar, turmeric, curry powder, salt, black pepper corns and whole allspice.
  6. In addition, dissolve the cornflour in a little water to make slurry.
  7. Add the onions, all of the spices and vinegar solution to the pan over medium heat. Bring the pan to a boil, lower the heat and allow this to simmer for 10 minutes.
  8. Pour in the cornflour slurry and continue to simmer for a minute or 2 until the sauce has thickened.
  9. Place the fried fish in a non-reactive pan and pour the pickling sauce over the fish. Allow the pan to cool, cover the pan with cling-wrap and let the fish mature in the refrigerator for one to 2 days before serving.
  10. The pickled fish will last for a few weeks under refrigeration if you can resist the temptation to eat it first. This allows you to process much bigger batches without the risk of spoilage by simply multiplying this recipe out.

 

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