Our bodies benefit greatly from the ingestion of a multitude of spices, and what better way to do so than in the form of curry? A curry does not have to be too spicy or overwhelmingly hot, but there is no doubt that chilli peppers, once you have acquired a taste for them, contribute towards natural mood enhancement. The accompaniments for curry - yoghurt, coconut, banana, cucumber and avocado - should also form a regular part of our diets. To me, it constitutes an ideal meal!
Tonight I am making mince curry and will throw the rice into the same pot, as it saves on washing up afterwards!
Mince curry:
Heat a little coconut oil or butter/oil of choice and saute finely sliced onion, garlic and fresh ginger until transparent. Add 1Tbs each of cumin, coriander, turmeric, commercial curry powder and chutney, 1 teasp each of dried chilli (or however you like it) and salt, a bay leaf, stick of cinnamon or cassia, and stir constantly for about a minute. Do not allow to burn. If it is too hot, add a dash of hot water (not cold, you don't want to crack a pot), taking care not to burn yourself on the steam, and then add the mince. Break it up with a fork until all crumbly, add 1/2 cup water and simmer for about 15 minutes.
A can of beans or a cup of frozen peas are a nice addition to extend the dish. Add this when you add the rice - preferably basmati - if there is no liquid in the curry, add 2 cups hot water to 1 cup rice - give it a good stir and simmer on low for 15 minutes by which time the water should be absorbed and the rice cooked to perfection. Beware of burning if you have added baked beans, as the tomato/sugar content seems to sit on the bottom. If it only 'catches' slightly, this always enhances the flavour, I think, but this kind of timing only comes with practice!
Enjoy!
Monday, 26 August 2013
Friday, 16 August 2013
Homemade chocolates without the guilt!
It's been a long time since I posted a recipe! Today I want to share one of life's great treats - real chocolate - that's actually good for you!
The health benefits of many South American foods are being introduced to the rest of the world and in the main are referred to as superfoods for their extremely high nutritional content. It seems that the native peoples of South America needed an extra boost to compensate for the extremes of climate and altitude that they endured!
Raw cacao is said to have one of the highest antioxidant properties, as well as being conducive to happiness. This easy method of producing chocolate that hasn't been subjected to high temperatures or any additives is ideal for those seeking chocolate satisfaction without the guilt:
500g raw cacao paste
250g cacao butter
1/4 cup agave syrup or more if you really have a sweet tooth
Chopped raw almonds and cranberries
Melt the first three ingredients in a double boiler, or even just over hot water, making sure it melts but doesn't heat. Constant stirring ensures a speedy result. Add sufficient almonds and cranberries to make about double the mixture. This will extend the volume of chocolates and allow you to eat more than one at a time. Spoon the mixture into ice trays - takes a bit of practice as it is very thin and can be messy. Place in deep freeze or fridge to set, knock out of trays and store in an airtight container in the fridge.
You should try not to eat more than 20g of chocolate per day, simply for the caloric value. It might have a similar effect to caffeine and keep you awake.
Whatever the claims made with regard to the nutritive properties of any food, I can say with certainty that these delicious treats sure beat any commercial chocolate out there!
The health benefits of many South American foods are being introduced to the rest of the world and in the main are referred to as superfoods for their extremely high nutritional content. It seems that the native peoples of South America needed an extra boost to compensate for the extremes of climate and altitude that they endured!
Raw cacao is said to have one of the highest antioxidant properties, as well as being conducive to happiness. This easy method of producing chocolate that hasn't been subjected to high temperatures or any additives is ideal for those seeking chocolate satisfaction without the guilt:
500g raw cacao paste
250g cacao butter
1/4 cup agave syrup or more if you really have a sweet tooth
Chopped raw almonds and cranberries
Melt the first three ingredients in a double boiler, or even just over hot water, making sure it melts but doesn't heat. Constant stirring ensures a speedy result. Add sufficient almonds and cranberries to make about double the mixture. This will extend the volume of chocolates and allow you to eat more than one at a time. Spoon the mixture into ice trays - takes a bit of practice as it is very thin and can be messy. Place in deep freeze or fridge to set, knock out of trays and store in an airtight container in the fridge.
You should try not to eat more than 20g of chocolate per day, simply for the caloric value. It might have a similar effect to caffeine and keep you awake.
Whatever the claims made with regard to the nutritive properties of any food, I can say with certainty that these delicious treats sure beat any commercial chocolate out there!
Saturday, 20 April 2013
Nice n spicy!
I cooked my first Thai green curry the other day and it was a resounding success, despite not having all the ingredients, so imagine how good it would have been if I had had a mango!
This is how I did it, and I would say that a wok is definitely the best pan to use:
1 cup coconut milk
1Tbsp chopped fresh ginger (must be fresh, not ground)
1Tbsp soy sauce
1Tbsp brown sugar
1Tbsp fish sauce (if you don't have this, mash an anchovy!)
1Tbsp cornflour
1Tblsp lime juice
1 teasp chopped fresh garlic (don't buy it ready chopped - that stuff is dreadful)
2 teasp oil (peanut, sunflower, grapeseed...)
2 teasp green curry paste (less if you don't want it too hot or more if you do)
750g of cut up chicken, no bones (I use thigh meat because I like it to have flavour)
1 red pepper cut into strips
2 or 3 large spring onions, chopped coarsely
Handful of chopped fresh basil
Handful of fresh coriander leaves, chopped
1 ripe mango, peeled and sliced, if you like
Mix first 9 ingredients in a large bowl and set aside. Heat oil in wok and cook chicken until just done (you will have to check this yourself - timing depends entirely on the heat source), then remove and add onion and pepper to the wok, stirring for a few minutes to soften. Add sauce, basil and coriander and chicken and warm through. If you boil it to thicken the sauce, you may well find that it separates as happens with coconut milk, but if you don't mind the unattractive appearance, the enjoyment of this dish will outweigh its aesthetics. You can add the mango and warm it slightly if you like it.
I unfortunately enjoyed this so much that I had two helpings, so make sure that you only cook enough for one serving each!
This is how I did it, and I would say that a wok is definitely the best pan to use:
1 cup coconut milk
1Tbsp chopped fresh ginger (must be fresh, not ground)
1Tbsp soy sauce
1Tbsp brown sugar
1Tbsp fish sauce (if you don't have this, mash an anchovy!)
1Tbsp cornflour
1Tblsp lime juice
1 teasp chopped fresh garlic (don't buy it ready chopped - that stuff is dreadful)
2 teasp oil (peanut, sunflower, grapeseed...)
2 teasp green curry paste (less if you don't want it too hot or more if you do)
750g of cut up chicken, no bones (I use thigh meat because I like it to have flavour)
1 red pepper cut into strips
2 or 3 large spring onions, chopped coarsely
Handful of chopped fresh basil
Handful of fresh coriander leaves, chopped
1 ripe mango, peeled and sliced, if you like
Mix first 9 ingredients in a large bowl and set aside. Heat oil in wok and cook chicken until just done (you will have to check this yourself - timing depends entirely on the heat source), then remove and add onion and pepper to the wok, stirring for a few minutes to soften. Add sauce, basil and coriander and chicken and warm through. If you boil it to thicken the sauce, you may well find that it separates as happens with coconut milk, but if you don't mind the unattractive appearance, the enjoyment of this dish will outweigh its aesthetics. You can add the mango and warm it slightly if you like it.
I unfortunately enjoyed this so much that I had two helpings, so make sure that you only cook enough for one serving each!
Saturday, 6 April 2013
More tips from my kitchen
 |
| What I put into chicken curry: Onion (lots - it makes the gravy); fresh ginger (1cm), garlic (2 cloves); bay leaves; 2tsp ground cumin, 2tsp ground coriander, 6 cardamoms (split - very important otherwise if you bite them they ruin the taste of the curry, but if opened will enhance it); 1tsp ground turmeric (not too much or it will be bitter); cloves - not in the picture (forgot to put them on the plate!); star anise (one star is enough); 1tsp salt; as much chilli as you like (the hot part is the bit that joins the pips to the outside - so take that out if you just want the flavour, but DO NOT touch your face and particularly your eyes after touching chilli - wash your hands extremely well. You can cheat by buying it in a jar - high quality pure chilli only. The fresh coriander is chopped and added to the curry just before serving. These spices will be enough for a curry for 4. If you are making more, add proportionally. For lamb curry, leave out the cloves and add a nice blob of tamarind paste or if you do not have any, some apricot jam will do! |
Here is a guaranteed way to never cry over your onions again: |
| No more tears! Fold back skin to root end. Hold as shown and slice down only to about 1.5cm from fold. This will ensure that you do not cut into the section where the root and the bulb are joined. I have not cried since I discovered this! |
Friday, 29 March 2013
Yummy baked chicken
Baked chicken is always a favourite in our household, mainly because it's always a surprise and also because it never really comes out the same. I have various versions and like to keep everyone guessing as to which combination it will be. The accompaniments are always the same: rice, peas, carrots, squash, that kind of thing, whatever you fancy, but the chicken is as follows:
Chicken - I use thighs because I think they are the tastiest part of the chicken. Use enough for the number of people you are cooking for, according to their capacity! Place a layer of thickly sliced onion in the bottom of a shallow casserole dish. Put the chicken pieces, skin side up, on top and pour any of the following over it. Ensure that the quantity is not too skimpy - there is nothing worse than not enough sauce to pour over the whole plate!
1. Mix 1 cup tomato sauce, 1 cup chutney, 1/2 cup syrup, 2 Tblsp Worcestershire sauce, salt and pepper. Add chilli if liked. Pour over chicken and cover with lid or tin foil, bake for 30 mins at 180 deg C, take off foil and cook another 15 mins until skin is brown and crisp.
2. Mix 1 cup orange juice (or peach or mango), 1 cup mayonnaise, 1 cup chutney. Cook as above.
Experience will tell you whether to cook at a lower temperature and when the cut-off point is between cooked to perfection and burnt! Never wander off and check Facebook or emails when this critical point is about to be reached.
Chicken - I use thighs because I think they are the tastiest part of the chicken. Use enough for the number of people you are cooking for, according to their capacity! Place a layer of thickly sliced onion in the bottom of a shallow casserole dish. Put the chicken pieces, skin side up, on top and pour any of the following over it. Ensure that the quantity is not too skimpy - there is nothing worse than not enough sauce to pour over the whole plate!
1. Mix 1 cup tomato sauce, 1 cup chutney, 1/2 cup syrup, 2 Tblsp Worcestershire sauce, salt and pepper. Add chilli if liked. Pour over chicken and cover with lid or tin foil, bake for 30 mins at 180 deg C, take off foil and cook another 15 mins until skin is brown and crisp.
2. Mix 1 cup orange juice (or peach or mango), 1 cup mayonnaise, 1 cup chutney. Cook as above.
Experience will tell you whether to cook at a lower temperature and when the cut-off point is between cooked to perfection and burnt! Never wander off and check Facebook or emails when this critical point is about to be reached.
Sunday, 24 March 2013
A meatless meal
Sometimes I just get tired of meat and long for a big plate of vegetables! I'm sure you do too, and here is the easiest way to solve that:
Lightly steam a selection of your favourite vegetables. My preference is: carrots, butternut, peas, beans, broccoli, celery and chopped spinach. Make a cheese sauce with plenty of mustard, or a white sauce to which a teaspoon of cayenne pepper has been added. Cayenne is exceptionally good for a variety of ailments and you should use it at every opportunity. There should be enough sauce to completely coat the cooked vegetables - there is nothing worse than a thin layer on top! I also add onions which have first been softened in a little grapeseed or olive oil, as the flavour is much better when a little brown. These should be added to the vegetables which you have placed in a suitable ovenproof dish and then the sauce poured over and cajoled into all the gaps with a spoon. You can see strips of streaky bacon on top - this is for the meat-eaters, or alternatively you can spread a layer of mashed potatoes like a pie crust, brushed with melted butter before putting into a hot oven for about 15 minutes, or until the bacon is crisp or the potato golden brown.
If you don't fancy a rich sauce, rather put big chunks of feta cheese all over the place to give it a bit of body before putting in the oven.
Delicious!
Lightly steam a selection of your favourite vegetables. My preference is: carrots, butternut, peas, beans, broccoli, celery and chopped spinach. Make a cheese sauce with plenty of mustard, or a white sauce to which a teaspoon of cayenne pepper has been added. Cayenne is exceptionally good for a variety of ailments and you should use it at every opportunity. There should be enough sauce to completely coat the cooked vegetables - there is nothing worse than a thin layer on top! I also add onions which have first been softened in a little grapeseed or olive oil, as the flavour is much better when a little brown. These should be added to the vegetables which you have placed in a suitable ovenproof dish and then the sauce poured over and cajoled into all the gaps with a spoon. You can see strips of streaky bacon on top - this is for the meat-eaters, or alternatively you can spread a layer of mashed potatoes like a pie crust, brushed with melted butter before putting into a hot oven for about 15 minutes, or until the bacon is crisp or the potato golden brown.
If you don't fancy a rich sauce, rather put big chunks of feta cheese all over the place to give it a bit of body before putting in the oven.
Delicious!
Friday, 15 March 2013
Traditional South African Bobotie
This is a couple of steps up from plain old meatloaf! You can add as much curry powder as you like, but it is actually the taste of the lemon leaves that gives it the memorable flavour.
1kg mince (beef or lamb, or you can use leftover minced roast meat)
Mix 1 slice white bread with milk (most recipes tell you to pour a cup of milk over the bread then squeeze it out. This is totally unnecessary. Just use enough milk to wet the bread.
Slice 2 onions thinly and simmer briefly in water to soften, then drain.
Combine these ingredients with the following:
1 egg
1 Tablesp curry powder or more if you like
2 teasp salt and 1/2 teasp pepper
1/2 (Tablesp turmeric
2 Tablesp vinegar
1/2 cup roughly chopped raw almonds
1/2 cup seedless raisins (I prefer unbleached sultanas)
Wet your hands with cold water and mix everything thoroughly with your hands. The water will prevent the mixture from sticking to your hands and it is more effective and creatively satisfying to get involved with your ingredients rather than poking around with utensils. Our hands were designed as the original utensils.
Pat into an ovenproof dish not more than 3 inches deep. Roll up 6 or 8 fresh lemon leaves and press them upright into the meat. Bake at 180 deg C for 45 minutes (adapt according to the size of the dish), then remove from oven. Beat 1 egg with 1/2 cup milk and pour over the bobotie. Return to the oven for another 20-30 minutes until slightly browned.
Serve with rice and plenty of chutney.
One of our most traditional and well-loved dishes here in South Africa.
1kg mince (beef or lamb, or you can use leftover minced roast meat)
Mix 1 slice white bread with milk (most recipes tell you to pour a cup of milk over the bread then squeeze it out. This is totally unnecessary. Just use enough milk to wet the bread.
Slice 2 onions thinly and simmer briefly in water to soften, then drain.
Combine these ingredients with the following:
1 egg
1 Tablesp curry powder or more if you like
2 teasp salt and 1/2 teasp pepper
1/2 (Tablesp turmeric
2 Tablesp vinegar
1/2 cup roughly chopped raw almonds
1/2 cup seedless raisins (I prefer unbleached sultanas)
Wet your hands with cold water and mix everything thoroughly with your hands. The water will prevent the mixture from sticking to your hands and it is more effective and creatively satisfying to get involved with your ingredients rather than poking around with utensils. Our hands were designed as the original utensils.
Pat into an ovenproof dish not more than 3 inches deep. Roll up 6 or 8 fresh lemon leaves and press them upright into the meat. Bake at 180 deg C for 45 minutes (adapt according to the size of the dish), then remove from oven. Beat 1 egg with 1/2 cup milk and pour over the bobotie. Return to the oven for another 20-30 minutes until slightly browned.
Serve with rice and plenty of chutney.
One of our most traditional and well-loved dishes here in South Africa.
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