Durban style Vegetable Atchar

A simple Indian Mixed Vegetable Pickle Recipe. Commonly eaten as a condiment with Indian curry, can me made in large batches and stored.1 cup Carrot

• 1/2 cup Cabbage
• 1/2 Green Beans
• 1 cup Cauliflower
• 2 Green chillies large
• 2 tbsp Crushed garlic
• Salt to taste
• 1 tsp Turmeric powder
• 2 Tblspns Mustard Seeds
• 1 tbsp Red chilli
• 2 tbsp Curry Powder (Masala)
• 1 cups Oil
• 1 cup white vinegar
• Cut the vegetables in juline style

1. Cut veges into small pieces and blanche in boiling water for two minutes and pour into a colander to cool and completely drain off all the water.
2. In a bowl add vegetables and spices and mix well
3. Add oil and mix well
4. Add in jar and store the atchar at room temperature overnight and refrigerate after the first day.

DECADENT PECAN NUT PIE

PECAN PIE

Ingredients

• Pre-made Short-crust pastry
• 4 Tbls butter
• 3 large Eggs, Slightly Beaten
• 1 Cup maple syrup
• 1/2 Cup granulated Sugar (dark brown for baking)
• 2 Tablespoons Flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Vanilla
• 160g Broken pecans

Preheat oven to 200 deg C

1. Bake the crust first at 200 deg C for 10 mins. To stop the crust from fluffing up and rising, line with some foil and weight it down or you can just pop holes in it with a fork. Remember to turn oven down again to 135 deg C
   or if you're not experienced with pie shells don't bother with this step.


2. Melt butter and mix remaining ingredients - blend really well (use electric beater if you have).


3. Fold in pecans and pour into shell.

Slow bake it at the low temp of 135 deg C to ensure even baking for 60 mins. Serve after fully cooled. I like to refridgerate it a bit after it has cooled.

CHEESY BEER BEEF SLIDERS

INGREDIENTS

• 1 tbsp oil
• 2.2 lb sirloin steak, cut into thin strips
• 3 tbsp flour
• 1 tbsp salt
• 1 tbsp pepper
• 2 tbsp butter
• 1 onion, sliced roughly
• 2 cups sliced mushrooms
• 1 cup beef stock
• 2 cups stout
• 1 tbsp fresh thyme leaves
• 24 slices emmental
• 12 slider rolls

How You Make It:

1. Heat the olive oil in a large, deep pan with a lid. Add the steak pieces and fry until they have a nice colour, then stir in the flour and seasoning and cook until the steak has browned all over. Remove from the pan.
   
2. Add the butter and melt, then add the mushrooms and onions and cook until the mushrooms let off some water, then add the liquids and thyme and deglaze some of the sticky bits from the bottom of the pan. Bring to a simmer and cover with a lid and leave, stirring occasionally, for about 40 minutes, or until the beef has softened. Preheat the oven to 180°C.
   
3. Lay the bottom halves of the slider rolls in a baking tray and top with 12 layers of cheese. Using a slotted spoon take some of the beef onion mix and spoon it onto each roll then top with more cheese and the top of the rolls. Spoon over the excess gravy and bake for 30 minutes, basting with more gravy if necessary.

Rich French Onion Soup

Ingredients

• ½ cup unsalted butter
• 2 tablespoons olive oil
• 6 sliced onions
• 2 cloves garlic
• 5 cups beef/chicken broth
• 2 tablespoons dry sherry
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 pinch salt and pepper to taste
• 4 slices French loaf
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• ¼ cup grated Parmesan cheese

1. Caramelize onions in butter.
2. Add chopoped garlic
3. Add Sherry
4. Add stock, bay leaves and thyme
5. Toast bread and grill with provolone cheese
6. Place a slice on top of served bowl of soup and
7. Sprinkle with Swiss and Parmesan cheese.

Proper Durban Chicken Curry

INGREDIENTS:

• 12 chicken pieces
• 2 tablespoons oil
• 2 medium sized onions sliced fine
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon ground corriander
• 1 teaspoon cumin seeds
• 2 tablespoon Durban masala
• 2 bay leaves
• 2 star anise
• 2 cardamom
• 2 ripe tomatoes (to be peeled, de-seeded then grated)
• desired limit salt (I used 1 teaspoon)
• 1 teaspoon ginger and garlic
• curry leaves
• bunch fresh coriander
• 500ml chicken stock
• half cup peas
• 4 medium potatoes quartered
• 1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants)

INSTRUCTIONS:

1. Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed.
2. This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning the chicken. Heat a non stick or heavy based pan on high heat. Add half a teaspoon of vegetable oil. Fry the chicken pieces for a minute or two until slightly brown. Turn down the heat. Remove the chicken pieces from stove.
3. Add the onions into the pan. Allow to simmer for 2-3 minutes until slightly brown. Add the ginger, cumin seeds and garlic and curry leaves. Add all powered spices. Braise for 2-3 minutes on low heat.
4. Add 100 ml chicken stock. Stir. Cover and allow to simmer for 3-4 minutes.
5. Add the tomato puree. Stir. Add 100 ml chicken stock. Add the chicken pieces. Stir.
6. Add potatoes and peas. Add salt . Add remaining chicken stock. Stir.
7. Add bay leaves, star anise and cardamom. Cover then allow to cook for 25-30 minutes or until the potatoes are soft.
8. Remove from stove. Serve with rice and sambals.

CHICKEN TOM YUM

Ingredients

• 3 cups chicken stock
• 1 can Coconut Milk
• 400 g cooked chicken meat pulled (I use roast chicken)
• 250 g sliced mushrooms
• 6 Spring Onions, chopped
• 1 de-seeded chopped chilli
• 2 stalks lemongrass, bottom half only, cut into 1-2 inch pieces
• Use the juice of 1 - 2 inch piece of ginger
• Juice and rind of 1 lime
• 1 cup cherry tomatoes,halves
• Salt as needed
• 1 bunch Corriander

METHOD

1. Heat the oil in a large wok or deep frying pan and fry the spring onions for 2 to 3 mins. 
2. Add the chicken strips and stir-fry for 4 to 5 mins until no longer pink (if using raw chicken). 
3. Pour in Coconut milk and let simmer for 5 mins.
4. Pour in the stock and add the lime juice and zest and chilli.
5. Simmer gently for 10 to 15 mins until the chicken is just cooked.
6. Season to taste with salt and freshly ground black pepper. 
7. Stir in the coriander and simmer for 1 to 2 mins until just wilted. 
8. Serve in warmed bowls.

Roast Leg of Springbok #free #recipe #roast

Ingredients:

MARINADE

• 6 rosemary sprigs
• 8 thyme sprigs
• 2 bay leaves
• 5ml black pepper
• 500g mirepoix or cubes of root vegetables
• 6 garlic cloves
• 2 litres red wine

ROAST

• 2,7kg springbok leg
• 8 garlic cloves, halved
• 30ml olive oil
• 500g mirepoix or cubes of root vegetables
• 50ml tomato paste
• 250g streaky bacon, fried
• 4 thyme sprigs
• 4 rosemary sprigs
• 2 bay leaves
• 10ml crushed black pepper
• 200g dried apricots, optional

SAUCE

• 30ml mild German mustard
• 60ml redcurrant jelly
• 100ml port
• beurre manié, as needed
• 200ml sour cream, optional

VEGETABLES

• 3 turnips
• 3 parsnips
• 3 celeriacs
• 3 carrots
• 2 onions
• 2 sweet potatoes
• 2 thyme sprigs
• 2 rosemary sprigs
• coarse salt and black pepper, to taste
• 50ml olive oil

POTATOES

• 4 large potatoes
• 20ml olive oil
• 250g assorted mushrooms
• 1 garlic clove
• 10ml fresh flat-leaf parsley, chopped
• 2 spring onions, chopped
• 50g – 80g butter
• 50g – 80g cheddar, grated

Method:

1. Mix all the marinade ingredients together and marinate the springbok leg overnight.
2. Pat-dry the meat and strain the liquid. Reserve for the sauce.
3. With a knife, make small incisions in the meat and insert the garlic. Preheat the oven to 160ºC.
4. In a roasting pan, brown the meat on all sides evenly – you can dust the meat with a little flour prior to browning. Remove the meat and set aside.
5. Use the same roasting pan and over a medium heat, add the olive oil, mirepoix and tomato paste. Deglaze with the reserved marinade.
6. Place the meat on top of the mirepoix and drape the bacon over and around the roast. Add the remaining roast ingredients.
7. Gently roast covered with a lid or foil, turning often until cooked, for about 2 – 3 hours.
8. Remove and allow the meat to rest for at least 20 minutes.
9. To make the sauce, remove the roast and apricots and set aside, keeping warm. Place the roasting pan over medium heat and skim off any fat that may be present.
10. Add the mustard, jelly and port and reduce by a third. Thicken with the beurre manié if required, allow to simmer for a few minutes and strain. Add the sour cream if required. Increase the oven to 180°C.
11. Cube the vegetables, season and mix with the olive oil. Roast them either with the meat or separately. Keep warm.
12. For the potatoes, roast the potatoes whole in the oven until soft. Remove, and while still warm, cut them in half and remove the soft centre – make sure that the skin does not get damaged. Try to keep the shells quite thick. Heat the olive oil and sauté the mushrooms with the garlic. Mix together the potato, mushroom, parsley, onion and butter. Spoon the mixture back into the empty potato shells and sprinkle with the cheese. Return the potatoes to the baking tray and bake until crispy and golden.
13. Get your carving board ready as well as a sharp knife and make sure that you carve across the grain. This is very simple – make as many slices as possible on the meaty side, cutting until you hit the bone, then turn and do the same on the other side.

Serve the meat slices with the roasted vegetables and baked potatoes while still warm.