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.

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.

Durban Mutton Biryani (One could improvise with Chicken)

INGREDIENTS

• · 8-10 Tablespoons Oil
• · 1 kg Leg Mutton or Lamb
• · 6 Cardoman pods
• · 1 Tablespoon Cumin powder
• · 1 teaspoon Cumin Seeds
• · 2 Tablespooons Fresh Ginger and Garlic
• · 5ml Salt (Salt to taste)
• · 250ml Plain Yogurt
• · 3 Cups Rice
• · 3 Large Onions
• · 1 Bunch Mint
• · 1 Bunch Thyme
• · 1 Bunch Dhania
• · 6 sticks Cinnamon
• · 6 Cloves
• · 6 Bay Leaves
• · 4 Anistars
• · 1 Tablespoon Dhania Powder
• · 2 Cups Black Lentils
• · 1 ½ (level) Tablespoons Turmeric Powder
• · 4 Boiled Eggs
• · 4 Level Tablespoons Masala
• · 6-8 Potatoes

METHOD

1. Cut meat into cubes then wash and drain.
2. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil.
3. Marinate mixture for 1 hour.
4. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils)
5. Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ cooked.
6. Heat oil, fry onions.
7. Add marinated meat to pot and cook for ±30-40 Minutes (Until meat ¾ cooked).
8. Fry potatoes.
9. Then add lentils, rice and potatoes, sprinkle with ½ cup water and place in oven until done (±30 Minutes).
10. Add boiled eggs and mix Biryani before serving. Add butter if necessary.
11.  Take a long spoon to check if potatoes are cooked and water is evaporated.

STEWS and ROASTS

Potroast Beef

INGREDIENTS

• 1,5 Kg Beef
• 2 Carrots
• 1 Onion, quartered
• 2 Beef Stock cubes
• Tot Brandy
• 1 Tbl oil
• Flour to rub

METHOD

1. Heat oil in pot and brown beef.
2. Add 2 cups water, carrots, onion and 1 stock cube, salt and pepper.
3. Cover and cook for 1 hour.
4. Remove from stove but leave covered. Use juice for gravy.
5. Slice beef thinly.
6. Place in casserole dish.
7. Heat gravy juices and add Bisto, water and brandy, Worcester sauce, salt and pepper.
8. Boil
9. Pour grave over meat.
10. Put lid on casserole and put in oven at 120 deg C.
11. Serve with roast potatoes/mash, peas and gravy.

  

HEALTHY and WHEAT/GLUTEN FREE RECIPES

TACO SALAD

Ingredients

• 1 1/2 pounds ground beef, browned and drained
• 1 16 ounce can red kidney beans, rinsed and drained
• 1 head lettuce, shredded
• 1 pound cheddar cheese, grated
• 4 tomatoes, diced
• 1 10 ounce bag GF corn chips, crushed

Directions

Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound button mushrooms, sliced
• 1 cup olives, chopped
• 1 small onion, chopped
• 1 cup heavy cream
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup olive oil, divided
• 2 tablespoons butter
• 4 toothpicks, optional
• 1 ½ teaspoons each salt and pepper, plus more to taste

Directions:

1. Preheat oven to 350° F.
2. 
   
3. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.
4. 
   
5. Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.
6. 
   
7. Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.
8. 
   
9. Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.

ROASTED PORK LOIN PROSCIUTTO and LEMON with GRILLED ASPARAGUS and PEPPERS

Ingredients:

• 1 3-pound boneless pork loin
• 5 ounces thin prosciutto slices, about 10
• 1 medium lemon, sliced very thinly
• 1 pound asparagus, trimmed
• 1 red bell pepper, julienned
• 1 orange bell pepper, julienned
• ¼ cup chopped chives
• ¼ cup chopped tarragon
• 1 cup Pinot Grigio
• ¼ cup olive oil
• 1 ½ teaspoons dried oregano
• 2 teaspoons salt, divided
• 4 teaspoons pepper, divided
• 1 ½ tablespoons butter
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons fresh lemon juice, divided
• Kitchen twine

Directions:

1. Preheat oven to 450° F
2. 
   
3. Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside.
4. 
   
5. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle
6. with chives and tarragon.
7. 
   
8. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper.
9. 
   
10. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin.
11. 
    
12. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper.
13. 
    
14. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice.
15. 
    
16. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens.
17. 
    
18. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.

THAI NOODLE SALAD

Ingredients:

• 8-10 oz. thin dried rice noodles (vermicelli size)
• 2 tomatoes, cut into small slices
• 5 green onions, sliced finely
• 2 cups snow peas, steamed or boiled until bright green but still firm
• 1-2 cups bean sprouts
• 1 cup fresh coriander or cilantro, roughly chopped
• 1 cup fresh basil, roughly chopped
• 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped
•  1/2 cup deep-fried tofu, cut into small cubes

Garnish:

•  fresh basil
•  fresh coriander
• chopped peanuts

Dressing:

• 1 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free Soy Sauce
• 5 Tbsp. gluten-free soy sauce
• 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper
• 1-2 Tbsp. brown sugar or sugar substitute (to taste)
• juice of 1 fresh lime
• 2 cloves garlic, minced

Preparation:

1. Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl.
2. 
   
3. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts).
4. Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad.
5. To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.)
6. Now add the dressing, fresh basil, and nuts, tossing well to incorporate.
7. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice
8. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.
9.  Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts.
10. Serve with wedges of lime.

BRAZILIAN FISH STEW

Ingredients:

• 2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
• 3 tablespoons olive oil
• 3 onions, chopped
• 5 large bell peppers, sliced
• 2 can diced tomatoes, drained (16 ounces)
• 2 cans coconut milk (16 ounces)
• 5 tablespoons lime juice
• 1½ tablespoon ground cumin
• 1½ tablespoon paprika
• 3 cloves of garlic, minced
• 1½ teaspoons salt
• 1½ teaspoons ground black pepper
• 1 bunch fresh cilantro, chopped (optional)

Directions:

1. Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
2. 
   
3. Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
4. 
   
5. Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
6. 
   
7. Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
8. 
   
9. Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
10. 
    
11. Serve with warm rice, hot corn tortillas, or both.

CURRIED CHICK-PEA WRAPS

Ingredients:

• 3 cups dried chickpeas
• 2-3 large diced tomatoes with juices
• 2 medium onions thinly sliced
• 4 cloves minced garlic
• 2 tablespoons vegetable oil or ghee (check label for gluten-free)
• 2 teaspoons chili powder
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 bay leaf
• 1 tablespoon fresh parsley
• 6-8 gluten-free pitas
• Green onions trimmed, for tying (optional)

Directions:

1. Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.
2. 
   
3. Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.
4. 
   
5. Continue to simmer for about 1 hour or until beans are cooked, but not mushy.
6. 
   
7. Discard bay leaf. Drain and reserve chickpeas.
8. 
   
9. Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.
10. 
    
11. Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.
12. 
    
13. Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.
14. 
    
15. Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

VEGETARIAN TIKKA MASALA

Ingredients:

Masala Paste:

• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric
• 1 teaspoon cayenne pepper powder
• 1 tablespoo paprika
• 1 teaspoon garam masala

Everything Else:

• 4 tablespoons olive oil
• 5 cardamom pods
• 1 cinnamon stick
• 1 ½ sweet onions, finely diced
• 1 large tomato, finely diced
• ½ cup water
• himalayan or sea salt to taste
• 2 medium russet potatoes, diced
• ½ green cabbage, sliced into thin strips
• 2 cups frozen or fresh peas
• coconut milk

To Make:

1. Mix all of the ingredients for the Masala Paste together.
2. Start  cooking the rice cooking according to the package instructions.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
5. Add the onions and stir until they are browned.
6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
7. Add Salt to taste.
8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
9. Add coconut milk to taste--the coconut milk will create a sauce.Note: you can substitute yogurt for coconut milk if you like.
10. Serve over aromatic Basmati rice or rice of your choice.

CHICKEN KORMA

• 1/3 cup Greek-style gluten-free yogurt
• 1/4 cup gluten-free curry paste
• 1 tsp. gluten-free garam masala
• Pinch of gluten-free saffron threads
• 2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks
• 1/4 cup vegetable oil
• 2 brown onions, finely chopped
• 1/2 cup light cream
• 1 tbs. cooking oil
• 1/3 cup raw cashews
• 1/4 cup raisins
• 1 or 2 sliced carrots
• 12 fresh curry leaves

Method

1. Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
3. Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste.
4. Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
5. Transfer the curry to a serving dish. Top with cashew mixture to serve.

RECIPES FOR CHICKEN

Chicken Curry Roti
Rotis
15ml Masala
15ml Curry Powder
410g tinned Tomato Puree
500g Chicken
Curry leaves
5ml Fennel powder
5ml Garam Masala
3 ripe Tomatoes
1 Onion, sliced
Garlic
Dhania leaves for garnish

HONEY DIJON BAKED CHICKEN
Ingredients:
1/2 cup honey
1/3 cup Dijon or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash ground cayenne pepper
4 split chicken breast halves, bone-in, skin removed or left on
Method:
In a bowl, combine the honey, mustard, curry powder, butter, and peppers; blend well. Wash chicken breasts and pat dry.
Trim away any excess fat and remove skin, if desired. Arrange the chicken breasts, skin or meaty side up, in a lightly greased baking pan.
Coat the chicken with the honey mixture.
Cover with foil and refrigerate for an hour or two.
Bake the chicken, covered, in a 375° oven for 45 minutes.
Remove foil and baste the chicken.
Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
Serves 4.

BAKED PESTO PARMESAN CHICKEN
Ingredients:
1 chicken, about 4 pounds, quartered, or other chicken parts
4 tablespoons prepared pesto
4 large cloves garlic, finely chopped
Juice of 1 lemon, about 2 tablespoons
1 tablespoon olive oil
1/4 cup shredded Parmesan cheese
Method
Line a 13x9-inch pan with foil and lightly grease the foil.
Wash chicken and pat dry. Trim excess fat and remove skin, if desired.
Sprinkle lightly with salt and pepper and place in the prepared pan.
Combine the pesto, garlic, and lemon juice and rub the mixture evenly over the chicken pieces.
Cover tightly with foil and refrigerate for 1 to 2 hours.
Drizzle the chicken breasts lightly with olive oil.
Bake at 375° for 55 to 65 minutes, or until chicken is cooked.
Juices will run clear when chicken is pierced with a fork.
Sprinkle with parmesan cheese and continue baking just until melted, about 2 to 3 minutes.
Serves 4.

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