LOADED (CREAM SPINACH) ROASTED SWEET POTATO

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INGREDIENTS:

2 medium sweet potatoes
1 Tbls olive oil
1 red onion, finely chopped
1 packet baby spinach, chopped
1⁄2 cup fresh cream
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1⁄4 tsp ground nutmeg
Salt and pepper, to taste
Pomegranate rubies, to garnish.

METHOD:

  1. Preheat your oven to 200°C. Scrub the sweet potatoes, pat them dry, and pierce each several times with a fork.
  2. Rub lightly with olive oil and place directly on the oven rack. Bake for 45–60 minutes, or until very tender when pierced with a knife.
  3. While potatoes bake, heat 1 Tbls of olive oil in a large skillet over medium heat.
  4. Saute red onion and garlic for 1-2 minutes. Add the baby spinach and a pinch of salt. Cook, stirring, until just wilted, about 2–3 minutes. Drain any excess liquid from spinach.
  5. On low heat, add fresh cream, 1/2 cup of grated Parmesan, 1/4 tsp of nutmeg, and black pepper to taste. Mix until well combined. Remove from heat and cool
    slightly.
  6. Once the sweet potatoes are cool enough to handle, slice each one lengthwise.
  7. Use a spoon to gently scoop out most of the flesh, leaving a 1/4-inch border to keep the skin intact.
  8. Add the scooped sweet potato flesh to the spinach mixture and fold it in gently.
  9. This adds natural sweetness and creaminess to your stuffing.
  10. Evenly divide the spinach and sweet potato filling among the potato skins, mounding it slightly. Place the stuffed potatoes on a parchment-lined baking sheet
  11. Bake at 200°C for 10–15 minutes, until the filling is heated through and the tops just begin to turn golden.
  12. Remove the Spinach Stuffed Sweet Potatoes from the oven.
  13. Garnish with Pomegranate rubies.

CHIMICHURRI LAMB CHOPS

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INGREDIENTS:

8 lamb loin or rib chops
Salt & black pepper
2 Tbls olive oil

Chimichurrri Marinade
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
1 tsp dried oregano
1/2 tsp paprika
1/4 cup olive oil
2 Tbls red wine vinegar
Juice of 1/2 lemon
1 tsp honey
Salt & pepper, to taste

METHOD:

  1. In a bowl, combine parsley, garlic, chilli, oregano, paprika, olive oil, vinegar, lemon juice, honey, salt, and pepper. Mix until vibrant and glossy.
  2. Pat lamb chops dry and season lightly with salt and pepper.
  3. Pour over most of the marinade, reserving a few spoonfuls for serving later.
  4. Massage well into the chops and marinate for: At least 30 minutes, Ideally 2–4 hours in the fridge.
  5. Heat a grill pan, braai, or skillet over medium-high heat.
  6. Cook chops for: 3–4 minutes per side for medium. Longer if preferred well done.
  7. Baste lightly with leftover marinade while cooking. Rest chops for 5 minutes.
  8. Spoon reserved chimichurri-style sauce over the lamb before serving.

BEETROOT RISOTTO

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INGREDIENTS:

2 Tbls olive oil, plus extra to serve
1 onion, finely chopped
300g cooked beetroot, grated
1 Tbls crushed garlic
175g risotto rice
100ml white wine
600ml hot vegetable stock
50g parmesan cheese, grated
1⁄2 lemon, zested and juiced
40g goats cheese
small handful of dill, to serve

METHOD:

  1. Heat the oil in a large saucepan over a low-medium heat and sauté the onion for 1-2 mins.
  2. Add the garlic and cook for another minute. Stir in the rice and fry for a couple of minutes, then pour in the wine and bring to a simmer. Add half the stock, stirring until it is absorbed. Add the remaining stock, a ladleful at a time, stirring continuously until the rice is al dente.
  3. Stir through the beetroot, grated cheese and lemon juice, adding a splash more stock to loosen if the risotto seems a little thick. Adjust seasoning.
  4. Toss the goat cheese with the lemon zest and dill, and spoon over the risotto.
  5. Finish with a drizzle of olive oil.

 

SWEET & SOUR PORK NOODLES (PULLED HAND NOODLES)

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Serves 4

PULLED HAND NOODLES

Ingredients
• 1 cup (150 g) flour
• 1⁄2 tsp salt
• 1⁄4 cup (60 ml) water
• 1–2 tbsp oil (for coating)

Method
1. In a bowl, mix the flour, salt, and water until a rough dough forms.
2. Knead for 8–10 minutes until smooth and elastic.
3. Coat the dough lightly with oil, cover, and chill for 30 minutes.
4. Roll the dough into a smooth sheet, brush with a little oil, and chill again for 2 hours.
5. Remove from the fridge and slice into thin strips.
6. Gently stretch and pull each strip into noodles.
7. Boil in salted water for 2–3 minutes until they float and are tender.

8. Drain, toss lightly with oil, and set aside.

SWEET AND SOUR PORK

Ingredients
• 450 g pork shoulder, cut into bite-sized cubes
• 2 bell peppers, chopped
• 1 pineapple, cut into chunks
• 1 onion, sliced
• 3 garlic cloves, finely chopped
• Sesame seeds, for garnish

Sauce
• 1⁄2 cup white sugar
• 1⁄3 cup apple cider vinegar
• 1⁄4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)

Method
1. Heat a large pan or wok over medium-high heat.
2. Add the pork cubes and cook until browned and slightly crispy on the edges. Remove and set aside.
3. In the same pan, add the onion, garlic, and peppers. Stir-fry for 3–5 minutes until slightly softened.
4. Add the pineapple chunks and cook for another 2 minutes.
5. In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.
6. Pour the sauce into the pan and bring to a gentle simmer.
7. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.
8. Return the pork to the pan and toss to coat well in the sauce.

To Assemble

1. Place the pulled noodles into bowls.
2. Spoon over the sweet and sour pork and vegetables.
3. Finish with a sprinkle of sesame seeds.

 

BEEF ROGAN JOSH WITH HOMEMADE NAAN

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Serves 4

BEEF ROGAN JOSH

Ingredients
• 1⁄4 cup olive oil
• 1 tbsp fennel seeds
• 1 tbsp cumin seeds
• 6 cardamom pods, lightly crushed
• 4 cloves
• 450 g beef strips
• 1 tsp chilli powder
• Pink salt, to taste
• 1 tsp ground ginger
• 1 tsp masala (garam masala or curry masala blend)
• 1 tsp fennel powder
• 1 can (400 ml) coconut cream
• Handful fresh herbs (coriander or parsley), chopped

Method
1. Heat the olive oil in a large pot over medium heat.
2. Add fennel seeds, cumin seeds, cardamom pods, and cloves. Toast for 1–2 minutes until fragrant.
3. Add the beef strips and sear until browned on all sides.
4. Stir in chilli powder, pink salt, ginger powder, masala, and fennel powder. Cook for 1–2 minutes to toast the spices.
5. Pour in the coconut cream and stir well to combine.

6. Reduce heat to low, cover, and simmer for 25–35 minutes until the beef is tender and the sauce has thickened.
7. Stir through fresh herbs just before serving.

HOMEMADE NAAN

Ingredients
• 2 cups (300 g) flour
• 1⁄2 tsp salt
• 2 tbsp sugar
• 2 tbsp instant yeast
• 2 cups warm milk

Method
1. In a large bowl, mix flour, salt, sugar, and yeast.
2. Slowly add warm milk and mix until a soft dough forms.
3. Knead for 8–10 minutes until smooth and elastic.
4. Cover and allow to rest for 1 hour, until doubled in size.
5. Divide dough into small balls and roll out into naan shapes.
6. Heat a dry pan over medium-high heat and cook each naan for 1–2 minutes per side until puffed and lightly charred.

To Serve

Serve the beef rogan josh hot with freshly made naan, spooning the rich coconut-spiced sauce over the bread.

 

TERIYAKI SALMON BOWL WITH SPICY FRIED RICE & CUCUMBER SALAD

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Serves 2–3

CUCUMBER SALAD

Ingredients

• 1 large cucumber, thinly sliced or ribboned
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp honey
• 1 tbsp sesame seeds

Method

1. Slice the cucumber thinly (or ribbon it for presentation).
2. In a bowl, whisk together the rice vinegar, sesame oil, honey, and sesame seeds.
3. Pour over the cucumber and toss well to coat.
4. Set aside to marinate while you prepare the remaining components.
Spicy Fried Rice

Ingredients

• 2 cups cooked jasmine rice (day-old)
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp paprika
• 1⁄2 tsp chilli flakes (or to taste)
• 1⁄2 tsp ground cumin
• 1⁄2 tsp ground coriander
• 2 eggs
• 2 tbsp chopped fresh coriander or parsley
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Method

1. Heat the olive oil in a large pan or wok over medium-high heat.
2. Add the spring onion, garlic, and ginger and sauté for 1–2 minutes until fragrant.
3. Add the paprika, chilli flakes, cumin, and coriander. Stir briefly to toast the spices.
4. Add the day-old rice, breaking up any clumps, and mix well.
5. Season with salt and pepper.
6. Push the rice to one side of the pan and add a little more oil if needed.

7. Crack in the eggs, cook until just set, then scramble and mix through the rice.
8. Stir through the fresh herbs and adjust the seasoning.

TERIYAKI SALMON

Ingredients

• 2–3 salmon fillets
• 1 tbsp olive oil
• Salt and freshly ground black pepper
Teriyaki Sauce
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1⁄4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp sweet chilli sauce
• 1 tbsp lemon juice
• 1 tbsp sesame seeds
• 1 tsp cornflour
• 2 tbsp water

Method

1. Pat the salmon dry and season lightly with salt and pepper.
2. Heat the olive oil in a large pan over medium-high heat.
3. Sear the salmon skin-side down for 3–4 minutes until crisp. Turn over and cook for a further 2–3 minutes. Remove from the pan.

Teriyaki Sauce
1. In the same pan, reduce the heat and sauté the garlic and ginger for about 30 seconds.
2. Add the soy sauce, brown sugar, sweet chilli sauce, lemon juice, and sesame seeds.
3. Stir until the sugar dissolves and the sauce begins to simmer.
4. Mix the cornflour with the water to form a slurry and stir it into the sauce.
5. Continue stirring until the sauce thickens and becomes glossy.
6. Return the salmon to the pan and coat well in the teriyaki glaze.

To Assemble
1. Spoon the spicy fried rice into serving bowls.
2. Top with the glazed teriyaki salmon.
3. Add a generous serving of the cucumber salad.
4. Spoon over any remaining teriyaki sauce.
5. Finish with extra sesame seeds and fresh coriander, if desired.

 

MARRY ME CHICKPEAS

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INGREDIENTS

2 tbsp olive oil

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tsp dried oregano

1 tsp dried thyme

1⁄2 tsp chilli flakes (adjust to taste)

1 tsp paprika

2 tbsp tomato paste

250 ml vegetable stock

1 × 400 ml can coconut milk

2 × 400 g cans chickpeas, drained and rinsed

Salt and black pepper, to taste

1⁄4 cup fresh basil, torn

To Serve

Fresh crusty bread, toasted

METHOD

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onion and cook for 6–8 minutes until softened and lightly golden.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Add the oregano, thyme, chilli flakes, paprika, and tomato paste. Cook for 1–2 minutes to toast the spices and deepen the flavour.
  5. Pour in the vegetable stock and stir until combined.
  6. Add the coconut milk and chickpeas and bring to a gentle simmer.
  7. Cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. Season with salt and black pepper to taste.
  9. Stir through the fresh basil just before serving.
    To Serve
  10. Ladle the chickpeas into bowls and serve with warm crusty bread for dipping.

BUTTER CHICKEN

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INGREDIENTS

800 g chicken thighs, skin removed and cut into bite-sized pieces

250 g double cream yoghurt

1 tsp turmeric

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp curry powder

1 tsp salt

2 tbsp butter

1 medium onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp fresh ginger, finely chopped

250 ml chicken stock

1⁄4 cup fresh coriander, chopped

METHOD

  1. In a large bowl, combine the chicken, yoghurt, turmeric, cumin seeds, coriander seeds, curry powder, and salt. Mix well and marinate for at least 30 minutes.
  2. Heat the butter in a large pan over medium heat.
  3. Add the onion and cook for 6–8 minutes until softened and lightly golden.
  4. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  5. Add the marinated chicken and cook for 5–7 minutes until lightly browned.
  6. Pour in the chicken stock and bring to a gentle simmer.
  7. Cook for 15–20 minutes until the chicken is tender and the sauce has thickened.
  8. Stir through the fresh coriander and adjust seasoning if needed.

Easy Flatbread

INGREDIENTS

2 cups (300 g) plain flour

1 cup (250 g) plain yoghurt

1 tsp baking powder

1⁄2 tsp salt

METHOD

  1. Combine the flour, baking powder, and salt in a bowl.
  2. Add the yoghurt and mix until a soft dough forms.
  3. Turn onto a lightly floured surface and knead for 2–3 minutes.
  4. Divide into 6 portions and roll each into a thin round.
  5. Cook in a hot dry frying pan for 2–3 minutes per side until golden and lightly charred.

Mango, Jalapeño & Tomato Salsa

INGREDIENTS

2 ripe mangoes, diced

200 g cherry tomatoes, quartered

1–2 jalapeños, finely chopped

1⁄2 red onion, finely diced

2 tbsp apple cider vinegar

1⁄2 tsp salt

1⁄4 tsp black pepper

METHOD

  1. Combine the mangoes, cherry tomatoes, jalapeños, and red onion in a bowl.
  2. Add the apple cider vinegar, salt, and pepper.
  3. Toss well and allow the salsa to sit for 10 minutes before serving.

To serve

  1. Spoon the butter chicken into bowls, serve with warm flatbreads, and top with a generous helping of the fresh mango, jalapeño, and tomato salsa.

 

 

COCONUT LIME CHICKEN CURRY served with Jasmine Rice

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INGREDIENTS:

4 boneless, skinless chicken thighs
1/4 cup olive oil
Salt & pepper, to taste
1 tsp dried thyme
1 onion, thinly sliced
3 cloves garlic, minced
1 cup coconut milk
Zest and juice of 2 limes
1 Tbls honey
1 tsp ground cumin
1 tsp crushed red pepper flakes
1/4 cup fresh coriander, chopped (plus more for garnish)
Lime wedges, for serving

METHOD:

1. Season both sides of the chicken thighs with salt, pepper, and thyme.
2. Heat olive oil in a large non-stick skillet, over medium-high heat.
3. Add the chicken and cook for 4-5 minutes per side, until golden brown.
Remove chicken and set aside.
4. n the same pan, lower heat to medium. Add the sliced onion and sauté until
softened, about 2 minutes.
5. Stir in minced garlic, cook for 30 seconds until fragrant.
6. Pour in the coconut milk, lime zest, lime juice, honey, cumin, and red pepper
flakes. Stir to combine.
7. Return the chicken breasts to the pan, nestling them into the sauce.
8. Reduce heat to low, cover, and simmer for 10-12 minutes, or until chicken is
cooked through
9. Sprinkle chopped coriander over the chicken before serving. Garnish with
extra lime wedges.

 

PILCHARD LASAGNE

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For the pilchard sauce:

2 tins pilchards in tomato sauce
1 small onion, finely chopped
1 clove garlic, minced
1 Tbls cooking oil
1 Tbls smoked paprika
1 Tbls tomato paste
2 Tbls curry paste
Salt & pepper to taste
1⁄2 cup water

For layering:

Lasagne sheets
1 cup grated cheddar cheese
White sauce:
2 Tbls butter
2 Tbls flour
2 cups milk
Salt & pepper

METHOD

To make the Pilchard filling:

  1. Heat oil, sauté onion and garlic until soft.
  2. Add paprika, curry paste and tomato paste, cook for 1 minute.
  3. Add pilchards (lightly break them up) + sauce from the tin.
  4. Add a bit of water, simmer for 5–10 minutes.
  5. Season to taste

To make white sauce:

  1. Melt butter, stir in flour and cook 1 minute.Slowly add milk, whisking to avoid lumps.
  2. Simmer until thick and creamy.
  3. Season with salt & pepper.
  4. To assemble: In a greased dish:
  5. Place a thin layer of pilchard sauce, followed by lasagne sheets.
  6. Top with pilchard sauce, then white sauce.
  7. Repeat layers
  8. Finish with white sauce, top with cheese.
  9. Cover with foil and bake at 180°C for 25 minutes.
  10. Bake another 10–15 minutes until golden.