Beneath African Skies

Quick Curry

Serve with Rice

Ingredients:

1 tablespoon olive oil
1 medium green or red pepper, cut into strips
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon fresh ginger or 1 teaspoon dried ginger powder
1 – 2 teaspoons red Thai curry paste
500g (1 lb) diced chicken breasts
1 cup chicken stock or soup
1 cup coconut cream or milk
1 tablespoon soy sauce or fish sauce
1 ½ cups cauliflower
2 cups baby spinach or chard
1 tablespoon lime juice

Method:
1.Heat oil in a large nonstick skillet over medium-high heat. Add pepper and onion and cook, stirring often, until beginning to soften – about 4 minutes.
2.Add garlic, ginger and curry paste; stir to mix. Add chicken and cook, stirring, until fragrant, about 2 minutes.
3.Stir in broth, coconut milk, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
4.Add cauliflower, reduce heat to medium-low and simmer, stirring occasionally, until the chicken is cooked through and the cauliflower is tender, about 10 minutes.
5.Stir in spinach and lime juice, do not cook long – just until spinach has wilted.
6.Serve immediately, with lime wedges.

Quick Pork Chop Recipe

Ingredients:

6 boneless pork chops
3 potatoes
1 large onion
seasoning to taste
parsley
oregano
1 tsp crushed garlic

Method:

1.Lightly brown pork chops in skillet, Remove and put aside.
2.Peel potatoes and slice into about 8 pieces. Cut onion into slices the same size as potatoes. Place potato slices in a well-greased casserole pan.
3.Place the pork chops on the potatoes and then add a layer of onion slices. Sprinkle with parsley, oregano, black pepper and garlic powder.
4.Cover the dish with aluminum foil, poking holes in foil with a fork. Bake at 350F (180C) degrees for 1 hour or until potatoes are cooked.

Lemon and Mustard Pork Chops

Ingredients:
4 – 6 pork steaks or chops
juice and rind of 1 lemon
1 Tsp of wholegrain mustard
olive oil
salt, pepper and garlic and herb seasoning
apple sauce to serve

Method:
1.Combine lemon juice,rind and 45 ml olive oil and whole grain mustard in a bowl. Coat pork steaks or chops with this mixture and leave in the refrigerator to marinate for 1 to 2 hours.
2.Remove steaks or chops from marinade, pan-grill in a tablespoon of heated olive oil in a heavy-based frying pan on a low heat until well cooked.
3.Serve with a dollop of apple sauce on each steak

Apple and Coconut Pork Roll

Ingredients:
600 g boned loin of pork, cut into 2 cm thick steaks
4 tart apples, peeled, cored and chopped
several spinach leaves
2 eggs
100g flour
100g coconut
mixed herbs to taste
oil for cooking
salt and pepper

Method:
1.Flatten steaks
2.Sprinkle the surface of the meat with salt, pepper and mixed herbs.
3.Lay the spinach leaves on the meat (do not let leaves hang over the edge of the meat.)
Fry the chopped apples until they start to caramelize.
4.Mash the apple, but retain some of the chunkiness. Spread the apple on the spinach.
Roll the meat up – place seam side downward onto a floured baking tray and let it rest in a freezer for 5 minutes.
Cover the roll with flour and shake off the excess. Dip into the beaten eggs, cover completely. Cover well with coconut.
Brown roll. Roast at 180ºC for 20 to 30 minutes.

Pork Fillets in Mustard Cheese Sauce

Ingredients:

4 Pork fillets, butterflied. (Cut length-wise, almost all the way through and then opened)

Cheese topping:
250g (1 cup) Mature cheddar cheese, grated
15ml (1 tablespoon) hot prepared mustard
125ml (½ cup) thick cream
Salt and pepper to taste

Method:
Place pork fillets open onto a board, gently flatten with a rolling pin or palm of hand. Grill the fillets until nearly done.
Mix all ingredients for cheese topping. Place fillets into a heated oven proof dish, pour the cheese topping over. Place in a moderate oven for 15 minutes or until cheese is lightly browned.

Pork Shank Curry

Ingredients:
1 kg (2lb) pork shanks
15 ml (1 tablespoon) cooking oil
2 onions, chopped
2 garlic cloves, crushed
30 ml (2 tablespoons) mild curry powder
3 large tomatoes, skinned and chopped
freshly-ground black pepper to taste
5 ml (1 teaspoon) salt
250 ml (1 cup) apricot juice
60 ml lemon juice (4 tablespoon)
125 ml sultanas (½ cup)
1 large apple, cored and chopped
Method:
1.Brown meat in heated cooking oil.
2.Add onions and garlic and sauté until transparent.
3.Add curry powder and fry for 1-2 minutes.
4.Add remaining ingredients.
5.Cover and simmer for 1½ – 2 hours or until the meat is tender.
6.Remove lid, increase heat and allow liquid to reduce until
7.suitably thickened.
8.Serve with rice.

HOT INDIAN CHUTNEY

A curry accompaniment, of thick consistency and very hot and spicy.

Ingredients:

500g (1 lb) cooking apples, peeled, cored and sliced
250 (½ lb) onions, skinned and coarsely chopped
4 cloves crushed garlic,
4 teaspoons salt
500g (l lb) soft brown sugar
1 litre malt vinegar ( 1 ¾ pint)
250g (½ lb) deseeded raisins, chopped
60ml (4 level tablespoons) ground ginger
large pinch cayenne pepper
45 ml (3 tablespoons) dry mustard

Method:

1.Simmer the apples, onions, garlic, salt, sugar and vinegar until quite soft. Blend and strain.
2.Add the raisins, ginger, cayenne pepper and mustard, mix well and leave in a warm but not hot place until the following day, to thicken.

Mrs Puffcrumb’s Plum Chutney

Ingredients:

1 kg (2 lb) sweet plums.
30 ml (2 tablespoons) pickling spice
2 cloves garlic, skinned and crushed
350 g (3/4 lb) onions, skinned and sliced
1 kg (2 lb) tomatoes, skinned and sliced
1 kg (2 lb) cooking apples, peeled, cored and chopped
1 litre (1 ½ pint) malt vinegar
250g (½ lb dried apricots, cut into bits
250g (½ lb) golden syryp
250g (½ lb) demarara sugar
20 ml (4 level teaspoons) salt

Method:

1.Clean the plums, have and de-stone.
2.Tie the pickling spice in a muslin bag.
3.Place the plums and all the other ingredients in a large pot and bring to the boil.
4.Reduce heat and simmer uncovered until the ingredients are soft and thick.
5.Remove the muslin bag.
6.Allow chutney to cool.
7.Decant into sterile jars and seal.

PEAR CHUTNEY

A dark, smooth, sweet and spicy chutney that is slightly hot.

Ingredients:

1.5kg (3 lb) pears, peeled, cored and sliced
4500g (1 lb) onions, skinned and chopped
500g (1 lb) green tomatoes, wiped and sliced
250g (½ lb) stoned raisins, chopped
750g (1 ½ lb) dark brown sugar
Pinch of cayenne pepper
Pinch of ground ginger
2 teaspoons salt
1 litre (1 ¾ pints) malt vinegar

Method:

1.Place all the fruit and vegetable ingredients into a saucepan, with no added liquid and simmer on a low heat until tender.
2.Add all the remaining ingredients and simmer until thick, with no excess liquid. Remove, allow to cool, pot into sterile jars and seal.

Green Tomato Chutney

A lightly spiced, smooth textured chutney, good with curries.

Ingredients:

450g (1 lb) cooking apples, peeled and cored
225g (½ lb) onions, skinned
1.4kg (3lb) green tomatoes, sliced thinly
225g (½ lb) sultanas
225g (½ lb) dark brown sugar
10ml (2tsp) salt
400ml (3/4 pint) malt vinegar
4 small pieces root ginger
2.5ml (½tsp) cayenne pepper
5ml (1 tsp) dry mustard

Method:

1.Mince the apples and onions and put into a saucepan with the rest of the ingredients. Bring to the boil, reduce the heat and simmer until the ingredients are tender and reduced to a thick consistency, with no excess liquid.
2.Remove the ginger, pot into sterile jars and sea.

Apple and Tomato Chutney

In addition to being a delicious chutney to use with almost any meat or cheese dish, this makes a nice home-made gift for friends.

Ingredients:

• 1 kg (2 lb) apples, peeled, cored and sliced

• 1 kg (2 lb) tomatoes, sliced

• 350g (3/4 lb) onions, skinned and chopped

• 1 clove of garlic, crushed

• 250g (½ lb) mixed dried fruit

• 350g (3/4 lb) dark brown sugar

• 15ml (1 tablespoon) mustard

• 5 ml (1 teaspoon) cayenne pepper

• 20 ml (4 teaspoons) slt

• 900ml (1 ½ pint) malt vinegar

Method:

1. Stew the apples in a small quantity of water until soft.

2. Put the apples, tomatoes, onions and garlic with the dried fruit, sugar, spices, salt and vinegar into a pan.

3. Bring to the boil, reduce the heat and simmer until the chutney becomes thick.

4. Pour into sterile jars and seal.

MASALA CUTLETS WITH CORIANDER-MINT SAUCE

750g firm-fleshed fish cutlets, slightly defrosted
herbal salt
60 ml red or fish Masala (curry powder)
30 ml sunflower oil

Sauce:
75 ml low-fat cottage cheese
75 ml low-fat spread, melted
1 bunch (about 30g) fresh coriander leaves, finely chopped
60 ml mint, finely chopped
or 10 ml mint sauce

To make the sauce, combine all the ingredients well and chill for at least an hour.
Remove the bones from the fish by making a triangular or square incision around the outer edges of the bones. Push the bones out of the cutlets. Season the cutlets with the salt.
Brush both sides with the masala and allow to rest for 30 minutes.
Brush the cutlets with the oil and braai over medium-hot coals or place under a hot grill or in a griller pan, 3 – 4 minutes per side or until cooked. Transfer to a serving platter.
Pipe or spoon a portion of the sauce in the centre of the cutlets. Serve at once with a brown and wild rice pilaf, and a cucumber salad.
Serves 4.

CURRIED PASTA SALAD

Dressing:
15 ml (1 T) oil
60 ml (4 T) white wine, vinegar or lemon juice
1 clove garlic, crushed
5 ml (1 tsp) curry powder
1,5 ml (1/4 tsp) chilli powder
5 ml (1 tsp) brown sugar

Place all ingredients in a screwtop jar and shake well.

Salad:
250g (3 cups) shell pasta
100g cauliflower florets
100g broccoli florets
100g green beans, topped, tailed and sliced
100g carrots, peeled and grated
250g baby corn, drained (try to use fresh, not canned)
15 ml (1 T) toasted sesame seeds

Cook pasta in boiling water until just tender. Drain, rinse under cold water.
Blanch cauliflower, broccoli and beans, and combine in a salad bowl with the carrot and corn. Toss with sesame seeds and dressing; cover and chill.
Serve with wholemeal pita bread for lunch or as an accompaniment to braais or grills.

NORTH INDIAN CHICKEN WITH SPICED POTATOES

Ingredients:

35ml sunflower oil
15ml cumin seeds
1 medium onion, chopped
2 cloves garlic, crushed
1 410g can Indian-style tomatoes*
4 carrots, cut into julienne strips
6-8 chicken thighs
45 ml fresh coriander, chopped

Heat oil in a large saucepan. Add cumin seeds (and masala if using) and stir for 30 seconds.
Add onion and garlic and sauté until softened.
Add tomatoes and carrots and stir to combine. Add the chicken pieces.
Spoon sauce over the chicken, then cover and simmer for 30 minutes or until chicken is cooked through. Season to taste with salt and sprinkle with fresh coriander.
Serve with spiced potatoes. Serves 4.

*If these are unavailable, use 1 x 410g chopped or whole tomatoes + 5-10 ml masala

Spiced Potatoes:
30 ml sunflower oil
6 potatoes, washed and cut into cubes
5 ml mustard seeds
5 ml cumin seeds
1 ml ground turmeric
5 ml dried crushed chillies
10 ml lemon juice

While chicken is cooking, heat oil in a pan. Add mustard and cumin seeds. When they pop, add the potato cubes and remaining spice. Stir to coat the potatoes, then cover with a lid and cook over medium heat for about 15 minutes until tender.
Season with salt and lemon juice and serve.

South African Indian Dahl Cookies

A delicious snack. Serve hot or cold.

• 500 g split peas, soaked in water overnight and coarsely mashed
• 5 ml (1 t) garlic paste
• 5 ml (1 t) ginger paste
• 6 green or red chillies, seeded and finely chopped
• half a bunch chopped coriander leaves
• half a bunch spring onions, chopped
• 1 medium-sized banana, mashed
• salt and pepper to taste
• oil for frying

1. Mix all the ingredients, except the oil, to form a dough.
2. Roll into small balls, flatten them with the palm of your hand, and make a small hole in the center of each cookie.
3. Fry the cookies in hot oil until brown on the outside and cooked inside.
4. Drain on paper towels and serve hot or cold.

LAMB VINDALOO

The amount of chili powder used can be varied according to taste. The quantities of chili powder and peppercorns used in this recipe make the dish quite mild.

• 1 pinch cardamom seeds

• 1 stick cinnamon

• 1 tablespoon cumin seeds

• 8 whole cloves

• 10 whole peppercorns

• 1 cup vinegar, preferably malt vinegar

• 1teaspoon mustard powder

• 1teaspoon chili powder, or to taste

• 1teaspoon paprika

• 1teaspoon ground turmeric powder

• 1teaspoon sugar

• 800g (3 lb) boneless lamb, cut into 5cm cubes

• 3 tablespoons oil

• 1 onion, finely chopped

• 2 teaspoons ginger paste

• 1tablespoon garlic paste

• salt to taste

• 3 cups hot water

Method:

1. Grind cumin seeds, cardamom seeds, cinnamon, cloves and peppercorns in a coffee grinder.

2. Transfer to a bowl. Add vinegar to ground spices.

3. Stir in mustard, chilli powder, paprika, turmeric and sugar, and mix well.

4. Add lamb and mix thoroughly. Leave to marinate for 5-6 hours, or preferably overnight.

5. Heat oil in a non-stick pan over medium heat. Add onion and saute until golden brown.

6. Stir in ginger and garlic pastes and stir-fry for 30 seconds.

7. Stir in marinated lamb and salt and cook for 2-3 minutes.

8. Add water and bring to the boil. Reduce heat to low, cover and simmer for an hour or so, stirring until lamb is tender.

9. Best served with plain rice, but most enjoyable with crusty bread as well.

Biryani

Biryani is a set of rice-based dishes made with different spices, basmati rice and meat and/or vegetables. It was brought to India by Muslim travellers and merchants. It reached South Africa with the Indian immigrants and is hugely popular in this part of the world. In South Africa it is usually spelled Breyani.

The name is derived from the Persian word beryā which means “fried” or “roasted”. The most common of biryani’s will consist of lamb, basmati rice, ghee, (clarified chicken fat), ginger, onions, and garlic. The premium varieties include saffron.

South African Breyani Recipe:

Rice Layer:

• 400g (500 ml) long grain rice
• 100g (125 ml) large brown lentils
• 10 ml salt
  
• 2 ml turmeric
• 1 litre water

Mince Layer:

• 2 onions, thinly sliced
• 500g (2 lb) lean beef mince
• 3 cloves
• 3 cardamom pods, bruised
• 2 pieces stick cinnamon
• 5 ml (1 teaspoon) crushed fresh ginger
• 5 ml (1 teaspoon)crushed garlic
• 10 ml (2 teaspoons) ground cumin
• 10 ml (2 teaspoons) ground coriander
• 5 ml (1 teaspoon) dried chili powder
• 5 ml (1 teasppon) turmeric
• 30 ml (2 tablespoons) tomato paste
• 125 (½ cup) diced carrots
• 125 g (½ cup) fresh or frozen peas
• 55g (55 ml) butter
• 150 ml waterRice Layer Method:

Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. Rinse and drain in a colander.

Mince Layer Method:

1. Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture.
2. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste.
3. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes.
   Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water.
4. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes (or bake at 180ºC). Serve with salad and chutney.

South African Indian Roti

Indians form part of the cultural heritage of South Africa, and the fusion food of traditional Indian recipes and South African Indian food forms an interesting and delicious way of eating.

A roti is a hot, savory pancake which is used as a wrap with curried meat or vegetables inside, or used as a bread to mop up curry.

Ingredients:

• 3 cups flour

• 1 teaspoon salt

• 45 ml (3 tablespoons) oil

• water to form a soft but not sticky dough

• 1 cup butter

• oil for frying

Method:

1. Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs.
2. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23cm x 32cm rectangle.
3. Spread the dough with softened butter and roll it up. Cover with a tea towel and leave for 30 minutes to rest.
4. Break off pieces of dough and form into balls the size of tennis balls.
5. Roll out each ball into a disc the size of a dinner plate.
6. Fry in hot oil for 2 minutes on each side.
7. Serve immediately with a curry filling, or on the side.

Dessert – Melktert (Milk tart)

This is a milk custard – the dessert has its origins in Holland and was brought over by Dutch settlers. It is a very popular South African dessert or tea time treat.

Make a pastry base in the usual way or buy a good quality ready made shortbread base and then fill as follows:

Ingredients:

• 500ml milk (2 cups)

• 1 stick cinnamon

• 25ml butter (2 T)

• 50ml sugar or sugar substitute (4T)

• 2 Eggs

• 50 ml Cake Flour (4T)

Method:

1. Scald the milk in a double boiler with the cinnamon stick.

2. Combine the sugar and flour and stir in the hot milk slowly.

3. Return to the heat and cook for 15 minutes with the lid off.

4. Remove from heat and stir in the butter.

5. When cool, add the eggs, one at a time, beating well after each addition.

6. Line a 22cm tart plate with the pastry and pour the filling mixture into the pastry base.

7. Bake at 200 deg C (400 deg F) for 20 minutes.Before serving sprinkle the top with powdered cinnamon and castor sugar.

Bobotie – A South African Indonesian Fusion Recipe

Bobotie is a spiced mince dish that has its origins in Indonesia. It is made from minced beef but pork or lamb can also be used. It is baked like a lasagna or cottage pie, but with a whipped milky egg mixture on top. In 1954 it was declared the National Dish of South Africa by the United Nations Women’s Organization.

Ingredients:

• 25g Butter

• 1 Large onion, chopped

• 1 kg Minced beef or lamb

• 2 Garlic cloves, crushed

• 2cm Fresh root ginger, peeled and grated

• 2 tsp Curry powder – mild to hot

• ½ tsp Turmeric

• 1 tsp Ground cumin

• 1 tsp Ground coriander

• 2 Cloves

• 3 Allspice berries

• 1 tsp Dried mixed herbs

• 60g (4 tablespoons) Dried apricots, chopped

• 30g (2 tablespoons) flaked almonds

• 3 tbsp Chutney

• 4 tbsp Chopped parsley

• 4 Bay leaves, plus extra to garnish

• 250ml (1 cup) full cream milk

• 3 Large eggs

• 60g (4 tablespoons) Sultanas (dried golden raisins)

Method:

1. Preheat the oven to 180C or 350F.

2. Heat the butter in a saucepan and cook the onions until soft. Set aside.

3. Over a high heat fry the beef, without oil, until golden brown. Remove from the heat and add the onions together with all the other ingredients except the milk and eggs. Mix well and put into an ovenproof dish Press the mixture down with the back of a spoon.

4. Beat the milk and eggs together lightly and pour over the mince mixture. Bake uncovered for approximately 30 minutes or until the topping has set and is golden brown.

5. Serve with a plain green salad or chopped tomato and onion sprinkled with a little vinegar. Serve with chutney and yellow rice. (Rice cooked in the usual way with a generous teaspoon or two of tumeric which flavors and colors the rice).