COCONUT CHICKEN CURRY WITH CAULIFLOWER CRUMBLE ~ Bantng

Woumarie

INGREDIENTS:
3 chicken breasts
½ cup coconut flour
Salt & pepper
Coconut oil; for frying
1 onion; minced
2 garlic cloves; minced
2 green peppers; diced
2 tbsp. (30 ml) curry powder
1 tin (425 g) tomatoes
1 tin (400 ml) coconut cream
1 tbsp. (15 ml) hot pepper sauce
For the cauliflower crumble:
1 packet (300 g) shredded cauliflower (about 1 large head)
Small handful fresh coriander leaves; chopped
1 tsp. (5 ml) cumin seeds
Juice of ½ a lime
Salt & pepper; to season
1 tbsp. (15 ml) coconut oil

METHOD:
Preheat the oven to 180°C. Cut the chicken breasts into strips. Season the coconut flour with salt and pepper, then dust the chicken strips. In a heavy-based pan over moderate to high heat, fry the strips until golden. Remove and set aside. Add the onions, garlic and pepper to the pan and fry until soft. Stir through the curry powder and fry for a further 30 sec. combine the chicken with the curried onion mixture. Place in an ovenproof dish. In a saucepan over moderate heat, combine the tomatoes, coconut cream and pepper sauce. Cook until heated through. Pour the sauce over the chicken strips. Bake for 45 min. or until cooked through and bubbling. To make the cauliflower crumble, fry the cauliflower in the coconut oil, stirring often to prevent burning. Add the coriander, cumin seeds and lime juice. Season. Stir to combine and cook until it just starts browning on the edges. Serve the curry chicken on a bed of cauliflower rice.

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Spaghetti Bolognese

Send in by Jan van Niekerk

Cape Malay Cooking

Ingredients
500 grams of beef mince
1 onion peeled and finely chopped
2 tablespoons of cooking oil
5 cloves of garlic peeled and finely chopped
100grams of tomato paste
1 tablespoon of sugar
1 small carrot peeled and grated or chopped into tiny cubes
Salt and pepper to taste
Some chopped italian parsley
You may also use some fresh basil or a pinch of Italian herbs .
1 packet of Spaghetti cooked as to packet cooking instructions .

Method
In a heated pot add your oil and the mince , onion , garlic , carrot and salt and pepper and allow to brown a bit on medium to high heat, stirring when needed , this will take about 10 minutes , add a cup of hot and cook on medium heat until all water has cooked away . Next add your tomato paste and 1 tablespoon of sugar and Braise for a few minutes stirring when needed . Next add 2 cups of hot water and simmer for about 30 -40 minutes stirring when needed . This slow long cook will add depth to the flavour.
Serve with cooked spaghetti and drizzle with your cheese of choice . A sure favourite with the kids and adults alike . And it’s that easy .

 

BEEF ‘N GREEN BEAN CURRY

Add sweet potato to a green bean curry for extra flavor and body, and season with garlic, ginger, lemon juice and brown sugar.

Ingredients
30 ml (2 T) oil
500g stewing steak, sliced into strips
2 onions, finely chopped
2 cloves garlic, crushed
5 ml (1 t) fresh ginger
20 ml (4 t) curry powder
5 ml (1 t) turmeric
15 ml (1 T) brown sugar
5 ml (1 t) lemon juice
salt and freshly ground black pepper to taste
250 ml (1 cup) hot water
2 sweet potatoes, peeled and cubed
1 can (410g) green beans (French cut), drained or fresh green beans, sliced

Method
Heat the oil in a heavy-based saucepan and brown the meat strips. Remove from the saucepan and set aside. Fry the onions, garlic and ginger in the remaining oil until tender and fragrant. Return the meat to the saucepan and season with curry powder, turmeric, brown sugar, lemon juice, and salt and black pepper. Stir-fry for about 5 minutes. Add the water, reduce the heat and simmer for about 1-1 ½ hours or until the meat is nearly tender. Add the sweet potato cubes and fresh green beans (if using) and simmer for another 25 minutes or until the sweet potatoes are tender. Add the canned green beans (if using) and simmer for another 5 minutes until warmed through. Serves 6-8.
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BREYANI

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 lean beef mince
3 cloves
3 cardamom pods, bruised
2 pieces stick cinnamon
5 ml crushed fresh ginger
5 ml crushed garlic
10 ml ground cumin
10 ml ground coriander
5 ml crushed dried chilli
5 ml turmeric
30 ml tomato paste
125 frozen diced carrots
125 g frozen peas
55g (55 ml) butter
150 ml water

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

Mince Layer: 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. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. 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. 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.

 

BASIC CURRIED STEW (‘Westernised’!)

Ingredients
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder
15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour

Method
Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry, turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. 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.
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