THESLACKFRUSTRATEDFOODIE!
Hi Guys
Well I am back after a long absence! Been busy in the Mother City organising my life and future! So here are some nice new recipes to titilate your tastebuds!
MISSISSIPI MUD PIE:
150 gr Dark Chocolate
50 gr unsalted butter
30 ml golden syrup
6 eggs
300 gr soft light brown sugar
1 teaspoon vanilla essence or extract (personal choice)
1 basic pie crust, partially baked blind
350 ml whipped cream
Method:
Preheat the oven to 170 degrees.
Put the chocolate, butter and golden syrup in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Leave until melted and smooth, then remove from the heat and cool slightly.
While the chocolate mixture is melting, put the eggs, sugar and vanilla in a freestanding electric mixer with a whisk or hand held beater and beat until well combined.
Gradually beat the warm chocolate mixture into the egg mixture on a slow speed. Make sure the chocolate is not too hot, or the eggs will scramble. Beat thoroughly until smooth.
Pour into the partially blind-baked piecrust and bake in the preheated oven for about 35-40 minutes. Check regularly after 30 minutes to make sure it isn't burning. The baked pie should be firm to the touch but still have a slight wobble in the centre. Leave to cool completely, then cover and refrigarate overnight.
When you are ready to serve the pie, whip the cream with a handheld electric whisk in a large bowl until soft peaks form, then spread over the pit and finish with chocolate shavings.
RICH SHORT CRUST PASTRY:
250 gr cake flour
1 ml salt
7 gr icing sugar
1 egg yolk
15-30 ml cold water
150 gr butter
METHOD:
Sift the flour, salt and icing sugar together in a large bowl.
Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Mix the egg yolk together with half of the water and add to the flour mixture.
Using a metal palette knife, mix the egg yolk mixture into the flour mixture until a dough is formed. Add more water if necessary.
Cover with clingfilm and allow the pastry to rest in the fridge for approximately 30 minutes or until well chilled.
Line your pie dish with the pastry, and do not cut the excess until after you have baked it blind, then the pastry will not shrink and fill the whole pie plate to the top.
BAKING BLIND:
Place some greaseproof paper over the pastry lined dish and put some lentils or beans that you keep for this sole purpose of "BAKING BLIND" as they can be re-used for the next time.
Bake in a pre-heated oven 200 degrees for 20 minutes.Then remove the paper and beans and bake for another 20 minutes. Slice the excess pastry with a very sharp knife to neaten the pie plate and put in the filling. This can be used for sweet and savoury.
SAVOURY- add in grated cheese, mustard powder, anything of your choice to make it savoury.
HAPPY BAKING!
Sue
Thursday, October 7, 2010
Tuesday, September 21, 2010
HEALTH BREAD
Hi Guys
Once again I have been bad, not writing regularly and I apologise, but running around Cape Town trying to get busy!
Here is a stunning wholewheat bread recipe especially for Nienka!
WHOLEWHEAT HEALTH LOAF:
5 Cups Farine Grains de bleu (wholewheat flour from London)
1 cup oats
1 cup Linseed
1 cup Sunflower seeds
2 tsp bicarb
8 teaspoons brown sugar
6 teaspoons honey (buy the cheap tall 1 litre bottle in plastic at jam section)
Pumpkin seeds (if available)
Raisins/Sultanas optional
1 litre natural yoghurt or buttermilk unsweetened one
You can add in half a cup of poppy and linseed into the mixture as well
Method: (Makes 2 loaves)
Purchase the Tefal non stick loaf pans from London
Mix all the dry ingredients together then add in the yoghurt and honey. Mix well with your hand.
Divide into 2 loaf pans and make patterns with Poppy seeds, sesame seeds etc on the top of the loaf, and place them in an oven at 160* for about 1 hour or until a skewer comes away clean, possibly with a slight amount of mixture on the skewer.
Remove from the oven, cool, wrap in foil and place in the refrigerator.
This allows the bread to be sliced well, and the refrigerating it firms up the inside of the loaf, and also in the heat keeps it fresh for longer.
Divine toasted with loads of butter and marmalade!!
Enjoy! And remember that all the seeds can be bought at London however sometimes they are out of stock so you must go to Quartier Gourmande in Quattro Bornes.
Cheers
Sue
Once again I have been bad, not writing regularly and I apologise, but running around Cape Town trying to get busy!
Here is a stunning wholewheat bread recipe especially for Nienka!
WHOLEWHEAT HEALTH LOAF:
5 Cups Farine Grains de bleu (wholewheat flour from London)
1 cup oats
1 cup Linseed
1 cup Sunflower seeds
2 tsp bicarb
8 teaspoons brown sugar
6 teaspoons honey (buy the cheap tall 1 litre bottle in plastic at jam section)
Pumpkin seeds (if available)
Raisins/Sultanas optional
1 litre natural yoghurt or buttermilk unsweetened one
You can add in half a cup of poppy and linseed into the mixture as well
Method: (Makes 2 loaves)
Purchase the Tefal non stick loaf pans from London
Mix all the dry ingredients together then add in the yoghurt and honey. Mix well with your hand.
Divide into 2 loaf pans and make patterns with Poppy seeds, sesame seeds etc on the top of the loaf, and place them in an oven at 160* for about 1 hour or until a skewer comes away clean, possibly with a slight amount of mixture on the skewer.
Remove from the oven, cool, wrap in foil and place in the refrigerator.
This allows the bread to be sliced well, and the refrigerating it firms up the inside of the loaf, and also in the heat keeps it fresh for longer.
Divine toasted with loads of butter and marmalade!!
Enjoy! And remember that all the seeds can be bought at London however sometimes they are out of stock so you must go to Quartier Gourmande in Quattro Bornes.
Cheers
Sue
Tuesday, September 7, 2010
Hi Guys
Hope you all had a fab weekend? I spoilt myself last week and purchased a new book called Ottolenghi, well when next you are in a good bookshop go and find this recipe book and purchase it, or even better if you are in London go to the shop in Notting hill! I think you will be blown away by everything, especially the passion these guys have with food and flavours!
I am going to share a couple of their recipes with you, and hope that you enjoy them as much as I am, both eating and savouring the taste of their freshly prepared food and pastries.
Roast chicken with saffron, hazelnuts and honey:
8 Large chicken thighs, or 1 large chicken divided into quarters
2 onions, roughly chopped
4 TBSP Olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch saffron strands
juice of 1 lemon
4 TBSP cold water
2 tsp coarse sea salt
1 tsp black pepper
100 gr unskinned hazelnuts
70gr honey
2 tsp rosewater (london supermarket baking department)
2 spring onions roughly chopped
Method:
In a large bowl mix the chicken pieces with the onion, olive oil,ginger,cinnamon, saffron, lemon juice,water, salt and pepper. Leave to marinate for at least an hour or overnight in the fridge (This is better)
Preheat the oven to 190* D and spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
Transfer the chicken and marinade to a roasting tray large enough to accomodate everything comfortably. Arrange the chicken pieces skin-side up and out the tray in the oven for about 35 minutes.
WHile the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5 - 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped spring onions.
Roast potatoes and Jerusalem artichokes with lemon and sage:
500 gr small potatoes
500 gr artichokes (tinned)
4 cloves garlic crushed
50 ml olive oil
2 tsp roughly chopped sage
1 tsp salt
1/2 tsp black pepper
1 lemon
250 gr cherry tomatoes
170 gr black olives, pitted
2 tsp roughly chopped parsley
Pre-heat the oven to 200*D Wash the potatoes well and put them in a large saucepan and cover with plently of salted water. Bring to the boil and simmer for 20 minutes until semi-cooked, drain cool slightly and then cut each potato in half lengthways. Put them in a large roasting tray.
Drain the artichokes, cut them into 5mm slices and add to the potatoes. Add the garlic,olive oil,sage,salt and pepper. Mix everything well with your hands and put in the oven.
Meanwhile, thinly slice the lemon and remove the pips. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again and cook for a further 15 minutes.
Remove from the oven and stir in the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley!
Enjoy these flavours they are absoloutly delicious!
Cheers
Sue x
Hope you all had a fab weekend? I spoilt myself last week and purchased a new book called Ottolenghi, well when next you are in a good bookshop go and find this recipe book and purchase it, or even better if you are in London go to the shop in Notting hill! I think you will be blown away by everything, especially the passion these guys have with food and flavours!
I am going to share a couple of their recipes with you, and hope that you enjoy them as much as I am, both eating and savouring the taste of their freshly prepared food and pastries.
Roast chicken with saffron, hazelnuts and honey:
8 Large chicken thighs, or 1 large chicken divided into quarters
2 onions, roughly chopped
4 TBSP Olive oil
1 tsp ground ginger
1 tsp ground cinnamon
a generous pinch saffron strands
juice of 1 lemon
4 TBSP cold water
2 tsp coarse sea salt
1 tsp black pepper
100 gr unskinned hazelnuts
70gr honey
2 tsp rosewater (london supermarket baking department)
2 spring onions roughly chopped
Method:
In a large bowl mix the chicken pieces with the onion, olive oil,ginger,cinnamon, saffron, lemon juice,water, salt and pepper. Leave to marinate for at least an hour or overnight in the fridge (This is better)
Preheat the oven to 190* D and spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside.
Transfer the chicken and marinade to a roasting tray large enough to accomodate everything comfortably. Arrange the chicken pieces skin-side up and out the tray in the oven for about 35 minutes.
WHile the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for 5 - 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped spring onions.
Roast potatoes and Jerusalem artichokes with lemon and sage:
500 gr small potatoes
500 gr artichokes (tinned)
4 cloves garlic crushed
50 ml olive oil
2 tsp roughly chopped sage
1 tsp salt
1/2 tsp black pepper
1 lemon
250 gr cherry tomatoes
170 gr black olives, pitted
2 tsp roughly chopped parsley
Pre-heat the oven to 200*D Wash the potatoes well and put them in a large saucepan and cover with plently of salted water. Bring to the boil and simmer for 20 minutes until semi-cooked, drain cool slightly and then cut each potato in half lengthways. Put them in a large roasting tray.
Drain the artichokes, cut them into 5mm slices and add to the potatoes. Add the garlic,olive oil,sage,salt and pepper. Mix everything well with your hands and put in the oven.
Meanwhile, thinly slice the lemon and remove the pips. After the vegetables have been roasting for about 30 minutes, add the sliced lemon, stir with a wooden spoon and return to the oven for 20 minutes. Now add the cherry tomatoes and olives, stir well again and cook for a further 15 minutes.
Remove from the oven and stir in the chopped parsley. Transfer to a serving dish and garnish with the remaining parsley!
Enjoy these flavours they are absoloutly delicious!
Cheers
Sue x
Tuesday, August 31, 2010
Hi Guys
Well I thought I would add on some more recipes as I am sitting at my computer! I laugh at myself, give you a recipe to make, then I do something completely different for our supper! We are actually having grilled lamb loin chops! Remember now that you have all these wonderful butcheries opening up on the island, that a simple grilled chop (not overcooked) and seasoned with maldon sea salt, black pepper and fresh rosemary is divine, served with a baked potato and crisp fresh salad!
The strawberries in SA at the moment arealmost the size of fig's, so hopefully this easy "Cheats" strawberry Bavarois will be as enjoyable to make as to eat!
Cheats Strawberry Bavarois:
85 gr sachet strawberry jelly
2 Tbs strawberry liqueur (optional)
375 ml evaporated milk (ideal milk)
150 ml thickened cream whipped to soft peaks
2 Tbs grated white chocolate
Method:
Place the jelly in a large bowl. WHisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and fresh strawberries, if desired. Now you know why it's a cheats bavarois because you don't actually need the fresh strawberries!!
Cheers
Sue x
Well I thought I would add on some more recipes as I am sitting at my computer! I laugh at myself, give you a recipe to make, then I do something completely different for our supper! We are actually having grilled lamb loin chops! Remember now that you have all these wonderful butcheries opening up on the island, that a simple grilled chop (not overcooked) and seasoned with maldon sea salt, black pepper and fresh rosemary is divine, served with a baked potato and crisp fresh salad!
The strawberries in SA at the moment arealmost the size of fig's, so hopefully this easy "Cheats" strawberry Bavarois will be as enjoyable to make as to eat!
Cheats Strawberry Bavarois:
85 gr sachet strawberry jelly
2 Tbs strawberry liqueur (optional)
375 ml evaporated milk (ideal milk)
150 ml thickened cream whipped to soft peaks
2 Tbs grated white chocolate
Method:
Place the jelly in a large bowl. WHisk with 100 ml boiling water to dissolve, then allow to cool. Add the liqueur, if using, then add the evaporated milk and use a hand whisk to beat until thick and frothy.
Pour the mixture into your prettiest serving glasses or dishes and chill for at least 4 hours until set.
When ready to serve, top each bavarois with whipped cream, white chocolate curls and fresh strawberries, if desired. Now you know why it's a cheats bavarois because you don't actually need the fresh strawberries!!
Cheers
Sue x
Monday, August 30, 2010
Hi Guys
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Well it's a very windy Tuesday in the mother city, seems like soup may be a good choice of what to make for supper tonight!
Soupe Au Pistou (Serves 4-6)
Pistou, a paste of basil, garlic and olive oil similar to Italian pesto, hails from Provence in the sunny south of France!
1 TBS Olive Oil
20 gr unsalted butter
1 leek (pale part only) thinly sliced
1 Large potato, peeled, cut into 1 cm cubes
3 cups (750ml) chicken or vegetable stock
400 gr flageolet beans or cannellini beans, drained, rinsed
200 gr baby green beans, trimmed cut into 2cm lengths
2 zucchinis (baby marrow) cut into 1 cm lengths
500 gr broad beans, podded ( to give about 1 cup)
1 cup (120gr) frozen peas
PISTOU:
2 cloves garlic
1 cup fresh basil leaves
2 TBS toasted pine nuts
2 TBS Olive oil
1/3 cup (25gr) grated parmesan
Method:
For the Pistou, place the garlic, basil leaves and pine nuts in a magimix or mortar and pound or process until you have a coarse paste. Stir in the olive oil and parmesan cheese, then season. Keep the pistou, covered in the fridge for up to 1 week (it may discolour slightly but the flavour won't be affected.
Heat the olive oil and butter in a large saucepan over a medium heat, add the leek and cook for 5 minutes or until softened. Add the potato and stock, then bring to a simmer and cook for 10 minutes. Add the remaining ingredients, then season with salt and pepper and simmer for 10 minutes or until the vegetables are tender. Stir in 1 TBS of Pistou, then serve in bowls with the remaining pistou on the side.
Flageolet beans are from selected delis and gourmet shops, broad beans are from selected greengrocers or markets when in season. Try Kaddyplus, London, and Le Quartier Gourmande for those of you in Mauritius! (Oh and Medine market)
Crisp Skinned Salmon with mustard spring greens: (serves 6)
6 x 180gr Salmon fillets with the skin on
2 TBS Olive oil
2 bunches thin asparagus spears (no fresh used green tinned one's)
250 gr mixed sugar snap peas, snow peas and baby green beans
80 gr unsalted butter
1 TBS wholegrain mustard
1/2 cup fresh mint leaves
2 TBS finely chopped chives
Lemon Mayonnaise dressing:
1/2 cup (150gr whole egg mayonnaise (use my recipe)
Juice of 1 small lemon
2 TBS creme fraiche or sour cream (whip cream addd in lemon juice to make it sour)
Preheat Oven to 180* D
For the dressing, place mayo, lemon juice and creme fraiche or sour cream in a bowl and mix until you have a loose dressing. Season with sea salt and then set aside.
Rub salmon fillets with salt and pepper. Heat a large ovenproof frypan over a medium heat. When the pan is hot, ad the salmon skin-side down and cook for 1 minute until it starts to crisp. Turn and cook for a further 30 seconds, then transfer the pan to the oven and bake for a further 5 minutes or until cooked but still a little rare in the centre.
Meanwhile blanch all the vegetables in a pan of boiling salted water for 1 minute until bright green. Drain, refresh in cold water, then drain again. Melt the butter in the same pan over a medium heat, then stir in the mustard. Add the blanced vegetables and mint and toss for 1 minute, then stir in chives and season with sea salt and freshly ground black pepper.
Serve the fish with the mustard greens, drizzled with the dressing!
Delicious, so go shopping and get cooking!
Cheers
Sue xx
Hey Guys
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Well it's Monday morning and I have been fighting with my internet!! However seems that nothing is wrong with it, guess it's me and this age thing!
The weekend was good, and I saw quite a good movie at Nouveau called Chloe with Liam Neeson who I rate as fairly sexy, and Julianna Moore I have always loved as an actress, quite an erotic movie, more a chick flick then for the guys!
We then ventured to Kalk Bay yesterday and had breakfast at the Olympic Cafe, they have an unbelievable following, their bakery must be one of the best in town, but the appearance and cleanliness leaves much to be desired, and when I am served my meal on a chipped plate, it freaks me out! However we had a delicious breakfast, but on venturing to the loo's I was fairly put off by what I saw, and wondered if the Health Department was to make an inspection, how long it would be before they were closed then down to clean up the joint?? Awh maybe we will try somewhere else next time!
AUBERGINE PARMIGIANA:
2 Large Aubergines, thinly sliced lengthways
2 TBSP Olive oil
3 fat garlic cloves, thinly sliced
2 x 200 ml cartons fresh napoletana sauce (or your own homemade one)
4 roast red peppers roughly chopped
20 gr roughly chopped basil
150gr Taleggio or Fontina cheese, coarsely grated
50 gr Parmesan coarsely grated
salt and ground black pepper
ciabatta to serve
METHOD:
Preheat the oven to 200*D (180*C) and preheat the grill to high. Put the aubergines on an oiled baked sheet, brush with olive oil, scatter over the garlic and season with salt and pepper. Grill for 5-6 minutes until golden.
Spread a little Neapoletana sauce over the base of an oiled ovenproof dish, then cover with a layer of aubergine and peppers, packing the layers together as tightly as you can. Sprinkle a little basil and some cheese over the top, repeat the layers, finishing with a layer of cheese. Season with pepper. Cook in the oven for 20 minutes or until golden. Serve hot with ciabatta and a green salad.
Enjoy
Sue x
Enjo
Thursday, August 26, 2010
Hi Guys
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
I am trying to keep you in the loop on a daily basis with recipes and failing dismally apologies!! However, I am busy running around Cape Town trying to get some business ventures going and just run out of time to write recipes onto the blog! So I wil make up for the days I have been slack now.
Orange, ALmond and Saffron Couscous:
Grated zest of 1 Large Orange and 500 ml freshly squeezed Orange juice or Ceres
3 tsp Dijon Mustard
2 tsp extra virgin olive oil
2 tsp finely grated ginger
1/2 tsp ground cumin
1 1/3 cups (265gr) couscous
1 cup (250ml) chicken stock heated with a pinch of saffron threads
1 TBS lemon juice or more to taste
1/4 cup toasted flaked almonds
1/2 cup each chopped coriander and mint
METHOD:
Bring the orange juice to the boil in a pan over medium-high heat. Reduce and simmer for about 18-20 min until it has reduced to about 1/3 cup (80ml) syrupy juice, watching as it might bubble over.
Place orange zest,mustard,oil,ginger,cumin,reduced juice and 1 tsp salt in a large heatproof bowl and mix well. Stir in the couscous then pour over the hot-infused stock and cover with cling wrap and stand until the liquid is absorbed.
Fluff the couscous with a fork, then mix in the lemon juice,salt and pepper to taste. Just before serving, fold through the almonds and chopped herbs, then ttransfer the couscous to a large platter.
DELICIOUS!!!
Chicken with Peanut Sauce: (Serves 4)
4 skinless chicken breasts cut into strips
1 tsp ground coriander
2 garlic cloves, finely chopped
about 4 tsp vegetable oil
2 tsp honey
fresh coriander sprigs to garnish
Peanut Sauce:
1 tsp vegie oil
2 tsp curry paste
2 tsp brown sugar
2 tsp peanut butter
200 ml coconut milk
Method:
Mix the chicken with the ground coriander, garlic, oil and honey. Cover, chill and leave to marinate for 15 minutes.
To make the peanut sauce, heat the oil in a pan and add the curry paste, brown sugar and peanut butter. Fry for 1 minute. Add the coconut milk and bring to the boil stirring all the time, then simmer for 5 minutes.
Meanwhile heat a wok or large frying pan and when hot, stir-fry the chicken until cooked through, ading more oil if needed.
Serve with fragrant rice, couscous and the peanut sauce poured over. Garnish with the coriander sprigs.
Enjoy more tomorrow
Sue x
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