recipes

CHILLI BITES
500ml (2 cups) self-raising flour
1 large onion, chopped
3-4 green chillies, chopped
125ml fresh coriander (dhania), chopped
10ml (2 tsp) cumin (jeera)
salt to taste (+/- 2½ tsp)
oil for deep-frying
Heat oil for frying
Combine the rest of the ingredients
Mix well into a batter
Drop teaspoonsful into hot oil
Fry until well puffed and golden
Drain from oil onto absorbent paper



VEDDAR
2 cups split peas (soaked in warm water for 4 hours)
3 onions
6 dry red chillies
1 bunch spring onions (shallots)
½ bunch coriander
4 cloves garlic
1 tsp baking powder
salt to taste
oil for deep frying
Wash and drain peas thoroughly
Grind to a smooth paste and place in a bowl
Finely chop onions, chillies, spring onions, coriander and garlic
Mix all the ingredients well with a wooden spoon
Shape into a flattish circle and fry until a deep golden colour

FISH CAKES
Steam fish (±10 minutes) (break into small pieces)
Steam potatoes, mashed
Onions, cut very fine
Dhania, cut very fine
Salt
Ginger & garlic (very little)
Chillies, cut very fine




SAMOOSA STRIPS
500ml (2 cups) cake flour
3ml (½ tsp) salt
190ml (¾ cup) water
cornflour as needed for sprinkling
oil as needed for smearing
Sift flour and salt in a mixing bowl
Add water and mix into a stiff dough
Knead well, cover with damp cloth and leave aside for 30 minutes
Divide dough into 8 portions
Roll out each portion to the size of a saucer
Smear oil edge to edge onto 6 of the rolled-out pastry
Sift cornflour lightly on each oiled pastry
Make two stacks of 3 each and cover with unoiled pastry
Evenly roll the stacks of pastry into a large disc
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries
Place on tray and cover with a damp cloth
Complete tossing the second lot in the same way
Cut through stack with kitchen scissors or sharp knife to desired width
Snip off the uneven ends to form an even pastry





SOJI
250g tasty wheat
187.5g margarine
¾ cup sugar
2 sticks cinnamon
500ml milk
½ cup water
colouring
elachi
Boil milk, sugar, cinnamon, water and colouring
Fry tasty wheat, then add margarine, then add boiled mixture.

MOORKOO
2 cups water
1¾ tsp salt
½ tsp pepper
1 tsp jeera (cumin seeds)
1½ cups maize meal
¼ cups cornflour
oil for deep frying
Place water in a saucepan and bring to rapid boil
Add salt, pepper and jeera
Sift maize meal and cornflour and stir in
Remove from heat and mix well
Leave aside to cool
Heat oil for frying
Fill moorkoo gadget with prepared dough
Pipe circles of the dough into hot oil and fry until lightly browned and crisp
Drain on absorbent paper
BATTER – FISH/CHICKEN
Flour
Thyme
Garam masala
Water
Chilli powder

PIZZA / BREAD

PIZZA BASE
4½ cups flour
1 tsp salt
2 tsp sugar
50ml oil
1¼ cups lukewarm water
½ tsp oregano (optional)
10g sachet instant dry yeast
Sift flour and salt in a mixing bowl
Stir in sugar, yeast and herbs
Make a well in the centre
Add oil and water
Mix all ingredients to form a soft, elastic dough, kneading for ±8 minutes
Smear surface of dough with oil and leave covered in a warm place for 30-45 minutes
Knock down the well-risen dough, divide into two portions and roll out to fit pizza pan
Brush with tomato chutney, fill and bake at 180°C until done




PIZZA
1 cup flour
1 teaspoon baking powder
1 Tablespoon butter
milk
Bake for 15 minutes.







FOCACCIA
5 cups cake flour
1 cube fresh yeast and 1 tsp sugar
2 tsp salt
2 cups water (lukewarm)
½ cup melted butter
1 tbs fresh thyme or oregano
1 tbs garlic slivers
1 tbs sugar
salt for sprinkling over
Place dry ingredients in a large bowl
Reserve half a cup of flour for dusting when kneading
Cream the yeast with 1 tsp sugar and stir into the water
Make a well in the flour and pour in the butter and yeast liquid
Knead into a soft dough
Rub oil over the ball of dough
Cover and leave to double for an hour
Punch down and knead again
Divide the dough into 8 portions
Flatten each into a round and arrange on a floured baking sheet
Allow to rise for 25 minutes
Pre-heat oven to 200°C
Brush focaccia with melted butter and salt
Press the thyme or oregano and garlic on top of each
Bake for 20 minutes or until golden brown
Serve hot














NAAN
8 cups flour
2 tsp salt
¼ cup sugar
½ cup full-cream powdered milk (Klim)
2 tbs fennel seeds (soumph)
2 x 10g sachets instant yeast
3 eggs
125g butter or ghee, melted
250ml maas (yoghurt)
375ml lukewarm water (1½ cups)
Poppy seeds for sprinkling over naan
Place all the dry ingredients in a large mixing bowl and sprinkle the yeast over
In a separate bowl, beat eggs, butter and maas
Stir in the warm water
Pour liquid onto dry ingredients and mix into a soft dough. Knead well
Cover and leave to rise for half an hour in a warm place
Knock down and divide into 12 portions
Roll into balls, flatten slightly with a rolling pin
Place on baking sheet, greased and dusted with flour
Leave tray away from draught for 20 minutes
Pre-heat oven to 180°C
Brush risen naans with milk and sprinkle poppy seeds
Bake for 20 minutes
Remove, brush with melted ghee or butter, cover with damp cloth to retain softness
VARIATION: Brush risen dough with garlic butter














FLAKY ROTI
4½ cups flour
3½ tsp baking powder
1½ tsp salt
1½ tsp sugar
60ml semi-solid ghee
2 cups hot water
extra flour as needed
extra ghee for brushing
Sift dry ingredients into a large mixing bowl
Rub in the ghee
Add the water and make a soft dough. Knead well
Divide the dough into 12-15 equal segments, depending on the thickness of roti required, although 12 will give a flakier roti
Mould into balls, dust with flour and roll out into the size of a side plate
Brush lightly with melted ghee, sprinkle flour over and fold to make a square
Roll into a roti 20cm x 20cm
Heat a griddle to moderate
Toast the roti on both sides, smearing ghee liberally as it puffs up and browns lightly
Remove onto lined roti dish



CHICKEN

BARBECUED SWEET & SOUR CHICKEN WINGS
½ cup oil
grated onion
1 tbs garlic paste
1 tbs ginger paste
1 cup tomato puree
1 cup tomato sauce
½ cup vinegar
¼ cup Worcestershire sauce
½ cup caramel brown sugar
1 tbs chilli paste
1 tsp lemon pepper
2 tbs fresh lemon juice
1 cup water
salt to taste
Heat oil in a pot
Sauté onion, garlic and ginger for 4-5 minutes
Stir in remaining ingredients, except chicken wings
Allow to simmer for 20 minutes
Remove from heat and cool completely
Pour over chicken wings and refrigerate overnight
Baste a few times during grilling














CHICKEN BREASTS
5 chicken breasts
salt and pepper
pineapple strips
flour
1 egg
breadcrumbs
thyme
Sprinkle breast pieces with salt, pepper and thyme.
Place pineapple in centre.
Roll up and pin with toothpick.
Roll in flour, then egg, then crumbs.
Fry till golden brown.
Place in oven @ 180°C for ±10 minutes.




CHICKEN DRUMSTICKS
12 chicken drumsticks, skinned
2 tbs lemon juice
3 beetroot, peeled and finely grated
salt to taste (± 2½ tsp)
½ cup yogurt
½ cup cream
2 tbs garlic paste
1 tbs ginger paste
2 tsp roasted and ground shah jeera (caraway)
2 tsp garam masala
1 tsp coarse black pepper
ghee or butter
Make incisions on the drumsticks and rub in lemon juice, beetroot and salt. Refrigerate for a few hours
Mix the rest of the ingredients and marinate drumsticks for two hours
Roast in oven or braai, basting with ghee or butter


SOUTHWEST TORTILLA CASSEROLE
1 can corn, drained
1 can stewed tomatoes
chopped chillies
2 Tablespoons oil
3 Tablespoons flour
2½ cups milk
2½ cups boneless cooked chicken, cut into cubes
1 can black beans, rinsed and drained
¼ cup chopped parsley
¾ cups shredded cheese with parsley for garnish
Preheat oven to 190°C. In bowl, combine corn, stewed tomatoes and chillies with their liquid. Spoon half corn mixture into bottom of glass baking dish.
Prepare white sauce: in a saucepan over medium heat, into hot oil, stir flour until blended; cook for 1 minute. Gradually stir in milk, cook, stirring constantly until mixture boils and thickens.
Into corm mixture remaining in bowl, stir chicken, black beans, parsley, 1 cup shredded cheese and half the white sauce.
Arrange half the tortillas over corn mixture, top with the chicken mixture. Arrange remaining tortillas over chicken mixture, top with remaining white sauce, then remaining cheese.
Bake casserole 30 – 35 minutes until hot in the centre and bubbling around the edges. Let stand for 15 minutes for easier serving. Garnish with chopped parsley.


















MALAAI CHICKEN TIKKA
1.5kg filleted chicken breasts
1 tsp salt
2 tbs lemon juice
½ cup cream
½ cup mayonnaise
2 tsp garam masala
2 tsp dhania powder
1 tsp jeera powder
1 tsp fennel powder
2 tsp ginger paste
1 tsp garlic paste
2 tbs chilli paste
4 tbs ground mint
½ cup melted butter
Cut the fillets in even-size pieces, rinse and drain well
Add salt and lemon juice, toss and leave aside for 15-20 minutes
Squeeze out excess moisture and place in another container
Combine the rest of the ingredients and mix with the chicken pieces
Leave aside to marinate for about two hours
Thread onto a skewer, place on grill, baste with marinade and cook until done (± 10 minutes)
Serve with salads and naan


















BAKED CHICKEN WITH GARLIC AND ROSEMARY (Serves 4)
8 chicken portions
2 cup olive oil
juice of 1 lemon
1 heaped tsp chicken stock powder
salt and milled pepper
1 lemon, thickly sliced
10 cloves garlic, unpeeled
4 sprigs fresh rosemary
Wipe chicken with damp cloth and place in casserole dish.
Mix oil, lemon juice, stock powder and seasoning together and drizzle over chicken. Add lemon slices, garlic cloves and rosemary.
Roast in a preheated 200°C oven for about 35 minutes. You will need to shake the pan from time to time during the cooking process to prevent sticking.




TANDOORI CHICKEN
12 chicken pieces
1 cup plain yogurt
1½ tablespoons chilli powder
2 tablespoons dhania powder
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon cumin powder
½ tablespoon garam masala
2 tablespoons salt
Take a bowl wide and deep enough to hold all the chicken pieces. Add the yogurt plus one cup water into the bowl. Add all the spices from numbers 3 to 8 into the bowl and stir to form a homogenous mixture. Now add the chicken pieces into to the mixture, so that they are all covered with the paste/mixture.
Cover the bowl with a lid and let stand for 6 hours or 12 – 15 hours in the fridge.
When you are ready to grill the chicken, apply melted butter to the chicken pieces with a brush or spoon all over. Turn over when they look brownish red in colour or darker if you prefer it well done.
Lemon juice can be sprinkled on the cooked pieces to add flavour.
TANDOORI CHICKEN
12 pieces chicken
½ cup tandoori chicken powder
½ cup plain yogurt
salt
2 limes
1 onion
flat aluminium tray (and foil)
Make 3 – 4 deep cuts on each chicken piece.
Mix yogurt, tandoori powder, mustard oil and salt. Mix the paste with chicken pieces and let stand for at least 6 hours.
After marinating is done, arrange pieces in tray, cover with foil and bake at 180°C for 20 minutes. Reduce heat to 125°C and then bake and broil alternately in 30 minute cycles for 2 hours.
Occasionally take the tray out and re-arrange the pieces before putting them back. If there is too much water inside, drain the water. If the chicken looks dry, sprinkle some water mixed with lime juice on them.
After baking is done, take the pieces out and brush off the excess tandoori paste from them. Put the pieces in an open tray in the oven for 2 – 3 minutes (just to get them to look crisp and dry).




















CHICKEN À LA KING
2.5kg chicken, disjointed and skinned
4 stems celery with leaves, chopped
1 large onion, cut into chunks
2 tsp lemon pepper or coarse black pepper
2 tsp thyme
4-5 whole cloves
enough water to cover chicken pieces
Combine all of the above in a large pot and boil until chicken is cooked
Remove meat from bones, cut into strips
Strain the stock and keep aside
SAUCE PREPARATION
60g butter
¼ cup flour
2 cups strained chicken stock
2 x 410g evaporated milk
salt and pepper to taste
Heat butter, stir in flour until foamy
Add stock and stir
Cook until thickened
Add evaporated milk
Add salt and pepper to taste
VEGETABLE PREPARATION
60g butter
400g button mushrooms
1 green pepper, seeded and cut
1 red pepper, seeded and cut
1 large onion, chopped
2 tsp ground garlic
2 tbs chopped parsley
Heat butter in a frying pan
Sauté mushrooms, peppers, onion and garlic until soft
Stir in cooked chicken and season well
Add to white sauce
Sprinkle over with parsley

SPICED BAKED CHICKEN
2kg chicken portions
½ cup soya sauce
2 tbs steak and chop seasoning
2 tbs chicken spice
2 tbs barbeque spice
2 tbs ginger and garlic paste
2 tbs Maggi Fondor or any seasoned condiment
2 medium eggs, beaten with ¼ cup milk
± ¾ cup chilli bite mix (commercial variety)
¼ cup melted butter or oil
Trim chicken portions, rinse and pat dry
Mix the soya sauce with all the spices, garlic, ginger and seasoning
Toss the chicken in the mixture and refrigerate for at least four hours
TO COOK
Preheat oven to 180°C
Dip the chicken pieces in the egg and then into the chilli bite mix
Heat the fat in the oven tray
Place chicken in tray
Bake for ± one hour, turning a few times during cooking until tender



















PIES / ROLLS - SAUCY CHICKEN FILLING
Chicken fillets can be made very quickly (approximately 20 minutes), so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:
750g chicken fillets (cubed)
30g butter
1 medium onion (sliced)
3/4 cloves/garlic (finely chopped)
2 sprigs thyme
200g button mushrooms (sliced)
1 medium green pepper (sliced)
1 tbs flour
¾ cup milk
2 tbs chopped parsley or coriander
Heat the butter
Fry onion lightly for 1-2 minutes
Stir in chicken and sauté
Add garlic, thyme, mushrooms and peppers
Cook uncovered and stir frequently for 7-10 minutes
Sprinkle in flour and stir well
Stir in milk and cook until sauce is smooth
Season well
Add green herb and allow to cool before filling pie
















WONDERFUL CHICKEN BIRYANI
One large chicken chopped into portions; six chicken thighs or breasts, halved, or six to eight skinless fillets of breast, halved.
The chicken must go into a marinade, so let’s do that first. You will need:
1 green or red chilli, finely chopped, seeds and all
¼ cup coarsely chopped fresh coriander leaves
1 teaspoon turmeric
a good sprinkling of salt
2 teaspoons crushed fresh ginger
2 teaspoons crushed fresh garlic
300ml buttermilk
In a large bowl mix the chicken and all the ingredients and leave to marinate for three to five hours, or
overnight in the refrigerator
For the rest you will need:
6 hard boiled eggs, peeled
6 potatoes, quartered
5 cinnamon sticks
8 cardamom pods
4 onions, thinly sliced and fried to a golden brown and set aside
2 cups of lentils (wash them, then boil them in unsalted water for about 20 minutes until they are just starting to go soft)
1 cup ghee or melted butter, mixed with ½ cup oil
700g Basmati rice (rinse the rice, then parboil until soft but firm, rinse again. Place the rice in a dish,
sprinkle with salt and pour over ½ cup melted butter or ghee)
¾ cup warm water
½ teaspoon saffron (Mix water and saffron and put aside)
Fry the potato pieces in a little oil or butter until they start browning and are virtually done.
Now you start putting the dish together
Take a large ovenproof dish and pour remaining ghee in the bottom
Add cinnamon sticks and cardamom pods
Spread 1/3 of the rice across the bottom of the dish
Sprinkle one third of the cooked lentils over the rice
Add the chicken and marinade
Spread one third of rice over chicken
Then add all the onion
Then the potatoes
Top with remaining lentils
Arrange eggs on top and cover with remaining rice
Pour over the saffron water
Cover dish very well and place in oven pre-heated to 180 for 90-120 minutes
Serve with Indian bread
It is not traditional, but a chopped onion, tomato, cucumber and lettuce sprinkled with a little olive oil and vinegar goes well with this dish.



CHICKEN VINDALOO
7 cloves of garlic, peeled
2 large onions
1 whole chicken cut into joints, or 8 portions of your favourite chicken cuts
1 teaspoon of ground mustard seed
1 tablespoon fresh grated ginger
½ tablespoon turmeric
4 cinnamon sticks
3 Fresh green or red chillies, finely chopped and seeds removed
1 tablespoon cumin seed
7 cloves
4 Bay leaves
½ cup vinegar (white or dark, but not balsamic)
1 tablespoon brown sugar
1 teaspoon for salt (you can always add more later)
100g ghee or cooking oil
Peel and slice one onion and put aside.
Peel and chop the other onion finely.
Grind the garlic and the onion into a paste.
Mix all the spices, vinegar, sugar and salt with the garlic and onion paste.
Place chicken in a bowl and rub each piece with the spice mixture.
Marinate the chicken for at least four hours.
In a large pot (which must have a tight-fitting lid), heat the oil or ghee and fry the onion for three
minutes.
Add the chicken and the marinade.
Put the lid back on and reduce the heat to a simmer.
Cook for 45 minutes or until chicken is tender.
Serve with plain boiled rice,
LAMB

LAMB VINDALOO
Lamb
MARINADE
4 Tablespoons oil
¼ cup cider vinegar
3 Tablespoons tamarind pulp
salt
PUREE
2 Tablespoons oil
1 onion
6 garlic cloves
2 Tablespoons fresh ginger, chopped
½ cup oil
3 cups onion, thinly sliced
1 teaspoon ground cumin
1 teaspoon ground mustard
3 teaspoons tumeric
1½ teaspoon red pepper
3 teaspoons paprika
2½ cups hot water
Cut lamb into cubes.
Marinade lamb with marinade ingredients at room temperature for 8 hours or refrigerated for 24 hours.
Put 2 tablespoons of oil, the onion, ginger and garlic in a food processor until a fine pasty puree is formed.
Heat, oil, add onions and sauté until brown. Add the puree. Reduce the heat and add ground cumin, ground mustard, tumeric, red pepper and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb.
Cook partially covered (about 30 minutes).





MASALA BIRYANI (Serves 5-6 adults)
MEAT PREPARATION
750g mutton, cut up, rinsed and drained ½ cup brown lentils
3 sticks cinnamon 3 cardamom pods, peeled
1 bay leaf 3 cloves
1 tbs ginger paste 1 tbs garlic paste
2-4 green chillies, slivered 2 tsp coriander powder (dhania)
½ tsp coarsely crushed black pepper 3 tsp cumin powder (jeera)
½ tsp turmeric 4 tsp chilli powder
2 tsp garam masala 1 tsp fennel powder (soumph)
2 medium tomatoes, grated ½ cup sour milk
salt to taste
Cook lentils in water until tender but not mushy. Drain and keep aside.
Place meat and whole spices in a deep pot and cook until all traces of pink disappear
Add rest of ingredients as listed and stir well to coat the meat and braise until the meat is slightly tender
Stir lentils into meat
RICE PREPARATION
1 cup uncooked rice 1 tsp salt
2 green cardamom pods 1 stick cinnamon
2 cloves 1 bay leaf
Combine ingredients in a pot and boil for 10 minutes
Drain off water and keep aside
VEGETABLE PREPARATION
6 small potatoes, peeled and coloured yellow 1 cup oil
1 large onion, sliced ½ cup peas
1 carrot, scraped and sliced ¼ cup chopped dhania
leaves of three stems of mint 2 stems curry leaves
Heat oil, fry potatoes until crisp but not cooked completely
Fry onions in the remaining oil until they are a rich brown
Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside
TO ASSEMBLE BIRYANI
Using a flat-bottomed pot, place a thin layer of rice at the bottom
Add the meat and accumulated juices
Place potatoes, onions and other fried vegetables evenly
Cover with rest of the rice
Set oven at 200°C
GARNISHING
¼ cup ghee 1 tsp whole jeera
1 tsp whole fennel seeds 1 medium onion, sliced
pinch of saffron fronds 1 tbs rose water
1¼ cup warm water
Heat ghee, fry jeera, fennel and onion
Pour over rice
Heat saffron until crisp, add the rose water and mix until the colour is strong orange. To crispen saffron, place on lid of hot pot and then crumble with the back of a spoon
Sprinkle on top of ingredients
Finally, pour the water around the inside of the pot
Cover securely and place in oven for 45 minutes
Serve with accompaniments



CURRIED LAMB AND CABBAGE
75ml oil
3 cinnamon sticks
5ml hing
1 onion, chopped
15ml chilli powder
2 tomatoes, chopped
15ml crushed ginger & garlic
50ml curry leaves
1,2kg leg of lamb, cubed
200g cabbage, sliced
4 potatoes, peeled and quartered
5ml coriander
15ml sugar
Heat oil, add, cinnamon sticks, hing and onion, fry until lightly browned.
Add chilli powder, tomatoes, ginger and garlic and curry leaves.
Add lamb and salt, cook about 30 minutes.
Add cabbage and potatoes, cook a further 30 minutes.
Once curry has thickened and meat is cooked through, add sugar.
Garnish with fresh coriander leaves.
MUTTON CURRY
500g mutton (bite-size pieces)
15ml oil
3 cardamom pods (peeled)
3 cloves
1 star aniseed (broken up)
1 bayleaf (crumbled)
3 small pieces cinnamon sticks
1 tsp fennel seeds
1 large onion (chopped)
1 sprig curry leaf
2 tsp ginger paste
2 tsp garlic paste
2 tsp salt
¼ tsp turmeric
3 tsp coriander (dhania powder)
3 tsp cumin (jeera powder)
5 tsp chilli powder
½ tsp garam masala
4 cups hot water
6 even-sized potatoes (size of large eggs)
30ml tomato puree
2 tbs fresh coriander (chopped dhania)
Heat oil and then add spices for a few seconds
Stir in meat and allow to sauté
Turn down heat and cover saucepan
Cook until meat begins to fry up
Add the onion, curry leaves, ginger, garlic and salt
Allow onion to soften, then stir in rest of the spices until meat is well cooked
Add the water and potatoes
Bring to a boil, then turn down to moderate heat
Cook until tender, then add tomato puree and stir gently
Simmer until ready to serve
Garnish with dhania






BASIC KEBAAB MIXTURE
1 large onion grated and squeezed
1 tbs garlic paste
1 tbs ginger paste
2 tbs chopped fresh mint
½ cup chopped fresh coriander
1 tsp dried thyme
1 sprig curry leaves
4 red or green chillies finely chopped
1 tsp garam masala
750g lean mince
½ tsp freshly ground black pepper
salt to taste
Combine all the ingredients and mix well until well blended
Mould into kebaabs (meatballs)
Use as required, for example, shallow fry and serve with sauce or dip; place in gravy or tomato chutney and cook; use as stuffing for green peppers, squash, kerala; mould on skewers and grill or braai






















MUTTON BURGER PATTIES
1kg minced mutton
2 large onions, grated and squeezed
6 green chillies
1 tbs mixed dried herbs
1 tbs garlic paste
1 tbs ginger paste
2 egg yolks or 1 cup cooked rice
1 bunch fresh dhania (coriander)
2 tbs chopped fresh mint
2 tbs mixed masala
salt to taste (+/- 4 tsp)
Combine all the herbs and spices with the mince and egg yolk/cooked rice and blend in a food processor
Remove, shape into patties with wet or oiled hands
NOTE: This is a spicy burger mix. You may, however, omit the chillies, masala and coriander and use pepper, Worcester sauce and barbecue spice instead. The cooked rice helps to keep the patty from shrinking too much






















RED WINE MARINATED ROAST LAMB SHANKS WITH ONIONS
4 lamb shanks
2 cups red wine (use merlot or pinot)
2 stalk celery, sliced
4 cloves garlic, peeled and sliced
2 tbsp chopped fresh thyme
2 bay leaves
1 tsp cracked black pepper
4 tbsp oil
6-8 medium sized potatoes, peeled
4-6 medium sized red onions, halved
3 tbsp flour
1½ cups beef stock
Place the lamb shanks in a snap lock bag. Pour in the wine, and add the celery, garlic, thyme, bay leaves and pepper and seal. Toss gently to mix and then refrigerate over night. (Place inside a bowl in case the bag leaks.)
Drain off the marinade and reserve. Dry the shanks on a paper towel.
Toss the lamb shanks, onions and potatoes in the oil and place in a baking dish.
Roast at 180 degrees Celsius for 1½ hours, turning regularly.
Set aside and keep warm while preparing the sauce.
Pour off all but 3 tblsp of the fat. Add the flour to the pan and cook over a low heat for 1 minute.
Strain the marinade and add ½ cup to the pan with the beef stock and stir regularly for 5 minutes until smooth. Season with salt and pepper. Serve with your favourite winter vegetables.
Note: Once the shanks are cooked remove from the oven. Turn the heat up to 220 degrees Celsius for 5-10 minutes to crispen the potatoes and onions. During this time, keep the shanks covered so they rest in a warm place.



BEEF

FILLET STEAK IN TRINCHADO SAUCE
500g beef fillet, trimmed and cubed
SAUCE
250ml chilli sauce
50ml peri peri oil
50ml olive oil
25ml Worcestershire sauce
25ml soya sauce
25ml spirit vinegar
30ml chopped garlic
2ml curry powder
Mix all sauce ingredients together and bring to the boil.
Simmer for five minutes.
Add cubes of fillet and cook a few minutes to taste (rare or medium).

STEAK WITH A SPICY RUB
Good handful thyme, leaves left on stalks
Pinch cumin seeds
Small handful fresh oregano
2 cloves garlic, skin left on
Pinch Maldon sea salt
2 tablespoons extra-virgin olive oil
1 lemon, zested and chopped
8 (8 ounce) sirloin steaks
In a pestle and mortar, smash up the thyme, cumin seeds, oregano, garlic, and salt.
Using your fist, bash the steaks to make them slightly thinner and larger.
Add the olive oil and lemon zest to the spicy rub and smear this into each steak.
The steaks can marinate for 20 minutes to 8 hours.
Fry the steaks in a pan, the time will obviously depend on how you like your steak.
Make sure you let the steaks rest for 5 minutes before you serve them, they will be much juicier.

BRAISED BEEF PICADINHO (Serves 4)
500g rump steak
100ml white wine
4-6 cloves garlic, chopped
15ml tomato puree
2 medium onion, chopped
2 chillies, chopped (optional)
25ml olive oil
salt and pepper to taste
20g butter
2 sweet potatoes
1 bay leaf
oil for frying
Cut the rump into very small cubes.
Fry the garlic and the onion in the olive oil and butter.
Add the meat and brown all over.
Add the bay leaf, wine, tomato purree and chillies.
Season to taste with salt and pepper.
Simmer for about 10 minutes, stirring occasionally.
Peel the sweet potatoes and slice them very thinly.
Fry in hot oil until golden.
Sprinkle with salt.


















HERB CRUSTED RIB ROAST
1 beef rib roast
1 teaspoon salt
½ teaspoon dried rosemary leaves, crushed
¼ teaspoon ground black pepper
1 medium lemmon
1½ cup fresh bread crumbs (from about 3 slices white bread)
½ cup chopped fresh parsley leaves
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons Dijon mustard
rosemary sprigs for garnish
Preheat oven to 160°C. In a medium roasting pan, place beef rib roast, fat side up. Rub salt, dried rosemary and pepper over roast. Roast beef for 1½ hours.
After beef has roasted, prepare coating: from lemon, grate ½ teaspoon peel and squeeze 1 tablespoon juice.
In a small bowl, combine lemon peel, lemon juice, breadcrumbs, parsely, olive oil and garlic.
Remove roast from oven, evenly spread mustard on top. Press bread mixture onto mustard coated roast.
Roast 1 hour longer or until coating is golden.
When roast is done, place on warm large platter and let it stand at room temperature for 15 minutes to set juices for easier carving. Garnish with rosemary sprigs.


















CORNISH PASTRY (Serves 2 - 3 people)
120g flour
40ml iced water
60g margarine
120g lean beef
12,5ml HP sauce
1 small carrot, diced
1 small potatoe, diced
60g margarine
1 small onion, diced
salt and pepper
1 beaten egg
Sift the flour and pinch of salt into a large bowl.
Rub in the margarine and mix to a firm, dry dough with the iced water.
Roll into a 20cm in diameter circle.
Mix the vegetables with the beef, add the HP sauce and season with salt and pepper.
Place the beef mixture in the centre of the pastry and brush the edges with the beaten egg.
Fold the pastry in half and press firmly to seal together so that no steam can escape.
Brush the top of the Cornish pastry with beaten egg.
Bake in a preheated 200°C oven for 30 minutes then reduce the heat to 175°C and bake for a further 15 minutes.



















BEST ROAST BEEF
1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
3 kg roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Preheat oven to 230 degrees C, and heat a large thick-bottomed roasting tray on the stovetop.
Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1½ hours.
While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens on.
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.










STIR-FRIED BEEF IN PINEAPPLE BOATS
6 tablespoons dry sherry
6 tablespoons soy sauce
600-800g of fillet, rump or sirloin steak
1 tablespoon chopped and finely crushed ginger
1-2 fresh chilies, seeded and finely chopped
2 cloves of garlic, crushed and finely chopped
2 small ripe pineapples
1 large red pepper, seeds and pith removed and sliced into strips
8 spring onions sliced into 3cm strips
20ml cornflour
5 tablespoons cooking oil
Salt and black pepper for flavouring
Slice the meat thinly and remove all visible fat and tissue.
Spoon the sliced meat into a bowl and pour a third of the sherry and a third of soy sauce over the meat and mix well. Set aside.
In another bowl pour the rest of the sherry and soy and add the ginger, then set aside.
Half the pineapples and the leaves so that you have four matching halves.
With a small sharp knife cut out the flesh of the pineapple, leaving the skins whole.
Chop the pineapple into dice.
Drain the meat and sprinkle with cornflour, using your fingers to separate the slices to make sure they are all well coated.
Heat the oil in a wok or frying pan until it sizzles then spoon in the meat pieces and brown quickly.
Remove meat with a slotted spoon and set aside, covering to keep warm.
Now add the strips of pepper, the spring onions, pineapple chunks, chili and garlic.
Toss and stir fry for about 3 minutes then add the ginger-sherry mixture<.br> Continue cooking until the glaze starts to thicken.
Add the beef, toss together to mix in the flavours then spoon into the pineapple shells.
Serve with rice or noodles – and give your guests chopsticks to eat with to add to the fun!



SEAFOOD
PRAWN CUTLETS NB: Serves 6
24 large prawns
2 medium onions
6 cloves garlic
2 tsp chopped ginger
2 tsp chilli powder
salt to taste
flour
3 eggs (beaten)
breadcrumbs
oil for frying
Remove shells from prawns but keep the tails on
Slit prawns down the back and remove the vein. Rinse well and dry
Place on a flat surface and flatten prawns with a rolling pin or mallet very gently
Make a paste with the onions, garlic, ginger, chilli and salt and smear over prawns
Dust flour over and dip into the egg
Roll in the breadcrumbs and fry in shallow oil on both sides
Serve with a chutney or sauce



















FISH POACHED IN LEMON & WINE
500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet
1 wine glass of dry white wine
2 tablespoons of fish, vegetable or chicken stock
2 tablespoons butter
Salt and black pepper
½ cup of finely chopped fresh parsley
1 small lemon, thinly sliced
Optional: Two cloves of garlic, peeled, crushed and finely chopped
In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer.
Sprinkle with salt and pepper.
Add stock and wine (and the garlic, if using).
Place lemon slices over the fish.
Reduce heat to a gentle murmur, cover and simmer for five minutes.
Baste fillets with the pan juices, add the parsley and cook for a further five minutes.
Spoon the lemon and fish on to a warm serving dish.
Add the other spoon of butter to the pan juices and stir well.
Bring to a fierce boil and pour sauce over the fish.
This fish dish goes particularly well with mashed potatoes.




















CRAYFISH THERMIDOR
750g crayfish tails
60g butter
2 bulbs spring onions, chopped
10ml crushed garlic
15ml flour
5ml mustard powder
¾ cup milk
30ml dry white wine (optional)
30ml chopped parsley
30ml cream
½ cup grated cheddar cheese
salt to taste
freshly ground black pepper
Bring water to rapid boil in a large saucepan
Add crayfish and cook for 10-12 minutes, then drain
Cut crayfish in half, remove flesh and cut in small, bite-size pieces
Dry the empty crayfish shells and place on an oven dish
Heat the butter, sauté onions and garlic for 3-4 minutes
Stir in flour and mustard powder
Pour in milk while stirring until smooth and bubbly
Lower the heat, add wine, parsley, cream, half of the cheese, the crayfish pieces, salt and pepper
Spoon the prepared mixture into the shells
Sprinkle remaining cheese
Just before serving, place under grill and allow cheese to bubble and lightly brown
TO CLEAN CRAYFISH
Cut through the back of the crayfish with a sharp knife and remove the vein and soft head matter. Rinse well.


VEGETABLES

GEM SQUASH VARIATIONS
Remove hard skin and seeds. Cut squash in slices, dip in batter and deep-fry. Serve as an accompaniment to a vegetarian meal.
Halve gems, place in shallow water in saucepan, cover and cook until tender. Remove and fill with seasoned tuna or vegetarian mixture - corn and cheese is a good choice. Dot with butter and place in oven for a few minutes.
Gem squash can be added to meat or fish curry. It makes a good gravy.







GARLIC HERB POTATOES
60ml (4 tablespoons) butter
60ml (4 tablespoons) olive oil
2 garlic cloves, chopped
4 large potatoes, peeled and sliced
5ml (1 teaspoon) salt
5ml (1 teaspoon) black pepper
5ml (1 teaspoon) paprika
30ml (2 tablespoons) fresh parsely, chopped
15ml (1 tablespoon) fresh mint leaves, chopped
Heat butter and oil over medium heat.
Add garlic, sauté for 2 minutes, until golden brown. Remove garlic and discard.
Fry potatoes in butter and oil, stirring occasionally, for 8 – 10 minutes, until tender and golden brown.
Season with salt and pepper.
Remove potatoes and place in a serving dish.
Sprinkle with paprika, parsely and mint.
Serve hot.


SPICY POTATOES WITH TOMATO SALSA
60ml olive oil
40ml lemon juice
5ml Tabasco sauce
10ml paprika
1kg potatoes, cleaned and halved
Tomato salsa
200g cherry tomatoes, halved
2 spring onions, finely sliced
handful flat leaf parsley
12 mint leaves
20ml olive oil
20ml lemon juice
salt
freshly ground black pepper
Preheat the oven to 200°C.
Place the olive oil, lemon juice, tabasco and paprika in a bowl and whisk to combine.
Add the potatoes and toss to coat. Transfer to baking dish and bake in the oven for 45 minutes to an hour, or until the potatoes are crispy. Do not stir.
Just before the potatoes are ready, make the tomato salsa by combining all the ingredients in a bowl, except the salt and pepper.
Remove the potatoes from the oven, place in a serving dish and top with the tomato salsa.
Serve sprinkled with salt and some ground black pepper.



PASTA

PASTA WITH THREE SAUCES
Select the pasta of your choice. I prefer the lighter, thinner versions. Bring a pot of water to the boil and then prepare the pasta.
Bolognese: For this you will need: 500g of good minced beef; a tin of tomatoes (yes, fresh is better, but the canned version is much less hassle); a small tin of tomato paste; a couple of cloves of crushed garlic; two large carrots, peeled and finely chopped: two sticks of celery finely chopped; two cups of dry white wine; a teaspoon of finely chopped fresh basil (the dried version will do as a second choice); and a little olive oil.
Heat the olive oil in a large saucepan and brown the meat quickly. Add all the rest of the ingredients, put on the lid and let it simmer for about 30 minutes or until the meat is done and the vegetables are tender. Don't forget the salt and a bit of black pepper.
Tomato: This popular pasta sauce is quick and easy. Melt a blob of butter in a saucepan. Add a tin of finely chopped tomatoes and two large onions, finely chopped - and let it simmer away happily over a low heat. Give it a good coating of grated Parmesan cheese when ready to serve.
Arrabbiata: For this sauce you will need: a tin of tomatoes, a fresh chili (or two, or three), about six cloves of crushed garlic, 1/3 cup of olive oil and a cup of chopped bacon or ham.
If you are using bacon, fry the bacon pieces quickly in the olive oil, then add the rest of the ingredients.
If you are using ham, then bring all the ingredients to a gentle boil and let it simmer for about 10 minutes, then add the chopped ham.
Serve the pasta in a large heated dish with the sauces on the side and encourage your guests to try all three sauces individually. (I am very fond of mozzarella cheese, so I always place a helping of finely grated cheese on the table.)










BASIC WHITE SAUCE
30ml butter
30ml cake flour
400ml milk
salt and freshly ground black pepper
Melt the butter in a saucepan.
Add the flour and stir until a smooth paste is formed. Heat for 1 minute or until the flour is cooked.
Remove from the heat and slowly add the milk while stirring constantly. Return to the stove and heat until the sauce comes to the boil and thickens. Stir continuously. Season with salt and freshly ground black pepper.




MACARONI & CHEESE
For four generous servings, cook macaroni according to directions on packet and drain well. Add 1 tsp oil and mix to prevent sticking. Keep aside while preparing cheese sauce.
CHEESE SAUCE
30g butter
2 tbs flour
1½ cups milk, warmed
1/3 cup grated cheese
salt, pepper to taste
2 tbs breadcrumbs
2 tomatoes (optional)
Heat the butter in a saucepan
Stir in the flour until frothy
Add milk and cook while stirring until smooth and thickened
Season well and add cheese
Mix in the macaroni
Pour into a shallow ovenproof dish and sprinkle with breadcrumbs
Decorate with tomato slices
Brown under grill for 10 minutes