1 large marrow – cut in half, deseed and wash
2.5 cups frozen mix veg
1 can cream style sweet corn
3 tsp chives
1/2 cup healthy cheese of your choice.
2 tsp black pepper
Salt to taste
2 finely chopped green chillies
Microwave the vegees for 4 mins on high power..
Once vegees are semi cooked- add tin of sweetcorn and all other ingredients. Mix well and fill the marrow.
Top with extra sprinkles of cheese.
Place in foil as in picture….when about to bake drizzle some olive or avocado oil and bake at 180 until cooked for about 30 mins…
You can open the foil and grill the top for another 10 mins until cheese is golden.
Prepared, tried and tested by: Jasmita Thakersee
500 gr rump steak
2 Tblsp flour (add 1 kosher tsp salt, ½ fresh black pepper, ½ tsp smoked paprika)
1 Tblsp olive oil
2 Tblsp butter
½ onion, chopped fine
1 tsp minced garlic
2 cups mushrooms sliced
2 cups beef stock
2 Tblsp corn starch.
1 heaped tsp Dijon mustard
¼ cup cognac (I used brandy – whiskey can be used too)
1 cup sour cream
Cooked Fettucine/Linguine pasta to serve
Fresh chopped parsley for garnish
Cut rump steak into bite size cubes, rinse and drain. Pat dry with paper towel.
Add seasoned flour into a bowl and roll beef cubes to gently coat.
Add olive oil and butter to the pan.
Add beef and fry in batches (if necessary) and cook turning with tongs till beef cooked and browned all over and then remove and set aside. Add onions and fry till tender.
Add mushrooms and garlic and fry till soft.
Turn off the heat and then add cognac and beef stock (reserving a ¼ cup of stock) scraping the bottom of the pan to remove the fond.
Increase heat to medium and reduce liquid by about a third, about 3-4 minutes.
Mix corn starch with remaining ¼ cup beef stock with a fork to make a slurry. Add to pan. Bring to the boil till thickened.
Turn off heat and stir in sour cream and mustard.
Return beef to the pan and stir over low heat till hot. Check seasoning and adjust with salt and (in my opinion) plenty of pepper.
Serve over buttered noodles and garnish with freshly chopped parsley
Prepared, tried and tested by: Melanie Kramar
600 gr oxtail cut rinsed and patted dry, fat trimmed
2 onions sliced
2 Tblsp coconut oil
2 bay leaves
2 tsp mustard seeds
1 tsp fenugreek
1 tsp coriander seeds
1 tsp jeera seeds
1 tsp fennel seeds
4 green cardamom
1 black cardamom (2 if they really small)
1 star anise
1 large cinnamon stick
1 TB ground garlic and ginger
Green chilies (according to own heat needs) sliced into rings
2 Tblsp lemon juice
2 TB garlic and ginger paste
1 can whole peeled tomatoes
½ sachet of tomato paste (2 Tblsp)
2 tsp jeera powder (divided)
2 tsp garam masala (divided)
1 tsp dhania powder
1 tsp turmeric
2 Tblsp Kashmiri chili powder
2 Tblsp Kashmiri masala
1 Tblsp garam masala
1 Tblsp kosher salt
5 potatoes (4 quartered, 1 grated)
3 sprigs curry leaves
Bunch of coriander leaves, half chopped with stalks, leaves for garnish
Toast all seeds (except bay leaves and cinnamon stick) in a dry pot and then coarsely grind. Add all ground seeds and spices (reserve 1 tsp jeera powder and 1 tsp garam masala), curry leaves, garlic and ginger and lemon juice to oxtails and marinade over night.
Add sliced onions, chilies and quickly caramelize in 2 TB coconut oil in a small pot.
Add to bottom of slow cooker with bay leaves and cinnamon stick.
Place marinated oxtails on top. Mix together tomatoes and tomato paste.
Pour over oxtail.
Cook on high for 4 hours. (I first checked the tenderness of the oxtail – note that the smaller pieces will naturally be much softer).
Add potatoes, 1tsp jeera powder and 1 tsp garam masala, and chopped coriander.
Give a quick stir and cook another 2 hours.
Added a can of butter beans (optional – or frozen peas) and cook another 10 minutes. Garnish with extra coriander leaves.
Prepared, tried and tested by: Melanie Kramar
Clean, wash and boil 2kg tripe until softened to your liking.
Fry 1 onion in little oil with a teaspoon of jeera seeds,
1 star anise,
1/4 tsp hing (counteracts gassy foods) and
2 bay leaves.
Add 1 tsp tumeric,
2 tsp dhania jeera powder,
2 tsp ginger and garlic paste,
2 tbs bombay masala,
2 tbs chilli powder and braise for +- 5 mins.
Add 1 chopped tomato, tripe, curry leaves, mix well with spices and cook on medium heat for +- 15 mins.
Add 2 cans of butter beans, 1 stock cube of your choice and cook on medium heat for +-15mins.
Add water, a little at a time when necessary and depending on how much gravy you like. Season to taste and sprinkle with a tsp garam masala.
Serve with rice, fresh crusty bread, in bunny chows or roti!
Prepared, tried and tested by: Irene Dasari
8 Chicken pieces
1 tbspn Robertsons chicken spice
1 tsp ginger and garlic paste
1/2 tsp of curry powder (optional)
Salt to taste
2 tbsp coconut oil
Sweet potatoes- 100g per person
300 g Green beans – topped and tailed -blanched for 4 mins in 2cm of water in the microwave.
2 Carrots – cut and blanched for 2 min in 2cm of water in the microwave
Marinate chicken with all dry mix and let it stand for 30minutes.
Heat oven to 180° C.
Grease ovenproof dish, add coconut oil and chicken pieces and roast for 30minutes.
Turn chicken over after 30 min and add the sweet potatoes and roast for 20min
Add the blanched carrots and green beans and sprinkle vegetables with a sprinkling of salt.
Roast for a further 10 mins and sprinkle with thyme and black pepper.
Serve with a salad
Prepared, tried and tested by: Omi Nair
I cut 2 pieces of boerewors and put them in a lightly sprayed oven proof dish and popped them into the oven 200 degrees for 35 minutes turning them once at 15 minutes.
I used about a quarter cauliflower which I par boiled for 15 minutes then put into a blender together with 3 tablespoons of cream, salt and pepper to taste poured mixture into microwave dish and cooked about 2.5 minutes
Took about half a tablespoon of bistow and added about 3 mushrooms sliced into a pan and cooked about 3 minutes pour over the boerewors serve with cauliflower puree and enjoy.
Prepared, tried and tested by: Sadsac Sadsac