Omi’s Chicken Curry with Cabbage or Calabash

Omi’s Chicken Curry with Cabbage or Calabash

Omi’s Chicken Curry with Cabbage or Calabash

TRH Omi's Chicken Curry with Cabbage TRH Omi's Chicken Curry with Calabash

With the norm of adding the “gravy soakers” potatoes to chicken curries and which is not allowed in the Low Carb Healthy Fat lifestyle, I have had to come up with different options. This is the first time I have used this combination and wow! Who would have thought that it would be so delicious? The process for both curries are the same, it’s just the latter part which changes. I cut up 1 chicken and split it in half for each curry.

Approx 700 g Chicken X 2
1 Onion
Curry leaves
3 cinnamon sticks
2 bay leaves
2 cloves
2 cardamom (elachie)
2 star anise
1/4 tsp whole fennel (soomph)
3 tsp curry powder
1/4 tsp turmeric powder
1 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
Salt to taste
2 tbspns coconut oil
2 tsps ginger and garlic paste
2 tomatoes diced
Fresh coriander for garnishing
1 curry is cooked with 1/2 head of roughly shredded cabbage and in the other curry diced calabash was used.

Method:
Heat oil, add cinnamon sticks, star anise, cloves, cardamom and curry leaves.
Add sliced onions until brown and then add all powders and ginger and garlic paste.
Mix and add chicken, tomatoes and salt to taste.
Add 1 cup water and cook for 35 mins – add more water if required.
Add either cabbage or calabash, mix well and cook for a further 20 minutes until the calabash/cabbage is cooked.
Garnish with fresh coriander and serve with cauliflower rice and a green salad.

Prepared, tried and tested by: Omi Nair

Melanie’s Slow Cooker Chicken Stew

Melanie’s Slow Cooker Chicken Stew

TRH Melanie's Slow Cooker Chicken Stew

8 chicken thighs on the bone
1 large onion cut into rings
1 Tblsp garlic / ginger paste
2 bay leaves

Seasoning: (1 tsp each of chicken spice, paprika, meat tenderizer (or zeal), garlic and herb, thyme, black pepper and ½ tsp mustard powder)
3 Tblsp Worcestershire sauce
2 Tblsp apple cider vinegar
2 Tblsp Olive Oil
Bisto gravy powder
½ yellow and ½ red pepper cut into chunks
2 biggish potatoes sliced (thick)
1 tray of sliced mushrooms
1 chicken stock pot
1 cup of boiling water
Aromat

Method
At the bottom of the pot layer the onions, place the frozen chicken on top with the bay leaves. Add the seasoning.
In a cup mix the Worcestershire sauce, apple cider vinegar and olive oil. Pour over chicken. Add stock pot and boiling water.
Turn the slow cooker on high and cook for 4 hours. Sprinkle some Bisto gravy powder over the chicken and give it a good stir (a lot of liquid would have developed by now) Add the potatoes, sprinkle some aromat, then peppers, sprinkle some aromat, then mushrooms and sprinkle some aromat.
Cook for another 2 ½ – 3 hours. [You can add chilies if you want or chilie powder I wasn’t in the mood for heat at the time of cooking but by the time I woke up and dished up I had spoon fulls of Packo chilies with it ]

Prepared, tried and tested by: Melanie Kramar‎

‎Sadsac’s T Bone steak with chips and mixed vegetables

‎Sadsac’s T Bone steak with chips and mixed vegetables

TRH ‎Sadsac's T Bone steak with chips and mixed vegetables

 

I took the meat out the fridge an hour before I cooked it.
I put a rub on using smoked BBQ spice garlic powder and herbamare.
I used 2 tablespoons of Olive oil got my pan smoking before I added the meat and cooked for 3 minutes per side and sealed all sides of the meat.
Rested the meat 20 minutes it is soft like butter juicy and perfectly cooked.
The chips we’re done in the oven and the vegetables were steamed on top of the stove.

Prepared, tried and tested by: Sadsac Sadsac

Colleen’s Blade Beef and Vegetable Stew

Colleen’s Blade Beef and Vegetable Stew

TRH Colleen's Blade Beef and Vegetable Stew

Blade beef pieces
2 onions chopped
4 potatoes cut into halves or quarters
Country crop vegetables
Salt & pepper
Some jimmy sauce
Some sweet chillie sauce

Method
Wash your blade beef pieces & add to your pot
Add your chopped up onions & some water
Allow to cook for 35 minutes and let water cook away in pot
Let it stick to bottom of pot adding bits of water and some olive oil
It should be like a brownish colour in pot, add potatoes and cook for 10minutes
Add country crop vegetables, salt & pepper and some jimmy sauce & sweet chillie sauce
Add bits of water until its a nice thick stew and a nice brown stew

Prepared, tried and tested by: Colleen Heugh

Es’s Tuna Quiche

Es’s Tuna Quiche

TRH Es's Tuna Quiche

Ingredients:
1 Roll store bought puff pastry
500g frozen spinach, defrost and squeeze dry from all liquid
2 tins tuna, drain from oil or water
80ml buttermilk
80ml milk
4 eggs
1 onion chopped finely
1 cup of grated cheese
± 75g Cubed fetta cheese

Spray dish with bake spray and line with pastry.
Squeeze out all liquid from the spinach, it has to be super dry, or your quiche will be soggy.
Mix all the ingredients and spoon on the pastry.
Sprinkle with cubed fetta cheese.
Bake for ±1-1½hr, or till done and it has a nice golden color at 350F

Prepared, tried and tested by: Esme Slabbert

The final product after I baked it tonight – Must admit we enjoyed it and it’s super yummy.  Will for sure make it again.

TRH Quiche

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