Curry: 4 chicken thighs 1 tablespoon dark soy sauce, reduced sodium 1 tablespoon all-purpose flour 1 medium onion, finely chopped 2 tablespoons green curry paste 3 tablespoons finely chopped garlic 1/2 teaspoon ginger powder 1 can coconut milk 100mL milk 2 tablespoons white sugar 1 tablespoon dark soy sauce, reduced sodium Coat chicken with soy sauce first, then with flour. Heat a bit of oil in a skillet or large pan and sear chicken thoroughly on both sides to brown the skin and carmelize the soy sauce. Remove the chicken and set aside. Reduce the heat to medium. Add the green curry paste to the oil and fry for about a minute to become fragrant. Add the onion and continue to saute until the onion becomes translucent, about 5 minutes. Place the chicken back in the pan and add the remaining ingredients. Cover and simmer for at least 20 minutes – believe me, the whole house will smell amazing by now. You’ll have enough time now to make a pot of rice and even get this easy salad done while the curry simmers:
Salad: 1/4 head green cabbage, finely sliced 1/2 head Romaine lettuce, finely sliced 1/2 cucumber, diced handful of Macadamia nuts, chopped 1 heaped teaspoon sesame seeds
Dressing: 1/8 cup white vinegar 1/8 cup neutral oil 1/16 cup soy sauce dash of ginger powder dash of chili or cayenne pepper 1 teaspoon garlic, minced into a puree 1/2 teaspoon sesame seeds, minced into a puree 1 teaspoon white sugar Combine the salad ingredients in a bowl. Pour all the dressing ingredients into a jar, shake vigorously, and dress the salad just before serving. It’s one of the best dinners we’ve had in a while!
Source: Corlea Smit – adapted from online recipes TRIED AND TESTED
We usually prepare the same dish, but in one pan will use regular ground beef and in the second one he will have vegan ground meat. Use a 1/3 of all the following ingredients for the regular mince and 2/3 to the vegan mince.
2 large onions – roughly chopped 500g minced beef with a pinch of salt or to taste / OR 1 packet Soy mince 4 tsp crushed garlic – heaped (store bought) 2 tins tomato and garlic mix OR tomato and onion mix (or one of each) 400ml Red wine Rosemary – to taste Cayenne pepper – to taste 1 tin black beans (not drained), we add the juice in the tin to the dish, or you will through away all the yummy goodness 1 tin Romano beans – same as above 3 tsp. Worcestershire sauce 3 tbsp. brown sugar
Fry all the onions in olive oil till translucent and add all the garlic with the onions and continue to fry for 3-5 minutes. Fry regular mince and add some salt, in a separate pan in olive oil till done and nicely crumbled.
Use 2 separate pans should you make Ragout for home and one for the vegan family simultaneously.
Now you will start to add the rest of the ingredients one by one and cook them after each addition. Add onion mixture to meat Add tomato and garlic and/or onion mix Pour wine into each tin of beans as you empty them, and then rinse it out with the wine and add to each pan and mix. Add Rosemary and cayenne pepper to taste. Be cautions with the cayenne pepper. Rather add a little at time, let it simmer for a while, then taste and if needed you can add some more. It does mature while cooking, so be careful. Add black beans, cook Add Romano beans, cook Add Worcestershire sauce and mix, continue to cook. Add brown sugar, mixed and cook Keep on medium heat and simmer for at least 30-45 minutes (maybe longer, depending on the amount of liquid still remaining). You will see when ready and the majority of the fluid cooked away and the Ragout not runny. Give it a stir every now and then, as you do not want the beans to burn, as it will drop down to the bottom of the pan and can easily stick and burn.
Source: Esme’s kitchen – Hubby made this one TRIED AND TESTED
Ingredients 6 eggs 1 stalk of kale 4 raw young asparagus 5-6 spring onions ½ – 1 cup grated cheddar cheese ½ – ¾ cup biltong Spices (you decide), I used Aromat (to taste, remember as you have salty biltong, do not overdo it) and ½ teaspoon basil pesto
Wisk eggs, and cut up all the rest of the ingredients and mix well together. Spice to your taste. Pour into 2 greased ramekins and bake @ 400F till set and browned. Add some extra pieces of ‘biltong’ at the end – before baking, just because you have some more and needed extra added to the dish!
For filling 500g boneless and skinless chicken thighs, cut into bite-sized pieces 300g white button mushrooms, quartered 1 Tablespoon olive oil 1 Tablespoon butter 1 large onion, finely diced 3 garlic cloves, minced 1 Tablespoon flour 1 cup low-sodium chicken stock 1 teaspoon dijon mustard 1 Tablespoon crème fraîche Bunch of flat-leaf parsley, chopped Salt & freshly cracked black pepper
What to do Pre-heat oven to 180°C (or 350°F). Heat oil in fry pan on medium-high, add chicken and fry until brown all over. Add mushrooms, sauté for 5mins, and season with salt & pepper. Remove from heat and set aside. Lower heat to medium, add butter, onion and garlic. Cook for about 10mins until onions have softened. Stir in flour and cook until butter has been absorbed. Slowly pour in stock, stirring to make sure it’s smooth and free of lumps. Return chicken and mushrooms to pan, and simmer for about 10mins until sauce has thickened. Take pan off heat and stir in mustard, crème fraîche and parsley. Season generously with pepper. Divide filling into individual pots, leaving enough room for potato on top.
For topping 500g floury potatoes, peeled and quartered 100ml warm milk 1 slice of tomato per pie 1 cup grated cheddar cheese
What to do Boil water in large pot with teaspoon of salt, add potatoes and boil for about 15mins until soft. Drain and return potatoes to pot, cover with lid, and steam for about 5mins. In a large bowl, use masher or fork to crush the potatoes. Slowly add milk while whisking, adding just enough milk for a smooth mash. Season with salt & pepper. Spoon some mashed potatoes into each pot, place tomato slice on top, and sprinkle cheese over. Bake for around 15mins, until cheese is crispy and golden brown.
Source: Renee Matthee – My own recipe – I taste and add!! TRIED AND TESTED
Ingredients 1 lb grass-fed ground beef 1 cup homemade beef stock or store bought organic beef broth 1/4 cup cream from grass-fed cows 3/4 stick good-quality butter (the higher fat content the better) 1 large onion (chopped) 1 cup frozen peas 1 cup diced carrots 2 medium sized yams or sweet potatoes 3/4 cup shredded grass-fed sharp cheddar cheese 1 tbsp arrowroot powder 1 tbsp finely chopped fresh rosemary 1 tsp dried thyme 2 tbsp organic tomato paste (I like Bionaturae as it comes in glass jars) 1 tsp organic Worcestershire sauce (I use Annie’s) real sea salt and crushed black pepper (to taste)
Instructions Bake yams in a 375 degree oven for 30-45 minutes or until soft when pricked with a fork. Peel yams, discarding the peel and mash them with 1/2 stick butter, 1/4 cup cream and a dash of salt in an electric mixer. When the yams are nicely mashed set aside. In a large cast-iron pan saute onions and carrots in 1/4 stick butter on medium heat, stirring until onions are translucent and carrots are slightly browned. Add in ground beef, breaking up meat into small pieces with the back of a wooden spoon. Stir occasionally until beef is cooked through, about 10 minutes. Pour in beef stock, Worcestershire sauce, rosemary and thyme, stirring to incorporate and turn heat to low. Allow the liquid to reduce a bit, about 15 minutes or so. Add in the peas, and sprinkle the arrowroot on top. Briskly stir to prevent the arrowroot from clumping, then continue stirring gently until the sauce has thickened, less then 5 minutes. Add in salt and pepper to taste. Remove pan from heat, turn oven to 375 degrees. Spread mashed yams evenly on top of the meat and veggie mixture. Sprinkle cheese over the yams. Bake for about 25 minutes or until cheese is bubbly and starting to brown.
Source: Renee Matthee – My own recipe – I taste and add!! TRIED AND TESTED
1 small tin pieces and stems mushrooms 500 g thawed spinach – squeeze dry ½ chopped red pepper 7 eggs 50ml plain greek yoghurt 80 g freshly grated mozzarella 175g smoked bratwurst (3), plus 1 extra Ground black pepper
Preheat oven to 375F Mix all the ingredients together, and spoon into a single container, or you can even do it muffin style. Decorate with the extra bratwurst. Bake till fully set and lightly browned.