Denzy’s Curry Crayfish Potjie

Denzy’s Curry Crayfish Potjie

Denzy’s Curry Crayfish Potjie

TRH Denzy's Curry Crayfish Potjie

INGREDIENTS
Crayfish or Crayfish Tails (own amount)
Chicken breast fillet cut in cubes
3 Onions diced
3 Tomatoes diced
Green pepper diced
Minced garlic and ginger
Tomato paste
Curry powder
Jeera
Coriander seeds
1 Cup fish stock
Fresh Coriander
6 or 8 Potatoes peeled and cut
Fresh Cream
Salt & Pepper for taste

METHOD
Heat oil in a large Potjie Pot size of your choice.
Add diced onions, tomatoes, tomato paste, green pepper, minced garlic and ginger, jeera, coriander seeds and curry powder.
Stir together and left to simmer with the lid on for about 10 mins.
Add chicken breast pieces, crayfish and potatoes and half cup of fish stock.
Left to cook with lid on for about 20 mins
Add cream and fresh coriander, salt and pepper for taste and little fish stock if needed
Cook now for another 10 to 15 mins.
Left to cool and enjoy!!!

Prepared, tried and tested by: Denzel Koenana 

Priscilla’s Roast Pork Leg (bone in)

Priscilla’s Roast Pork Leg (bone in)

Sorry no picture available

Preheat oven to 200°C (fan oven)
INGREDIENTS
Pork Leg (small)
2 tsp crushed garlic
3 tsp crushed ginger
2 tsp crushed green chillies
1 onion cut in 3 thick slices
1 large carrot sliced in chunks
4 celery sticks
1 large green apple, peeled and sliced in chunks
1/2 cup soy sauce
1 chicken stock pot, dissolved in a cup of hot water
1/2 cup dry red wine
Salt & Pepper

Remove the pork rind and score.
Pat dry with paper towels and salt both sides. Place on an ovenproof plate.
Dry the pork leg with paper towels, then rub in the garlic, ginger and chilli. Season with salt and pepper.
Place the meat on a trivet of celery, onion, carrots and apple in a roasting dish.
Mix soy sauce (reduced sodium one), red wine and stock.
Pour into the roasting dish.
Place the crackling in the oven, uncovered. Remove from oven when puffed up and crackly.
Cover pork with foil and cook for approximately 1 hour. Reduce temperature to 150°C. Remove foil and cook for another 45 minutes (Depending on the size of the leg). Add more stock if necessary.
(The apple pieces make a lovely tart sauce, when mashed).
Strain the pan juices for the gravy. Thicken with a little maizena, if necessary. I added a dash of cream as well.
I served it with pumpkin and broccolini and cheese sauce.

Prepared, tried and tested by:  Priscilla Huxford

Faye’s Halfmoons filling

Faye’s Halfmoons filling

TRH Faye's Halfmoons filling

500g cubed chicken,
chopped onions,
1tsp salt,
1/2tsp pepper,
1tsp jeero seeds,
2tsp ginger and garlic paste, chillies to taste
1 cup corn kernels,
1 dessertspoon cornflour,
1/2 cup milk /cream.

Fry the chopped onions, add the chicken and spices and cook until dry add the corn kernels and cook through.
Lastly mix the cornflour and milk/cream and add.
Cook through and add chopped coriander leaves and sliced spring onions.

Dough:
4 cups water,
4 tbls butter,
Bring to the boil and add 4 cups cake flour, 4tsp baking powder.
Mix together, cool slightly and knead into a dough.
Roll out and cut into rounds, add filling, fold over and seal well.
Dip into beaten egg and roll in breadcrumbs.
Makes about 5 dozen.
Prepared, tried and tested by: Faye Abrahams

 

Faye’s Khowse

Faye’s Khowse

TRH Faye's Khowse

Fry chopped onions, with a few cloves, cardamom pods and cinnamon sticks
Add 500g cubed chicken,
1tsp salt,
1/2tsp pepper,
1/2 tsp tumeric,
1 tsp ground cumin,
1 tsp ground coriander,
chillies to taste,
1 tbls ginger and garlic paste,

Cook until soft then add 1/2 coconut,
2 tins coconut milk and 2 tins water.
Cook through till blended then mix 1 tbls gram flour into a thin paste and stir in.
Cook till it thickens slightly.
Add 1tsp garam masala and chopped green coriander and sliced spring onions.
Boil 500g spagetti as per instructions, drain and set aside.
Fry samoosa pur and keep aside.
Make onion salad with sliced onions, sliced green chillies, vinegar, salt, pepper, little sugar.
To serve dish spagetti, add khowse, crush pur over and onion salad and chopped green coriander

Prepared, tried and tested by:  Faye Abrahams

Faye’s Kalya

Faye’s Kalya

TRH Kalya

1 kg chicken marinade with 1tsp salt
1/2 tsp tumeric
1 tsp cumin powder
1 tsp crushed chillies
1 tsp ground coriander powder
1 tbls ginger and garlic paste
1/2 cup yogurt
2 tbls tomato paste
few strands of saffron
fried onions

Cut potatoes into quarters and fry and drain, boiled eggs.
Heat 2tbls butter and little oil and add the marinaded chicken.
Cook adding a little water at a time till almost done, add the fried potatoes, cook till soft.
Lastly add the boiled eggs, chopped coriander leaves and 1tsp garam masala.
Serve with roti or naan or puri

Prepared, tried and tested by: Faye Abrahams

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