Ingredients : 600 gr beef mince 2 tblsp olive or coconut oil 1 onion chopped 2 minced garlic cloves 1 big bay leave 1 cinnamon stick ½ tsp garlic and herb spice 1 heaped tsp mixed herbs (crushed in your hand) 1 heaped tsp Rajah’s mild n spicy curry powder 1 grated tomato 2 Tblsp tomato paste 250 ml beef stock 2 large carrots, parboiled and diced 2 cups frozen peas Freshly ground black pepper Mash potato for topping ** Grated cheese for topping (optional)
Method: Make mash potato and set aside. Heat oil in a pot. Add onions, bay leave and cinnamon and fry till onion soft. Add mince and break up stirring with a fork till it changes colour. Add garlic, carrots and spices and fry for another 10 minutes. Add tomato, tomato paste and stock and simmer another 15 minutes till liquid reduced by half. Add peas and simmer till peas have cooked through. Discard bay leaf and cinnamon stick.
Mash potato 4-5 potatoes 1 stock cube 1 tsp baking powder 1 tblsp white onion soup powder 1 egg 2 tblsp butter Milk as needed Salt and pepper
Bring potatoes cut into even chunks to a boil in cold water. Add a stock cube (vegetable or chicken). Once tender drain in colander and return to warm pot. Mash with potato masher till potatoes broken down. Add baking powder, soup powder, egg and butter, salt and pepper. Using an electric mixer on low mix the potato gradually adding the milk till desired consistency reached. (DO NOT USE A BLENDER). Preheat oven to 180 degrees C. Layer a baking dish with thin layer of mashed potato. Using a slotted spoon transfer the mince mixture to the dish. Spread mashed potato on top. Sprinkle with cheese if using or just drag a fork across to create a dragging design. Bake until golden – about 10 minutes.
Ham Hock 1 smoked ham hock 2 large sweet onions, peeled and cut into quarters 2 sweet potatoes, peeled and cut into 1-inch pieces 2 cup Brussels sprouts, trimmed and halved 1/2 medium butternut squash, peeled and diced 1 cup carrots, peeled and cut on the bias into 1-inch slices 1 cup potatoes, quartered 1 head garlic, cloves separated and left unpeeled 1/4 cup extra-virgin olive oil Malayan salt and fresh black pepper
Glaze: 1/3 cup vegetable stock 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons honey 2 teaspoons Dijon mustard 1 tsp lemon juice Kosher salt and freshly ground black pepper
Method : Preheat oven to 180 degrees. Cover the ham with foil. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, and garlic with the oil, salt and pepper. Spread the vegetables around the ham and roast, stirring once halfway through, until tender, 40 to 45 minutes.. For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Remove foil from the ham and pour sauce over the ham and vegetable and roast for another 10-15 minutes. Serve remaining sauce as a dipping sauce.
Creamed Spinach Ingredients 6 TB butter (divided) 2 whole cloves 3 cloves garlic, minced 1 finely diced onion 1 packet spinach 4 TB flour Pinch of fresh nutmeg 1 ½ cups half cream ½ milk mixed ½ cup cream cheese ¼ cup parmesan cheese
Method Melt 3 TB butter in a pot and add spinach. Cook on low till spinach has wilted. Drain in a colander while you make your sauce.
Sauce Melt butter, add clove and fry in butter for 1-2 minutes then remove clove. Add onion and garlic and stir 1 minute. Add flour and whisk to form a roux. Gradually add cream/milk and whisk. Add cream cheese if using and stir till thickened. Season with salt, pepper and nutmeg. Set aside.
Squeeze out excess liquid from spinach (I use a clean tea towel to dry out). Roughly chop and add to sauce. Add ¼ cup parmesan cheese.
4 X whole Baby Hake fillets descaled, washed and trimmed. Dry off, season with salt, black pepper and fish spice. Drizzle with olive oil & place in oven preheated to 200 C degrees on a baking tray and cook for 20 minutes. Remove and let cool. Remove the centre bone and flake the fish once cold.
In a mixing bowl add 1 egg, 3 tbsp chopped parsely, 1 tbsp dried dill or fresh if you have, 1 tsp paprika, 1 tsp chilli flakes, black pepper, sprinkle of aromat, 1 tsp garlic and herb seasoning, 2 tsp minced garlic, 1 tbsp mayonnaise, handful of chopped coriander (optional). Add flaked hake and add 1/4 cup fresh breadcrumbs. Taste for salt.
Mix well together, roll into round patties sprinkle with additional breadcrumbs. Leave in fridge for 30 minutes until ready to fry off in olive oil on low to medium heat for 3 – 4 minutes per side. Drain on paper towels. Serve with garlic and chilli sauce steamed country crop vegetables in white sauce and sweet potato mash.
Adapted from the recipe of Rochelle Kearns Sweets & Spice Prepared, tried and tested by: Gail Haselsteiner
LEMON CHICKEN 4 chicken breasts 1 tsp kosher salt ½ tsp fresh black pepper 2 fresh lemons 1 ½ cups flour (to which I add 1 tsp fine salt, 1 tsp garlic powder, 1 tsp pepper, pinch of cayenne pepper) 2 tblsp olive oil 4 tblsp butter, divided 2 Lemons (1 sliced the other zested and juiced) ½ cup white wine ½ cup chicken stock 2 minced garlic cloves 1 cup cream 3 tblsp capers, rinsed Chopped parsley
Flatten 4 chicken breast between cling wrap till ¼ inch thick. Season chicken breasts with kosher salt and fresh black pepper. Dredge in seasoned flour. Heat olive oil and 2 tblsp butter in and fry till golden. Set aside. Add lemon slices fry 2 minutes and remove and set aside
PICATTA SAUCE Add garlic to pan drippings and fry 30 seconds. Add white wine, to deglaze pan scraping up the fond. Add chicken stock, and the juice of the lemon, turn up heat and allow to reduce. Add the cream, capers and stir. Stir in chopped parsley and lemon zest. Served with roasted garlic mash potatoes.
ROASTED GARLIC MASHED POTATO 1 head of garlic Olive oil Salt and pepper Double foil 5 potatoes, peeled and cubed 1 vegetable stock cube, crumbled Butter 4 tblsp cream cheese 1 ½ tsp white onion soup powder 1 tsp baking powder Milk as needed
Preheat oven to 190 degrees. Slice the top off the head of garlic. Place on 2 sheets of foil. Drizzle the top of the head with olive oil, salt and pepper. Seal with double sheets of foil. Bake for 30-35 minutes or until tender when squeezed. Bring water, potatoes and stock cube to the boil and cook till potatoes are soft. Drain in colander and return the pot. Mash the potatoes till crumbly, add butter, soup powder, baking powder, salt and pepper. Squeeze garlic cloves out of their skins and add to mashed potato. Add cream cheese and continue mashing (I use electric hand mixer – DO NOT USE A BLENDER) gradually add milk to form smooth consistency.
Method: Heat butter and add mustard seeds and when it stops popping add the dried chilli, celery and onions. When the onions are golden add the turmeric, cumin and coriander powder and the peas and salt. Add 1/2 cup water and cook for 10min. Add 2 cups water and bring to the boil. Remove from the heat and liquidise contents in a blender. Put this back in the pot and simmer until the liquid is reduced and the consistency is thick. Garnish with freshly chopped dhania.