1.26.2022

South African Yellow rice

 


South African yellow rice is a delicious fragrant rice. Traditionally served with bobotie, this rice recipe can also be served as a side dish to any other curry. This yellow rice gets it colour from turmeric and its sweetness from the raisins. Adding a cinnamon stick completes the full aroma of this dish.

Ingredients

  • 1 cup (8 oz or 200 g) uncooked basmati rice rinsed and drained
  •  cup (12 oz or 360 ml) water
  • 1 cinnamon stick
  • 1 tablespoon turmeric
  •  cups (3.5 oz or 100 g) raisins
  • 1 teaspoon salt
    (Optional: Roasted chopped almonds)

Instructions

  • Put the rice into a colander and rinse well under cold running water.
  • In a medium saucepan, add the rice, raisins, turmeric, salt and water and bring to the boil.
  • When the water is boiling, reduce the heat to a minimum and cover with a tightfitting lid. Let it simmer for 12 minutes. Do not remove the lid while cooking!
  • After 12 minutes, take the pan off the heat and let it rest for 10 minutes, still covered with the lid. Combine roasted almonds if using it.
  • After resting time, fluff the rice with a fork.

Egyptian stuffed Peppers




 A mixture of red and green peppers make a colorful dish.

  • 6 large sweet peppers
  • 1 lb ground beef or lamb
  • 1/2 cup rice
  • 2 medium tomatoes, finely chopped
  • 1 medium onion, finely chopped
  • 4 tablespoons finely chopped fresh coriander leaves or mint
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon allspice
  • 1/8 teaspoon cayenne
  • 2 cups tomato juice mixed with 1 teaspoon garlic powder

1. Cut out stem ends of peppers and reserve. Remove seeds and fibres from peppers, then set aside.

2. Combine remaining ingredients, except tomato juice, to make stuffing.

3. Stuff peppers, then close with stem ends. Arrange in a saucepan with opening to top, then add tomato juice and enough water to top of peppers. Bring to boil then cover and cook over medium heat for 50 minutes or until peppers are done. Serve hot with sauce.

Strawberry Mochi

 


FOR THE MOCHI

  • 1 12 cups glutinous rice flour
  • 14 cup sugar
  • 1 cup water
  • 13 cup cornstarch
  • 12 strawberries
  • 2 teaspoons beet and hibiscus powder, dissolved in 2 teaspoons water

FOR THE BEAN PASTE

  • 2 (15 ounce) cans white kidney beans
  • 14 cup sugar
  • 3 tablespoons rice malt syrup

    METHOD

    • STEP 1

      Make the bean paste: Press the beans through a fine strainer to get a very smooth texture. Transfer to a pan with sugar. Bring to a simmer over low heat, stirring occasionally. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup, continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated, about 10 minutes. Turn off the heat, allow to cool down. Flatten paste and wrap tightly in plastic wrap.

    • STEP 2

      Make the mochi: Combine the rice flour and sugar in a microwave-proof bowl. Add water and mix until combined. Microwave for 1 minute, stir, then microwave for 1 more minute. Stir, then heat again for 30 seconds. Mix in the beet and hibiscus powder, stirring until it thickens and comes together.

    • STEP 3

      Flour work surface with cornstarch. Put the mochi on top and cut into 12 pieces. Flatten the mochi into a circle (use more cornstarch if needed).

    • STEP 4

      Wrap the strawberries with bean paste. Put some cornstarch on your hands. Place flattened mochi dough and put the covered strawberry on top of it (with the tip facing down). Wrap it and pinch the bottom closed.

Ceviche


Lots of cultures make a version of raw fish ‘cooked’ in lemon or lime juice or even vinegar. In Latin America they don’t use coconut cream, but in the Pacific Islands they do, and it adds a lovely creamy richness. I’ve given both options here, so if you don’t want the coconut flavour you can just leave it out and add a drizzle of extra virgin olive oil instead. Make sure you use fish that is very fresh!

  • 4 fresh fish fillets, boneless, skinless, cut into bite-size chunks
  • 1/2 cup lemon or lime juice, or more if needed
  • 20 cherry tomatoes, halved
  • 2 large avocados, diced
  • 2 spring onions, thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1/2-1 red chilli, deseeded and finely chopped
  • salt and freshly ground black pepper, to taste
  • 1/2 cup coconut cream, or 2 tbsp extra-virgin olive oil
  • a handful of coriander, to serve
  • lemon cheeks, to serve (or lime)



1. Place fish in a bowl with lemon or lime juice and stir to combine (there should be enough liquid to cover the fish – if not add a little more juice).

2. Cover and chill until the fish whitens and appears ‘cooked’ (about 45 minutes).

3. Drain off and discard juice.

4. Add tomato, avocado, spring onions, red onion and chilli, if using, to the fish, reserving a little of each to garnish, and mix gently to combine.

5. Adjust seasonings to taste.

6. To serve, drizzle with coconut cream or olive oil and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli, if using.

Serve with lemon or lime wedges for squeezing.

Massaman Curry







PROTEIN OPTIONS optional

  • 1/2 lb. tofu
  • 1/2 lb. shrimp 
  • 1 large skinless chicken breast, cubed 
  • 1/2 lb lamb

CURRY

  • 2 Tbsp coconut, vegetable or avocado oil 
  • 3 medium shallots, thinly sliced (or 1 small onion)
  • 1 tsp whole cumin seed (or powder)
  • 1 tsp whole coriander seed (or powder)
  • 5 Tbsp red curry paste 
  • 1 ½ cups baby potatoes cut into bite-size pieces
  • 2 large carrots, peeled and diced 1/4-inch thick
  • 2 14-oz. cans coconut milk 
  • 1-1 ½ cups water
  • 1/4 tsp ground cinnamon
  • 1 dash each cardamom and nutmeg (if you don't have, omit)
  • 2-3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they're saltier)
  • 1-2 Tbsp brown sugar or coconut sugar (or sub stevia to taste)
  • 2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted peanuts)
1-2 Tbsp lime juice (or lemon)

FOR SERVING optional

  • Cauliflower Rice, Rice, or Quinoa
  • Lime wedges
  • Fresh cilantro
  • Steamed or curried greens
  • Roasted salted peanuts, chopped

Instructions

PROTEIN OPTIONS

  • You have options for added protein or you can just stick with vegetables. 
    Alternatively, add meat such as shrimp or chicken to the curry once it's simmering (during step 4) and simmer until cooked completely through. 

CURRY

1. Heat a large pot or dutch oven over medium heat. Once hot, add oil and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.

2. Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes, stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.


3. Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water (starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, sugar, and peanut butter. (Reserve lime juice for later).


4. The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat. 


5. Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with shrimp or chicken) and cook for 10-15 minutes 
uncovered. You don't want it boiling, so ensure it's cooking over low heat at a simmer.

6. Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor. 


7. Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).




To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.

Teriyaki chicken


1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp sesame seed oil
1/4 cup soy sauce
1/4 cup water
2 Tbsp honey
1 1/2 Tbsp packed light brown sugar
1 Tbsp rice vinegar
1/4 tsp toasted sesame oil  (for drizzling) 
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic (2 cloves)
2 tsp cornstarch
Sesame seeds and chopped green onions, for serving (optional)


  • 1. Heat sesame seed oil in a 12-inch non-stick skillet over medium-high heat.
  • 2. Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook ,about 3 extra minutes.
  • 3. While chicken is cooking, in a small mixing bowl whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
  • Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 - 60 seconds longer. 
  • 4. Serve warm garnished with green onions and sesame seeds if desired.



Babotie


2 slices white bread
1 cup milk
2 tbsp butter
1 cup onion finely chopped
1 garlic clove chopped
1 granny smith apple cored diced
1 kg lamb or beef mince
1/4 cup slivered almonds
3 tbsp lemon juice
2 tbsp chutney
2 tbsp curry powder
1 tbsp light brown sugar
1 tsp salt
1/2 tsp pepper
4 eggs
6 bay leaves


1. Pre-heat oven to 320F (160C).
2. Tear bread into large pieces and soak in milk in a small bowl.
3. Meanwhile, melt butter in a large sauté pan. Add onions and garlic and sauté for 5 minutes.
4. Add apple and cook for 1 minute more. Add meat and cook until it loses most of its pink color, about 10 minutes. Remove from heat.
5. Squeeze out the excess milk from the bread slices, reserving the milk.
Tear up bread and add to lamb.
6. Add almonds, lemon juice, chutney, curry powder, sugar, salt, pepper and 1 egg. Mix well.
Place mixture in a buttered deep baking dish or casserole dish.
7. Stick bay leaves vertically into the casserole. Bake for 40 minutes, then remove from oven.
Whisk together the reserved milk with the remaining 3 eggs, then pour it over the mixture.
8. Bake for a further 15 minutes or until egg is set.
Remove bay leaves before serving with lemon garnish.

1.24.2022

Chicken and vegetables couscous

 

  • 3 tbsp extra virgin olive oil divided
  • 1 whole chicken 3-4 pounds, cut into pieces
  • 2 whole onions peeled and sliced
  • 2 tsp minced fresh garlic
  • 3 1/2 cups low sodium chicken broth divided
  • 2 tsp salt divided
  • 1 tsp turmeric heaping
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 lb butternut squash, peeled, cubed and seeded about 3/4 lb. peeled butternut squash cubes
  • 3/4 lb zucchini about 2 medium, cut into 1-inch pieces
  • 3/4 lb carrots peeled and cut into 2-inch pieces
  • 2 celery ribs cut into 2-inch pieces
  • 1 3/4 cups cooked chickpeas 1 can
  • 10 oz instant couscous 1 box
  • 1 tbsp fresh chopped cilantro or parsley
1. Heat 2 tbsp olive oil in a large 8 quart pot over high heat until it just begins to smoke. Place half of the chicken pieces skin side down and brown them for a few minutes. Remove the chicken pieces and brown the other chicken pieces in the same way. Remove the chicken from the pot and set aside.



2. Reduce heat to medium and add sliced onions to the pot. Saute the onions, stirring frequently, until the onions soften and begin to caramelize. Add the garlic and saute for a minute more until fragrant.


3. Add 1 1/2 cups low sodium chicken broth to the pot. Stir in 1 1/2 tsp salt, 1 tsp turmeric, 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp black pepper. Scrape any brown bits from the bottom of the pan as you bring the stock to a boil.


4. Add the chicken pieces to the pot, using a pair of tongs to coat them with sauce before placing them skin-side up. Reduce heat to a low simmer and cover the pot, vented slightly. Let them simmer on low heat for 45 minutes.


5. Remove chicken pieces from the pot and add the squash, zucchini, carrots and celery, stirring them into the broth to make sure each vegetable is evenly coated. Bring to a boil. Add the chicken pieces back to the pot on top of the vegetables. Cover the pot tightly and reduce heat to a low simmer. Let the vegetables cook for 15 minutes.


6. Gently stir the chickpeas into the chicken vegetable mixture. Let the mixture cook covered for 5-10 more minutes until the largest vegetable chunks are tender.



7.  While the chicken mixture finishes cooking, prepare the couscous. In a small pot, bring 2 cups low sodium chicken broth to a boil. Stir in 1/2 tsp salt, pinch of turmeric and 1 tbsp olive oil.
Stir in the couscous and cover the pot. Remove the pot from heat and let the couscous steam for 5 minutes, until tender.



8. Fluff the cooked couscous with a fork and place it on a serving platter. Use a slotted spoon to place the cooked chicken and vegetables on top of the couscous, then sprinkle with chopped cilantro or parsley. Pour the cooking liquid into a large gravy boat.
Top each serving of couscous with a bit of cooking liquid to moisten. Can be served with spicy sauce or harissa on the side.


















                Persian Saffron Pudding



                Pudding Ingredients
                • 3 cups unsweetened coconut milk
                • 1 1/4 cups water divided
                • 1/2 cup sugar
                • 3/4 cup brown rice flour
                • 1 whole cinnamon stick
                • 1 whole star anise
                • 12 whole green cardamom pods
                • 1/2 tsp saffron use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!
                • 1/2 tsp turmeric
                • 3/4 tsp salt

                 

                For the Orange Blossom Sauce

                • 1/2 cup sugar
                • 3 tbsp water
                • 2 tbsp orange blossom water
                • Shelled pistachios, garnish
                • Black or golden raisins, garnish
                • Saffron threads, optional garnish (same note as above)

                1. To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices. 


                2. In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.



                3. Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.



                4. Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.



                • Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.
                5. To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow to cool. The syrup will thicken upon standing.




                6. To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you're feeling extra fancy you can also garnish with a few saffron threads.