Tag Archives: carrots

kachumbari #salad

kachumbari #salad

On my recent travels to the island of Zanzibar, chef Prabhakar Kumar from the Diamonds La Gemma Dell’ Est Hotel, introduced me to the local Kachumbari salad. It is so simple that you might start thinking to yourself…so what is the big fuss? This scrumptious salad consists of onion, tomato, cucumber and carrot and is seasoned with lemon or lime and salt and pepper. But it’s the way that you cut your veggies that differentiates this from you normal run of the mill veggie salad. It must be cut with love into very fine thin slivers. Don’t discard the pips of the tomato or cucumber – use it all. This salad is a perfect accompaniment to poached fish.

Kachumbari salad

Kachumbari salad

Chef Prabhakar Kumar served poached fish on pilaf rice and a bit of kachumbari salad

Chef Prabhakar Kumar served poached fish on pilaf rice and a bit of kachumbari salad

Beautiful fresh fish poached in whole spices

Beautiful fresh fish poached in whole spices



Kachumbari salad

1 onion, halved and cut it into fine slivers
1 tomato, halved and cut it into fine slivers
½ cucumber, halved and cut it into fine slivers
1 carrot, julienned
10 ml lemon or lemon juice
Salt and pepper

Mix all the veggies together then add the lemon juice and salt + pepper.

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italian ramen – chicken soup for the soul

italian ramen – chicken soup for the soul

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“The Italian Ramen is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan” – Food & Wine

Italian Ramen – I have this lovely American colleague that started working with me this year and she reports to me what she cooked the night before (and I of course report to her :-)) and sometimes she brings along a small tester portion for me to taste. The American’s name is Madeleine. I needed to clarify that because I have another American in my life that I love dearly – she is another talented foodie and I will talk about her at a later stage.

So one morning Madeleine brought this delicious chicken based soup to the office – an Italian Ramen. It just blew me away – the chicken broth was so intense and just perfectly infused with the herbs. The chicken was cooked to perfection and the crunchy carrots added a wonderful sweetness and texture to the dish. Madeleine sent me a link to this specific recipe on Food & Wine’s website and I decided to make it – this is not a dish you want to fiddle with – It is perfect as is. It takes about 3.5 hours to make but its well worth doing it.
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This soup is served with a beautiful soft boiled egg – the traditional Ramen way … the egg compliments the dish but does not steal the limelight from the perfect chicken broth and succulent fleshiness of the white chicken meat.

So here is a quick guide to boiling the perfect soft boil egg:
Bring a large pot of salted water to the boil add the eggs and cook for 5 minutes. While the eggs are boiling fill another large bowl with cold water. Using a slotted spoon, transfer the eggs to the bowl of cold water for 2 minutes. Crack the shells and peel the eggs.

Italian Ramen - chicken soup for the soul

 

italian ramen - chicken soup for the soul
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • For the broth
  • 1.3kg Chicken, cut into quarters
  • 2 White skinned onions, quartered
  • 4 Large carrots, cut into large chunks
  • 4 Celery sticks, cut into large chunks
  • 4 Thyme sprigs
  • 2 Rosemary sprigs
  • 2 Basil sprigs
  • Salt
  • Other ingredients
  • 2 Carrots cut into fine matchsticks
  • 6 Large soft boiled eggs
  • 500g Angel hair pasta
  • Chilli oil
  • Salt and pepper for seasoning
  • Few basil leaves to garnish
Instructions
  1. Preheat the oven to 260°C. Arrange the chicken in a roasting pan and roast until the skin is lightly browned – for +- 20 – 30 minutes.
  2. Transfer the chicken and any juices to a soup pot. Add the onions, carrot chunks, celery and herb sprigs. Add 3.8L of water and bring to a boil. Simmer over moderate heat until the chicken is cooked, about 30 minutes.
  3. Using tongs, remove the chicken from the broth and let cool slightly.
  4. Remove the meat from the bones and pull into shreds; discard the skin.
  5. Return the bones to the pot and simmer until the broth is reduced to 8 cups, about 1½ hours.
  6. Strain the broth, discard the solids and skim off the fat. Season the broth with salt and keep warm.
  7. Return the water to a boil and add the pasta. Cook until al dente. Drain and divide the pasta between 6 large soup bowls.
  8. Top with the shredded chicken, carrot matchsticks and soft-boiled eggs.
  9. Ladle the hot broth on top, add some chillie oil and garnish with basil leaves and serve hot.

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cooking paupillette of lemon sole + saffron sauce with reza mahammad

cooking paupillette of lemon sole + saffron sauce with reza mahammad

‘don’t get overwhelmed by the list ingredients – read the method first – then you will find it easy to cook my recipes’ – reza mahammad

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As the African sun set over the great Sundays River, I had to pinch myself… the situation was surreal, almost sublime. There I was deep in the Kwazulu-Natal bush at the Esiweni Lodge on the Nambiti Private Game Reserve … just the day before I was at my desk doing my regular duties as communications head at a leading architectural firm, dhk Architects.

For the next 48 hours, I was to be a captive in this wilderness, a captive to my senses. It wasn’t the Big 5 wild animals that roamed the reserve that were making me nervous but the prospect and sheer excitement of meeting world renowned TV Foodie and chef, Reza Mahammad. You see, he is one of my all-time food heroes and by some stroke of sheer good fortune I spent the weekend with him on what I could only describe as a culinary safari of sorts. It was such a fabulous opportunity that I could hardly contain myself. I was there representing Food24 but the truth be told I was more excited than a little girl on big red school bus venturing off to class for the very first time.

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Reza Mahammad

The lodge had embarked on a series of culinary safaris where guests would be invited to cook and share the food of well-known chef’s and personalities. It is a good formula and offers an enchanting yet educational break from the humdrum of our daily lives.

Reza Mahammad joined us later the Friday evening jetting in from Cape Town where he was promoting his new TV series. In his latest series, Reza’s African Kitchen, he explores African cuisine, from the spicy Indian influences of Zanzibar, to the indigenous dishes of Botswana, Namibia, Zambia and South Africa. Reza goes on horseback safari, tiger fishing, gets friendly with ostriches, herds sheep, snorkels and more all in an unsatiable endeavour to uncover the diversity of flavours and fabulous ingredients which populate the food heritage of Southern Africa. Back in his own breath-taking African kitchen, Reza uses his travels as inspiration to create his own delicious dishes with a spicy Indian twist!

But now back to the Friday night at the lodge – I was anxious, apprehensive and excited – the spirit of this man and his culinary talents preceded him. Yet, it was odd, I loved the work of this chef before I had even met him…But after spending two days as an apprentice-like food groupie of sorts, I was hanging around his apron tails for the better part of two days … I think I can call him friend. What an individual! What a down to earth talent and yet of such humble and generous spirit. Reza is exactly the way he is on television – open, full of laughter fun and excitement – but what strikes you almost immediately is his dedication and enthusiasm for his work his passion and his food. He started in the kitchen at 6am with Damon (Esiweni chef) in the morning to prep for our workshops – and finished that evening with dessert just before 9.45 pm. To say he is a workaholic would be somewhat of an under exaggeration. Where the energy and passion comes from can only be put down to his deep love of his craft. A craft of which he is a master. He is so proficient – even almost belligerent in the best of ways, he never uses any measuring equipment – it is just a dash of this, a sprinkle of that a few spices here… and there you go – another Reza creation. There are neither airs nor a graces about this man, he preps, cleans and chats and somewhere in-between these masterful dishes just seem to appear.

Through it all we laughed till our bellies were sore, we chatted about food and tips and his new ventures and adventures. We sipped on this, savoured that and let ourselves get lost in this wilderness of food, flora and fauna.

reza mahamma - esiweni lodge

Esiweni Lodge

My lodgings for the next two days was an opulently furnished suite perched high above the meandering Sunday’s river. It was a citadel in the sky, luxurious and just too beautiful all at the same time. My cliff-top chalet had its own private deck with just the most magnificent, sprawling views. I need’nt have gone anywhere and could have sat for the entire weekend sipping endless G&T’s in the rim-flow pool taking in the breathtaking vista and just talking to myself and the animals. I would have done so if it were not for the scheduled game drive which took us into the veld to explore God’s beautiful creatures in the cool of the setting sun.

There were elephants, birds, strange sounds and nature-filled silences, the rustle of bushes and fluttering heartbeats. From the exotic to the unusual – these wild and wonderous creatures seemed to linger in balance around the environs of the lodge. There were no doubt many more creatures wandering around the greater reserve. But the most amazing thing of the lodge was its people – their motto is you come as guests and you leave as friends – it’s so true. The managing couple Natie and Magda are such an engaging and exceptional couple who exude the finesse and hospitality that brings the real charm to this natural hideaway.

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Food

I learnt loads of interesting things which I will share in future in my future blog posts. But for now, one of the workshops that we did with Reza on the Saturday is what I want to share ….it is this amazing dish called Paupillette of Lemon Sole with saffron sauce. This dish epitomises Reza’s love for the “Frindien” cuisine, combing classic French food with an Indian twist. This is a not an easy task but this genius does it so brilliantly – this dish not only looks elegant and refined, but the taste is subtle yet complex. The white fish contrasts beautifully with the yellow sauce. This is a perfect dish to impress the best – without having to slave for hours in the kitchen. Don’t be alarmed by the list of ingredients because the preparation is actually quite straightforward. As Reza said – “ don’t get overwhelmed by the ingredients – read the method first – then you will find it easy to cook my recipes’.

cooking paupillette of lemon sole + saffron sauce with reza mahammad
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • Paupillette of Lemon Sole with saffron sauce
  • Serves 4
  • 6 x 140 – 160g fillets of lemon sole, trimmed, skinned and filleted
  • 150ml dry white wine or Vermouth
  • For the filling
  • 300g raw prawns (net weight, after being shelled and de-veined)
  • 1 tsp grated ginger 2 tbsp finely chopped chives
  • 1 tbsp finely chopped dill 1 tbsp finely chopped coriander
  • Zest of 1 lemon plus juice of ½ a lemon ¼ tsp roughly crushed fennel seeds
  • ¼ tsp chilli flakes salt to season
  • For the Sauce
  • 2 tbsp rapeseed (canola) or vegetable oil1 tsp fennel seeds
  • 2 shallots, finely chopped 2 cloves crushed garlic
  • 1 tsp grated ginger 1 chopped green chilli
  • ½ tsp saffron 1 tbsp. chopped coriander
  • 200ml double cream salt to season
Instructions
  1. To make the filling - Blitz the prawns coarsely in a food processor. Decant into a bowl and mix in all the remaining ingredients. Divide into six portions and set aside.
  2. Place the sole fillets, with the side that had the skin face up. Lightly season with salt and pepper.
  3. Place a portion of the prawn stuffing on the fillets. Roll the fillets, starting with the thickest part and finishing with the tail.
  4. Place on a roasting tray and pour the dry white wine or vermouth over the fish.
  5. Cover with a grease parchment paper and place in a preheated oven at 180C for 10-12 minutes until the fish is tender.
  6. To make the sauce - Whilst the fish is in the oven, heat the oil in a pan until hot. Add the fennel seeds and allow them to pop for a few seconds. Add the chopped shallots, garlic, ginger and finely chopped chilli. Reduce the heat to medium.
  7. Cook until the onions are soft and transparent.
  8. Once the fish has finished cooking, remove the soles from the oven and pour the juices from the roasting tray into the sauce. Set the fish aside, cover and keep warm.
  9. To the sauce, add the saffron and coriander. Reduce the liquid to half so the flavours intensify. Add the cream and continue to cook for a couple of minutes until the sauce has thickened, become glossy and coats the back of a spoon.
  10. Strain through a fine sieve, and squeeze out all the juices to maximise the flavours. Adjust seasoning.
  11. To plate up - Cut the sole into halves, allowing 3 halves per portion. Arrange on a plate with the sauce around.
  12. Serve with the glazed carrots with maple syrup and mustard seeds.

 

Esiweni Lodge: +27(0) 36-636-9002
Emails: reservations@esiweni.coza
Reza: @rezamahammad (twitter)

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carrot + potato + date crush = moroccan dream

carrot + potato + date crush = moroccan dream

carrot and potato crush with dates and coriander

Carrot and potato mash with white pepper and butter was something I grew up with during my childhood. I remember it was one of my dad, Coen’s favourite dishes – he loved to scoop it onto his plate when it was still piping hot.  He always added an extra bit of butter and more white pepper – Coen liked to spice things up and … the richer, the better.  He was so in my thoughts when i made this dish on Dinner Divas – he would have been proud that I transformed the dish from the “boere tafel” of my childhood to an exotic type of Moroccan flavoured dish.

I did not mash it but rather crushed the potato, adding the butter and white pepper in remembrance of my dad and giving it that North African twist  by adding dates and coriander. You would have loved it dad. You encouraged me to live one day at a time, to be crazy + to be myself, to cry + laugh every day, to live my dream, to travel the world, to give more than what I have, to try and fix whats wrong, to never give up, not to get discouraged by disappointment, to stand up and try again, to be adventurous, to be me … today I miss you so much … with love … your biscuit.

carrot + potato + date crush

carrot + potato + date crush = moroccan dream
 
Prep time
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Author:
Serves: 2
Ingredients
  • 200g Potatoes – peeled and cut in big blocks
  • 200g Carrots – peeled and sliced
  • 35g Dates – chopped
  • ⅛t Salt
  • 20g Butter
  • Pinch of white pepper
  • 2T Coriander coarsely chopped
  • Pinch of freshly ground black pepper
Instructions
  1. Boil carrots and potatoes together till cooked. Crush with a fork – this is not mash so we don’t want it fine like mash.
  2. Add the rest of the ingredients - mix well and serve hot with a few chopped dates on top of the dish.

 

 

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vegetable soup = slow warm hearty comfort

vegetable soup = slow warm hearty comfort

vegetable soup=slow warm hearty comfort

Vegetable Soup – A couple of weeks back I invited a few foodie friends over to watch the finale of Mastechef SA, as it was winter I thought it would be appropriate to put on a large pot of my vegetable soup for the occasion. It went down a treat; the problem came about when they all asked me to share the recipe. This proved to be quite difficult as I don’t have a recipe for this soup. The way it works in my house is that I make soup on Sundays. I open the fridge, take out all the veggies + herbs that I did not use over the previous week and make a steaming pot of soup with it. So…to be frank, the recipe below is a list of all the items leftover in my fridge from last week…

If you think the recipe seems a bit long, do not be put off, once you get the hang of it and taste of it you will be making this soup for generations to come. The thing about soup is, you have to make it your own … put in the effort and spend that little extra time…I can promise you it is worth every little spoonful. Enjoy making it and remember to serve it with love.

vegetable soup=slow warm hearty comfort

I do have 10 tips that I have picked up along the way that I would like to share with you when making this soup:

1. Don’t be in a hurry – take your time… and love the process – that is why I normally do it on Sundays – it takes time to grate and chop. Make big bowl of this soup… the soup freezes very well and will never go to waste!
2. Use the veggies + herbs – even lettuce, rocket – whatever you have in your fridge or veggie basket…..the stuff you did not use during the week and want to throw away.
3. Look in your freezer and use all those small packets of frozen veg that you still have not got around to using…
4. The five basic vegetable ingredients that you have to put in to your pot are the following: potatoes, carrots, onions, celery + tomatoes.
5. I always leave the skin on all my vegetables.
6. I grate my vegetables …that is if they are grate-able – it cooks faster and I feel the flavours infuse just that much better.
7. Veggies like broccoli and cauliflower – use the stems – cut them into thin slices – it adds to the beautiful chunkiness of the soup.
8. Parmesan skins – when you buy and use parmesan – don’t throw the skin or rind away – keep them in your freezer and use this in your soup – it adds a wonderful richness.
9. The secret ingredients of my soup : cloves, pesto (any flavour), whole pepper corns, parmesan cheese skins and grated, instant tomato cream soup, oats, good stock to cover the veggies, Worcestershire sauce, sun-dried tomatoes and always a bit of butter.
10. To serve always finish your soup with a drizzle of olive oil , chopped parsley and some parmesan shavings.

vegetable soup=slow warm hearty comfort

vegetable soup=slow warm hearty comfort  - broccoli stems

 

vegetable soup = slow warm hearty comfort
 
Prep time
Cook time
Total time
 
This recipe makes a pot of soup large enough to feed an army - you can just half or quarter the quantities as your mood takes you…
Author:
Serves: 10
Ingredients
  • A
  • 300g Grated large potatoes +- 2 large
  • 300g Grated large carrots +- 2 large
  • 220g Grated medium onions +- 2 medium
  • 250g Grated butternut squash +- 2 generously thick slices
  • 350 g Tomatoes either chopped or rosa tomatoes halved
  • 200g Baby marrows - sliced
  • 150g Cauliflower - cut into chunks
  • 130g Broccoli - cut into chunks
  • 2 Long pieces of celery - chopped
  • 70g Lettuce
  • 80g Cucumber - chopped
  • 300g Frozen peas
  • 50g Sundried tomatoes - chopped
  • 10g Fresh coriander - chopped
  • 25g Garlic - grated
  • 6 Cloves
  • 20 Black peppercorns
  • 20g Fresh parsley - chopped
  • 1t Chillie flakes
  • 410g Tinned chopped tomatoes (1 tin)
  • 2 Stock cubes (Vegetable or chicken)
  • 75-100g Parmesan skins
  • 3L Water (or 3L of good stock – then omit the stock cubes and remember to add more salt)
  • B
  • 100g Dry pasta (I use spaghetti and normally break the spaghetti up into small pieces)
  • 100g Oats
  • 2x 410g Sugar beans (drain the fluid) – you can even replace this with tins of baked beans
  • 60 ml Olive oil
  • 1 Packet cream of tomato soup mixed with 500 ml cold water
  • C
  • 1T Worcestershire sauce
  • 100g Pesto (any basil or rocket pesto)
  • 100g Parmesan cheese grated
  • 50g Butter
  • 1t Salt
  • 1t Black pepper
Instructions
  1. Put all A ingredients into a large pot and bring to boil. Simmer for 30 minutes on medium heat. Please remember to stir frequently. As this is a big pot of ingredients, it can easily burn if you don't keep a watchful eye on it.
  2. Now add all the B ingredients and simmer for a further 20 minutes.
  3. Then add all the C ingredients – stir well – and simmer for 10 minutes.
  4. At the end please taste for seasoning – adding salt and pepper as per your individual taste or preference.
  5. To serve: Drizzle some olive oil over the soup, add some chopped parsley and some parmesan shavings.

 

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pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg = modern irish coddle

pork sausage + bacon + beer + veg=modern irish coddle
Porks sausages + bacon + beer + vegetables – my version of the Irish coddle is one of Rick’s favourite dishes. I am married to a man of Irish descent and what I have learned from our family visits to Ireland – and my husband is that the Irish love beer (Guinness only when in the Emerald Isle) + whiskey + eating potatoes + pork sausages + salmon + they only start a party at 9pm and even if you are around the ripe age of 75 there is still nothing wrong with partying till 4am and passing out on the couch at you friends house if you had too much to drink!! I just love the Irish, it is their spirit, their joviality and perhaps the fact that they are never shy to drink more than me.

For this recipe I have added a few herbs, mustard seeds and some beer and then also added some lemon. I think it’s a bit of modern Coddle and it’s hearty and just perfect in the dead of winter. It is so easy to prepare …everything is in one bowl, meat, veggies etc. So between my mother-in-law and my sister-in-law I think we have come up with a rather decent local version of the Irish coddle! Sleinte!

pork sausage + bacon + beer + veg = modern irish coddle
 
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Author:
Serves: 4-6
Ingredients
  • 6 Pork sausages
  • 4 Garlic cloves finely chopped
  • 125g Bacon finely chopped
  • 4T Olive oil
  • 2 Onions - sliced
  • 2 Celery sticks - chopped finely
  • 2 Large carrots - chopped
  • 2 t Mustard seeds - if you dint have just add 2t mustard
  • 30 g Flour
  • 3 Large potatoes - peeled and cut in quarters
  • 50g Tomato paste
  • 1t Lemon juice
  • 1t Balsamic vinegar
  • 2.5 Cups of stock - I used beef stock
  • ½ cup of beer (I used a lager – no Guinness on hand I’m afraid)
  • 2T Chopped parsley
  • 1T Fresh sage (optional)
  • 1t Black pepper corns
Instructions
  1. Preheat the oven to 180 °C.
  2. Fry the sausages in an oven proof dish with 2T olive oil. Just brown them and then remove from dish. Now fry the fry the bacon and take out.
  3. Add the other 2 T oil and fry the onions till golden brown.
  4. Add carrots and the celery and garlic sweat veggies till translucent.
  5. Add 30 g flour, let it fry for a minute or two.
  6. Now add all the other ingredients.
  7. Put the lid on and bake for 1hour.
  8. Serve with fresh bread.

 

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