Tag Archives: cumin

#pork fillet with cumin apples + crushed potatoes

#pork fillet with cumin apples + crushed potatoes

Pork is such an economical yet extremely tasty cut of meat. I bought 5 fillets at the deli in Joostenberg the other day for R60. It was those thick cuts with the minimal fat on. This is one of Rick’s favourite dishes and this is comfort food at its best. Enjoy.

pork fillet

 

 

#pork fillet with cumin apples + crushed potatoes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 400g pork fillet
  • salt
  • pepper
  • Cumin apples
  • 2 sweet apples like Royal Gala
  • 2 tablespoons olive oil
  • 20g butter
  • ¼ teaspoon ground cumin or cumin seeds
  • ½ teaspoon ground cinnamon
  • 1 tablespoon honey
  • pinch of salt
  • Crushed potatoes with wholegrain mustard
  • 4 potatoes, peeled and quartered
  • ¼ teaspoon salt
  • 1 tbsp wholegrain mustard
  • 30g butter
  • ⅓ cup milk
Instructions
  1. Apples - Heat oil and butter in a heavy-bottomed pan over medium heat. Add the apples, cumin, cinnamon and salt and cook for 4 minutes. Add the honey and cook for a further 4 minutes - stirring occasionally. Once tender, remove from pan.
  2. Pork fillet - Season your pork fillets with salt and pepper and place these into the same pan in which you have cooked the apples. Fry for 4 minutes on each side. It depends on the thickness of the pork, so test the pork before serving to make sure that it is cooked through.
  3. Crushed potatoes - Boil potatoes till cooked and drain. Add the salt, mustard, butter and milk. Mix with a fork and crush the potatoes with fork.

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duo homemade samoosas

duo homemade samoosas

This delicious recipe was inspired by a very interesting ingredient list (see list + rules at bottom of this post) I received from Pick n Pay for their freshlyblogged challenge #4 competition.

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I always wanted to make my own samoosas from scratch. The pastry + the stuffing + the folding…everything! This is what I did this week … the pilchards + beans made perfect samoosa fillings. Looking back at this amusing and time consuming exercise, the toil paid off with its own self-satisfying rewards. I learnt so much. I must confess it took me more than some time to perfect the dough-making method. After all was said and done, I looked like some kitchen drifting poltergeist all covered in flour, dough and shrapnel’s of samoosa pastry.

But … OMG I am proud of these little triangular pastry parcels – they may not be perfect in shape, nor do they have a perfectly smooth outer layer. Deep fried they look like they may have picked up a case of the measles, but let me tell you they are light, crispy and so yummy. The pilchards were hot + morish and the beans and feta were delightfully scrumptious.

home made samosa

On top of it all I decided to try the dark lighting method to shoot the samoosas (this was my first attempt) – this took another few hours but I am really proud of the outcome of my photographs. All in all it proved to be such an interesting exercise culminating in fabulous samoosas and a very contented blogger.

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Tips for making samoosas
Take your time and be patient :-).
Use a paella pan to heat the dough for the pur separation process.
If you don’t feel like making the dough you can use spring roll wrappers.
You can replace ghee with oil.
For a healthier option – bake the samoosas.
For exceptional Indian recipes – Indian Delights by Zuleikha Mayat (ISBN 062005688-6)

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duo homemade samoosas
 
Prep time
Cook time
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Author:
Serves: 6
Ingredients
  • Samosa Dough + Pur (the samosa pastry ready for filling)
  • 2 cups flour, sifted
  • 1tsp cumin seeds, roasted
  • ½ tsp salt
  • 2 Tbsp ghee, melted
  • ⅔ cups water
  • Extra flour for making the pur
  • Extra melted ghee for making the pur
  • Flour and water, mixed
  • Bean + feta filling
  • 1Tbsp lemon infused olive oil
  • ½ tsp yellow mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp chilli flakes
  • 50g onions, chopped
  • 50g green beans, blanched and diced
  • 50g brown rice, cooked
  • 100g PnP Feta cheese, crumbled
  • Salt
  • Milled lemon black pepper
  • 2 Tbsp fresh coriander, chopped
  • Pilchard filling
  • 2 Tbsp cooking oil
  • 2 cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander powder
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • 1tsp chilli flakes
  • 2-3 tsp “Father in Law” masala or medium hot masala
  • 4 fresh curry leaves
  • 100g onion, chopped
  • 100g cabbage, chopped
  • ¼ cup tomato juice (from the sardine can)
  • 2 (100g) pilchards (from the sardine can)
  • Salt
  • Milled black pepper
  • 2Tbsp fresh coriander, chopped
Instructions
  1. Dough + pur method - Mix flour, salt and the roasted cumin seeds together.
  2. Add the ghee and mix well with the tip of your fingers.
  3. Add the water and knead into smooth dough.
  4. Set aside for 30 min to rest.
  5. Divide dough into 10 “ping pong” sized balls – +- 4cm.
  6. Roll each ball into 6-8 cm diameter round disc.
  7. Place 5 disks on top of each other after brushing both sides with ghee and sprinkle flour between them. Only the bottom of the bottom disk and the top of the top disk should be ungreased. Do the same with the other 5 discs.
  8. Roll out one pile into a large 30 cm round disc.
  9. Cut into a rectangular shape.
  10. Heat an ungreased plate, place the disc on the plate and let it heat up for a few seconds until the sheet changes in colour (not brown) – turn the sheet over – heat and then remove from the flame – this will separate the sheets.
  11. Do the same with the second pile.
  12. When cool trim the pur into two-inch strips, separate the sheets and use these for your samosas.
  13. Method for fish filling - Heat the oil on medium heat, add all the spices and cook for 2 minutes.
  14. Add the onions and cabbage and fry till translucent.
  15. Add the tomato juice and pilchards and mix well. Cook for a minute or two.
  16. Season with salt and pepper.
  17. Lastly add the fresh coriander.
  18. Bean and feta filling method - Heat the olive oil and add the mustard, cumin and chilli flakes. Fry for 2 minutes.
  19. Add the onions and fry till translucent.
  20. Add the green beans, brown rice and feta cheese – mix well.
  21. Season with salt and pepper.
  22. Lastly add the fresh coriander.
  23. Samoosa folding and frying - Mix a bit of flour and water together and smear on the sides of the pur. It acts as “glue” for the pastry.
  24. Place a teaspoon of the filling mixture at one end of the pur strip, leaving a 1cm border.
  25. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle.
  26. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
  27. Fry in batches at 180 ºC until golden brown.

Samosas-6

image from xawaash.com

Samosas-5

image from xawaash.com

Ingredients + Rules for challenge #4

1 x 400g tin Lucky Star Pilchards
1 medium cabbage
1 small packet of brown rice
1 packet of green beans
250 g Pnp feta

You must use all the ingredients in the above list.
You may add two fresh ingredients.
You may add any spices of your choice.
Your dish must be cooked on the stovetop. You may not use the oven.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, whole-wheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)

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roasted chicken curry = frindian chicken

roasted chicken curry = frindian chicken

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It’s winter and its time to cook something that will help keep the chill of winter at bay. For this, there is nothing better than a wonderful curry.

I was very fortunate to spend a weekend with renowned Chef, Reza Mahammad a month or so ago and he told me about the new trend that he had started – “Frindian cuisine” – yip Frindian … this is where you combine classic French cooking techniques with the wonderful variety and diversity of Indian spices.

This is a not an easy task but Reza, the genius, makes this work so brilliantly.

Back home I decided to try my own Frindian chicken – by roasting a chicken the French way { the technique I always use is from the book “Le Cordon Bleu at home”} and using my own Indian spice mix – this dish was such a hit around the table there were only a few bony morsels left. This is the kind of dish where you need to get stuck in with your hands and eat this with gusto – it’s delicious, tasty and extremely alluring. Not only does the dish dress up to impress, but the taste is hot and complex. The flavours seem to just stitch two continental food styles in seamless fashion and so worth the effort.

On how to truss a chicken click here.

Frindian Chicken

 

 

roasted chicken curry = frindian chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 Chicken – about 2 kg’s
  • 3T Butter
  • Salt
  • Freshly ground pepper
  • 1T Vegetable oil
  • My spice mix – mix all the ingredients below together.
  • 1T Grated fresh garlic
  • 1T Grated fresh ginger
  • 2t Chillie flakes – you can replace these with 1 or 2 chopped strong red chillies depending on your individual taste
  • 2T Masala mix [strong curry powder]
  • 1T Cumin seeds
  • 1T Coriander [fine]
  • ½t Cinnamon [fine]
  • Fresh coriander for serving
Instructions
  1. Preheat oven to 220°C.
  2. Rinse chicken and pat dry with paper towel.
  3. Loosen the skin on the topside of the chicken and take the Marsala mix and try to massage it under the skin – make sure you rub it all over the chicken. Do it carefully and take your time. You don’t want to break the skin at any point. Even try and get some Marsala into the little legs and wings. Rub the spice on the inside of the chicken as well.
  4. Now season the cavity with salt and pepper.
  5. Truss the chicken.
  6. Then rub the outside of the chicken with the butter and oil and season with salt and pepper.
  7. Place the chicken on the side in a roasting tray and roast for 20 minutes.
  8. Then turn the chicken onto its other side and roast for another 20 minutes.
  9. Finally turn the chicken with the breast side-up, add a ½ cup of water to the pan and roast till the juices run clear – about another 20 – 30 minutes.
  10. Let it rest for 15 minutes covered with aluminium foil. The juices will be absorbed into the meat and it will be far easier to carve.
  11. While resting the chicken, bring the remaining juices in the roasting tray to the boil on top of the stove – scrape to release any cooked meat that is still at the bottom of the tray. Add a bit of water and reduce till ⅓. Spoon this over your meat at the table.
  12. Remove the twine, carve and enjoy your Frindian chicken with your bestest friends.

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malay infused seafood soup

malay infused seafood soup

malay infused seafood soupThis is my all-time favourite winter soup recipe. It lies very close to my heart for two reasons – I was introduced to this recipe by my wonderful chef friend, Louis Verwey (the recipe was very different then and I developed it as I went along into what it is today) and secondly this recipe took me through to the Top 50 of Masterchef SA and earned three overwhelming and resounding yes’s from judges Andrew, Bennie and Pete. My Masterchef journey was an incredible experience, it was an amazing roller coaster ride of emotions, nerves and sheer excitement but the best part was meeting all the fantastic people who all share a common passion – cooking! This adventure re-ignited in me the fire and a burning desire to learn and share in the fun, frivolity and sheer pleasure that comes with cooking and everything culinary. I am very proud to have made it into the Top 35 only to be booted out on the potato challenge. Needless to say I have not cooked or peeled a potato again – but that is a story for another day…enough about me…back to this exquisite soup …

malay infused seafood soup
 
Prep time
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Author:
Serves: 6
Ingredients
  • For the stock
  • 1 celery stick, chopped (with the leaves)
  • 1 onion, cut in half (I keep the skin on - I only peel the onion if I want to make a clear stock)
  • 1 carrot, chopped (…again keep the skin on – didn’t we learn that all the nutritional value lies in the skin?)
  • 5 black pepper corns
  • 2 cardamom pods
  • 1 clove of garlic cut in half
  • 1 small bunch of parsley
  • 350g white fish – I use small whole hakes which I cut into chunks
  • 800ml water
  • 1 clove garlic, finely grated
  • Seafood
  • 24 mussels in ½ shell
  • 400 g kingklip (or any other firm white fish), cut into cubes of +- 2.5cm x 2.5cm
  • 12 de-veined prawns with shells – I love to keep heads on – if you do take the heads off, don’t discard these….add them to your stock
  • Other ingredients
  • 30g butter
  • 45 ml flour
  • 10 ml masala (I mix my own from the following ground ingredients: 15 ml turmeric, 15ml cumin, 10 ml coriander, 10 ml fennel, 15 ml hot “curry powder” this you can get from your local spice shop or supermarket)
  • 30 ml tomato paste
  • 1 ½ chicken stock cube, crumbled
  • 2 large tomatoes, peeled and finely chopped
  • Juice of ½ small lemon
  • For the gremolata
  • 30 ml chopped parsley
  • 1 clove garlic, finely grated
  • Zest of one lemon
  • One big squeeze of lemon juice
  • 30 ml olive oil
Instructions
  1. Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.
  2. Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes. I do this to infuse the juices in the stock (and to defrost if still frozen). Take out and leave aside.
  3. Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside
  4. Take the stock and strain through a very fine sieve. Set aside. (You can discard the stock ingredients but it does make for a very nutritious and fishy treat for my two canine children!)
  5. Add the finely grated garlic to this stock.
  6. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Then add the tomato paste and masala. Stir well.
  7. Add the warm stock - ladle by ladle - whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer - you will see that it has now thickened.
  8. Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well.
  9. Now add the raw fish and let it simmer for +-3 minutes, then add the prawns and mussels.
  10. Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice.
  11. Simmer for a 5-10 minutes.
  12. Lastly, mix the last 4 ingredients together to make the gremolata and set aside
  13. To serve – in the bottom of a soup bowl put a dollop of the gremolata. Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.
  14. Garnish with a few drops of gremolata on top. Serve immediately.

 

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