Bloody Beetroot (Roast Vegetables recipe)

My maternal grandmother has been one of my biggest culinary influences. Ma, as we affectionately called her, had this massive stone mortar and pestle. It's  pestle was easily 1m and Ma was about 1.4m (I still snicker when I see that picture in my head). Ma barely spoke Afrikaans and only used English in self defence, but I still managed to learn many cooking gems from her:

• It's the cook who creates a great (or bad) dish, not the equipment
• Make the best dish using what is available to you
• It's okay to mess up as long as you clean up
• Never underestimate the impact a side dish has on your main dish
• Make every dish your own

Beetroot salad is for some odd reason one of the first things I remember watching her prepare in her kitchen. I have been hooked on beetroots ever since and recently try and incorporate it wherever possible (much to the horror of my kids "Why is there blood in the vegetables?").

Bloody Roasted Vegetables (serves 4 - 8)

Ingredients

1 x medium red onion, peeled and segmented

1 x green bell pepper, deseeded and cut into roughly 2cm X 3cm pieces

1 x red bell pepper, deseeded and cut into roughly 2cm X 3cm pieces

1 x yellow bell pepper, deseeded and cut into roughly 2cm X 3cm pieces

1 x 300g butternut with skin, cut into pieces of approximately 1.5cm thickness

1 x 500g sweet potato with skin, cut into pieces of approximately 1.5cm thickness

1kg cut beetroot, parboiled for 15 minutes

1 tsp fine salt

1/4 cup raw honey

1/2 cup olive oil

1 tsp mixed herbs

Method

1. Whisk together the salt, honey, olive oil and herbs

2. Toss the beetroot in 1 tablespoon if the mixture in a separate bowl and toss the remainder of the marinade in the remainder of the mixed vegetables

3. Place 1/3 of the mixed vegetables in the glass, ovenproof dish and place half the beetroot in between. Repeat with the rest of the beetroot. Place the remainder of the mixed vegetables on top with the remaining marinade

4. Baked in a 200 degree Celsius preheated oven for 45 minutes. Toss the vegetables half way thru baking time

Colourful, flavourful and will have the kids asking for more

There's a Fly in my Soup (Recipe Alert)

I miss my mom the most when I'm sick. She's luckily still alive , but avoids me like the plague when I am sick. You see I had (she says I'm old enough to look after myself now) the kind of mom who would pander to my every need when I was sick.

Don't get me wrong. We were raised to be strong, opinionated and extremely independent women ("Never depend on anyone" she says). She taught us that a woman can achieve anything a man could and encouraged our careers much further than any traditional Indian mom would. One thing that always seemed out of my reach was her standard of cooking. As a rule I avoided attempting any of her recipes, because it never came out like mom's food. She's getting older though, as cruel father time would have it, and this has become the fly in my proverbial soup. Mom forgets an ingredient here or there and so I have taken the bold step and started attempting her dishes (bearing in mind that her recipes look like shopping lists with no measurements).

Mom would make my favourite dishes and let me watch TV all day when I was sick. My dish of choice was always her hearty, winter soup.

Momma's Soup (serves 5 - 8)

Ingredients

200g mutton (trimmed of fat and cut into smaller pieces)

1 x teaspoon garlic and ginger

1/4 tsp salt

pinch of ground pepper

Optional pinch of turmeric

Thickening paste - 1/4 cup warm water, mixed with 30mls cake flour

1 x Checkers Freshmark Soup Pack (only use half the turnip)

1/2 onion, peeled and grated. Also squeeze the juice out

1 x additional carrot

1/2 tsp pepper corns (rather crush if serving to small children)

2 - 2.5 Lt's of boiling water

@CheckersSA

Method:

1. Marinade meat in salt, pepper, turmeric (optional), garlic and ginger

2. Brown meat in 1/2 tablespoon heated olive oil 

3. Add the chopped herbs, as well  the peeled and grated vegetables to the browned heat.

4. Add about 2 litres of boiling water to the pressure cooker and the whole or crushed peppercorns. Cook on low for 1 hour.

Tip - Add an additional 250mls - 500mls (depending on your pot's water retention abilities) if you are not using a pressure cooker and cook on medium to high.

5.  Add the thickening paste and simmer on medium for another 15 minutes or until done.

Bowl from @CheckersSA

Almost as good as mom's!

Flu Fighter (Naartjie Tikka Chicken recipe)

There has been quite a bit of evidence presented in the media about super bugs and the futility of antibiotics in combating them ("I told you so." My husband keeps saying).We could be facing an era where a simple infection could kill you, because antibiotics  will become useless (Scary stuff). 

Prevention is always better than cure. My son has taught me to sneeze in the crook of my elbow, I try and drink enough water (I know it's killer running to the loo all day in this cold) and take my supplements (almost everyday).

Murphy's law always has flu season hitting me first and hitting me hard. Nothing seems to help like bed rest, some spicy food and a good dose of Vitamin C. 


Naartjie Tikka Chicken (serves 3 to 4)

Ingredients

800g skinless chicken thighs and drumsticks, trimmed of excess fat
2 x tsp tikka spice (salted)
1 x tsp ginger paste
1 x tablespoon honey

1 x cup orange juice

1 x peeled naartjie, segmented (poke each segment several times) 

peel of 1 naartjie, finely sliced 

1/3 cup raw cashew nuts

1/4 cup dried apricots

15mls olive oil

1/4 cup finely chopped, fresh coriander

Method:

1. Whisk spice, ginger, honey and 1/2 cup orange juice in  bowl. Marinade chicken in this for at least 15 minutes.

2. Then add naartjie peel, half the cashew nuts and all the apricots. Mix evenly and marinade for another 15 minutes.

3. Separate chicken from the other ingredients. 

4. Heat olive oil in a pan on high till hot. Stir fry the peel, apricots and nuts for for a few minutes.

5.  Add chicken, naartjie segments and any juices left in the marinade container.

6.  Simmer on medium heat and turn chicken once after 15 minutes.

7. Add the rest of the orange juice and cashew nuts. Continue simmering for another 15 minutes or until done. 

8. Add coriander after removing the pan from the stove.

Serve with roti and roast potato.

Feeling better already!

Going Greek (Greek Lamb and Tzatsiki recipe)

I was an extremely fussy eater growing up (except when it came to chocolate of course). My different foods on my plate weren't allowed to touch, I didn't eat chicken for a few years (just didn't like the look or smell of it), couldn't stand dairy and had tomato sauce with everything (except chicken). This is one of the many quirks my poor son has inherited from me. 

Getting him to try anything new is mission impossible, but on the odd occasion he does try something new and  actually likes it (gasp). We had a particularly difficult patch with him a few years ago (try 2 hours to finish a side plate of food) and after dining at a Greek restaurant he proclaimed his love for all things Greek. I immediately returned home and went crazy on Google to become an expert. After much trial and error I managed to get it just the way he likes it.

Tzatziki Recipe (serves 4 - 5)

Ingredients

500mls Double fat Greek yogurt 
1/2 x tbsp (7.5mls) freshly squeezed lemon juice
1/2 x (15cms) grated Mediterranean cucumber (squeeze juice out after grating)
1 x clove of garlic finely chopped
3/4 x tsp Italian Herbs (unsalted)
1/2 x tsp freshly ground pepper
1 x tbsp Green Leaf Olive Oil (proudly South African)

Just Add yogurt

Recipe

1. Add all ingredients together in a bowl and mix evenly

2. Cover and refrigerate overnight. Serve at room temperature.

Greek Lamb Recipe (serves 4 - 5)

Ingredients

1kg Lamb Leg chops

1 x Juice of lemon 

1 x tsp salt

2 x garlic cloves, minced

1 x tbsp Green Leaf Olive Oil (proudly South African)

1 x tsp black pepper 

2 x tsp Italian herbs (unsalted)

1 x chopped chili, optional (the Indian in me can't help it)

Recipe

1. Trim mutton of excess fat and marinade in the rest of the ingredients overnight

2. Turn heat up to high and add 15mls Green Leaf Olive Oil to a saute pan on the stove

3. Brown the mean once the oil is hot enough (do not discard the juices that are left in the bowl)

4. Turn the heat down to medium, remove the pan from the heat and add the left over marinade juices.

5. Simmer for 20 minutes then add 15mls freshly squeezed lemon juice and 30mls warm water. 

6. Repeat this process after another 15 minutes.

7. Simmer for 45 minutes in total or till meat is done.

Serve with pita and chopped cucumber, tomato & onion.

Mediterranean inspired plate from @CheckerSA

Now go break a plate! Opa!

Dessert Pizza (say what?)

I have this fantasy of having my own wood fired pizza oven (impractical, I know). Having pizza parties where everyone chooses their own toppings and then bakes their very own pizza (So you can get it just right). That smokey, cheesy combo makes it one of my fav fast foods (cause that's the only way I can get a wood fired pizza, for now).

As much as I love the smokey flavour of the take out pizza, I love home cooking more. So whenever I make homemade pizza I am faced with the make or buy your pizza base. For the longest time anything involving dough or kneading would put me off (sort of my food nemesis), it just seemed like too much work, and that is how my search for perfect, but quick pizza dough recipe started. 

Pizza Dough (serves 3 - 4) recipe adapted from Making the Best of Baking by R. Makan and V. De Beer

Ingredients

800mls (400g) Sifted White bread flour (cake or wholewheat flour can be used)
7mls salt
10g instant yeast
10mls white sugar
200 - 250mls warm water (more for wholewheat)
60mls olive oil (garlic infused olive oil adds some extra flavour)


Method

1. Add flour, salt and sugar to bowl and stir with a whisk

2. Then add yeast add stir with whisk again. Make a well in the center

It's not supposed to look like dough yet

3. Add oil and enough warm water to make a soft pliable dough (I usually start with 230mls when I use white bread flour)

Doesn't look to good right now, does it? Work in progress.

4. Knead (electronically or manually) for about 8 - 10 minutes or until smooth and elastic. (Must say I start noticing a difference at about 5 to 6 minutes. Hang in there! It can be very therapeutic.)

Voila. Smooth dough. (Didn't that feel good?)

5. Place in a greased bowl (grease with olive oil) and cover with clingfilm. Leave in a warm place till double in size (It took my dough about 30 minutes) 

They grow soo fast.

6. Divide the dough in half for a thick base and in quarters for a thin base (really just preference) Roll it into a circle to fit a 30cm round. You can roll it out to a guessitimate (made up word, I know Grammar Gastapo) of the size, place the dish upside down on the dough to make an impression and then cut it out using a sharp pointed knife. Place the rolled out base onto a greased pizza dish

         

The base of a spring form tin is a great substitute if you don't have a pizza dish

7.  Pre-bake for 10 minutes in a 180 degrees Celsius preheated oven.

Go on, take a victory lap. You deserve it.

Savoury / Dessert pizza - Add toppings and bake for a further 10 - 15 minutes on 180 degrees Celsius and serve.

Savoury pizza - tomato sauce, yellow pepper, pre-cooked chicken cubes, fresh shopped garlic, mozzarella, freshly ground black pepper and Italian herbs (in that order).

As good as it gets

Yes I said dessert pizza. All the rage over the seas at the moment. Go on try it for yourself.

My own concoction of cream cheese and Nutella, sliced banana brushed with melted butter and sprinkled with  brown sugar. Lastly topped with dark chocolate chips.

It's healthy! It's got fruit (bananas), nuts (Nut-ella) and vegetables (chocolate)

Proudly South African (Sticky Chicken - quickie recipe)

Long weekends make me lazy, because they're usually filled with invites to weddings and parties, which means no cooking, yay! (Did I say that out loud? I have my off days too.) I tend look for quickie recipes when it's back to business , with minimal prep (Cue Woolies). 

This recipe has changed so much over time that I don't quite remember where it started. I think everyone can identify with chucking some spices and bits of all the sauces you own into your marinade and hoping for the best (Hint, hint hubby). Voila, a gorgeous dish emerges and you pretend you meant to do that all along, but then can't quite remember what you threw in, in the first place! (and you promise to send everyone the recipe. No pressure.) Chef school has taken me back to those days. All the new spices, flavours and techniques I'm discovering are taking me back to the beginning (and when chef asks what I spiced my dish with I can't promise him an email with the recipe). In the words of Coldplay "I'm going back to the start" and I think our politicians should try this too. This dish is dedicated to them.

Proudly South African Sticky Chicken (serves 4 - 5)

Ingredients

2 tablespoons Extra Virgin Olive Oil

2 teaspoons chicken spice (with salt) 

2 tablespoons Mrs Balls Original chutney (substitute with raw honey for a healthier option)

2 tablespoons Nando's Hot Marinade

1 x Free Range Pack skinned drums and thighs (approximately 800g)

1 x 300g carrot batons

1 x Gem Squash Halves 6 pack

Woolworths - All ready for action!

Method

1. Add spice, chutney and marinade to chicken

Marinated chicken (Now, now. there's enough for everyone)

2. Add olive oil to pot or deep pan 

Olive oil in pan (from the fire to the frying pan)

3. Heat oil on high heat and add chicken to brown

Get your sizzle on

4. Remove from heat once browned and turn stove down to medium heat

50 Shades of brown (To suit everyone's taste buds)

5. Quickly add carrots

What's up Doc?

6. And squash

It's finally coming together

7. Return to heat and add 30mls warm water

8. Simmer on medium heat for 30 minutes till chicken is done.

Proudly South African Sticky Chicken

Don't be surprised if you start singing the national anthem.

Early beginnings (Fish curry recipe)

When I started cooking there was no Internet (GASP. How did we survive?). You were pretty much limited to your mom's knowledge (Pukka Indian cooking) and the only other food you ate was from very close friends and family (We weren't allowed to eat out. Yes, really). There's this superstition that if you share a recipe with someone that your dish will never be the same again (Gotta love the doom and gloom of Indian culture). So if you were given a recipe, chances are that there was an ingredient missing or that ratios were deliberately incorrect. This is where I developed my "Cook by taste method". I would taste something, try to figure out what was in it and then attempt to recreate the dish or make my own version (No, didn't have to feed the neighbour's dog with it more often than not).  

The first dish I ever cooked (from start to finish, all by myself) was fish curry (and aloo fry and rice). Up until then I was only allowed to be Sous Chef to Mom's Chef De Cuisine. I was eight years old and just about reached the counter comfortably (thanks to my hobbit genes, yes hairy feet included) to prepare what was to become one of my personal favourite dishes. 

(No, it didn't look like this at 8. I'm no Flynn McGarry http://www.nytimes.com/2014/03/30/magazine/the-chef-at-15.html?_r=0)

(Scrabble letters and heart bamboo board from @MrPriceHome)

Fish Curry (serves 4 - 5)

Ingredients

1 x tablespoon (approx. 15g) butter 
3 x tablespoons Extra virgin olive oil (or any other frying oil)
1 x medium onion, peeled and thinly sliced
1 x stick of cinnamon
1 x teaspoon black mustard seeds

(bamboo board from @MrPriceHome)

1 x tablespoon fresh tamarind softened in 3/4 cup bowling water and then strained
1 x medium ripe tomato, grated
1 x clove garlic, peeled and finely chopped (approximately 10 mls in volume)
1/4 x teaspoon turmeric powder
2 x teaspoon chili powder
1 x teaspoon coriander powder
1 1/2 x teaspoon cumin powder
1 x fresh chili (mild - remove top from chili, medium - slit chili lengthwise and remove seeds, hot - chop chili)
1 x tablespoon tomato sauce (optional)
2 x tablespoons hot water 

1 x fresh hake, cleaned, sliced and descaled

(fresh fish from @CheckersSA and bamboo board from @MrPriceHome)

Method

1. Melt butter in olive oil on medium heat (do not let butter burn)

2. Add onion, mustard seeds and cinnamon to the pot

3. Saute on medium heat until onions are browned

4. Add tomato, tamarind mixture, garlic, fresh chili, tomato sauce and dry spices to the onions. 

5. Reduce on medium to high heat

(This can be used for any seafood curry)

6. Arrange fish in curry and add 30 mls hot water (omit the water for a thicker curry)

7.  Simmer on a low heat for approximately 10 minutes (do not stir or disturb the fish) and remove from heat immediately after cooking time.

Tip: Dish fish out with a flat slotted spoon if you feel that you've overcooked your fish and then use a serving spoon for the curry.

(Scrabble letters and heart bamboo board from @MrPriceHome)

Eat before it swims away!