Festive Feasting with Pork 360: 8-Hour Pork Shoulder

7 Dec

The ultimate 80-hour spiced pork shoulder, falling from the bone, ready to feed a festive crowd (photography by Tasha Seccombe)

The ultimate 8-hour spiced pork shoulder, falling from the bone, ready to feed a festive crowd (photography by Tasha Seccombe).

Once or twice a year, when we gather friends and family for a really big festive occasion, I choose a special, huge cut of meat to bring to the table as a whole slow-roasted centre piece. Pork shoulder wins my vote every single time, because it’s inexpensive, it’s succulent and it cooks to a tenderness that cannot be replaced by boneless smoked gammon or a whole leg.

I had the privilege of recently developing 6 new recipes in collaboration with Pork 360 (this one’s number 3). It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

I bought the meat (and other ingredients) from my friendly butcher at Food Lover’s Market. You can find the most beautiful, fresh, whole pork shoulders, necks, bellies and legs – great choices when entertaining a large crowd. They also have great spare ribs, chops and festive gammons.

For this recipe, you can start the process in the morning if you plan on serving it for dinner, or just before you go to bed when you plan on serving it for lunch. All you need is an oven and a large roasting tray with foil. Rub all over with your spices, add some aromatics like onions, garlic and sage, and top up the tray with some sparkling apple juice or apple cider. After 8 hours at 120 C you will find magic in your tray: “doeksak”, as we say in Afrikaans. Saucy. Moist. Falling from the bone.

The leftovers will reward you with the ultimate pulled pork buns (sloppy as hell) the next day. The cooked meat freezes exceptionally well in the pan juices, so don’t be afraid of choosing a bigger cut than you actually need.

Ingredients: (serves 10-12)

  • 4,5-5 kg whole pork shoulder (bone-in)
  • 30 ml extra virgin olive oil
  • 30 ml salt flakes
  • 10 ml freshly ground black pepper
  • 15 ml smoked paprika
  • 30 ml fennel seeds
  • 10 ml dried chilli flakes
  • 3 onions, peeled & quartered
  • 1 bulb garlic, peeled
  • about 12 sage leaves
  • 500 ml Appletizer or apple cider
  • 30 ml butter
  • 30 ml flour
  • finely grated lemon rind, for serving (optional)

Method:

  1. Pre-heat the oven to 120 C.
  2. Carefully remove the skin from the shoulder using a sharp, small knife. Set the skin aside to make crackling later. Rub all over with olive oil, then place in a large roasting tray.
  3. Mix the salt, pepper, paprika, fennel, chilli together, then rub it all over the pork. Arrange the onions, garlic and sage all around the pork, then pour the apple juice/cider into the tray. Cover with foil, the place in the oven. Roast for 8 hours.
  4. To make gravy: Heat the butter in a small saucepan. When melted, add the flour and stir to create a roux. Carefully pour most (not all, but around 500-750 ml) of the pan juices into the sauce pan, stirring well to create a thickened smooth gravy. Season well with salt & pepper.
  5. Serve hot with sides of roasted potatoes or pan-fried spinach or caramelized sweet potato and a crisp green salad.

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Summer feasting with Pork 360: Chinese-style sticky ribs

29 Nov

Chinese ribs

Sticky Chinese-style spare ribs that fall from the bone (photography by Tasha Seccombe)

This is the second recipe in a series of six that I’ve created in collaboration with Pork 360 and Food Lover’s Market. As you might have seen, there’s a new stamp on some pork products in your favourite butcheries: Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

This simple recipe for sticky Chinese-style pork spare ribs delivers big on the wow factor – glossy, sticky, dark and toasty pork ribs that will leave you licking your fingers. It works great on the braai but can easily also be cooked in an oven. Serve with a crunchy green salad and lots of paper towels (it’s a deliciously messy affair!).

Tip: Buy authentic Asian pantry ingredients in your local Food Lovers’ Market in the exotic section. This glaze is also great on chicken wings.

Ingredients: (serves 4-6)

  • 125 ml Hoisin sauce
  • 125 ml good quality soy sauce
  • 60 ml rice vinegar (or sherry vinegar)
  • 60 ml honey
  • 60 ml brown sugar
  • 30 ml grated/crushed garlic
  • 5 ml red food colouring (optional, but delivers an authentically Chinese result)
  • 10 ml Chinese 5-spice
  • 2 kg pork spare ribs
  • sesame seeds, for serving (optional)
  • spring onion, finely sliced, for serving (optional)

Method:

  1. Mix all the ingredients (except the ribs) together to form a thick, glossy, glaze.
  2. Place the ribs in a large pot and add enough water to cover the meat (cut the ribs in smaller sections if it doesn’t fit the pot). Pour over half the glaze and bring the water to a boil, covered with a lid.
  3. Cook the ribs for about 1 hour until it almost falls from the bone. Remove from the water and place in a large roasting tray (if you are going to cook them in the oven, line the tray with foil). Using a basting brush, brush the ribs generously with glaze on both sides.
  4. For the braai: Braai on both sides until dark and sticky, basting throughout. For the oven: roast at 220 C for 10 minutes at a time, basting throughout and turning them over when necessary. They should be ready in about 30 minutes. Serve immediately.

A Portuguese Summer Feast with Poetry Stores

29 Nov

Portuguese feast

Piri-piri chicken, roasted sweet potato salad and fig ice cream from the book “My Portuguese Feast” by Mimi Jardim (photography by Tasha Seccombe)

portuguese-feastOne of the most beautiful recipe books on the shelves this festive season is Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available from Poetry stores. Mimi is a living legend when it comes to Portuguese cooking in SA: she has run her own cooking school for over 50 years and is also a representative of the Nando’s restaurant chain. Her book is a tribute to her years of cooking, teaching, loving, exploring and sharing. “It highlights the flavours and tastes of Portuguese food and showcases the way the Portuguese cook – with their hearts and their souls, and not always in exact proportions!”

Here is a splendid Portuguese summer feast out of Mimi’s book, complete with the most beautiful, brand new Portuguese homeware available from Poetry stores. You will agree that the tableware and linen in the photographs are some of the most beautiful ranges that Poetry has ever stocked and a must for your festive table this season. Happy cooking!

Roasted sweet potato salad

Roasted sweet potato salad with goats cheese and pomegranate seeds (photography by Tasha Seccombe)

Roasted sweet potato salad (serves 4)

  • 150 g whole blanched almonds
  • 125 ml olive oil
  • coarse salt
  • 1 kg sweet potato, peeled and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 2 cloves garlic
  • 1 stick cinnamon
  • 125 ml orange juice
  • salt & pepper
  • about 100 g baby spinach
  • about 100 g rocket
  • 250 g goats cheese
  • 250 ml pomegranate seeds
  • orange zest, to garnish

Method:

Preheat the oven to 200 C. Place the almonds in a roasting pan and drizzle with some of the olive oil and coarse salt. Roast for 5 minutes, turning then2-3 times. Remove from the oven and drain the almonds on paper towel. Reduce oven temp to 180 C. Place the sweet potato in a baking dish, add the red onions, garlic, cinnamon and orange juice and drizzle with a little more of the olive oil. Season to taste and salt and pepper and mix well. Bake for about 40 minutes, stirring twice. Line a salad bowl with baby spinach and rocket. Top with roasted sweet potatoes and pour over any juices from the baking dish. Crumble over the cheese, sprinkle with the roasted almonds and garnish with pomegranate jewels. Drizzle with the last of the olive oil, sprinkle with orange zest and serve.

Portuguese Feast chicken

Raymond’s Piri-piri chicken (photography by Tasha Seccombe)

Raymond’s Travelling Piri-Piri Chicken (serves 4-6)

  • 1 medium-sized (1-1,2kg) chicken
  • salt, to taste
  • pepper, to taste
  • 100 G soft butter
  • whole piri-piri chillies, crushed (use 3-5 for medium and 5-10 for hot)
  • 10 ml lemon juice
  • 2-4 cloves garlic, crushed
  • 5 ml paprika
  • 12,5 ml olive oil
  • sprigs rosemay and thyme tied together to form a brush

For the sauce:

  • 2 cloves garlic
  • 20 ml butter (plus 12,5 ml olive oil, optional)
  • piri-piri chillies (or peri-peri sauce) to taste
  • juice of hal a lemon
  • 5 ml chopped parsley

Method:

Rinse and dry the chicken and spatchcock it (cut open through the back and flatten it). Cut slashes into the flesh of the thick parts of the chicken. Make a paste of the remaining ingredients (other than the rosemary and thyme and the sauce ingredients) and rub it over the inside and outside of the chicken. Allow to marinate for 2 hours. Grill of braai the chicken, turning regularly and using the rosemary and thyme brush to baste it with the marinade/paste every time it is turned. Serve with the sauce.

To make the sauce, fry the garlic cloves in the butter. Add the piri-piri chillies or sauce, lemon juice and parsley. Remove the garlic and serve.

Portuguese Feast ice cream

Port, peri-peri & fig ice cream loaf cake with fresh figs and almond slivers (photography by Tasha Seccombe)

Peri-Peri, Port & Fig Ice Cream (serves 6-8)

  • 10 moist dried figs
  • 40 g almonds, toasted
  • 60 ml honey, plus extra to garnish
  • 50 ml fresh lemon juice
  • 20 ml port
  • 15 ml Nando’s Hot Peri-Peri Sauce
  • 1 x 2 liter tub soft vanilla ice cream
  • 100 ml chocolate morsels or grated chocolate
  • toasted flaked almonds, to serve
  • ground cinnamon, to serve

Method:

Spray a loaf pan with non-stick cooking spray and line with plastic wrap. Place in the freezer while you prepare the mixture. Pulse figs and almonds in a food processor until coarsely chopped. Dissolve the honey in the lemon juice, then add the port, peri-peri sauce, figs and almonds. Fold into the ice cream, working quickly so that it doesn’t melt. Fold into the chocolate, pour the mixture into the prepared pan and freeze for 24 hours. Unmould the dessert onto a serving platter. Drizzle it with honey and sprinkle with almonds and cinnamon. Serve immediately.

Get Mimi Jardim’s My Portuguese Feast – Recipes From The Heart, available online from Poetry stores at R385.

All homeware, linen, cutlery, glassware and wooden boards available from Poetry Stores.

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Summer Feasting with Pork 360: BBQ pulled pork wraps with slaw, avo & sour cream

28 Nov

Easy BBQ pulled pork tortillas with sour cream, red cabbage slaw, avo and fresh coriander. So delicious! (photography by Tasha Seccombe)

Easy BBQ pulled pork tortillas with sour cream, red cabbage slaw, avo and fresh coriander. So delicious! (photography by Tasha Seccombe)

I had the privilege of recently developing 6 new recipes with my favourite type of meat: pork. As you might have seen, there’s a new stamp on some pork products in your favourite butcheries: Pork 360. It’s a quality assurance and traceability certification – a guarantee to both the consumer and retailing sector that the producer has a consistent production process that complies with minimum standards and ensures high-quality pork. The Pork 360 projects takes place under the guidance of the South African Pork Producers Association (SAPPO). Watch their video for more info.

In a nutshell: it’s pork you can trust!

Over the next couple of weeks you can expect to see six tasty, easy, mouthwatering recipes for summer feasting, festive feasting and fresh feasting. It was a huge pleasure to cook with such great quality pork. I bought the meat (and other ingredients) from my friendly butcher at Food Lover’s Market. You can find the most beautiful, fresh, whole pork shoulders, necks, bellies and legs – great choices when entertaining a large crowd. They also have great spare ribs, chops and festive gammons.

My first recipe stems from one of my favourite street food classics: BBQ pulled pork. I’ve chosen a whole pork neck, bone-in – it is a lean and tender cut of meat that cooks to perfection for flaking purposes. Serve the saucy meat on toasted flour tortillas with avocado, red slaw, sour cream and lots of coriander. The best meal for a hot summer’s evening!

Ingredients: (serves 6)

  • 2,5 kg pork neck, bone-in
  • 30 ml olive oil
  • salt & pepper
  • 250 ml BBQ sauce / spare rib sauce
  • 250 ml water
  • 6 large flour tortillas, toasted in a hot, dry pan
  • 2 ripe avocados, roughly chopped
  • 250 ml sour cream
  • 3 cups red cabbage slaw (shredded slaw mixed with mayo & a squirt of lemon juice)
  • a bunch of fresh coriander
  • fresh lemon wedges, to serve

Method:

  1. Pre-heat oven to 180 C.
  2. Place the pork in a medium size roasting tray. Drizzle with oil, season generously with salt & pepper, then pour the BBQ sauce all over. Pour the water in the bottom of the tray, then cover with foil and roast for 3 hours.
  3. Remove the pork from the oven and use 2 forks to roughly shred the meat into strands. Remove any bones, then stir the meat to cover all over with the pan sauce.
  4. Serve hot on toasted flour tortillas with extra avo, sour cream, red cabbage slaw, fresh coriander and a squirt of lemon juice.

Tip: Add some freshly chopped chillies or jalapenos if you like it spicy!

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My TOP 10 kitchen picks on Takealot’s BLUE DOT SALE

22 Nov

takealot-thefoodfoxTakealot.com, South Africa’s largest online store, is preparing for the start of the Christmas shopping season with the launch of their annual Black Friday sale at midnight on Thursday 24th November. Known as the “Blue Dot Sale”, it is Takealot’s biggest sale of the year. With over 10000 products on offer, consumers can expect to find hundreds of their favourite brands (including Russell Hobbs, Kenwood, NUTRiBULLET, Jamie Oliver, George Foreman, Philips & Hoover) at marked down prices of up to 60% off.

Here are my TOP 10 KITCHEN PICKS from the Blue Dot Sale: #blueisthenewblack

  1. Royalty Line 15-Piece Die Cast Marble Coating Cookware Set With Glass Lid – Copper: was R12 999, now only R2730 (78% off)
  2. Mellerware – Trento Espresso Coffee Maker – Silver: was R1499, now only R849 (43% off)
  3. Jamie Oliver – 4 Piece Steak Knives: was R279, now only R186 (33% off)
  4. Bosch – Powerful Kitchen Machine – 600 Watt: was R3299, now only R1699 (48% off)
  5. Green Caters Electric Pressure Cooker: was R1299, now only R799 (38% off)
  6. Russell Hobbs – Digital Deep Fryer – 3 Litre: was R999, now only R699 (30% off)

  7. Bosch – Styline Food Processor – Red & Silver: was R3149, now only R1699 (46% off)
  8. Russell Hobbs – Juice Maker – 1.8 Litre: was R999, now only R589 (41% off)
  9. Kenwood – Titanium Chef Kitchen Machine: was R7399, now only R5759 (22% off)
  10. 15-Piece Satin Finish Stainless Steel Induction Ready Cookware Set: was R1599, now only R699 (56% off)

The Blue Dot Sale will take place over four days from the 25th to the 28th November with fresh new deals being added onto the site each day. Shoppers should look out for the blue dots across the site to find the deals they are after – a process known as “Shop the Dots”. Prices are being kept under wraps until midnight on the 24th of November.

Previews of special deals are being released this week (from 22 November) exclusively to those with the free Takealot mobile shopping app, giving app shoppers the opportunity to shop the exclusive deals first.

New to their offering this year is the launch of a VIP Facebook Events Page which is already featuring teasers of their biggest brands and best deals on offer every day leading up to Black Friday – but only for those who RSVP ‘Going’ or ‘Interested’ on the event page.

Customers who make purchases via the app between the 15th and 23rd November will also automatically be entered into a draw to win R5,000 in store credit, which they can then use to shop during the Blue Dot Sale or until their limit has been reached. The winner will be announced on Takealot’s Facebook and Twitter pages on the 24th November.

*Prices are subject to change. Prices correct at time of publication.

(This post is featured in collaboration with Takealot.com. My Top 10 Kitchen Picks are my own choices and not influenced by anyone.)

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Baked tomatoes with feta, garlic and thyme

10 Nov

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

Baked tomatoes with feta, garlic, thyme (photography by Tasha Seccombe)

It’s already November and I’m revisiting a lot of my favourite side dish recipes to go with all the upcoming al fresco celebrations.

A few years ago, Barbara Joubert published this phenomenal recipe via Sarie Kos. It is a baking tray filled with tomatoes, whole feta slabs, onions and basil. I first had it at a friend’s house and it was one of the most popular dishes at her braai. I’ve since made it many times at my house, substituting the basil for thyme and adding lots of garlic. It smells like heaven, it looks brilliant and it tastes fantastic – one of those minimal effort, big result recipes. Serve as a side dish, or serve along with freshly baked bread as a starter.

I also add a little sugar to my tomatoes to create an extra caramelized result. If you’ve never baked feta before, get ready for a really great taste and texture sensation.

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ripe tomatoes are essential for the intense flavour of this dish (photography by Tasha Seccombe)

Ingredients:

  • 3 large tomatoes, halved horizontally
  • about 300g cherry/rosa tomatoes on the vine
  • 400 g feta cheese
  • 1 whole head of garlic, halved horizontally
  • a few sprigs of thyme
  • salt & pepper
  • 10-15 ml sugar
  • about 60-80 ml extra virgin olive oil
  • squeeze of a lemon

Method:

  1. Pre-heat oven to 180 C.
  2. Arrange the large tomatoes cut-side-up on the tray, then add the cherry tomatoes, feta, garlic and thyme. Season well with salt & pepper, sprinkle the tomatoes with sugar, then drizzle all over with olive oil and a little lemon juice.
  3. Bake for 45 minutes until the feta and garlic is golden.
  4. Remove from the oven and serve warm or at room temperature. Drizzle with more olive oil if served with bread.

Raspberry Swirl Frozen Cheesecake

4 Nov

Photography by Tasha Seccombe.

Photography by Tasha Seccombe.

You might have noticed some brand changes going on with Simonsberg cheese: they’re becoming Président. You’d be happy to know that it’s still the same fantastic products with the same taste inside the packaging.

I recently had the privilege of dreaming up a new recipe with one of the cheeses in the President range. I chose their iconic plain cream cheese (preservative free), because I just love the texture and taste – wonderful in desserts, especially. Dishing up beautiful, creamy, swirly frozen desserts for the upcoming festive season is always a crowd pleaser. Without the trouble of making real ice cream or working with expensive churners, this velvety frozen cheesecake with raspberry jam swirls is easy to whip up, delicious to eat and delivers big on the wow factor.

Top with fresh raspberries and chopped nuts for a show-stopping dessert.

Top with fresh raspberries and chopped nuts for a show-stopping dessert (photography by Tasha Seccombe)

Make it in a regular loaf tin brushed with vegetable oil and lined with plastic wrap. A layer of wafer biscuits complete the “ice cream cake” feel and keeps the cake from melting too quickly when you turn it out.

Ingredients:

  • 1 can of condensed milk
  • 1/2 cup freshly squeezed lemon juice (strained)
  • 2 x 230 g tubs Président cream cheese, plain
  • 250 ml Parmalat fresh cream
  • 1/2 cup good quality raspberry jam
  • about 8 wafer biscuits
  • fresh raspberries and chopped nuts, to serve

Method:

  1. Prepare a medium size loaf tin: brush the insides with vegetable oil and line with plastic wrap.
  2. Pour the condensed milk and lemon juice in a mixing bowl. Mix with electric beaters until thick and smooth.
  3. Add the cream cheese and mix until smooth.
  4. In a separate mixing bowl, whisk the cream until just stiff (don’t overmix). Fold the cream into the cream cheese mixture.
  5. Stir the jam well to make it a little runny. Swirl a few teaspoons full of jam on the bottom of the prepared tin, then top with one third of the cheesecake mixture. Repeat with more jam, more mixture, more jam and the last of the mixture.
  6. Arrange the wafer biscuits on top in a neat layer. Cover with plastic wrap and freeze overnight.
  7. To turn out, remove the top plastic wrap layer, then open up the plastic on the sides. Turn over on a serving plate/board, then tug gently on the plastic to release the cake from the tin. Remove the tin and the plastic and serve in slices with fresh berries and chopped nuts of your choice.

Note: I prefer serving this frozen cheesecake after leaving it on the counter for about 15 minutes to soften slightly.

Président cheese products

Photography by Tasha Seccombe.

Photography by Tasha Seccombe.

WIN: 2 tickets to #PinotageOnTap at Diemersfontein

19 Oct

POT_CT posterAlso hailed as “the best wine event in the world” via Drinks International in London, this year’s Pinotage on Tap Festival on Saturday 29 October 2016 at Diemersfontein, Wellington, sounds like it will once again be one for the books.

Apart from a neverending river of Diemersfontein’s own legendary signature Pinotage, you’ll also find their other wines on sale. Tickets cost R435 online and include a goodie bag on arrival, a welcome snack as well as meal vouchers for lunch. Due to popular demand the delectable chocolate fountain will be making a comeback, where guests can dip strawberries and marshmallows to satisfy their sweet tooth.

pinotageThe festival has been running annually since 2003 and is growing every year due to popular demand. Guests are all given the VIP treatment with platters of food, an endless supply of Diemersfontein Pinotage and top quality live classical entertainment in the shape of Maestro Richard Cock and his orchestra, talented tenor Aubrey Mlindi Pato and Zolani Mahola from Freshly Ground.

zolani

The popular, award winning Zolani Mahola of Freshly Ground.

WIN: Stand the chance to win two tickets to the value of R435 each by answering the following question in the comments section below: Name one artist performing at the Diemersfontein #PinotageOnTap festival 2016.

Tickets also available from Computicket here.

Terms: Competition closes Monday, 24 October 2016. The prize includes two tickets to the festival – entrance, wine on tap, lunch and dessert. Transport not included.

Celebrate Sauvignon Blanc with the Durbanville Wine Valley in October

26 Sep

social-media-advert-2Join the 12 wineries that make up the Durbanville Wine Valley region during the month of October as they celebrate their signature varietal as a build-up to the Season of Sauvignon Blanc Festival on 29 and 30 October 2016.

Here’s more information on what you can expect from Altydgedacht, Bloemendal, D’Aria, De Grendel, Diemersdal, Durbanville Hills, Hillcrest, Klein Roosboom, Meerendal, Nitida, Phizantekraal en Signal Gun during the month of October: (click to enlarge)

month-programme

And here is the official Season of Sauvignon Festival programme:

festival-programme

For a detailed map of the Durbanville Wine Valley, check this out:

map-low-res-2The Valley can be reached via the following channels:

Dhal coconut curry with aubergine & spinach

23 Sep

A hearty pot of dhal coconut curry with aubergine, spinach and cashews - rich and fragrant.

A hearty pot of dhal coconut curry with aubergine, spinach and cashews – rich and fragrant.

A few weeks ago I was invited to take part in an organic, seasonal, vegetarian recipe challenge by Faithful to Nature – a natural, organic online retailer. Although I love organic fresh produce, I’m not a health shop regular and not clued up in the least of what is available in the organic pantry department. This was an eye-opening experience to say the least!

In order to find ideas and put together my online order, I browsed the Faithful to Nature site. It is easy to use and has a tremendous array of organic products but also a wide range of wheat free, gluten free, sugar free, dairy free, paleo and banting products. Not to mention the huge range of lifestyle, beauty, home and kids sections.

Staying with what I know and love, I decided to base my recipe on organic red lentils and organic coconut milk. I cook spicy Indian-style dhal at home often, and I’ll give my left arm for a good coconut-based curry anyday. To keep my curry seasonal, I added some of my favourite fresh organic ingredients: red onion, aubergine and baby spinach – all three such versatile staples. And to add a final zing to the finished product, I made a seasonal sweet sambal with organic pineapple, red onion, tomato and coriander – perfect with the hearty dhal. The curry is mild enough to be enjoyed by kids and adults alike, fragrant and rich with pieces of aubergine that just melts in your mouth. End it off with a handful of organic raw cashew nuts and serve with fluffy organic basmati rice.

This dish won’t only excite vegetarians, but meat eaters as well. The dhal visually resembles mince meat, almost to the point where I want to buy a loaf of white bread and make a curry bunny. The coconut milk lends a delicate sweetness to the curry and the nuts add the necessary texture. Packed with proteïen, iron and flavour, it’s a delicious meal for the whole family.

I also learned an important lesson: although some of the organic pantry ingredients might seem a little pricey, you’ll be surprised to see how much money you’ll “save” by not including expensive meat cuts into your meal. Use that extra budget to make sure you buy the best organic pantry staples and spoil yourself with extras like nuts and chocolate spreads from Faithful to Nature – perfect for an after-dinner treat.

Ingredients for the curry:

  • 500 g organic red lentils
  • 45 ml coconut oil
  • 1 red onion, chopped
  • 1 large aubergine, diced
  • 2 cloves garlic, finely chopped
  • a 5cm piece of fresh ginger, peeled and grated
  • 15 ml mild curry powder
  • 15 ml garam masala
  • 10 ml ground coriander
  • 10 ml ground turmeric
  • 2 cans organic coconut milk
  • salt to taste
  • a small bunch of baby spinach
  • a handful of cashew nuts, roughly chopped
  • a handful of coriander, to serve (optional)
  • cooked basmati rice, to serve

Method:

  1. Rinse the lentils, then place them in a large pot and cover with water (about 5 cm above the lentils). Bring to a boil, then cook until just tender – about 15 minutes. Remove from the heat and drain in a colander. Set aside.
  2. In a large wide pan or pot, heat the oil over high heat. Fry the onions and aubergines until golden brown, then add the garlic, ginger and spices.
  3. Fry for another 2 minutes, stirring, then add the coconut milk and bring to a boil. Cook for 10 minutes uncovered, then add the cooked lentils and stir to mix. Cook for a further 2 minutes, then season generously with salt (to taste).
  4. Remove from the heat, then stir in the baby spinach and top with the cashews. Serve hot with basmati rice (and coriander leaves, optionally).

For the sambal:

  • 2 large slices of organic pineapple, diced
  • 250 g organic cherry/rosa tomatoes, halved
  • 1/2 organic red onion, finely chopped
  • a handful of organic coriander leaves, chopped
  • a squeeze of organic lemon juice
  • a small pinch of salt

Method:

Mix all the ingredients together, then serve at once with the curry.

*For organic fresh produce in the Stellenbosch area, try the following suppliers:

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