Angela Day
Chicken and butternut casserole
Serves 4
30ml olive oil
4 chicken thighs
4 chicken drumsticks
12 baby onions
1 onion, chopped
10ml chopped garlic
30ml flour
180ml sherry
500ml chicken stock
grated rind and juice of 1 orange
500g butternut, cubed
1 sprig of rosemary
salt and pepper
Heat the oil in an ovenproof casserole and brown the chicken pieces, remove and set aside. Add the baby onions to the casserole and cook until browned. Remove and set aside.
Add the chopped onion and garlic and cook gently for 5 minutes. Sir in the flour and cook for a few seconds.
Gradually stir in the sherry and stock until the mixture boils. Add the orange juice and rind and the butternut. Season well.
Return the chicken and the baby onions to the casserole and add the rosemary.
Cover and cook in the oven at 180ºC for an hour.
Lamb and Orzo curry
Serves 4
30ml olive oil
1 large onion, thinly sliced
10ml crushed garlic
15ml medium curry powder
500g lamb mince
250ml chicken stock
400g can crushed tomatoes
1 cinnamon stick
250ml orzo or risoni pasta/pasta rice
100ml chopped coriander
Heat the oil in a pot over medium heat. Fry the onion and garlic until soft.
Add the curry powder and cook for another minute. Add the mince and fry until cooked through. Add the stock, tomatoes, cinnamon and orzo and cook for 15 to 20 minutes until the orzo is soft and most of the liquid has been absorbed. Stir the coriander through the mince and orzo and serve immediately.
Mexican beef casserole
Serves 4 - 6
30ml olive oil
1kg beef shin, trimmed and cut into cubes
30ml flour
1 onion, finely chopped
2 garlic cloves, crushed
1 red pepper, thinly sliced
10ml ground cumin
10ml ground coriander
10ml paprika
5ml chilli powder
500ml beef stock
400g can chopped tomatoes
400g can kidney beans, drained
125ml fresh coriander, chopped
Preheat oven to 180ºC.
Heat half the oil in a large, heavy-based, ovenproof casserole dish over medium heat. Flour the beef cubes and fry in batches until browned. Transfer to a bowl.
Heat remaining oil and fry onion, garlic and red pepper. Cook, stirring, for 5 minutes or until onion has softened.
Add the spices and fry for 2 minutes. Return the beef and add stock and tomatoes.
Stir to combine. Cover and bake in oven for 1 to 2 hours until beef is tender. Remove from oven and stir in the kidney beans and coriander. Serve with rice or soft tortilla.
Spicy vegetable tagine
Serves 4 - 6
30ml olive oil
2 red onions, sliced into wedges
15ml chopped garlic
10ml sugar
15ml harissa paste
30ml cumin seeds
1 cinnamon stick
1 bay leaf
250ml vegetable stock
400g can of chopped tomatoes
300g baby carrots
250g small button mushrooms
2 brinjals, cubed
1 red pepper, cut into 2cm pieces
400g can of chickpeas
salt and pepper
60ml chopped coriander
Heat the oil in an ovenproof casserole and fry the onions, garlic and sugar until the onions start to caramelise. Add the harissa paste and cumin, and cook until fragrant.
Add the remaining ingredients except the coriander. Cover and place in the oven at 180ºC for 40-50 minutes until the vegetables are soft. Remove and adjust the seasoning. Stir in coriander and serve.
For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
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