COCONUT PUMPKIN CURRY
Serves 4
600g pumpkin, peeled and cut into chunks
60ml oil
1 red onion, finely chopped
5ml turmeric
10ml ground cumin
10ml cumin seeds
5ml coriander seeds
1 stick of cinnamon
2 bay leaves
a pinch of dried chilli flakes
5ml salt
400g tin of coconut milk
5ml lemon juice
125ml chopped coriander
Sprinkle pumpkin chunks with a bit of salt. Heat 15ml oil in a saucepan over a medium-high heat. Brown the pumpkin for a few minutes.
Remove and set aside.
Meanwhile, heat the remaining oil and cook the onion, stirring occasionally, until deep golden, about 12-15 minutes. Remove and set aside.
Add all the spices to the pan and fry for a few minutes, until fragrant. Return the pumpkin to the pan and stir to combine with the spices.
Add the coconut milk and half the golden onions. Bring to a boil, cover, reduce heat and simmer for 10-15 minutes, until pumpkin is tender.
Stir in the lemon juice and adjust seasoning if necessary. Add half the coriander.
Serve topped with the remaining onions and chopped coriander.
SPINACH SALAD
Serves 4
500g fresh baby spinach
250g strawberries, hulled and sliced
1-2 avocados, diced
125g feta cheese, crumbled
60ml sliced almonds, toasted
½ a red onion, thinly sliced
Poppyseed Dressing
60ml avocado or olive oil
15ml apple cider vinegar
30ml honey
10ml poppy seeds
10ml Dijon mustard
salt and pepper
SALAD : Toss all ingredients together until combined.
DRESSING: Whisk all ingredients together until combined.
Pour over the mixed salad ingredients and transfer the salad to a serving platter.
LAMB AND ORZO CURRY
Serves 4-6
30ml olive oil
1 large onion, thinly sliced
10ml crushed garlic
15ml medium curry powder
250ml orzo (risoni pasta or pasta rice)
500g lamb mince
250ml chicken stock
400g can crushed tomatoes
1 cinnamon stick
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 15-20 minutes until the orzo is soft and most of the liquid has been absorbed.
Stir the coriander through the mince and rice and serve immediately.
THAI CHICKEN THIGHS
Serves 4-6
Marinade
125ml coconut milk or cream
125ml sweet chilli sauce
10ml grated fresh ginger
1 clove of garlic, finely chopped
60ml chopped fresh coriander
60ml chopped fresh mint
1 stalk of lemongrass, finely chopped
15ml peanut oil
15ml rice wine vinegar
15ml lime juice
600g chicken thigh fillets
wooden skewers, soaked
Put all the marinade ingredients into a bowl and stir everything together. Add the chicken thighs, cover and refrigerate for at least an hour.
Remove and skewer the thighs.
Braai for about 15-20 minutes, turning and basting frequently with the leftover marinade.
The thighs may also be baked in a preheated oven at 180ºC for 15-20 minutes, turning and basting halfway.
salmon and SWEET POTATO PATTIES
Makes 8
250ml cooked orange sweet potato, mashed
2 x 85g sachets of pink salmon
125ml chopped spring onion
5ml grated lemon rind
15ml lemon juice
1 egg yolk
250ml fresh brown breadcrumbs
salt and pepper
oil for frying
Combine all the ingredients and mix them well.
Shape the mixture into eight patties.
Place on a board and refrigerate for at least an hour.
Heat a little oil in a frying pan and cook the patties until golden on both sides.
Drain on paper towel.
These are delicious served warm or cold.
BEER-BATTERED prawns
Serves 4-6
500ml self-raising flour plus extra 100ml for coating
3ml salt
330ml can of beer
oil to deep-fry
500g prawns, peeled, leaving tails intact, deveined
Salsa
3 tomatoes, diced
1 avocado, diced
1 red onion, finely diced
125ml chopped fresh coriander
15ml lemon juice
30ml olive oil
salt and pepper
PRAWNS: Combine flour and salt in a bowl. Make a well in the centre.
Add beer and whisk until a smooth batter is formed.
Add enough oil to a large heavy-based saucepan or deep-fat fryer and heat.
Holding the prawns by their tails, dip one at a time into the extra flour and then into the batter to coat.
Add to the oil and cook for 2 minutes or until golden.
Use a slotted spoon to transfer to a tray lined with paper towel.
Repeat with the remaining prawns and batter.
Serve the prawns with tomato salsa.
SALSA: Combine all the ingredients.
Season to taste and serve with prawns.
Note: The beer may be replaced with soda water.
The Star