Tag: cooking

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Mexican Bowls

by Karen ClaassenLeave a Comment on Mexican Bowls
Mexican Bowls

1 onion, chopped
3 cloves of garlic, minced
1 sweet pepper, chopped
1 x 400g tin of chopped tomato
1kg minced/ground beef
250ml beef stock
1 x 400g tin of red/black beans
1 chilli, finely chopped

avocado pear, sliced
baby corn
tomato, diced
cos lettuce, quartered

Place a saucepan over medium-high heat, add some olive oil and fry the onions until soft.
Add the garlic and sweet pepper and stir-fry for 2-3 minutes.
Add the chopped tomato, minced beef and stock to the pan and stir through.
Season with salt and pepper and cook over a medium heat until most of the liquid has evaporated.
Drain the beans and add it to the saucepan with the chilli. Cook for another 5 minutes or so while stirring.
Remove from the heat.

Put your bowls together by incorporating:
* the fried minced beef mixture
* avocado pear
*baby corn
* chopped tomato
* lettuce

Serve while the beef is still warm.

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Roasted Hake with Onions

by Karen ClaassenLeave a Comment on Roasted Hake with Onions
Roasted Hake with Onions

This recipe is my adaptation to make it easier/quicker/simpler to make Ottolenghi’s Roasted hake with fenugreek onions. The original recipe can be found in his book OTK on page 191.

5ml fennel seeds
5ml mustard seeds
10ml ground cumin
5ml ground turmeric
60ml + 45ml olive oil
40g + 40g + 20g butter, cubed
6 large onions, peeled and sliced
5ml salt
1 green chilli, finely chopped
5ml + 2,5ml sugar
12 hake medallions, unfrozen and dried on kitchen paper
10ml lemon juice
3 lemons cut into wedges

Mix the fennel, mustard, cumin and turmeric together in a small bowl.
Spoon 5ml of this spice mixture out into another small bowl and set both bowls aside.
Place a large pan over medium-high heat and add 60ml olive oil and 40g butter to it.
Wait for the butter to melt before adding the onions and salt.
Turn the heat down and cook for 20 minutes, stirring every now and then.
Add the chopped green chilli and cook for another 2-3 minutes.
Add the 5ml sugar and the spice mix, stir for 30 seconds and remove it from the heat. Set aside.
Preheat your oven to 200℃.
Add the 45ml olive oil, 40g butter, 2,5ml sugar, 5ml spice mix and a pinch of salt to a 24cm x 24cm ceramic dish and mix together in the dish so that it covers the bottom.
Pack the fish tightly into the dish and season with salt and pepper.
Spoon the onion mixture over the fish medallions in an even layer and dot the surface with small pieces of the 20g butter.
Place in the oven and roast for 25 minutes.
Drizzle 10ml lemon juice over the fish and serve with the lemon wedges on the side.

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Drunken Lamb Chops

by Karen ClaassenLeave a Comment on Drunken Lamb Chops
Drunken Lamb Chops

10ml cornstarch
15ml water
30ml brown sugar
60ml balsamic vinegar
60ml soy sauce
125ml brandy
45ml oyster sauce
60ml sesame oil
30ml rosemary leaves, finely chopped
6 cloves of garlic, minced
12 – 16 lamb chops

Add the cornstarch and water to a small bowl and stir together.
Add the brown sugar, balsamic and soy sauce to a small saucepan and stir until the sugar dissolves.
Bring to a boil over medium heat.
Stir the cornstarch again and pour it over the mixture while whisking.
Simmer over a low heat for about 3 minutes. The sauce should be thick enough to cover the back of a spoon.
Remove from the heat and cool completely.
Add the brandy, oyster sauce, sesame oil, rosemary and garlic to the sauce and mix together.
Measure out a third of the sauce and reserve for basting the meat on the grill.
Place the lamb in a shallow ceramic dish and spoon over the rest of the sauce. Marinate for 1 hour.
Grill the chops on a hot fire, 3 minutes a side while basting with the reserved sauce.
Rest covered for 4 minutes.
Serve with a glass of crispy wine.

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Apple and Marmelade Sausages

by Karen ClaassenLeave a Comment on Apple and Marmelade Sausages
Apple and Marmelade Sausages

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.