Tag: food for crowds

Chicken Roll-Ups

by Karen ClaassenLeave a Comment on Chicken Roll-Ups
Chicken Roll-Ups

These roll-ups are the kind of food we graze on in summer. Pack a huge platter full of them, mix an exotic cocktail and sit back and relax.

4 tortilla wraps
250g cream cheese
190ml pickled sweet peppers, chopped
500ml grated cheddar cheese
625ml finely shredded chicken meat (leftovers are perfect!)
a small bunch of chives, chopped
salt and pepper

Add the cream cheese, pickled peppers, cheddar, chicken and chives to a mixing bowl and mix together.
Divide the mixture between the four wraps and evenly spread it right to the ends so that it is completely and evenly covered.
Roll the wrap as tight and evenly as you can and slice into discs.
Arrange on a platter to serve.

Lamb Curry (Rogan Josh)

by Karen ClaassenLeave a Comment on Lamb Curry (Rogan Josh)
Lamb Curry (Rogan Josh)

1,5kg lamb shoulder or leg, cut into 2cm cubes
vegetable oil
10 whole cardamom pods
15ml mustard seeds
2 bay leaves
6 whole cloves
10 black peppercorns
1 stick cinnamon
2 onions, finely chopped
8 cloves of garlic, minced
5ml ground coriander
10ml ground cumin
20ml paprika
15ml ground ginger
5ml crushed dried chillies
5ml salt
2 red chillies, chopped
120ml yoghurt
2,5ml garam masala

Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil.
Brown the meat in batches and set aside in a bowl.
Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute.
Add the onion and fry for about 5 minutes.
Add the garlic and fry for another minute.
Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so.
Add the meat and stir through to cover with the spices.
Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split.
Pour in 375ml of water and bring the curry to a boil.
Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently.
Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick.
Sprinkle over the garam masala, mix through and serve with fragrant rice.