weekend food – My Whisk and I

Zingy Shoulder of Lamb

January 14, 2025January 14, 2025by Karen ClaassenLeave a Comment

2kg shoulder of lamb
8 cloves of garlic, chopped
15ml smoked paprika
10ml salt
5ml peppercorns
15ml grated lemon rind
15ml thyme leaves
15ml rosemary
15ml green chilli, chopped
62ml olive oil
62ml lemon juice
2 lemons, quartered

Preheat your oven to 160℃.
Add the garlic, paprika, salt, peppercorns, lemon rind, thyme, rosemary, chilli, olive oil and lemon juice to a blender and blitz until you have a relatively smooth paste.
Place the lamb in a roasting tin and brush the paste over it, covering it completely.
Pour about 500ml of boiling water AROUND the meat and cover with aluminium foil.
Roast in the oven for 3 hours.
Remove the meat from the oven and place it on a serving plate with the quartered lemons.

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Mexican Bowls

November 7, 2024November 6, 2024by Karen ClaassenLeave a Comment

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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Bacon and Asparagus Potato Salad

November 2, 2024by Karen ClaassenLeave a Comment

This salad may be served warm or at room temperature.

Dressing:
half a red onion, finely diced
15ml red wine vinegar
15ml dijon mustard
15ml cold water
45ml olive oil

1kg baby potatoes
200g smoked bacon, chopped into pieces
one small bunch of green asparagus, trimmed and cut into 2cm lengths
1 red onion, sliced
a handful of soft herbs (basil, parsley, sage, chives)

For the dressing:
Add the diced onion, vinegar, mustard and water to a small bowl and mix together.
Gradually add the olive oil, whisking continuously until the mixture thickens.
Taste the dressing and season with salt and pepper.

Cook the potatoes until soft. Drain the water and place in a large mixing bowl.
Cook the bacon in a pan until crispy and then add the asparagus pieces.
Stir-fry on a medium heat for 2-3 minutes.
Pour the bacon, asparagus and pan juices over the potato and mix through.
Add the sliced onion and herbs.
Pour the dressing over while the salad is still warm and mix to serve.

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Asparagus Lemon Chicken

October 16, 2024October 15, 2024by Karen ClaassenLeave a Comment

4 skinless chicken breasts
80ml flour
30ml olive oil
30ml butter

Sauce:
125g butter
50ml flour
125ml chicken stock
250ml white wine
125ml lemon juice
1 bunch green asparagus, trimmed
125ml grated parmesan cheese
30ml chopped parsley
lemon wedges, to serve

Pound the chicken breasts to an even thickness.
Season the 80ml flour with salt and pepper and dredge the chicken in it.
Add the olive oil and butter to a pan set over medium-high heat and wait for it to warm up.
Fry the chicken for 2-3 minutes preside and remove from the pan.

For the sauce:
Turn the heat down to medium.
Melt the 125g butter in the same pan and sprinkle the flour over it.
Cook while stirring for one minute.
Add the chicken stock to the pan and whisk the sauce continuously.
Pour in the white wine and lemon juice and stir until blended.
Return the chicken to the pan, cover with a lid and cook for 20 minutes.
Remove the lid and add the asparagus.
Cook for another 2-3 minutes.
Take the pan from the heat, stir in the parmesan and sprinkle over the chopped parsley.
Serve the chicken with lemon wedges on the side.

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Filled Focaccia

July 13, 2024by Karen ClaassenLeave a Comment

500g flour
10g instant yeast
340ml lukewarm water
10ml sugar
10ml salt
20ml olive oil
Chaloner olive crisp
olives
olive oil
6-7 sprigs of fresh rosemary

Pour the lukewarm water into a jug and sprinkle the yeast over.
Add the sugar, salt and olive oil and stir the mixture for 30 seconds.
Add the flour to the bowl of a stand mixer fitted with the dough hook.
Turn the mixer on to a low speed and pour in the yeast mixture.
Once the mixture comes together as a dough, turn the mixer to medium speed and knead for 4 minutes. until you have a smooth, elastic dough.
Lightly oil a clean mixing bowl and place the dough in it. Cover with a damp cloth and leave to prove for an hour or until doubled in size.
Preheat your oven to 180℃.
Knock the dough back by kneading it by hand for 2 minutes.
Divide the dough into two equal pieces and roll each into a circle of more-or-less the same size.
Push the tips of your fingers into the circles so that it forms indents in the dough.
Drizzle some chilli crisp over the dough and dot it with olives.
Place one disc on top of the other and then place it on a baking sheet lined with baking paper.
Stick the rosemary sprigs into the focaccia and drizzle generously with olive oil.
Cover the bread loosely with a kitchen towel and set aside for 15 minutes.
Bake the focaccia in the oven for 25 minutes.

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Porky Belly Cubes

May 26, 2024May 21, 2024by Karen ClaassenLeave a Comment

1 kg pork belly, skin removed and cut into 5cm cubes
2 cloves of garlic, minced
5ml red chilli flakes
60ml soy sauce
60ml apple cider vinegar
30ml brown sugar
15ml sesame oil
1,2ml salt
15ml sesame seeds
15ml chives, finely chopped

Add the garlic, chilli flakes, soy sauce, vinegar, brown sugar, sesame oil and salt to a large mixing bowl and whisk together.
Add the pork belly cubes, mix to coat and cover with plastic wrap. Refrigerate for an hour.
Preheat your oven to 190℃ and line an oven tray with baking paper.
Arrange the cubed meat on the prepared tray, spacing the meat evenly.
Bake in the oven for 30 minutes.
Turn each of the cubes over and place it back in the oven for another 30 minutes – do take cake not to burn the meat – place a sheet of aluminium foil over the baking tray if it is brown enough.
Remove the pork from the oven and sprinkle over the sesame seeds and chives.

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Beef and Pumpkin Coconut Curry

April 28, 2024April 23, 2024by Karen ClaassenLeave a Comment

30m vegetable oil
80ml rogan josh curry paste
10ml ground ginger
15ml sugar
1,5kg beef chuck, cut into 3cm cubes
1 x 385g tin chopped tomato
250ml beef stock
600g pumpkin, cut into 3 cm cubes
15ml cornflour
1 x 385ml tin coconut milk

Place a large saucepan over medium-high heat and add the vegetable oil to it.
Add the curry paste, ground ginger and the sugar and cook while stirring for 2-3 minutes.
Add the cubed beef and stir to coat in the curry paste.
Pour in the chopped tomato and stock and bring to a boil.
Turn the heat down and simmer the beef for 40 minutes, stirring occasionally.
Now add the pumpkin cubes and simmer for another 20 minutes or so.
Mix the cornflour with 3 spoonfuls of the coconut milk and drizzle this slurry back into the remaining coconut milk while whisking.
Pour the coconut milk mixture into the curry and simmer for 5 minutes.
Serve the beef and pumpkin curry on fragrant, steamed rice.

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Caramel Pumpkin Tart

April 23, 2024April 22, 2024by Karen ClaassenLeave a Comment

250ml flour
250ml sugar
5ml salt
750ml cooked, drained pumpkin
60ml butter, melted
250ml cream
3 eggs, lightly beaten together
5ml ground cinnamon

Caramel Sauce:
250ml brown sugar
125ml butter, cubed
60ml milk
5ml vanilla

Preheat your oven to 180℃.
Add the flour, sugar and salt to a mixing bowl, stir to mix and set aside.
Add the pumpkin, butter, cream and eggs to another mixing bowl and beat together with a spatula.
Pour the wet ingredients into the dry and mix well.
Scoop the mixture into a 23cm diameter pie dish and level the surface.
Bake in the oven for one hour.
Sprinkle the pumpkin tart with the cinnamon as soon as you take it from the oven.
Set aside to cool somewhat – it is ideal to serve when warm.

Caramel Sauce:
Add the sugar, butter and milk to a small saucepan set over a low heat.
Stir until the sugar has dissolved.
Turn the heat up, do not stir again and bring the mixture to a boil.
Turn the heat down slightly and cook the sauce until it thickens and has lost its wateriness. Keep in mind that the sauce will thicken more as it cools.

Drizzle the pumpkin tart with the caramel sauce and serve.

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Prawn Curry

April 21, 2024April 19, 2024by Karen ClaassenLeave a Comment

30ml olive oil
15ml turmeric
15ml ground coriander
15ml ground cumin
30ml curry powder
1 kg prawns, shelled and deveined

Curry sauce:
30ml vegetable oil
1 onion, chopped
3 cloves of garlic, minced
1 green chilli, chopped
10ml ground ginger
15ml curry powder
5ml ground cumin
5ml ground turmeric
15ml ground coriander
2 x 400g tins chopped tomatoes
250ml coconut milk

Pour the olive oil into a large mixing bowl and add the turmeric, coriander, cumin and curry powder to it. Mix through.
Add the prawns and stir to cover with the spice paste. Set aside for 30 minutes.
Place a saucepan on medium heat, add the vegetable oil and onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the green chilli, ginger, curry, cumin, coriander and turmeric and cook for 30 seconds.
Now blitz the two tins of tomatoes and add it to the saucepan.
Turn down the heat and simmer the mixture for 10 minutes.
Add the marinated prawns, pour in the coconut milk and simmer for another 10 – 15 minutes.
Serve the prawn curry with fresh coriander and steamed rice.

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Lemon Ribs

April 14, 2024April 12, 2024by Karen ClaassenLeave a Comment

1.5kb lamb ribs
1 lemon, the zest grated finely
2 lemons, juiced
3 cloves of garlic, minced
15ml thyme leaves
15ml rosemary
50ml white wine
30ml olive oil
30ml honey
45ml wholegrain mustard
10ml salt

Preheat your oven to 180℃.
Cut 2 pieces of baking paper, large enough to cover an oven roasting dish. Scrunch the paper into a ball, open it up and run it under cold water. Line your roasting dish with one of the wet pieces of paper. Set aside.
Add the lemon zest, lemon juice, garlic, thyme, rosemary, wine, oil, honey, mustard and salt to a blender and blitz until smooth.
Place the ribs in the prepared dish, pour over half of the sauce and spread it evenly over the meat.
Flip the ribs over, pour the rest of the sauce over and spread it evenly.
Cover the ribs with the other piece of wet baking paper and bake in the oven for 90 minutes.
Remove the baking paper and bake for another 10 minutes or so until the ribs start to brown.
Flip them over and bake the other side until golden.
Serve immediately.