Lizzie's Recipes

A collection of easy to make recipes

Archive for the month “March, 2014”

Spicy Durban Curry

There are so many ready-made cooking sauces and marinades around today the choice is dazzling.  I recently stumbled across a brand of South African made curry sauces and thought I would give it a go.

The result was surprisingly good.  The brand is called Walnut Ridge Something South African and the one I chose was Spicy Durban Curry.  The flavours for this one are chillies and ginger.  It is a light curry sauce and not particularly hot.  A South African colleague assures me they are quite authentic and very popular in South Africa as well.

Other flavours are listed below and I will be trying them out very soon!  I sourced these at one of our larger IGA Supermarkets but you can also buy them online.

Cape Malay Curry – coconut and garlic

Peppadew – sweet piquante peppers

Karoo Farmstyle Apricot – onion and mild mustard

 

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The basic recipe states just to add your meat and sauce and simmer until tender but I did mine in my cast iron casserole dish on low for around 3 hours with vegetables and it was sensational…

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Ingredients:

1 packet of Something South African Spicy Durban Cooking Sauce

Olive oil

1 kg chicken thighs

6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 large zucchini cut into chunks

1 large onion roughly chopped

Salt & pepper to taste

Method:

Add a good lug of olive oil to a large heated cast iron casserole or Dutch oven on the stove top.

Fry the onions over a high heat until a little transparent.

Chop the chicken thighs into quarters and toss though frying quickly until sealed

Add all the other vegetables and mix thoroughly

Tip in the pouch of cooking sauce and coat everything with the sauce.

Bring to the boil and cover tightly with the close fitting lid

The mixture will seem quite thick but will thin out during cooking

Place in a warm oven – around 120-130c fan-forced and slow cook for around 2-3 hours until the vegetables are tender and the chicken is cooked.

Add salt & pepper to taste

Lovely served with hot roti bread…

 

Bon Appetit!  🙂

 

 

Simon’s Famous Potato Casserole

This potato casserole is wonderful.

Simon has basically tweaked a scalloped potato recipe over the years and has settled on the recipe below.  It is rich and creamy and meltingly delicious.  The quantities I have stated are for a really big casserole dish and can be easily modified if a smaller amount is required.

He uses a mandolin which is the best way of getting uniformly finely sliced potatoes.  Also he often uses a bag of frozen ready sliced onions which saves a lot of tears…

The leftovers freeze very well and we store them in 500g boxes in the freezer and serve as a side with fish or chicken or home-made meatballs so always have them at hand…

Simons Potato Casserole

Ingredients:

2 kilograms potatoes finely sliced

2 cans cream of chicken soup

12 slices Swiss cheese

1 tub sour cream

½ a soup can of white wine

4 onions thinly sliced

Butter

Panko crumbs for topping

Pinch paprika.

 

Method:

In a large jug mix together the cream of chicken soup, white wine and the sour cream

Finely slice potatoes – using a mandolin is the quickest and best method

Rub a large casserole dish with butter

Lay slices of potato to cover the base of the dish

Top with a layer of finely sliced onions

Continue until layer three then also top with a layer of cheese slices and a generous amount of the soup mixture

Continue layering and on the sixth layer include the cheese and cover the entire casserole with the remaining soup mixture.

Top with panko crumbs and a sprinkling of paprika

Bake in a 180c fan-forced oven for around 2 hours or until a skewer pierces them easily

If the top looks like it is getting too brown, cover with foil to prevent it burning.

 

Bon Appetit!  🙂

Delicious Pierogi

Pierogi are a filled dumpling usually found in Poland or Russia and can now be readily brought frozen from any very good deli.  The brand I buy is called Pelmeni and they are filled with spinach and ricotta cheese.  They also come filled with beef or chicken which we are also eager to try.

The pasta only take minutes to prepare and you can have a lovely authentic plate of deliciousness in no time at all…

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This is our favourite way of serving them…  If you omit the bacon it becomes a vegetarian meal – just add additional onions or mushrooms…  They can also be served without the sour cream – we were scoffing them straight out of the pan before we served them up!

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Ingredients:

Frozen Pelmeni Traditional Russian Pasta

1 finely chopped onion

4 rashers bacon, finely sliced into batons

3 tablespoons of sour cream

1 teaspoon of paprika (or to taste)

1 tablespoon finely chopped dill plus some extra for garnish

Salt & pepper to taste

Olive oil for frying

Method:

Boil the dumplings according to the packet – around 4-5 minutes

In the meantime fry the bacon and onion together in a little olive oil until crisp

Heat a large frying pan with a little olive oil and when very hot tip in the drained dumplings

Fry over a high heat until a little browned and tip in the onions & bacon tossing them through

Mix the sour cream, paprika, dill , salt & pepper together in a bowl

Serve the pasta/onions & bacon  with the sour cream mix spooned over the top

Garnish with fresh dill

Bon Appetit!  🙂

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