Something Savoury Challenge Using Nuts

Usually when setting the weekly challenge, I browse through my collection of recipes and choose one that most appeals. Today I decided to pick the first one on the pile. This is a new recipe to my collection and I will in all likelihood adapt it.

The challenge this week is to cook something savoury using nuts as in ingredient.

As usual, if you take part in this challenge, please link back to my blog, and leave me a comment so that I can include you in the round up.

PREVIOUS CHALLENGE ROUND UP

Candice of the Gorgeous Gourmet has started the competition off with Kumquat Preserve.

Tandy

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Recipe For Sticky Chicken Wings

If I had my way I would have a cooking utensil for each type of meal. But, I don’t have my way and neither do I have the space, so I use my tatin dish for all sorts of meals. This may not last long. I used to use my tagine for tatin’s but eventually Dave convinced me to get the tatin dish. Last month when I was away, Dave got frustrated with the frying pans scratching each other in the cupboard. He put up a rail for the frying pans and now I have a blank space in my cupboard waiting for …. well, there are two items on my wish list. One is a crepe pan and the other a dish that I can use from stove top to oven to table for fish, or even these great sticky chicken wings.

Sticky Chicken Wings Recipe For Sticky Chicken Wings

Sticky Chicken Wings

Sticky Chicken Wings

Ingredients:

  • 8 chicken wings
  • juice of 1 lime
  • 1 tablespoon soy sauce
  • 1 teaspoon crushed ginger
  • 1 tablespoon oil
  • 1 tablespoon honey
  • ½ teaspoon wasabi sauce
  • 1 teaspoon crushed garlic

Method:

  • preheat the oven to 180°Celsius
  • make a marinade out of the lime, soy, ginger, oil, honey, wasabi and garlic
  • massage the marinade into the chicken and leave to marinade for 20 minutes
  • place the chicken and the marinade into an oven proof dish
  • season and cook for 25 minutes
  • grill for a further 2 minutes
http://tandysinclair.com/sticky-chicken-wings/
 Recipe For Sticky Chicken Wings

For conversions click here

Tandy

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Recipe For Macaroni Cheese

I have joined another blogging group! Basically, I am doing this so that some of the blogs I write don’t need much thought. It is because I have been so busy, and because I am so far behind in blogging. The Crazy Cooking Challenge is Tina’s concept.
CrazyCookingChallengeButton 1 Recipe For Macaroni Cheese

Every blogger who participates is cooking the same dish and posting their recipe at the same time. Using google as my search function and choosing pages from South Africa I came across Pessimist Incarnate and used Wayne’s recipe for Macaroni Cheese. Well, let’s put it this way, I used it as inspiration, as I left out one ingredient! Nevertheless, what I did tasted great, and I am sure that is what counts.

Macaroni Cheese Recipe For Macaroni Cheese

Macaroni Cheese

Macaroni Cheese

Ingredients:

  • 200g macaroni
  • oil for drizzling
  • salt and freshly ground black pepper for seasoning
  • 250g unsmoked back bacon, chopped
  • 250g grated mature cheddar cheese
  • 200mls crème fraîche
  • 1 egg, lightly beaten

Method:

  • preheat the oven to 180° Celsius
  • while the macaroni is cooking as per the packet instructions fry the bacon in a dry non stick pan
  • mix together the cheese, crème fraîche and the egg
  • drain the macaroni and drizzle with some olive oil to prevent it from sticking
  • season and then mix in the cheese mix
  • place in an ovenproof dish and bake for 20 minutes
  • allow to rest before tucking in
http://tandysinclair.com/macaroni-cheese/
 Recipe For Macaroni Cheese

For conversions click here

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Juli of Pictures of All My Princesses

Tandy

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Lime Poached Hake

Cindy has gifted me a few interesting products and we have decided to post the recipes together. Our first ingredient is kaffir lime leaves. I always have these in my store cupboard as I make a lot of Thai curries. The verdant and aromatic leaves of the kaffir lime are normally added as a final garnish to a curry after it is cooked. Their perfume helps to cover any bitter or muddy flavours. When adding, crush the leaves lightly to help release their fragrance. Frozen kaffir lime leaves have little of the characteristic smell, while dried have none. (Curry page 211). One would traditionally associate using lime leaves with a coconut milk based curry, but I decided as this is an ingredient challenge to use the lime leaves in a different way. I hope if you try this recipe you find it as mildly fragrant as we did.

c2a9 lime poached hake Lime Poached Hake

© lime poached hake

Lime Poached Hake

Ingredients:

  • 1 tablespoon olive oil
  • 5 spring onions, chopped
  • 1 hake portion per person
  • fish rub for seasoning
  • 1 cup vegetable stock, warmed
  • 2 kaffir lime leaves
  • 1 lime, sliced
  • Small handful of fresh coriander, chopped, for garnishing

Method:

  • heat the olive oil in a frying pan and sauté the onions until soft
  • season the hake and place into the pan skin side down
  • after 2 minutes add the vegetable stock and lime leaves
  • after 4 minutes turn the fish and add the lime
  • serve with lime infused basmati rice and the coriander
http://tandysinclair.com/lime-poached-hake/
 Lime Poached Hake

Tandy

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Oven Dried Tomatoes

As much as I do not like being sick, I also do not like tablets. I usually self medicate. Sometimes this is successful and other times not. I take all sorts of naturopathic concoctions and hope for the best. I was not well a month ago, and managed to chase away the lurgies with my echinacea, vitamin C and the likes. Two trips back to gym and I got sick again. As we had a trip to George planned and then I travelled away from home, I could not stay sick. I know when I am about to get a sore throat, I crave tomatoes. It is the natural vitamin C that my body craves. Inspired by Chica Andaluza, I made these oven dried tomatoes to help keep the sore throat at bay. So far, that has worked. Now I just need to figure out how to turn the tap of the post nasal drip off!

c2a9 oven dried tomatoes Oven Dried Tomatoes

© oven dried tomatoes

Oven Dried Tomatoes

Ingredients:

  • 5 tomatoes
  • salt and pepper to taste

Method:

  • preheat the oven to 120° Celsius
  • grease a baking tray
  • slice the tomatoes about 4mm thick
  • arrange them on the baking tray and season
  • bake for 90 minutes, turning each 30 minutes
  • do not season again otherwise they will be too salty
  • these will stay soft if kept in a sealed container

Cooks Notes:

Recipe taken from avocado magazine January/February 2007 page 28

http://tandysinclair.com/oven-dried-tomatoes/
 Oven Dried Tomatoes

Tandy

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Ras El Hanout Chicken Recipe

If you read my daily diary you will see that each day I made a gratitude. It started many years ago and one of the things that reinforced this practice was an email I received from a friend. This week I got the email for a second time and I thought I would share it with you:

I AM THANKFUL:

for the wife who says it’s hot dogs tonight, because she is home with me, and not out with someone else

for the husband who is on the sofa being a couch potato, because he is home with me and not out at the bars

for the teenager who is complaining about doing dishes because it means she is at home, not on the streets

for the taxes I pay because it means I am employed

for the mess to clean after a party because it means I have been surrounded by friends

for the clothes that fit a little too snug because it means I have enough to eat

for my shadow that watches me work because it means I am out in the sunshine

for a lawn that needs mowing, windows that need cleaning, and gutters that need fixing 
because it means I have a home 

for all the complaining I hear about the government because it means we have freedom of speech

for the parking spot I find at the far end of the parking lot because it means I am capable of walking and I have been blessed with transportation

for my huge heating bill because it means I am warm

for the lady behind me in church who sings off key because it means I can hear

for the pile of laundry and ironing because it means I have clothes to wear

for weariness and aching muscles at the end of the day because it means I have been capable of working hard

for the alarm that goes off in the early morning hours because it means I am alive

A friend asked me for some Ras El Hanout and I have made her a jar. There was a little bit left over and so I created a recipe to use up the extra.

Ras El Hanout Chicken Ras El Hanout Chicken Recipe

Ras El Hanout Chicken

Ras El Hanout Chicken

Ingredients:

  • 1 tablespoon olive oil
  • salt and freshly ground black pepper for seasoning
  • 4 chicken pieces
  • 1 onion, thickly sliced
  • 1 tablespoon ras el hanout
  • 1 aubergine, thickly sliced
  • 1 yellow pepper, thickly sliced
  • 1 tin cherry tomatoes
  • ½ cup white wine
  • A teaspoon arrow root
  • Small handful of fresh fenugreek sprouts

Method:

  • in a tagine or heavy bottomed casserole dish with a lid, heat the oil
  • season and brown the chicken pieces
  • remove and set aside
  • sauté the onion until soft
  • add the ras el hanout and when you can smell the spices add the aubergine, yellow pepper and tinned tomatoes
  • add the white wine and return the chicken to the dish
  • cover and cook on a low heat for 40 minutes
  • make a paste using a tablespoon of the cooking liquid and the arrow root
  • mix back into the sauce and when thickened you can serve
  • garnish with the fenugreek sprouts
http://tandysinclair.com/ras-el-hanout-chicken-recipe/
 Ras El Hanout Chicken Recipe

to see how to sprout, please see here

Tandy

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Oryx Desert Salt

I only believe in telling you about a product if it is one I use myself! I was so impressed with this product when I tasted it at The Good Food and Wine Show that I have added it to the list of items I sell. Here is some more information about the salt.

oryx Oryx Desert Salt

oryx

There are 7 Good reasons to use ORYX desert SALT:

100% pure

It is absolutely pure, naturally crystal white salt as it has been traded ounce for ounce for gold from 8000 years ago.

Unprocessed / no additives

Exactly as nature intended – we have not added iodine, anti-clumping agents or preservatives neither processed, washed nor refined ORYX desert SALT.

Vital minerals/trace elements

From its rich underground source ORYX desert SALT has a relatively high mineral/trace elements content. These are in the right proportion for your body to utilise and absorb for optimal functioning, vitality and health of the body.

Sustainably harvested

Three underground streams converge in an ancient underground lake, from which the brine is pumped up, laid on the pan in the hot African sun, under the stars and moon till sun-dried. The salt is then harvested and packed into bags. This process is not depleting the natural source and is continually renewable and sustainable.

280 million years old

The Dwyka rock formations over which the streams flow and from where the Sodium Chloride (NaCl) & the minerals/trace elements leach, were geo-scientifically tested and found to be between 250-300 million years old.

Pollution free

The ancient underground lake is situated in the Kalahari desert basin of 2.5 million km2 in a region that has never been inhabited or used for industry and is therefore as pollution free as one can get.

DELICIOUS!

ORYX desert SALT has a unique and exceptional taste, which doesn’t change only enhances and enriches the flavour of your food.

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Regional and Seasonal Challenge To Make A Preserve And A Give Away

I did not set one challenge for the month of August! The month started with me spending 8 days in JNB where I did not do much cooking, and it ended with a busy weekend last weekend when Cindy was here for a visit. But, spring has sprung somewhere in the Southern Hemisphere or so I am told. Winter however has set herself to not going anywhere in the Western Cape. It is raining, it is cold, and the last thing on my mind are skirts, sun and the beach. This week’s challenge is to use a seasonal ingredient in a preserve:

something to keep for a rainy day!

Please remember to link back to my blog if you are going to participate in this challenge and to leave me a comment here to tell me you have done so.

There is no specific ingredient in order for people all around the world to take part. This challenge will last for the month, and everyone who participates stands in line in winning a copy of LOVE AND FOOD, the market cookbook.

Tandy

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Recipe For Red Wine Jus

I am truly blessed with the life I live. Every morning Dave wakes me up with coffee and I get to laze in bed, drinking my coffee and reading my book until it is time for me to get up and get ready for work. We then head to the office and another cup of coffee is placed in front of me. I can blog for close to an hour before my work day begins, and as soon as it is done, my time is my own. With this time I can take the dogs for a walk, go to the beach, do my shopping and train at gym. I find I work best in the afternoons at home where I am not disturbed by the phone and so I set aside an hour each day from when the maid leaves to pay close attention to what I need to do. After that I head to my kitchen to start on supper. Dave and I usually do the end of the cooking together, but some meals need more than the short amount of time we can spend together in the kitchen. Ostrich fillets is one of these meals. Even though ostrich is a bird, it needs to be treated like game (venison).

Ostrich Fillets With A Red Wine Jus Recipe For Red Wine Jus

Ostrich Fillets With A Red Wine Jus

Ostrich Fillets With A Red Wine Jus

Ingredients:

  • 250mls red wine
  • 1 garlic clove, chopped
  • 10 juniper berries, lightly crushed
  • 300g ostrich fillets
  • salt for the griddle pan and for seasoning
  • 15g butter

Method:

  • make a marinade with the wine, garlic and juniper berries
  • marinade the ostrich fillets for an hour
  • preheat the oven to 160° Celsius
  • put salt on the bottom of the griddle pan
  • remove the fillets from the marinade, pat dry and season with salt
  • sear for 1 minute on each side in the griddle pan
  • cook in the oven for 6 minutes
  • while you are doing this, reduce the marinade by half
  • remove from the heat and whisk in the butter
  • pass the jus through a sieve before serving
  • remember to leave the meat to rest
http://tandysinclair.com/ostrich-fillets-with-a-red-wine-jus/
 Recipe For Red Wine Jus

Click on the links for conversions and notes.

Tandy

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In My Kitchen – September 2011

I have to give a big thank you to Celia who blogs over at Fig Jam and Lime Cordial, for initiating this. This is a great way to record what is new in my kitchen, and for me to get a peek at other blogger’s kitchens.

I went to Johannesburg at the beginning of the month, and Cindy gave me a few mystery ingredients! We will be sharing these with you soon:

c2a9 mystery ingredients In My Kitchen   September 2011

© mystery ingredients

Cindy also kindly gave me a bag of something that tastes like I think a volcano would taste like. I am not sure how to make good use of this ingredient!

c2a9 black salt In My Kitchen   September 2011

© black salt

My mom came back from Cannes with a lovely apron for me, and this amazing mustard for Dave.

c2a9 gifts from cannes1 In My Kitchen   September 2011

© gifts from cannes

I went shopping with a friend of mine at Melrose Arch – it is wonderful to shop there on a Saturday as there are no crowds, a lovely market and a good selection of shops and restaurants. I got myself this tiny measuring tool – to match the 2 cup one I have:

c2a9 tablespoon measure In My Kitchen   September 2011

© tablespoon measure

I decided that I needed more light in my kitchen. This came about as we actually live in our garage and so the house we are building has blocked out all the natural light in the current kitchen. It has also taken away my sea view!

light fitting In My Kitchen   September 2011

© light fitting

Dave and I had a dinner party and we decided to serve individual meals. Sue kindly gave me two red Le Creuset mini cocottes as a gift, and I got two black ones to match them.

c2a9 mini cocottes In My Kitchen   September 2011

© mini cocottes

We had the kitchen painted and so I wrote this message on my heart black board that I got last month. This message matches one of my widgets! I have changed it now to read it is the company, not the ingredients that make the meal.

c2a9 heart In My Kitchen   September 2011

© heart

In March when I went to stay at Cindy, these lovely pictures were in my bedroom. They are a great background for my photo’s and now have a permanent home above the kitchen door.

c2a9 gifts from cindy In My Kitchen   September 2011

© gifts from Cindy

For being such a loyal customer, Le Creuset gifted me this lovely rub – we used it the other night, and one teaspoon goes a long way!

c2a9 nomu spanish rub In My Kitchen   September 2011

© nomu spanish rub

I bought myself a new cook book. I ordered it in June and it finally arrived this month. It is sitting next to my bed for me to start paging through.

c2a9 alice waters In My Kitchen   September 2011

© alice waters

Dave made a handle for my butcher’s block to hold my frying pans, as they were getting scratched in the cupboard.

c2a9 butchers block In My Kitchen   September 2011

© butcher’s block

and last but not least – and this is not part of my kitchen but I have to share it – my new blackwood dining room table with the new place mats.

c2a9 dining room table In My Kitchen   September 2011

© dining room table

Tandy

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