Chicken Cashew Curry Recipe

It is not often that I will do a post about a specific product, unless I am reviewing it. However, Le Creuset gave me this NoMU rub when I purchased an item from them, as well as a recipe card to go with the rub.

"Nomu Indian Rub"

Nomu Indian Rub

I would not ordinarily buy a rub, as I have a spice drawer full of all lovely things, but this is one spice rub I am going to use over and over again. It has a great balance of flavours. Sadly, this is the second recipe I have followed from the series that has not worked out 100%. It may be to do with the fact that I altered this one slightly to suit my ingredients, or it may have to do with the fact that I don’t have a regular oven. What I can tell you is the flavours are great, and Dave and I used the left over sauce for another dish, on another night.

"Chicken Cashew Curry"

Chicken Cashew Curry

Chicken Cashew Curry
 
Ingredients
  • 4 chicken pieces
  • 3 tablespoons ghee
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon crushed ginger
  • 2 teaspoons NoMU Indian rub
  • 100g raw cashews
  • 500mls chicken stock
  • 2 tomatoes, peeled, deseeded and finely chopped
Method
  1. preheat the oven to 180° Celsius
  2. using an oven proof casserole dish, heat 2 tablespoons ghee on your stove top on a medium heat
  3. sauté the onion until soft
  4. remove half, and set aside
  5. add the garlic, ginger and rub and fry until you can smell the spices
  6. add the cashews and fry for one minute
  7. place these ingredients into a blender with 250mls stock
  8. blend until smooth
  9. heat the rest of the ghee and fry the chicken pieces until well browned on all sides
  10. add the remaining onions, the cashew paste, the tomatoes and the rest of the stock
  11. put the lid on and place in the oven for 40 minutes to ensure that the chicken is cooked through
  12. remove the lid for the last 15 minutes of the cooking time to thicken the sauce
  13. I had to cook the sauce for a further 5 minutes on the stove top to ensure it was thickened enough
Cooks Notes
adapted from le creuset

For conversions click here

Tandy

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Recipe For Cindy’s Crayfish Curry

I just love mystery ingredients! I think I would do well in a mystery box challenge (which gives me an idea…) but, back to the challenge Cindy gave me. She gifted me these three mystery ingredients:

"mystery ingredients"

mystery ingredients

The kaffir lime leaves were used with hake and the next challenge was to make use of the ajmo. I had never heard of these before, and google was not being very helpful and so I turned to my curry book and looked at every single picture until I came across what ajmo really is. They are carom seeds. These are closely related to cumin, which it resembles in appearance and fragrance. Carom seeds (ajowan) have a hot and bitter taste. However, when they are cooked with other ingredients, the flavour mellows. Carom seeds are particularly good in seafood dishes and with root vegetables. I decided a nice crayfish curry would be in order to make good use of these ingredients.

"Cindy's Crayfish Curry"

Cindy’s Crayfish Curry

Cindy's Crayfish Curry
 
Ingredients
  • 15mls coconut oil
  • 1 onion, finely sliced
  • 1 chilli, cut in half
  • shells and meat of 2 crayfish tails
  • 15mls soy oil
  • 1 clove garlic, finely chopped
  • 1cm root ginger, finely chopped
  • 5mls ground cumin
  • 5mls turmeric
  • 5mls carom seeds
  • 5mls masala
  • 200mls coconut cream
  • 2.5mls salt
  • 0.625mls chilli flakes
  • 5mls fish sauce
  • 3 kaffir lime leaves
Method
  1. using a large sauté pan, heat the coconut oil
  2. add the onion and sauté until soft
  3. add the chilli and the shells of the crayfish
  4. add the soya oil, the garlic and the ginger
  5. when the shells are a deep red colour remove them
  6. add the cumin, turmeric, carom seeds and the masala
  7. when you can smell the spices add the coconut cream
  8. add the salt, the chilli flakes, the fish sauce and the lime leaves
  9. remove the chilli and allow the sauce to thicken
  10. cut the crayfish meat into chunks and cook in the sauce for 4 minutes

Click on the links for conversions and notes.

Tandy

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Recipe For Chocolate Mousse

Many years ago I was a waitress at the Longhorn Steakhouse in Birnam (Johannesburg). One Saturday night a middle aged couple came in and would not sit at the open table in my section as they were always served by Abe. After an half hour wait the husband convinced the wife to take the table and I must have done something right. When they left she told me they would be back on Monday with their son as they wanted to introduce me to him. Lo and behold, on the Monday night in they came, with a very good looking 30ish year old and their two grandchildren. Dov and I hit it off straight away and we ended up dating for quite some time. One night we had a mini dinner party, the two of us, my best friend at the time, and his best friend. My responsibility for the evening was chocolate mousse. It was a huge success. Funnily enough, I cannot remember what else we ate that night but we chatted, and laughed and drank loads of whisky and red wine. I still think of Dov and his boys and hope wherever life took them they are happy and loved.

"Chocolate Mousse'

Chocolate Mousse

Chocolate Mousse
 
Ingredients
  • 200g dark chocolate – I used Canderel sugar free chocolate
  • 200g dairy milk chocolate – I used Canderel sugar free chocolate
  • one pinch salt
  • 2 pinches Chinese 5 spice powder
  • 8 drops peppermint essential oil – you can use a teaspoon of peppermint essence, or a 35g bar of peppermint crisp chocolate
  • 6 eggs separated
  • 6 teaspoons castor sugar – I used fructose
  • 250mls cream
  • fresh mint to garnish
Method
  1. melt the chocolate with the salt and the 5 spice over a bain marie
  2. if you are using a peppermint crisp bar, melt it with the chocolate
  3. remove from the heat and add the essential oil (or the essence)
  4. beat the egg yolks until fluffy
  5. beat the egg whites with the castor sugar until stiff
  6. beat the cream until firm
  7. fold the egg whites into the cream
  8. add the melted chocolate to the egg yolks and stir in quickly
  9. slowly fold in the cream and egg white mixture
  10. place in the fridge to set and serve with the fresh mint as a garnish

Click on the links for conversions and notes.

ps – I served these with meringues that I blinged up with green glitter which was a gift from Cindy.

Tandy

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Pork and Mushroom Farfalle

Farfalle is the Italian word for butterfly and is the best word used to describe this shape of pasta, even though it is more commonly known as bow tie pasta. I decided to make my own, and butterfly wings is a more apt name, given how fragile the pasta was. Also, they are not easy to make, they need patience and time and a lot of experimenting went in to making them. You will see this if you look closely at all the shapes and sizes.  You need to start with a rectangular piece of pasta – then trim the edges using a ravioli cutter and then lightly pinch the middle together. However, this would be a fun thing to do with kids – you cut the pasta and they do the shaping.  I am sharing the sauce recipe as you could use any pasta, but, you will have to have some leftover meat to make this with as I did.

"pork and mushroom farfalle"

© pork and mushroom farfalle

Pork and Mushroom Farfalle
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely sliced
  • 1 garlic clove, finely sliced
  • 80g mushrooms, finely sliced
  • left over pork belly (use whatever you have), cut into chunks
  • ¼ cup white wine
  • salt and freshly ground black pepper for seasoning
  • 2 tablespoons cream
Method
  1. while your pasta is cooking, heat the oil in a large frying pan
  2. sauté the onions and garlic until soft
  3. add the mushrooms and allow to cook through
  4. add the leftover meat and the white wine
  5. season to suit your palate
  6. add the cream and loosen the sauce with some of the pasta water

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by HoneyB who blogs over at The Life and Loves of Grumpy’s Honeybunch

Tandy

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Meatloaf Recipe

Last month for The Secret Recipe Club, my blog assignment was *jam hands*, and Ali (plus the post) made me feel so much better about being a part of this group.  This month I have been assigned Crumbs and Chaos. These four sisters feed 10 children and one of the things I love about this blog is their seasonal inspiration link up. For those of you who read my blog you will know that regional and seasonal means a lot to me. In a challenge to cook something from a new blog, I decided I would also cook something I have never tried before. So, I chose meatloaf. This is a BIG challenge for me, as I do not even know what some of the ingredients are.

My first challenge was to decide what seasoning I would use instead of Lawry’s Seasoning which is a product not available in South Africa. I chose the NoMU Spanish Rub which has a great blend of paprika, chilli, oreganum, cumin, basil and saffron. I am sure for the hot sauce I could have used any one of Dave’s collection of chilli sauces, but I chose Tabasco instead as I used this in my barbecue sauce. I had to make my own as any shop bought equivalent would contain sucrose. I chose not to bake this in a bread pan but instead made individual portions in my cocottes. The lovely colour on top is from the barbecue sauce I made.

"Meatloaf"

Meatloaf

Meatloaf
 
Ingredients
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 1 yellow pepper, chopped
  • 250g ground beef
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • ¼ cup breadcrumbs – I made fresh
  • 2 teaspoons NoMU Spanish rub
  • 1 drop Tabasco sauce
  • 2 tablespoons tomato ketchup
  • 1 dash of Worcestershire sauce
  • Barbecue sauce for glazing
Method
  1. preheat the oven to 180° Celsius
  2. heat the olive oil in a frying pan and sauté the onion and pepper until soft
  3. set aside and allow to cool completely
  4. add this to the beef, garlic, egg, breadcrumbs, rub, Tabasco, ketchup and Worcestershire sauce
  5. mix together thoroughly
  6. place into ovenproof ramekins for individual portions
  7. bake for 1 hour
  8. after 30 minutes, take out of the oven and brush a layer of the barbecue sauce on the top
  9. leave to rest for 5 minutes before serving – either in the ramekin or tipped out, to suit you
Cooks Notes
adapted from crumbs and chaos

Tandy

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Challenge: Buttermilk Or Soured Cream

This weekend I am going to try and bake as much as possible. I have a challenge or two to complete and it should be fun. I did not bake last week so this entire week we have had no cake for dessert. I am sure going to make up for it tomorrow.

The challenge this week is to bake something sweet using buttermilk or soured cream.

Don’t forget to link back to my blog if you take part in the challenge – and leave me a message that you have done so. Take a look at the Regional and Seasonal challenge if you would like to stand a chance of winning something.

Tandy

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Recipe For Venison Stew

We were very fortunate to be given some Springbok from a friend at a very reasonable price. He charged us R100 (€10) for two loins, a shoulder and a leg, plus some bits and pieces for stewing, etc. The springbok is our national animal – it is venison, and our rugby players are known as the Bokke. Here in South Africa, we take great pride in our rugby – it is the national sport. It is also the sport that brought a nation together when we won the world cup in 1995. It is one of our proudest moments when the shout of “Joel you beaut!” was heard across the world as Joel Stransky kicked the winning points of the match. Springboks, as there name suggest, bounce all over the show – much like the thoughts in my head at present. This post has taken a path all of its own, much like my recipes do when I start cooking with no real plan in mind.

"Springbok Bredie | Venison Stew"

Springbok Bredie | Venison Stew

Bokkie (Springbok) Bredie – Venison Stew
 
Ingredients
  • 1 tablespoon olive oil
  • 250g venison, cubed
  • 1 onion, chopped
  • 1 teaspoon Spanish rub
  • 1 400g tin whole peeled tomatoes
  • 1 400g tin waterblommetjies, drained
  • ¼ cup white wine
  • 2 potatoes, quartered
Method
  1. heat the oil in a casserole pot
  2. brown the venison, remove and set aside
  3. add the onion and sauté until soft
  4. add the rub (you can use any Spanish inspired spices)
  5. when you can smell the spices return the meat and the juices to the pot
  6. add the tomatoes, waterblommetjies, wine and potatoes
  7. cover and simmer for 50 minutes
  8. remove the lid and allow the sauce to thicken

Click on the links for conversions and notes.

ps waterblommetjie is a water hawthorn, which is indigenous so the area where I live. If you live in Australia, England, France and America (specifically California) you should be able to source them.

Tandy

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Recipe For Tapas Tomatoes Chicken

This blog post follows on from my Tapas Tomatoes post even though it has not appeared in my blogging time line in that order. I usually try and write a post a day – but as I am quite ahead of myself in blogging (even though I am behind date wise) I have quite a few posts scheduled in my draft folder. My tapas tomatoes recipe was entered into the Food24.com Vinatics Competition. I sent an email with the link to Cathy who deals with the wine side, and Caro who deals with the food side on food24, with my entry. Unfortunately, the reply for Cathy sent by Caro came to my email address by mistake. And I was hurt and upset that I was spoken about in such a manner ostensibly behind my back. So upset, that this is the first blog post I have actually written for ten days as my blogging words have left me. A throw away remark seems to have hit an arrow into a fragile part of me. I have forgiven Caro her words, but the fact remains that her words took away my mojo. Words once spoken can never be taken back. I hope that my words never cause hurt nor harm. In the same way I speak only positive things I hope my recipes are a positive as well.

"Tapas Tomatoes Chicken"

Tapas Tomatoes Chicken

Tapas Tomatoes Chicken
 
Ingredients
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper for seasoning
  • 4 chicken pieces
  • 1 portion tapas tomatoes
  • ½ cup white wine
  • 60mls yoghurt
Method
  1. heat the oil in a casserole dish
  2. season and brown the chicken
  3. add the tapas tomatoes and the white wine
  4. cover and simmer for 40 minutes
  5. remove the lid and add the yoghurt

Click on the links for conversions and notes.

Tandy

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Dandelion

Dandelion flowers make a delicious wine and the vitamin rich, slightly bitter young leaves are used in cooking and the roots are used to make herbal ‘coffee’. Dandelion is a perennial with a thick, fleshy, deep taproot and a rosette of coarsely toothed leaves. From the leaves emerge many unbranched flower stalks, each terminating in a double golden yellow flower. The flowers are followed by spherical balls of seed which are dispersed by the wind.

photograph sourced from Wikipedia

Dandelion will thrive if you dig the soil deeply and enrich it with rotted compost. It requires a sunny situation and prefers a neutral to slightly alkaline soil. Sow the seed directly into the soil in spring. The plants die down in winter. Cut spent flowers to prevent reseeding.

Blanch the leaves for culinary purposes by covering them from the light for 2 to 3 weeks before harvesting in late spring, and before flowering occurs. Lift the roots at the end of the second season. Both leaves and roots can be dried for herbal use.

The variety ‘thick leaved’ has leaves that can be used fresh in salads or cooked like spinach. Make a fizzy soft drink from fermented dandelion root.

Dandelion acts as a diuretic!

information sourced from The Complete Book of Herbs

Tandy

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Recipe For Coppa And Courgette Pasta With Exotic Mushrooms

I do not like moral dilemma’s. I don’t want to have to argue with myself whether telling or not telling is a good thing. Or alternatively, whether telling or not telling is a bad thing. I am sitting here knowing a friend of mine is hurting herself with her choices. She is making them from an adult, grown up perspective and so I should sit back and allow her to do so. But her choices are hurting her. They are hurting her physiologically and psychologically and it breaks my heart to see her hurting so. But, if I tell her that I know she is doing this she may just pull out of our friendship. That would mean not being there when she really needs someone. I also don’t want her to hide the issues surrounding her, as in the end that would be worse. So, I feel I am left with no choice but to let her carry on making decisions which are harming her. I will have to hope someone else will confront her and tell her. Maybe that is being a bit cowardly, but I really don’t know what other choice to make right now! At least for dinner, this choice was easy. I looked in my fridge, found some coppa, courgettes and mushrooms and made a simple pasta.

"Coppa And Courgette Pasta With Exotic Mushrooms"

Coppa And Courgette Pasta With Exotic Mushrooms

Coppa And Courgette Pasta With Exotic Mushrooms
 
Ingredients
  • 1 tablespoon olive oil
  • 5 slices of coppa, sliced
  • 150g exotic mushrooms, sliced
  • 1 clove garlic, chopped
  • 5 courgettes, thinly sliced
  • 20g Parmesan grated
Method
  1. while your pasta is cooking heat the olive oil in a large frying pan
  2. add the coppa and the mushrooms
  3. when they mushrooms start to soften add the garlic and the courgettes
  4. thin the sauce out with a tablespoon of the pasta water
  5. add the parmesan with the pasta and toss all together

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Kirsten who blogs over at From Kirsten’s Kitchen To Yours

Tandy

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