Cooking Show 2016
Pink Berry Smoothie
Cocktail Bunny Chow.
Quick Chorizo & Pasta Supper
Moroccan Chicken with Couscous
Mini Pavlova Meringues
Banana Caramel Tart
PINK BERRY SMOOTHIE
Using blender or smoothie-maker
One for the girls (and the guys) – fresh flavours combine to give one a
125 ml cranberry juice
125 ml pomegranate juice
250 ml frozen berries
125 ml frozen vanilla yoghurt
- Place all ingredients in a smoothie-maker, blender, or a plunge blender.
On medium speed, blitz ingredients until smooth.
- Add a few ice cubes if required to serve very chilled, or freeze the
yoghurt in advance.
- Serve immediately.
Equipment: Chopping board, measuring jug, spatula, jug for serving,
Berries such as strawberries, raspberries, blueberries, mulberries,
cranberries, and goji berries are rich in phytochemicals, nutrients, and
antioxidants. The nutrients found in berries provide us with energy and
assist in regulating our bodily functions.
Recipe type: Main
Cuisine: South African (Durban Indian)
Bunny chow, often referred to as a bunny is a South African dish consisting of a hollowed out loaf of bread filled with curry. It can be made with lamb, beef chicken, mince or vegetables. It originated in the Durban Indian community.
- 1kg lamb pieces
- Little oil to cover base of pot
- 2 large cinnamon sticks
- 1 tsp fennel seeds
- 1 bay leaf
- 6 green cardamoms
- 4 cloves
- A sprig of curry leaves
- 1 tsp crushed green chillies
- 1 large onion, finely diced
- ½ tsp turmeric
- 2 tbles crushed ginger and garlic mix
- 1 tbles vinegar (your choice on type) I normally use white vinegar
- 2 tsp sugar
- 3 level tsp medium chilli powder
- 2 tsp dhania-jeeru powder
- 1 tsp garam masala
- 2 tomatoes, blended
- 5 small to medium potatoes, quartered
- chopped fresh coriander
- salt to taste
- Heat oil in pot.
- Add cinnamon, cardamom, cloves, bay leaf and fennel
- Add curry leaves, chillies, onion, turmeric, ginger and garlic
- Braise for 3-4 minutes
- Add garam masala and spices to pot. Then vinegar and sugar. mix well
- Add the meat and salt
- Mix until the meat is coated with masala
- Cover saucepan and cook/braise on moderate heat for a few minutes.
- Stir from time to time until meat is well braised. Add potatoes.
- Add water when ever needed-don’t let it burn out. When potatoes are ¾ cooked add the chopped tomatoes.
- When potatoes are cooked, stir and add coriander
- Serve withsalad
To assemble the bunny
- Hollow out the inner, keep intact.Scoop meat, potato or sugar beans to your delight– garnish with more greens.Seal the bunny with the bread retrieved. Place bunny in a large platter and serve with tomato/onion salad, beetroot, mango achar and freshly sliced red onion rings, for the brave guys… Fiery hot fresh chilli and dashings of Tabasco sauce …
QUICK CHIRIZO & PASTA SUPPER
The colours in this recipe are bright and vibrant, as are the flavours;
this quick-cooking dish will prove to be a staple in your repertoire.
15 ml olive oil
3 cloves garlic, crushed
1 medium onion, chopped
1 red or green pepper, chopped
300 g mushrooms, sliced
150 g chorizo, thinly sliced
1 x 410 g tin chopped tomatoes
15 ml fresh basil, chopped
5 ml chilli powder
Salt and freshly-ground black pepper to taste
5 ml paprika
250 ml thick cream
400 g cooked pasta shapes of your choice
50 g Parmesan cheese, grated
- Heat the olive oil in a large saucepan, saute the onion and
garlic, and red or green peppers, until onions are translucent.
- Add in the mushrooms, and cook until softened.
- Add in chorizo, and cook for a few minutes, then stir in
tomatoes and basil.
- Simmer for about 5 minutes, then add in the chilli powder,
seasonings, paprika and cream. Simmer for a further
5 – 8 minutes, stirring frequently.
- Meanwhile, cook the pasta in boiling, salted water according
to directions on the packet; it should be al dente when cooking
time is complete.
- Drain pasta and add to the sauce. Mix gently.
- Garnish with grated Parmesan cheese if so desired.
- Serve with crusty bread to mop up the pan juices.
- Try using reduced-fat cream, to lower the fat content of this di
MOROCCAN CHICKEN WITH COUSCOUS
NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
15 – 30 ml extra virgin olive oil
2 large onions, chopped
3 -4 cloves garlic, finely chopped
2.5 cm fresh ginger root, peeled and finely chopped
15 ml wheat cake flour or 30 ml cornflour
500 ml chicken stock
45 ml honey
30 ml tomato paste
A pinch saffron or 5 ml turmeric
2 x 410 g cans chopped tomatoes
6 large boneless skinless chicken breasts, chopped into large chunks
2 x 410 g cans ready cooked chickpeas
180 g dried apricots
20 ml ras el hanout spice mix (or make up spice mix below)
5 ml ground coriander
5 ml ground cinnamon
5 ml ground cumin
5 ml cayenne pepper(optional)
salt and freshly-ground black pepper to taste
To Serve: chopped fresh coriander (dhunia)
- Heat olive oil in a large frying pan, sauté onions, garlic and ginger until onions are translucent.
- Add flour or cornflour, stir well, gradually add in chicken stock, stirring well until well blended, cook until thickened.
- Add honey and tomato paste, herbs and spices and seasoning to taste.
- Add tinned tomatoes and mix well.
- Pour the mixture into a slow cooker or tagine.
- Add chicken and chickpeas, stir gently.
- Lastly add apricots making sure they are covered by juice.
- Give it a gentle but good stir to mix everything together well.
- Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on the crockpot).
- If cooking in a Traditional Tagine, do as above and cook SLOWLY over gas or barbeque for about 2-3 hours.
- Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water and add to the tagine – mix well.
- Serve with freshly chopped coriander sprinked on top and couscous.
- This can also be served with rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes and pasta.
- Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when adding the apricots.
MINI PAVLOVA MERINGUES
Meringues in many ways; little Pavlova nests are great to make ahead and they store for ages in a sealed
container. Fill with fresh fruit, cream or yoghurt, chocolate, salted caramel, chocolate or berry mousse,
ice-cream and so much more, let your imagination go wild.
Makes 30 – 36 meringue cases
8 egg whites (250 ml)
460 g castor sugar (560 ml)
10 ml vanilla essence
- Preheat oven to 140°C/120ºC fan/ Gas mark 1.
- Beat egg whites until stiff but not dry, on high speed in an electric food mixer.
- Fold in castor sugar a little at a time, beating well on high speed, continuously,
until thick and soft peaks hold.
- Add in vanilla essence.
- Place mixture into a piping bag. Use two large baking sheets.
- Draw a template of the size mini Pavlova required, onto the baking paper which will line the baking
sheets. Pipe circles on baking paper.
- Pipe a small amount in the middle, and smooth out to meet the outer circle of meringue.
- Pipe another ring around the top outer edge.
- Bake at 140°C/120ºC fan/ Gas mark 1 for 1 hour, and then turn down to 100°C/80ºC fan/ Gas mark ¼ for
a further hour.
- Allow to cool in the oven.
- Store in a sealed container.
- Fill with 250 ml whipped cream and fresh grape halves, mango, kiwi, pineapple, nectarine, strawberry
slices/raspberries or blueberries or a mixture of fresh fruit.
- Use to make individual baby meringues – will make approximately 60.
- Sandwich together with lemon curd or passion fruit cream, or dip one edge in melted chocolate.
- Make 3 large 22 cm circles, when cold, sandwich together with cream, chocolate and/or fruit in season.
Try using Salted Caramel Sauce with the cream and meringue- delicious! Drizzle with melted chocolate
- Add 100 g finely chopped nuts (hazelnuts are good) to mixture in step 4.
- Add 60 ml cocoa powder to mixture in step 4.
- Fill with flavoured yoghurt and fruit for a less fattening option.
BANANA CARAMEL TART
Both adults and kids love the taste of
banana and caramel, so together this is a
winner of a dessert.
Serves 6 – 8
1 packet Tennis biscuits
125 g melted butter or margarine (125 ml)
1 x 397 g tin caramelized condensed milk
2 – 3 bananas, not over ripe
Juice of 1 lemon
250 ml cream or low-fat cream
1 small Flaky chocolate bar
- Crush Tennis biscuits using a mini
chopper or food processor. Add in
melted butter and pulse to mix well.
- Press into a 20 – 22 cm pie plate, up
the sides and on the base to form a
secure shell. Chill for 15 minutes.
- Spread the tin of caramelized
condensed milk over base.
- Slice bananas toss in lemon juice and
arrange over caramel.
- Whip cream until soft peaks form,
spread over bananas to cover and top
with a crushed flaky or sieve over a
little powdered cocoa.
- Place unskinned bananas in a large
bowl. Pour boiling water over and
wait one minute. The skins turn black,
remove from water and cool down
before peeling. This will stop bananas
- Layer mixture as above in individual
dishes; great for portion control.