Tag Archives: Coriander

Follow with a beefy celebration roast

1 Feb

If you read my previous post, you will know that I am focusing on recipes that I created when I made our Christmas Feast. My tarzan is still dreaming about this. I always thought that I will never meet anyone else that enjoys a roast as much as him, but that was until I met our friend Daniel and his wife Emily. These two are from Venezuela, and I am telling you, they probably love their meat just as much as South Africans, if not more!

This was one of the reasons why we had such a meat feast on Christmas day, yes, my feeder symptoms are getting worse!

I remember the first time I had to cook a beef roast – I was terrified! From when I can remember, I have never seen my mother, or anyone else for that matter cook a beef joint. I think it is just not a popular choice in SA. However, I quickly found out that over here it is on top of the list! The secret to cooking a big beef joint is to make sure it is still pink inside.

The first time – I made the mistake to cook it as you would a pork shoulder – for a few hours.  With a beef roast, it only needs a maximum of an hour ( in my opinion), depending on the size. You guessed it, today I will share my beef roast recipe! If, as in my previous post, you DO have the time, take 200ml of the wine from the recipe, pour over the joint, cover with cling film and allow to marinate in the fridge overnight.

Coriander beef roast

Coriander beef roast

 

Coriander, rosemary and red wine Beef Roast

1 x Beef roast joint (2-3kg)

1 teaspoon ground coriander

2 1/2 tablespoons of whole coriander seeds, roughly ground in a mortar & pestle

400ml red wine (preferably Shiraz)

1 tablespoon of olive oil

3 sprigs of  fresh rosemary

2 teaspoons of chopped garlic

pinch of salt

pinch of black pepper

1 large onion

Something that I have learnt over the last year ( which most of YOU probably knew already) is that it is always good to remove your meat from the fridge at least 30 – 45 minutes before you start preparing it to go into the oven. Its almost like the texture and flavour changes because of this. So, remember to take it out of the fridge. If you have marinated it overnight, remove it from the red wine, pat dry with kitchen towel and place on a work surface.

Preheat your oven to 170 degrees celcius. Get your roasting tin. Cut your onion in half. Place both, cut side down, along each other in the tin ( the distance of the size of your beef joint) as this will be the “foundation blocks” for the joint. The joint’s ends will be placed on the onion halves, allowing it to be lifted from the tin slightly.

Red wine coriander beef roast

Red wine coriander beef roast

Take all your spices (excluding the rosemary), salt & pepper and mix with the olive oil and garlic in a bowl. Now comes the messy part – scoop the mixture into your hands and massage it all over the joint. Place the joint on the onions. Now, pur the 200ml red wine ( or 400ml if you didn’t marinate overnight)  around the joint and toss the fresh rosemary in the wine, around the joint.

Cover with foil and place in the oven for 45 minutes. Then, remove the foil, baste the beef with the red wine juices and place back in the oven for another 15 minutes.

Meat Feast

Meat Feast

 

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Slow cooked meatballs

31 Oct

with winter around the corner! Indeed, I wish everything was slow. Nowadays everything feels like it is moving too fast! I barely have time to daydream about what I would like to cook for supper. Nevermind writing my recipes down. As so, my blog has also been slow, as I am sure I don’t need to point out the last time I made a post. As fast paced as life is here in london, our household is “techonologically doomed”!

First, I had problems with my laptop, which is also one of the reasons you have not seen any posts. Then Ipods.. camera’s, dehumidifiers… maybe it is all a sign to let go of all this technology.

Sometimes I wish I was outside, far away from the city, with winding country roads, the warm sun on my face and the fresh breeze of wildflowers in the air. I guess this is what I was thinking about while I was enjoying a glass of lovely red wine, with the meatballs slowly bubbling away.

I believe that our thoughts influence our cooking and so my thougts inspired a heartwarming meal, that helps me to slow down and smell the wafts of the lovely spiced aroma in our home. .. I guess I sound like my mother’s daughter now.. yearning for the farm, family and friends around my table, no rush, surrounded by love and joy.

Enough of my self pity as I sit in layers of clothing in this cold.. I hope you enjoy this recipe, and as it will show, there is so much you can do with the right combination of spices

Flavourful Meatballs with Herb ‘d Provence Cous cous

1 pack of minced beef

2 tablespoons of olive oil

1 teaspoon of ground coriander

1 teaspoon of turmeric

2 teaspoons of cumin seeds, ground

2 pinches of salt

2 pinches of black pepper

2 onions, finely chopped ( use a food processor)

2 slices of stale bread

1 egg

1 teaspoon of paprika

juice of half a lemon

1 cup of chicken stock

half a cup of white wine

half a cup of warm water

2 tablespoons of butter

For the Cous Cous

2 teaspoons of butter

salt and black pepper to taste

1 1/2 teaspoons of Herb ‘d Provence

 

To start, take one onion, and half a teaspoon of all the spices, including the salt and pepper ( 1 pinch) and put them in the food processor. Process fine, just before it makes a paste. Take the bread slices and break them into crumbs. Mix this with the mince, egg and your paste you made. Start rolling the mince into little balls, about the size of a walnut.

Take the remaining spices and put it in your food processor, along with the other onion. Process to the same texture as the semi-paste you made for the meatball mixture. Add your olive oil and butter to a pan. Wait for the butter to melt. Now add the onion and spice mixture. Cook for about 8 minutes. Now, add all the remaining ingredients and allow to bubble for about 5 minutes.

Add your meatballs to the pan. Swirl the pan so that the sauce moves around the meatballs. Turn the gas down to low. Put the lid on and allow to simmer for 20 minutes. Now toss the meatballs around, so that the other side of the meatballs are also covered in the sauce. Simmer for another 10 – 15 minutes, or until cooked.

While the meatballs are cooking, measure the cous cous you required. Place it in a bowl. Now, take the Herb ‘d Provence herbs and sprinkle it over cous cous. Season with salt and black pepper. Boil water, enough to just cover the cous cous. When this has boiled, pour it over the cous cous, mixing it twice with a fork. Cover completely with a plate or some plastic wrap and allow to stand for 10 minutes.

Lift the plate / take off the plastic wrap and take 2 teaspoons of butter and mix it through the cous cous with a fork. I served the meatballs with mixed roasted vegetables, along with the cous cous, but you can serve it with any vegetables of your choice, or even a lovely fresh rocket salad.

Mashed like a fishcake

5 Aug

…..is what I feel like today. Yesterday’s blog didn’t happen – I blame it on the buses that never arrived, which caused me to walk home. I also have to add that I was wearing tights, a VERY short dress and shoes that I won’t say won the award for most comfortable walk. As I took my long and lonely walk home, I became irritated. I just want to get off the train, get on the bus and get home. Imagine my facial expression when someone whistled at me! In that split second that it took to think about the face I was going to make and what I was going to say, I saw an extremely dashing and handsome young man across the street.

It was fate, we met across the street from each other, each one on the corner ;-p  What I wouldn’t do to get his phone number! As it turns out, I have it already! Along with this happiness, I saw a mischievous GLARE coming from the hubby’s face! He knew if it was anyone else whistling at me I would blow my top. This little surprise naturally improved my mood. How blessed I am to be so in love with my very handsome husband. “What a dashing young lad”, as my neighbour Ave (who has a huge crush on the hubby by the way) would often say.

Needless to say, I rustled up a very quick pasta, sorry guys, I will make it again and take photos and post. So last night I was “woman down”.  In better terms, exhausted. The life was sucked out of me and I still feel like this today. And so enters….. the mashed up fish cake! My mood, my brain and my body! So which better route to take than to eat some fish and hopefully you will have the speed and strength of a tuna to carry on ;-p

Of course, there are easier and quicker ways to enjoy a fish cake, but alas, the hubby wont even touch it. Home-made, however is a completely different story. Also, if you think how difficult it is to catch tuna, I suppose it shouldn’t be too easy to prepare and eat it:  “It’s hard to catch one, but it’s my favourite kind of fishing,” says Robby Coad of Edgartown, a commercial fisherman and charter captain. Tuna have incredible vision, Robby explains, and they’re fast. “They can swim over fifty miles an hour, so it’s easy to lose them, especially when they’re on the line and scared. It’s hard to do and you don’t get them every time you go.”

I also think it will give a different take on tinned tuna, using them for fishcakes. It tastes great, fresh, and healthy and it is affordable. How often does one enjoy fresh, home made fishcakes? As often as one finds fresh tuna in the shops and that is never! ;-p So, as they say, there is always a first. Let’s hope I don’t make it the last! I’m going to do a slightly different take on the tuna fishcakes than one normally would. I am going to use butter beans as a base. You can use mashed potato as well, but I think butter beans might add a lovely flavour. To make this easier, create a little station at your preparation area in a row. Start your row with a bowl of flour, then a bowl with 2 eggs, beaten and lastly, a bowl with breadcrumbs. From there you can just put your fishcakes in the frying pan.

Salsa style tuna fish cakes

½ can of butter beans, drained

1 1/2 tablespoons of mayonnaise

½ red onion, roughly chopped

handful of coriander, roughly chopped

1 teaspoon of cumin

1 teaspoon of olive oil

1 can of tuna (chunks)

Half a chilli, roughly chopped and deseeded

Clove of garlic

2 eggs, beaten

Breadcrumbs for dipping

Flour for dipping

Salt & pepper to taste

Sunflower oil for frying

Corn

2 sweetcorn cobs

1 tablespoon of butter

Asparagus 

bunch of asparagus

1 teaspoon of garlic

1 teaspoon of butter

1 teaspoon of lemon juice

1 tablespoon of dry white wine

Salsa

handful of roasted cherry tomatoes

1/2 red onion, finely chopped

1 teaspoon of capers

Handful of coriander, roughly chopped

1 tablespoon of red wine/malt vinegar

4 slices of cucumber, finely chopped

Take your butter beans, tuna, chilli,onion, cumin, olive oil,coriander, mayonnaise and garlic and mix until fine, but not complete mush, in a processor. Season to taste with salt and black pepper. Make little “patties” with your hands and put them through your prepared station. Coat both sides with flour. Dip in the egg and now dip in the breadcrumbs. Do the same with the res of the mixture and place in the fridge.

Boil water and cook your corn for 8-10 minutes.While this is cooking, start with your asparagus.Melt your butter in a pan, add the garlic and fry cook your asparagus. Add your white wine and lemon juice. Flavour with salt and pepper. Take your cooked corn, drain, cut them from the cob, mix through with butter and season to taste.

For the salsa, mix everything together, season with salt and pepper and allow to stand. Now, heat a frying pan and add your sunflower oil. Fry each side of your tuna cakes till they are golden brown and place in a bowl with a paper towl.

Now dish up onto a plate and top with your salsa. Serve with sweetcorn and cous cous, or simply on it’s own 🙂

Green Curry Monday… Keep calm and curry on

1 Aug

….to kick us right into the new week, because we’re going to need it! Especially after enjoying a lovely weekend filled with sunshine and barbeques! Who wants to get into a sardine tin of a train (and may I add filled with aroma of sardines that a fellow passenger must have enjoyed for breakfast) after a relaxed weekend like that? I don’t think I know a single soul that would look forward to that.

So, VERY early this morning, still trying to pry one eye open, never mind the other, I realised that I really needed something that could kick-start me ( including the hubby, who at this moment in time was still happily lying in bed, snoring away), especially as I am working very early for the next few weeks.Te tere taaaaaaa, tararararatttata taaaaaaa!!! “movie preview song”…. Green Thai Curry!!!

No wonder they call it “curry in a hurry” because it is something great to make when you are in a hurry…. Ahem, because I usually arrive home after the hubby when I working early shifts, by the time I come home he is usually starving and would probably have emptied half of the kitchen cupboard already!  Beware – I only make Green Thai Curry and no other curry.  The reason you may ask? We have had our fair share of stench from certain ex-neighbours “those who will not be named for fear of evaporating in it” – Harry Potter style! ;-p

Also, green curry is satisfying, healthy ( my recipe is) and has some happy spunk to it! Just like my semi-disastrous styled hair, maybe too much spunk? I never feel guilty after enjoying this curry. Come to think of it, I can’t remember the last time we enjoyed our little “friend”. So there, it is about time! Maybe that chilli will sort out my bad back… and fiery temper for my fellow train passengers ;-p

I am also committing a sin, I am using curry paste from a jar, not making it from scratch. I just think buying the jar is cost efficient, less time consuming, and hey…. You can always re-use the jar afterwards!  Happiness!!! Hmmm, maybe not for the hubby, his face turns to the colour of a chilli when he sees me washing up the jars, so that I can re-use them…. But I cant help it, I put stuff in them!  He’s just going to love me so much for this lovely little spunky green curry, he won’t even know about the jar ;-p So, my fellow hungry friends, I hope you enjoy it, because believe me, I always end up eating out of the saucepan  – even after I’ve had seconds ;-p

1 pack of chicken fillets / chicken thigh fillets, cut in medium sized cubes/pieces

5 teaspoons of green curry paste

1 teaspoon of crushed garlic

1 onion, roughly chopped

2 teaspoons of oyster or fish sauce

1 chilli, finely chopped (optional)

Juice of 1 lemon + 3 tablespoons of lemon juice for marinating

Fresh Coriander

Sunflower oil for frying

1 tin of reduced fat coconut milk/ coconut milk

1 green pepper, roughly chopped

Salt & Pepper to taste

Take 2 teaspoons of the curry paste and 3 tablespoons of lemon juice and mix through the raw chicken to marinate. Heat your saucepan and drizzle with sunflower oil. Add your onions.

Fry for about 8 minutes and add your garlic, chilli and curry paste. Now add your chicken and season with a bit of salt and pepper.


Drizzle the fish sauce/oyster sauce into the pan with the chicken. Fry for about 5 minutes. Add your green pepper.  Now add your coconut milk. Allow to simmer for 10 minutes.


While this is simmering you can prepare some basmati or jasmine rice. After the chicken has simmered for 10 minutes, add your lemon juice and simmer till the chicken is done.

Taste and season with more salt and pepper if needed. Dish up on some basmati/ jasmine rice and scatter with fresh coriander. Yum!

Dishwasher disasters and bank holidays

2 May

Ok, I am not making this seem as if it was the dishwasher’s fault for fewer posts, or the fact that we have been braaiing like someone that has never seen flames before, but there have been a few problems. Firstly, we were braaiing at least 3 times a week 🙂 Secondly, after making hot cross buns and screaming at our new oven, I turned around, fell over the OPEN dishwasher, right into a very sharp, brand new braai fork.

Adding that I redecorated the carpet in a beautiful crimson splash ( which I might add is now in fashion again ;-p) and that this ended up in quite a painful experience = no heavy lifting and less cooking. So, the hubby has been replacing the role of the lion cub, moving into the role of the female lion – the hunter, which would mean he was doing most of the cooking = Braaiing & toasted bagels and muffins!

This was quite an experience, he is a master at all three of them 🙂 However, I happen to have two very tasty, simple dishes that I did make, and after tossing the pain killers a bit I am now in a state to write something that makes sense ;-p

So, the two dishes are, fried spicy pork steak with steamed broccoli & garlic butter, accompanied by roasted sweet potato wedges. Then we also have simple, tasty stirfry, with the brilliant Udon Noodles, honey and very tender steak and veggies 🙂 So here we go with the first one :

1 Pork steak ( it was already in it’s own marinade..yes, lazy!!)

2 sweet potatoes, cut into chunks and boiled for 5 – 10 minutes

Veggie spice or a mixture of cumin and coriander seeds, coriander, garlic flakes

Olive oil

1 head of broccoli

2 tablespoons of garlic butter

So, this is easy, simple and tasty. Boil some water and start steaming your broccoli. Arrange your sweet potato on a baking tray with baking paper, drizzle with olive oil and sprinkle over your spices. Place in the oven for 35 – 40 minutes at 180 degrees celcius. Add some butter to your pan and start frying your pork steak. Your broccoli should now be ready. Mix in your garlic butter and flavour with salt and pepper. Remove your sweet potatoes from the oven, serve up on a plate and enjoy!

So, now for the second one:

Beef Veggie stirfry with Udon Noodles

2 minute steaks, cut into bitesize pieces

1 leek chopped

1 courgette, grated

handful of mangetout

5 sundried tomatoes

1 pack of Udon noodles

1 teaspoon of garlic

1 teaspoon of grated ginger

3 tablespoons of soya sauce

5 tablespoons of honey

1 tablespoon of vinegar

1 teaspoon of brown sugar

1 green pepper, chopped

1 red pepper chopped

handful of broccoli, steamed

Firstly, add olive oil to a frying pan. Add your leeks and cook until soft, but still firm. Season with salt. Start steaming your broccoli. Now add your peppers, mangetout and sundried tomatoes. Fry for about 5 – 7 minutes.

Now, mix together your garlic, ginger, soya sauce, honey, vinegar and brown sugar. Mix it through properly. Now add your beef to the stirfry. When the meat is almost done, add the sauce. Mix through. Now also add your Udon noodles and broccoli and mix through. The Udon noodles should be done in about 5 – 7 minutes. Cover with a lid and remove from the heat. This should flavour the noodles through. Sprinkle with some fresh coriander and enjoy 🙂

Red fiery chicken for a fiery lady…

10 Mar Red fiery chicken

You heard it!! Today, after we paid a reservation fee to put in an offer for the beautiful house we have our eye on, the landlord said it was too low. How greedy are these people? What if I deliver them some home made chocolate brownies? (Nadia daydreaming about delivering brownies and instantly recieving the keys to the house after the agents enjoyed a brownie!) Nope, no bribing here 😦

Then, after I recieved the bad news, add to this my “exciting” job for the day – phoning registars to confirm a client’s share certificates… all 22 of them, I started to conjure a little “fiery” recipe in my head for tonight’s dinner. Not to mention I still had to bake the cheesecake!

By the way.. while I am busy typing today’s blog, the cheesecake is baking in the oven, with the hubby laughing in the background for the “Mr T” add on tv! Yup, he loves that ad. Perfect housewife much? Wink wink!! So, this dish is a different take on butter chicken. It has a very mild flavour, with a little bite from the chilli – similar to my mood today ;-p However, it is the first time I thought of this and my man was the guinea pig! So if you make this dish, decide for yourself  🙂

7 Drumsticks

1 Leek, chopped

1 cup of ground almonds

1 chilli finely chopped

Basil oil / olive oil

2 bunches of fresh Coriander chopped

2 anchovies

1 tin of chopped tomatoes

1 tablespoon of tomato paste

2 teaspoons of garlic

1 teaspoon of cumin

1 handful of feta

1 tablespoon of cream / soya cream

Salt & black pepper

Served with rice and Zucchini ribbons

2 Zucchinis

1 teaspoon of butter

balsamic glaze

Heat a casserole dish and drizzle with your olive/basil oil. Add the garlic and chilli and fry for 2 minutes. Add your leeks and fry for 5 minutes. Now add your tomato paste,cumin and anchovies. Mix through and add your chicken and allow the chicken to brown slightly, but be careful for your garlic not to burn.  Add your ground almond and mix through. Now add your tin of tomatoes. Before throwing away your tin, half fill your can with water, mix around in the can so it catches the few juices still left in it and add to your casserole. Add half of your chopped coriander and mix through. Let it simmer for 40 minutes. Season with salt and pepper and add your cream and crumble in the feta. Remove from heat.

Now, as a topping, grate your zucchini. Take one teaspoon of butter and place in small frying pan and let it melt. Add your zucchini and fry for about 5 minutes. Slightly drizzle with balsamic glaze and mix through. Season with salt.

You can make jasmine rice to go with your dish ( I still do the cheat of the packet rice since I am not allowed to eat rice) Lazy!! I know. So, dishing up, use the rice as your base, place the chicken and sauce on top, sprinkle with some chopped coriander and top with your zucchini ribbons. Enjoy!!