All posts filed under: accompaniment

Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick!  Prep time: 15 minutes  Cooking time: 8-10 minutes Ingredients: 200g green beans (top and tailed) 250g broccoli florets 8-10 anchovies 2 teaspoons capers(optional) 1/2 onion sliced thinly 2 cloves garlic crushed 1 tablespoon olive oil Ground Black pepper  Parsley to garnish  Method: Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside. Slice onion thinly Crush garlic Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers …

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Fried eggplant and pea curry

This curry is delicious with grilled lamb, fish or chicken or as a main served with dhal, rice and roti for a vegetarian meal. Frying the eggplant pieces before putting the curry together makes the eggplant melt like butter in your mouth. Prep time: 30 minutes Cooking time: 20 minutes Ingredients: 1 large eggplant cut into cubes 1 onion diced finely 1 cup of frozen peas 1 tomato chopped into medium chunks 2 cloves garlic and same quantity of ginger pounded into a paste Salt 1 tsp turmeric 1 tsp chilli powder 1 tsp cummin powder 1 tsp cummin seeds Handful of curry leaves 6-8 tablespoons of vegetable oil Optional: 2-3 green chillies left whole but split down the middle (remove seeds for milder outcome) ½ cup of water Handful of chopped coriander to garnish Method: Place eggplant cubes in a colander and sprinkle with salt, allow to sit for at least 30minutes. This allows draw some of the bitter juices from the eggplant rather than it all going into the curry sauce. Drain eggplant …

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Indian Spiced Crab with crispy wafers

This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed  crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos! Prep time: 5 minutes  Cooking time: 10 minutes Ingredients 1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up 1 onion finely diced 1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste) 2 sprigs of curry leaves removed from stalk 1/2 cinammon stick (preferably cinnamon bark) 1/2 teaspoon cummin powder 1 red chilli finely diced (can be omitted) 1 tspn black mustard seeds or nigella seeds 1.5 tablespoon vegetable or olive oil salt to taste Handful of coriander leaves, very finely chopped Method: Heat oil in …

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Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants. Prep time: 15 minutes. Cooking time: 30-40 minutes Ingredients: 2-3 small eggplants small knob of ginger thinly sliced 1 clove of garlic crushed with half a red chillI 2 teaspoons salt Method: Cut eggplant into medium size piece and immediately add salt and place in a colander or strainer over the sink for 15 minutes Meanwhile slice ginger finely, seperately crush garlic and chilli Remove eggplant from colander shaking off excess moisture and place in steaming basket, gently rub some of the garlic and chilli on each pice of eggplant using a teaspoon, then scatter over ginger. steam for 30-40 minutes or until eggplant is tender to your liking  

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Quick Coconut Sambal

This sambal is a delicious spicy, sweet accompaniment to all sorts of Indian meals. Traditionally made with freshly grated coconut, I just use desiccated coconut which I first “rehydrate” a bit by soaking in coconut milk(from a can). If you are a coconut fan, then you will find this pretty more-ish. Very nice as a side as part of an Indian brunch with Mild Potato Curry, Red Lentil Dhal and  Wholemeal Roti Prep time: 30 minutes  No Cooking required Ingredients: 1.5 cups desiccated coconut 1 cup coconut milk for soaking 1 green chilli chopped 1 small eschallot or spring onion chopped 1/2 a finger length of ginger chopped 1/2 teaspoon salt Method Soak desiccated coconut in coconut milk for 25 minutes or so Drain coconut milk from desiccated coconut, pressing down well, reserve coconut milk Put rest of ingredients into a food processor or spice grinder and blend to a coarse paste, add a teaspoon of the coconut milk to loosen slightly and whizz briefly. Serve

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Steamed Pumpkin with salted black bean sauce

This dish is inspired by Australian celebrity chef Neil Perry’s Spice Temple cookbook which features the recipes from his well known Sydney restaurant. Spice Temple features spicy regional Chinese cooking inspired by Neil Perry’s travels and his love of Chinese food. The combination of the sweet steamed pumpkin with the salty black bean sauce and slight spiciness added by the dried chillies makes for a great vegetarian side dish. It’s a perfect accompaniment to pork, like the Crispy Asian Pork Belly Salad, or would be nice with grilled lamb cutlets too. The Chinese ingredients in this recipe are worth adding to your pantry if you don’t already have them as they are commonly used in other Chinese dishes, especially Sichuan dishes. The black beans used here are not to be confused with normal canned black beans which are not fermented. Rather theses are salted and fermented black beans that form the basis of the salty seasoning used in Chinese dishes such as “beef in black bean sauce”. Don’t use readymade black bean sauce which is …

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Indian Spicy Mint and Coriander Chutney

This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits. Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving. Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture. Prep time: 10 minutes  Cooking time: 15 minutes Ingredients: 1 bunch mint – leaves removed from stalks and washed well 1 bunch coriander – with roots removed, washed well and chopped into large pieces 1-2 red chillies chopped into large pieces 2 cloves garlic and equal amount of ginger crushed to a paste 1 medium onion finely diced 1 medium ripe tomato finely diced 1/2 teaspoon black mustard seeds 1/2 teaspoon cummin …

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Okra, corn and tomato fry

If you don’t like or haven’t tried okra because of it’s reputation for being slimy, then this recipe will surprise. Dry frying the sliced okra before sautéeing  with tomato, onion, garlic and corn removes the slime and produces a tasty vegetarian side dish that is healthy and a delicious side dish served with green salad leaves and grilled pork or fish. Okra is full of fibre, antioxidants and vitamin K. Prep time: 20 minutes Cooking time: 2o minutes Ingredients: 1 onion thinly sliced 1 large tomato chopped 2 cloves of garlic crushed 10-12 medium size okra , washed, dried, stalk cut off and sliced lengthwise in half 200g of canned  corn kernels 1/2 teaspoon cayenne pepper or Cajun spice 2 tablespoons fresh thyme leaves stripped from stalk salt and pepper to taste 2 tablespoons vegetable oil finely chopped parsley to garnish Optional: baby spinach leaves or lettuce to serve with Method Heat non-stick fry pan over a high heat, add okra cut side down until it browns and the sticky gel emitted dries up. Cook on …

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Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip. Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch. Prep time: 5 minutes Cooking time:60 minutes Ingredients 1 large eggplant 1/2 brown onion thinly sliced 1 clove garlic minced 1/2 teaspoon cummin powder 1 teaspoon cummin seeds 1/2 teaspoon black mustard seeds 1/2 cup plain yoghurt Handful curry leaves(optional) 1.5 tablespoons olive oil Salt to taste Method Heat oven to 180 degrees celcius Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!) Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns. Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will …

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Singapore-style Poached Chicken and Chicken Rice

This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated. I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and spring onion flavour, but …

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Kamsila’s Chilli Sauce with apricot jam, garlic and mustard seeds

This is my cousin Kamsila’s recipe which I wrote down on my last visit to see my family in South Africa in 1997! It has stood me in good stead ever since. It is perfect to add that extra chilli bite when served alongside samosas, meatballs, or as a chutney with roast meats. It’s quick and easy to make but best if you soak the chillies and garlic in vinegar overnight. Lasts for up to 6 weeks stored in the fridge but is usually long gone by then in our household. The recipe does use Indian pickling masala which combines chilli powder, salt, fenugreek, mustard seeds,nigella seeds,turmeric and asafoetida. Easy to buy pre-packaged at an Indian grocer or spice shop. Prep time: marinate overnight, then 10 minutes Cooking time: 10 minutes Ingredients 50g fresh red chillies stalks removed 5 cloves garlic 1 cup white wine vinegar 400g apricot jam 750mls good tomato sauce 1 tsp oil 2 tspns “pickling masala” 1 tspn black mustard seeds Small handful of fresh curry leaves Method Soak chillies and …

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Durban-style mince and pea Samosas with spring roll pastry

These crispy mince and pea pastry triangles are very different to the more commonly found “Indian” version which has a thick crusty pastry. I am not sure what the origin of this style of pastry is other than this is how they are made by the Indian community in Durban, South Africa and this is how I grew up eating them. Back then in South Africa with larger households often with dedicated cooks,hours were spent making the crispy pastry from scratch and creating these delicious appetisers for special events or just afternoon tea. When we moved to Australia my mum, Tilly, found the ideal replacement pastry to be spring roll pastry initially found in Chinese and Asian specialty shops but now readily available in mainstream supermarkets. Fillings can vary between fish, potato and peas, chicken mince curry…but my favouite remains the lamb mince and peas. All my friends loved coming over to Tilly’s for her freshly made samosas and she has actually been called upon for lessons by some samosa addicts! Here’s the recipe with …

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Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down. Prep time: 5 minutes Cooking time: 1.5-2 hours Ingredients 1 can black beans 1 large piece of ginger, peeled and cut in 2 pieces 3-4 dried red chillies 1 large tomato cut into large cubes 500ml Salt reduced chicken or vegetable stock 500ml water Salt 1 tspoon cummin seeds 1/2 tspoon Turmeric 1/2 tspoon Chilli powder 1/2 tspoon cummin powder Handful curry leaves 1 small onion sliced 1 tspoon ginger and garlic paste 50g butter and 1 tablespoon vegetable oil Chopped coriander for garnish Method Bring water to boil in a medium-large saucepan Strain …

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Easy Spicy Sweet Corn Fritters with onion

These easy and quick to make sweet corn fritters have a spicy twist through the addition of “Slap Your Mamma” New Orleans Spice mix and slow fried onions for an extra touch of sweetness. Served with bacon and rocket and herbs for brunch/breakfast or good for a lunchbox snack, these fritters also pair well with avocado and sour cream. Prep time: 5 minutes Cooking time: 6 minutes Ingredients 1 small can (310g) sweet corn kernels 1 egg beaten 1/2 onion sliced finely and slowly fried until slightly caramelised 1/2 cup wholemeal or plain flour 1/2 tsp baking powder 1 tsp Slap Your Mama or other spice mix to your taste Method Slice 1/2 an onion and slow fry until translucent and slightly caramelised Whizz 3/4 of the sweet corn in a small food processor to form a creamy paste Transfer sweet corn paste to mixing bowl, add remaining corn kernels, egg, spice mix, onions and flour and mix well Mixture should be firm but moist, add more flour as required if too runny Heat frying …

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Healthy Chicken and zucchini meatballs

These chicken and zucchini meatballs are quick and easy, light, fluffy and healthy. They can be teamed up with a spicy tomato sauce, wrapped in a flatbread with salad or enjoyed as a canapé with a dipping sauce of your choice. Prep time: 25 minutes  Cooking time: 20-25 minutes Ingredients 400g chicken mince 2 small zucchini peeled and grated 1/2 cup breadcrumbs 1 tsp cummin powder 2 red chillies very finely diced, seeds removed 1.5 tsp ginger and garlic crushed Handful coriander chopped 4 spring onions white and green parts finely chopped 1/2 tsp Salt Method Pre-heat oven to 150’degrees celcius Line a baking tray with baking paper Mix all ingredients and chill in fridge for 15 minutes Form meatballs and place on baking tray Cook until golden for 20-25?minutes Serve with dip and wedges of lemon Makes about 15-20 meatballs

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Easy wholemeal roti

Wholemeal rotis or rotlas as they are known in South Africa are a traditional unleavened flatbread served with curries. Excellent for mopping up curry sauces and Dhal. Also great for creating wraps. Prep time: 20 minutes Cooking time: 20 minutes 1 cup wholemeal flour 1 cup plain flour 5 tablespoons vegetable oil 1.25 cups of boiling water 1/2 teaspoon salt Olive oil spray Kitchen paper towel Method Put flours and salt into a large mixing bowl Add vegetable oil and water Mix thoroughly with a wooden spoon until ingredients form into a smooth dough. Knead dough for 5 minutes until a stretchy consistency is reached Roll dough into a long “pipe” about 10cm in diameter Cut into 8-10cm “slices” To make roti, take one “slice” and roll into a ball, flatten in your palm then use a rolling pin to roll into a circular pancake shape to fit your frying pan. Heat a heavy-based frying pan and spray lightly with olive oil spray. Put rotis one at a time into pan frying lightly until roti …

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Red Lentil Tarka Dhal with turmeric and ginger

Most Indian meals should be accompanied by a Dhal – an almost souplike side dish which can be made from a number of different types of lentils. Dhal is an absolute must to accompany South Indian vegetarian meals adding essential proteins. My version is quick and easy, using red lentils and the flavours featured are inspired by the dhals of Kerala and other parts of South India. Tarka dhal refers to the process of adding a Tarka(seasoned oil dressing with onions, tomatoes and spices) to the boiled lentils which adds flavour and depth to the sauce. Unlike most recipes I prefer to “cook” the boiled lentils in the Tarka at the end to allow the flavours to permeate the whole dish. For a richer and creamier consistency that is truly South Indian, coconut cream can be added at the end or else to make it sinfully delicious a knob of butter. Dhal keeps well in the fridge and can be successfully frozen and reheated. Leftovers are also great on toast. Prep time:5 minutes Cooking time:25 …

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Baked cauliflower with garlic, chilli, coriander and lemon

There’s something very rustic and comforting about baking a whole cauliflower. This version with chilli, coriander, garlic and lemon is delicious as a side for an Indian feast or seved simply with grilled fish or meats and a green salad. Prep time: 5 minutes. Cooking time: 1 hour Ingredients 1 whole medium size cauliflower with outer leaves removed 3 small red chillies 4 cloves garlic Zest and juice of one lemon Handful of coriander leaves 3 tablespoons olive oil Salt Method Heat oven to 200 degrees celcius Cut away base of the cauliflower so it will sit flat Cut a cross in the base Crush garlic, coriander, salt and chilli into a paste using mortar and pestle Add lemon zest and lemon juice and then muddle with olive oil Rub paste well all over the cauliflower using plastic gloves Place on an oven tray lined with baking paper Place on middle rack of oven for about an hour or until cauliflower is tender Serve as a delicious accompaniment to meat and fish dishes Seves 4-6

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