CHICKEN CURRY
1 medium-sized onion, sliced into rings
oil
5 ml (1 t) garlic paste
5 ml (1 t) ginger paste
15 ml (1 T) mixed masala
15 ml (1 T) curry powder
3 ripe jam tomatoes, mashed
1 x 410g can tomato puree
500 g chicken pieces, skinned and deboned curry leaves
5 ml (1 t) fennel powder
5 ml (1 t) garam masala
fresh coriander leaves

Fry the onion in a little heated oil until tender. Add the garlic and ginger pastes, and stir in the masala and curry powder. Add the tomatoes and tomato puree. Simmer for a few minutes until fragrant. Add the chicken pieces and a few curry leaves and simmer slowly until the chicken is done and fragrant. Stir in the fennel powder and garam masala towards the end of the cooking time and sprinkle the curry with fresh coriander leaves. Serve with rotis or rice

DURBAN ROTI
Photo:  Philip Reineke
FOOD LOVERS RECIPES
(A type of pancake filled with curry, or used as bread to mop up all the curry juices)

3 cups flour
1 teaspoon salt
3 tablespoons oil
enough water to form a soft dough
1 cup soft butter or margarine
oil for frying

Mix the flour and salt in a large mixing bowl and add the oil.
Rub in until the mixture resembles fine breadcrumbs.
Add water and mix to a fairly soft dough.
Roll out on a floured surface and roll to the size of a 23 x 32 cm rectangle.
Spread the dough with softened butter and roll it up like a Swiss roll.
Cover with a tea towel and leave for 30 minutes.
Break off pieces of dough and form into balls the size of tennis balls.
Roll out each ball into a disc the size of a dinner plate.
Fry in hot oil for 2 minutes on each side.
Serve immediately with a curry filling, or on the side.|

SOET-EN-SUUR FRIKKADELLE
10 groot rou voorbereide frikkadelle van die volgende berei:
1 kg maalvleis
1 pakkie bruin uiesoppoeier
¼ koppie blatjang
2 eetlepels mayonnaise

Meng alles met ‘n vurk, vorm balle.
Plaas die frikadelle in Argilla Medium Classic Roaster.
Meng bruin uiesoppoeier, blatjang en mayonnaise.
Giet oor frikkadelle en maak gaar in mikrogolfoond met deksel op teen 75% krag vir ongeveer 7 – 10 minute.
Draai frikkadelle om en plaas terug in mikrogolfoond vir 7-10 minute teen 75% krag.
Heerlik saam met kapokaartappels

BIEFSTUKBLOKKIES
Vir Agrilla Pot gebruikers
600 g biefstukblokkies
1 ui
1 tamatie
3 aartappels
1 teelepel kerriepoeier
¼ teelepel borrie
1 eetlepel appelkooskonfyt
sout na smaak
1 koppie lou warm water
koekmeel

Rol biefstukblokkies in die koekmeel.
Plaas die blokkies in ‘n medium casserole.
Sny ui in skywe en sprinkel oor die biefstukblokkie.
Skil tamatie en sny in blokkies as ook sny aartappels in blokkies en strooi oor biefstukblokkie.
Meng kerriepoeier, borrie en konfyt met koppie lou water en giet mengsel oor die vleisblokkies.
Plaas bak met deksel in oond teen 180 ºC vir 45 minutes.
Haal uit en voeg die sout na smaak by.
Plaas terug in oond en bak vir 1 uur teen 160ºC.
Bedien saam met rys.

 
SAPPIGE SKAAPBOUD
Vir Agrilla Pot gebruikers
1 middelmatige ontbeende skaapboud
½ pakkie versnipperde spek
vars knoffel na smaak
Pietersielie
Paprika
Tiemie
Sout en Peper
10 klein aartappels

Meng spek, knoffel en pietersielie.
Stop boud eweredig met mengsel.
Plaas boud in Large Roaster of Large Gourmet Roaster (afhangende die grote).
Gooi paprika en tiemie oor boud.
Plaas bak met deksel in oond teen 180ºC vir 1 uur lank.
Haal bak uit oond na 1 uur en plaas aartappels rondom boud.
Gooi sout en peper oor aartappels en boud.
Onthou om matig met sout te werk met betrekking tot die boud aangesien die spek alreeds soutsmaak aan boud gee,
Plaas terug in oond vir 1½ ure.
Indien boud en aartappels bleek voorkom, hou oond op 180ºC, haal deksel af en hou in oond vir nog 15 tot 20 minute.

SQUASH BAKE
8 gem squash, halved, pips removed
3 eggs, beaten
30 ml flour
15 ml butter
190 ml milk
5 ml baking powder
5 ml cinnamon
125 ml sugar
Microwave the gem squash in a medium oval roaster for 8 – 10 minutes until cooked. Scoop the pumpkin out of skin into a mixing bowl. Mix all the ingredients, except the cinnamon and sugar with the pumpkin. Spoon the pumpkin mixture back into the oval roaster. Sprinkle with cinnamon and sugar and microwave the pumpkin dish for 3 – 5 minutes. Serve.

SPAGHETTI BAKE
200 g spaghetti
warm, tap water
oil
salt
1-2 onions
250 g mushrooms, sliced
7,5 ml dried parsley
6 eggs
250 ml cream
salt and pepper to taste
Feta cheese

Place spaghetti in Gourmet Deep Roaster, cover with water, add salt and oil. Microwave covered for 15 – 20 minutes until done. Allow to stand for 10 minutes, strain and rinse pasta. Season to taste, drizzle with a little oil and allow to stand.
Microwave onion and a little oil or butter uncovered for 3 minutes. Add mushrooms and parsley.
Beat eggs and cream together, season. Roll a little spaghetti onto a fork and place in a greased Soup Mug. Divide spaghetti between Soup Mugs. Place onions and mushrooms on top of spaghetti. Pour
egg mixture over, crumble Feta over. Bake at 180ºC for 20 minutes till set. Serve for breakfast or as lunch with a salad.

LAMB-BEEF-PORK STEW
(Serves 4)
4 -6 lamb/beef/pork chops
1 large onion, chopped
1 red capsicum, sliced
1 green capsicum, sliced
5 medium potatoes, sliced
3 rashers bacon, sliced
1 jar Bolognaise sauce
5 cloves garlic, whole
4 carrots, sliced
1 pkt Mushroom soup powder
250 ml tasty grated cheddar cheese
Salt and pepper to taste

Sprinkle a tablespoon of the Soup powder in the bottom of the X/L Bowl. Then the Sliced Potatoes. Again a tablespoon Soup powder. Then the red and green capsicums, half of the bacon and the onion. Sprinkle soup powder. Then the sliced carrots and the garlic cloves. The rest of the soup powder, if any left Last the Meat and the other half of the bacon. Pour the Bolognaise sauce over and add the grated cheese. Cover the bowl and put in the oven. Switch the oven on at 160ºC and bake for 90 minutes or until done.

Recipe: Carol Elliott Claassen

RINGPOEDING / KOEK
Koek:
2 koppies bruismeel
1 koppies suiker
2 teelepel koeksoda gelyk
2 eetlepels fyn appelkooskonfyt
knippie sout
2 eiers
1 blikkie 410 g vrugteslaai snippers in sous

Meng al die droë bestanddele saam. Meng 2 eiers in koppie, giet vrugte en eiers by droë bestanddele en meng deeglik saam. Smeer pudding ping met Spray & Cook en giet mengsel in gesmeerde pudding ring. Plaas in die middle van die oond en stel teen 180°C. Oond word saam met bak verhit.
Bak vir 40-50 min. Haal uit en gooi warm sous oor. Indien oond element bo het, bedek bak met foelie vir eerste 15 min.

Sous:
4 eetlepels botter
1 koppie suiker
1 teelepel vanilla
1 koppie ideal melk

Smelt botter en voeg suiker by, roer tot half gesmelt. Voeg ideal melk by en laat net kook. Voeg vanilla by en gooi oor koek.
Hierdie vrugte ring is fantasties vir nagereg saam met room of roomys, kan ook vir koek gebruik word, verminder net sous.

ARGILLA REELS / RULES
Never preheat the oven when using Argilla Pottery!
NO water needed for veggies and meat!.
Time saving and very healthy!.
Die reels staan voor in die Agrilla boek, so ek hoop dit help.
Moet nie aan skokhitte blootstel nie.
Nie bo-op warm plate nie, slegs binne-in oonde met normale hitte.
Nie op “grill”nie, hitte van alle kante belangrik.
Nie gevriesde voedsel of vleis in ‘n warm oond nie, pot en oond moet saam warm word, nie hoer as 180ºC nie.
Nie koue water in warm pot nie, warm water in warm pot.