LAMB CURRY POTJIE OR BUNNY CHOWS
Camping this weekend so lamb curry potjie turned into bunny chows.
1 kg lamb pieces
2 medium onions chopped finely
oil for browning onions
2 tbsp medium curry powder
Briyani mix
2 tbsp Chutney
2 tomatoes, chopped
1 tsp crushed garlic
salt and pepper to taste
1 beef stock pot or cube
4 medium potatoes

Brown the onions on medium heat (I use a cast iron pot), add garlic and stir. Add 2 bay leaves, one star anise, 2 cinnamon sticks and about 2 teaspoons of jeera seeds (these are all in the briyani mix packet). Allow this to simmer for a couple of minutes. Add curry powder and simmer for 2 mins stirring to avoid it catching. Add lamb pieces and stir through till browned. Add tomatoes, chutney and stock pot. Stir well. Add boiling water from kettle till meat just covered and simmer with lid on till meat soft. Usually about an hour add potatoes. When potatoes soft remove lid and simmer till liquid has reduced and thickened. Serve with rice or in a bunny chow.
Photo and recipe posted by Jackie Paterson

PICKLE FISH MADE FOR TWO WITH FRIED HAKE
You may find it quick and easy to buy 2 pieces each of ready fried middle cut hake and if you prefer 2 fried pieces of snoek. The secret is in the pickled sauce. But of course your choice.
2 large onions cut in rings
750 ml white vinegar
1 cup of water
1 cup of sugar
2 level teaspoons of salt, you may use less
4 bayleaves
Some black peppercorns
2 teaspoons of Tumeric
2 table spoons of pickle fish masala or Packo Masala
1 level tablespoon of fish masala

Simmer/ boil the above for about 10 minutes and Then add below to help thicken the mixture.
Then I used just less than two table spoons cake flour and made a paste.
Pour over fried fish, wait to cool then refrigerate.
Photo: Sandra-Ann Hendricks

PICKLED FISH FOR EASTER
Fish
Any fish that you prefer, I used 1 whole yellow tail. Kingklip works just as well. The firmer the fish, the better. I had mine already cleaned and cut into pieces at the fisheries.
Clean fish well, and pat dry, season with salt and pepper.
Dip fish into flour, then egg wash ( 4 eggs beaten) and fry.
Fry your fish till golden brown in some oil and set aside to cool.

Sauce
3 x onions, peeled and cut into rings
1 x cup vinegar
3 x cups of water
sugar (to your taste) just to balance the vinegar
garlic (optional)
salt to taste
1 and a half table spoon fish masala
1 and a half table spoon of any curried powder you preferpinch of tumeric
bay leaf
pickling spice x table spoon
Maizena x teaspoon (for thickening)

(You can obviously double ingredients for bigger batches )
Put all of the above ingredients except for the maizena into a pot and boil for about 30 min, once cooked till onions are al dentè, mix your maizena powder into a paste with some water and add to pickling sauce to thicken.
Pour sauce over cooled fried fish pieces in a nice sealable dish and put into the fridge for at least 3 to 5 days before indulging. The longer it sits the better it tastes!
Recipe posted by Monique Matsebe
Photo: Monique Matsebe

MINCE AND BUTTERNUT CURRY
Trying to lose weight? Then this is the recipe for you.. (Low Carb)
SERVES 2 or 4 if you add a side salad
2 tablespoons coconut oil
400 g extra lean beef mince
1 onion, diced
1 packet butternut spaghetti
3 tablespoons red curry paste
½ tin chickpeas, drained
100 g reduced fat coconut milk
100 g fresh spinach, chopped
handful of chopped coriander
salt to taste

In a pan melt your coconut oil over high heat.
Add your onion and mince and stir fry for a few minutes.
Next add your red curry paste, butternut spaghetti and chickpeas and fry for approx. 2 minutes.
Add in your coconut milk and small cup water and bring to the boil.
Cover your pot and cook for approx. 6 to 7 minutes over high heat and add your spinach and coriander. Add more water if needed.
You continue to cook for 2 minutes adding your salt
Picture of Recipe: Jacqui Landsberg Botma

CAPE MALAY CHICKEN CURRY
Serves 4
salt and pepper
8-12 pieces skinless thighs and drumsticks
oil
1 cinnamon stick
1 tablespoon coriander seeds
6 cardamom pods, bruised
1 tablespoon fennel seeds
1 large onion, chopped
3 cloves garlic, chopped
4 cm fresh ginger, grated
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
4 tomatoes, puréed
60 ml chutney
8 medium potatoes, peeled and quartered
4 carrots, peeled and sliced
2 cups water
1 cup frozen peas
fresh coriander for serving
cooked rice
chilli flakes or fresh sliced chilli

Preheat oven to 190º C.
Heat oil and season chicken and brown in an ovenproof saucepan or pot which has a lid.
Remove and set aside.
Add more oil if necessary and fry whole spices until they stop sputtering.
Add onion, ginger and garlic and fry until browned lightly.
Add turmeric, garam masala and ground spices and fry another minute.
Add tomatoes, chutney, potatoes, carrots and chicken to pot or pan and mix until coated in spices.
Add water, cover and simmer on stove top for about 40 mins.
Transfer to oven for 20 mins covered.
Stir through peas and allow to stand for a few minutes so the peas can cook in the residual heat.
Scatter over coriander and serve with rice.

Note: I did not have cinnamon sticks, coriander seeds, fennel seeds or cardamom pods and so did not use these today. I know the curry tastes better with them but it was still delicious.
Pictures and recipe:  Angela Landsberg

PETRE SE BOBOTIE SONDER ROSYNE
Bobotie. My eie resep. Die rosyne hou ek maar liewers vir poeding.
1 kg maalvleis
2 groot uie, gekap en gebraai in water en olie tot sag en deurskynend
1 medium geelwortel, fyn gerasper
1 klein appel, fyn gerasper
2 eetlepels fyngekapte seldery blare
4 snye brood, in melk of water geweek
5 pimento korrels
½ teelepel peper korrels
4 heel naeltjies
1 ½ teelepel fyn koljander
2 teelepels biryani mengsel
2 teelepels borrie
2 eetlepels kerrie
4 eetlepels blatjang
sout en grof gemaalde swartpeper na smaak

Meng alles goed saam, behalwe uie en brood. Meng uie by.
Druk water of melk uit die brood en meng goed deur maalvleismengsel. Skep in gesmeerde bak.
Klits 2 eiers en 1 koppie melk. Giet bo-oor en bak teen 180°C tot gaar.
(Dit is net die uie wat gaar is en met die ander bestanddele gemeng word, dit is rou wanneer dit in die oond gaan)
Foto en Resep: Petré van Jaarsveld

SAMANTHA’S CHICKEN CURRY
5 chicken pieces
3 onions
crushed garlic
4 tomatoes (peeled)
1 tbs tomato paste
3 tbs Mother in laws, oriental and mild rajah curry powder mixed
4 large potatoes
1 cup frozen mixed veg
2 tbs brown sugar
1 cup cooking oil
pinch mixed herbs
4 chicken stock cubes

Dice onions, fry over medium heat together with garlic in cooking oil, once brown add curry powder mix and fry over slow heat for 15 min or so. Add raw chicken portions, let simmer for a further 15-20 min. Slowly add chicken stock with hot water, cook slowly until the chicken is partially cooked, add brown sugar mixed herbs and peeled diced tomatoes and tomato paste. Cook for 20-30 min on slow heat, add potatoes and mixed veg, remove the chicken if it starts falling off the bone. Cook until the veg is soft, add the chicken back and leave it on very low heat to thicken the gravy.🤗Best served with rice, white samp or even vetkoek.
Photo: Samantha Lottering

DURBAN MASALA MENGSEL
100 ml sonneblom olie
2 naeltjies
1 lourierblaar
3 kaneel stokkies
1 t fennel sade
1/4 t kardamyn saad (uit die doppies gehaal)

Verhit die olie net tot medium hitte. As hitte te hoog is, gaan speserye brand voor geur opgeneem is deur die olie. Voeg die speserye by en roer kort kort vir 5 – 10 minute. Haal van hitte af en laat staan om af te koel en verder geur op te neem. Gooi deur sif om heel speserye te verwyder.
Behou olie vir die volgende stap.
1 – 2 groot uie, opgesny – roer braai in die gegeurde olie oor medium hitte tot uie sag is en begin bruin word. Moenie laat brand nie. Hoe langer die uie braai, hoe meer geur. Verlaag die hitte en voeg die volgende by en roer braai net tot jy die reuk van die bestanddele kan ruik (pasop vir brand)
2 t gerasperde garlic
2 t gerasperde gemmer
¼ t borrie poeier
4 E masala
1 E garam masala (of ipv die 2 masalas, gebruik Rajah Kerrie poeier mild en hot)
1 – 2 tamaties in blokkies gesny
1 E tamatie pasta
Meng goed deur, prut saam
500 g vleis in blokkies gesny – skaap/bees/hoender
2 t sout

Voeg bietjie water by indien nodig en prut met deksel op tot vleis sag en geurig is. Indien nodig, voeg klein bietjies water by om aanbrand te verhoed.
Indien vars kerrieblare gekry kan word, voeg by op hierdie stadium, anders kan dit uitgelos word. Voeg ook nou aartappels in blokkies by met genoeg water om dit gaar te prut.
Bedien met rys, opgesnyde piesang en poppadoms of as Bunny Chow
Nota:  Petro Borchard  – Jy kan natuurlik nog chillies by gooi as jy intense warm kerrie soek. Ek is ook ‘n groot aanhanger van star anise en cumin en sal gewoonlik dit ook addisioneel by gooi
Resep van Iris Vorwerk-Müller, aangepas en geplaas deur Petro Borchard
Foto: Petro Borchard

ALTA SE HOENDERKERRIE
Resep en foto:  Alta Gunter Van Dyk
FOOD LOVERS RECIPES
4-6 aartappels, geskil
2 medium uie
2 eetlepels kerrie poeier van keuse (myne is Lallas se spesiaal gemeng)
Koekmeel
2 teelepels borrie
½ teelepel aromat
swart gemaalde peper
4 eetlepels asyn
½ koppie appelkooskonfyt
2 teelepels suiker

Vier van elk -hoenderdye, hoendervlerkies, hoenderboudjies.
Sprinkel hoender met braaispeserye, rol in meel.
Braai in groot kastrol met so 2 eetlepels olie.
Wanneer klaar gebraai, gooi so koppie water by.
Kook tot gaar.
Kook aartappels vir 15 in mikrogolf.
In afsonderlike pan, braai uie tot bruin.
Braai speserye liggies saam uie, voeg appelkooskonfyt, suiker, hoender en aartappels bymekaar in kastrol.
Laat lekker deur kook,as dit nog sout of iets kort voeg by.
Bedien saam met rys.

THAI CHICKEN CURRY WITH BROCCOLI AND CAULIFLOWER
2 tablespoons Olive Oil or Coconut Oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
salt and freshly ground black pepper
1 cup broccoli florets
1 cup cauliflower florets
1 teaspoon dried Basil
3 cloves garlic, minced
Zest of ½ lime
1¼ cups coconut milk
¼ cup chicken stock

One 14-ounce can organic diced tomatoes
lLime wedges, for squeezing

In a large sauté pan add 1 tablespoon of the olive oil or coconut oil, the curry paste and onions over medium heat, stirring often and letting sizzle, 5 to 6 minutes.
Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan.
Cook the chicken in the onion-curry mixture until golden on all sides.
Add the broccoli, cauliflower, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 4 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer.
Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes.
Squeeze with lime juice and rice or noodles before serving.
Foto and recipe: Angela Landsberg