Lamb Curry

Ingredients

• Charcoal or wood for grilling

• 3 Tablespoons Olive oil

• 2kg Lamb Neck and blade, sliced into chops

• 2 Onions, finely chopped

• Piece of fresh Ginger (size of your thumb), peeled and grated

• 15g Ground Cumin

• 15g Ground Coriander

• 20g Masala Curry powder

• 15g Tumeric powder

• 15g Dried Coriander leaves

• 3 Large Tomatoes, skin removed and chopped

• 4 Bananas, mashed

• 2 Apples, grated

• Juice of 1 lemon

• 1 Can Coconut milk

• 250 ml Beef / lamb stock 

• 500g Baby potatoes, halved

• Salt to taste

Method

1. Get the charcoal or wood burning to a medium heat - you can build a large fire because you'll be adding coals throughout the cooking process.

2. Heat olive oil in a large pot or three-legged pot that can be placed over the fire.

3. Grill the meat in batches until it's nicely browned, and set it aside.

4. Sauté the onions in the same pot until they are soft and translucent.

5. Add ginger and all the spices.

6. Sauté for a minute to develop the flavors.

7. Add tomatoes, bananas, apples, lemon juice, and coconut milk.

8. Add the grilled meat and broth, season with salt, and stir.

9. When the mixture starts to boil, cover with a lid and let it simmer slowly for about 1 hour, adding coals occasionally.

10. Add the baby potatoes after an hour.

11. Let it cook for another hour or so until the meat is tender.

12. Taste and adjust the seasonings.

13. Serve with rice.

Enjoy your Lamb Curry

Roasted Chicken in Mustard Cream

Ingredients

Serves 6

• 3 Tablespoons Olive oil

• 1kg Chicken pieces

• Salt to taste

• 2 Onions, finely chopped

• 3 Leeks, sliced

• 250g Mushrooms, finely chopped

• 1 Teaspoon Dried thyme

• Grated zest of 1 Lemon

• 150ml White wine

• 250ml Chicken stock

• 250ml Cream

• 3 Tablespoons Mustard

• Handful of fresh parsley for garnish

Method

1. Preheat the oven to 180°C (356°F).

2. Heat olive oil in a large, oven-safe pot until very hot.

3. Season the chicken with salt and pepper and brown in the hot oil until the skin is golden brown.

4. Remove the chicken from the pot and set it aside.

5. Sauté the onions and leeks in the same pot for 2 minutes.

6. Add the mushrooms and sauté for an additional 2 minutes.

7. Stir in the thyme and lemon zest and sauté for another 2 minutes.

8. Pour in the white wine and stir the mixture with a wooden spoon to loosen any brown bits from the bottom of the pot.

9. Place the chicken back into the pot with the skin side up.

10. Mix the chicken stock, cream, and mustard, and pour it over the chicken.

11. Cover the pot with a lid and roast for 45 minutes.

12. Remove the lid and roast for an additional 15 minutes, or until the chicken is golden brown and cooked through.

13. Serve with rice and chopped parsley for garnish.

Enjoy your Roasted Chicken in Mustard Cream

Farmhouse Chicken and Veggies

Ingredients

Serves 6

• 10 Chicken thighs

• 2 Onions, finely chopped

• 5 Carrots, sliced into rings

• 250g Mushrooms, sliced

• 2 Sprigs of thyme

• 1 Can of chopped tomatoes

• 30ml Olive oil

• Salt to taste

Method

1. Heat a pan until it's hot.

2. Add a generous amount of olive oil to the pan and place the chicken pieces with the skin side down.

3. Sear for 2-3 minutes or until the chicken skin is nicely browned.

4. Remove the chicken from the pan and set it aside.

5. Sauté the onions and carrots in the same pan for 2-3 minutes.

6. Add mushrooms and thyme and sauté for an additional 2 minutes.

7. Add the chopped tomatoes and mix well.

8. Arrange the chicken pieces in the sauce and season well with salt.

9. Reduce the heat and let the chicken simmer for 30 minutes, covered, until it's tender and cooked through.

Enjoy your Chicken and Veggies

Harissa Chicken and Sweet Potato

Ingredients

• 1 Whole Chicken, flattened

• 2 Onions, finely chopped

• 80ml Harissa paste

• 250ml Coconut milk

• 300ml Chicken stock

• 6 Sweet Potatoes, sliced into rings

• 30ml Olive oil

• Salt to taste

• Served with rice

Method

1. Heat a large frying pan over high heat until it's hot.

2. Add olive oil and place the chicken in the pan with the skin side down. Sear for 2-3 minutes or until the skin is golden brown. Remove from the pan and set aside.

3. Place onions and harissa in the same pan and sauté until the onions are fragrant.

4. Add coconut milk and chicken stock and mix.

5. Arrange sweet potato slices in the sauce.

6. Place the seared chicken on top and season well with salt and pepper.

7. Cover the pan and let the chicken simmer for 45 minutes or until the chicken is tender and cooked through. 

8. If it looks like the liquid is evaporating before chicken has cooked completely, add more water.

9. Serve the chicken with rice.

Enjoy your Harissa Chicken and Sweet Potato Dish

South African Potjie (Stew)

Ingredients

• 2kg Short Ribs, cut into pieces

• 1 Onion, chopped

• 250g Mushrooms, sliced

• 5 Sweet potatoes, cut into cubes

• 20 Baby potatoes

• 1 Tablespoon Lemon juice

• 1 Tablespoon Worcestershire sauce

• 3 Tablespoons Curry Powder

• Olive oil for frying the meat

• Salt

• 1 Can of Coca-Cola

Method

1. In a large pot, heat some olive oil and brown the meat along with salt, pepper, and 1tbs curry powder until it's nicely browned. Remove the meat and set it aside.

2. In the same pot, add more olive oil if needed and sauté the chopped onion until translucent.

3. Return the browned meat to the pot.

4. Add enough boiled water to cover the meat.

5. Reduce the heat to a simmer and let it cook for 1 hour.

6. After an hour, add the can of Coca-Cola to the pot and continue to simmer for another half-hour.

7. Then, add the sweet potatoes, baby potatoes, and mushrooms to the pot.

8. Stir in an additional 2 tablespoons of curry powder.

9. Cook for another 1-2 hours until the meat is tender, and the potatoes and mushrooms are cooked through.

10. Thirty minute before serving, stir in the lemon juice.

11. Taste and adjust the seasoning with salt if needed.

Enjoy your delicious South African Potjie

Pumpkin Fritters

Ingredients

• 3 Cups finely cooked pumpkin

• 2 Cups self-rising flour

• 2 Teaspoons baking powder

• 1/2 Teaspoon salt

• 2 Whisked eggs

Method

1. Sift the dry ingredients together.

2. Mix everything together with a spoon.

3. Fry in deep oil until golden brown.

4. Sprinkle with sugar and cinnamon on top.

Enjoy your Pumpkin Fritters

Prawn Bake with Couscous

Ingredients Prawns

• 500g prawns 

• 1/4 Cup Olive Oil

• Salt

• Pepper 

• 1 tbs Italian herbs

• 1 Lemon

• Chilli flakes

• 2 Round Feta Cheese 

• Cherry tomatoes

Ingredients Couscous

• 1 1/2 Cup couscous 

• 1 tbs Chicken stock

Method for Prawns

1. Mix prawns with all the herbs, spices and olive oil. 

2. Pour the juice of half a lemon on top of the prawns. 

3. Toss it in a baking bowl. 

4. Cut cherry tomatoes in halves and place between prawns. 

5. Cut feta cheese in cubes, place between prawns. 

6. Cut the other half of the lemon in quarters and place between the prawns. 

7. Bake for 15 minutes at 200*C / 400°F.

Method for Couscous

1. Mix couscous with chicken stock and pour hot water to the top of the couscous. 

2. Cover the couscous and let rest for 15 minutes. 

3. Serve couscous with prawns on the side.

Enjoy your Prawn Bake with Couscous

YouTube Follow Along: Prawn Bake Recipe at 12:46