Monthly Mystery Munchies #27: Lamb Rogan Josh

Keep calm and curry on! I am a staunch proponent of curry – any curry, any time – I’m totally there! When Ann suggested July’s Monthly Mystery Munchies theme – Indian – I was too excited. Give me any excuse to throw it down in the kitchen and I will take it. I know a lot of people don’t like to fuss, but I was in my element in the kitchen, trying various dishes for hours at a time, and after a stressful couple of months, I was blissing out on cinnamon, cardamom, masala, cloves, you name it. What a joy this past month has been! Oh, and my house smelled amazing! I’m sure my neighbours thought I was setting up a spice factory. I would absolutely be Ginger Spice, because I had that in abundance. Aah yes, I do like abundance of a culinary nature.

So, now the question was “which dish should I choose?”. Enter the willing guinea pigs: The Husband (always game), the sister from another mister, and a dear friend who inspires me with her incredible cooking, especially her Indian cuisine. We settled on lamb rogan josh, because lamb. It’s such a treat, being an expensive meat and it’s so not difficult at all! No slaving for hours upon hours (although, by my own admission, I kinda dig that) but not for this recipe. It’s fragrant and spicy but not hot, so it’s suitable for everyone.

Ann, inspired by Pinterest (it’s addictive) made Indian Bengali-style spicy eggs. Yáll, head on over to Grubbs ‘n Critters, like soon-ish, to check it out.

Now, let’s get curried away with this lamb rogan josh. Enjoy it!

Lamb Rogan Josh

  • Time: 45 minutes
  • Difficulty: Not brain surgery
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Supplies:

1kg diced leg of lamb
1/4 cup canola/vegetable oil
10 black peppercorns
5 green cardamom pods, sliced
2 cloves
1 cinnamon stick
5 garlic cloves, peeled and sliced
1 tablespoon ginger, peeled and sliced
1 onion, chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons garam masala
4 large tomatoes, pureed
2 teaspoons salt
1 cup water
175g double cream yoghurt
Fresh coriander
Basmati rice

Making it Happen:

Paste: Blitz the ginger and garlic with 4 tablespoons of water in a food processor. Set aside.

In a large, heavy-bottom non-stick pot, heat two tablespoons of oil, fry the lamb on medium heat until it’s browned on all sides. Remove from the pot.

In the same pot, heat the rest of the oil on medium heat and fry the peppercorns, cardamom, cloves and cinnamon for 1 minute. Add the onion and fry for 5 minutes, stirring occasionally. Add the garlic and ginger paste, and fry for another minute. Take a deep breath and enjoy the aromatics emanating from the pot!

Sprinkle the rest of the spices into the pot and fry for 30 seconds, then add the lamb back into the pot, stir in the tomatoes, fill with water and simmer for half an hour, or until the lamb is tender.

Stir in the yoghurt and garnish with coriander. Serve with basmati rice.
(You can also make this ahead of time, refrigerate and reheat slowly on low on your stove.) 

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Monthly Mystery Munchies #26: Herby Lime Chicken with Fresh Jasmine Rice

Flower power! (I feel like I should gesture the obligatory peace sign now.) Oh, what a month! Our May Monthly Mystery Munchies has been packed with flavour, challenges, and fun. And swearing. And lots of broken electronics plus a hurricane thrown in for good measure. Here’s how it went…

I chose the theme, edible flowers, without doing much research. Ann at Grubbs n Critters, ever-willing, ever-keen, and not one to back down from a challenge, any challenge, embraced it. See, I have a jasmine shrub in my garden which would make it easy, right? Not so much! I tried a variety of jasmine recipes, each interesting, having never cooked with fresh jasmine before, I enjoyed playing around. Cooking, after all, should be fun! I finally found one I lurved. Ready to go? Nope. My laptop crashed, along with the recipe, photos (which I had deleted from my phone upon upgrading a few days earlier), and everything was irretrievable. Everything. Frantic email to Ann, with an expletive four-letter word as the subject, explaining the story, and she kindly agreed to postpone. Not to worry, said The Husband, he’ll organise a spare work laptop. Awesomeness. Erm, yeah, it was great until that too decided to crash. Yet another frantic email, yet another postponement, and Ann, ever-so-sweet and understanding, was very relaxed about it.

The Husband managed to revive his work laptop, so, onwards and upwards. Yay for being betrothed to an IT geek! A couple of days later, a hurricane hit Cape Town, or, as it was colloquially called, the “Moerse Storm”. Fortunately we have a gas hob, so cooking in the storm, with the concern of the power dying at any moment, was not an issue for this recipe, as it’s all done in a pan on the hob.

Back to the jasmine. Ann said she struggled with this challenge too, which made me feel slightly better. Sorry, Ann! Having moved to the Netherlands a while back, and being surrounded by beautiful flowers (check out her Instagram page for beautiful photos of said scenery – https://www.instagram.com/grubbsncritters/) Ann was keen. As always. What an amazing blogging buddy I have! Speaking of uhhh-mazing, check out her mucking afazing pansy and calendula flowers custard cake. Have. You. Ever!!!

Before I kill this laptop again, here is my recipe. One-pot (pan) limey, herby chicken with jasmine rice, using actual jasmine flowers, all in one dish. Check out Ann’s take on this month’s challenge here.

Herby Lime Chicken with Fresh Jasmine Rice

  • Time: 25 minutes
  • Difficulty: Totally doable for anyone
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Supplies:

 

500g boneless, skinless chicken breasts, cubed
1 small onion, chopped
1 green chilli, thinly sliced
2 tablespoons lime juice; slice the other lime
3 bulbs of garlic, bruised and sliced
1 teaspoon dried oregano
1.5 cups good quality chicken stock
½ cup water
1 can drained black beans
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 cup rice
5 jasmine flowers
Fresh coriander/cilantro
2 tablespoons olive oil

Making It Happen:

In a large pan on medium, heat the olive oil and fry the cubed chicken, onion, chilli and garlic for 5 minutes, stirring, and turning the chicken pieces once. Season with salt and pepper.

Stir in the lime juice, oregano, stock and jasmine flowers.

Bring to a boil, add the rice and after 30 seconds, reduce heat to a simmer. Cover the pan and simmer for 20 minutes. Add the drained black beans and garnish with fresh coriander and lime wedges.

Instagram: https://www.instagram.com/eatplayclove/

Monthly Mystery Munchies #25: Baked Orange-Pomegranate Chicken

This month’s Monthly Mystery Munchies theme was difficult. I felt like a thief… A really confused thief, but I had theeee best time playing around with recipes. Ann from Grubbs n Critters, who is my sweet dear friend and my Monthly Mystery Munchies partner-slash-best-blogging-friend, suggested we do a recipe swap. How much fun!? Too much (there is no such thing!). The idea is to take a recipe the other has made over the last 24 months, and make it our own. I am easily confused, I openly admit, and I suck at making decisions, especially when all the options are fantastic. There were two I wanted to make, but I didn’t have the heart to change the first one in any way, so I decided to make Ann’s baked chicken cutlets in orange-plum sauce. It’s settled.

Or is it? No, apparently not. I made the recipe and I was like, really? How am I supposed to change this? How can I improve it? No pressure! I decided to try orange-pomegranate instead of orange-plum, and I was pretty happy with the results. I swapped Worcestershire sauce with balsamic vinegar, and baked the chicken breasts in the fruit and honey while frying the veggies. I was definitely apprehensive about this dish, because I genuinely didn’t want to change anything, but this is exactly why we do it – to challenge ourselves, and each other, and sometimes my husband, who has to put up with my to-ing and fro-ing and “but do you think it will taste as good?”, or “I’m definitely sticking with this recipe” until 5 minutes later “maybe I should try another one instead?”, the next day “what if I try granadillas instead?”. Bless. He deserves a medal, but since he got several of Ann’s delicious meals over the course of three weeks, I think he’ll be fine.

Ann has undoubtedly produced something amazing. She always does, every month, without fail. Please check it out here. Ann, thank you so much for your wonderful suggestion this month. Although this was the hardest one to date, I enjoyed it immensely!

Baked Orange-Pomegranate Chicken

  • Time: 40 minutes incl prep
  • Difficulty: Dude, it's easy
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Supplies:

For the chicken marinade:

4 boneless, skinned chicken breasts
2 tablespoons balsamic vinegar
80g pomegranate seeds
¼ cup freshly squeezed orange juice
½ teaspoon orange zest
1 tablespoon honey
1 teaspoon turmeric

For the veggies and rice:

1 onion, chopped
1 green, yellow, and red pepper, sliced
150g baby tomatoes, halved
3 tablespoons tomato puree
1 teaspoon sesame oil
2 tablespoons olive oil
Sea salt and freshly cracked black pepper
Fresh coriander to garnish
Brown and wild rice to serve

Making It Happen:

First check how long your rice will take to cook. Time it so that it’s cooked as soon as the chicken comes out of the oven (30 minutes).

Mix the balsamic vinegar, pomegranate seeds, orange juice, zest, honey and turmeric. Marinade the chicken for an hour or longer. Remove from the fridge half an hour before cooking, and let it come to room temperature. Cook in a preheated oven on 180°C (350°F) for 30 minutes. At this stage, cook your rice.

While the chicken is cooking, heat the olive oil in a pan and fry the onions until soft, about 5 minutes. Add the baby tomatoes, puree and sesame oil, season with salt and pepper, and fry for another 5 minutes. Add the peppers and fry for 5 minutes.

Add the cooked rice to the fried veggies, and serve with the baked chicken. Garnish with coriander and serve.

Monthly Mystery Munchies #21: Huevos Rancheros (Eggs with Spicy Salsa)

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Delicioso! This month’s theme was chosen by Ann, and wow, it was a goodie! Breakfast, they say, is the most imprtant meal of the day. (Side note: Who exactly are the mysterious”they”? “They” say a lot, but I tend to agree with “them” on this one!) I entered into this challenge with curiosity and muchos excitement. We’ve never done a breakfast challenge for our Monthly Mystery Munchies, so this was an excellent, and challenging, idea.

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See, I frikken love all things spice. And eggs. Gotta love eggs. The result, you ask? Huevos rancheros – a traditional Mexican breakfast consisting of a tomato-y veggie salsa, topped with eggs, and rolled in a tortilla. This dish is flexible though, so I served it on seedloaf. We also had it for dinner last night, and it was bomb! Yummers! I desperately wanted to make guacomole, but ffs, all the avos were hard. Blah. Anyway, we soldiered forth (we = The Husband and I. He loves giving input, because he is the guinea pig, a role he happily, uh, relishes. See what I did there?). Oh, and “ffs” stands for “for food’s sake” – get your mind out of the gutter!

As much as choosing one recipe was a challenge, this one is not only a fiery start to the day, but it’s easy to boot. Fry up some sweet peppers, chillies, garlic, and tomatoes. Add egg. Top with coriander. I mean! See, easy, yes? Yes! I played around with this recipe and the final result is, in my opinion, muy bueno! I’m pumped about Ann’s recipe – “Hearty Breakfast Quiche“! QUICHE, people! #BeStillMyBeatingHeart #QuicheForBreakfastIsTheNewBlack! Ch-ch-check it out at Grubbs n Critters, and feast your eyes (and tummies) on her latest offering and so much more.

Happy New Year folks, and may it be a year filled with gastronomical delights!

Huevos Rancheros (Eggs with Spicy Salsa)

  • Time: 20ish minutes
  • Difficulty: Easy (or over-easy)
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Supplies:

1 onion, thinly sliced
2 gloves garlic, thinly sliced
Mixed sweet peppers, I used yellow and red, sliced
1 green chilli, sliced (I leave the seeds in for an extra bite, but you can remove them)
1 teaspoon dried cumin
2 bay leaves
1 x 400g tin tomatoes
2 large tomatoes, sliced
2 tablespoons olive oil
4 large eggs
Sea salt and freshly cracked black pepper
Tortillas/toast/whatever you want to serve it with
Fresh coriander to garnish

Making It Happen:

Heat the olive oil on medium. Add the onion and fry until softened and lightly browned, about 5-8 minutes. Add the garlic and fry for another 2 minutes.
Add the cumin and chillies and fry for 30 seconds.
Add the peppers, tomatoes and bay leaves and simmer for 10 minutes. Season with salt and pepper.

Fry your eggs to your liking (I perfer them with runny yolk but solid whites). Scoop the salsa onto your tortilla/bread/whatevs, place your egg on top, garnish with coriander and remember to remove the bay leaves.

Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Time: 40 minutes
  • Difficulty: easy
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Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.  

 

 

Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Time: 20 minutes
  • Difficulty: easy
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Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Monthly Mystery Munchies #8: Chicken Pilaf

Chicken pilaf 5This month’s Monthly Mystery Munchies theme was chosen by Ann – an interesting rice dish. What fun! My favourite kind of rice is savoury rice, but I wanted to do something a bit more interesting. I love saffron, but it’s ludicrously expensive. Sell a kidney, anyone? Okay, that’s a bit extreme! The reason saffron is so expensive is because it takes 225,000 stigmas (seriously?!) to make just one kilo, and it’s an intensive labour process. The cashews add a sweetness to the dish, and the coriander adds a fragrant freshness.

Ann has done an aromatic spiced saffron rice dish, using wonderful, fragrant ingredients and I wholly love her recipe, so please check it out! Speaking of recipes, here’s mine.

Chicken Pilaf

  • Servings: 4
  • Time: 15 minutes
  • Difficulty: easy
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Supplies:

Chicken pilaf 6500g chicken breasts, cut into 1-inch pieces
½ teaspoon saffron threads
1 onion, chopped
1 red pepper, sliced
1 green pepper, sliced
1 yellow pepper, sliced
2 teaspoons ground cumin
3 teaspoons ground coriander
1 litre chicken stock
1 cup basmati rice
2 tablespoons lemon juice
50g cashews, toasted
1 tablespoon olive oil + more if necessary
Fresh coriander to serve
Salt and freshly cracked black pepper

Making it happen:

Chicken pilaf 11. Soak the saffron in chicken stock for 20 minutes. In 2 tablespoons of oil, fry the onion and peppers on medium heat for 5 minutes.

 

 

 

Chicken pilaf 22. Add the chicken and fry until it starts changing colour, about 5 minutes, then add the ground cumin and coriander, and fry for another 30 seconds. Add the rice and saffron-infused chicken stock.

 

Chicken pilaf 33. Boil on medium heat 15-20 minutes until the basmati is cooked. Meanwhile, toast the cashews in a pan for 3 minutes until golden brown.

 

 

Chicken pilaf 44. Once the rice is cooked, season with salt and pepper. Squeeze lemon juice over, sprinkle the toasted cashews and garnish with coriander.