Thursday, March 17, 2016

BOERENKOOLSTAMPOT MET ROOKWORST

Smoked sausage on a bed of potato and curly kale mash. Very Dutch.


BOERENKOOLSTAMPOT MET ROOKWORST

One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.



Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, cook for another ten minutes or so.
Remove the sausage to a plate and keep warm.

Drain the excess moisture from the pan and mash the potatoes and boerenkool together, adding the milk and butter. Continue mashing while adding pepper, nutmeg, vinegar, and mustard.
Reheat on a gentle flame, taste, and adjust salt if necessary.
Serve with the smoked sausage on top cut into large pieces.

Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.

Serves four.


Originally from this post: http://atthebackofthehill.blogspot.com/2010/02/boerenkoolstampot-met-rookworst.html


Sunday, April 5, 2015

SALI MARGI -- PARSI CHICKEN WITH POTATO SHREDS

SALI MARGI

One chicken, cut into large pieces.
Two onions, sliced.
Two large potatoes, peeled and shredded.
Half TBS each: mashed garlic, mashed ginger.
Two teaspoons ground coriander.
One teaspoon ground cumin.
One teaspoon cayenne.
One teaspoon salt.
A small piece of cinnamon.

Rub the chicken with the garlic and ginger plus the ground coriander, cumin, cayenne, and salt. Cover and put it in the refrigerator for several hours.

In a pan fry the onions golden. Add the chicken pieces and cinnamon, and brown all over. Add a splash of water, cover and keep on low heat for an hour. Put the chicken pieces and gravy in the centre of a large serving plate.

Fry the potatoes crispy, and strew over and around the chicken.



Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.



FISH CURRY

FISH CURRY

Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.

Osterize chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.



Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.



PRAWN CURRY -- JHINGA MASALA

JHINGA MASALA

Two pounds large fresh prawn, shelled and veined.
One cup finely chopped onions.
Half cup oil.
Three TBS chili paste.
One TBS turmeric.
One Tsp. turmeric.
Half Tsp. each: paprika, cinnamon powder.
Three or four whole cloves.
Plenty chopped ginger, a little garlic.
Quarter cup vinegar.
Quarter cup tamarind water.

Osterize all except prawns oil, and onion in the blender. Water may be added.
Fry onions golden brown. Add the contents of the blender, and cook till the oil separates.
Add prawns, cook till done.
Serve with rice or naan.



Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.



PRAWN BALICHAO

PRAWN BALICHAO


Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.


Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.

This is a side dish, good with vegetables and rice.



Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.



VINDALOO

VINDALOO
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).

Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.

Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.


Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.

Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.



Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.




PARSI FRIED CHICKEN -- MARGI NA FARCHA

PARSI FRIED CHICKEN

Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.

Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.


Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.



Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.