Saturday, February 21, 2015


Green Rice

2 tbsp olive oil
400g white rice
1 large onion, minced
1 medium green bell pepper, de-seeded and finely chopped
3 garlic cloves, minced
50g chopped coriander leaves
1 tsp salt
1/4 tsp pepper
900ml beef broth

Preparation: Method: Heat the olive oil in a deep pan, add the rice and stir to make sure every grain is coated with oil. Then add the onion, green bell pepper, garlic and coriander. Season with salt and pepper then stir to mix thoroughly and cook until the onions are translucent. Add the chicken broth, stir to mix and bring to a boil. Cover, reduce to a simmer and cook for 25 minutes or until the rice is done.

Cabbage Salad
1 small cabbage, shredded
1 (15 ounce) can sweet corn, drained
1 cup dill, finely chopped
2 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil
(needs lemon, though not in the original recipe)

Shred the  cabbage, add 1 tbsp of salt and sugar, mix manually and press a bit.
Leave to rest for half an hour, so that cabbage lets juices out.
Add corn, chopped dill, oil and remaining salt, mix well.

Chicken Moambe
3 lbs chicken parts
6 Tbsp. peanut oil, divided
2 onions, chopped
1 can tomato puree
1 6 oz can tomato paste
3 cloves garlic, chopped
3 green onions, chopped
1 Tbsp. grated ginger root
1 tsp. red pepper flakes
salt to taste
1 cup water
1/2 cup natural peanut butter

Wash chicken and pat dry. Heat 4 Tbsp. peanut oil in a large pot over high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining oil and turn down the temperature to medium-low. Add the onions and saute until golden. Add the tomato puree, tomato paste, garlic, green onions, ginger, red pepper flakes, salt and water and mix well. Return chicken to the pot and mix again. Turn heat to high, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Remove 1 cup of sauce from the pot and mix with the peanut butter. Return mixture to pot and mix well. Cook uncovered for an additional 10 minutes or until the chicken is done.
Vegetable Soup

4 small kohlrabies, peeled and cut into chunks
2 sweet potatoes, peeled and cubed
1 large onion, chopped
2 courgettes, chopped
5 tomatoes, chopped
1 x 400g tin chickpeas, with liquid
100g couscous or bulgur wheat
50g raisins
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cumin
700ml water

Combine all the ingredients in a large saucepan and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes or until all the vegetables are tender. Serve in soup bowls and garnish with coriander.

2 bananas, peeled and sliced
2 mangoes, peeled and cubed (optional)
1 pineapple, peeled, cored, and cubed
2 oranges, peeled and cubed
3 tbsp coconut oil
¼ cup white grape juice
½ tsp ground coriander

In a wok or large skillet, sauté all ingredients until thick texture occurs. Serve over vanilla ice cream. Garnish with fresh raspberries and 

orange zest.

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