My kids have become increasingly distressed by the realisation that chickens and lambs etc were once actual cute little animals, and aren’t grown in a vat somewhere… (Margaret Atwood, that chicky nobs franchise is looking good 😛) So every now and again I make the effort to buy vegan replacements, but generally the selection in South Africa is limited when it comes to the kind of food I enjoy making.
So it was with great yayness I discovered that Fry’s has been expanding its range, and they now have lamb for curries.
Herewith today’s curry. Please note that this curry is about as authentically Indian as I am. It’s also pretty simple and you can go play around with ingredients etc. I still need to do a proper shop so I just used what I had on hand.
Ingredients:(ie: what I had in my fridge)
- 1 packet Fry’s lamb pieces
- 4 medium potatoes
- curry powder (however you like it)
- 1 yellow pepper (red would probably look nicer, whatever suits you.)
- 4 cardomom pods
- 1/2 a lime
- 3 spring onions
- 1/2 can coconut milk
- minced garlic
- oil for cooking
Incredibly Difficult Recipe:
- Cook Fry’s lamb pieces according to packet, + a few extra cracked cardamom pods and a teaspoon of medium curry powder, plus a few squeezes of lime, set aside.
- Peel and cube 4 med potatoes, shallow fry until golden, drain off oil
- cut up a yellow pepper, add to potato, toss in the fake lambkin, add 3 chopped spring onions.
- Add some more lime juice and ½ cup coconut cream. (I would add more next time, to give this a “saucier” feel)
- add in garlic/chillies/whatever seasonings you want (I just used garlic because the spawn are not big on heat.)
- Stir through to cook – about 2 – 3 minutes
- I served this over aged basmati, with a dollop of peach chutney on top
I am trying to “eat down” my grocery cupboard before we move, which means I am occasionally throwing together leftover things and hoping for the best.
This very quick “pudding” came out really tasty, and I’m kinda bummed I didn’t think to take a pic. I will definitely make it again though. Because it’s all the last bits of bags and stuff like that, I dont have any actual measurements, but with a recipe this simple you cna adjust to taste anyway.
Here’s what I had:
- Some sago
- 2/3 can coconut cream (CREAM, not milk)
- an egg
- a lime.
Here’s what I did with them:
I boiled up the last of the sago, then rinsed it clear, drained it and added sugar, about half of the remaining coconut cream, stirred in an egg (in retrospect, though I like the golden colour it turned, if you wanted to keep the cream white, then just use beaten egg white), grated in some lime zest, and cooked for a few minutes over low heat.
Served in a bowl with a dollop of cold coconut cream melting on the top.
Yeah, I said it was easy.
I can imagine this looking really pretty served as tiny portions in small clear glass tumblers, with a bit of extra lime grated on top of the dollop of coconut cream.
Compensating for my terrible memory by actually writing things down. So here we go…
Last night was probably the most laid-back New Year’s Eve I’ve ever had. Normally the boy and I make a plan to go clubbing or to a party, but none of that sounded appealing. Instead we stayed home with the Spawn and had a mini braai, watched Strange Days (I forgot how much I enjoyed that movie) and then toasted each other at midnight. It was wonderful and perfect.
It also meant that this morning The Boy and I could go walk along the beach with the hounds, and it was glorious and warm, with cold water foaming and swirling about our ankles while the hounds chased each other through the waves and the whelks skated underfoot. On the way back I bought spanspek, mangos and strawberries from the side of the road and we ate that for lunch, washed down with last night’s champagne. And it was while I drank that bubbly that I sent off my first sub of the year, so that felt pretty good. 😀
Later that afternoon we ventured to Muizenberg beach with the kids, armed with rubber gloves to help pick up rubbish, which I think provided the beach-goers with much amusement.
(pic by Lauren De Vos)
I have a vague goal for 2014 to try one new recipe a week, so tonight I made a tomato tart with olive pastry, served with basil, crottin, and a sweet & sour pepper jelly.
This one’s a hit.
Today we tried this mushroom burger recipe:
As you can see, it looks nice, and it certainly tasted very meatily mushroomy, but I’m afraid what with the amount of mushrooms needed (pricey), the sticky fiddliness of making the patties, (ew, I do not like sticky food on my hands), and the Vegetarian Spawn reaction (Complete refusal to even try), that this one will be a special occasion grown-up food.
Last year was a bit of a slack year – partly because I tried focusing all my energy on writing and ended up suffering the most massive horrible burnout I have ever experienced. I still don’t want to think about writing, but at least now when I do I can say to myself, “Don’t go there,” rather than have a panic attack.
The focus is going to shift a little – I’m going to record my creativity so that at the end of the year I can look back and say wow okay, I did stuff, I made things. This was a good year.
Whatever I make doesn’t have to be anything amazing and difficult, it just has to bring me some kind of joy.
Today was cupcakes, the sprinkles added by The Spawn.
The Slave is going to be (second) best man at his brother’s wedding, which is pretty cool.
Except he has to be in Johannesburg for it, and the rest of us will be sitting in the wilderness of Cape Town ALL ALONE and without transport. waah.
Okay seriously. The timing really sucks. Heh.
I’ll be forced to miss this, which pains me in ways you can not imagine.
Last night I made a pretty delish butternut curry. (carrots, butternut, yellow patty pans, onion, and green pepper cooked up with soymilk, hot curry powder, cinnamon and cumin, served with nutty brown rice. I’m a measurement eye-baller, so I just added everything in amounts that made me happy.)
I took the leftovers this morning and made them into a scrummy salad for a braai (barbeque, to everyone not South African).
First, I made a super- quick little dressing with honey, sunflower oil, mild curry powder and chilli, poured that over and stirred it through. Then I added in a chopped-up apple, sliced spring onion, and liberal handfuls of mint and dhania (coriander).
I’m sure that it’s spice and herb overkill, and any chef who read this would vomit into his apron, but OMG it tastes good to me. 😀
There’s boerewors for the family, and yummy big black Highveld mushrooms for me, and corn on the cob.
I am craaaaving food now.
See, this is what happens when I stop writing – the creativity has to creep out somewhere.