Culinary Hotline - CPT Crew Edition

Favourite dishes from the crew that makes the magic happen!

 

Ingredients:

  • ¼ cup oil
  • 3 onions, finely chopped
  • ½ green pepper, finely chopped
  • 3 cinnamon sticks
  • 3 whole all spice (pimento)
  • 2 chilies, finely chopped
  • 3 garlic cloves, finely grated
  • 1kg lamb, mutton or beef cubes
  • 2 tsp salt
  • 1 ½ tsp ground black pepper
  • 200g tomato paste
  • 3 Tbsp sugar
  • 7 potatoes, peeled & cut onto quarters
  • 1 Tbsp butter

How To Make Layinah’s Tomato Bredie

  1. Heat oil in a large pot on medium to high heat, then add the onions, green pepper, cinnamon sticks, all spice, chilies, garlic and fry until the onions are golden brown.
  2. Add the meat and braise for 3 minutes.
  3. Add salt, black pepper and braise for another 5 minutes.
  4. Next add 1 cup warm water and cook on medium heat for 15 minutes, stirring occasionally.
  5. Repeat this process by adding water until the meat is tender.
  6. Add tomato paste and sugar and allow to cook through for 2 minutes.
  7. Add the potatoes and 1 cup warm water and cook on medium heat for 10 minutes, stirring once or twice.
  8. Allow to simmer and then stir in the butter.
  9. Serve with rice or buttered bread.

Ingredients:

  • 3 Tbsp oil
  • 2 large onions, chopped
  • 1 ½ cups mixed peppers, chopped
  • 2 Tbsp garlic cloves, grated
  • 1.5kg chicken thighs and drumsticks
  • 4 medium potatoes, peeled & cubed
  • 250g mushrooms, halved
  • 10 – 12 curry leaves
  • 4 cardamom pods
  • 4 cloves
  • 2 cinnamon sticks
  • 2 – 3 Tbsp Durban Curry Spice
  • 1 tsp chili flakes
  • Salt & black pepper
  • 2 cups boiling water

How To Make Lucian’s Chicken Curry

  1. Heat oil or butter in a large pot over medium heat.
  2. Add the chicken pieces, season lightly with salt and pepper, and brown them on all sides (about 6–8 minutes).
  3. Remove chicken and set aside.
  4. In the same pot, add a bit more oil if needed.
  5. Add chopped onions and cook until golden and soft (about 8 minutes).
  6. Add crushed garlic, cardamom, cloves, cinnamon sticks, and curry leaves.
  7. Sauté for 1–2 minutes until fragrant.
  8. Stir in your curry spice blend, chilli flakes, and black pepper.
  9. Let it toast in the oil for 1 minute to release flavours.
  10. Add the chopped peppers, potatoes, and mushrooms.
  11. Mix well to coat them in the spices.
  12. Return the browned chicken to the pot.
  13. Stir everything together.
  14. Pour in enough boiling water to just cover the chicken and vegetables.
  15. Add salt to taste.
  16. Bring to a boil, then reduce heat, cover, and let simmer for 35–45 minutes, or until chicken is tender and potatoes are cooked through.
  17. Taste and adjust seasoning (salt, pepper, chilli) as needed.
  18. If you want a thicker curry, remove the lid for the last 10 minutes of cooking.

Ingredients:

For the base:

  • 2 packets coconut biscuits, crushed
  • ½ cup unsalted butter, melted

For the filling:

  • 690g plain cream cheese, softened
  • 2 eggs
  • 1 tin sweetened condensed milk
  • 1 tsp vanilla essence

For the blueberry sauce:

  • 2 cups fresh or frozen blueberries
  • ½ cup sugar
  • 1 Tbsp lemon juice & zest
  • ¼ cup water

To serve:

  • Blueberries
  • Mint sprigs

How To Make Tiffany’s Blueberry Cheesecake

  1. Preheat oven to 150°C. Grease and line a 15cm or 17cm springform cake tin and set aside.
  2. In a large bowl mix together crushed biscuits and melted butter until well combined, then transfer and press the mixture into the bottom of the prepared cake tin using a measuring cup.
  3. In a large bowl add in cream cheese, use an electric hand mixer and beat until softened and smooth, then beat in eggs one at a time, followed by the condensed milk and vanilla essence, continue mixing until well combined and smooth, pour the mixture over the crust and bake in the oven for 25 – 35 minutes.
  4. The cheesecake is ready when the top is slightly brown, and centre is jiggly.
  5. Allow the cheesecake to cool down completely, then place into the refrigerator for at least 2 – 3 hours before serving.
  6. In a saucepan over medium heat, combine the blueberries, sugar, lemon juice, and water.
  7. Stir and bring to a gentle simmer.
  8. Cook for about 5–7 minutes, stirring occasionally, until the blueberries start to break down.
  9. You can mash some with a spoon for a smoother texture or leave them whole for a chunkier sauce.
  10. Allow the sauce to cook until slightly thickened, then remove from the heat and allow it to cool down.

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