
Culinary Hotline: Father's Day Edition
Celebrating our Dads and Father-figures for Father’s Day!
Ingredients:
- Steak of your choice
- 1-2 Fried Eggs
- Prepared fries
How To Make Steak, Eggs and Chips
- Prepare to your Dad’s liking!
Ingredients:
For the roast pumpkin:
- 1kg pumpkin, skinned and cut into large chunks
- 3T olive oil
- A bunch of curry leaves
- 1t cumin seeds, crushed
- 1t coriander seeds, crushed
- 1t paprika
- Salt and freshly ground black pepper
For the spice mix
- 1T coriander seeds
- 1T cumin seeds
- 2 dried chillies, torn
- 1T mustard seeds
- 2t black peppercorns
- 1/2t mace
For the curry
- 3T olive oil or avocado oil
- 1 large onion, cut in half then thinly sliced
- Salt and freshly ground black pepper
- 4 cloves garlic, finely grated
- 6cm piece of ginger, grated
- 3T prepared curry spice mix
- 2 cups water
- 300g diary free plain cultured coconut
- 1 x 400g tin chickpeas, drained
- 100g swiss chard, washed and roughly chopped
- Freshly chopped coriander
How To Make Pumpkin and Chickpea Curry
- For the roasted pumpkin: add the pumpkin to a mixing bowl along with the olive oil, curry leaves, cumin and coriander seeds, paprika and season.
- Toss together before adding to a roasting tray and roasting in an oven preheated to 180C.
- Roast for about 30 minutes, turning halfway. The pumpkin should be tender and slightly charred.
- To prepare your spice mix, add all the ingredients to a dry pan over a medium heat.
- Allow the spices to begin popping and toasting in the pan, toasting for a few seconds becoming fragrant.
- Add the toasted spices and chilli to a blender and blend until fine.
- For the curry, heat the oil over a medium heat.
- Add the sliced onions and season lightly.
- Once the onions have caramelised and softened add the garlic and ginger, cooking for another minute before adding the spice mix and combining with the other ingredients.
- Pour in the water and simmer gently until slightly reduced, then add the yoghurt mixing through with the chickpeas and chard.
- Bring the curry to a simmer and cook until the chard has wilted, then add the pumpkin as well as the curry leaves. Season lightly and stir to combine.
- Simmer for another 10 minutes before serving over steamed brown rice, garnished with fresh coriander and dotted with extra cultured coconut
Ingredients:
- 3T canola oil
- 2 onions, thinly sliced
- 4 bay leaves
- Salt and freshly ground black pepper to taste
- 3 All spice berries
- 1kg stewing lamb
- Water as needed
- 1kg potatoes, peeled and cut into large chunks
- 1 head of cabbage, cut into thick strips and chunks
- Serve with chutney
- Serve with pickled beetroot
How To Make Cabbage Bredie
- Heat your oil in a large pot over a medium heat.
- Add your onions and bay leaves along with some salt, pepper and the all spice berries.
- Cook until the onions are translucent and just begin to brown.
- Add your lamb and stir to combine, reducing the heat slightly before adding a little water, just so the pot doesn’t become too dry.
- With the lid on slowly cook the lamb for about 30 minutes before adding the potatoes.
- Season with salt before giving it a mix and covering with a lid to cook for 15 minutes.
- Add half the cabbage and combine before covering with a lid and cooking until the first batch of cabbage has wilted before adding the remaining cabbage, and combining.
- Cover with a lid and cook until the potatoes are tender and the lamb is soft. Taste if extra seasoning is needed.
- Serve over fluffy white rice, with a side of chutney, and pickled beetroot.