Culinary Hotline - Kim Bagley

A taste of a brand-new cookbook, “A Fusion of South African Flavours”

All recipes by Kim Bagley 

Ingredients:

  • 1 kg lamb chops
  • 10 ml (2 tsp) chilli powder or masala of choice
  • 10 ml (2 tsp) garlic and ginger paste
  • Salt, to taste
  • Juice of ½ lemon
  • 60 ml (¼ cup) water
  • 60 ml (4 Tbs) cooking oil, for frying

For the Chutney

  • 1 onion, chopped
  • 4 chillies (or according to taste), seeded and sliced
  • 1 stem curry leaves
  • 1 stem rosemary
  • 2 sprigs thyme
  • 10 ml (2 tsp) garlic and ginger paste
  • 2.5 ml (/ tsp) ground turmeric
  • 10-50 ml (2 tsp to 2½ Tbs) chilli powder, to taste
  • 8 rosa (jam) tomatoes, grated
  • Sugar, to taste (optional)
  • Salt, to taste
  • Chopped fresh coriander, for garnishing

How To Make Lamb Chops Chutney

  1. Place the lamb chops in a large bowl.
  2. Add the chilli powder. garlic and ginger paste, and salt to taste.
  3. Add the lemon juice and water and mix until well incorporated
  4. Place a large pan or wide pot over medium heat and add the cooking oil.
  5. Add the lamb chops and sauté for 5 minutes on each side.
  6. Remove from the pan and set aside
  7. Using the same pan, add the onion and sauté for 5 minutes.
  8. Add the chillies, curry leaves, rosemary, thyme and garlic and ginger paste.
  9. Stir through and sauté for 5 minutes.
  10. Add the turmeric, chilli powder to taste and grated tomatoes.
  11. Give it a stir, then add sugar and salt to taste.
  12. Stir again and cook on medium heat for 10 minutes.
  13. Add in the sautéed lamb chops.
  14. Cook on medium to low heat for 30 minutes or until the lamb chops are cooked.
  15. Garnish with chopped coriander.

Ingredients:

  • 300 g tagliatelle pasta
  • 60 ml (4 Tbs) olive or cooking oil
  • 30 g (¼ cup) salted butter
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 700 g seafood mix
  • 400 g prawn meat
  • 15 ml (1 Tbs) fish spice
  • 30 ml (2 Tbs) fish sauce
  • 1 litre (4 cups) fresh cream
  • 30 ml (2 Tbs) chopped fresh parsley, for garnishing

How To Make Seafood Pasta

  1. Cook the pasta as per the packet instructions in salted water, until al dente.
  2. Strain and set aside.
  3. Place a large pot over medium heat and add the olive or cooking oil and butter.
  4. Add the onion and sauté for 10 minutes, then add the garlic, seafood mix and prawn meat.
  5. Add the fish spice and sauté uncovered for3-4 minutes.
  6. Add the fish sauce and cooked pasta and toss until well incorporated.
  7. Add the cream, reduce the heat to low and simmer for 10 minutes.
  8. Garnish with chopped parsley.

Ingredients:

  • ¼ cup sago
  • 1 cup water
  • 125g vermicelli or lokshen noodles
  • 3 cardamom pods
  • 3 cinnamon sticks
  • 125g salted butter
  • 1 tsp ground cinnamon, plus extra for garnishing
  • 1 tsp ground cardamom
  • 1 ½ L full cream milk
  • 1 tin condensed milk
  • 2 tsp vanilla essence
  • 1 cup fresh cream or dessert cream
  • 100g almond or pistachio nuts (optional), plus extra for garnishing

How To Make Vermicelli Dessert

  1. Soak the sago in the water for about 30 minutes.
  2. Place a dry pot on medium heat and crush the vermicelli, then add cardamom pods & stick cinnamon, toss around until they start to brown.
  3. Add the butter and allow to melt.
  4. Add the ground cinnamon and cardamom.
  5. Add milk, soaked sago, condensed milk and vanilla essence, stir continuously 5 – 10 minutes, until it starts to thicken.
  6. Add the cream and nuts, turn the heat down to low and simmer for 10 minutes.
  7. Garnish with almonds, pistachios and ground cinnamon.

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