Monday Mystery Box Meals
Unbox the surprise, savour the flavour.
Ingredients:
- 2 x 400 g tins pilchards in tomato sauce
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 3 cm fresh ginger, grated
- 1 green chilli, sliced
- 8 curry leaves
- 1 tbsp Durban masala or curry powder
- 1/2 tsp ground turmeric
- 2 tomatoes, chopped
- 1 tbsp tomato paste
- 1 tbsp vinegar
- 1 tsp sugar, or to taste
- Fresh coriander, to finish
- Salt and freshly ground black pepper.
Putu Pap:
- 2 cups maize meal
- 3 cups water
- 1 tsp salt
- 2 tbsp butter
How To Make Durban-Style Tin Fish Chutney with Putu Pap
1. Bring the water and salt to a boil. Sprinkle in the maize meal, cover and cook over low heat for 20-25 minutes. Fluff with a fork and stir through the butter.
2. Fry the onion in a little oil until soft and golden. Add the garlic, ginger, chilli and curry leaves.
3. Add the Durban masala and turmeric and fry until fragrant.
4. Add the tomatoes and tomato paste and cook until reduced to a thick sauce.
5. Stir in the vinegar and sugar. Gently fold in the pilchards and their tomato sauce, keeping some larger pieces intact.
6. Simmer gently for 5-8 minutes. Finish with coriander, season to taste and serve with the buttery putu pap.
Ingredients:
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 3 cm fresh ginger, grated
- 1 green chilli, sliced
- 8 curry leaves
- 1 tbsp Durban masala
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 1 tbsp tomato paste
- 1 x 400 g tin chopped tomatoes
- 2 medium potatoes, peeled and cubed
- 2 x 400 g tins sugar beans, drained and rinsed
- 1-2 cups vegetable stock or water
- Fresh coriander
- Salt and freshly ground black pepper
- 1 unsliced white bread loaf or 4 small loaves
Carrot Salad:
- 3 carrots, grated
- 1/4 onion, thinly sliced
- Handful fresh coriander, chopped
- 2 tbsp vinegar
- 1 tsp sugar
- Pinch of salt
- Chilli, to taste
How To Make Sugar Bean Bunny Chow with Carrot Salad
1. Heat the oil and fry the onion until golden. Add the garlic, ginger, chilli and curry leaves.
2. Stir in the masala, curry powder and turmeric and fry until fragrant.
3. Add the tomato paste and chopped tomatoes and cook down for 5 minutes.
4. Add the potatoes, sugar beans and enough stock to create a rich gravy. Simmer for 20-25 minutes, or until the potatoes are tender and the sauce has thickened.
5. Finish with coriander and season well.
6. Toss all the carrot salad ingredients together.
7. Hollow out the bread, reserving the centre as a lid, and fill generously with the sugar bean curry. Serve with the carrot salad.
Ingredients:
Litchi Sorbet:
- 1 x 567 g tin litchis in syrup
- 1-2 tbsp fresh lemon or lime juice
Pineapple Tart:
- 2 tbsp softened butter
- 1/4 cup soft brown sugar
- 4 pineapple rings
- 1 sheet ready-rolled puff pastry, thawed
- 1 egg, beaten
How To Make Litchi Sorbet with Upside-Down Pineapple Tart
1. Drain the litchis, reserving the syrup, and freeze the fruit until completely solid.
2. Heat the oven to 200 C. Grease four small tart tins or ramekins with butter and sprinkle the brown sugar over the bases. Add one pineapple ring to each.
3. Cut four pastry rounds slightly larger than the tins. Lay them over the pineapple, tuck in the edges, prick lightly and brush with beaten egg.
4. Bake for 18-22 minutes, or until puffed and golden. Rest for 2 minutes before carefully turning out.
5. Blend the frozen litchis until smooth and creamy, adding a little reserved syrup only if needed. Blend in the lemon or lime juice.
6. Serve immediately, or freeze briefly until needed. Spoon alongside the warm upside-down pineapple tarts.