Well, on Saturday about 12ish, we decided to have 2 of our close friends over to come see our new place, So since it was a last minute decision, I had to improvise with what we had in the kitchen(especially because it’s mid month…if you know what I mean?) The only things I bought were 2 slices of proscuitto, a tub of chocolate ganache and a bottle of wine(of course) at our local Spar!
So this is what I conjured up…
Nectarines wrapped in Prociutto
Always a hit! So simple, easy, light and delicious. Served on a bed of crispy wild rocket dressed with peppery extra virgin olive oil and tart balsamic vinegar. The sweetness of the nectarine balances so well with the saltiness of the prociutto.
Slow Cooked Beef Curry with mango sambal and coriander yoghurt
Brown 600 g stewing beef cubes in a little olive oil. Try browning bits at a time, it tends to boil when you add it all add once!
Remove once browned, and set aside.
In the same pot add a bit more olive oil if need be and add 3 sliced onions, 2 cloves crushed garlic, 1 chopped red chilli, 15 ml medium curry powder, 15 ml garam masala and 10 ml tumeric. Reduce to a medium heat and saute until onions are soft, glossy and golden.
Return meat to the pot together with + – 300 ml of beef stock( I use Ina paarman), 45 ml peach chutney, 25 ml vinegar(any will do). Bring to a simmer and then…
Decanter into a casserole bowl(if you are lucky enough to have a La crueset(stove to oven type pot), I suggest you use that! Add 2- 3 tomatoes, seeds removed and chopped. Cover with the lid and place in a 160 degree oven for 1 hour.
After 1 hour, add 2 peeled and chopped sweet potatoes and loads of fresh coriander. Mix a tablespoon of cake flour with some water to make a paste and stir into the curry. Cover again. And bake for another 1 1/2 to 2 hours. This long will make the meat so tender, you won’t believe it is beef! This gives you time to do the other goodies and get the house straightened without watching the stove top!
Result! Tender hearty beef curry. (excuse the mess on the dish! Didnt have time to clean it!)
And to serve, I made a sambal by chopping 1/2 an onion, 1/4 cucumber, handful of coriander and 1/2 a mango, mixed it all together and drizzled with lemon juice.
I also chopped some coriander and added it to 250 ml bulgarian yoghurt together with 5 ml crushed garlic, salt and pepper.
Fried some poppadoms (the men love this) and cooked some Jasmine rice.
Hazelnut and Cocoa dusted truffles
To end the meal off…
I literally made this seconds before they arrived! I bought a tub of ready made chocolate Ganache. I rolled teaspoon fulls in my hand and coated them with cocoa and the others with chopped hazelnuts. Popped them in the fridge, when it was time for dessert they were nice and firm.
This is freshly brewed mocca java!
So that was my stress free dinner with huge impact!