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by bitsofcarey

Succulent lamb tagine with dates and apricots

May 22, 2013 in Crush mag recipes, Curries and casseroles, Meat

2 Comments »

I can’t believe we’re pretty much slap bang in the middle of the year. Where does the time go? I know just the thing to slow myself down, a lovingly slow cooked lamb tagine with fresh dates and turkish apricots. This is a dish that cannot be rushed. I prefer using lamb on the bone (stewing lamb, knuckles or neck) apposed to goulash. It permeates a lot more flavour into a stew or tagine and I just love sucking all the meat and marrow off the bones. I’m a big fan of tagines because they have a wonderful fragrant sweetness from the fruit and warming spices with an inviting texture. I serve this yumminess with citrus, coriander and pine nut couscous. Heaven in a bowl…
Lamb tagine with dates and apricots
Served with citrus, coriander and pine nut couscous

Serves: 4

Ingredients:
Tagine:
2 t (10 ml) vegetable oil
1 kg lamb knuckles
2 onion, chopped
3 fat cloves garlic, crushed
1 T (15 ml) grated fresh ginger
1 t (5 ml) turmeric
2 t (10 ml) ground cinnamon or 2 cinnamon sticks
½ c (125 ml) chopped flat leaf parsley
3 T (45 ml) olive oil
¼ c (60 ml) prepared lamb, beef or vegetable stock
1 tin whole tomatoes
Juice of 1 large orange
Zest of 1 lemon
100 g fresh dates, halved and pips removed
100 g Turkish apricots
Salt and pepper to taste

Garnish:
Handful of coriander
50 g pan toasted pine nuts or slivered almonds

Citrus couscous:
2 c (500 ml) couscous (try wholewheat)
2 c (500 ml) cooled vegetable stock
Zest of 1 small orange
Zest of 1 lemon
1 T (15 ml) olive oil
1 c (250 ml) chopped coriander
Salt and pepper to taste
50 g pan toasted pine nuts or slivered lamonds

Method:
Heat a pot with a little vegetable oil and brown the lamb in batches. Then return all the meat back to the pot together with the onions, garlic, ginger, spices, parsley, olive oil and stock. Cover and bring to a gentle simmer and cook for +- 60 minutes. Check on the meat occasionally, giving it a quick stir.

Add the tomatoes, juice, rind and fruit. Cover and simmer again for another +- 45 minutes or until the meat is tender and falls off the bone.

Alternatively, cook in a tagine pot at 160 degrees celcius in an oven for 2- 3 hours(or until the meat is tender).

Season with salt and pepper.

Couscous: In a large bowl, pour the cooled stock over the couscous and allow to stand for 15 minutes. Fluff up with a fork. When ready to serve, cover with cling film and microwave for 2 minutes. Add the coriander and toasted pine nuts. Season to taste.

Serve the lamb tagine immediately on a bed of couscous or serve in separate pots and bowls.

Remember to slow down and smell the onions… :-)

**This recipe appeared in my feature in Crush online magazine Issue 24 **

 

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by bitsofcarey

Mouthwatering “mean ass” moussaka

May 8, 2013 in Meat, vegetables

12 Comments »


I’ve been wanting to post this recipe for a while now. It came about after 3 days of shooting when I was left with bits and bobs of various ingredients, namely, chorizo, aubergine, peppadews , 1/2 a punnet of mushrooms etc. I was also in a “low carb” mood since I’ve been stuffing my face for days with carbs galore. Since I had mince in the freezer, I thought, “moussaka time!”.  And let me tell you, this was no ordinary moussaka, it was a “mean-ass” moussaka!  In other words, it’s pretty damn delish with all the added extras ;-)

My dear friend inspired me to post this because she happened to make hubby and I her version a few weeks ago when I was a bit worse for wear. You really get your 5-a-day when you eat Kirsten’s moussaka, it is utterly mouthwatering! She packs hers with loads of garlic(her favourite ingredient of all time) and grills the tradtional aubergine along with a myriad of other meditteranean veggies. Next time I make moussaka, I will definitely be trying her recipe…but in the meantime, here’s mine with a full on photo gallery because I love ya’ll so much xx





Mean ass Moussaka:
Serves: 4-6

2 medium aubergines, thinly sliced into rings
Olive oil, salt and pepper

500 g beef or lamb mince
200 g chorizo, diced – optional
2 onions, finely chopped
125-250 g button mushrooms, chopped – optional
2 fat cloves garlic, crushed
6 mild peppadews, chopped(adds some sweetness and a leeetle bite) – optional
1/4 cup white wine
1/4 cup prepared Nomu lamb or beef stock
1 tin chopped tomatoes
3 T tomato paste
1 t cinnamon
1/2 ground cumin
1/2 teaspoon all spice
1/2 teaspoon smoked paprika (my secret ingredient)
1 t origanum
salt and pepper to taste

White sauce:
50 g butter
50 ml flour
500 ml milk
1 wheel of feta, crumbled
125 ml grated mature white cheddar cheese
salt, pepper and nutmeg to taste
1 egg yolk

Topping:
1/4 c finely grated parmesan cheese
ground nutmeg

Preheat the oven grill and arrange the aubergine slices in a well greased baking tray, drizzle with a little more oil and season with salt and pepper. Grill until golden, turning once. Set aside and set oven temperature to 180 degrees celcius.

In a large pot, heat 1 T olive oil and brown the mince then remove and set aside. Add the chorizo and saute until the fat has rendered, add the onions and gently saute until soft and translucent, now add the mushrooms and fry until softened.

Add the remaining ingredients including the mince, cover and bring to the boil, then reduce the heat and simmer gently for +- 30 minutes. The mince mixture should be quite thick (not runny) and fragrant. Season to taste.

White sauce: in a medium pot, melt the butter and add the flour, whisking together to make a roux, add the milk, whisking all the while and continue until thickened(sauce must coat the back of a spoon). Stir in the feta and half of the parmesan cheese and season to taste. Whisk in the egg yolk.

Layer the aubergine slices and mince in a greased medium to large oven proof dish and finish off with a thick layer of cheese sauce. Top with remaining parmesan cheese and sprinkle with some nutmeg.

Bake for +- 40 minutes until goldena nd bubbling over the sides. YUM!
Serve with garlic bread and a Greek salad.





Moussaka anyone?

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by bitsofcarey

Farfalle pasta with bacon and tomato cream sauce or smoked salmon and lemon cream sauce?

September 25, 2012 in Crush mag recipes, Fish, Meat, Pasta

3 Comments »

I go through phases with food, even pasta. For months, I’ll be obsessed with penne, then linguini, orzo, and now, farfalle (bow tie pasta). Not only are they cute to look at, they serve a great purpose, the sauce and all the good stuff gets stuck in the little folds and crevices. Not a bacon fan? Try my farfalle pasta with smoked salmon trout and lemon cream sauce from Crush! Issue 22 - it is just divine and can be done in minutes! So there you have it, same pasta, two completely different dishes. Both recipes serve 2-4 people.

Which one do you fancy?

Farfalle Pasta with bacon and tomato cream sauce
250 g farfalle pasta, boiled until al dente
250 g streaky bacon
1 onion, finely chopped
1 tin cherry tomatoes, squashed
45 ml tomato paste
5 ml dried oregano
2 ml sugar or to taste
250 ml fresh peas
250 ml reduced fat cream (to make yourself feel better)
¼ c (60 ml) grated parmesan cheese
Salt and pepper to taste

Fry the bacon in a non-stick pan until crispy, add the onion and continue frying until fragrant and translucent.
Add the tinned tomatoes (give them a good squash), tomato paste, dried oregano and sugar. Gently simmer for at least 15 minutes.
Add the peas and cream and simmer for a further 5 – 10 minutes. Stir in the parmesan and take off the heat.
Season with salt and lots of freshly ground pepper to taste.
Gently toss the drained cooked pasta through the sauce. Adjust seasoning.
Serve garnished with grated parmesan and some chopped parsley or chives.

Farfalle pasta with smoked salmon and lemon cream sauce
250 g Farfalle pasta (bow tie pasta)
½ c (125 ml) cream
100 g smoked salmon trout, cut into thin ribbons
Juice and zest of 1 lemon
Handful of chives (+- 15g), chopped

Boil the pasta in salted water until al dente, drain well and place back into the hot pot.
Add the cream, salmon, juice, zest and chives. Allow to gently heat through for a minute.
Season with salt and lots of pepper.
Variation: Add 1 cup of petit pois to this pasta or serve with minted peas on the side

 

 

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by bitsofcarey

Sticky Moroccan ribs with crunchy coleslaw

September 20, 2012 in Crush mag recipes, Meat

3 Comments »

I must admit, I am a huge rib fan which means that I’m quite the fussy one. They absolutely MUST be fall-off-the-bone tender and smothered in a sticky basting sauce full of flavour. For succulent pork ribs, the process can’t be rushed, I gently boil mine for at least an hour until tender and then it’s just a matter of basting and slapping them on the braai, grill or even in a hot oven – believe you me, I tried it all.  Let me just disclose, I’m no braai expert. When it comes to the “braaing” or “webering” part, the hub takes over while I stand watching over his shoulder and add my 2 cents (which irritates him to no end!)

We do these sticky Moroccan ribs often, the basting sauce is characteristically dark and sticky with subtle flavours of fresh orange and cumin. I use this basting sauce for chicken wings too – to dah for!

And of course, you have to serve the ribs with my Crunchy coleslaw (it’s rather healthy too!).

Have a fabulous long weekend celebrating Heritage day with your loved ones – around a braai I’m sure! xx

STICKY MORROCAN RIBS
Serves: 4

1 kg     Pork ribs
Basting sauce:
250 ml (1 cup) tomato sauce
125 ml (1/2 cup) Worcestershire sauce
Juice and grated rind of 2 oranges
125 ml (1/2 cup) honey
15 ml (1 T) cumin seeds
Freshly ground black pepper

Place the ribs in a large pot of salted boiling water, cover and allow to simmer gently for 1 ½ hours or until tender.
Meanwhile you can make the sauce and a salad to go with it.
Combine all the basting sauce ingredients together. Preheat the oven to 220 ˚C.
Place the prepared ribs onto a baking tray, brush liberally with the sauce until well coated. Place in the oven and roast for +- 20 minutes (if the ribs are cold from refrigeration – roast for +- 30 minutes), basting all the while.
Serve with crunchy coleslaw.
You can also do these ribs over the fire.
P.s make sure there are serviettes nearby!

CRUNCHY COLESLAW
SERVES: 4 – 6
Fresh, healthy and full of flavour! For a nice twist, I use yoghurt instead of mayo and add sunflower seeds and chopped granny smith apple.

300 g shredded cabbage and carrot mix
1 red onion, finely chopped
1 granny smith apple, cubed
¼ cup sunflower seeds
¼ cup chopped parsley
¼ cup chopped coriander

DRESSING:
250ml (1cup) low fat yoghurt
30 ml (2 T) olive oil
30 ml (2T) lemon juice (half a lemon)
15 ml (1 T) honey
15 ml (1 T) Dijon mustard
2 garlic, crushed
salt and pepper

Mix the prepared vegetables, apple, seeds and herbs together in a large bowl.
Whisk all dressing ingredients together, pour over the salad and toss well.
Transfer into a serving dish.

These recipes were published in Crush Online Magazine Issue 3

For some classic side dish ideas for the braai, click here

 

 

 

 

 

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by bitsofcarey

Belly warming lamb and cabbage bredie

June 7, 2012 in Curries and casseroles, Meat

2 Comments »


It’s pouring with rain outside and I can’t think of anything better than a bowl of lamb and cabbage bredie. I love how the cabbage becomes so soft and sweet and the lamb just melts in your mouth. I haven’t posted on my blog in a while, so thought I’d share this recipe with you just to let you know I’m still alive in the rat race that is life, haha!
These chilly days remind us to slow down, take a moment to smell the onions, make a bubbling pot of stew and cuddle up on the couch with loved ones and furry friends.

Lamb and cabbage bredie
I add bacon to my bredie for extra flavour and the trick is brown the onions and
meat really well then braise with minimal liquid.
Serves: 6
1 T cooking oil
+- 600 g lamb neck
2 onions, peeled and chopped
250 g bacon, chopped
+- 500 ml Beef or lamb stock or water
1 medium cabbage, chopped and steamed
until soft
4-6 potatoes, peeled and cubed
Salt  and lots of pepper to taste

Heat the oil and brown the meat then
remove from the pot and sauté onions until golden brown and soft.
Add the bacon and fry until cooked through.
Add the meat back to the pot together with the stock and simmer gently for 1
hour or so until the meat is tender. Add more water if necessary.
Add the potatoes and steamed cabbage
and simmer for another 40 minutes (adding more water if necessary).
Serve on fluffy white rice.

For more “stewy” inspiration and recipes, check out Top tips for the perfect stew

P.s. Hope to see you all at FBI 2012 , looking forward to seeing old and new faces.

Warms hugs,
C x

 

 

 

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by bitsofcarey

Honey and soy pork stir fry

April 3, 2012 in Asian flavours, Meat

5 Comments »

I don’t know about you, but this week I’m feeling and witnessing alot of negative energy that I do not enjoy nor entertain. So in the spirit of keeping things light and not taking yourself too seriously, I give you my pork stir fry recipe. It is a winner, winner, piggy dinner! xx

Honey and soy pork Stir fry
Serves: 4
Prep time: 10 minutes
Cooking time: +- 12 minutes

500 g pork loin or neck cut into thick strips
1 T garlic and ginger paste
1 chilli, chopped(if you don’t want it too hot, take seeds
out)
1/2 cup honey
1/4 cup soy sauce
3 T oyster sauce

2 T cooking oil
1 onion, sliced
1 cup julienned carrots
1 cup brocolli florets or mangetout
6 baby corns, halved lengthways
100 g pak choy (chinese cabbage), baby spinach or sliced cabbage
2 t corn flour

200g chinese egg noodles, cooked until aldente and refreshed
in cold water
3 T sesame seeds, toasted in a dry pan
handful of fresh coriander, roughly chopped

Combine the paste, chilli, honey, soy and oyster sauce
together. Add the pork strips and allow to marinate for 15 minutes at room
temperature.

Heat the oil in a wok and brown the pork strips(keep the
marinade aside for the sauce) in portions then remove from the wok.

Add more oil if necessary and fry the onion, carrots,
broccoli and corn for about 3- 4 minutes. Add pak choy and allow it to wilt
then add the pork strips back to the wok and fry for another 2 minutes or so.

Mix the corn flour and left over marinade together and
slowly add around the sides of the wok stirring all the while until the mixture
heats through. The stir fry should look nice and glossy.

Lastly toss through the cooked egg noodles, sesame seeds and
coriander. Keep on the heat until heated through.

Serve immediately!

TIPS:
For a variation, replace pork with chicken breasts or prawns.
I love using pork neck for this recipe, so succulent and tender.
Add bean sprouts and peanuts for extra texture and flavour.

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by bitsofcarey

Simple steak and glass noodle stir fry

November 15, 2010 in Asian flavours, Meat

7 Comments »

What to do with left over braai?

We had loads of left over rump steak from our get together over the weekend. This always happens. Our eyes are too big for our stomachs and we cook too much! Copious amounts of cheese, snacks and wine gets consumed and by the time the food is ready – we are literally filled to the brim. But you all know me by now, “waste not, want not”.  After an indulgent night, a light and tasty stir fry was in order – using a medium-rare braaied rump steak, some veggies in the fridge, glass noodles in the cupboard and finishing off with some asian flavours…soya sauce, oyster sauce, coriander etc. P.s. I’m loving glass noodles, so light and quick to prepare, they look awesome and carry flavours very well.

This truly was a delight to eat on a hot summer’s evening…

You will need: 

Serves 2

1/2 packet of glass noodles

15 ml cooking oil

1 small onion, sliced

2 cloves garlic, crushed

1 chilli, chopped(remove seeds for a mild heat)

1 large courgette, thinly sliced with vegetable peeler

2 carrots, julienned

1/4 cucumber, cut into batons ( I just love fried cucumber!)

300 g left over medium rare rump steak

30 ml soy sauce

30 ml oyster sauce

handful of coriander

Pour boiling water over the glass noodles and stand for 5 minutes, then refresh with cold water.

In a HOT oiled wok, fry the onion, garlic and chilli briefly.

Add the courgette ribbons, carrots and cucumber to the wok and fry for 2 minutes.

Add the steak strips and heat through.

Pour the sauces around the sides of the wok and toss through, together with the noodles.

Add more soy sauce if needed.

Remove from the heat and add the coriander.

Eat asap!

If you are using raw steak, fry the steak first in the hot wok, then remove and continue frying the remaining ingredients, add back into the wok when it’s time to add the sauces etc.

 

Try with shredded left over chicken adding peanuts and sprouts…YUM!

 

If you have left over lamb chops, why not slice up the meat and toss it in a stir fry replacing the coriander with mint and soy/oyster sauce with sweet chilli or plum sauce?

 

 

Some other Asian inspired stir fries to try:

Sweet and sour chicken and veg chow mein

Beef stir fry in black bean sauce

 

 

Thought this may come in handy for some of you this week xx

 

P.s I’m extremely bummed that my favourite contestants, Justine and Chris, are out of the finals in Masterchef AUS. Julie = no comment.

 

C xx

 

 

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by bitsofcarey

Summery spag bol

November 1, 2010 in Meat, Pasta

14 Comments »

When we think of a quick weeknight dinner, we automatically think pasta and the most common one would be spaghetti bolognaise. I have many versions of a bolognaise. My favourite one is when I do a mirepoix and I use a combination of mince(beef, lamb and pork or some chopped up bacon). Depending on my mood, I add red or white wine with stock and allow it to reduce together with tomato puree etc. However, when I am lazy I do the bare minimum spag bol. Onion, beef mince, tomato puree, stock, dried herbs, salt, pepper, sugar. Toss it with spaghetti and grated cheese and done!

 

I haven’t made this pasta dish since the weather started heating up, but last week I had this vision of a summery spag bol – ordinary bolognaise and spaghetti combined with greens(basil, baby spinach, rocket), rosa tomatoes and grated cheese tossed through at the end! YUM!! The heat from the sauce wilts the leaves and melts the cheese to perfection.

 

You will need:

Serve 2-4

 

250 g whole wheat spaghetti, cooked in salted water until al dente and drizzled with olive oil

 

15 ml olive oil

+- 500 g lean beef mince

1 onion, chopped

1 tin of tomato puree

+ – 125 ml prepared beef stock

5 ml dried mixed herbs

10 ml sugar

salt and pepper to taste

 

250 ml combination of grated mature cheddar and parmesan cheese

Handful each of basil, baby spinach and rocket

125 g baby tomatoes, halved

 

Heat the oil in a saucepan and brown the meat then remove and set aside.

In the same pan, saute the onion until soft, return meat to the pan together with the puree, stock, dried herbs and sugar, cover and bring to the boil. Once it starts to bowl, remove the lid and reduce the heat to a moderate temperature allowing the mince sauce to simmer gently for +- 20 minutes. Season to taste.

Add the cooked pasta, greens, tomatoes and cheese to the mince sauce and toss until well combined. Adjust seasoning again if need be.

 

Eat as is – no need to serve with a salad – the salad is already in there!

This is when you add the pasta, greens and cheese to the mince sauce.

Moments later

 

Sexy isn’t it?

 

Have a fabulous week lovelies!

 

And my motto for the week is…

 

“Don’t sweat the small stuff!”

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by bitsofcarey

Simple steak salad after the “groot braai”

September 27, 2010 in Meat, salads

7 Comments »

We woke up on Saturday morning with dishes piled to the roof after our “groot”  braai the night before. It was all worth it though, good times! Our fridge was filled with left overs, particulary, steak (it was a bring and braai – everyone took advantage of the woolies steak promotion, i suspect). So with the steaks in mind, we opted for a light lunch – a simple steak salad.

No recipe needed…I sliced left over steak(rump) into thin slices and tossed it with mixed salad greens, sliced salad onions and a few ripe baby tomatoes. Drizzle with Ina Paarman Blue cheese salad dressing. A bit of freshly ground pepper. Serve with crusty bread.

Here’s to a awesome week all!

C x

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by bitsofcarey

Lamb chop and veg korma made from bits and bobs

August 5, 2010 in Curries and casseroles, Meat

4 Comments »

Do you ever find yourself with a fridge full of half used ingredients from veg to canned goods? Well this happens in our home often, and is also when I create some of my best recipes. I had a few lamb chops in the freezer, 1 tomato, 1/2 a broccoli, 1 sweet potato, 1/2 can of chopped tomatoes, 1/2 small tub of bulgarian yoghurt, 1/2 can coconut milk, a few raisins…the list goes on. I cannot handle wasting, so this is what I made…

 

Lamb chop and Veg korma made from bits and bobs

serves 4

15 ml cooking oil

6 lamb chops(or 500 g stewing lamb)

2 onions, finely chopped

30 ml Korma spice – I use Spice Mecca

1 tomato, seeds removed and chopped

1/2 tin chopped tomato

1/2 tin coconut milk

1/2 to whole tub of Bulgarian yoghurt

10 ml sugar

1 sweet potato, cubed

a handful of raisins

1/2 broccoli, cut into florets

10 ml lemon juice

salt and pepper to season

 

Brown the meat in the heated oil, then remove and set aside.

Gently saute the onion and spice until soft and golden.

Add the meat back into the pot, together with the tomatoes, coconut milk, yoghurt, sugar and potato and raisins.

 Simmer covered for +- 40 minutes or until the meat is tender.

Add the broccoli and simmer for a further 10 minutes.

Add lemon juice and season.

Thicken with a bit of cornflour if need be.

Serve with couscous or rice.

 

This was just divine! You could use full tins of all the above, then you would just increase your veggies and meat. Loved the sweetness of the raisins, imagine adding a few dried apricots?

 

Wow, this week has flown by!

 

C xx

 

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