Coconut Cream Curry
Ingredients
1 chicken cut into portions
2 onions thinly chopped
2 teaspoons garlic paste
1 teaspoon ginger paste
Salt to taste
2 pieces of The Spice Centre Stick Cinnamon
1 teaspoon of The Spice Centre Cumin Seeds (Jeera Seeds)
2 tablespoons of The Spice Centre Special Curry Mix (Medium or Hot)
2 Potatoes cut into cubes
1 tablespoon Tomato Paste or Puree
250ml Coconut Cream
Method:
1. Heat 3 tablespoons oil.
2. Add onions, cumin seeds and stick cinnamon.
3. Cook until soft and golden.
4. Add garlic, ginger and spices with a little water and braise well. 5. Add chicken, potatoes and tomato paste.
6. Cook chicken until it starts to brown.
7. You may need to add water at this stage.
8. Add salt to taste.
9. Add coconut cream and cook for 5 min.
10. Garnish with coriander leaves and serve with rice, roti or naan.
11. Enjoy!
Tandoori Chicken
Ingredients
1kg Chicken cubes
5 tablespoons plain yoghurt
2 tablespoons The Spice Centre Tandoori masala
2 teaspoons garlic paste
4 tablespoons lemon juice
Add salt to taste
Method:
1. Mix all ingredients together and marinate chicken.
2. Cover with foil and place in oven for +- 45min on 200 degrees. 3. Baste chicken on regular intervals with the sauce in the baking tray.
4. Grill the chicken before serving.
5. Enjoy with roti or naan!
Kashmiri Mutton Curry
Ingredients
1kg lamb pieces
2 heaped tablespoons The Spice Centre kashmiri masala
2 sliced onions
1 grated tomato
4 tablespoons fresh cream
1 teaspoon ginger paste
2 teaspoons garlic paste
Method:
1. Braise onions until golden brown with a little oil.
2. Add meat and kashmiri masala and braise well.
3. Add tomatoes and cook meat until tender.
4. Add cream and cook for two minutes.
5. Enjoy with rice, roti or naan!
SPLIT PEA SOUP
Ingredients
500 g green split peas
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 potatoes, peeled and cubed
2 litres chicken or vegetable stock
1 tsp Spice Centre Garlic Powder
1 tsp Spice Centre Jeera (Cumin)
1 tsp Spice Centre Mixed Herbs
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped
Method:
1. Rinse the split peas thoroughly and drain.
2. Heat a little oil in a large pot. Add the onion, carrots and celery and sauté for 5 to 8 minutes until softened.
3. Add the Garlic Powder and cook for 1 minute.
4. Add the split peas, potatoes and stock. Stir well and bring to the boil.
5. Reduce the heat, cover and simmer for 45 to 60 minutes, stirring occasionally, until the split peas and potatoes are soft.
6. Add the Jeera, Mixed Herbs, salt and black pepper. Stir well.
7. Blend until smooth and creamy, or blend only partially if you prefer a chunky soup.
8. Taste and adjust the seasoning if needed.
9. Garnish with fresh parsley and serve hot with crusty bread.
CAPE TOWN WINTER STEW
Ingredients:
1 kg meat, chicken or sausage of your choice
1 onion, chopped
2 tbsp Spice Centre Garlic Powder
1 tsp Spice Centre Ginger Powder
2 Spice Centre Bay Leaves
1 tsp Spice Centre Allspice
4 Spice Centre Whole Cloves
1 tsp Spice Centre Mixed Herbs
2 tbsp Spice Centre Stock Granules
1 tsp salt, or to taste
½ tsp black pepper
4 potatoes, peeled and cubed
3 carrots, sliced
1 cup peas
2 cups mixed vegetables of your choice
2 cups water
2 tbsp tomato paste
2 tbsp cooking oil
Method:
1. Heat the oil in a large heavy-based pot. Brown the meat, chicken or sausages on all sides. Remove and set aside.
2. Add the onion to the same pot and sauté until softened.
3. Add the Garlic Powder, Ginger Powder, Allspice, Cloves, Mixed Herbs, salt and black pepper. Stir for 1 minute to release the spices.
4. Return the meat to the pot. Add the tomato paste, Stock Granules, Bay Leaves and water. Stir well.
5. Cover and simmer gently for 45 minutes to 1 hour, or until the meat is tender.
6. Add the potatoes, carrots and mixed vegetables. Continue cooking for 20 to 30 minutes until the vegetables are tender.
7. Add the peas during the final 5 minutes of cooking.
8. Remove the Bay Leaves and Cloves before serving.
9. Serve hot with fluffy rice, fresh bread or your favourite side.
