Normandy Pork

I thought that this recipe sounded nice so decided to give it a go.  I have never used apple in anything (other than a dessert) before so wasn’t too sure about it but it turned out really nice.  It also calls for beer which is an added bonus! 

Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons oil

1 x Red onion, diced

500g pork fillet, sliced

1 x Can Bachelors Condensed Cream of Mushroom Soup

150ml Beer

1 x apple, cored and sliced

2-3 Tablespoons sour cream

1 x Tablespoon chopped fresh parsley

Method:

Heat the oil in a pan and gently fry the onion until soft.

Add the pork and cook until brown.

Add the soup and Beer and gently simmer for about 20- 30 mins or until the pork is tender.

Add the apple 5 minutes before the end of the cooking time.

Just before serving, swirl in sour cream and chopped parsley.

Serve on a bed of rice with mixed veg.



Add crushed chilli's if you want to add an extra kick.



Mexican Mince

I wasn’t sure about this recipe when I first saw it as I thought that the ingredients were a little strange but I decided to give it a go anyway.  It was really tasty and I made Taco Bowls for the first time ever!

Adapted Recipe and Pictures by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

1 x Packet Minced Beef
1 x onion, sliced
2 x cloves garlic, crushed
1 x Large Potato, cut into small cubes
1 x courgette, cut into cubes
1 x 400g can chopped tomatoes

1 x Teaspoon Sugar
2 x Teaspoon curry paste
150ml (¼ pint) water
2 x Teaspoon Mango Chutney
8 cherry tomatoes, halved
1 x Crème Fraiche

Method:

Heat the oil in a pot and fry the onion for 1 – 2 mins.

Add the mince and cook until brown.

Add the tin of tomatoes and cook for a further 5 mins on high heat.

Add the teaspoon of sugar.

Add all the chopped veg and cook on a gentle heat for 15 – 20 mins or until veg is tender.

Add the cherry tomatoes and Crème Fraiche.

Serve in taco bowls with boiled rice.

Cajun Meatballs with Cous Cous

These spicy southern-style minced pork meatballs are great with Cous Cous and a side salad.

Ingredients:

450g (1lb) lean minced pork

½ red onion, finely chopped

1 garlic clove, peeled and crushed

¼ cup fresh white breadcrumbs

1 x Egg

2 x Teaspoon Cajun seasoning

2 x Tablespoons Oil

1 x Courgette

1 x Red Pepper

Method:

Put the pork, onion, garlic, breadcrumbs, Cajun seasoning and egg in a bowl.

Mix well with clean hands.

Shape the mixture into meatballs.

Thread them onto skewers with pieces of the courgette and red pepper.

Heat the oil in a large non-stick frying pan and fry for 10-15 mins until browned and cooked through.

Serve with Cous Cous.

Zucchini Rolls with Herb-Marinated Mozzarella

This recipe is really easy to follow and it makes a good starter / snack.

Ingredients:

1 x Mozarella Ball cut into strips

1 x medium sized green Zuchinni

Herb dressing

Herb marinade:

4 Tbsp extra virgin olive oil
2 Tbsp white wine vinegar
3 Tbsp of finely chopped fresh herbs
sea salt
freshly ground black pepper

Method:

Mix finely chopped herbs, olive oil and vinegar, season with salt and pepper.

Add mozzarella and stir gently, until they're coated with the herb vinaigrette.

Leave to stand for 30 minutes, stirring couple of times.

Using a grater, cut zucchini into strips.

Blanch in boiling water for 60 seconds.

Remove from water and plunge into ice cold water.

Remove from water and dab with kitchen towel to dry.

Lay a piece of the Zucchini flat.

Place a piece of the mozzarella onto the tip of Zucchini strip and roll.

Continue until done.

Drizzle with the vinaigrette.

A belated Christmas get together

My friends, Kelly PM, Sandra, Kelly PG and Darren were supposed to come for dinner before Christmas but we had to cancel it because of the snow.  We eventually got around to getting together and I decided to make Spaghetti.  I also made them cross stitch keyrings using the first letter of their names and their favourite colours.  My mom also came so in total there were 9 of us.  The entire meal cost me £12.00 which I thought was really good as it's still a long way till pay day and I am having to watch the pennies. 

Main Course:

Spaghetti with Tomato, Chorizo and Bacon

Dessert:

Chocolate Mousse

Splodge

Home made bread

Home made Salad dressing

Salad



They key rings that I made




Add a chocolate heart




Wrapped up




Ready to garnish




Spaghetti




Chocolate Mousse and slodge




Home made bread - hand made.




Home made bread





Home made salad dressing

 

Sausage, Mashed Potatoes and Relish

Everyone knows how to make sausage and mash but this is how I make it.  You can make ordinary gravy but we prefer tomato and onion relish.  I served it on the side as my son prefers it this way - teenagers!  lol.  Enjoy!

Recipe and pictures by Amanzi Fundu


SAUSAGES

Ingredients:

2 x Tablespoons oil
6 x Pork Sausages


Method:


Heat the oil in a pan.
Add the sausages and cook until brown.
Turn them occassionally to ensure that they are the same colour all over.
Serve.


MASH
Ingredients:


5 - 6 Potatoes, peeled
2 x Tablespoons butter
1 x Teaspoon Aromat
1/4 cup Milk


Method:


Boil the potatoes until soft.
Mash them using a masher.
Add the milk and continue to mash.
Add the aromat and butter and stir with a fork
Return to heat for about a minute and stir.
Remove from heat and serve.




RELISH


Ingredients:


2 x Tablespoons oil
1 x Onion, diced
1 x Can Tomatoes, chopped
1 x Teaspoon sugar
1 x Teaspoon Garlic
4 x Fresh Basil Leaves


Method:


Heat the oil in a pot.
Add the onion and garlic and cook for 2 - 3 mins.
Add the Tomatoes and bring to the boil.
Reduce heat and allow to simmer
Add the sugar.
Add the basil about 2 - 3 mins before serving

Rum & Date Chocolate Truffles

I finally decided to make some truffles.  They are easier to make than I thought and the added dates took me back to my primary school days.  Enjoy!

Ingredients:

300g Chocolate (200g milk, 100g dark)

4 x Dates, diced

2 x Teaspoon Rum

2 x Tablespoons Clear Honey

250 ml Double Cream

30g Cocoa Powder

30g Icing Sugar

Method:

Break the chocolate into small pieces and place in a bowl over simmering water.

Stir until the chocolate as it gently melts.

Remove from heat and allow to cool.

Mix the dates, cream, rum and honey together.

Fold in the chocolate.

Chill the mixture for at least 3 hours.

Take small pieces of the mixture and roll between your fingers to form balls.

Mix the icing sugar and cocoa together and coat each truffle.

Pop them into truffle cases and refrigerate.

Please note:

Before rolling the truffles, rinse your hands in cold water to stop the chocolate from melting.

Should make between 25 – 30 truffles.

Will last for up to a week in the fridge.

Mexican Chilli Chicken

I am going to let you in on a little secret.  Not only do I get my inspiration from recipe books but I also get it when I go food shopping.  How?  Well, if I see a sauce (for example) that I like the sound of I will read the ingredients and directions and then go home and recreate it.  It’s really very simple and by doing this you won’t be eating the added preservatives etc. 

This recipe is one of my shopping inspiration creations.  It was very tasty but the picture really doesn’t do it justice.  I still don’t have a proper camera.  Am saving though so maybe one day I will be able to post some nice pics to go with my recipes.

Ingredients:

1 x Tablespoon oil

1 x Onion, sliced

1 x Orange pepper, sliced

4 x Chicken breasts, sliced into strips

1 x Teaspoon Cumin seeds, crushed

1 x Teaspoon Coriander seeds, crushed

1 x Teaspoon Garlic, crushed

1 x Teaspoon Chilli flakes, crushed

1 x Teaspoon Paprika

1 x Can Tomatoes, chopped

1 x Teaspoon sugar

1 x Cup Water

Salt and Pepper to taste

Method:

Heat the oil in a pot.

Add the onion and pepper and cook for 2 – 3 mins.

Add the chicken and cook for a further 5 mins.

Add the herbs and spice mix and cook for about 1 min.

Add the can of tomatoes, water and sugar.

Bring to the boil.

Reduce heat and allow to simmer for about 10 – 15 mins.

I crushed my herbs/spices using a pestle and mortar.

Chorizo and Chick Pea Salad

Wanting to eat more Beans & Pulses I created this recipe from the ingredients that I had in my pantry / fridge and I wasn’t disappointed with the end result.  Fairly easy to make and a combination of my favorite flavors made it an instant hit.  I hope you will enjoy it as much as I do.

Ingredients:

2 x Tablespoons oil

½ x Onion

2 x Teaspoons Garlic, crushed

2 x Teaspoons Thyme, dried

¼ Chorizo sausage, sliced

100ml Passata

1 x Teaspoon sugar

¼ Mozzarella Ball, chopped into chunks

4 x Cherry Tomatoes, Halved

1 x Can Chick Peas, drained and rinsed

1 x Chilli, diced (optional)

Handful of lettuce

Salt and pepper to taste

Method:

Heat the oil in a pan.

Add the onion, garlic and herbs and cook for 2 – 3 mins.

Add the Chorizo and cook for about another minute.

Add the Passata and bring to the boil. 

Reduce heat and add the teaspoon of sugar.

Add the can of chickpeas and allow to cook for about 5 mins on a gentle heat.

Add the mozzarella, tomatoes and chilli

Season to taste.

Serve warm (not hot) on a bed of lettuce.

Chakalaka Chicken Salad

This chicken salad is simple to make but is extremely tasty.  If you like Nando’s and are trying to lose weight then this is recipe is definitely worth a try.

Recipe and pictures by Amanzi-Fundu

Ingredients:

1 x Chicken Breast, cut into strips

¼ Cup Nando’s Chakalaka sauce

2 x Tablespoons oil

1 x Handful Lettuce

3 x baby beetroot, halved

3 x Pickled Onions, halved

3 x Cherry tomatoes

6 x Olives

Method:

Marinade the sliced chicken breast in the Chakalaka sauce for 10- 20 mins.

Heat the oil in a pan.

Add the chicken breast (including the sauce) and gently cook for about 6 mins.

Remove from heat

Put the lettuce on a plate and top with the cooked chicken

Assemble using the other ingredients.

Note:

Ensure the chicken isn’t too hot when you add it to the lettuce or it will wilt

Toad in the Hole

My friend, Kelly, introduced me to Toad in the hole.  It’s a traditional English dish consisting of sausages in Yorkshire pudding batter, usually served with vegetables and onion gravy.  I have only made it a couple of times and I really need to improve on my batter mixture but it’s still tasty none the less.

Ingredients:

8 x Pork Sausages

1 x Teaspoon Olive Oil

100g Flour

1 x Egg

300ml Skimmed Milk

2 x Teaspoon Mustard, wholegrain

1 x Teaspoon Thyme, fresh

Method:

Preheat the oven to 180C (fan oven).

Put the Sausages into a small shallow non stick baking dish, add the oil and cook for about 15 mins.

Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.

Pour the batter baking dish and return to the oven for 300 minutes until the batter is risen and golden.

Serve with veg and gravy.

Creamy Tomato & Sausage Pasta

Lots of American recipes call for sausage meat which I thought was slightly strange at first but I decided to give it a go and this recipe is the result.  I don’t normally make creamy pasta sauces but it turned out really well and my children really enjoyed this dish.

Ingredients:

1 x box Passata

1 x tub (280 ml) Cream

1 x teaspoon sugar

2 x Tablespoons oil

1 x Onion, diced

1 x Teaspoon garlic, diced

1 x Tablespoon Thyme, dried

1 x cup Sausages, skin removed (alternatively use sausage meat)

3 x cups whole wheat pasta, prepared according to instructions.

¼ cup Feta cheese, crumbled

½ Cup Cherry Tomatoes cut in half

Salt and pepper to taste

Method:

To make the sauce:

Add the box of Passata to a pot and gently heat.

Add the cream and allow to simmer for 10- 20 mins.

Add the teaspoon of sugar.

For the sausage mixture:

In a different pot, add the oil, onion, garlic and herbs and cook for 2 – 3 mins.

Add the sausage meet and cook for a further 5 mins or until done.

Mix the sauce in with the already prepared pasta.

Mix the sausage mixture in with the pasta, keeping some aside for garnishing.

Allow to sit for 2 – 3 minutes so that the pasta absorbs some of the sauce.

Dish the pasta up and sprinkle with some of the sausage you set aside, the cherry tomatoes and feta cheese.

Kolokythokeftedes (Zucchini and Feta Balls)

 Very similar to the fritters that I made and just as tasty.

Ingredients:

2 cups zucchini, grated,
1/4 cup of feta, crumbled
1 clove garlic, diced

1 x Carrot, Grated
1 x Onion, grated
1 handful herbs

1 egg
salt and pepper to taste
flour
breadcrumbs
oil for frying

Directions:Mix the zucchini, feta, garlic, onion, herbs and egg and season with salt and pepper.
Mix in equal parts flour and breadcrumbs until you can work with the mixture to form balls.
Form the mixture into balls and dust in flour.
Fry in oil until golden brown and set aside to cool.



Rolled and ready to fry



Frying

Chilli Bites

I fell in love with Chilli Bites whilst living in South Africa many years ago.  They are really tasty and go down a treat when you are having a couple of beers and/or watching rugby.  I hope you will like them as much as I do.

Recipe and pictures by Amanzi Fundu.

Ingredients:

150 g Chickpea flour

15 ml Cake flour

1 Medium-sized potato, coarsely grated

1 Medium-sized onion, grated

2 x Teaspoons ground coriander seeds

1 x Teaspoon ground cumin

3 Green chillies, diced

½ x Teaspoon salt

1 x Teaspoon Paprika

1 x Teaspoon Baking powder

Oil for frying

Method

Sift all the dry ingredients into a large mixing bowl.

Then add the remaining ingredients.
Mix in enough water to make a stiff batter.

Heat some oil in a large frying pan and then add spoonfuls of the mixture to the oil.

Turn over when golden brown

Drain on paper toweling.

Serve with a dip of your choice (I used Mrs. Balls Chutney and Crème Fraiche)

Philly & Chorizo stuffed Chicken Breasts

 I haven’t been menu planning (naughty!) so I wasn’t sure what to make for dinner last night.  I stopped at the shop on the way home and they had chicken breasts and Philadelphia on special so I decided to make this recipe.  I already had the Sage, Chorizo and Prosciutto at home.  I was extremely happy with the way the chicken turned out – very moist and tasty.

Recipe and pictures by Amanzi Fundu.

Ingredients:

50ml Oil

3 x Chicken Breasts

6 x Teaspoons Philadelphia Cheese

6 x Sage Leaves

6 x Slices Chorizo

3 x slices Prosciutto  

Method:

Slice the chicken breasts to form a pocket.

Add the cheese (2 x teaspoons for each breast.)

Add the chorizo in with the cheese (2 x for each breast.)

Top with Sage leaves and cover with the Prosciutto (Ensure that the prosciutto covers the opening)

Heat the oil in a large pan.

Quickly (and gently) fry the chicken breasts on each side for about 2 – 3 mins.

Transfer to a baking dish, cover with foil and bake for 20 mins.

I served mine with Cous Cous and a side salad.