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)

Beef Curry

I realized that I hadn’t made curry in a while so I decided to make some for dinner on Sunday night.  This recipe, which my ex husband taught me, is really easy to make and tastes just as good as any curry you would get at an Indian Restaurant.

Original Recipe by Gareth Stubbs.
Adaptation and pictures by Amanzi Fundu

Ingredients:

1 x onion
2 x teaspoons garlic, finely diced
2 x teaspoons chilli, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x box Passata

1 x Kg of Beef

3 x Tablespoons Crème Fraiche

1 x plate mixed herbs, spices and curry power

Salt and pepper to taste

Method:

Heat the oil in a large pot

Add the onion, chilli, garlic and herbs and cook until onion is tender.

Add the plate of mixed herbs, spices and curry powder.

Cook for about 5 mins, stirring continuously.

Add the Beef and stir well to coat in the curry ‘paste’.

Add the box of Passata.

Using the empty box, add some water.

Cover and cook on full heat for about 5 mins.

Turn the heat down and allow to cook gently for about 35 mins.

Add the sugar and season to taste.

Serve with rice.

Preparing the herbs, spices and curry powder

Chicken Tandoori Masala

Tandoori Masala is used extensively in dishes like Tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and Tandoori Masala and is then roasted at a very high heat. The chicken has a pinky-colored exterior and a savory flavor.

Ingredients

4 x Chicken Breasts

1 x Tablespoon Garlic, crushed

2 x Tablespoons Natco Tandori Masala

1 x Cup Natural Yoghurt

½ Cup Water

3 x Tablespoons * Butter Ghee

Salt and Pepper to taste

Method

Mix together all the ingredients in a bowl.

Place the chicken into the marinade and allow to marinate for 4 hours or over night.

Grill the chicken, basting with the butter, for about ½ an hour.

Garnish with lemon and serve on a bed or rice.

*Butter Ghee is clarified Butter.  To find out how to make clarified butter click here.

Curry, Pino Colada's, Banoffee and Special Friends

In need of some cheering up, my friends, Kelly and Darren, came to visit me last week and I made them dinner.  We had Chicken Curry, the daddy of all Banoffee Pies and Pino Colada's.

Kelly & Darren

Ready

Chicken Curry with Rice and Potatoes





Plating up



Home made Rosemary Foccacia



The daddy of all Banoffee's





Banoffee Pie and Chocolate Hearts





Lamb Curry

We love curry and we eat it often.  Gareth (my ex husband) taught me how to make curry 14 years ago and I have been making it ever since.  Enjoy!

Ingredients:
1 x onion
2 x teaspoons garlic, finely diced
1 x teaspoon chilli, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x box passata
2 x packet of lamb
8 x new potatoes
1 x plate mixed herbs, spices and curry power
Salt and pepper to taste


Method:
Heat the oil in a large pot
Add the onion, chilli, garlic and herbs and cook until onion is tender.
Add the plate of mixed herbs, spices and curry powder.
Cook for about 5 mins, stirring continuously.
Add the Lamb and stir well to coat in the curry ‘paste’.
Add the box of Passata.
Using the can, add some water.
Add the potatoes.
Cover and cook on full heat for about 5 mins.
Turn the heat down and allow to cook gently for about 35 mins.
Add the sugar and season to taste.
Serve with rice.

Sausage Curry

My ex mother-in-law introduced me to sausage curry.  It's a nice change from your standard meat curries and is a big hit with my children.  My son even made it for his cooking exam at school.



Ingredients:
1 x onion
2 x teaspoons garlic, finely diced
1 x teaspoon garlic, finely diced
4 x tablespoons oil
2 x tablespoons mixed herbs, dried
1 x teaspoon sugar
1 x can chopped tomatoes
½ tub crème fraiche
1 x packet chipolata sausages
1 x plate mixed herbs, spices and curry power (as per pic below)
Salt and pepper to taste

Method:
Heat the oil in a large pot
Add the onion, chilli, garlic and herbs and cook until onion is tender.
Add the plate of mixed herbs, spices and curry powder.
Cook for about 5 mins, stirring continuously.
Add the sausages and stir well to coat in the curry ‘paste’.
Add the can of tomatoes.
Using the can, add some water.
Cover and cook on full heat for about 5 mins.
Turn the heat down and allow to cook gently for about 15/20 mins.
Add the sugar and season to taste.
Add the crème fraiche.
Serve with rice.

Spice mix - Curry powder, cumin, fennel, curry leaves, indian cinnamon. cardamom, mustarad seeds.