Tag Archives: vinnig

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + eggs + chillies + basil . a thai match made in heaven

the simplicity of mince meat + chillies + basil . a thai match made in heaven

When I arrived at home on Friday night there was a huge red gift on my kitchen table from my loving husband. It was a huge, huge bag of red chillies – do you perhaps think he wanted to tell me something? Anyway, seeing these beautiful chillies took me back to Thailand – and my dear friend Pierre (kitchenbabble.com) in Bangkok. In 2010 I was privileged enough to spend a week in Bangkok where we shared the most wonderful times preparing all sorts of Thai dishes and specialities … but back to the chillies … chillies can be found in nearly every Thai dish or element of Thai cuisine – and rightfully so. I left Bangkok with the most fantastic memories and loads of recipes … but this one –  is my ultimate favourite – I gave the Grapua Moo Sub a bit of a twist.  Its easy to make and soooo tasty! Just so you know though … I added a bit of lemon juice and black pepper to the dish. Its heaven when that yellow of the egg breaks and spills over the cooked mince and rice.

mince meat + eggs + chillies + basil . a thai match made in heaven
 
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Serves: 3-4
Ingredients
  • 500g Extra lean mince meat
  • 2T Oil for frying
  • 8 Cloves of garlic – finely crushed - I love grating my garlic on the smallest side of the grater
  • 2T Fish sauce – I tend to use more – taste and see what your palette says
  • 3 - 4 Red chillies – chopped -I don't take the seeds out - I do like things hot
  • One nice big pinch of freshly grounded black pepper
  • A big squeeze of lemon juice
  • A huge handful of fresh basil leaves - please be generous
  • 3-4 Eggs (1 egg per person)
  • Cooked basmati rice or if you prefer normal rice
Instructions
  1. Heat your oil + add the mince - loosen the meat with your fork. It must be loose, fine and brown. Fry slowly till the meat is cooked.
  2. Now all you do is add the garlic, fish sauce, chillies and pepper. Stir it and let it cook for a few minutes.
  3. Add the lemon juice, taste and correct the seasoning with salt (I prefer fish sauce) and pepper.
  4. Poach or fry the eggs( if you fry your eggs make sure that these are sunny-side up and soft).
  5. To serve: Add the fresh basil to the mince. Scoop some rice into a bowl. Then add some mince to the rice. Top the dish with a soft poached or fried egg - season you egg with salt to taste. Enjoy!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart

tomato + onion + basil + puff pastry = easy + hearty tomato tart

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tomato + onion + basil + puff pastry=easy + hearty tomato tart

I just LOVE tomatoes – and I need no inspiration to cook with these amazing and nutritional gifts from nature’s wonderful garden. This is probably the easiest and most delicious tomato tart you will ever taste – simple, hearty, sweet and sour and such a rich taste when combined with the caramalised onions! Try my easy puff pastry – you only need 1.5 hours and its fluffy and flaky.
Serve this with a side serving of rocket salad + balsamic dressing!

 

tomato + onion + basil + puff pastry = easy + hearty tomato tart
 
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Author:
Serves: 6
Ingredients
  • 1 ½ Big onion – thinly sliced
  • 2 T Olive oil
  • Pinch of salt
  • 500g Rosa tomatoes
  • 1 Roll puff pastry
  • 30 - 40 g Parmesan cheese grated
  • 1 handful of shredded fresh basil leaves
  • Salt
  • Pepper
  • To serve
  • Parmesan shavings
  • Handful of basil leaves – shredded
Instructions
  1. Preheat your oven to 200°C.
  2. In a pan - on medium heat - caramalise the onions for about 10 minutes until golden brown.
  3. Take a +- 37cm by 25cm pan (+- the same size as the puff pastry) put the tomatoes in the pan. Sprinkle with olive oil and roll around till each tomato is lightly coated in oil. Sprinkle generously with salt and a bit of black pepper.
  4. Take the caramalised onion and scoop these over the tomatoes.
  5. Sprinkle the grated parmesan and a hand full of shredded basil over the tomatoes.
  6. Take the whole piece of pastry and cover the tomatoes. Don’t press it down or anything. I you want you can tuck the sides in.
  7. Bake for 25 minutes or till pastry is a lovely golden colour.
  8. Turn over on a big dish (so the tomatoes are on top) and sprinkle some shredded fresh basil and parmesan shavings.
  9. Cut into pieces and serve with your green rocket salad….
  10. Remember to never forget the "pomme d’amour"!

 

20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth = healthy hot winter warmer

20 minutes + salmon + asian broth=healthy hot winter warmer
I am by nature a foodie and as foodies go, we all have our foodie idols … One of my foodie idols is Chef Peter Tempelhoff – not only is he a great chef but also not too shabby on the eye – oh, who am I kidding everyone … he is hot! And if you come to my office you will see an A3 poster of him hanging next to my desk … but to my utter dismay two of my wonderful colleagues Johann and Pieter gave Chef Tempelhoff a mustache and a tattoo 🙂 … Anyway, two weeks ago I attended the Table of Peace and Unity lunch on the slopes of our wonderful Table Mountain and Peter Tempelhoff was one of the chefs responsible for the starter [miso sesame cured salmon and ginger prawn spring roll with soja jalapeno dressing]. I don’t know if it was the dish or perhaps him walking past that inspired me to do something hot with salmon. So later in the week I visited my Chinese supermarket for some ingredients and over the weekend made this really delicious, salmon in a hot and sour Asian broth. Hope you enjoy it as much as I did! It’s so easy … so tasty and so fresh … and cheers to the hot chef who inspired me to make this dish!

20 minutes + salmon + asian broth = healthy hot winter warmer
 
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Serves: 4
Ingredients
  • 150g x 4 Skinless salmon steaks
  • Salt and black pepper
  • For broth
  • 1L Chicken stock (I use stock cubes for this – that’s what they do in Asia :-))
  • 2-3 Green chillies (...if you like things a little hotter, spice it up with one more ... but not too many as it will overpower your dish )
  • +-20cm piece of lemongrass – crushed with the back of your knife and cut into pieces (if you cannot find it but you do stay in Cape Town – contact me, I have a huge bush in my garden!)
  • 1 Garlic clove – finely sliced
  • 1 Thumb size piece of fresh ginger – finely sliced
  • ¼ Cup of soya sauce
  • 4ml Sesame oil - just under a teaspoon (be very careful that you don’t overdo the sesame oil)
  • Juice of 2 limes (small) or 1 lemon
  • 2 Spring onions – chopped diagonally into thin slices
  • Handful of fresh coriander – roughly shredded by hand
  • Bean sprouts to garnish and to add some crunch
Instructions
  1. In a saucepan or pot add all the ingredients for the broth – except the spring onions, coriander and bean sprouts. Bring to the boil and simmer for about 5-10 minutes allowing all the flavours to infuse.
  2. In a non stick pan fry the salmon until brown on both sides - +-2-3 minutes on each side should do. The salmon must still be rare inside – but you must be able to flake it with a fork. Season with salt and pepper.
  3. To serve: Pour some of the broth through a sieve into a 4 bowls, add some spring onion and coriander. Put the salmon in the middle of the bowls and add some bean sprouts to garnish. I love fresh ginger so I always add the ginger I used for the broth in my bowl.
  4. Tuck in and enjoy!

 

malay infused seafood soup

malay infused seafood soup

malay infused seafood soupThis is my all-time favourite winter soup recipe. It lies very close to my heart for two reasons – I was introduced to this recipe by my wonderful chef friend, Louis Verwey (the recipe was very different then and I developed it as I went along into what it is today) and secondly this recipe took me through to the Top 50 of Masterchef SA and earned three overwhelming and resounding yes’s from judges Andrew, Bennie and Pete. My Masterchef journey was an incredible experience, it was an amazing roller coaster ride of emotions, nerves and sheer excitement but the best part was meeting all the fantastic people who all share a common passion – cooking! This adventure re-ignited in me the fire and a burning desire to learn and share in the fun, frivolity and sheer pleasure that comes with cooking and everything culinary. I am very proud to have made it into the Top 35 only to be booted out on the potato challenge. Needless to say I have not cooked or peeled a potato again – but that is a story for another day…enough about me…back to this exquisite soup …

malay infused seafood soup
 
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Author:
Serves: 6
Ingredients
  • For the stock
  • 1 celery stick, chopped (with the leaves)
  • 1 onion, cut in half (I keep the skin on - I only peel the onion if I want to make a clear stock)
  • 1 carrot, chopped (…again keep the skin on – didn’t we learn that all the nutritional value lies in the skin?)
  • 5 black pepper corns
  • 2 cardamom pods
  • 1 clove of garlic cut in half
  • 1 small bunch of parsley
  • 350g white fish – I use small whole hakes which I cut into chunks
  • 800ml water
  • 1 clove garlic, finely grated
  • Seafood
  • 24 mussels in ½ shell
  • 400 g kingklip (or any other firm white fish), cut into cubes of +- 2.5cm x 2.5cm
  • 12 de-veined prawns with shells – I love to keep heads on – if you do take the heads off, don’t discard these….add them to your stock
  • Other ingredients
  • 30g butter
  • 45 ml flour
  • 10 ml masala (I mix my own from the following ground ingredients: 15 ml turmeric, 15ml cumin, 10 ml coriander, 10 ml fennel, 15 ml hot “curry powder” this you can get from your local spice shop or supermarket)
  • 30 ml tomato paste
  • 1 ½ chicken stock cube, crumbled
  • 2 large tomatoes, peeled and finely chopped
  • Juice of ½ small lemon
  • For the gremolata
  • 30 ml chopped parsley
  • 1 clove garlic, finely grated
  • Zest of one lemon
  • One big squeeze of lemon juice
  • 30 ml olive oil
Instructions
  1. Prepare your stock by adding the first 9 ingredients in a pot and let it simmer for 20 minutes.
  2. Take the mussels and place them in a sieve and then put it in the stock to cook for 2 minutes. I do this to infuse the juices in the stock (and to defrost if still frozen). Take out and leave aside.
  3. Repeat the same process with the prawns – leave to simmer for about 3-4 minutes in the stock. Take out and set aside
  4. Take the stock and strain through a very fine sieve. Set aside. (You can discard the stock ingredients but it does make for a very nutritious and fishy treat for my two canine children!)
  5. Add the finely grated garlic to this stock.
  6. Now, melt the butter in a pot. Add the flour to make a roux. Stir for about 2-3 minutes. Then add the tomato paste and masala. Stir well.
  7. Add the warm stock - ladle by ladle - whisking briskly to make sure it does not form lumps. Once you have added the stock, bring it up to simmer - you will see that it has now thickened.
  8. Add the stock cube and the chopped tomatoes. Cook for about 5 minutes. Stir well.
  9. Now add the raw fish and let it simmer for +-3 minutes, then add the prawns and mussels.
  10. Add the lemon juice and stir lightly – be careful not to break the fish! Season for taste by adding salt and pepper, lemon juice.
  11. Simmer for a 5-10 minutes.
  12. Lastly, mix the last 4 ingredients together to make the gremolata and set aside
  13. To serve – in the bottom of a soup bowl put a dollop of the gremolata. Take the prawns out of the soup and place 2 prawns on each plate, add 3 or more pieces of fish. Strain the fish soup through a sieve and pour in the bowl around the fish and prawns. Add 3-4 mussels on top.
  14. Garnish with a few drops of gremolata on top. Serve immediately.