Lamb-and-Quince tagine with Saffron

Serves 4

Season 4 lam shanks with salt and pepper then fry in a little olive oil until brown. Remove. Using pan juices, fry 2 medium sized onions, finely sliced, 30 ml fresh ginger, grated, 5ml each cinnamon, coriander and ground cumin, 2ml cayenne pepper for 5 minutes. Return lamb the saucepan then add 250 ml verjuice, 250 ml water and 150 ml honey and 2ml saffron threads. Simmer for 2 hours until meat is tender adding more water if necessary.

Peal and quarter 4 quinces and sprinkle with 30 ml lemon juice. Place in pan with 500ml water , 250ml honey and 10 ml cinnamon. Simmer until quinces start to soften but are not falling apart.

To serve season the lamb tagine then spoon ready prepared couscous onto platter, top with shanks then sprinkle over toasted almonds. Arrange the cooked quinces on the platter then drizzle with the syrup, reserving a little to be served on the side.

WINE – Slowine Cabernet Sauvignon 2006

Tikka Chicken Bake

8 large skinless chicken thighs

10 ml Chicken Spice (Ina Paarman)

200 ml Tikka Chicken Curry Coat & Cook Sauce

1 cup thick Greek Yogurt

45 ml Tomato paste

Fresh coriander to serve

Preheat oven 180 degrees

Eason thighs and place best side up in ovenproof dish

Mix all other ingredients and pour over chicken

Bake open for 1 hour

Serve with rice, chutney, sliced bananas diced tomato, union ,cucumber

Cottage pie with leek and potato topping

Ingredients

·    450g extra lean mince

·    1 onion, chopped

·    2 carrots, chopped

·    2 Tbsp flour

·    300ml stock

·    1 Tbsp tomato puree

·    1 Tbsp mixed dried herbs

·    Salt and coarsely ground black pepper

Method

·    Preheat the oven to 190°C.

·    Boil the potatoes until softened, adding the leeks 5 minutes before the end of cooking.

·    Meanwhile, dry-fry the mince for 3 - 4 minutes in non-stick frying pan.

·    Remove the mince from the pan and drain.

·    Discard the liquid and put the mince to one side.

·    Wipe out the pan.

·    Return the meat to the pan.

·    Add the onion and carrots and stir in the flour.

·    Gradually add the stock, tomato puree and dried herbs.

·    Bring to a boil and stir until thickened.

·    Season with salt and pepper.

·    Transfer to an ovenproof dish.

·    Drain the potatoes and leeks and mash with a little milk.

·    Season to taste.

·    Place on top of the mince mixture.

·    Bake in the oven for 25 minutes until golden.

·    Serve the equivalent of 1 meat portion, one vegetable portion and one potato portion.

1SERVING Energy [kJ]: 1176.5

Coronation chicken

Ingredients

·    4 skinless chicken breasts

·    225g fat free smooth cottage cheese

·    1 Tbsp curry powder

·    2 Tbsp lite fruit chutney

·    225g seedless raisins

·    2 Tbsp lemon juice

·    1 Tbsp chopped fresh parsley

·    Salt and freshly ground black pepper

Method

·    Coarsely chop the cooked chicken and place in a mixing bowl.

·    Blend the cottage cheese, curry powder and chutney. Mix with the chicken, coating the chicken well. Cut the grapes in half and add to chicken, combining well. You can leave the dish to stand or store in the refrigerator until ready to serve.

·    Just before serving, mix in the lemon juice and the parsley and season well with salt and pepper.

·    Serve one portion of chicken per person (½ chicken breast) in sauce for one portion.

1 SERVING - Energy [kJ]: 1298.5

Chicken breyani

Ingredients

·    1 chicken, portioned, de-skinned and fat trimmed

·    1 cup fat free plain yoghurt

·    1 green chilli, ground

·    1 small onion

·    1 small tomato

·    2 cups coarsely shredded cabbage

·    15ml olive oil

·    1½ tsp salt

·    1 tsp chilli powder

·    3 tsp mild mixed masala

·    2 tsp breyani mix or according to your taste

·    Curry leaves

·    1 cup green beans

·    1 cup carrots

·    3 cups parboiled basmati rice

·    2 eggs

·    ½ cup black lentils

·    Shallot and dhania for garnish

Method

·    Steam: 1 cup of chopped green beans and 1 cup of cubed carrots, 3 cups of parboiled basmati rice to half cooked with 1tsp salt, ½ cup masoor (black lentils) with salt to taste and two eggs, halved.

·    Marinade the meat in the yoghurt and green chilli and half the tumeric, masala and ginger-garlic.

·    Heat oil and braise chopped onion and breyani mix until pale and then adding the remainder of the spices and ginger-garlic.

·    Add marinated meat, salt, curry leaves and cabbage and cook on low until meat is just about cooked.

·    Coat a heavy bottomed pan with a little non-stick spray and a little water. Layer alternatively, rice, meat mixture and masoor, ending with a layer of rice. Cover with a properly sealed lid and cook on a low heat until the meat and rice are cooked.

·    Garnish with freshly chopped shallot and dhania and boiled eggs.

·    Serve one portion of chicken (40g) with a portion equivalent of rice (½ cup) and a portion of vegetables (½ cup) per person.

1 SERVING -Energy [kJ]: 1199.6

Ginger chicken pasta (serves one)

Ingredients

·    30g chicken per person (½ a breast or ½ a thigh)

·    ¼ cup chopped onion

·    ½ cup mushrooms, chopped

·    1 cup low fat plain yoghurt

·    ½ cup whole wheat pasta shells

·    Ginger, ground

·    Chilli sauce

Method

·    Dry-fry chicken breast pieces for 5 minutes.

·    Add chopped onions and mushrooms.

·    Add ground ginger and cook for 2 minutes

·    Add some chill sauce, stir and heat through.

·    Cook the wholewheat pasta shells while the sauce simmers.

·    Just before serving, mix in 2 Tbsp of low fat plain yoghurt.

·    Top pasta with sauce.

·    Serve the equivalent of one portion of pasta (½ cup), one portion of chicken (30g) and one portion of cooked vegetables per person (½ cup).

1 SERVING Energy (kJ): 1483.8