SPICE FILES RECIPES - NoMU

THE NoMU FOOD FILES Vol. 7Aside from Easter, April in South Africa is notorious for having almost as many public holidays and long weekends as working days!The advantage of this, apart from Lindt chocolate bunnies of course, is that there’s been loads of timeto mess around in the kitchen, trying out new recipes and experimenting with new flavours.SPICE FILESMustard seeds are from the mustard plant, which is a cruciferous vegetable surprisingly related to broccoli, brussels sproutsand cabbage. Although there are up to forty different varieties of mustard plants, generally only 3 are used for cooking namelyblack, brown and white.White mustard seeds, which are actually yellow in colour, are the most mild and are used to make mild yellow mustard. Brownmustard seeds have a slightly more acrid taste and is best known as Dijon mustard.Black mustard seeds are the most pungent and are a crucial ingredient in Indian cuisine adding a hot, rustic aroma. The seedsare fried in oil or ghee until they pop, thereby releasing the volatile oils, before being added to various vegetable dishes.While mustard seeds were used for their culinary properties in ancient Greece, it was the ancient Romans who invented a pastefrom the ground seeds, a precursor to mustard as we know it.Although prized today for its cancer fighting and cleansing properties, it seems that it was Hippocrates, the father of medicine,who first saw the value in the humble mustard seed.Recipe idea: Mustard seed potatoes.Add a glug of oil and/or ghee to a pan. Add a small handful of fresh curry leaves and a tablespoon of black mustard seeds andfry until the seeds pop. Add peeled boiled baby potatoes to the pan, season well with salt and toss until well coated.RECIPESvegetable bhajiThis is my version of bhaji which is more like tempura, but with an Indian twist.It’s the perfect way to turn any vegetable into a sexy canapé! Experiment with carrots, butternut,sweet potato, green beans, zucchini, brinjal, red onion or long-stem broccoli.1 egg1 cup ice-cold sparkling mineral water100g plain flour2 tsp NoMU masala rub2 tsp NoMU Indian or Tandoori rubNoMU just saltvegetables of your choicevegetable oil for fryingBeat the egg in a bowl and add the iced water. Lightly mix in the flour,rubs and salt with a fork and beat gently.TIPS: 1. The water must be as cold as possible, as this prevents the batterfrom absorbing too much oil, keeping it light and crispy.2. Do not over beat and do not worry if you have a few lumps.3. Prepare this batter just before use.4. Tempura should be cooked in oil of about 180C/350F – if thevegetables sink to the bottom, the temperature is too high.5. Cooking time will vary, for example, butternut or potato willtake longer to cook than green beans or zucchini.1

alsamic roast potatoesThis recipe was given to me by my good friend Paula Nel who is currently sailing the oceans in a luxury yacht,cooking for the rich and famous! It seems strange to dress roast potatoes, but it is truly delicious.1 kg potatoes, peeled and par-boiledNoMU just saltNoMU just peppercup vegetable oilcup extra virgin olive oilHandful of sage, thyme or rosemary (optional)A few heads of garlic (optional)Balsamic Dressing:cup good quality balsamic dressing2 tbsp Dijon MustardJuice of lemon1 tsp sugarNoMU One for AllNoMU just saltNoMU just pepperMix together the dressing ingredients in a blender or shaker.Set aside.Pour the oils in a smallish roasting tray and place in a pre-heatedoven (200°C) to heat the oil in the interim.Par-boil the potatoes in salted water. Drain in a colander, shakingthem around vigorously to give them “scruffy” edges. Season wellwith One for All, salt and lots of pepper. Toss again – the delicioussmell of freshly ground black pepper will hit you as it’s warmed bythe hot potatoes.Carefully remove the hot oil from the oven and place the potatoesand garlic heads in the roasting tray, turning them around so thatthey are covered in oil. Place back in the oven and roast for 40 –45 minutes, turning 2 – 3 times during cooking. Half-way throughthe cooking time, add a handful of fresh sage, thyme or rosemary.Once golden brown and crispy remove from the oven and pour offMOST of the oil. Dress the potatoes and serve immediatelyTIP: I used small organic heads of garlic and therefore left them whole, however if you have nice largecloves of garlic, you can break the head up.lamb and porcini pie1kg lamb, cut into bite-size piecesNoMU just saltNoMU just peppera glug of olive oila knob of butter2 onions, finely diced1 stick celery, finely diced1 medium carrot, finely diced2 cloves garlic, finely chopped1 tbsp NoMU Lamb rub1 tbsp NoMU One for All50g dried porcini mushroom, soaked in 1 cup boiling water2 cup chicken or beef stock1 cup good quality red wine100g fresh porcini mushrooms, quartered.1 tsp tomato paste500g good quality butter puff pastry (bought or home-made)Dust the lamb with seasoned flour and brown in oliveoil in a heavy based casserole dish over medium heat.Set aside. In the same dish, add the butter and sautethe onions, celery, carrots and garlic for 10 minutes.Add NoMU Lamb Rub and saute for another 2 minutes.Add the fresh porcini mushrooms and One for All andsaute for a further 2 minutes. Pour in the red wineto deglaze. Add the lamb, as well as the stock, thetomato paste, the soaked porcinis and the soakingliquid. Season well with salt and pepper. Secure thelid on the dish and simmer for 1 hours.Butter 1 large or 6 small pie dishes. Spoon the lambinto the dish and cover with puff pastry. Push theedges down well and brush with an egg glaze. Piercethe top of the pastry once or twice to allow steam toescape. Return to the oven for 30 minutes or untilthe pastry is golden brown and puffed. Serve hotwith a green salad in summer or with organic vegetablesin winter such as brussel sprouts or peas.THE NoMU FOOD FILES Vol. 72

q-ed red fish1 whole red fish such as red roman or red stumpnoseExtra virgin olive oilZest of one unwaxed lemon1 clove garlic, choppedNoMU just pepperNoMU just salt1 tbsp NoMU Seafood RubIn a bowl add a few glugs of extra virgin olive oil, SeafoodRub, salt, pepper and lemon zest.Wipe the cleaned fish with kitchen towel to dry it. Slash theflesh in diagonal lines through to the bone. Rub the mixtureinto the skin, slashes and cavity.Cook the fish over hot coals until just cooked, brushing withmarinade as you go. Do not overcook!Serve immediately with balsamic roast potatoes.oven roasted vine ripened tomatoesAfter going up Table Mountain on a Sunday morning, we often treat ourselves to a late lazy brunchbefore kicking back and reading the newspapers. A critical part of the experience is oven-roasted,vine-ripened tomatoes, preferably organic as the flavour is just so much better.vine-ripened tomatoes (at least 1 per person)a drizzle of extra-virgin olive oil1 tbsp NoMU One for All GrinderOr NoMU Veggie Rubor NoMU Provencal RubNoMU just saltNoMU just pepperSlice the tomatoes in half and place cut side up on a baking tray.Drizzle with olive oil and sprinkle with One for All or the rub of yourchoice.Season well and bake in a pre-heated oven (200°C) for 20-25 minutes.BACK TO BASICSliquid-centred chocolate puddingI think if I had to choose my last meal, this would be it! Trust me, you have to try it!The first time I made them, believe it or not, was on a Weber in the 2004 South African BBQ Championships.Suffice to say, the judges loved it and we won the competition with flying colours!250g quality dark chocolate250g unsalted butter5 egg yolks5 eggs (yolks + whites)125g castor sugar60g cake flour, siftedextra butter for greasing dariole mouldsNoMU cocoa powderServes: 8Grease your dariole moulds with butter and coat with the cocoa powder,shaking off the excess.In a double boiler, gently melt the chocolate and the butter, stirring tomix well.Whisk the 5 eggs, 5 egg yolks and castor sugar together until pale.Slowly add the chocolate mixture to the egg mixture, mixing until wellcombined.Gently fold the flour into the mixture.Spoon into the moulds.Chill overnight or for a minimum of 4 hours.Bake for 8-10 minutes in a pre-heated (200°C) oven. The top should bejust firm to the touch, but still wobbly and liquid in the centre. Tip outonto a plate and serve with vanilla-bean ice-cream or homemade vanillacustard (see Recipe mailer # 2 for both recipes). Alternatively served withfresh or grilled fruit and double cream.TIPS: 1. You can buy dariole moulds at most catering suppliers or good kitchen stores.2. Do not dismay if you overcook them once or twice. It’s kind of like burning toast – it happens to everybody!THE NoMU FOOD FILES Vol. 7 3