Food & Home Entertaining

THE RIGHT SPICE
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Cast-iron casserole dishes in black courtesy of Le Creuset. See stockist directory on page 118 for details
Serves 4 EASY 1 hr
THE FLAVOUR COMBINATIONS
2 medium sweet potatoes, scrubbed
and diced
olive oil, to drizzle and fry
salt and freshly ground black
pepper, to taste
1 onion, peeled and finely diced
2 garlic cloves, peeled and minced
2,5ml (½ tsp) smoked paprika
2,5ml (½ tsp) dried chilli flakes
2,5ml (½ tsp) ground cumin
2,5ml (½ tsp) ground coriander
3cm fresh ginger, peeled and grated
1 x 400g tin chopped tomatoes
50g butter
20 large prawns, cleaned
zest and juice of 1 lime
handful fresh coriander leaves,
chopped + extra, to garnish
roasted vine tomatoes, to garnish
HOW TO DO IT
Preheat the oven to 200°C. Add the
1 sweet-potato cubes to a roasting
dish, drizzle with olive oil and season
well to taste. Roast in the oven until
tender and slightly charred, 45 minutes.
While the sweet potato roasts,
2 prepare the curry sauce by adding
a glug of olive oil to a medium pot over
low heat. Fry the onion and garlic until
soft and translucent, about 10 minutes.
Add the spices and ginger, increase
the heat to medium, and fry, 2 minutes.
Add the tin of tomatoes and allow to
simmer, 15 minutes.
Heat the butter in a separate pan
3 over high heat, add the prawns and
fry until pink and just cooked through,
about 3 minutes. Season well to taste
and set aside.
Stir the lime zest and juice and
4 coriander through the sauce, add
the sweet-potato cubes and prawns
and season to taste. Serve garnished
with roasted vine tomatoes and fresh
coriander leaves.
Serves 4 EASY 1 hr
THE FLAVOUR COMBINATIONS
olive oil, to fry and drizzle
1 onion, peeled and diced
15ml (1 tbsp) cumin seeds
15ml (1 tbsp) coriander seeds
15ml (1 tbsp) fennel seeds
4 garlic cloves, peeled and minced
6cm fresh ginger, peeled and
finely grated
10ml (2 tsp) ground turmeric
5ml (1 tsp) dried chilli flakes
2 x 400g tins chopped tomatoes
1 x 400ml tin coconut milk
135g baby corn
800g sustainable kingklip fillets,
skins removed and cubed
salt and freshly ground black
pepper, to taste
200g cashew nuts, toasted
4 handfuls fresh coriander leaves,
chopped + extra, to garnish
juice of 1 lime
TO SERVE
1 fennel bulb, diced
small handful fennel leaves, chopped
½ red onion, peeled and finely sliced
lime wedges
chargrilled naan bread
HOW TO DO IT
Heat a glug of olive oil in a mediumsized
pot over low heat, and fry the
1
onion until soft and translucent, about
10 minutes.
While the onion fries, make the
2 curry paste. Using a pestle and
mortar, inely grind together the cumin
seeds, coriander seeds, fennel seeds,
garlic cloves, ginger, turmeric and chilli
lakes. If the paste seems a little dry to
grind easily, add a splash of olive oil.
Preheat the oven to 200°C. Add
3 the curry paste to the fried onion,
reduce the heat to medium and fry,
stirring, 2 minutes, before adding the
tins of tomatoes and coconut milk.
Bring to a simmer, add the baby corn
and cook, 10 minutes.
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foodandhome.co.za JUNE 2016 77