Winter Food - July 2020

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Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand Basic lamb curry Get creative in the kitchen with this amazing basic lamb curry that is sure to bring some winter comfort. PREP TIME: 25min COOKING TIME: 2h YOU WILL NEED 1,5 kg Certified Natural lamb, cut into 3-cm cubes or 2,5 kg with bone (lamb shoulder cutlets, lamb potjiekos or Certified Natural lamb shanks, 2-cm pieces) exclusive to Checkers 80 ml oil 2 ea large onions, finely chopped 4 ea garlic cloves, crushed 1 ea chilli, finely chopped 1x5 cm fresh ginger, crushed 5 ml garam masala 15 ml curry powder 6 ea curry leaves 25 ml good quality red curry paste 1x400 g can crushed tomatoes 375 ml beef stock 50 ml chopped fresh coriander METHOD Heat 15 ml of the oil in a large saucepan, add a third of the lamb pieces and cook over high heat for 4 minutes. Brown the lamb in batches, then set aside. Heat the remaining oil in the saucepan. Add the onion and cook over medium heat, stirring frequently, for 10 minutes or until golden. Add the garlic, chilli, ginger, masala, curry powder and red curry paste. Cook, stirring for a further 3 minutes or until fragrant over gentle heat. Return the lamb to the pan and add the tomatoes, stock, seasoning and curry leaves. Reduce the heat and simmer, covered for 1½ hours, or until the meat is tender. Stir occasionally. Remove the curry leaves. Increase the heat and cook for 10 minutes to allow the sauce to reduce and thicken. Stir through the coriander and serve with rice or boiled potatoes and Indian salad. Serves6 Indian salad YOU WILL NEED 2 ea tomatoes, sliced 2 ea onions, peeled and sliced 60 ml mint or coriander leaves, chopped 5 ml sugar 15 ml white wine vinegar METHOD Toss the salad ingredients together and serve with curry, rice, naan or rotis. Recommended wine: 972 Odd Bins wine exclusive to Checkers Good to know: The difference between garam masala and curry paste or powder: the word masala means spice – it is often used just as the word ‘curry’ is on Western menus, however, masala dishes tend to be more spicy. Turn this curry into a vegan curry: replace the meat with aubergine, butternut, sugar snap peas or tender-stem broccoli and the beef stock with coconut milk. Follow the recipe as for lamb curry. 24 Get It Bloemfontein Winter food 2020 getitmagazine.co.za/bloemfontein
NAAN PREP TIME: 5min COOKING TIME: 3-5 min per side YOU WILL NEED 240 g self-rising flour (450 ml/1 ¾ cup) 250 ml double thick Greek yoghurt 2,5 ml salt 15 ml butter to brush naan bread METHOD Combine flour, yoghurt and salt in a large mixing bowl until well combined. Lightly flour a wooden surface and transfer the dough onto the floured surface. Press the ball of dough into a circular shape and cut into 8 even pieces. Flatten each piece of dough and form a rough, oblong shape. Heat a large non-stick pan on medium heat. Place one piece of naan dough onto the pan and cook for 3 minutes, flip over and cook for another 2 minutes. Repeat with the rest of the dough. Brush the top of the naan bread with melted butter. Serves 6 Photo: FLAMMING FIRE PHOTOGRAPHY Recipe: Chef Suné Niemand getitmagazine.co.za/bloemfontein Winter food 2020 Get It Bloemfontein 25
Page 1 and 2: FOOD HEARTY PASTA PACKED FRUIT BOWL
Page 3 and 4: GET IT Editorial Phone 051-5050-900
Page 5 and 6: Grab the popcorn and a glass of win
Page 7 and 8: Book club Find you’re your inner
Page 9 and 10: Light it up Experience the charcoal
Page 11 and 12: GOOD TO KNOW By pouring the hot sug
Page 13 and 14: ZESTY GREEN SMOOTHIE Start your day
Page 15 and 16: Amazing creamy green vegetable soup
Page 17 and 18: Slow Roasted LAMB SHANK Definitely
Page 19 and 20: Good to know: Use the BBQ sauce to
Page 21 and 22: This warm barley salad with roasted
Page 23 and 24: Hearty Pasta Hearty pasta with mush
Page 25: The eggs we trust DID YOU KNOW •
Page 29 and 30: If you want to be a little bit adve
Page 31 and 32: PREP TIME: 10min COOKING TIME: 10mi
Page 33 and 34: GET IT DIRECTORY WINTER TRADING HOU
Page 36: WE MAKE IT DELICIOUS YOU MAKE IT WO

Winter Food - July 2020

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