May 23 - Lowveld

RONEL DE BRUIN
“Cooking a generational paella recipe with my
daughters is a cherished tradition that’s been passed
down through the years,” smiles Ronel. “This recipe not
only brings our family together, but also connects them
to their rich heritage and cultural traditions. It’s a testament
to the power of food to create lasting memories
and strengthen family bonds. I hope that it will inspire
you to create your own cherished memories with the
special women in your life and that it will be a delicious
addition to your Mother’s Day celebrations.”
Ingredients
• 60ml olive oil • 8 chicken thighs • 500g monkfish or any other white fish, cut into
portions • 500g calamari rings • 250g prawns • 1 lobster tail • 1 onion, finely chopped
• 3 cloves of garlic • 1 green pepper, diced • 100g bacon, cubed • 450g rice, uncooked
• 20ml parsley, chopped • 1L chicken stock • 100ml white wine • 8 filaments of saffron
or 10ml turmeric • 2 dried bay leaves • 1 can of mussels in shells, liquid reserved • 410g
canned tomatoes, finely chopped • 250ml frozen peas • 100ml tinned pimento, sliced
Method
Into a paella pan or heavy skillet, place the oil and heat. Add the chicken thighs into
the pan and brown. Remove and set aside. Sauté the monkfish, calamari, prawns and
lobster separately for about 3 minutes. Remove and set aside. Add the onion, garlic,
pepper and bacon to the pan and sauté. Reduce the heat and add the rice and parsley.
Stir over the medium heat until the rice begins to whiten. In a separate pan, heat the
stock, wine, saffron, bay leaves, reserved liquid from mussels and chopped tomatoes.
Allow to come to boil and remove. Arrange half the mussels on top of the rice, and top
with half the peas and half the pimento. Arrange the monkfish, calamari and prawns on
top. Finish with the remaining mussels, peas and pimento. Pour the stock liquid over the
whole, boil. Arrange the chicken on top and cover with greaseproof paper. Bake at 160°C
for about 35 minutes. Add a little extra stock if necessary during cooking. Remove from
the oven, allow to stand for 5 minutes. Garnish with lemon wedges and chopped parsley.
Jessica Prim and Le’reena
Maulid
JESSICA PRIM
Mother’s Day is a time to reflect on the important
women in our lives and the many ways they’ve shaped
us. For Jessica, one of the fondest memories she has of
her childhood is the smell of her mother Le’reena’s
mutton curry cooking in the kitchen. “This traditional
recipe is not only delicious, but it’s also a reminder of
the love and warmth that permeated every family
gathering,” she smiles, “this dish is more than just a
recipe - it’s a symbol of my family’s cultural heritage and
a connection to my roots. As you prepare this recipe, I
hope that you too will feel the love and warmth that comes with sharing a special meal
with the important people in your life.”
Ingredients
• 1kg mutton, cut into medium pieces • 2 onions, finely chopped • 2 tomatoes, finely
chopped • 1 tbsp ginger-garlic paste • 2 green chillies, slit lengthwise • 1 tsp red chilli
powder • 1 tsp turmeric powder • 2 tsp coriander powder • 1 tsp cumin powder
• Salt to taste • 3 tbsp oil • 2 tbsp chopped coriander leaves
Method
Heat oil in a pressure cooker and add the onions. Fry until they are golden brown. Add
the ginger-garlic paste and fry for a minute. Add the tomatoes and cook until they are
soft and mushy. Add the mutton pieces, green chillies, red chilli powder, turmeric powder,
coriander powder, cumin powder and salt to taste. Mix well. Cook on high heat for 5
minutes. Add 2 cups of water, cover the pressure cooker and cook until the mutton is
tender (usually takes about 20-25 minutes after the first whistle). Turn off the heat and let
the pressure release naturally. Garnish with chopped coriander leaves and serve hot with
rice or bread.
SHIVON WIGGINS
This is a time to celebrate the incredible
women in our lives, not just those who
are our biological mums, but also those
who have nurtured us and loved us like
their own. Shivon, general manager of
Riverside CID, is one of those special
motherly figures who has always gone
above and beyond to support and care
for her team. As a tribute to her, they
decided to share her special prawn
curry recipe that she enjoys making
for her family and sons who can’t get
enough of it.
“This recipe is a testament to Shivon’s
love and generosity, and we’re grateful
to have her in our lives as a mentor and
a friend,” smiles Jessica. “As you enjoy
this delicious curry, we hope that it
will inspire you to celebrate the special
women in your life who have loved and
supported you, and to pass on the love
and kindness to those around you.”
Ingredients
• 500g prawns, peeled and deveined
• 1 onion, chopped • 2 cloves garlic,
minced • 1 tsp grated ginger • 1 tomato,
chopped • 2 tbsp oil • 1 tsp ground
turmeric • 1 tsp ground cumin • 1 tsp
ground coriander • 1 tsp garam masala
• 1/2 tsp salt • 1/4 cup coconut milk
• 1/4 cup chopped coriander leaves
Method
Heat the oil in a pan over medium heat.
Add the onion, garlic, and ginger and
sauté until the onion is translucent. Add
the tomato and cook until soft. Add
the turmeric, cumin, coriander, garam
masala, and salt, and stir until fragrant.
Add the prawns and cook until they
turn pink. Stir in the coconut milk and
cook for another 5 minutes. Garnish
with chopped coriander leaves and
serve with rice or naan bread.
Connel, Aron and Shivon Wiggins