For all seafood fanatics like myself, what could be more enticing than mussels smothered in a velvety, mild, curry flavoured cream topped with a buttery, crispy, light pastry? Enter the Curried Mussel Pie! I adapted this recipe from one of my favourite cookbooks, The Pie Book which is written by Caroline Bretherton. What I love about pies (besides the 10 million calories) is their versatility. They can be bought anywhere, from your corner café to your more elaborate supermarket, they are ideal for filling the hunger gap, can be made in advance and they freeze beautifully for up to 1 month.
For this delicious pie filling, you will need:
800g Mussel meat (cleaned)
1 tbsp. olive oil
1 onion roughly chopped
1 bunch of parsley
120ml dry white wine
120ml fish stock
4 baby leeks, sliced
2 carrots, sliced
2 tsp medium curry powder
2 tsp fresh chilli (very finely chopped)
1 punnet fresh cream
2 tbsp. chopped coriander
For the Pastry:
1 roll of already made Puff pastry
In a heavy based saucepan on medium heat, melt the butter and olive oil together. Add the onion, leeks, carrots, parsley, curry powder and chilli and simmer for 5 minutes.
Add the white wine and fish stock, turn stove on low and allow to simmer for a further 10 minutes.
Finally, add the mussel meat, fresh coriander and cream, mix through and allow to simmer for 5 minutes.
Divide Mussel mixture between 6 – 8 10cm round pie dishes.
Roll out the pastry onto a floured surface and cut into 6 – 8 “lids” to fit the top of the pie dishes. Moisten the rim of each dish with water and press the lids on firmly to seal. Brush with a beaten egg and cut a hole in the centre of each lid to allow steam to escape.
Place the pies on a baking tray and bake at 200 degrees Celsius for 15-20 minutes until browned.
On Wednesday 27th August Fry’s foods hosted a Gourmet Veggie Feast at Harvey’s Restaurant in Umhlanga with 2 of the finest chefs in the business; Chef Nizam who reigns from Mauritius and our very own Andrew Draper who is head chef at the renowned Harvey’s Restaurant.
I was privileged to be part of this mouthwatering event which has profoundly changed my way of thinking when it comes to Vegetarianism. The food that was prepared was colourful, delicious and truly impressive.
I will definitely be sharing some Fry’s food recipes on my blog in the near future.
Every “banter” needs a low carb treat every now and then. These golden coconut beauties are just that. Not too many though……….
250 ml desiccated coconut
50ml organic raw Xylitol (@PicknPay or @dischem)
20ml Maizena (7g of carbs per 15ml)
5ml almond or vanilla essence
Pinch of salt
Combine all ingredients to form a thick paste. Roll into bite size balls, place on a baking tray (greased), flatten slightly with the back of a spoon and bake in a pre – heated oven of 180*C for 10-15 minutes.
For this Low Carb snack or meal accompaniment you will need:
1 small cauliflower (grated)
1 cup of Cheddar cheese
Seasoning (salt and pepper)
Pinch of smoked paprika (or spice of your choice)
Microwave grated cauliflower till done – 3-5 minutes on high. Once cooled add the grated cheese, egg, seasoning and paprika. Mix well and fry spoonfuls in olive oil, butter or coconut oil till golden and crispy.
I grew up in the Cape so Bobotie is part of my staple diet. This sweet spicy dish is infamous to the Cape Malay community but the origins of this tasty meal dates back to Dutch recipes as early as the 1600’s. The dish is prepared with minced meat and topped with egg custard and then baked until set. When I make this dish I normally make double because in my view, there is nothing more tasty than left over’s from the day before stews, curries and of course Bobotie.
For this recipe, you will need the following:
1 Packet of beef mince (500g)
1 onion chopped
15ml mild curry powder
1 stick of cinnamon
¼ cup seedless raisins
2 slices of crustless white bread
For the egg custard:
Soak the break in 125ml milk until completely saturated. Squeeze as much milk out of bread and mash with a fork. Set aside.
Saute onions in butter till transparent. Add curry powder, turmeric and cumin and fry off for 2 minutes. Add mince and stir with a fork to remove clumps. Add seasoning. Remember to taste as you go along. Add more seasoning and spices if you like. Add chutney, sugar, cinnamon stick, raisins and bread and allow to simmer for 15-20 minutes. Taste again and adjust flavours as you prefer. Transfer meat into an oven proof dish.
For the custard:
Mix the milk with the eggs.
Pour over the mince mixture and place the bay leaves on top. Bake at 190 degrees Celsius for 20 minutes or until the egg has set. Grill for 2 minutes to brown.