Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “coriander”

Fry’s Spicy Sausage Pasta

I am having so much fun experimenting and cooking with the Fry’s range of products.  Today I made spaghetti and incorporated Fry’s Spicy Sausages which I formed into “meatball” shapes and cooked in a tomato base to form a lovely Ragu.  I was very cheeky and added a tin of baked beans to my sauce.  It gives a lovely flavour and texture to the dish.
Fry's Spicy Meatball Pasta
To make this tasty dish, you will need the following:
1 Packet Fry’s spicy sausages, thawed
Spaghetti for 4 people
50g butter (for frying)
1 Tbsp crushed garlic
Pinch of Salt
1 Tin of diced tomatoes
1 Tin of Baked beans in tomato sauce
3 Tbsp sugar
Handful of Coriander finely chopped

Method:
Cut each sausage into 4 pieces and shape to form walnut size balls. Heat the butter and fry the sausage balls till done. Set aside. In the same pan, empty contents of both tins and add the sugar, salt, garlic and coriander. Let it simmer for about 5 minutes. Add the sausage balls to the tomato mix and let simmer for a further 3 minutes. Prepare the spaghetti as per packet instructions and serve with the tomato ragu.
Fry's Spicy Meatball Pasta

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Fry’s Moroccan Burger

As mentioned in my previous post (here), I promised that I would share some of the delicious recipes that I got to experience at the Fry’s Gourmet Veggie Feast which took place on the 27th August at the renowned Harvey’s Restaurant in Umhlanga.  This delicious recipe is the first to feature in a series of Fry’s recipes over the next couple of days on my blog.  

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For this scrumptious burger you will need:
1 Fry’s Chicken-Style Burger, thawed
1 burger bun
1 tablespoon of olive oil
Lettuce leaves, finely chopped or micro Leaves
2 tomato slices, finely sliced
Handful of julienned cucumber
Coriander to garnish
Feta to garnish

Charmoula Sauce Ingredients:
40ml fresh cream
1 tablespoon of harissa paste (Pick ‘n Pay)
Pinch of salt

Instructions:
Cut burger bun in half, grill on a heated frying pan until golden brown and set aside.
Add olive oil to the pan and toss in burger. Fry burger until golden brown and set aside.  
Charmoula Sauce:
In the same pan add fresh cream, harissa and salt. Bring to the boil and set aside.
Build your burger using the bun as the base.  Add the burger, lettuce, tomatoes, cucumber, fresh coriander, and feta.  Finally drizzle the Charmoula Sauce over the burger and enjoy.

Butternut Risotto

I don’t often make risotto, but when I do, I am reminded once again of how good it is. Risotto is such a versatile ingredient because anything can be added to make it a delicious meal. Of my favourites are mushroom risotto, roasted vegetable risotto, chicken risotto and now my spicy butternut risotto.

You will need:
small butternut, cubed
1/2 red pepper, finely diced
1/2 onion, finely diced
1.5 cups of risotto
1 litre chicken stock
1 tbsp. butter
1 tsp cumin
1 tsp coriander
1 tsp curry powder
4 cloves garlic
seasoning

Method:
Place the butternut and garlic cloves (whole) on a baking tray. Drizzle and toss with olive oil and bake at 180 degrees Celsius for 30 minutes or until butternut is soft and tender. Set aside.
Melt butter, add onions and red pepper. Saute for 5 minutes. Add cumin, coriander and curry powder and cook for a further 5 minutes. Add a cup of stock to deglaze the pot. Stir around for about 2 minutes for the flavours to infuse. Add butternut, remaining stock, seasoning and rice. Give a quick stir, turn heat down to very low, place lid on pot and allow to cook, covered for 40 minutes. The rice should be well cooked (soft between your fingers), but not stodgy.

Traditional Bobotie

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)
30ml butter
1 onion chopped
15ml mild curry powder
5ml turmeric
15ml cumin
Salt
1 stick of cinnamon
¼ cup seedless raisins
45ml chutney
30ml sugar
2 slices of crustless white bread
125ml milk
3 bayleaves
For the egg custard:
2 eggs
150ml milk

Method:
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.

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