Snap, Sizzle & Cook

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Archive for the tag “cumin”

Fry’s Thai Green Curry

I love the flavours of Thai food, especially the curries.  I enjoy spicy food despite some serious bouts of heartburn, but nothing that the trusted “Gaviscon” can’t fix.  This recipe is dead easy and versatile because you can swop the veggies to your preferences as well as the type of meat you prefer.

You will need:
1 box of Fry’s Crispy Prawns, thawed
2 Tbsp of olive oil
1 cup of each of the following veggies (green pepper, baby corn, baby marrow, red cabbage and mushroons)
Pinch of cumin (jeera) seeds
Pinch of salt
1/2 onion sliced
2 sprigs of thyme
2 Tbsp of Thai Green Curry paste
250 ml coconut cream
Handful of cashew nuts

Heat oil in a medium sized pot and add mixed vegetables, cumin seeds and salt.  Allow to simmer for 3-5 minutes.   Add onion and thyme and simmer for a further 3-5 minutes.  Add Thai Green Curry paste, coconut cream and cashew nuts and stir in coriander.  Cook through and set aside. 
Using the on pack instructions, prepare the prawns.  Plate the veggies and place 3-4 prawns on top and serve.


Pork Loin Chops with minted yoghurt

On reflection, I don’t think I cook enough pork in my home.  Not only is it as versatile as chicken, but it’s the cheapest on the market.  There are so many ways with pork; from roasts to grills, stir fry’s and stews.  No matter what your preference, they’re all delicious!  This specific recipe was given to me by a friend and because I love pork, I decided to give it a try.  The flavours are fresh; the elements are simple store cupboard ingredients and not forgetting that the recipe is so quick and easy.  Thank you Marion!
Pork Loin Chops
For this recipe you will need:
2 Pork loin chops
5ml olive oil
30ml ground cumin
1T crushed or grated fresh ginger
30ml chutney
small bunch of fresh mint, roughly chopped
500ml plain or Greek yoghurt
Sear pork chops in hot oil. Add a splash of water if it sticks to the bottom of the pan. Remove from heat and allow to cool.
Mix half the cumin with the ginger and chutney and rub all over the cooled pork chops. Place pork in a roasting tin and roast at 190*C for about 30 minutes until cooked.
Mix the remaining cumin and mint into the yoghurt. Serve separately with the pork.
Pork Loin Chops with minted yoghurt

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

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
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

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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