Tag Archives: Vegetarian

Curried Nut Rice

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500g long grain rice
2 oz butter
125g slivered almonds
8 shallots
1 1/2 tsp curry powder
salt, pepper

Instructions:
Cook rice in boiling salted water 10-12 minutes until tender, drain. Melt butter in pan, gently saute almonds, finely chopped shallots, curry powder, salt and pepper, until almonds are lightly browned. Add to hot rice, toss lightly to mix. Serve with fresh green salad and hot bread rolls.

Curry Sauce

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1 onion, finely chopped
1 oz butter
1 tsp prepared mustard
1 1/2 cups stock, beef or chicken
2 oz dessicated coconut
2 tsp lemon juice
1 clove garlic, crushed
6 tsp curry powder
1 tbsp flour
1 apple, peeled and grated
salt
1/2 cup cream

Instructions:
Melt butter in pan, add onion, garlic, curry powder and flour. Heat gently until golden but don’t overcook until brown. Mix in mustard, then pour in stock and stir continuously until sauce is smooth. Simmer 20 minutes, then add apple, coconut, salt and lemon juice. Remove from heat and mix in cream until well combined.

Curried Eggs

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8 hard boiled eggs
3 oz butter
2 onions, chopped
2 tsp curry powder
3 tbsp flour
2 cups water
2 beef stock cubes
2 tbsp chutney
salt, pepper
chopped parsley

Instructions:

  1. Heat butter in pan, add onions and saute until golden brown. Add curry powder and flour, stir over low heat 1 minute. Remove from heat, add water and crumbled stock cubes, stir until combined. Return pan to heat, stir until sauce boils and thickens.
  2. Add chutney, salt and pepper. Simmer uncovered for 15 minutes. Push sauce through sieve, discard pulp. Return sauce to pan over low heat.
  3. Shell and halve eggs. Place on buttered toast and pour over sauce.

NOTE: As an alternative, don’t sieve mixture, but pour over eggs on top of rice.

Moroccan Couscous Salad

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This delicious take on couscous is the perfect accompaniment to Moroccan Lamb Tagine.

Serves 4

COUSCOUS
1 1/2 cups instant couscous
2 tbsp olive oil
1/2 tsp salt
1 1/2 cups boiling water

SALAD
1/4 cup olive oil
1 large red onion, finely sliced
1 clove garlic, finely sliced
2 tsp fresh rosemary leaves, chopped
2 medium carrots, peeled and finely sliced
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 cup pinenuts, lightly toasted
1/2 cup craisins
1 tbsp liquid honey
1/2 cup red wine vinegar

Instructions:

  1. Place couscous in a large bowl; mix through the oil and salt to keep the grains separate. Pour over the boiling water, mix well, cover and set aside for 15 minutes. Fluff up the grains with a fork before adding the salad ingredients.
  2. Heat the oil in a large pan. Fry the onion, garlic, rosemary, carrots, cumin and cinnamon until they begin to caramelise, but not so the carrots are overcooked.
  3. Add the pinenuts, craisins, honey and vinegar. Increase the heat and cook until the vinegar has almost evaporated, giving everything a piquant flavour but not overpowered by vinegar. Mix through couscous.

Creamy Potato Bake

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500g potatoes
1 oz butter
1/4 cup milk
125g cream cheese
1 onion
1 egg
salt, pepper
paprika

Instructions:
Cook peeled potates in boiling salted water until tender, drain. Mash potatoes with half the butter and all the milk. Beat cheese until soft. Add egg, chopped onion, mashed potato, salt and pepper. Mix well. Place in greased ovenproof dish, dot with remaining butter, sprinkle with paprika. Bake at 180C for 25 minutes. Serve with fresh green salad and hot bread rolls.