South African Beef Curry

Best if made 24 hours before serving

Ingredients

Meat

• 1 kilogram beef
• 1 onion -- chopped
• 1 bay leaf
• 6 peppercorns -- coarsely ground
• 2 cups stock or water

Curry Sauce

• 4 medium onions, chopped
• 4 tablespoons oil
• 4 cloves crushed garlic
• 1 tablespoon curry powder
• 1 tablespoon meat masala
• 1 teaspoon ground coriander
• 1 tablespoon chopped fresh ginger
• 1 tablespoon fresh chopped mixed herbs
• 1/2 teaspoon chili powder
• 1 tablespoon turmeric
• 1 teaspoon cinnamon
• 6 cardamom seeds, cut open
• 1 bay leaf
• 1 teaspoon sugar
• 5 ripe tomatoes, skinned and chopped
• 1 cup grated carrots
• 1 green pepper, diced
• juice of 1/2 a lemon
• 2 cups stock from cooked chicken or meat
  

To Make Meat

Simmer the beef with the onion, bay leaf and peppercorns in the water or stock until done. Cut or break the meat into finger-sized strips or cubes. Reserve the stock.

To Make Curry Sauce

Saute the onions in the oil. When limp and golden-brown, add all the spices from garlic to the sugar. Stir fry lightly to develop the flavour. Add the vegetables, lemon juice and reserved stock and simmer gently for about 15 minutes. Add meat and bring to the boil. Then turn off the heat and allow to mature overnight (in a non-reactive container). Reheat just before serving. Sprinkle with chopped fresh coriander leaves and serve with rice and sambals.

Stuffed Roast Salmon / Trout

Ingredients

• 2 x 30cm Salmon or Salmon Trout fillets (weighing 1.5kilos / 3lbs)
• 300 grams / 10ozs cooked prawns
• 250 grams / 8oz cream cheese
• 1 medium leek
• 25 grams / 1oz tarragon
• Sea Salt
• Freshly Ground Black Pepper
• Drizzle of Olive Oil
• 2 Limes
• Bunch of Watercress

Method

• Heat oven to Gas 5 / 190 degrees C / 375 F
• Pat excess water from the fillets with kitchen paper
• Drain prawns
• Mix cream cheese until soft
• Chop leek finely
• Remove tarragon from stalks and chop
• Add tarragon to cream cheese, as well as prawns and seasoning
• Mix well
• Place 1 fish fillet, skin side down, and top evenly with the prawn and cream mix
• Place other fish fillet, skin side up, on top and tie with kitchen string
• Place on a large, lightly oiled baking tray
• Cook in oven for 20 minutes
• Reduce heat to Gas 3, 160c 325F
• Cook remaining 15 - 20 minutes
• Remove and carefully transfer to serving dish
• Cut string and remove
• Add lime wedges and sprigs of watercress

White Chocolate Pear Cheescake

Ingredients

• 4ozs crushed digestives
• 2 ozs butter
• 1 tin pears
• 1/2 pint whipping cream
• 200 grams Philadelphia cheese
• 200 grams good quality white chocolate melted

Method

• Melt butter & add crushed biscuits
• Place on base of small quiche dish and leave to cool
• Beat together cream cheese & pears with only a very little juice
• Whip cream, then add to cheese & pears
• Finally add melted chocolate to the mixture, mixing quickly
• Pour on to biscuit base & leave to set
• Decorate with pears, or whatever your favourite decoration is!

Golden Asparagus

Ingredients

• 8 Spears Asparagus
• Salt
• 4ozs Softened Butter
• 1 tbs Coarse Grain Mustard
• Grated Lemon Rind
• Ground Black Pepper
• 8 Slices Thin White Bread - no crusts

Method

• Blanche asparagus until tender
• Drain in cold water & pat dry
• Blend 2/3 of butter with mustard lemon and seasoning
• Roll slices of bread really thin & spread butter mix
• Lay asparagus spears on each piece of bread & roll tightly
• Place on baking tray with fold underneath
• Baste on remaining butter
• Bake until golden and crisp at 190 degrees