Pork stroganoff casserole

Pork stroganoff casserole


Pork Stroganoff

This was a real experiment that turned out to be incredibly good and it is really simple. Stroganoff is usually a beef dish but I have been eating a fair amount of pork lately. (for 4 hungry people)

What you need

500g lean pork cut into large bite size pieces
1 onion
2 cloves garlic crushed
½ cup water
1 beef stock cube
250g button mushrooms halved
½ cup sour cream
Parsley to garnish

The process

In a wok or large pan on a medium heat, add a little oil and cook the pork, onion and garlic until the pork is slightly whitened.

Add the water, crumble over the stock cube, stir and simmer for about 10 minutes with the lid on.

Add the mushrooms and simmer for another 10 minutes.

Now add the sour cream and allow to heat through.

That’s it, served with rice or mashed potato, a grind of pepper and a sprinkle of parsley.

Kerala country chicken

Kerala country chicken


Kerala country chicken

A great friend of mine was recently in India and brought back a fantastic recipe book from the Karala district. This one really appealed to me, good straight forward home style chicken curry made in one pot, well just about. It is a real country style indian stew with a hint of coconut that gave it a really interesting flavor. For those who need a great Indian spice outlet, in Cape Town go to Atlas trading, 94 Wale st, Bo0-kaap. JHB go to the Oriental plaza and Durbs, just head for downtown and follow the smells. (6 hungry people easily)

What you need

1 kg chicken pieces, skin removed
350g potatoes in bite size pieces
1 large onion chopped
2 large green chilis chopped
4cm piece fresh ginger finely chopped
4 cloves garlic roughly chopped
4-6 curry leaves
2 420g tins coconut milk
250ml plain yogurt
4 tablespoons coriander powder *(yes tablespoons)
2 teaspoons chili powder
1/2 teaspoon turmeric
1 teaspoon garam masala
2-3 teaspoons salt

The process

In a large pan over a high heat, heat a little oil and add the garlic, chilis and ginger, saute for about a minute.

Add the onions and curry leaves and cook, stirring constantly until the onions go traslucent and soft.

In a large pot heat a little more oil and add the spices, chili powder, turmeric, garam masala and coriander and fry, stirring constantly for about 2-3 minutes.

Now add the onion mixture, potatoes and chicken pieces and combine the ingredients well.

Now add the coconut milk, season with salt and simmer for about 30-40 minutes or until the chicken is done.

Lastly add the yoghurt, mix well and simmer for about another 10- minutes.

Serve with rice and sambals

Easy butter chicken

Easy butter chicken

Butter chicken (sorry about the pic)

Butter chicken is probably the most commonly eaten curry dish on the planet in various configurations and under different names. It’s really easy and tasty and you can juggle the ingredients to get the perfect combination for your tastes. This is enough for 4.
What you need

3 cubed chicken breasts
30ml oil
2 tablespoons butter
1 large onion chopped
pinch cinnamon
1 teaspoon crushed garlic
2 teaspoon finely grated fresh ginger
½ teaspoon turmeric
1 teaspoon chilli powder
1 tin whole peeled tomatoes
25ml tomato paste
25ml plain yoghurt
small palm of fresh chopped coriander leaves
salt and pepper to taste

If you have ground almonds add 2 tablespoons to give it a real edge on any curry you have had.

The process

In a hot pan with a little oil, sear the chicken cubes to get a little colour on all sides and then remove and set aside.

Reduce the heat to medium, add the butter, chopped onions and cinnamon and cook, stirring constantly until the onions are soft – 3 minutes or so.

Add all of the rest of the ingredients, except the chicken and coriander, bring it to the boil, reduce the heat and cook for about another 4 minutes.

Add the chicken and combine with the sauce and cook for a further 4/5 minutes.

Stir in the chopped coriander and serve with rice, naan bread or roti.

So simple and so delicious, Enjoy it.

Chicken Normandy

Chicken Normandy

chicken normandy

Hearty and tasty with the most delicious gravy, you are going to need some crisp bread to finish it off. If you are feeling a little down in the winter season, the sweet but savory gravy will pick you up.

What you need

1.5kg chicken pieces
baby onions
200g button mushrooms halved
Streaky bacon about 4 slices
1 apple cored and chopped
1/2 can apple cider (170ml)
chicken stock – about 1 cup
Salt and pepper to taste
1 teaspoon Marmite
Oil for frying

The process

In a cast iron casserole or heavy pot, brown the chicken pieces.

Add the bacon and onions and cook for about 2-3 minutes.

Add the apple pieces and apple cider and then add enough stock to almost cover the chicken pieces. Bring it all to the boil and add the Marmite. You can dissolve the Marmite in a little boiling water first, or stir around until its melted.

If you are using a pot, transfer everything into a casserole dish before you add the stock.

Cover and cook at 170 Celsius for 90 minutes. The liquid should have reduced sufficiently to form a nice gravy, If you thinks its too watery, just remove the lid for about another 10 minutes.


Chicken Balti

Chicken Balti

chicken-balti-curryChicken curries can be spicy and hot or just spicy and delicious. Add as much or as little chili as you like but this very simple chicken Balti curry will get your taste buds singing.

What you need

500g chicken breast cubed
1 Red pepper cubed small
1 green pepper cubed small
1 onion roughly chopped
4 large tomatoes finely chopped
1 teaspoon crushed garlic
Red chilis, to your taste
1 teaspoon Coriander powder
1 teaspoon chili powder
1 teaspoon Turmeric
1 teaspoon ground cumin
1 teaspoon Garam Masala
Pinch of salt
500ml chicken stock
Vegetable oil

The process

In a pot over a medium heat add the onions and peppers and fry until the onions are soft.

Add the garlic and all of your spices and chili’s at this stage and cook for about 5 minutes, stirring constantly. This releases all of the flavors and you will begin to get an idea of the treat you are in for.

Add the tomatoes and chicken stock. bring it to the boil, add the chicken cubes, reduce the heat to a simmer and cook for about 10-15 minutes until chicken is cooked through. The gravy should have thickened nicely and if you have made the Naan bread already you are in for a feast.

Beef with port casserole

Beef with port casserole

beef casserole recipe

Beef Casserole

This is a rich and very satisfying casserole. The port gives it an aroma and richness that will have you contemplating taking it out of the oven way too early. Beef recipes are the easy recipes you need every day for hearty home cooking and this beef casserole recipe is one you will want to print.
What you need

500g stewing beef cubed
2 large onions finely sliced
1 teaspoon crushed garlic
1 tablespoon flour
200ml port
1 liter beef stock
Pinch of thyme
Salt and pepper

The process

Season the meat and sprinkle over the flour. In a pot or cast iron casserole, brown the meat well and remove.

Add some olive oil and cook the onions until they are soft and beginning to brown. Add the garlic and return the beef.

Add the port and allow it to simmer for a few minutes to remove some of the alcohol, then add the beef stock and the thyme, give it a good mix, cover and place in 200 Celsius oven for 2 hours. If you are using a pot and casserole dish, turn out the contents of the pot ensuring you get all of the sauce, cover and into the oven.

Remove from the oven, the sauce should be rich, thick and shiny. If it is still a little loose, pop it back in the oven uncovered for about 10 minutes.

Best served with mash.

Try the Oxtail stew recipe for a rich and delicious Oxtail recipe.

Tandoori masala

Tandoori masala

tandoori masala

Tandoori spice

Make your own Tandoori spice. Its easy to make, just toss it all into a blender and you have fresh Tandoori for your curries. Tandoori gives every curry or spicy recipe a really fantastic authentic Indian food taste.

What you need

1 cup cumin seeds
½ cup coriander seeds
2t fenugreek seeds (optional)
½ t carum seeds (optional)
8 green cardamom seeds, removed from pods
10 whole cloves
2t whole black peppercorns
1t ground mace
1t fennel seeds
4 bay leaves
1 x 2cm piece stick cinnamon

The process

Grind up the individual spices, seeds and pods in a pestle and Mortar and simply mix them all together, place in an air tight container.

Pop it in the fridge and it will stay fresh for many months.

You would normally use about 2 tablespoons of the Tandoori mix with 1kg of meat in your curries.

Try it with this Tandoori chicken recipe

Sticky beef casserole

Sticky beef casserole

beef casserole

Beef casserole

Sticky beef casserole will have you scraping the plate. There is coke in the casserole which makes the gravy unbelievably tasty. Its simple and quick to prepare using ingredients you will have in your cupboard.  You must try this recipe, there is some seriously good reaction with the sugar in the coke and the gravy that makes this beef casserole a real winner. (6 people easily)

What you need

700-800g beef cubes
1 large onoin chopped
2 large potatoes cubed
2 carrots roughly chopped
200ml chutney
50g tomato paste
1 packet onion soup
1 heaped teaspoon paprrika
1 tin of coke
200ml water
Salt and peepr
Oil for frying

The process

Pre heat the oven to 180 celsius.

Sear the beef cubes in a hot pan, add the onions and cook until soft, remove and place in your casserole dish.

Add the potatoes and carrots, leaving them on top of the meat.

Mix together the coke, water, onion soup, tomato paste and chutney, season with salt and pepper and pour over the veg and meat.

Put the lid on the casserole dish and leave in the oven undisturbed for about 90 minutes.

The gravy will be dark and thick and smell as fantastic as it tastes.

Serve with dumplings or soft white bread and green beans, It’s delicious and if you like this recipe you will really love my Traditional South African Tomato Bredie recipe which comes on par with this casserole.

Beef in beer casserole

beef stew

Beef in beer stew is dark and rich and just what you need before heading off to the pub or having a few people around to watch the rugga. This is for 4 so just double it for more.


Oxtail stew for wintery days

Oxtail stew for wintery days


Oxtail recipe

Possibly the best part of winter is getting into making really good home cooked stews and casseroles. My Grandfather and father love Oxtail and this recipe has been around in the family for years, its homey and delicious. There is also a great Oxtail recipe for the potjie pot, none of us had any eating disorders I tell you that much.

What you need

1-1.3kg oxtail pieces
1 large onion chopped
2 cups beef stock
1 cup water
2 cups of a robust red wine
1 garlic clove finely chopped
2 large carrots chopped into big chunks
3 sticks celery chopped
50ml tomato paste
salt and pepper
1 teaspoon dried thyme
1 bay leaf

The process

Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.

Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.

Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 200 celsius and cook for 3 hours.

Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.

When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes.

Served this with brown rice boiled potatoes and veg of your choice, you will talk about it for days!! Try this spaghetti meatballs recipe for a nice home style Italian meal or the osso buco.