Sommer Gooi Dip

Last Sunday evening when we had been down to the sports club for a couple of drinks while the dogs and my grandson, Caleb, wore themselves out running and playing on the sports fields I came home and chucked a dip together, just a snack to help fill the hollows before supper was ready. I simply grabbed whatever I could find in the fridge and threw it in the blender, hence Sommer Gooi, which means "just throw" in Afrikaans.

My son-in-law was so taken with it that he's telling our friends when they come to visit about this fantastic dip I made. 

As a consequence, for my sins, I had to try and remember all that went into it…

So here goes…

This one's for you, Craig!

Ingredients:

Flesh of half a large avocado, or a whole one if small

½ an onion, finely chopped

125ml creamed cottage cheese

60ml mayonnaise

60-80ml tomato sauce, 

---- or a whole medium tomato, skinned, deseeded and chopped

10ml roasted red pepper sauce

---- or a quarter sweet red pepper, skinned, deseeded and chopped 

10ml ready-made basil pesto

5ml chopped garlic

3-4 dashes of Tabasco sauce

---- or 2ml chilli powder

Sea salt and freshly ground black pepper

Method:

Throw everything into a blender and whiz it together until smooth, dump it in a bowl and serve with potato or corn chips. 

Courgette, Broccoli and Tomato Bake

Ingredients:

6 large courgettes, sliced
1 large white onion
1 head of broccoli, cut to bit size florets
30ml olive oil
12 grape tomatoes, halved
125ml Parmesan cheese, finely grated
250ml mozzarella cheese, coarsely grated
Sea salt and frshly ground black pepper, to taste
5ml dried basil
rocket to serve


Method:
Preheat oven to 180°C. Lightly oil a 9x9 inch baking dish.

In a large frying pan sauté onions in oil until clear. Add in broccoli and courgettes, cover and steam for 5 minutes.

Transfer vegetables to baking dish. Add in tomatoes. Sprinkle with cheeses, salt and black pepper, and sprinkle basil over top. Cover with foil, and bake for 20-25 minutes or until cheese is melted and vegetables are tender.

Serve with rocket.

Mango, Tomato and Red Onion Salad

This salad makes an appetizing starter. The mango needs to be under-ripe so that it is not too sweet and still hold a good bit of firmness and does not break up when slicing. To add a little extra for a full meal add some sliced continental ham, chopped chorizo, flaked Cajun grilled chicken, strips of spicy marinated and grilled tuna, Carpaccio of tuna or slices of smoked salmon.

Ingredients:

1 firm under-ripe mango

2 large tomatoes, sliced

½ red onion, sliced into rings

½ cucumber, peeled and thinly sliced

Snipped chives to garnish

For the Dressing:

30ml sunflower oil

15ml lemon juice

1 clove garlic, crushed

2.5ml hot pepper sauce

Sea salt and freshly ground black pepper

Method:

Halve the mango lengthways, cutting either side of the stone. Cut the flesh into slices and peel away the skin.

Arrange the tomatoes, cucumber and mango on a large serving plate.

To make the dressing, blend the oil, lemon juice, pepper sauce and seasoning in a blender or food processor, or place the dressing ingredients in a screw top jar and shake vigorously.

Pour the dressing over the salad and serve garnished with snipped chives.

Tomato and Cucumber Salad

Ingredients:

1 medium cucumber, peeled and thinly sliced

5-6 ice cubes

30ml white wine vinegar

90ml crème fraiche or sour cream

30ml chopped fresh mint

4-5 ripe tomatoes, sliced

Sea salt and freshly ground black pepper

Method:

Place the cucumber in a bowl, sprinkle with a little salt and 15ml of the vinegar. Toss with the ice cubes. Chill for 1 hour to crisp, then rinse, drain and pat dry. Return to the bowl and add the cream, pepper and mint and stir to mix well. Keep chilled until required.

Arrange the tomato slices on a serving plate, sprinkle with the remaining vinegar and season with salt and black pepper. Spoon the chilled cucumber slices into the centre of the tomato slices just before serving.

Peperonata

This Southern Italian dish is most often served as a vegetable or as a sauce for pasta. 

It can be stored in a mason jar in the fridge for about 1 week and makes a delicious salad.

Ingredients:

4 yellow peppers, deseeded and cut into strips

4 yellow peppers, deseeded and cut into strips

2 onions, peeled and sliced

3 cloves garlic, chopped

Olive oil

2 firm, ripe tomatoes, deseeded and cubed

1-2ml chilli powder

45ml wine vinegar

Sea salt and freshly ground black pepper

Method:

Heat a little olive oil in a frying pan and fry the peppers, onion and garlic for 5 minutes. Cover and cook over medium heat for about 15 minutes until tender. Add the tomatoes and cook for a further 5 minutes. Remove from the heat and mix in the chilli powder, vinegar and seasoning. Allow to cool and serve at room temperature.

Butter Bean, Tomato and Red Onion Salad

Serve this salad with toasted pitta bread for a fresh summer lunch, or as an accompaniment to meat cooked on the braai or barbecue.

To make a variation add a 200g tin of tuna. Drain and flake the tuna and stir into the bean salad. For extra colour and flavour, stir in a handful of pitted black olives and a handful of chopped fresh parsley or a teaspoonful of capers and a couple of gherkins, chopped or sliced.

To make a wholesome version of the Italian salad, Panzanella, tear half a loaf of ciabatta into bit size pieces and stir into the salad. Leave to stand for 20 minutes before serving.

Ingredients:

2 x 400g cans butter beans, rinsed and drained

4 plum tomatoes, roughly chopped

1 red onion, finely sliced

Sea salt and freshly ground black pepper

45ml herb infused olive oil

Method:

Mix together the beans, tomatoes and onions in a large bowl. Season with salt and pepper and stir in the oil.

Cover the bowl with cling wrap and chill for 20 minutes before serving.

Tomato, Bean and Fried Basil Salad

Ingredients:

75ml extra virgin olive oil

125ml/ 15g fresh basil leaves

300g cherry tomatoes, halved

400g can mixed beans, drained and rinsed

Sea salt and freshly ground black pepper

Method:

Reserve 1/3 of the basil leaves for garnish, then tea the remainder into pieces. Pour the olive oil into a small pan, add the torn basil and heat over gentle heat for 1 minute until the basil sizzles and begins to colour.

Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of freshly ground black pepper. Toss the salad together gently. Cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad garnished with the remaining basil leaves.

Caprese Salad with Roasted Mango Dressing

Ingredients:1 green (unripe) mango
2 tablespoons minced fresh coriander leaf, plus extra picked leaves for garnish
2 quarter-size coins peeled fresh ginger
1/2 Fresno chilli (or 1 jalapeno pepper), seeded if desired, and chopped
1/2 teaspoon ground cumin
2 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon honey or maple syrup
4 assorted heirloom or vine-ripened red tomatoes, cut into 1/2-inch thick slices
1 ball fresh mozzarella, cut into 1/4-inch thick slices (or 1 package mozzarella medallions)
Sea salt and freshly ground pepper
Method:Preheat the oven to 220 C.
Wrap the mango in aluminium foil, and place on a parchment-lined baking sheet. Roast it for 1 hour, rotating halfway through. The mango should be soft. Remove the foil and let it cool.
When the mango is cool enough to handle with your hands, slice off the cheeks and scoop the flesh into a small food processor or blender. Repeat with the remaining mango, scooping as much flesh off as possible. Add the minced coriander, ginger, chilli, cumin, vinegar, olive oil and honey or maple syrup. Blend until smooth and add a little water if the dressing is too thick.
Arrange the tomatoes and mozzarella on a platter and season them with salt and pepper. Drizzle with a few tablespoons of the mango dressing and a little extra olive oil. Top with some picked fresh coriander leaves and it's ready to serve.

Spinach and Paneer Koftas in Spiced Tomato Sauce

Ingredients:

For the Koftas:

250g grated paneer

2 large potatoes cooked, peeled and grated 

5cm piece of ginger, finely chopped 

3 small green chillies, finely chopped 

1 tsp salt

1 tsp ajowain or carom seeds

100g spinach leaves finely shredded

Oil for deep frying

For the batter:

100g gram flour (chickpea flour)

1/2 tsp ajowain or carom seeds

75-100ml of water

1/2 tsp salt

For the sauce:

1kg of tomatoes cut into quarters

2 1/2cm piece of ginger, grated 

3 green cardamom pods

5 cloves

1 bay leaf

2 tsp chilli powder

1 heaped tsp dried fenugreek leaves

2 tbsp chilled butter, diced 

100ml single cream

1 tsp salt

1/2 tsp garam masala

A pinch of sugar

2 cloves garlic, chopped 

Method:

To make the koftas:

Add all the kofta ingredients except the oil and spinach in a bowl and mix well with a wooden spoon. Shape into little balls the size of golf balls.

To make the batter:

Put the gram flour, ajowain, salt in a separate bowl and make a well in the centre.

Gradually stir in the water until it becomes a smooth thick batter.

Spread the shredded spinach out onto a flat tray.

Dip the koftas into the batter and then roll them in the spinach to form a coating. Keep aside.

To make the sauce:

Put the tomatoes in a large saucepan. Cook and cover over a medium heat until they begin to soften.

Add the garlic, ginger, cardamom, cloves and bay leaf.

Bring to the boil. Simmer until the tomatoes completely disintegrate.

Remove and liquidise in a blender. Strain if necessary, pour into a clean saucepan.

Add the chilli powder and fenugreek leaves and simmer for ten minutes until slightly thickened.

Add the butter a little at a time stirring constantly. When the sauce turns glossy add the cream and simmer for a couple of minutes.

Season with salt, stir in the garam masala and add a pinch of sugar to bring out the flavours.

Heat the oil in a deep fat fryer or a deep saucepan until hot.

Add the koftas and fry for 1 1/2 minutes until crisp and golden. Drain on kitchen paper and serve with the sauce.

Brinjal and Tomato Curry

When we lived in Natal I made this curry with the long finger brinjals grown by the local Indian population. Of about the same dimensions as a courgette, they hold their shape well when cooked and are firmer and sweeter than the regular Mediterranean aubergines. If you can't find the long finger brinjals, use the regular large ones that are usually available but cut them into 6-8 pieces lengthways for more even cooking.

Preparing the brinjals by macerating in salt and then brushing with oil, rather than putting oil in the pan to fry them, prevents them from absorbing too much oil, which would make the finished dish very greasy.

Although courgettes don't feature in Indian cooking, they can also be used to make this curry, as can potatoes, sweet potatoes and pumpkin or butternut squash.

This is a great side dish to have with other Indian food or as a vegetarian meal with Naan bread, sticky rice, raita or chutney.

Ingredients:
600g brinjals, preferably the Indian finger brinjals
5ml salt
150ml vegetable oil
30ml ginger puree
30ml garlic puree
2 long thin green chillies, finely chopped
40-50ml water
10ml fennel seeds
5ml cumin seeds
15ml freshly ground coriander seeds
2ml turmeric
400g chopped tomatoes, tinned is fine
2ml freshly ground black pepper
50ml water
2ml salt
15ml chopped fresh coriander
15ml chopped fresh mint

Method:

Trim the brinjals at both ends and cut in half lengthways. Toss them with about a teaspoon of salt and set aside in a colander to macerate for about 10 minutes.

Heat a large frying pan over high heat. Pour oil into a shallow dish. Brush the brinjal pieces with oil and then fry them in the hot pan for 3-4 minutes on each side until well browned. Set aside in a bowl and repeat with the remaining brinjals until all are cooked.

Put the ginger, garlic and chilli in a mini blender with about 40-50 ml water and blend to a smooth paste.

Put 30ml of the remaining oil into the frying pan and add the cumin and fennel seeds. When they begin to fizz, allow them to do so for about 30 seconds before adding the prepared paste and fry for another 2-3 minutes. Add the coriander and turmeric, followed shortly by the tomatoes, black pepper, 50ml water and 2ml salt. Cover and leave to simmer over low heat for 8-10 minutes until reduced and thickened.

Return the fried brinjals to the pan and toss carefully to coat in the sauce. Simmer for about 5 minutes, then fold in the fresh herbs and serve.

Herbed Lamb Fillets with Tomato Balsamic Dressing

Lamb with herbs like rosemary and thyme are a marriage made in heaven. This quick and easy main course is one you will want to serve over and over again.

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Ingredients:

3 best end fillets of lamb, trimmed and silvery membrane removed (+/- 800g total weight)

sea salt and freshly ground black pepper to season

6 sprigs of rosemary

12 sprigs of thyme

6 unpeeled cloves of garlic

150ml olive oil

a bunch of spring onions, thinly diagonally sliced

225g cherry tomatoes

50ml balsamic vinegar 300ml lamb or chicken stock

15ml fresh thyme leaves

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Method:

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Season the lamb fillets with sea salt and freshly ground black pepper. Tie around each fillet 2 sprigs of rosemary and 4 sprigs of thyme with string, secured at about one and a half inch intervals.

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preheat the oven to 200C. Put the lamb into a roasting pan with the cloves of garlic, drizzle with about 60ml of oil and season with black pepper. Cook for about 25 minutes for medium, or 35 minutes for well done.

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Remove the lamb from the roasting pan and put to one side, covered with foil. Put the pan juices and cloves of garlic into a bowl and set aside. Heat the remaining oil in the roasting pan, then add the reserved garlic, the spring onions and tomatoes. Fry on a low heat for 5 minutes, then transfer the tomato and onion mixture to a bowl and set aside.

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Pour the balsamic vinegar into the roasting pan and simmer rapidly over medium heat to reduce by half. Add the stock and reserved pan juices, bring to the boil over high heat, then reduce heat to medium and simmer for 5-10 minutes. Add fresh thyme leaves and return the garlic, onions and tomatoes to the pan.

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Remove the string from the meat and cut the fillets into thick slices. Garnish with the herbs and serve drizzled with the warm tomato balsamic dressing.

Tomato and Basil Croquettes

Croquettes make a simple vegetable dish look special. Try these flavoursome croquettes with oozing mozzarella and rocket pesto vinaigrette.

Ingredients:

For the pesto:

10 sun-blushed tomato pieces, roughly chopped

50g rocket leaves, plus extra to garnish

15 ml pine nuts

½ garlic clove

3 piquillo peppers, roughly chopped (bottled peppers available from some supermarkets)

15ml grated Parmesan

85ml olive oil

60ml Cabernet Sauvignon vinegar

For the croquettes:

vegetable oil, for deep fat frying

500g potatoes, peeled and cut into large dice

110g Parmesan cheese, freshly grated

15ml red pesto (from recipe above)

10 sun-blushed tomato pieces, roughly chopped

10 basil leaves, roughly chopped

salt and freshly ground black pepper

50g plain flour plus up to 2 tbsp extra (if too dry)

1 small ball fresh mozzarella cheese, cut into small pieces

110g breadcrumbs

2 free-range eggs, beaten

Method:

For the pesto, place all the pesto ingredients, except the Cabernet Sauvignon vinegar, into a food processor and blend to a fine purée. Set aside.

For the croquettes, preheat the oven to 160C.

Preheat the oil in a deep fat fryer to 160C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Place the potatoes into a saucepan of salted water and bring to the boil. Cook for 12-18 minutes, or until tender, then drain and return to the pan.

Place the pan of potatoes back over the heat until all the moisture has evaporated. Mash with a potato masher or ricer until smooth.

Add the Parmesan cheese, one tablespoon of the red pesto, and all the sun-blushed tomatoes and basil to the mash and mix well. Add salt and freshly ground black pepper, to taste. (Add a little flour if the mixture is too wet to form into shapes with your hands.)

Divide the mixture into 12 equal-sized pieces and shape into cylinder croquettes, using your hands. Push a small piece of mozzarella into the centre of each croquette, closing up the potato to completely cover the mozzarella.

Place the remaining flour and the breadcrumbs onto two separate plates. Place the eggs in a bowl. Dredge the croquettes in the flour, then dip them into the beaten eggs and finally roll them in the breadcrumbs, to cover, retaining the shape.

Carefully lower a few croquettes at a time into the preheated deep fat fryer and cook for 3-4 minutes, or until golden-brown and crisp.

Remove with a slotted spoon and drain on kitchen paper. Transfer the croquettes to a roasting tray and place in the preheated oven to keep warm.

To serve, add the Cabernet Sauvignon vinegar to the remaining pesto and place a spoonful onto each of four plates. Place three croquettes on top of each dollop of pesto and garnish with rocket.

Simple Tomato and Basil Pasta Sauce

This is a great standby sauce for pasta and Italian dishes.

Make it in advance or as required.

If not using all the sauce for the dish you require it for,

allow it to cool completely and pour portions into freezer plastic bags.

This can be frozen for up to 6 months.

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

5 400g cans chopped tomatoes

4 to 6 basil leaves

2 dried bay leaves

20ml sugar, optional4 tablespoons unsalted butter, optional

Method:

In a large saucepan, heat oil over medium high heat. Add onion and garlic and sauté foe about 2 minutes until soft and translucent. Add celery and carrots and season with salt and pepper. Sauté about 5 minutes until all the vegetables are soft. Add the tomatoes, basil, and bay leaves and simmer covered on very low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar and unsalted butter, a little of each at a time to round out the flavours.

Blitz in batches in a food processor until a smooth velvety consistency is achieved.

Chicken Parmesan

Chicken is always a good standby for a week-night supper

and I'm always trying out new ideas.

Here's a great Italian style chicken dish

with lots of flavour.

Ingredients:

45ml olive oil

5ml chopped fresh rosemary

5ml chopped fresh thyme

5ml chopped fresh flat leaf parsley

Salt and freshly ground black pepper

8 (3-ounces each) chicken breasts

375ml Simple Tomato and Basil Pasta Sauce, recipe follows

or use a purchased tomato and basil pasta sauce

125ml shredded mozzarella

80-100ml grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Directions:

Preheat the oven to 220C.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken breasts with the herb oil.

Heat a heavy large oven-proof pan over high heat. Add the chicken breasts and cook until just beginning to brown, about 2 minutes per side. Remove the pan from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each chicken breast, and sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces on top of the chicken breasts. Bake for about 3-5 minutes until the cheese melts and the chicken is cooked through.

Mom's Tomato Chutney

This recipe brings back fond memories of my mother.

When I was a young teenager my dad had a smallholding where he grew tomatoes, among other things. He'd bring them home and store them in the freezer for use in soups and stews, and of course, for my mom's tomato chutney. Keeping them in the freezer made it easy to remove the skins; you only had to scour them on four sides and drop them in boiling water for the skins to lift off like the petals of a flower opening. Give this a try.

Ingredients:
1 kg tomatoes, skins removed
250g muscovado sugar
1 cup malt vinegar
250g sultanas
15ml English mustard
15ml ground ginger
15ml sea salt
2 large white onions, finely sliced
2ml cayenne pepper

Method:
Slice the tomatoes and place them in a heavy based saucepan.
Mix all the rest of the ingredients into the tomatoes and bring to the boil. Lower the heat and simmer gently until the mixture is reduced and of a required consistency, stirring occasionally to prevent it sticking to the bottom of the pan.
Bottle in sterilised jars while still hot.

Cook's Tip

Do not allow any metal to come in contact with the chutney during cooking or while storing. If your pickle jars have metal tops, cover the contents with greaseproof paper or with wax.

Scrummy Yummy Tomato Sauce

This tomato sauce is a great way to use up a glut of tomatoes when in season.

It makes a great base for pasta, stew or curry.

Use as is for pasta with a touch of water added.

For a curry add the spice of your choice, such as curry powder, cardamom pods, chilli flakes and curry leaves, and stir in coconut cream for a delicious curry sauce.

For a warm winter stew you may want to add smoked paprika

or herbs such as rosemary, thyme or parsley.

Use it with lamb, chicken, fish or vegetables, cook through and serve.

Ingredients:
30ml vegetable oil 4 rosettes of star anise
15ml cumin seeds
15ml fennel seeds
1/2 vanilla pod
6-8 large tomatoes halved, or 4x 400g cans chopped tomatoes
sea salt and freshly ground black pepper
runny honey to taste
2-3 sprigs of fresh thyme
2-3 bay leaves
4 garlic cloves, crushed
1 bunch fresh basil
extra virgin olive oil

Method:
Place the oil in a heated heavy cast pan and add the anise, cumin, fennel and vanilla and heat until the seeds start to fizz.

Add the tomatoes and allow them to start cooking, then season with salt and pepper and add the honey to taste. Add the thyme and bay leaves. Break the bay leaves in a couple of pieces before putting them into the pot to help release the flavour. Cook on a medium heat for about 5-10 minutes.

Press the tomatoes gently with a potato masher to help them release their juices. As they cook down, the skins can be removed easily with a fork, or if you are lazy like me, leave them in. I like to leave them in the sauce as there is a lot of goodness in and just below the skin.

With a hand blender, whizz the sauce to a puree and, reducing the heat to a minimum for a slow simmer, continue to reduce until thickened to a paste. This may take up to 90 to 120 minutes. This slow evaporation of the moisture from the tomatoes will produce a deep colour, concentrating the flavours without bitterness.

When the moisture has been removed, add the garlic and basil. Blend into the warm paste and finish with a good amount of olive oil.

Allow to cool before storing ready for use. This will keep in the fridge for up to 21 days, but I'm sure you'll use it all up before then!

My Favourite Tomato Soup

My favourite soup has always been cream of tomato.

On a cold winter's day it is great to warm the cockles of your heart.

This is a quick and delicious way to use up an excess of the fruit.

This can be made in bulk if you leave out the cream.

It can be reduced for storing in the freezer, stored in blocks,

and then defrosted and warmed up with a little water added and,

of course the cream added and warmed through before serving.

Ingredients:
30ml olive oil, plus extra to serve
2kg fresh ripe tomatoes roughly chopped
3 garlic cloves, chopped
1 handful fresh basil leaves, plus extra to serve
15ml tomato puree
1 Litre of hot chicken stock 30ml caster sugar
sea salt and freshly ground black pepper to season
150ml double cream, plus extra to serve

Method:
In a large soup pan, heat the olive oil and add the tomatoes when it is hot. Fry them for 4-5 minutes, or until they have started to break down.
Add the garlic, basil and tomato puree and cook for a further 1-2 minutes.
Pour in the chicken stock and bring the mixture to the boil, then reduce the heat and simmer for 3-4 minutes.
Blend the soup to a puree with a hand blender, then season to taste with sugar, salt and pepper.
Pour in the cream, bring back to a simmer and continue to simmer for 1-2 minutes.
To serve, ladle the soup into serving bowls, drizzle with double cream, then olive oil and garnish with a few basil leaves, cut in fine strips.