Pumpkin Banana Mouse Pie

When we first lived in Mt Edgecombe, Natal,

our house backed onto a blue gum plantation.

Between the forest and the back garden

there was a fairly wide strip of land

that became overgrown with weeds if not cleared from time to time.

To keep the weeds at bay we planted bananas, pumpkin and squash there.

They did so well in the warm, moist environment,

giving us a bumper crop each year,

which necessitated finding ways to use them.

Here's one that went down well with all the family,

except my husband, who refuses to eat any curcubits,

although he will eat cucumber,

which I'm not fond of as it gives me wind.

He doesn't know what he is missing!

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Ingredients:

Biscuit base:

1/2 packet of ginger biscuits

1/2 packet digestive biscuits

100ml sugar

5ml cinnamon

125g melted butter

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Filling:

125ml double cream

425g cooked mashed pumpkin

250ml soft brown sugar - Demerara or Muscovado

5ml salt

5ml cinnamon

1ml nutmeg

3 egg yolks

1 packet gelatin powder

60ml cold water

1-2 bananas, mashed or blended in a mini blender

zest of 1 orange

125ml double cream

30ml caster sugar

Whipped cream, orange zest and a sprinkling of cinnamon to decorate

Icing sugar for a dusted topping

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Method:

To make the base:

Put the biscuits in a blender and blitz them to a fine crumb texture.

Add the sugar, cinnamon and melted butter and mix to a crumbly dough.

Press this mixture into the base of a 8-9 inch spring-form cake tin, the base of which has been lined with baking paper.

Bake this in a 180C oven for 10 minutes. Set aside to cool. Once it has cooled, this can be refrigerated for an hour or so to harden if you have time.

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To make the Filling:

Warm the double cream in a double boiler, or a glass dish over a pan of boiling water.

Into the cream, mix the pumpkin, soft brown sugar, salt, cinnamon and nutmeg.

In a separate bowl, whisk the egg yolks, adding a little of the pumpkin mixture to it and whisking this before adding to the pumpkin mixture. Blend over hot water.

Soften the gelatin in the cold water.

Take the pumpkin off the heat and add the banana, softened gelatin and the zest of an orange.

Place the double cream and caster sugar in a glass bowl and whisk until you reach the soft peak stage. Be careful not to over whisk, or you'll end up with butter.

Fold the cream into the pumpkin mixture.

Pour this filling into the pan with the crust and put it into the fridge to set.

Once set, remove from the cake tin and place on a serving plate. Decorate with whipped cream, piped around the edge, leaving the pumpkin layer in the centre of the pie exposed. Sprinkle orange zest and cinnamon over the pumpkin filling and dusk with a little icing sugar.

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Mozambique Sweet Potato Brinjal and Chicken Curry

Although I call this a curry,

it has hardly any of the heat you might expect from a curry.

What it lacks in heat it makes up for in flavour.

I call it a Mozambique curry as I use my own special curry paste here.

The recipe for this can be found in my e-book,

"Herbs and Spices",

which will be available shortly.

If you want more heat,

simply add one or two chillies and perhaps some more curry leaves,

both of which I put in the curry paste,

rather than showing them in the ingredients here.

Ingredients:
30ml vegetable oil - I usually use sunflower oil for curries
1 large brinjal - Aubergine - peeled and cut into 1 inch cubes
2 large skinless chicken breasts, cut into 1 inch cubes, or shredded in strips as for stir fry
2 medium sweet potatoes, peeled and cut into 1 inch cubes

15-20ml "Mozambique Curry Paste"

500ml rich chicken stock

1 400ml tin light coconut milk

1/2 400ml tin of butter beans

a bunch of fresh coriander leaves, chopped

Method:

Marinate the cubed or shredded chicken in the "Mozambique Curry Paste" for 30-60 minutes.

Heat the oil in a deep, heavy frying pan and add the brinjal.

Fry over a medium heat until the brinjal has softened.

Stir in the chicken coated with marinade and stir-fry for 2-3 minutes.

Stir in the sweet potatoes, coating them in the paste and fry for 1 minute.

Add the stock and coconut milk. Bring to the boil then turn down to simmer.

Simmer for 20 minutes, then add the butter beans and cook for a further 5 minutes.

Serve on a bed of sticky rice and garnish with fresh chopped coriander leaves.

Beef Rendang

This classic Asian dish is great for a cold winter's night.

It's filled with chi that's bound to warm you through and through.

It's quite hot and dry but the addition of the coconut milk

cools it and makes it more scrumptious.

Ingredients:

1 stalk of lemongrass, roughly chopped

20g Coriander seeds

5ml ground cumin

2ml turmeric powder

50g block coconut cream

1 large white onion sliced

1 small red onion sliced

3 garlic cloves, crushed with a pinch of salt

2-3 long red chillies, chopped

2 inch piece of root ginger, peeled and sliced into matchstick pieces

1-2 bay leaves

750g boneless beef shin, cut into 1 inch cubes

400g can coconut milk

250ml beef stock, heated

Method:

Pound the lemongrass using a pestle and mortar until it becomes a pulp. Transfer to a small bowl.

Heat a frying pan over medium heat, add the coriander, cumin and turmeric and dry roast until fragrant. Transfer to a spice grinder or pestle and mortar and grind as smooth as possible. Set aside.

In a large casserole pan or heavy wok, on a low heat, melt the coconut cream. Do not let it get too hot or burn.

Add the onions, garlic, ginger and lemongrass to the pan and fry gently until the onions are soft and the fragrance is warmly released.

Add the remaining ground spices and the bay leaves and fry for a minute or two.

Add the meat, increasing the heat a little and brown the meat. Stir to coat and seal the meat with the spices.

Add the coconut milk and hot stock. Stir and bring to the boil.

Reduce the heat and simmer for 60-90 minutes, stirring from time to time. The sauce will thicken and must coat the meat well.

Serve with sticky rice.

Poached Pears with Blueberry Mascaponi

This is a simple desert that's quick and easy to prepare.

If preferred, it can be served with vanilla ice cream instead of mascarponi.

If serving with ice cream, serve the blueberries over the pears,

put ice cream on top and drizzle sauce over the ice cream.

This quantity serves two people.

Ingredients:
2 pears, pealed and halved
250ml white wine
10ml honey
1 inch piece of cinnamon stick
5ml vanilla extract
1 inch piece of crystallised ginger
60ml granulated light brown sugar
60ml water
125ml blueberries
125g mascarponi

Method:
Remove the central seed portion of the pear with a teaspoon.
Put the wine, honey, cinnamon stick, vanilla, ginger, sugar and water in a pan and bring to the boil. Turn down to simmer.
Place the pears in the poaching liquid and simmer for about 15-20 minutes till tender.
With a slotted spoon, remove the pears from the liquid and set aside.
Return the poaching liquid to the boil. Add the blueberries and continue to boil until the blueberries are soft, but not popping.
With a slotted spoon, remove the blueberries and add them to the mascarponi. Gently mix the fruit into the cheese.
Continue to boil the poaching liquid until it thickens into a sweet sauce.
Serve the pears covered with the mascarponi and blueberry mixture and top with the thickened sauce.

Red Cashew Chicken Curry

This is a rich, creamy chicken curry thickened with a cashew nut paste.

It can be served with plain rice, Chinese or 2 minute noodles.

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Ingredients:
1 kg chicken breasts
500ml chicken stock
30ml ghee or clarified butter
1 red onion, peeled and finely chopped
pinch of sea salt
2 garlic cloves, peeled and finely chopped
20ml paprika
5ml chilli powder
100g cashew nuts, finely ground to a paste in a food processor
250ml double cream
sea salt to season
30ml sesame oil
chopped coriander leaves to garnish

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Method:

Bring to the chicken stock to boil in a saucepan and add the chicken. Reduce the heat and simmer for about 15 minutes or until the chicken is cooked.

Remove the chicken breasts with a slotted spoon and set aside.

Reserve the stock.

Heat the ghee or clarified butter in a pan and fry the onions for a few minutes. Sprinkle the onions with a little salt to stop them from caramelising.

Add the garlic, paprika and chilli powder and cook for a minute or two.

Add 250ml of the reserved chicken stock, the cashew nut paste, cream and sea salt to season. Heat through, stirring well to mix in the paste.

Remove the skin from the cooked chicken breasts and shred the meat into bite size pieces. Add to the sauce and warm through.

Place in a serving dish, drizzle over the sesame oil and garnish with chopped coriander leaves.

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Sauce Vierge

Sauce Vierge

is a tangy, chunky warm dressing

that is great served with fish.

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Ingredients:
50ml olive oil
1 shallot diced
15ml balsamic vinegar
6-8 coriander seeds, crushed
juice and zest of 1 lemon
1 medium tomato, skinned and diced finely
15ml tarragon, coriander leaves or chives, chopped (use all three if you wish)
5ml capers 125ml baby broad beans, blanched and shelled
125ml petit poi or fresh baby peas, blanched
sea salt and freshly ground black pepper to season.

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Method:
Heat the oil in a pan and fry the shallot for about a minute until translucent.
Remove from the heat and add the balsamic vinegar, crushed coriander seed and zest and juice of the lemon. Allow the flavours to infuse for 15-20 minutes.
Add the rest of the ingredients to the sauce, mix well and season.
Warm through for about a minute on a low heat and serve.

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Pumpkin and Seafood Curry

In keeping with "National Curry Week"

I have another curry for you,

one with a Thai influence.

I don't get to make this very often

as my husband does not eat pumpkin and,

I confess, I'm not crazy about sea food,

so this is a bit of a 'Jack Sprat and His Wife' dish for us.

I eat the pumpkin and he eats the fish.

If you don't like it hot, vary the amount of curry paste.

The recipe for my

"Yellow Thai Curry Paste"

can be found in my e-book,

"Herbs and Spices",

Which will be available soon.

Ingredients:

1 can of coconut milk

30ml Yellow Thai Curry Paste

250ml fish stock

20ml Thai fish sauce

10ml white or light brown granulated sugar

5ml turmeric

3-4 lime leaves, snipped into strips

1 stem of lemongrass, bruised

1 kg pumpkin (or butternut), peeled and chopped into large chunks

500g salmon, or other firm fish like cod or monkfish, cut into 1 inch cubes

100-200g prepared raw prawns

2 small pak choy, chopped

Juice of 1 lime

Chopped coriander leaves to garnish

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Method:

Put the creamy top half of the can of coconut milk into a large saucepan with the curry paste and mix well.

Add the rest of the coconut milk, stock, fish sauce, sugar, turmeric, lime leaves and lemongrass into the broth and bring to the boil. Reduce to simmer.

Add the pumpkin chunks and cook until tender.

Add the fish and prawns and cook for about 5 minutes before adding the pak choy and lime juice. Simmer for a few more minutes to just wilt the greens.

Serve with rice or noodles, garnished with chopped coriander leaves.

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If you are making this for a special dinner,

prepare the broth up till the pumpkin is cooked.

The broth can then be set aside

and warmed again when ready to add the fish.

To make a vegetarian version,

omit the fish and add a tin of chick peas or beans of your choice.

These will need to be cooked in the broth

for about 15 minutes to absorb the flavours.

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Posh Crushed Peas

I'm not that partial to peas,

but my husband enjoys them,

so usually I eat them under sufferance.

However,

I saw the 'Hairy Bikers' do something with peas

that looked good.

They used cremefraise;

I didn't have any so I used 'soft cheese',

or what we call creamed cheese.

I'll eat peas like this again; they were really good.

Ingredients:
250ml frozen peas
30g creamed cheese, soft cheese or 'Philadelphia'
15ml fresh chopped mint
Pinch of sea salt and a twist of freshly ground black pepper to season

Method:
Blanch the peas in boiling water for a few minutes. Drain and return to the pan.
Add the cheese and mint and crush with a potato masher.
Season with sea salt and freshly ground black pepper.
Warm through before serving.

Red Onion and Goat's Cheese Tart

Individual tarts make a magnificent lunch or starter for a special meal.

These are scrumptious and easy to make.

Ingredients:
For the pastry:
250g flour
125g cold butter
15ml finely chopped rosemary
pinch of salt
Enough cold water to mix to a dough.

For the topping:
30ml olive oil
2 small red onions, roughly chopped
100-125ml red wine
30g butter
60ml orange marmalade
Goat's cheese, sliced.
Freshly ground black pepper to season

Method:
To Make the pastry:
Rub together the flour and cold butter until the mixture is like fine bread crumbs. This may take about 10 minutes - be patient.
Add the herbs, salt and enough cold water to mix ti a stiff dough.
Work it to a flattened ball and wrap in cling film. Chill in the fridge for an hour or two.
Roll out to about 1/8th inch think and cut into rounds using a saucer.
Place on a baking tray and bake blind at 180C for about 10 minutes.
Remove from the oven and allow to cool.

To Complete the Tart:
Fry the red onion in olive oil until the onion is translucent.
Add the red wine, butter and marmalade and simmer for 10-15 minutes.
On the cooled pastry circles, spoon the onion jam, top with a slice of goat's cheese and season with a little freshly ground black pepper. The goat's cheese may be salty, so I don't add salt to the seasoning. Put under the grill until the cheese is melted.

Isipingo Lamb Curry

This Lamb Curry is made with one of my favourite curry powders.

It's simple to make and tastes delicious.

You will find "Isipingo Curry Powder" in

"Herbs and Spices",

my e-book, which will be available soon.

Of course, you can use your own choice of curry powder,

but you won't get the same result.

Ingredients:
500g lamb shoulder, deboned and cubed
30ml "Isipingo Curry Powder"
125ml plain yoghurt
30ml vegetable oil
30ml ghee or clarified butter
1 large onion, chopped
2 garlic cloves, chopped
4-5 curry leaves

Method:
Place the lamb, curry powder and yoghurt in a bowl, mix well and marinade for 1-2 hours or longer - even overnight. The longer you leave it, the more tender the meat will be.
Put a little vegetable oil and about the same amount of ghee in a pan and melt the ghee.
Add the chopped onion and braise gently for 5-10 minuted until the onion is translucent and begins to develop some colour. Add the garlic and cook for 1 minute.
Add the marinaded meat, along with the marinade, the curry leaves and salt to season.
Bring almost to the boil, then turn the heat down and slow simmer. Top the pan with a lid and simmer for 60-90 minutes, or until the meat is tender. Check from time to time to make sure that the meat does not become too dry. If it does, add a little water and stir well.

National Curry Week 21-27 November

This week is National Curry Week in the UK.

Here's a great offer:

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Win a year's worth of curry spice kits worth £150!

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This might be a lazy way to make curry,

I prefer to mix my own spices,

but for the working woman

who doesn't know about spice mixing,

these mixes are great.

I'll be sharing some of my own mixes with you all soon.

Watch out for my e-book, "Herbs and Spices", coming soon.

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Have a great Curry Week !

Cauliflower Fritters

For a snack, party finger food, starter or side dish to a main course,

try these moreish cauliflower fritters.

If served as a snack or finger food,

make small fritters and serve with a falvoured mayonnaise.

Ingredients:
1/2 a cauliflower broken into small florets
275g self-raising flour
100g Parmesan cheese, grated
1 garlic clove, crushed with a little salt
50ml fresh parsley, chopped
Sea salt and freshly ground black pepper to season
3 eggs, lightly beaten
10ml fennel seeds
60ml olive oil for frying

Method:
Bring a saucepan of salted water to the boil, add the cauliflower and boil for 5-6 minutes or until tender. Drain well then set aside to cool.
In a large mixing bowl, combine the flour, Parmesan, garlic and parsley. Season with salt and freshly ground black pepper then mix in the eggs to make a thick batter, adding a splash of water if it's too dry. Gently stir in the cauliflower and fennel seeds.
Heat the olive oil in a large, heavy-based frying pan over a medium heat then drop tablespoonfuls of the cauliflower mixture into the pan, taking care not to overcrowd the pan. Cook for 2-3 minutes until golden, then turn them over and flatten slightly with a fork. Cook for a further 2-3 minutes, or until golden and cooked through.

Aromatic Lamb Shanks

Ingredients:

100ml vegetable oil
8 lamb shanks
2 Onions
4 garlic cloves
2ml sea salt
15ml turmeric
5ml ground ginger
5ml chilli flakes
10ml ground cinnamon
2ml freshly ground nutmeg
5ml freshly ground black pepper
50ml honey
15ml soy sauce
50ml medium sherry
100ml red lentils
50ml chopped blanched almonds to garnish

Method:
Put 50ml of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.
Peel the onions and garlic and process in a food processor or chop them finely by hand.
Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.
Stir in the turmeric, ground ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper. Stir again, adding the honey, soy sauce and Sherry.
Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 and a half hours or until the meat is tender.
Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly. Check for seasoning.
Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Pork Chops with Apple and Parsnip Sauce

Ingredients:
1 Pork chop per person
50ml butter
1 Bramley or Granny Smith cooking apple, peeled and cubed
1 large parsnip, peeled and cubed
1 shallot, finely chopped
100ml white wine
30ml Dijon mustard
sea salt and freshly ground black pepper to season
5ml chicken stock powder
30-45ml honey
100ml double cream
Fresh chopped parsley to garnish.

Method:
Cook the chops on a hot griddle pan shortly before the sauce is ready.

To Make The Sauce:
Melt the butter in a saucepan and add the apple, parsnip and shallot. Saute together for a few minutes before adding the wine and mustard.
Add seasoning and chicken stock powder and bring to the boil.
Simmer until the apple and parsnip are breaking down and the wine has reduced.
With a hand blender, blitz the mixture to a puree, then fold in the honey and cream. Check the seasoning.
Warm through and serve the sauce over the chops, garnished with fresh chopped parsley.