Chicken sosaties

Tags

barbeque, BBQ, braai, cape malay, Chicken, curry, kebabs, skewered foods, sosaties, traditional food

Sosaties are one of the great  traditional South African braai (barbeque) foods of all time.  Sosaties are not just any old kebabs.  They’re usually lamb meat on skewers, marinated in a distinctive aromatic Cape Malay-style sauce.  The term derives from sate (“skewered meat”) and saus (spicy sauce).  There are a few variations to the sosatie marinade, but most at least include apricot jam, curry powder and onions. The combination of fruit and curry flavors is something you’ll see often in  Cape Malay recipes, like the classic bobotie, and give such delicious results.

Today, I have decided to do a chicken sosatie.  See Lamb sosaties for my lamb sosatie recipe.

Serves 4

Ingredients:

4 skinless, boneless chicken breasts cut up into large cubes
1 large green pepper
1 onion
12 dried yet plump apricots
marinade:
3 small onions, diced
1-2 small chili peppers or ½ teaspoon chilli flakes
2 Tablespoons vegetable oil
2 Tablespoons/ 30 g curry powder (depends on the strength)
2 teaspoons turmeric
2 bay leaves
2 teaspoons powdered ginger
2 teaspoons ground coriander/cilantro
10 dried apricots, cut into tiny pieces
175 ml/ ¾ cup apricot jam
50 g / ¼ cup light brown sugar
150 ml / ⅔ cup white wine vinegar
300 ml / 1¼ cup water

Method:

Peel and dice the onions
Cut up the peppers finely
Heat the oil over medium heat, add the onions and chili and cook until just translucent
Add the curry, turmeric, bay leaves, ginger and coriander and allow to cook for a minute
Add the apricots and all the remaining ingredients and leave to simmer about 15 minutes
Remove from heat and allow to cool completely, about 3 hours
When cool, add the marinade to the meat and place in the refrigerator for about 24 hours ideally (minimum 4 hours)
Now cut the peppers and onions to the same size as the meat cubes
When ready to grill, thread four meat pieces alternating with green pepper, onion and apricot to make a sosatie
Remember to soak the skewers first if you are using wooden ones so that they do not burn
Heat the BBQ to about 250°C/500°F
Cook the kebabs about 10 to 15 minutes
Turn several times to make the edges golden, basting with the marinade
Enjoy! Lekker eet! Bon Appetit!

Wine suggestion: Viognier or Chenin Blanc go well with this spicy dish but if you prefer a red, Shiraz or Grenache are equally good choices

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Lamb shank curry soup

Tags

comfort food, curry, Lamb, lamb shanks, puff pastry, Soup, stew

This is a very hearty and tasty soup which is made extra special as it is hidden under a blanket of crispy, fluffy and buttery puff pastry with just the shank bone peeking out. The smell of the spices when you break the crust is simply amazing. This is a recipe that lends itself very well to you playing around with the quantities to suit your taste, more curry, less curry, more liquid or more stewlike.

Serves 4

Ingredients:
2 tablespoons butter
4 lamb shanks
1 heaped tablespoon curry powder (depends on your preference-I use 2)
1 tablespoon canola oil
1 medium onion, finely chopped
2 leeks, white parts only, finely chopped
4 garlic cloves, crushed
3 cm / 1 inch piece of fresh ginger, peeled and finely grated
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon cumin
1 tablespoon coriander seeds
1 tablespoon fresh ground black pepper
1 tablespoon salt
1¼ L / 5 cups good beef stock (homemade is best)
1 lemon cut in half
1 large apple, peeled and sliced (granny smith works well)
700g / 1½ lbs baby potatoes, quartered
2 rolls of ready puff pastry
Fresh cilantro/coriander roughly chopped
1 beaten egg

Method:
Preheat the oven to 150C/300F
Melt the butter over medium high heat in a large ovenproof dish with a lid
Add the lamb and brown the shanks on all sides
Place the lamb on a plate
Reduce the heat to medium low
Add curry powder and cook while stirring for 1 to 2 minutes
Add oil, onion, leeks, garlic and ginger and cook for 3 minutes
Add the thyme, rosemary, cumin, coriander, salt, pepper, beef stock, lemon and apple and stir well
Return the lamb to the dish and bring to a boil
Cover with a lid and place the dish in the oven for 2 hours
Add the potatoes and check if enough liquid – you can add a bit of hot stock if needed
Cover and return to the oven for another 45 to 60 minutes
Remove dish from oven and increase the temperature to 200C/400F
Portion the soup into 4 ovenproof large soup bowls discarding the lemon and place 1 shank in each with the bone sticking up
Sprinkle on some fresh cilantro
Unroll your puff pastry and cut out 4 circles a bit larger than the tops of your bowls
Brush some beaten egg on the rim of your bowls and place the pastry over the bowl allowing the bone to poke through the top
Press with your fingers on the edge of the pastry to help the pastry stick to the bowl and seal the edges
Brush the tops with the remaining egg
Cook for about 20 to 25 minutes until golden
Serve immediately
Bon appétit !

Keralan chicken curry with chillies and coconut milk

Tags

Chicken, coconut milk, curry, keralan, yoghurt

Kerala, located on the palm-fringed coast of South West India, has a very distinctive cooking style which reflects its verdant, tropical climate. Coconuts are abundant there and many recipes therefore call for the addition of coconut milk. The use of spices are generous yet not hot, rather very flavourful.

Serves 4

Ingredients:

• ½ tsp turmeric powder
• 2 tablespoons Greek yogurt, lightly whisked
• 1kg / 2lbs chicken on the bone, skinned and jointed
• 3 tbsp vegetable oil
• 2 green birds eye chillies, slit length-ways
• 1 large white onion, thinly sliced
• 3/4 cup / 150g tomatoes, pureed to a smooth paste
• 1/2 cup / 125ml water
• 1/2 cup / 125ml thick coconut milk
• Salt and freshly ground black pepper
• 1 tbsp freshly chopped coriander, to garnish

For the paste

• 1 tbsp vegetable oil
• 2.5cm / 1″ piece ginger, roughly chopped
• 8 cloves garlic
• 1 tbsp coriander seeds
• 4 dried whole kashmiri red chillies (or any dried mild chillies)
• 2 heaped tsp fennel seeds
• ½ tsp black peppercorn
• 5 green cardamom pods, seeds only

Preparation:

Put the turmeric, yogurt and a pinch of salt in a bowl and mix well
Add the chicken pieces and leave to marinate for about an hour
Meanwhile, make the paste
Place a sauté pan over a low heat and add oil, followed by ginger and garlic
Sauté for about a minute, then add all the paste ingredients and continue to cook for 5-6 minutes until lightly coloured
Leave to cool, then put the mixture in a blender, add 50-70ml water and blitz to a fine paste
Set aside
Heat a heavy-bottomed non-stick pan over medium heat and add the 3 tbsp of oil
Add the birds eye chillies, letting them sizzle for a few seconds
Add the onion and cook until golden brown, about 8 minutes
Pour in the pureed tomatoes and stir well, cooking for 3 minutes
Add the spice paste and sauté for 4-5 minutes, stirring well, until the sauce thickens slightly
Increase the heat slightly and add the marinated chicken pieces, stirring well to coat them with the spice paste
Fry for 4 minutes until lightly coloured
Add the water and season to taste
Simmer, covered, for 25 minutes until the chicken is cooked through
Add the coconut milk, stir well and simmer for a further 5-7 minutes or until the sauce is slightly thickened
Garnish with chilli flakes or coriander and serve with rice and or poppadoms and chutney
Enjoy!