Asian Pork Noodles
Asian
Pork Noodles
Preheat the oven to 200*C. Cook 400 g egg
noodles in boiling salted water until aldente. Mix 2 chopped red chilies, 2
crushed garlic doves, 1 x 2 cm piece ginger, grated, 70 g treacle sugar, 2 T
honey, 1t sesame oil, 1T fish sauce, 1T white wine vinegar, the juice and zest
of 1 lemon and ¼ cup olive oil. Add 400 g pork fillet and marinate for 10
minutes. Heat 1T olive oil in a pan and sear the pork. Pour over the marinade
and finish in the oven for 7 minutes. Fry 2 cups shredded cabbage in the pan
juices. Add the noodles, 2 T soya sauce, 1t peanut oil and 2t honey. Remove
from the heat. Slice the pork and serve on the noodles. Garnish with coriander.
Steamed Kingklip With Pickled Baby
Brinjals
Preheat the oven to 180*C. Heat 4T oil in a
frying pan over a medium heat. Halve 6 baby brinjals lengthways and fry,
cut-side down, in the oil, then roast for 10 to 15 minutes, or until soft. Heat
2T turmeric, 1T curry powder, 1T tomato paste and 2T olive oil in a pan. Remove
from the heat and gently toss the brinjals in the pan with the spice mixture.
Place 2 cloves garlic and 1 x 3 cm piece ginger in a saucepan, half-fill with
water and bring to a boil. Lightly rub 4 x 200 g portions kingklip with olive
oil and salt. Place in a steamer on top of the boiling water, thinly slice 1 x
4 cm piece ginger and place on top of the fish. Steam for 7 minutes. Serve with
wilted baby spinach, pickled brinjals and fresh coriander.
Serves 4
Carb-Conscious, Fat-Conscious, Dairy-Free
Fish Curry With Cucumber-Lime Salad
Cut 800 g kingklip into large cubes. Dip
each piece into beaten free-range egg, then coat in chickpea flour. Chill while
preparing the sauce and salad. Fry 1T curry powder, 2T turmeric, 1T ground
cumin and 1T garam masala in a dry pan until fragrant, then add 70 g tomato paste
and stir. Add 1 x 400 g can chopped tomatoes, 2 cups organic chicken stock, 2T
brown sugar and 2T red wine vinegar. Boil over a high heat for 10 to 15 minutes
until the sauce thickens. Toss 1 small thinly sliced cucumber with 1 chopped chili,
a squeeze of lime juice, sea salt and freshly ground black pepper. Heat 2 T oil
in a pan and fry the fish in the oil until golden and crisp. Drain on kitchen
paper. Serve with the curry sauce and cucumber salad.
Serves 4
Wheat-Anh Gluten-Free
Fish
Curry With Cucumber-Lime Salad
Nokuzola Nkula’s Peri-Peri Chicken
Livers And Sourdough
Heat 1T olive oil in a large pan and sauté
1 finely chopped onion until soft. Add 500 g chicken livers and fry for 5
minutes. Add 2 T chopped mixed herbs, 1t salt and 2T peri-peri spice. Cook for
5 minutes, stirring. Serve with toasted sourdough bread and a dollop of cream
cheese.
Serves 4
Creamy Butternut Pasta
Preheat the oven to 180*C. Roast 500 g
cubed butternut and 4 unpeeled whole garlic cloves drizzled in olive oil for 15
to 20 minutes, or until tender. Cook 400 g penne pasta in boiling salted water
until al dente. Remove the butternut from the oven and squeeze the garlic out
of the skins. Heat 1 cup cream in a large frying pan over a medium heat. Add
the butternut and garlic, stirring to break the butternut into smaller pieces.
Simmer until the cream starts to thicken, season with sea salt and freshly
ground black pepper. Add the cooked penne to the sauce. Serve with grated
Parmesan and deep-fried sage leaves.
Serves 4
