Text: Anna Montali. Photographs: Roelene Prinsloo. Article from the May 2013 issue of Food and Home Entertaining Magazine.
The warmth of our continent is reflected in these fragrant spices
North African yoghurt chicken
Serves 4 Easy 30 mins
To drink: A zesty chenin blanc will match the tart yoghurt
125ml (1/2 cup) olive oil
1 onion, finely sliced
2 garlic cloves, finely chopped
15ml (1 tbsp) ground coriander
10ml (2 tsp) cumin seeds
1kg chicken thighs
300g spinach, sliced
250ml (1 cup) thick yoghurt
salt and freshly ground black pepper, to taste
pomegranate rubies, to serve
rice or couscous, to serve
1. Heat the oil in a deep frying pan over medium heat and saute the onion for a few minutes. Stir in the garlic and spices, and cook until flavourful, about 3 minutes.
2. Add the chicken and fry until the chicken is cooked and golden, about 15 minutes.
3. Stir in the spinach and continue to cook for 5 minutes. Add the yoghurt and season. Cover and cook until the yoghurt is heated through, about 5 minutes. Sprinkle with pomegranate rubies and serve hot with rice or couscous.
Chermoula-coated grilled silvers
Serves 4 Easy 1 hr
To drink: A light, zesty pinot grigio won’t overpower the fish
2kg silvers, cleaned
Chermoula
200g salted butter
2 garlic cloves, crushed
45ml (3 tbsp) fresh coriander
rind of 2 limes and juice of 1 lime
15ml (1 tbsp) ground cumin
5ml (1 tsp) smoked paprika salt, to taste
carrots, julienned, to serve
baby marrow, to serve
1 lemon, cut into wedges, to serve
1. Wash the fish under running water and dry well.
2. For the chermoula, melt the butter in a large frying pan and saute the garlic for about 1 minute. Stir in the remaining ingredients.
3. Coat the fish with chermoula and place on a hot grill pan. Grill until cooked, turning occasionally, about 20 minutes.
4. Serve hot with carrots, baby marrow and lemon wedges.
Spiced Moroccan lamb shanks
For best results cook the shanks a day in advance to allow ail the flavours to mature.
Serves 4 Easy 2 hrs 20 mins
To drink: Try a pinotage with lots of spicy, sweet red fruit notes
1,5kg lamb shanks
salt and freshly ground black
pepper, to taste
15ml (1 tbsp) ground turmeric
60g (1/2 cup) cake flour
125ml (1/2 cup) olive oil
15ml (1 tbsp) ground cinnamon
10ml (2 tsp) ground cumin
10ml (2 tsp) ground ginger
10ml (2 tsp) cayenne pepper
1 large red onion, thinly sliced
2 large carrots, chopped
2 garlic cloves, finely chopped
500ml (2 cups) good quality red wine
1 x 410g tin Italian peeled tomatoes, finely chopped
750ml (3 cups) chicken stock
60ml (1/4 cup) fresh coriander
rind of 1 lemon
caramelised baby carrots, to serve
herb-coated roast potatoes, to serve
1. Rub the shanks well with the salt, pepper and turmeric. Put the flour in a shallow dish and coat the shanks well. Place in a colander to shake off excess flour.
2. Heat the oil in a large saucepan, add the shanks and cook until seared on all sides, about 15 minutes. Remove and set aside.
3. Add the spices to the same pan and cook, stirring, until fragrant, about 20 seconds. Add onion and carrots. Cook for 2 – 3 minutes. Add garlic and cook for a further minute.
4. Pour in the wine and stir to deglaze the pot. Cook until it has slightly reduced, at least 10 minutes.
5. Add the tomatoes and stock, and return the shanks to the pot together with the coriander and lemon rind. Bring to a boil, reduce heat to medium-low and simmer with the lid on until the shanks are tender and the meat starts to fall apart, about 2 hours.
6. Serve hot with caramelised baby carrots and herb-coated roast potatoes.
Flat beans, baby marrow and mixed spice stew
Serves 4 Easy 45 mins
To drink: Try a full-bodies rosé with ripe berry flavours
30ml (2 tbsp) coconut oil
30ml (2 tbsp) ground cumin
10ml (2 tsp) ground coriander
10ml (2 tsp) ground cinnamon
3 garlic cloves, finely chopped
350g flat beans
300g baby marrow, sliced
2 x 410g tins Italian peeled tomatoes, chopped
250ml (1 cup) chicken stock
salt and freshly ground black pepper, to taste
100g slivered almonds, to serve
1.Heat the oil, whisk in the spices and garlic, and saute, 2-3 minutes.
2. Mix in the beans and baby marrow, and coat well with the spices. Add the tomatoes and stock, and season.
3. Cook vegetables until tender. Sprinkle with slivered almonds and serve hot.
Beef stew in turmeric flavoured maize baskets
Serves 4 Easy 1 hr
To drink: Pair with a full-bodied, oaky chardonnay: the rich, sweet stone fruit pairs well with the spiced beef
Maize baskets
500ml (2 cups) water
salt, to taste
10ml (2 tsp) ground turmeric
250g maize meal
10g (1 tbsp) butter + extra, for greasing
30g (3 tbsp) butter
30ml (2 tbsp) olive oil
1kg beef cubes
1 onion, finely chopped
15ml (1 tbsp) ground ginger
10ml (2 tsp) ground cumin
10ml (2 tsp) ground cinnamon
10ml (2 tsp) fennel seeds
10ml (2 tsp) smoked paprika
750ml (3 cups) beef stock
2 x 410g tins chickpeas, drained
500g cabbage, shredded
microgreens, to serve
1. To make the baskets, bring the water, salt and turmeric to a boil and stir in maize meal. Reduce heat to medium, cover and cook, stirring occasionally, about 10 minutes. Beat continuously for a further 15 minutes until the maize is cooked. Stir in the butter and leave to cool
2. Grease any mould you desire with butter and spoon a little of the maize into the moulds. Press the maize into the moulds to form baskets and set aside.
3. For the stew, heat 30g (3 tbsp) butter and oil in a pot over medium heat and brown meat on all sides. Add the onion and lightly saute.
4. Stir in the spices and stock, and bring to a boil. Reduce the heat and simmer, covered, about 1-hour.
5. Add the-chickpeas and cabbage, and continue to cook for 10 minutes.
6. Place the turmeric baskets on a serving platter, spoon the stew into each one and sprinkle with microgreens. Serve hot.
Nuts, spices and rose syrup triangles
Makes 15 Easy 30 min
To drink: A sweet gewürztraminer has delicious flavours of litchi, potpourri and roses
Rose syrup
500ml (2 cups) water
300g sugar
30ml (2 tbsp) rose water
2 sticks of cinnamon
8 cloves
tiny drop of red food colouring
icing sugar, for dusting
Filling
100g (1/2cup) sugar
20ml (4 tsp) ground ginger
15ml (1 tbsp) ground cloves
120g currants, chopped
120g mixed sultanas, chopped
200g whole almonds, crushed
80g mixed peel
270g filo pastry
120g butter, melted
sunflower oil, for deep-frying
1.To make the syrup, put all of the ingredients in a pot over medium heat and simmer until reduced and thickened, about 30 minutes. Drain and discard the cloves and cinnamon sticks.
2. For the filling, mix all of the ingredients in a bowl.
3. Cut the filo into strips of about 6cm in width and brush with butter. Place 15ml (1 tbsp) of the filling mixture in the centre at the bottom of the filo strip and fold from corner to opposite edge. Continue folding until you have formed a folded triangle.
4. Heat sunflower oil in a pot and deep-fry the parcels until golden. Drain and immediately pour over the syrup. Leave to absorb for a few seconds then dust with icing sugar and serve.
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