Cur­ried pea stuff­ing

YOU Best Recipes: Braai - - Contents -

CARAMELISED ONION

AND MUSH­ROOM STUFF­ING

1 onion, chopped 1 gar­lic clove, crushed oil

125 g chopped mush­rooms

125 ml (½ c) red wine 45 ml (3 T) bal­samic

vine­gar salt and pep­per pinch of sugar 4 cooked sweet

pota­toes few pieces of blue

cheese

1 Fry the onion and gar­lic in oil un­til just soft. Add the mush­rooms and stir-fry un­til browned.

2 Add the wine and vine­gar, sea­son with salt, pep­per and a pinch of sugar and re­duce un­til fra­grant.

3 Spoon the stuff­ing into the slits in the cooked sweet pota­toes and sprin­kle the cheese over. Re­turn the sweet pota­toes to the coals for about 10 min­utes or un­til the cheese has melted slightly.

CHICK­PEA STUFF­ING

1 onion, chopped

2 gar­lic cloves, chopped olive oil

10 ml (2 t) ground cumin 3 ml (gen­er­ous ½ t)

ground co­rian­der

5 ml (1 t) smoked

pa­prika

1 can (400 g) chopped

toma­toes

10 ml (2 t) tomato paste 1 can (400 g) chick­peas,

drained hand­ful chopped fresh

co­rian­der

6 cooked sweet

pota­toes ex­tra chopped co­rian­der full-cream yo­ghurt to

serve

1 Fry the onion and gar­lic in oil un­til soft.

Stir in the spices and add the toma­toes and tomato paste. Re­duce un­til fra­grant and stir in the chick­peas and the chopped co­rian­der. 2 Spoon the stuff­ing into the slits in the cooked sweet pota­toes and gar­nish with ex­tra co­rian­der. Serve with a gen­er­ous dol­lop of yo­ghurt.

SUN-DRIED TOMATO AND FETA STUFF­ING

50 g feta cheese, roughly

crum­bled

50 g black olives, pit­ted

and halved

25 g sun-dried toma­toes,

chopped

60-80 ml (¼-¹⁄₃ c) each chopped fresh pars­ley and oregano olive oil to moisten 4 cooked sweet pota­toes

1 Mix the cheese, olives, toma­toes, herbs and oil.

2 Spoon into slits in the cooked sweet pota­toes.

CUR­RIED PEA STUFF­ING

½ onion, chopped

7 ml (1½ t) grated fresh

ginger oil

7 ml (1½ t) roasted

masala

250 ml (1 c) green peas hand­ful of chopped fresh

co­rian­der

4 cooked sweet pota­toes full-cream yo­ghurt to

serve

1 Fry the onion and ginger in a lit­tle oil un­til soft. Stir in the masala and add the peas. Heat through and add the fresh co­rian­der. 2 Scoop out a lit­tle sweet potato. Mix with the pea mix­ture and spoon back.

3 Serve with a dol­lop of yo­ghurt.

ENOUGH FOR 4 SWEET POTA­TOES Prepa­ra­tion 10 min Cook­ing 20-25 min ENOUGH FOR 6 SWEET POTA­TOES Prepa­ra­tion 10 min Cook­ing 20 min ENOUGH FOR 4 SWEET POTA­TOES Prepa­ra­tion

5 min ENOUGH FOR 4 SWEET POTA­TOES Prepa­ra­tion 10 min Cook­ing 15 min

2 Spread but­ter on 1-2 sweet pota­toes per per­son and wrap in foil. Ar­range among mod­er­ate coals and cook for 45-60 min­utes or un­til done and soft. Cut a slit in the top and fill with any of th­ese de­li­cious stuffings.

3

4

1

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.