PORK AND MANGO CURRY
SERVES 4
15 ml (1 T) butter
15 ml (1 T) olive oil
1 onion, sliced
2 garlic cloves, crushed 5 cm fresh ginger, grated 1 cinnamon stick
2 ml (½ t) cumin seeds 5 ml (1 t) ground coriander 2 ml (½ t) ground cumin 2 ml (½ t) turmeric
1 ml (¼ t) cayenne pepper 500 ml (2 c) water
500 g pork cubes
1 can (165 ml) coconut milk
5 ml (1 t) cornflour dissolved in
10 ml (2 t) water
1 mango, peeled and cut into chunks salt
10 g fresh mint, chopped
1 mango, peeled and diced ½ cucumber, diced
750 ml (3 c) cooked wild brown rice rotis
1 Curry Heat the butter and oil in a deep pan. Fry the onion, garlic and ginger for 1 minute. Add all the spices and stir-fry until fragrant.
2 Add the water and bring to the boil. Add the pork and simmer until tender. Add more water if necessary.
3 Stir in the coconut milk and cornflour mixture and stir until thickened. Add the mango and season with salt.
4 To serve Mix the mint, mango and cucumber. Serve the salad with the curry, wild brown rice and rotis.
400 g lean beef mince
125 ml (½ c) sunflower seeds, toasted grated zest of 1 lemon
10 ml (2 t) dried thyme
2 eggs salt and freshly ground pepper
15 ml (1 T) olive oil
500 g spaghetti, cooked until just done
and drained
250 g cherry tomatoes, halved
10 g fresh basil salt
30 ml (2 T) olive oil
1 Meatballs Mix the meat, seeds, lemon zest, thyme and eggs. Season with salt and pepper.
2 Shape the mixture into walnut-size balls. Arrange on a plate, cover with clingfilm and chill for at least 15 minutes.
3 Heat the olive oil in a nonstick pan and fry the meatballs in batches until golden brown and done.
4 Pasta Put the cooked pasta in a bowl, add the tomatoes and basil and toss. Drizzle the olive oil over, season with salt and toss gently. Arrange the meatballs on top and serve.
VARIATION Replace the fresh tomatoes with a hot tomato sauce and serve with the meatballs and pasta. For the tomato sauce: fry 2 finely chopped garlic cloves and 1 chopped onion in a little olive oil until fragrant. Add 30 ml (2 T) tomato paste and 1 can (410 g) chopped tomatoes. Simmer for 5 minutes and add 15-30 ml (1-2 T) brown sugar, 5 ml (1 t) mixed dried herbs, and salt and pepper.