INDIAN BAKED SPICED BEANS
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes
butter 2T onion 1, finely chopped garlic 1 t crushed fresh ginger 1 t crushed fresh turmeric 1 T crushed crushed chillies 1T ground cumin 1t ground coriander 1t cinnamon stick 1 fresh curry leaves 2 sprigs dried chilli flakes 1t butter beans 1 x 400 g can, drained cannellini beans 1 x 400 g can, drained chickpeas 1 x 400 g can coconut cream 1 x 400 g can rotis, for serving lemon juice, for serving mint, for serving
1 Preheat the oven to 180°C. Heat the butter in an ovenproof pan over a medium heat and fry the onion for 5 minutes. Add the garlic, ginger, turmeric and chillies and fry for 5 minutes. Add the spices and fry until fragrant, about 2–3 minutes. 2 Add the beans and heat through, then add the coconut cream. Bake for 20 minutes. 3 Heat the rotis according to package instructions and serve with the beans, a squeeze of lemon juice and mint.
MEAT-FREE
WINE: Eagles’ Nest Viognier 2019
tamarind paste. 6 Stir well and cover with a lid. Bake for 1 hour, stirring occasionally to prevent sticking. 7 To make the raita, blend the ingredients until chunky. Prepare the rice according to package instructions. Remove the chicken from the oven and serve with the raita and rice, and sprinkle with the crispy onions.
WINE: Stellenrust Chenin Blanc 2018 pan and blend until smooth. 3 Return the sauce to the pan and place over a medium heat. Add the butter and chicken and poach until the chicken is tender, about 10 minutes. 4 Stir through the cream once the chicken is tender, add the coriander and season. Serve topped with the coconut flakes and the mango salsa. Cook’s note: Serve with a buttery roti or garlic naan.
HEALTH-CONSCIOUS
WINE: Jordan Barrel Fermented Chardonnay 2018
mung beans to the pan with the stock and tomatoes. Simmer for 15 minutes.
Add the paneer for the last 5 minutes. Season to taste. 5 To make the steamed bread, combine all the ingredients, place in the loaf pan and cover with foil. Bake for 15–20 minutes, or until a skewer comes out clean. 6 Serve the dhal with the bread and coconut yoghurt.
Cook’s note: Add any vegetables, such as potatoes, turnips, sweet potatoes, butternut and brinjal, with the lentils. MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Villiera Jasmine White Blend 2019 garlic 1 t crushed ginger 1 T crushed fresh turmeric 1 T crushed fresh curry leaves 2 sprigs red chillies 2, quartered
Woolworths tikka masala paste 50 g Woolworths fish stock 2 cups Woolworths frozen hake medallions 450 g, thawed
For the pea paratha: ghee 4T shallot 1, finely chopped frozen peas 120 g fresh ginger 1 T crushed ground cumin 1t ground coriander 1t flour 360 g salt, to taste warm water 1–1½ cups
1 Heat the ghee in a saucepan over a medium heat, add the shallots and cook until translucent. Add the garlic, ginger, turmeric, curry leaves and chillies and cook for a further 5 minutes. Add the masala paste and fry for a further 5 minutes. 2 Add the fish stock and reduce for 10 minutes. Add the hake medallions and poach over a medium heat until tender, about 10 minutes. 3 While the hake is poaching, make the paratha. Heat 2 T ghee in a large pan, add the shallot and sweat for 5 minutes. Add the peas, ginger and spices and fry for 5 minutes, or until fragrant. Blend to make a smooth filling.
4 Combine the flour, remaining ghee and a pinch of salt. Gradually add the water until a smooth soft dough has formed.
5 Divide the dough into 12 equal-sized portions, roll each portion out slightly and add 1 T filling. Cover the filling by bringing the dough around it. Place the portions on a floured surface and roll out to about 5 mm thick. 6 Dry fry for 2–3 minutes, or until fluffy and golden. 7 Serve the hake with the parathas and date-and-tomato sambal (see recipe on page 75).
WINE: Rousseau Sacharia Wood Matured Sauvignon Blanc 2019