What do you do when you've got half a dozen leftover barbequed sausages & you want to make a quick dinner? Try this curried sausages recipe on for size! The addition of Afrikoz Spices South blend gives a great bite to it.
Author: Eva Browne-Paterson
Cuisine: Cape Malay Curry
Recipe type: Dinner
Serves: 4
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Ingredients
6-8 barbequed sausages sliced into bite-sized pieces (mine in the photo were too big)
1 onion peeled & chopped
2 small carrots peeled & sliced
1 400g can of pineapple pieces
1 litre beef stock
3 tsp Afrikoz Spices South blend
Butter
Salt & pepper
Cornflour
Coriander
1 pkt of 2 minute microwave rice
Instructions
Put a large saucepan onto the stove & bring to a high heat.
Add a good dollop of butter & the Afrikoz Spices South blend and stir for a couple of minutes.
Add the onions & carrots & stir.
Add the sausages & pineapple pieces & stir.
Slowly add beef stock to cover the ingredients while stirring.
Bring to the boil then reduce heat, cover & simmer until the carrots are cooked - 10-15 minutes.
Add salt & pepper to taste.
Mix up 1 tbsp cornflour & water to a runny paste & pour into the curry while stirring continuously until it thickens.
Put the rice into the microwave to cook. (I used Uncle Ben's wild rice).
Service the rice onto plates, then add the curry & garnish with plenty of coriander to cool off the bite.
This is a colourful, delicious meal to warm the cockles of your heart on a cold winter's night. We've used Afrikoz Spices SOUTH blend to make this a dish to remember!
Author: Joy Sinclair
Cuisine: African
Recipe type: Dinner
Serves: 4
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Ingredients
¾ cup greek yoghurt
1 tbsp Afrikoz Spices SOUTH blend
2 cloves garlic finely chopped
¾ tsp salt
1 kg boneless chicken thigh fillets cut into medium sized chunks
1 large orange sweet potato peeled & cut into medium sized chunks
1 large white sweet potato peeled & cut into medium sized chunks
3 cups cauliflower cut into florets
1 tbsp extra virgin olive oil
Ground black pepper
¼ cup dry roasted unsalted cashews
¼ cup fresh coriander chopped
Instructions
In a bowl combine yoghurt, Afrikoz Spices SOUTH blend and salt.
Reserve ¼ cup of the mixture, cover and refrigerate.
Add the chicken and turn to coat.
Marinate in fridge for at least 4 hours or overnight.
Preheat oven to 180 degrees celcius, place a baking sheet on the tray and spray with cooking oil.
Remove chicken from the marinade and place on baking sheet in oven.
Toss the sweet potato in the remaining yoghurt and place on the baking sheet in oven.
Toss the cauliflower in the oil and place on the baking sheet in oven.
Season the vegies with ¼ tsp salt & peper.
Roast chicken and vegies uncovered for 15 minutes.
Carefully turn the chicken over and stir the vegies.
Continue to roast until the chicken is cooked through and the vegies are tender - about another 10-15 minutes more.
Arrange chicken and vegies on a platter or individual plates, and sprinkle with cashews and coriander.
Notes
Joy Sinclair was born in Africa and moved to Australia, where she started a business with her Australian husband selling authentic African spices. Visit Afrikoz Spices for more recipes.
An extremely delicious, tender, juicy braise with finger-licking sticky bones to chew at the end. Enjoyment guaranteed when using the sensational flavours of Afrikoz Spices SOUTH blend. The aromas from the kitchen will have your family salivating to eat this meal.
Author: Eva Browne-Paterson
Cuisine: African
Recipe type: Dinner
Serves: 2
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Ingredients
2 tbsp extra virgin olive oil
2 frenched lamb shanks (if not frenched but partially chopped, cut in half for better presentation)
1 medium onion chopped
2 garlic cloves peeled & chopped
Afrikoz Spices SOUTH blend, 1 tsp (mild-warm) or 2 tsp (warm to hot)
1 large parsnip quartered on large end & sliced
1 tbsp fruit chutney
4 cups beef stock heated
1 cup rice
Sambal ingredients: 1 tomato, 4cm chunk cucumber, 4cm chunk capsicum all chopped in fairly small pieces. 4 tbsp greek yoghurt & 2 naan or pita breads.
1-2 tsp cornflour
parsley chopped
Instructions
Trim the shanks of excess fat and the fine silvery sinew.
In a saucepan over high heat add 1 tbsp oil and sear the lamb shanks turning until brown.
Remove from pan and drain on paper towels.
Add onion & garlic and cook for a minute stirring.
Turn heat down to medium and add the desired quantity of Afrikoz Spices SOUTH blend & stir into the onions.
Add a large splash of stock and stir making sure to scrape the caramelised bits off the bottom of the pot.
Add the lamb shanks back into the pot.
Pour in enough stock to just cover the shanks.
Add the parsnips & chutney then bring to the boil.
Cover & reduce heat to a low simmer & cook for 1.25 hrs or until really tender.
Boil or steam rice the way you prefer to. (If you didn't use all the stock & you're cooking the rice in water, use the rest of the stock here).
While the rice is cooking, chop up some cooling sambal like tomato, cucumber, onion, capsicum or celery. Add Greek yoghurt to a small bowl. Heat any naan or pita bread in the microwave for 30 seconds or under the grill.
Just before the rice is ready, remove the lamb shanks from the pot & serve onto plates.
Combine the cornflour & some water to make a runny paste & tip bit-by-bit into the sauce in the pot, stirring continually to thicken to your desired consistency. (1 tsp should be enough).
Drain the rice when cooked & serve rice onto plates (moulding the rice looks good).
Pour half the sauce over each shank making sure to use it all.
Sprinkle with the parsley garnish & serve.
Notes
Like any slow-cooked meal, you can substitute or make changes as desired to suit your tastes. If you want to clean the vegetable tray out in your fridge, you can add other vegies like celery, carrot etc. Instead of naan bread, you could also use pappadums for some crispy texture. Be prepared for lots of good comments from your family/guests when you serve them this meal... It's absolutely delicious! 🙂
Eva Browne-Paterson lives on Keswick Island in the Whitsundays, and loves having dinner parties with her friends.
Bobotie is a delicious slow cooked spicy casserole. Serve it with yellow rice or mashed potato and sambals. For this recipe we have used Afrikoz Spices SOUTH blend.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 4
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Ingredients
30 ml Oil
500 g Beef Mince
2 Onions chopped
2 Cloves Garlic crushed
2 tbsp Chutney or fruity conserve
45 ml Tomato Sauce
400 g tin Lentils drained and rinsed
125 ml Beef Stock
1 tbsp Afrikoz Spices SOUTH blend
125 ml Raisins or Sultanas
4 Slices Bread, crust removed and broken into small pieces
250 ml Milk or Buttermilk
Salt & pepper
2 Eggs
6 Bay Leaves
Instructions
Heat oil in a large, heavy-based saucepan. Fry the mince a little at a time over high heat until it changes colour, breaking it up so that it becomes crumbly. Remove from pan.
Sauté onion and garlic until soft and return the meat to the pan.
Add remaining ingredients.
Transfer to casserole dish.
Coat the bread in a few tablespoons of buttermilk stir into the meat.
Mix the remaining milk and eggs together, season to taste.
Pour over the meat and arrange the bay leaves on top.
Bake at 190°C for 30-40 minutes, until topping is set.
Serve with yellow or basmati rice and sambals.
TIP: To make your Bobotie a bit more special, sprinkle with flaked almonds before baking.
Notes
Adapted from a blend of Fiery Foods, Robertsons & C. Louis Leipoldt's Cape Cookery, written in the 1940s.
This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. We are using Afrikoz Spices SOUTH blend for the Cape Malay Curry in this dish.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 1
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Ingredients
1½ kg skinned and boned fish cut into chunks, such as Cape Hake or Cod, Coley, Haddock, Ling & Whiting (or other fresh white fleshed fish that is handy)
Peanut oil
4 onions, peeled and chopped
2-4 garlic cloves, peeled and minced
1 tablespoon Afrikoz Spices SOUTH blend
¼ teaspoon salt
black pepper
1 cinnamon sticks
3 cloves
2 bay leaves
2 carrots, peeled and diced
250 g dried apricots, soaked in warm water and drained
2 bananas, peeled and sliced
2 tablespoons tomato paste
50 ml wine vinegar
250 ml fish stock
3 tablespoons apricot jam
3 tablespoons natural yoghurt
Instructions
Heat the oil in a large pot or saucepan.
Over high heat, fry the onions and garlic, stirring continuously.
Add the Afrikoz Spices SOUTH blend spice powder and all the spices* and continue stirring for a minute.
Season to taste with pepper and add the salt. Reduce the heat slightly.
Add the vinegar and stock, plus all the other remaining ingredients (except the fish, apricot jam and yoghurt).
Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 45 minutes.
Add the fish and simmer for a further 10 to 12 minutes, or until fish is cooked.
Stir in the apricot jam and the yoghurt a few minutes before serving.
Serve this curry with yellow rice and a variety of sambals and atjars.
* For best results marry ground spices into a paste the day before and refrigerate.
A fragrant, spicy curry that is packed full of dried fruit and is slow cooked for meltingly tender beef. This curry benefits from being made the day before you need to serve it, and any leftovers can be made into delicious curry puffs or rissoles the next day. We've used Afrikoz spices SOUTH blend here.
Author: Afrikoz Spices
Cuisine: African
Recipe type: Dinner
Serves: 8
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Ingredients
1 tablespoon vegetable oil
500g stewing steak, cut into even-sized chunks
4 large onions, peeled and sliced
1 tablespoon plain flour
100g sultanas
100g dried apricots
50g desiccated coconut
Salt and pepper
3 tsp Afrikoz Spices SOUTH blend
Instructions
Heat the vegetable oil over a medium to high heat, then add the stewing steak piece by piece, sear each piece, turning it over to brown evenly – take the beef out as it browns and allow it to drain on some kitchen towel. Do NOT overcrowd the pan.
Place the seared beef in a large oven-proof casserole dish. Add some more oil of needed and then cook the onions over a low heat, until they are just soft and opaque.
Add the onions to the beef and then add the Afrikoz Spice SOUTH mix to the pan, and heat it up before adding a tablespoon of flour. Mix well and gradually add 300ml water, stirring all the time to make sure it is lump free. Pour it over the beef and onions.
Add the sultanas, apricots and desiccated coconut to the beef mixture and mix well.
Add some salt and pepper and place the lid on the casserole dish.
Cook in a pre-heated oven 150C/300F/Gas Mark 2 for 2 to 2 ½ hours, or until the curry sauce has thickened and the beef is tender.
Serve with steamed rice and assorted sambals, such as chopped tomato, chopped onion, chopped cucumber, chutney, peanuts, desiccated coconut and naan breads.
Notes
This can be cooked in a slow cooker too – cook on auto for up to 8 hours or on high for 6 hours. (Times vary according to different slow cooker models)
