Download - HomeChoice

Potato and pea curry
quantity cook time ideal for
serves 6-8 35 min cold nights
Ingredients
650 g potatoes, peeled and diced
1 tbsp oil
1 medium onion, chopped
2 garlic cloves, crushed
1 tbsp finely grated fresh
ginger
125 ml curry paste
400 g can diced tomatoes
250 ml frozen peas
125 ml plain yoghurt
100 g baby spinach
100 ml finely chopped fresh
coriander leaves
Method
Heat oil in a large saucepan over
medium heat.
Add onion, garlic and ginger.
Cook, stirring, for 3-5 minutes or
until onion has softened.
Cheesy stuffed chicken breasts
quantity cook time ideal for
serves 6-8 15 min dieters
Ingredients
Stuffing
250 ml grated cheese
4 tbsp basil pesto
1 small red onion, finely
chopped
1 red chilli, chopped
4 garlic cloves, thinly sliced
12 cherry tomatoes, to serve
1 punnet broccoli, to serve
800 g chicken thigh fillets,
trimmed (4 x 200g)
60 ml olive oil
Salt and freshly ground black
pepper, to taste
Method
To make the stuffing, combine in
a bowl, the grated cheese, pesto,
onion, chilli and garlic.
Meanwhile, using a small, sharp
knife, cut a slit in the side of each
fillet to form a pocket.
Divide stuffing between pockets.
Secure with toothpicks and season
with salt and pepper.
Place in a microwavable dish and
microwave on high for 5 minutes.
Turn the chicken and add the
broccoli and cherry tomatoes for
the last 3 minutes on high or until
the greens have softened.
Remove tomatoes, broccoli and
chicken from microwave. Transfer
chicken to a plate and cover loosely
with foil. Rest for 5 minutes.
Add curry paste. Cook for 1 minute
or until fragrant.
Add the potatoes, tomato and ½
cup cold water to pan. Bring to the
boil.
Reduce heat to low. Simmer,
partially covered, for 15-20 minutes
or until potato is tender.
Add frozen peas and yoghurt. Stir
to combine.
Simmer for 5-7 minutes or until
peas are tender.
Stir in spinach until just wilted.
Serve with basmati rice and freshly
chopped coriander. Sambals is also
a great alternative to rice.
Divide broccoli and roasted
tomatoes among plates.
Remove toothpicks from chicken
and then slice. Divide between
plates and serve hot.
Ingredients
❝Better a
good dinner
than a
fine coat. ❞
– French proverb
Barbequed Moroccan
lamb cutlets
quantity cook time ideal for
serves 6-8 15 min holiday feeling
12 lamb cutlets
Moroccan marinade
(see marinades pg 70)
Yoghurt dip
250 ml thick Greek yoghurt
1 bunch coriander, leaves
picked and chopped
100 ml grated cucumber
1 garlic clove, crushed
Salt and freshly ground
black pepper, to taste
Method
In a shallow bowl mix the Harrissa,
olive oil, lemon juice and zest.
Add the lamb cutlets and rub
in the marinade mix. Cover and
refrigerate for 1-2 hours, if time
permits.
Meanwhile to make the dip,
combine the yoghurt, coriander,
cucumber and garlic. Season with
salt and pepper and refrigerate.
Heat a barbeque or chargrill pan
on medium high.
Grill the cutlets for 2-3 minutes
on each side till medium done.
Cool slightly, then serve with the
yoghurt dip.
66 mains HomeChoice.co.za
HomeChoice.co.za
mains 67