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