Curry Mince with Scone Topping

Ingredients for Curry Mince

·         1 onion, cut in rings

·         2 cloves garlic, crushed

·         Oil to fry

·         25 ml medium curry powder

·         5 ml ground ginger

·         2 ml ground coriander

·         1 ml nutmeg

·         50 ml brown vinegar

·         500 g mince

·         1 can (410 g) tomatoes, finely chopped

·         60 ml brown sugar

·         Salt and ground black pepper to taste

Preparation of Meat

• Heat the oil in a saucepan and sauté the onion and garlic until onion is tender. Add curry powder, ginger, coriander, nutmeg and sugar and fry for about 1 minute.
• Add mince and brown. Add vinegar, tomatoes, and salt and pepper.
• Mix thoroughly and allow simmering for 5 minutes.
• Pour into prepared oven dish and set aside.

Ingredients Scone topping

• 300 g cake flour
• 15 ml baking powder
• 3 ml salt
• 25 ml medium curry powder
• 100 g margarine
• 1 egg, slightly beaten
• 1 cup milk

Preparation of scone topping

• Add the baking powder, salt and curry powder to the flour and rub the margarine in with your finger.
• Add the milk and egg to the flour mix and beat thoroughly to form dough.
• Roll the dough until thin and press out scones with a small drinking glass.
• Place the scones on top of the meat mixture and bake at 180˚C for 20 minutes or until scones are baked through.

Danie

Buttered Noodles

Ingredients

• 8 ounces (250 g) ribbon noodles

• Boiling water

• ½-teaspoon salt

• 1-tablespoon butter

Method

1. Boil the noodles in plenty of boiling salted water for about 10 minutes, stirring occasionally. Boils until they are cooked al dente - this means the noodles are soft but still offer some slight resistance to the teeth.

2. Drain in a colander and melt the butter in the pan used to cook the noodles. Return the noodles to the pan and gently lift and turn the noodles in the butter with two forks so that they are coated with butter. 

Serve the noodles in a dish and garnish with a sprig of parsley.

Danie de Villiers - Freelance Writer

Chicken and Chile Soup

Serves 4

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 red chilies, seeded and finely chopped

• 2 rashers bacon, diced

• 1 onion, peeled and finely chopped

• 1 garlic clove, peeled and crushed

• 2 skinless, boneless chicken breast portions, thinly sliced

• 1 teaspoon chopped fresh thyme

• 1 potato, peeled and diced

• 1 cup corn, canned

• 5 cups chicken stock

• ⅔-cup heavy cream

Method

1. Heat the butter and oil in a large pan. Cook the chilies, bacon, onion and garlic over medium heat for about 5 minutes until soft. Add the chicken and cook until just colored.

2. Add the thyme, potato, corn and stock and simmer, covered for about 20 minutes.

3. Season to taste, then pour into warm serving bowls and top with a swirl of cream. 

Danie de Villiers

Buttered Noodles

 You will need

• 8 ounces (250 g) ribbon noodles

• Boiling water

• ½-teaspoon salt

• 1-tablespoon butter

 Method

1. Boil the noodles in plenty of boiling salted water for about 10 minutes, stirring occasionally. Boils until they are cooked al dente - this means the noodles are soft but still offer some slight resistance to the teeth.

2. Drain in a colander and melt the butter in the pan used to cook the noodles. Return the noodles to the pan and gently lift and turn the noodles in the butter with two forks so that they are coated with butter. 

Serve the noodles in a dish and garnish with a sprig of parsley.

Danie de Villiers - Freelance writer