Easy Peasy Food SA

20/08/2022

28/07/2022

1 pot wonder Lamb Akhni (Akni)

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe serves: 5 to 6

Ingredients

1kg to 1.2kg Lamb pieces
4 tablespoons oil
2 onions, peeled and finely chopped
3 cinnamon sticks
3 cardamom pods
3 star anise
1 tsp cumin seeds
3 tsp garlic and ginger paste
1 tsp turmeric
3 to 4tbs Chilli powder (mixed masala)
½ tsp Garam masala
½ tsp Cumin powder
½ tsp dhania powder
Salt to taste
2 grated tomatoes
6 potatoes, peeled and quartered
2½ to 3 cups rice (soaked)
Fresh coriander
150g butter

METHOD
Soak rice for 2 hours

In a large pot on medium to high heat add oil and add all whole spices fry and add the onions and 50g butter.

Braise until it start to brown. Add ground spices, garlic and ginger paste, salt to taste and tomatos.

Add a dash of water. Allow to cook for 5 minutes stirring occasionally.

Add lamb pieces and cook for 20 minutes.

Add potatoes and a ¼ cup water.

Cook for 15 minutes.

Add soaked clean raw rice and 3cups of water or enough water to cover rice and stir.

Add fresh dhania/coriander and put lid on. Turn heat to Meduim and cook for 20 to 30 minutes until rice soft or until dry.

If rice not cooked add more water and cook until soft.

Add butter and fresh coriander /dhania Stir once. Close the lid and switch off the heat.
Allow to stand for 10 minutes before serving.

Serve with condiments of choice.

10/02/2022

07/01/2022

Creamy, Cheesey Penne Bolognese 🍝🍅🧀

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe serves: 4

Ingredients

500g beef/ lamb minced meat
3 Tbsp olive oil
1 chopped onion
1 Tbs butter
2 tsp crushed garlic
Salt and pepper to taste
1 tsp paprika
1 tsp BBQ spice
1 can tomato puree
1to 2 Tbsp sugar (to taste)
Chopped parsley
Parmesan cheese (optional)
1 cup cream
1 cup grated mozzarella cheese

Method
Add olive oil to hot pot. Add onions and sauté for 5 minutes.
Add butter followed by crushed garlic.
Sauté for 5 minutes.
Add minced meat salt and spices to taste.
Braise for 5 minutes.
Add tomato puree, sugar. Stir and simmer on low heat for 15 minutes. Add cream and cheese. Simmer for 5 minutes.

Cook penne pasta in salted water with 3 tbs olive oil. Cook according to desired texture, preferably al Dente.

Add Bolognese to pasta and toss.

Serve hot with grated parmesan and chopped parsley or fresh basil

22/12/2021

Seafood Boil 🦞🦐🦪🌽

Kim Bagley Recipe
Cooking with Kim Bagley

Recipe Serves 5 to 6

Ingredients
2kg prawns
2 kg crayfish Tails or Crab or both 1kg each
800g mussels
400g Calamari
2 corn on the cob cut into 6
4 chicken stock cubes
4 cups water
1 Tbs Cajun Spice
1 Tbs fish Spice
1 Tbs Paprika
1 Tbs Cayenne pepper
1 tsp black pepper
1 to 2 tsp crushed Chillies
1 Tsp Chillie powder
1 tsp garlic powder

Add water to pot followed by stock cubes and all spices.
Bring to a boil.
Add corn and cook until soft. You can add baby potatoes if you like at this point. Cook until soft.
Add All shell fish and boil for 5 to 6 minutes. Do not overcook as shellfish cooks fast.

Cajun Lemon butter Sauce recipe🍋🧈🌶️🧄

250g salted butter
½ grated onion
2 Tbs crushed Garlic
2 to 3 Tbs (or to taste) Cajun Spice
Juice of a half lemon
2 Tbs fish spice
1 tsp crushed Chillies
Chopped parsley

In pan add 2 Tbs butter.
Add onions and garlic
Sauté for 3 minutes.
Add the rest of the butter, spices and 2 x lemon juice and quarters.

Sauté for 10 minutes on medium heat.
Add 100ml of the stock the seafood was cooking in. Stir and taste. Adjust according to taste. Fish spice and stock is salty so it's not necessary to add salt.

Remove seafood from stock and dish into a casserole dish. Pour over the Cajun lemon butter sauce. Sprinkle with Cajun Spice and chopped Parsley 😋

Serve with Crusty Bread 🍞🥖

09/12/2021

KFC Gravy

Prep Time
1 min
Cook Time
3 mins

Course: SauceCuisine: WesternKeyword: gravy, gravy from scratch, gravy using water, how to make gravy Servings: 6 Calories: 90cal Author: Nagi

Ingredients
1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
2 1/4 cups (565ml) boiling water
60g/ 4 tbsp butter , unsalted
4 tbsp flour , plain / all purpose
1/2 tsp onion powder (ok to omit or sub garlic powder)
1/4 tsp finely ground black pepper
Salt , if needed

Instructions
Crumble cubes into boiling water, mix to dissolve.
Melt butter in a saucepan over medium heat.
Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
While stirring, slowly pour in half the liquid.

Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb. Pictured - KFC Potato and Gravy copycat!

Notes

1. Stock cubes / bouillon cubes - as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce - it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)

2. Onion or garlic powder - not the end of the world if you don't have this, it's just a tiny hint of extra flavour.
3. Gravy consistency - don't let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.

4. Storage - gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
If serving soon, just place a lid on the saucepan then reheat when required.
Make ahead and leftovers - transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze - once thawed, reheat and give it a good mix. You'll need to loosen with water.

5. Gluten free - Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.

6. Nutrition per serving, just under 1/2 cup per serving (yes that's generous!). To reduce calories, can halve the butter to 30g/2tbsp - when flour is added, mixture will be crumbly rather than "wet" (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.

Nutrition
Calories: 90cal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Calcium: 5mg | Iron: 1mg
Another great recipe by

A food blog with hundreds of quick and easy dinner recipes. Classics done right, incredible one pot recipes, Asian takeout at home and holiday feasting!

09/12/2021

DHAL GOSHT

tasty_on_my_table prepared this and shared it to the Saikav page

You'll need:
✔️ 2 tbsp oil
✔️ 1 cinnamon stick
✔️ 1 bay leaf
✔️ 1/2 tsp jeera seeds
✔️ 2 chillies - sliced
✔️1 small onion - sliced
✔️ 1 tsp ginger and garlic
✔️ 2 tbsp kashmiri masala
✔️ 1/2 tsp garam masala
✔️ 1/2 tsp turmeric powder
✔️ 1 tsp jeera powder
✔️ 3-5 curry leaves
✔️ 1 tomato - chopped
✔️ 1 tbsp mint
✔️ 1 tbsp dhania
✔️ 600g lamb pieces
✔️ 1 can Saikav lentils
✔️ 1 can Saikav split pea dhall

How to prepare this dhal gosht:
1. In your pot, add your oil and sauté your onions with your cinnamon stick, bay leaf, jeera seeds and chillies.
2. Add in ginger then your garlic and mix together.
3. Add in masala, jeera powder, turmeric powder and garam masala.
4. Add in curry leaves, tomato, mint and dhania and cook until your tomato breaks down.
5. Add in meat and cook for approximately 30-40 minutes.
6. Add in your lentils.
7. Add in split pea dhall mixed with 1 cup of water and let that cook for 20-30 minutes.
8. In another pot with 2 tbsp oil, braise 1/4 of an onion, 1/4 tsp jeera seeds, curry leaves and a red chilli.
9. Add it to your dhal gosht and let it cook for 10 minutes.
10. Top with dhania and enjoy!

04/12/2021

IMMUNITY BOOSTING TEA

Sigh! December has again brought a rise in positive cases. While we really want to make memories with friends and family by reconnecting in person, we need to balance it with trying to stay safe. Ayurveda has provided remedies for ailments for thousands of years, and this anti-inflammatory tea, with all its therapeutic ingredients, will not only soothe your soul, but boost your immune system at the same time!

In a pot, bring 3 cups of water to the boil, and then add:

1 small lemon, thickly sliced
1 stick of cinnamon
3 laung (lavang / cloves)
1 / 4 teaspoon hurdee (haldi / manja / turmeric)
5 cm piece of ginger, peeled and sliced

Bring to a boil again and allow to reduce to 2 cups. Strain and drink hot. Add a teaspoon of honey and a splash of apple cider vinegar for taste.

Credit - the modern Hindu

29/11/2021

Pizza bombs

Makes 6

INGREDIENTS

For the 2-ingredient dough:

1½ cups self-raising flour

¾ cup double cream plain yoghurt

For the fillings:

¼ cup tomato paste

1½ cups grated white cheddar cheese

For the margarita:

2 tsp basil pesto

2 cherry tomatoes, thickly sliced

For the Hawaiian:

¼ cup sandwich ham, sliced into small squares

¼ cup pineapple pieces

For the sweet chilli chicken:

2 tsp sweet chilli sauce

2 tbsp shredded rotisserie chicken

Serving suggestion:

3 tbsp melted butter mixed with 1 tbsp Italian herbs

Chopped parsley

Tomato salsa dipping sauce

METHOD

1. Prepare the 2-ingredient dough by mixing together the flour and yoghurt.

2. On a lightly floured surface, knead the dough until smooth, about 8 minutes.

3. Divide the dough into 6 balls and roll each into out into a flat circle.

4. Spread a teaspoon of tomato paste into the centre of each round of dough and top

with small handful of cheese.

5. For the margarita, fill two dough circles with the tomato and pesto.

6. For the Hawaiian, fill two dough circles with the ham and pineapple.

7. For the sweet chilli chicken, fill remaining two dough circles with the sweet chilli

sauce and shredded chicken.

8. Fold the sides of the dough over each other and pinch the edges tightly, sealing the

balls.

9. Par-boil the pizza bombs in boiling water for 1 minute. *Chef’s Tip: This is to ensure a

crust forms before they go into the air fryer.

10. Drain on paper towel and score the underside of each pizza bomb.11. Turn on the Milex Power Airfryer ###L to 160°C. Place the pizza balls, score side up,

in the airfryer and set the timer to 20 minutes. Bake until golden on the outside and

cooked through. *Chef’s Tip: Freeze unbaked pizza bombs and pop in the airfryer for

a quick snack at any time!

12. Remove pizza bombs from the airfryer and brush with herbed butter while still hot.

13. Sprinkle over chopped parsley and ENJOY!

Author unknown

11/02/2021

https://www.isavea2z.com/keto-pull-apart-pizza-bread-recipe/

Perfect for parties!