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Online Videos:  -- view and select a category -- Baking Breakfast Desserts Egg Dishes Fish & Seafood Meat Miscellaneous Pasta, Rice and Risottos Pizza Poultry Salads, Sambals & Salsa Snacks, Dips & Pate Soups Starters Vegetables - Sides Vegetarian - Main

This is one of the recipes that established my reputation in the early years. Very few of the ingredients have changed, but I now serve it garnished with sliced pepperdews, fresh coriander and black pepper. A swirl of olive oil will do it no harm!

3 T (45 ml) butter
2 onions, chopped
2 cups (500 ml) butternut, peeled and diced
1 apple, peeled and diced
3 T (45 ml) flour
2 t (10 ml) curry powder
1½ t (7,5 ml) Ina Paarman's Seasoned Sea Salt
3 cups (750 ml) water
2½ T (37,5 ml) Ina Paarman's chicken Stock Powder
1½ cups (375 ml) full cream milk
grated rind and juice of 1 orange

GARNISH

½ cup (125 ml) drained pepperdews, sliced into rings
½ cup (125 ml) fresh coriander leaves
freshly ground black pepper and olive oil

Sauté the onions in the butter until soft and flavourful. Add the butternut and apple and sauté to absorb the butter and develop the vegetable flavours (about 3 minutes), stirring lightly from time to time. Add the flour, curry powder and Seasoned Sea Salt, blending with the vegetables.

Add the water, Chicken Stock Powder, milk, orange rind and juice. Simmer slowly for 15-20 minutes until the vegetables are tender.

Liquidise the solids with a hand held blender or in a food processor. Taste, and add a bit more Seasoned Salt if needed.

Dish into soup bowls, sprinkle with pepperdew rings, fresh coriander leaves and grind black pepper over. Add a swirl of olive oil.

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Who can resist an aromatic, satisfying lamb curry on a cold winter's night, especially if served with spicy little sambals and sauces.

2-3 lamb shanks, cut into 5 cm lengths (± 700 g)
2 t (10 ml) Ina Paarman's Garlic & Herb Seasoning
2 onions, roughly chopped
2 cups (500 ml) hot water
2 T (30 ml) Ina Paarman's Vegetable Stock Powder
3 potatoes, peeled and cut into 2 cm x 2 cm cubes
4 T (60 ml) Ina Paarman's Sundried Tomato Pesto
1 x 200 ml Ina Paarman's Tikka Curry Coat & Cook Sauce
½ cup (125 ml) fresh or fat reduced (pouring) cream
1 bunch fresh spinach, finely sliced
½ punnet fresh coriander

Season the lamb with the Garlic & Herb Seasoning. Place the chopped onion in an even layer in a heavy based, medium/large saucepan. Position the meat on top of the onion add hot water and stock powder. Cover with a tight fitting lid and simmer very slowly until the meat is 'coming away from the bone' tender. It will take about 2-2½ hours. Add the potato cubes and Tomato Pesto about 20 minutes before the meat is completely soft.

Add the Tikka Sauce and cream, stir through and bring to the boil. Place the well washed and shredded spinach on top of the meat, cover with the lid and allow the spinach to wilt - it will take only about 4 minutes. Serve with Basmati rice and sambals.

CHEF'S TIP:

Can be prepared beforehand by cooking the meat and potatoes. Best to add sauce, cream and spinach when reheating before serving.

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2 T (30 ml) butter or olive oil
1 small onion, finely chopped
1½ cups (375 ml) basmati rice
3 cups (750 ml) water
2 T (30 ml) Ina Paarman's Chicken Stock Powder
½ t (2,5 ml) turmeric or cumin
½ cup (125 ml) flaked almonds, toasted

Sauté the onion slowly in the butter for 5 minutes. Add the rice, turn up the heat and stir-fry for another 2-3 minutes until the rice just starts changing colour. Add the water, Chicken Stock Powder and turmeric. Reduce the heat to a slow simmer, cover with a lid and cook for 10-12 minutes until the rice is done. Fork the toasted almonds through just before serving.

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1 small ripe papino, peeled and pipped - reserve a few pips to garnish
juice of one lime or small lemon

Dice or slice the papino, add the lime juice. Toss and taste, add a little more lime or lemon juice if needed. Season with a grinding of black pepper and a few of the reserved papino pips.

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2 ripe bananas
1 red skinned apple
½ cup (125 ml) thick plain yoghurt (Greek yoghurt is good!)
¼ t (1 ml) ground cinnamon

Slice the bananas, grate the apple, with skin on, and mix immediately with the yoghurt. Dish into a small serving dish and sprinkle with cinnamon.

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½ cup (125 ml) Ina Paarman's Lemon & Olive Oil Mayo-style Dressing
3 cloves of crushed garlic
1-2 small chillies, finely sliced
2 T (30 ml) chopped coriander leaves
2 T (30 ml) lime or lemon juice

Mix all the ingredients together. Leave to stand for at least 30 minutes to mellow the flavours together before serving.

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Do try this it is outstanding!

1 small English cucumber, sliced with skin on into half-rings or small wedges
½ cup (125 ml) mint leaves, roughly chopped
¼ cup (60 ml) fresh coriander leaves
1 large long salad pepper or bell pepper, cubed
2 t (10 ml) Ina Paarman's Lemon & Black Pepper Seasoning
2 T (30 ml) lime or lemon juice

Mix all the ingredients together and serve.

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Malva Pudding with Naartjie and Poppy Seeds

A wonderful winter pudding! The texture is so light and fluffy and the taste positively addictive. Delicious served with yoghurt cream.

½ cup (125 g) butter
3 jumbo or extra large eggs
1 x 600 g Ina Paarman's Vanilla Cake Mix
1 T (15 ml) finely sliced naartjie skin
¼ cup (60 ml) naartjie juice
¾ cup (180 ml) milk
2 T (30 ml) poppy seeds

SYRUP

1 cup (250 ml) fresh cream
¾ cup (180 ml) fresh naartjie juice
¾ cup (180 ml) sugar
2 T (30 ml) finely sliced naartjie skin
2 T (30 ml) butter
¼ cup (60 ml) Van Der Hum Orange liqueur or sherry

Preheat oven to 180ºC. Cream the butter until soft, add one egg at a time to the mixture and beat in very well.

Add 1/3 of the dry Vanilla Cake Mix. Beat in on slow speed. Add the rind, naartjie juice, milk and poppy seeds. Beat slowly to blend. Add the remaining Cake Mixture and fold in by hand.

Scrape the mixture into a large buttered ovenproof dish 32 cm x 23 cm or two smaller 22cm x 22cm. Bake for 40-45 minutes until golden brown.

While the pudding is baking heat all the ingredients for the syrup for the topping to boiling point. As soon as the pudding comes out of the oven, cut it into squares and pour the hot syrup over the hot pudding.

YOGHURT CREAM

1 cup (250 ml) cream, whipped
1 cup (250 ml) Greek yoghurt
pinch salt
2 T (30 ml) white sugar
¼ t (1ml) cinnamon
1 T (15 ml) grated orange and lemon rind

Fold yoghurt, salt, sugar and cinnamon into the cream. Top with grated rind.

VARIATION

Bake in small ¼ cup dishes - I served these to a garden club with a glass of sherry - very popular! One recipe yielded 28 mini-malvas.

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Bacon and Egg in 10 Minutes

One of Janet's ideas - she serves it on a Sunday when everybody wants a proper Bacon and Egg breakfast but without the cleaning up afterwards. Also a good idea for a quick supper.

8 rashers of rindless back bacon
2 large very ripe tomatoes
200 g sliced mushrooms
2 t (10 ml) Ina Paarman's Seasoned Sea Salt

Butter 4 soup bowls or large ramekins. Slice the bacon across, in 1 cm wide strips. Cube the tomatoes (unpeeled) in 1 cm x 1 cm cubes.

In a medium size mixing bowl toss the bacon, tomatoes, sliced mushrooms, and seasoning. Divide between the four prepared bowls.

Microwave, covered with absorbent paper, to prevent splatters, for 4-5 minutes on high.

Hollow slightly with the back of a spoon. Break an egg into each bowl on top of the bacon mixture and be sure to prick the yolks of the eggs well with a toothpick (this prevents them exploding in the microwave). Cover with cling film and microwave again for about a further 4-5 minutes until the eggs are done to your liking. Serve with buttered toast fingers.

VARIATION:

Replace the 2 tomatoes with 2-3 sliced bananas, use our Italian Cheese Sprinkle in place of Seasoned Sea Salt.

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