Latest news with #garammasala
News24
4 days ago
- Entertainment
- News24
Roast chicken, but make it Indian-ish
Roast chicken is a staple in many households—even mine—because it's a fuss-free dish that keeps bellies full for the days following its first appearance. I love to make a roast chicken and then re-imagine it during the week for lunch. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 whole organic chicken 2 Tbsp coconut oil 1 Tbsp garam masala 1 clove garlic, crushed ½ tsp ground ginger ½ tsp ground turmeric 1 Tbsp fine salt ½ lemon Method 1. Rinse the whole chicken, then drain in a colander, cavity facing downwards. Once drained, place the chicken in a dish. 2. Heat the coconut oil if it is solid (it shouldn't be hot, just melted), then transfer to a bowl. Mix in the garam masala, garlic, ginger, turmeric and salt. Pour over the bird and massage into the skin. Allow to marinate for at least 1 hour, but preferably overnight. 3. Transfer the chicken to an Instant Pot or air fryer and insert the lemon in the cavity. Cook at 180°C for 45–55 minutes (the usual store-bought raw chicken is just over 1 kg, which will cook in about 45 minutes). Start with the breast-side down and flip the bird over halfway through. This results in succulent breast meat. Allow to rest for 10–15 minutes before carving and serving. This recipe is an extract from Kamini Pather's debut cookbook, All Dahl'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dahl'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
News24
4 days ago
- Entertainment
- News24
Garam masala, prawn, pea and Gruberg risotto
I adore risotto. Yes, it takes time, but it's completely worth it. Risotto is a Milanese dish that I learnt to make while shooting Girl Eat World. The addition of garam masala doesn't miss a beat, while the Gruberg – with it's sweet, nutty flavour – is the perfect compadre to the warm spices. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients ± 4 Tbsp butter 3 Tbsp olive oil 1 clove garlic 1 white onion, diced 1 red chilli 2 tsp garam masala 2 tsp salt 100g carnaroli rice 80g Gruberg cheese (online from Klein River Cheese), grated, plus extra to garnish ¼ cup petit pois 1 tsp avocado oil 6 prawns, butterflied, heads removed, de-veined, shells on Pea shoots to garnish Prawn Stock (Makes ±1L) 12 prawn heads 2 celery sticks 2 carrots 2 cloves garlic 1 tsp black peppercorns 1.5L water Method 1. First, prepare the prawn stock by adding all the ingredients to a large pot. Simmer (but do NOT boil), uncovered, for 30 minutes. Skim the impurities off the top. Once reduced to ±1 litre, strain through a colander and keep warm until ready to use. 2. In a heavy-based pan, melt 2 tablespoons of the butter with the olive oil. (Yes, there is a lot of oil and fat, but risotto was not designed to be anything but indulgent, so lean into it.) Add the garlic, onion, chilli, garam masala, and salt. Sauté over medium heat until the onion is translucent. Be careful not to allow the onion and garlic to take on any colour. 3. Add the rice and stir through – each grain must be coated in the aromatics. Allow the grains to absorb the fat. You will know it's ready when the edges of the rice grains turn glassy. 4. Add the warm prawn stock, one ladle at a time. The first ladle will bubble quickly and be absorbed almost instantly. When it has been absorbed by the rice, add the next ladleful, stirring between each addition. Continue until most of the stock is finished. When there is about 1 cup of stock left (eyeball it), taste the rice. It should be soft but still have a bite. This is risotto, not mush, so the rice still needs to hold its own. 5. Add the Gruberg and petit pois. Taste again for salt. 6. Add the remaining butter and avocado oil to a frying pan, flash-fry the prawns, and set aside. 7. Risotto is supposed to be slouchy and slide across the plate. Check for this by shaking the pan. If the risotto does not slide, add a bit more stock and allow the rice to soak it up. The rice should not be standing in a pool of liquid but rather be loose. 8. Divide the risotto between two plates. Shake the plates to disperse the risotto, which should glide across the plate. Arrange the prawns and sprinkle over a final garnish of Gruberg and pea shoots. This recipe is an extract from Kamini Pather's debut cookbook, All Dhal'd Up! Every day, Indian-ish, Good-Mood Food. You probably know Kamini as the winner of MasterChef South Africa's second season and a food-loving TV personality who's taken the culinary world by storm, producing hit food-travel series like Girl Eat World. Her cooking is all about bold Indian-inspired dishes with an exciting global twist. All Dhal'd Upis her first full-length cookbook and her unapologetic love letter to flavour, where she serves up her signature style in every recipe.
