RED HOT CHILLI CHUTNEY

This red chilli chutney is made from my homegrown chillies in the garden. It is hot but delicious. It has simple ingredients and very easy to make at home. I use this chilli chutney base for a number of other sauces like chilli mayo dip, yoghurt, cream cheese or sour cream. You can also use a few teaspoons for marinating also. It can stay in the fridge for up to a month or two if stored in a glass bottle.

Makes 250ml x 4 bottles

Time: 40 minutes

1 kg red chillies

2-3 medium size carrots peeled and sliced

2 whole bulbs of garlic

Salt

1/2 cup vinegar

1 tbs sugar

1 cup water

1 cup oil

Method

Add all the ingredients ( except oil ) to make the chutney in a pot and let it cook for 10 minutes, covered.

When the chillies have softened and most of the moisture has evaporated, turn off the heat and cool it down.

After cooling, using a hand blender, blend the chillies well. ( I first hand blend it and then pass it through Nutri bullet as it gives completely pureed texture and seeds are not visible)

Now heat the oil in the pot and pour the blended chillies in it and cook for 20 - 30 minutes on slow heat.

Remove from the heat and cool completely and bottle it. 

INDIAN SPICED CAULIFLOWER RICE WITH PORK AND APPLE SAUSAGES WITH MANGO CHUTNEY

This is an absolutely delicious plate of food.  If you can find the best and the tasty pork and apple sausages here in Nairobi, then this is something to make. I got mine from Gillanis. It is not complicated at all. Mango chutneys are available in the supermarket in abundant. I like to get the local brands as they have fewer preservatives and are made with local mangoes available.

Serves 4

Time: 40 minutes

For the cauliflower rice

1 head cauliflower grated or processed

1/2 tsp turmeric

Salt and pepper

1/2 cup peas

3-4 tbs chopped spring onions

1/4 chopped coriander

1/2 tsp garlic minced

1/2 tsp ginger minced

1 tsp coriander powder

1 tsp cumin

2 tbs olive oil

1 cup water

4 pork and apple sausages

1/2 cup water

1 tbs olive oil

Method

In a pan heat the oil. Add the spring onions, garlic, ginger, coriander powder, cumin and turmeric. Cook it for 2-3 minutes until the spring onions have softened. 

 

To this add the riced cauliflower and mix it so that the cauliflower has coated with the turmeric mixture. Add 1/4 cup of water to the mixture and stir. The cauliflower should start getting tender in about 6-7 minutes.

 

Now add the peas to the rice along with 1/4 water. Let the water get absorbed so the peas get cooked.

 

Now add the chopped coriander to the cooked mixture with another 1/4 cup of water. At this stage, if the cauliflower is completely cooked then don't add the remaining 1/4 cup of water. But if you want the rice bit creamy texture then feel free to add the remaining water. Cover the cooked cauliflower and keep it warm. In the meantime cook the sausages.

 

To cook the sausages, heat the oil in a pan. Brown the sausages on all the sides then add the water. Cook them till the sausages have absorbed the water and cooked through.

To plate the dish, first, scoop the cauliflower rice on a plate then nestle 2 sausages on each plate with a tbs or 2 of mango chutney. The spiced cauliflower with apple sausages and mango chutney comes together very well.

TIP: In case you don't find the apple and pork sausages, normal sausages would as well.

MANGO PULP MARINATED CHICKEN WITH SWEET CORN AND BEAN SALSA

I tried something different this last Saturday. I marinated my chicken in sweet mango pulp. It tasted so delicious. The chicken was not sweet at all actually it created a glaze on it. It paired well with spicy sweet corn and red kidney bean salsa. It was a hit in my family. Do try the recipe!

Serves 4

Time: 1 hour

For the chicken marinade

4 chicken quarters cut into halves with no skin

1 cup sweet mango pureed

2 tbs lemon juice

2-3 tbs fish sauce

3 tbs oil

1 tbs sugar

1 tbs or less red chilli sauce or any hot sauce

4 garlic cloves crushed

Salt and pepper

1/2 cup fresh coriander leaves roughly chopped

For the salsa

1/2 can sweet corn

1/2 can red kidney beans

1 tbs chopped fresh coriander

1 tbs chopped mint

1 tsp hot sauce

1/2 tbs lemon juice

Salt and pepper

1/4 chopped onions

Method

First, start with the salsa. Add all the ingredients needed for the salsa in a bowl. Mix them together and season it well. Refrigerate till needed to serve with chicken.

Now to start with the chicken, make small cuts on the flesh and keep it in the bowl. Tip rest of the ingredients of the marinade in a blender and blitz it. 

 

Pour the marinade over the chicken. massage well the chicken so the flavours go into the cuts. Leave it for at least 30 minutes or overnight is best. Once marinated, cook them on the hot grill or on charcoals till well charred and cooked through. Do not discard the marinade, keep on basting it on the chicken while cooking as it creates a nice glaze. Remove and keep them warm until serving time.

 

I served my chicken with roasted wedges on the side along with sweet corn and bean salsa. And of course with extra hot sauce.

CHICKEN WITH BUTTER BEANS AND TOMATO SAUCE

Flavoursome dish made with butterbeans and the tomato sauce. This sauce compliments the simple pan-fried chicken breast with some broccoli on the side. You have a full balanced meal on your plate, the carbs, proteins and the greens. What makes the beans so tasty is the capers and a hint of red chilli flakes.You can replace chicken with fish also.

Serves 2

Time: 30 minutes

2 tbs olive oil

1 small red onion chopped finely

2 garlic cloves crushed

1 tsp red chilli flakes or less

1 can 250 grm butterbeans

1 can 250 grms tomatoes chopped or 4-5 ripe tomatoes roughly chopped

2-3 tsp capers roughly chopped

2 tbs parsley chopped

2 chicken breasts

2 cups boiled/steamed broccoli

4 tbs olive oil (divided)

Method

Heat 2 pans with olive oil. In one cook the seasoned chicken breasts until browned all over. 

In the other pan, cook the onions for 5 minutes till soft. Then add the garlic and chilli. Cook it for another minute on a low heat.

Now increase the heat and tip in the tomatoes along with the juices. and bring it to a simmer. Add the beans and capers and simmer for 5-7 minutes until the sauce thickens. 

Snuggle the chicken breasts in the beans and cover to cook on low heat for another 7-8 minutes until the chicken is cooked through.

To serve, place the chicken on the plates, spoon the beans and sprinkle parsley on them and broccoli on the side.

BELL PEPPER AND CHICKEN STEW WITH BOILED POTATOES

An easy way of making stew on a rainy day when you just want to eat a comfort meal. It doesn't take time to cook at all. Perfect for a weekday meal.

Serves 2

Time: 30-40 minutes

Stew

2 chicken breasts

1 bell pepper cut into cubes

1 onion chopped

2 tomatoes chopped

1-2 celery sticks chopped

1 garlic clove crushed

2 cup chicken stock

Salt and pepper

2 tbs crushed capers

Chilli flakes (optional)

2 tbs olive oil

Potatoes

3-4 medium potatoes quartered

1 tbs chopped parsley

Salt and pepper

Method

First, season the chicken with salt and pepper and brown them in a pan with oil to seal them. 

To the same pan add the celery, onions, bell pepper and the garlic to it. Saute it for 5 minutes on medium meat till all softened.

Now add the tomatoes, stock and chilli flakes (if using). Bring it to boil then lower the heat and place the chicken breasts in the sauce. Spoon the sauce over them. Cover and cook for 7-8 minutes till the chicken is cooked through and the sauce is thickened slightly.

To make the boiled potatoes, simply boil the potatoes. Then discard the water and add the chopped parsley and the seasoning. 

Serve the chicken stew with the boiled potatoes on the side. 

SPICED PORK CHOPS WITH SWEET POTATO MASH

Sweet potatoes and pork chops are always a winning combination. All you need to do is to balance the flavours so the ingredients compliment each other. I saw this recipe on a food channel and of course, it was cooked by my Favourite Chef, Gordon Ramsay. I could not resist making it as I had all the ingredients needed. It is quite simple to put the whole dish together. If you are not a pork meat eater, the marinade can be used for lamb chops or duck meat.

Serves 2

Time: 30 minutes

Pork Chops

2 pork chops

1 tsp chilli powder

1 tsp crushed coriander powder

1 tsp paprika

1 crushed star anise

1 garlic clove crushed

1 tsp thyme

2 tbs olive oil

Salt and pepper

Sweet potato mash

2 medium-sized sweet potato

2 cups chicken stock

Salt and pepper

2 tbs chopped fresh coriander

1 tbs milk/cream

1 tbs olive oil

2 tbs chopped onions

1 garlic clove chopped

Method

First, mix the ingredients for the marination and then rub the marinade all over the pork chops and keep aside for 10 minutes. 

 

In the meantime, boil the sweet potatoes in the chicken stock till fork tender. Drain the water. 

Heat the oil in a pan, add the chopped onions and the garlic and saute it until slightly golden.

 

Add the sweet potatoes, salt and pepper, coriander and milk to the onion mixture. Mash it well until all the flavours are combined. If the texture is too thick add a splash of milk. Dish it out on the plate and keep it warm.

 

Heat a skillet pan with olive oil. Sear the pork chops well and cook each side about 2-3 minutes depending on the thickness of the cut. Then tip the skillet with rest of the marinade into the oven at 180'C for 8 to 10 minutes until the meat is cooked through.

 

Once out of the oven, place one pork chop on each plate and serve at once.

 

CHERRY TOMATO RELISH

This time I got lots of cherry tomatoes in the garden. Have made pizza sauce, bolognese sauce and relish with them. Here is the recipe for cherry tomato relish. These are just sauteed and flavoured with herbs, adding sugar to the tomatoes balances the tarty flavour and enhances the colour. To cook, it takes about 20 minutes. They are well stored in a glass jar in the refrigerator for a month. Relish is perfect to serve with any sort of meats or poultry or even on bruschettas or crostinis along with other cold meats or cheeses. 

Makes 1 jar  (serves 4)

Time: 20 minutes

2 punnets/250 grams cherry tomatoes poked with a fork/knife

1 tbs chopped fresh parsley

1/2 tbs thyme

1/2 tbs marjoram/oregano

1 tbs sugar

1/4 cup water

2 tbs butter

salt and pepper

Method

In a pan, melt the butter and add the tomatoes on medium heat. Sprinkle the sugar and shake the pan so that the sugar is distributed evenly. Keep on stirring as sugar should crystallise

 

Increase the heat to high when the tomatoes have blistered, add the thyme, marjoram, salt and pepper. Give it a stir. Increase the heat. At this moment, the sugar starts to thicken, add water. Stir it one more time. 

(The reason I poke the tomatoes is because of the tomatoes bursting its juices out and flattening. Poking them helps to retain their shape and doesn't dirty the cooker top.)

 

Remove from the heat, stir in the  parsley. Let it cool for 5 minutes and then transfer them to a jar. 

Here, I have served the tomato relish with the pork chops and crushed potatoes. The sweet and tart flavour of the tomatoes pairs well with the pork chops. But feel free to serve with grilled chicken, fish, lamb or duck meat.

EGGPLANT CHUTNEY/RELISH

Roasted eggplant is delicious side dish which goes well with chapati, pita or even rice and fresh yoghurt too. Normally the relish is made in a pestle and a mortar but a hand blender would do the same job. It is a good recipe to make even to use as a dip.

Serves 2

Time: 30 minutes

1 eggplant

1 small onion peeled

5-6 garlic cloves

2-3 whole chillies (or less)

Salt

A handful of fresh coriander chopped

1 tbs lemon juice (optional)

Method

Roast the eggplant, onion, garlic and chillies on the gas burner. The reason being, the mild smoky flavour and the charred bits. I have tried it in the oven, but it doesn't give the same result. But yes a charcoal grill can work.

 

Once the ingredients are roasted, peel the eggplant and chop the flesh along with the other ingredients in a bowl. Using a hand blender, blitz it. adjust the salt.

 

Here, I have served it with pearl millet (bajra) chapati. This relish can be served cold or at room temperature.

ROASTED EGGPLANT STUFFED WITH ITALIAN SALSA

Stuffed eggplants are the easiest and healthiest options for healthy eating and for vegetarians. I mean this can be served along with any grilled meat or poultry also. I had served with grilled pork chops. Give it a try. 

Serves 2

Time: 30 minutes

1 big eggplant poked with a fork all around

2 tbs olive oil

2 tbs lemon juice

2 red tomatoes finely chopped

1 garlic clove finely chopped

1 tsp thyme

Salt and pepper

1 tbs finely chopped parsley

Method

Roast the whole eggplant, rubbed with olive oil in a preheated oven at 200'C wrapped in a foil paper. (until soft to touch). Remove to let it cool. 

 

In the meantime, mix the salsa ingredients together. Once the eggplant has cooled, cut in half and scoop the flesh out. Finely chop the flesh and mix it in the salsa. Adjust the seasoning and lemon juice. Keep it aside for 5 minutes so the flavours can marry.

Spoon the eggplant salsa back into the eggplant halves and drizzle with more olive oil on top.

 

Serve it at room temperature with dipping bread or a side dish or even as a main meal with a crusty bread.