Colour me spicy

Invite the warm shades of autumn into your cooking with these flavourful dishes

Colour me spicy

Moroccan spiced chickpea and chicken salad with naartjie dressing

Serves 6

For the salad
4 tsp ground cumin
2 tsp ground ginger
2 tsp nutmeg
2 tsp cinnamon
Salt and pepper, to season
2 × 400g tin chickpeas, drained
1 cup olive oil
1 butternut, peeled and cubed
2 cinnamon quills
2 star anise pods
3 cardamom pods
6 small orange peppers, halved
150g couscous
2 tbsp butter
6 chicken breasts
150g dried apricots
100g almonds, toasted

For the dressing
3 naartjies, peeled
150 ml olive oil
2½ tbsp caster sugar
Juice of 1 lemon
Salt and pepper, to season

For the salad
1. Combine the cumin, ginger, nutmeg and cinnamon with a little salt and pepper in a small bowl. Toss the chickpeas with the spices.
2. Heat 150 ml of the olive oil in a large pan and fry the chickpeas in batches for five to eight minutes. Remove from the pan, drain on paper towel and keep warm.
3. Preheat the oven to 200˚C. Arrange the butternut on a roasting tray and drizzle with a little olive oil. Add the whole spices and roast for 15 minutes. Add the peppers and a little more oil, and roast for another 10 minutes, or until the peppers are slightly charred.
4. Place the couscous in a bowl with a splash of olive oil. Cover with boiling water and leave to steam under a lid for 15 minutes.
5. Turn the oven down to 180˚C. Heat the butter and a little olive oil in a pan. Sear the chicken breasts on either side until golden brown, then place in the oven for five to eight minutes, or until cooked through. Slice into thick strips.
6. Toss together the chickpeas, butternut, couscous, apricots and almonds. Top with the roast peppers and chicken.

For the dressing
1. Blanch the naartjies in boiling water, then shock by plunging into cold water. Repeat twice more.
2. Place the naartjies in a blender with olive oil, caster sugar, lemon juice and salt and pepper. Strain through a sieve and pour over the salad.


Turmeric ramen bowls with
haddock fishcakes

Serves 6

600g fresh haddock
5 sprigs of thyme
10 black peppercorns
2 red onions, peeled and finely chopped
Salt and pepper, to season
80g butter
2 garlic cloves, peeled and minced
5 cm ginger, peeled and finely grated
Small piece of lemon grass, finely grated
1 tbsp ground turmeric
1 tbsp medium curry powder
2 × 400 ml tin coconut milk
300g pattypans, halved
300g baby corn
500g egg noodles
3 eggs, soft-boiled and halved
100g cashews, toasted
Fresh coriander, to serve

1. Preheat the oven to 180˚C. Place the haddock, sprigs of thyme and black peppercorns in a pot with a little water. Poach over medium heat for 15 minutes. Remove from the water and flake the fish into a large bowl.
2. Add half the chopped onion to the fish and season to taste. Grease a muffin pan and press the fish mixture into the moulds to form cakes. Dot each cake with two small pieces of butter. Bake for 12–15 minutes, or until firm.
3. In a medium-sized pot, sauté the rest of the onion in a little butter until soft. Add the garlic, ginger and lemon grass and cook for a further two minutes. Add the ground turmeric and curry powder and cook for five minutes, until fragrant. Add the coconut milk and reduce for 10 minutes, or until mixture coats the back of a spoon.
4. Steam the pattypans and baby corn for eight minutes, or until cooked through but still firm.
5. Cook the egg noodles in salted boiling water until al dente.
6. To serve, place a large spoonful of noodles in the centre of each bowl. Pour over some of the yellow coconut broth and top with half a boiled egg, a fishcake, toasted cashews and fresh coriander.


Mexican chilli tortillas

Serves 6

2 tbsp butter
80 ml olive oil
2 red onions, peeled and finely chopped
2 garlic cloves, peeled and minced
6 pork lardons
2 red chillies, finely chopped
2 tbsp smoked paprika
800g beef mince
1 tbsp tomato paste
250g vine tomatoes
2 × 400g tin red kidney beans
Salt and pepper, to season
6 tortillas, toasted
3 limes, quartered, to serve
Fresh coriander, to serve

1. Heat the butter and olive oil in a pan. Sweat the onions for five minutes until soft. Add the garlic and cook for another minute. Then add the pork lardons and cook until crispy.
2. Stir in the chopped chilli and paprika and cook for a minute until fragrant. Add the beef mince and brown. Stir in the tomato paste and cook for five minutes.
3. Braise the tomatoes in the mince mixture for 15 minutes, until soft. Then crush them with a fork and cook for another five minutes.
4. Mix in the beans and season with salt and pepper. Serve on tortillas, garnished with lime wedges and fresh coriander.

Recipes & styling: Lisa Clark; Photography: Andreas Eiselen/
April/May 2016

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