Roots' Chef Recipes
Updated: Oct 6, 2020
500g Chopped Tomatoes
1 tbsp Minver Garlic
1 tsp Sugar
1 tsp Chilli Powder
1 cup Fresh Basil Leaves
Salt & Pepper to taste
Heat some oil in a medium sized pot and fry the garlic until golden brown
Add the tomatoes and sugar and bring to a simmer
Simmer for 15 minutes
Stir in the basil leaves, salt & pepper
Pureé to a semi-smooth consistency
Serve with pasta and some Parmesan shavings
2 Tenderized Steaks
1/4 cup Flour
1/2 tsp Salt
1/2 tsp Breadcrumbs
Add the salt to the flour
Dredge the steak in the flour
Then dip & cover in the beaten egg
Quickly roll the steak in breadcrumbs until completely coated
Place the Schnitzel in a hot pan with oil & fry each side for approximately 3 minutes until golden brown
Serve with lemon slices & enjoy!
1 cup Mashed Butternut
1 cup Water
1 tsp Peanut Butter
1/4 tsp Cinnamon
1/4 tsp Ginger
1 tbsp Sugar
1/3 cup Maize meal
Add the pumpkin, water, cinnamon, ginger and peanut butter into a medium pot & heat up, stirring occasionally.
Once the mixture is hot & simmerinh, stir in the maize meal, cover with a lid & reduce the heat
Let steam for 5 minutes & serve with some milk & some cinnamon
Amarula Crème Brûlée
1 2/3cup Cream
1/3cup Amarula Cream
1 Tbsp Vanilla
1/4 tsp Salt
10 Tbsp Sugar
Some extra sugar for topping
Preheat oven to 160°C and Place 6 ramekins in an ovenproof pan
Add the cream, amarula, vanilla, salt and 4 Tbsp of the sugar in a medium sized pot and mix together.
Bring the mixture to a simmer and remove from the heat.
Seperate the egg yolks from the white.
Whisk the remaining 6 tbsp of sugar into the egg yolks until fully incorporated.
Pour the heated cream into the egg yolks in a thin stream while whisking continously
Pour through a sieve
Divide the mixture between the 6 ramekins.
Add boiling water to the pan and cover 2/3s of each ramekin
Place it in the oven and bake for 40 minutes
After baking, remove the ramekins from the water bath to prevent them from cooking further.
Let the custards cool down and then sprinkle with sugar and caramelise the tops using a brûlée torch.
Top with fresh berries & serve
Bacon-wrapped Snails with Brandy sauce
6 Tbsp Butter for frying
1 Tbsp Crushed Garlic
For the sauce:
5tbsp tomato paste
3tbsp Worcestershire sauce
1 tbsp Brown sugar
6tbsp KWV Brandy
Salt & Pepper to taste
Brie or Blue Cheese
Heat butter in a frying pan and add the butter and then the snails.
Fry for a few minutes, sprinkle with biltong spice and remove from the pan.
Brown the butter a little bit more and set aside for the sauce.
Wrap each snail in bacon and secure it with a toothpick
Braise the snails in the oven for about 10 minutes at 180°C
Make the sauce by heating up the leftover garlic butter and add all the sauce ingredients.
Stir to combine everything and bring to a simmer.
Simmer for a few minutes & remove from the heat.
Take the snails out of the oven and remove the toothpicks.
Serve with the brandy sauce
Thai Coconut Prawn Curry
8-12 Cleaned Prawns
1 Medium Onion, Finely chopped
1 tsp Turmeric
1 tsp Cumin
1 tbsp Curry Powder
1 tbsp Aromat
100ml Coconut Milk
Handful of baby Spinach / Greens
Heat some oil in a frying pan and fry the onions until soft
Add all the spices and fry for a few more minutes
Add the prawn meat & stir to combine with the onions
Add the milk, the cream & bring to a simmer
Stir in the greens and remove from heat.
Serve with steamed Jasmine rice
3 Medium Potatoes, cut into Chips
6 Tbsp Butter
1/4 cup Cake Flour
750ml Beef Stock
3 Tbsp Cornstarch (dissolved in 2 Tbsp water)
Coarse Black Pepper to taste
1 cup White Cheddar Cubes
What to do:
- Prepare the gravy by melting the butter in a medium sized pot.
- Once melted, add the flour to form a roux.
- Stir in the beef stock with a whisk and make sure the roux is fully dissolved.
- Stir in the cornstarch mixture.
- Once thickened, add the black pepper & put aside.
- Deepfry the potato chips in oil @ 165°C until soft (or golden brown depending on personal taste).
- Place the chips in a dish & season with some salt.
- Add spoonfuls of the gravy over the potatoes & add the cubed cheese. (more gravy can be added to personal preference).
- Serve immediately.
Corn- and Chili Fritters
2 Cups Flour
1/2 tbsp Aromat
1 tbsp Crushed Garlic
2 tbsp Baking Powder
1 Tin Sweetcorn
1/2 Cup Grated Cheese
3 small Green Chillies, chopped
* Combine everything together and mix to form batter.
* Use two spoons to scoop up the dough.
* Deep fry at 160 Celsius until golden brown.
* Serve with Sweet Chili
3 medium beets, boiled, peeled and grated
4 cups chicken stock
3 medium potatoes peeled and cubed
2 carrots peeled and cut into small dice
2 celery stalks, finely chopped
1 small red bell pepper finely chopped
1 medium onion finely chopped
4 Tbsp tomato puree
1 tin Mixed Beans
3tbsp White wine Vinegar
Salt & Coarse Black Pepper to taste
Heat a large soup pot over medium heat and add 2 Tbsp olive oil.
Add grated beet and 4 cups stock.
Add the potatoes and carrots then cook for 10-15 minutes or until potatoes are soft.
While the potatoes are cooking, heat 2 Tbsp oil and saute the onion, celery and bell pepper.
Add the onion & pepper mixture to the soup.
Add the tomato paste.
When potatoes and carrots are soft, add 1 can of beans with their juice, the vinegar and salt & pepper to your liking.
Simmer for an additional 2-3 minutes and serve!
Chicken-style Tikka Pita
1 cup TVP Chunks
1 Onion, coarsely chopped
4 Tbsp Olive oil
1 Tbsp Medium Curry Powder
2 tsp Cumin
1 tsp Turmeric
1/4 tsp Coarse Black Pepper
1/2 cup Mayonnaise
1/2 cup Fruit Chutney
Salt to taste
4 Pita Pocket Halves
Hydrate the TVP chunks by combining with 1 cup
of hot water, cover and set aside for 20
minutes (this yields 2 cups of hydrated chunks)
Heat oil in a medium sized pan and saute the onion until soft.
Add the curry powder, cumin, turmeric, black pepper and fry for a few minutes.
Stir in the mayonnaise and chutney to form a sauce.
Drain and rinse the TVP chunks and stir it into to the Tikka mixture.
Let the mixture simmer for 5 minutes.
Remove from the heat and fill the pita pockets.
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