On a side note, Damon and I found a deli (Norfolk Deli) in Cambridge, UK that sells South African food - very excited to find Mrs Balls Chutney, Rusks, Droewors and pap!
|South African deli in Cambridge|
Yesterday I cooked up a storm and I decided to share some of the recipes with you!
Red Lentil Soup with Lemon served with rye bread toast, goat's cheese and Roasted Lemon Chutney.
Roasted Lemon Chutney - make this one first because it has to rest for 2 hours. From Heidi Swanson's 101 cookbooks.
|Roasted Lemon Chutney - nom nom!|
1/4 cup finely sliced shallots
3 small unwaxed lemons (+1 lemon for the juice)
1/4 cup olive oil, and more for brushing
1 Tbsp honey (and more to taste)
Salt and Pepper
Optional: 2Tbsp chopped basil or mint
Preheat the oven to 200C with space for an oven rack in the middle. Line an oven rack with a baking sheet.
Soak the sliced shallots in some cold water to reduce the strong flavour.
Slice the 3 lemons (getting rid of the end pith slice - not tasty!) into 5mm thick slices, remove the seeds with the tip of the knife. Spread flat on the baking sheet. Brush olive oil on each slice of lemon, turn over and brush the other side.
Roast the lemons for 10 minutes, then turn them around and roast for another 10-15 minutes until the lemons are soft but not brown. Take out the oven and allow to cool until you can handle them.
Put all the lemon slices into a blender/food processor. Drain the shallots and add to the blender with the honey. Pulse several times until the lemon slices are roughly chopped.
Add half the lemon juice and the olive oil. Pulse until it becomes creamy. Season with salt and pepper. Adjust by adding more lemon juice and/or honey to your taste - keep tweaking until it's perfect for you!
Red Lentil with Lemon - from Heidi Swanson's 101 cookbooks.
2 cups red lentils
2 Tbsp unsalted butter
1 large onion, diced
2 tsp ground cumin
1 1/2 tsp yellow mustard seeds
1 Tbsp turmeric
1 cup chopped coriander
3 lemons, juiced, or to taste
1 large bunch of spinach or chard - chopped and wilted in some butter with a pinch of salt
cooked (brown) rice, to serve
Greek yoghurt, to serve
Cook the lentil in 7 cups of water, adding 1 tablespoon butter and 2 teaspoons salt. Bring to a boil, then turn the heat down and simmer, covered for 20 minutes. Add the turmeric in the last 5 minutes so not to cook it too much or it will go bitter. Puree the mix and add more water and/or salt as needed.
While the lentils cook, heat up the remaining butter and cook the onion with the cumin powder and mustard seeds until translucent and softened. Add the chopped coriander and cook for a few seconds only.
Add the onion mixture to the soup, then add the lemon juice - little by little, to your taste.
Adjust the seasoning if needed.
Serve by putting a spoonful of cooked rice in a bowl, pour soup, add the spinach and a spoonful of yoghurt (you can also add a little bit of the roasted lemon chutney!).