23rd Sep. ’07 written update

PUMPKIN PUDDING

Ingredients

Red pumpkin, 1 centimetre cubes 700 grams

Sugar 1 cups

Cornflour 1 teaspoons

Milk 1 cups

Cinnamon powder tablespoon

Hazelnuts, roasted and coarsely chopped cup + 2 tablespoons

Desiccated coconut 1 tablespoon

Pomegranate pearls 1 tablespoon

Method

1. Place pumpkin pieces in a large pan. Add sugar and one cup of water. Cover and cook on medium heat for about twenty five to thirty minutes.

2. Mix cornflour with milk till smooth.

3. Once the pumpkin is cooked add the cornflour-milk mixture and mix. Cook till the mixture thickens.

4. Sprinkle cinnamon powder. Add half cup of crushed hazelnuts, desiccated coconut and mix.

5. Transfer the mixture into a serving dish. Sprinkle remaining hazelnuts and pomegranate pearls and serve.

MOROCCAN CHICKEN

Ingredients

Chicken, 8 pieces on the bones 600 grams

Olive oil 3 tablespoons

Butter 1 tablespoon

Onions, roughly chopped 2 medium

Ginger, finely chopped 1 inch piece

Garlic, crushed 6-8 cloves

Carrots, inch cubes 3 medium

Coriander powder teaspoon

Cumin powder teaspoon

Red chilli powder teaspoon

Salt to taste

Lemon rind, grated 2 teaspoons

Dried apricots, chopped 75 grams

Zucchini, inch pieces 1

Red capsicum, seeded and sliced 1 large

Tomatoes, seeded and chopped 2 medium

Saffron a few strands

Chickpeas (kabuli chana), soaked, boiled cup

Method

1. Heat olive oil in a pan. Add a little butter. Add onions, ginger and garlic and saut for two minutes. Add chicken and saut on high heat for two to three minutes.

2. Add carrots and mix. Add coriander powder, cumin powder, red chilli powder, salt and grated lemon rind and mix. Add one cup of water, cover and cook for three to four minutes.

3. Add apricots and mix. Cover and continue to cook for a minute.

4. Add zucchini, red capsicum and mix. Cover and cook. When the chicken is almost done add tomatoes, saffron and mix. Cover and cook till done.

5. Add boiled chickpeas and mix. Cover and cook for two to three minutes. Adjust salt and stir.

6. Serve hot with couscous or with rice.

RATATOUILLE

Ingredients

Eggplants (long variety) 3 medium

Zucchini 2 medium

Green capsicum, 1 inch pieces 1 medium

Red capsicum, 1 inch pieces 1 medium

Yellow capsicum, 1 inch pieces 1 medium

Olive oil 3 tablespoons

Onions, cut into rings 2 medium

Salt to taste

Tomato concasse 1 cups

Fresh thyme 2-3 sprigs

Green basil leaves 5-6

Purple basil leaves 5-6

White pepper powder to taste

Garlic, chopped 4 cloves

Method

1. Preheat oven to 160C.

2. Heat one and a half tablespoons of olive oil in a pan. Add onions and saut.

3. Slice one eggplant into thin vertical slices. Quarter the other two eggplants and further cut into half inch thick slices horizontally.

4. Add the smaller slices to the onions and toss. Add salt and cook.

5. Sprinkle a little salt on the vertical slices of eggplant and brush a little olive oil on them. Roast these slices on both sides over a grill till lightly browned.

6. Halve the zucchini and further slice into half inch thick slices horizontally. Add it to the eggplants and toss. Add tomato concasse and one cup of water, fresh thyme, hand torn green and purple basil leaves and cook. Adjust salt, add white pepper powder and mix.

7. Heat the remaining olive oil in another pan. Add garlic and saut for a minute. Add the three coloured capsicums, salt and toss. Saut for two minutes.

8. Transfer the eggplant mixture into a baking dish. Put the coloured capsicums over it. Place the grilled eggplant slices on top. Place the dish in the preheated oven and cook for twenty to thirty minutes.

9. Serve hot.

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