If you love spicy sauces and chutneys, you’ll enjoy this kasundi. We’ve adapted Rohan Anderson’s (Whole Larder Love) end-of-summer tomato kasundi recipe to suit our autumn pumpkin harvest.
3kg pumpkin
Curry powder (to sprinkle before baking)
Lots of garlic – 10-20 cloves
Lots of chillies (8 if they’re hot ones) diced with seeds in
3 cups malt vinegar
2½ cups brown sugar
… Read more »
Sally Halupka
Serves 12
My mother, Edna, often cooked for large crowds, including our family of eight. This was a favourite then and I’ve cooked it many times myself. ‘Hamburger’ is simply a reference to the mince being used. The original recipe served 24 and would have required a cauldron. I’ve halved it to serve 12. I usually prepare half the mix in a 30cm x 24cm baking … Read more »
Lynne Jones
This recipe was created by my aunty as a family favourite 50 years ago. I remember helping her with our evening meal on a wood stove, and she told me the secret ingredient was the packet of dry Chicken Noodle Soup. I have made my rissoles this way ever since.
Preparation time: 10 minutes
Number of rissoles: 12
500g lean minced beef or lamb
1x10g packet Chicken Noodle soup (1½ tbsp) (4 … Read more »
Ann Holub
This recipe is as my Ukrainian mother-in-law showed me. The amounts are just really what you have – more or less sorrel depending on how yours has grown. The chicken is optional.
Pick and wash sorrel, cut out stems and cut leaves into 3 cm pieces. Leave aside to drain.
Use chicken or vegetable stock. Boil 4 chicken drum sticks or chicken thighs. When … Read more »
Madhuma Thompson
Serves 4
1 large head cauliflower (about 1kg), cut into bite-size florets
3 tablespoons extra-virgin olive oil
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
1 litre vegetable or chicken stock
2 tablespoons unsalted butter
1 tablespoon fresh lemon juiceScant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, … Read more »
Madhuma Thompson
1 cauliflower head
1 tbsp olive oil
Salt and freshly ground black pepper
Remove all green leaves from the cauliflower head and wash and thoroughly dry it. Cut it into quarters. Grate it either by hand using the large-hole side of your box grater or in a food processor using the grater attachment.
Heat the olive oil in a large frying pan and sauté the cauliflower for a few minutes. Season and stir, … Read more »
