Recipes » Jetty Food Store

Spice Girlz’ Pumpkin & Red Lentil Curry

Here’s a fab quick vegie curry from Spice Girlz using their Hakuna Matata sauce.

Highly recommended!!

We sell the ingredients or you can buy through Spice Girlz web site.

1 clove garlic, 1 small chopped onion, 1 tblspn olive oil (go on make it a local one to you!), 4 diced pumpkin pieces, 1 large potato cubed, 1/2 jar Spice Girlz Hakuna Matata, 1/2 cup red lentils, 1 cup veg or chicken stock, 1 cup coconut milk, 1/2 cup red capsicum finely sliced, 1/2 cup of green beens chopped.

Heat oil add garlic, and onion and sute. Add pumpkin and potato and toss toss until coated. Cook for approx 5 minutes then add the Hakuna Matata. Stir well and cook for 2 minutes. Add lentils, stock and coconut cream,. Stir thoroughly and cover.

Cook over low heat for about 20 minutes, stirring often and until lentils are mushy and pumkin is tender (I give this about 30 minutes). Add more stock if the curry looks dry.

Stir in the capsicum and green beans and cook for a further 5 minutes.

Serve with hot brown rice and a dollop of natural yoghurt.

Berry Bread & Butter Pudding

Berry Bread & Butter Pudding

You’ll need: bread (we used Panettone), berries in season (this time we used strawberries), some jam, 3 eggs, 2 cups of cream, 3 tablespoons of white sugar, vanilla extract (or for extra indulgence: Beach Organics Palm Sugar Syrup & Vanilla), some icing sugar.

Lightly spread the bread with jam then place layers of bread alternated with strawberries in a large lightly greased oven dish.

Make the egg custard mix by whisking the eggs, cream, sugar and vanilla. Pour mix over the bread layers and let it soak through the bread for 2- minutes( pushing down on the bread occasionally to ensure it soaks completely through).

Cover with foil and bake in 180DC oven for 20 minutes. Remove and uncover, sprinkle with icing sugar and place bake in the oven for a further 10 minutes.

Cavelo Nero & Potato Stir Fry

Cavelo Nero & Potato Stir Fry

This is a regular in our home at the beginning of Autumn because the Cavelo Nero is just in season and not yet woody, it’s very nutritious and no-one in our house ever says no to a serve of this dish! We eat it as a side dish to a steak or grilled lamb chops.

You’ll need: a bunch of Cavelo Nero washed and cut into shreds (or can subsitute with Silverbeet but the greens will need less cooking time), a clove of garlic or two cut finely, a couple of shallots (or a small brown onion) cut finely, some olive oil, a bit of salt and pepper, a few potatoes (we prefer Nicola’s because they are lower GI, otherise King Edward or Pink Eye) cut into small cubes (about 1cm sqaure).

Add olive oil and warm a large fry pan and add potatoes and onion and brown, then once the potatoes are 3/4 cooked and nicely browning add the garlic and greens and stir through until just cooked. (Cavelo Nero takes a little longer than Silverbeet).

Satsuma Plum and Chilli Jam

Satsuma Plum & Chilli Jam

You’ll need 450gms Satsuma Plums (or another acidic variety), 8 small ripe chilli cut into pieces, 2 cloves of garlic diced, 5 cm piece of ginger grated, 400 gms of white sugar, 1 teaspoon of salt.

Cook all toghether in a heavy based pan over a moderate heat stiring constantly to avoid sticking. Continue until the mixtured has reduced and thickened (like making jam). Don’t overcook.

Great with a good quality mature Cheddar Cheese.

Prawn and Romano Risotto

This one was so good we forgot to photograph it before we ate it. Not a conventional recipe but very very good.

Spencer Gulf King Prawn Risotto.

You’ll need:

Green Prawns (whole with shells), chicken stock, fresh in-season vegies (carrots, fennel, eggplant, capsicum, chilli), tomato pasta sauce (or tin tomatoes), dry white wine, risotto rice, continental parsley, rocket, sweet basil, salt & pepper, Romano cheese (we used Alexandrina), lemon.

We made our stock by peeling the prawns and simmering the shells and heads in chicken stock until red, took out thse then added some stuff like fennel and carrot and cooked the stock further to flavour.

Poured in some tomato sauce (tin tomatoes would work too). Strained stock and seasoned with little salt pepper and chilli.

Went back to a clean pot, added a little olive oil, added some diced eggplant, capsicum, fennel and lighlty sauteed. Poured in Risotto rice and stired for a minute then added 2 cups white wine and reduced further whilst stiring. Then gradually added the stock (still warm) until half cooked.

Added the prawn meat and continue with stock until rice just cooked and until a becomes a very-thick soup consistency.

Added then 100 gm butter, chopped continental parsley, rocket and a handful of Alexandrina Romano (apologies to any of you traditional Italian cooks, we know cheese and seafood aren’t supposed to be in the same dish).

Serve with a wedge of lemon (and a glass of Sangiovese).

Please make this soon …..how was it?

Taka Tala Steamed Chicken Salad

This salad uses Beerenberg’s newest Taka Tala dressing.

African flavours, ever so slightly spicy.

You’ll Need: Taka Tala dressing, skinless chicken breast fillets, in-season salad greens and other like cherry tomatoes, avocado, cucumber, beans (whatever you like), spices of your choice.

Steam chicken fillets (I add spices to the fillets to get extra flavour). While cooling this mix together a fresh salad. I used all local ingredients: cos lettuce, steamed green beans, steamed baby squash, cherry tomatoes. Simple…put together and add dressing. Took 10 minutes.

Let me know what you’ve cooked with the Taka Tala dressing?