Jane's Delicious Garden Blog


One pot ease

Posted in Garden Diary by Jane Griffiths on the May 20th, 2018

Perfect for a chilly autumn night, this  is a delicious balance of meaty beans, flavourful chorizo and sweet potatoes. 


Ingredients

  • Sweet potato, cut into chunks
  • 1 – 2 tablespoons pul biber (red pepper flakes)
  • 100 grams chorizo, sliced into rounds then cut in quarters
  • 1 onion, sliced
  • 3 cloves of garlic, chopped
  • 1 teaspoon cumin
  • Can of black beans, rinsed 
  • Beer (a cup or two)
  • Cherry tomatoes (10 – 12) cut in half
  • Chopped mustard, mizuna and bok choy leaves
  • Fresh coriander

Method

  1. Toss the sweet potatoes with olive oil and some of the pul biber and roast at 200° until tender. 
  2. Cook chorizo until it is almost crispy
  3. Add  the onion and cook, stirring, until onion is soft. 
  4. Add garlic and cumin. Cook for few minutes more. 
  5. Add the beans and stir through. 
  6. Add beer and bring to the boil, reduce heat and simmer til beer is almost dissolved. 
  7. Add tomatoes, stir through and simmer til slightly softened. 
  8. Sprinkle the sweet potato with a little more pul biber. 
  9.  Add the sweet potato to the bean mix and stir through. 
  10. Place a good handful of the chopped greens in the bottom of each bowl. Top with spoonfuls of the sweet potato and bean mixture. 
  11. Top with coriander and serve with warm cornbread and chunks of avocado. 

Arroz con Pollo

Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

Because I made corn bread I made this to go with it. Most delicious and perfect for a cold night. 


Ingredients 

  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon pul biber (hot pepper flakes)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon roast cumin powder 
  • Eight free range chicken pieces (thighs and drumsticks) 
  • 2 onions, sliced
  • ¼ cup diced bacon 
  • 5 cloves, chopped
  • 1 cup long grain rice
  • 1 cup chicken stock 
  • 1 can diced tomatoes 
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 teaspoon sugar
  • 3 courgettes diced 
  • Salt to taste

Mix the first six ingredients together in a bag. Add the chicken pieces and toss to coat. Heat olive oil in cast iron casserole and cook the chicken until browned on all sides. Remove from heat and set aside. Add onions and bacon to pan and cook until onions are soft and golden. Add garlic and cook for a few minutes more. Add the rice and cook, stirring, for about 2 minutes. 

Add the chicken stock, tomatoes,  tomato paste, water and sugar. Stir through and add salt to taste. Bring to the boil. Nestle chicken pieces into the rice, cover and reduce heat to low. Simmer for 25 minutes. Uncover and fluff rice with a fork. Add courgettes and stir through the rice. Cover and place in oven at 150° C for half an hour. 

Serve with corn bread, sliced mustard and rocket leaves, slices of avocado and coriander leaves. 

Cornbread with farm yellow mielie meal.

Posted in Garden Diary by Jane Griffiths on the May 17th, 2018

I discovered a bag of yellow mielie meal in the back of my freezer a few days ago. My Mom gave it to me – she had bought it from a Midlands farmer.  I grew up eating yellow mielie meal porridge for breakfast and it was one of Mom’s comfort foods. But when I found the bag I thought I’d try making mielie bread with it – another of my Mom’s favourite things. It worked out perfectly – delicious flavour with a great texture. 

Here’s the recipe. 

Ingredients

  • 1 cup stone ground flour 
  • 1 cup yellow mielie meal
  • 2 tablespoons brown sugar
  • 2½ teaspoons baking powder
  • ¾ teaspoons salt
  • 2 jumbo free range eggs
  • 1 cup buttermilk (or milk mixed with yoghurt and juice of 1 lime)
  •  ¼ cup melted butter
  • ½ cup chopped hot pickled jalapeños. 

Method

Mix all the dry ingredients together in a bowl. 

In another bowl, beat the eggs until smooth. Add the buttermilk, melted butter and chillies. Mix together well. 

Add wet ingredients to dry and stir until smooth. Pour into buttered mini loaf or muffin pan and cook at 200° C for 20 – 25 minutes, until browned and a wooden stick poked into the middle comes out clean. 

Turn onto wire rack to cool (although they are also really yummy warm).