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). 

Meat free Monday curry

Posted in Garden Diary by Jane Griffiths on the March 26th, 2018

Delicious curry doesn’t require hours of cooking.  This takes about 45 minutes.  The trick is to roast the butternut separately. 

Butternut and Eggplant curry 


* Dice butternut, toss with olive oil and Cape Malay curry powder. Roast at 200, turning occasionally, until soft and browned. 

* Slice two red onions and cook over medium heat in olive oil, stirring. 

* After a few minutes add 1 medium  eggplant, diced. Cook for few minutes more.

* Add chopped garlic and ginger and a little more oil if needed. Cook few more minutes. 

* Add two medium tomatoes, diced. Stir through 1 Tbs cumin, 1 Tbs coriander, 1 Tbs red pepperand 1 Tbs dried mint plus salt to taste. Cook until fragrant and then add a cup of water. Bring to the boil, reduce heat and  simmer until water is reduced. Mush the tomatoes a bit so they break apart. 

* Add scant half a cup of dessicated coconut and a can of drained chickpeas. Stir through and add the cooked butternut. 

* Just before serving mix in sliced fresh baby spinach and fresh chopped coriander leaves. 

* Serve with long grain rice, poppadoms, plain yoghurt and Nataniels’s Briyani chutney. 

Stir fried rice with a difference

Posted in Garden Diary by Jane Griffiths on the March 16th, 2018

Stir fried rice is one of my comfort foods. From a simple snack of just rice and egg, to a far more robust meal with cashew nuts, chicken and loads of vegetables, it is always satisfying. 

Tonight I mixed it up a bit and created a different version – and it was deeeelicious!! A vegetable stir fry topped with crispy egg rice, with a chilli sauce sprinkled on top. 


Start by making the chilli sauce:


  • Finely chop a jalapeño or two and put in a bowl with the seeds. Add 3 Tbs of fish sauce, juice of one lime and 1.5 Tbs Verjuice (or sugar dissolved in hot water). Set aside for flavours to develop. 

Stir fry the vegetables (you can use any you have)

  • Slice long purple eggplants into thin rounds and stir fry in peanut oil 
  • Add cubes of zucchini and slivers of garlic. Stir fry. 
  • Add kernels of one sweet corn and a sliced black mushroom. 
  • Add soy sauce to taste and sprinkle with Japanese chilli (nanami togarashi) to taste. 
  • Add roughly chopped cabbage. 
  • Remove from heat and keep warm. 

For the crispy rice:

  • Heat peanut oil in a wok. Over lowish heat add cooked long grain rice. Cook, stirring often,until it begins to turn brown. 
  •  Whisk two eggs  with a fork and add a dollop or two of soy sauce.  
  • Pour eggs over rice and turn heat up slightly. Keep stirring, scraping egg and rice mixture off the bottom of the pan as it cooks, until the egg is completely cooked. Add crisp fried onions and stir through.

Serve vegetables in the bottom of a bowl, topped with the rice. Sprinkle with the chilli sauce to taste. 

Jozi morning

Posted in Garden Diary by Jane Griffiths on the March 15th, 2018

We had to go to the Fox street Magistrates’court house this morning. 


Popped into 1 Fox afterwards to Urbanologi. 

It was a bit too quiet and early to eat there so we just took some pics. 


And then went to the House of Schwarma in Fordsburg, which is always buzzing, no matter what time of day. 


Their delicious Saj  bread is made throughout the day outside the restaurant. 





Love this city.

Autumn yum

Posted in Garden Diary by Jane Griffiths on the March 14th, 2018

I am blessed to have a walnut tree in my garden. The dogs always let me know when it’s harvest time. The walnut shells start appearing – beware of walking barefoot. 

Swiss chard with walnuts

  • Cook a couple of handfuls of walnuts in bacon fat (reserved from below)
  • Add 2Tbs pul biber and stir through
  • Add a bowl of chopped Swiss chard leaves (reserve the stems for below).
  • Sauté for a minute or two. Add (to taste) a sprinkle of salt, a dash of sugar and a squeeze of lime juice 

Autumn means it’s time for heartier meals. This recipe makes use of leftover chicken, with Swiss chard stems, apple flavoured bacon (from Linden cheese Gourmet) and fresh Scarlet Runner beans. These are neon pink when prised from their green sheaths. As they cook they turn light mauve and have a delicious meaty flavour. (Below you can see younger ones on top and more mature ones below.) 

A mix-it-up rustic stew (Spot the smiling bean in the middle!)


  • Put leftover roast chicken in a pot, cover with water and bring to a boil. Cover with a lid and simmer for about 15 minutes. 
  • Slice a fresh red onion and cut long purple eggplants into fingers.  Cook in olive oil (stirring often) until they just soften. About six minutes. 
  • Add shaved garlic and cook for few minutes more. 
  • Add sliced big black mushrooms
  • Add scarlet runner beans and chopped Bright Lights Swiss chard stems. Cook for a minute or two. 
  • Add a little butter and a couple of teaspoons of flour. Add 1Tbs dried oregano, 1tsp cumin powder, 2tsp pul biber and 2tsp paprika.  Stir through and cook for a minute or so, stirring. 
  • Shred the chicken and add to pot with the water. Add a good few glugs of beer. Stir through, cover and simmer.
  • In a separate pan, cook  apple bacon until crisp, drain (reserve the fat for above recipe)  cut into pieces and add to stew
  • Add chopped fresh parsley and basil. Add salt to taste. 
  • Serve with basmati rice and the walnut dish above. 


Fresh and Easy

Posted in Garden Diary by Jane Griffiths on the March 12th, 2018

Creamy chicken and mushroom pasta


This is a classic. Simple and delicious. 

  • Sprinkle dried mixed Italian herbs over two skinless chicken breast fillets. Leave to sit  while you make the salad and prep other ingredients. 
  • Finely slice three large garlic cloves
  • Cut three big brown mushrooms into thick slices
  • Chop a handful of chives and parsley. 
  • Cook the chicken breasts in a cast iron pan in a little olive oil until just browned on both sides. Remove and set aside.
  • Add more olive oil and add garlic, sauté for a minute or so then add mushrooms. Keep stirring (add more oil if needed) for few more minutes. 
  • Slice chicken breasts and add to pan. Sauté and stir for a few minutes. 
  • Add a good few grinds of black pepper, a sprinkle of mild chilli flakes and salt to taste. Add a glug of beer. Stir through. Simmer a minute or two. 
  • Add a cup of cream and the fresh herbs. Stir through. Add a couple of tablespoons of the pasta water.  Simmer until thickened slightly. Serve with fettuccine pasta. 

Cos lettuce, courgette shoelace and avocado salad. 


A crisp and bright salad. The  perfect complement to creamy pasta. 

  • Using a zester, strip a courgette into shoelaces. 
  • Mix with white wine vinegar (just a little), pepper, salt and sugar. Toss. 
  • Mix with torn up cos lettuce and slices of avocado pear. 
  • Top with thin shavings of Asiago cheese and a few grinds of black pepper. 

A Middle Eastern Feast.

Posted in Garden Diary by Jane Griffiths on the March 3rd, 2018



Chicken thighs roast in spicy yoghurt. 




* Mix together: yoghurt, salt, pepper, pul biber (mild Turkish pepper flakes) garlic powder (I grind my own), cumin, dried oregano and lime juice. 

* Add free range chicken thighs and rub so they are completely covered. Leave to marinate for 20 minutes and up to three hours. 

* Place in roasting pan, with marinade, and roast at 200 until cooked through (about 30-40 minutes). Place under the grill until skins are slightly blackened. 

White bean and courgette salad



* Using a zester, julienne strips off a large zucchini or similar marrow. 

* Add a can of cannellini beans (drained), sliced jalapeño, chopped parsley, chopped chives and cubes of stale ciabatta. 

* Mix together olive oil, lemon juice, white wine vinegar, salt, pepper and sugar. Whisk and stir into the salad. 

* Just before serving add crispy sun dried onions. 

Harissa eggplants and onion. 


* Slice two fresh red onions into quarters. 

* Slice eight small eggplants into quarters. 

* Toss together and mix with olive oil. 

* Roast at 200 until nearly soft, tossing once or twice.

* Add a spoonful of harissa paste and a couple of large dollops of yoghurt. Mix through and add salt to taste.

* Roast until eggplant is completely soft.  
  

Veg galore!

Posted in Garden Diary by Jane Griffiths on the February 5th, 2018

Tonight’s dinner:

* Roast eggplant with basil oil and dukkah

* Squash stuffed with cherry tomatoes, ciabatta and feta

* Crispy purple potato chips. 
ROAST EGGPLANT

* Cut a freshly picked eggplant in half lengthways. Score it deeply in a criss cross pattern. 

* Rub all over with basil blended with olive oil, mounding the basil on the cut side. Sprinkle with black pepper.  

* Sprinkle with dukkah. Bake at 200 until melting (about 30-40 minutes.)

STUFFED SQUASH

* Cut a ‘lid’ out of a medium size round squash. Scoop out the pips and steam the squash (and lid) until just tender. 


* Mix together stuffing: cherry tomatoes (sliced in half), crumbled feta , ciabatta cubes fried in olive oil til crispy, basil blended in olive oil, pine nuts, dried crispy onions and finely sliced red onions (marinaded in red wine vinegar and dried oregano for an hour). 


* Fill steamed squash with stuffing, bake at 200 for ten minutes then place under grill for a few minutes to brown. 

CRISPY PURPLE POTATOES

* Slice two purple potatoes in thin slices. Steam with the squash til tender. 

* Sauté in olive oil, turning often, until crisp. 

* Sprinkle with sea salt. 

Next Page »