FOOD FOR THOUGHT | Comfort Food

By Nelia Joubert-Hartman

Chilly nights call for steaming bowls of goodness. Nothing says winter like the smell of a hearty stew on the stove, aromas of gravy and spices filling the air. Comfort food is a great way to get your veggies filled with flavour. Most recipes are designed to be a one-pot meal, which means less fuss in the kitchen and more time in front of the fireplace. And the best part? They are freezer-friendly to cook ahead. So cosy up… dinner is sorted!

LAMB TAGINE WITH APRICOTS AND ALMONDS

Moroccan food is the ULTIMATE in comfort. Warm spices, slow-cooked and variety of textures. Don’t be scared to explore. This is easy and foolproof and will make you the superhero of dinner! PS. No tagine needed, just a good pot.

Serves: Six | Cooking Time: 20mins

Ingredients:

• 11 kg Stewing Lamb, cubed
• 2 Onions, chopped
• 200g Carrot, grates
• 1 Tin Crushed Tomato
• 1 Cup Stock (Chicken, Beef or Lamb)
• 2 Cloves Garlic, Peeled
• 1/2 Cup Dried Apricots
• 1 Sprig Rosemary
• 1 Tbs Moroccan Spice (get from any supermarket)
• 1 tsp Turmeric
• 1 tsp Paprika
• 1 tsp Cinnamon
• 1 tsp Cumin
• 1/2 Chilli Flakes (optional)
• 1/2 tsp Black Pepper
• 1/2 tsp Tumeric
• Almond Flakes for garnish

Method:

• In a large pot, brown the onion, carrots and garlic.
• Remove and keep aside
• In the same pot, brown the lamb until brown and caramelised
• Meanwhile, mix the tomatoes, stock and spices and mix well
• Add the onion mix back into the pot, and pour in the liquid.
• Bring to a boil and then lower the heat to a simmer.
• Cover the pot and turn down to lowest heat. Cook for 30 mins.
• Add the apricots and cook for a further 30mins or until the lamb falls apart
• Sprinkle with almonds and serve with rice, couscous or flatbread

AUBERGINE “MEAT”BALLS

This dish is perfect for veggie lovers, and you won’t even believe it contains no meat! Flavour bomb and just all-round hit.

Serves: Six | Prep Time: 10 mins | Cooking Time: 35 mins

Ingredients:

• 100g Breadcrumbs
• 4 Aubergines, Peeled And Cubed
• 150ml Olive Oil
• 100g Cottage Cheese
• 75g Parmesan
• 3 Tbs Parsley, Chopped
• 1 Egg, Whisked
• 1,5 Tbs Flour
• 6 Garlic Cloves, Crushed
• 2 Tins Crushed Tomato
• 1 Onion, Diced
• 4 Tbs Basil Chopped
• 1 tsp Fine Salt
• 1 tsp Pepper

Method:

• Toast the breadcrumbs in the oven for 5 min
• Pre-Heat the oven to 200°C
• Mix the aubergine with 50 ml of oil, add salt and pepper
• Mix and turn out on a greased baking tray.
• Roast in the oven for 20min until soft
• While the aubergine is roasting, in a frying pan, warm 50ml olive oil
• Add the onions and fry for 3 mins.
• Add half garlic and continue to fry for another 2 mins
• Add the crushed tomatoes and basil and lower the heat.
• Simmer for 15 min on low heat.
• Remove from the pan and keep aside in a bowl.
• Wash and clean the pan.
• Remove the aubergines and allow to cool for 5 mins
• Mash the aubergines in a mixing bowl.
• Add the bread crumbs, cheese, parsley, egg, flour and remaining garlic.

SWEET POTATO CHICKPEA CURRY

Serves: Six | Prep Time: 10 mins | Cooking Time: 20mins

Ingredients:

• 3-4 large Sweet potatoes, peeled and cubed
• 4 tbs Olive Oil
• 1 Can Crushed Tomato
• 2 Cans Drained Chickpeas
• 400ml Coconut Milk
• 2 Cups Vegetable Stock
• 3 Cups Spinach, chopped
• 2 Onions Chopped
• 2 Garlic Cloves Chopped
• 1 tsp Crushed Ginger
• 1/2 Cup Fresh Coriander
• 1 tsp Cumin Seeds
• 1 tbs Water
• 1tsp Tumeric
• 1 tsp Curry Spice
• 1/4 tsp Cinnamon
• 1 tsp Chilli flakes
• 1 tsp Salt

Method:

• Pre-Heat the oven to 180°C
• Toss sweet potatoes in 2-3tbs oil and roast at 180 until soft.
• In a high-speed blender or food processor blend the sweet potatoes, vegetable stock and coconut milk till smooth.
• In a large pan, heat 2tbs of oil.
• Add the cumin and coriander seeds, toasting until just fragrant.
• Add the onion, turmeric, and curry spice and sautée for a few mins until translucent
• Add the ginger, garlic and chilli cooking for another 3-4 mins.
• Finally, add the chickpeas and sautée for 2-3 mins,
• Pour the sweet potato mixture into the pan.
• Add the tomato mix, spinach and coriander.
• Cook until heated through, serve with rice or flatbread.

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