just cook!
Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.
Edith Sitwell
Hello
Welcome to my easy everyday meal series, Just Cook! especially curated for the families of The Village …
Hearty comfort is the stuff we crave when the weather turns cold and we batten down the hatches
But time is not always on our side for slow-cooked marvels and these days the rands seem to be in shorter and shorter supply…sad but true. So this little issue focusses (well mostly) on food that hits the comfort button, but at the same time doesn’t call for hours of cooking time. Let me know which recipes make your heart, and your tastebuds, glad
For more recipes like these and lots of how to videos follow me on @justinedrakecooks @justinedrake
Two recipes in One!
Unbelievably delicious and ridiculously cheap! If you’re very brave, you could add 2-3 birds eye or Thai chillies to the sauce BTW - only red wine vinegar will do, dont cheat
INGREDIENTS METHOD
Peri-Peri sauce
½ cup (125ml) olive oil
4 cloves garlic
2 medium hot chillies (cayenne or serrano)
1 tsp (5ml) paprika
1 onion, chopped
2 Tbsp (50 g sachet) tomato paste
1 tsp (5ml) dried oregano (optional)
juice of 1 lemon, about 3 Tbsp
1 Tbsp (15 ml) sugar
3 Tbsp (45ml) red wine vinegar
Salt and milled pepper
Livers
500 g free range chicken livers, cleaned and trimmed
Salt and milled pepper
Oil for frying
1 Place sauce ingredients in a blender and whizz until smooth
2 Place in a pot and simmer for about 10 minutes Now you have a superb peri-peri sauce to use as you see fit!
3 Season livers
4 Heat oil and fry livers in batches for about a minute on either side, just to sear Remove and set aside as you go
5 Once livers are all seared, heat sauce in the same pan and once hot, add livers and cook for 4- 6 minutes – take care not to overcook or they will be dry and tough
6 Serve with crusty bread and a crisp green salad
Serves 4
Use any veggies you have
Chunky Vegetable Soup with Basil & Parmesan
TheonlyvegetablesoupyouwilleverneedFeelfreetobulkupwithcannedbeans orchickpeasServewithcurstybreadandhappydispostion
INGREDIENTS
Olive oil or seed oil blend
1 large onion
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, crushed
1 Cup each broccoli, cauliflower, baby marrow, cabbage and green beans
1 whole red chilli
2-3 bay leaves
Salt and milled pepper
1 can (400g) chopped tomatoes
1 5L vegetable stock
Basil and parmesan for serving
METHOD
1 Fry onion, carrots, celery and garlic in a generous glug of olive for a few minutes
2 Toss in remaining ingredients and bring to the boil
3 Cover, reduce heat and simmer for about 40 minutes
4 Serve with shredded basil and loads of Parmesan
Just a Thought
1 Go Meaty: Add chunks of beef shin, chuck or blade when you’re frying the onions If you choose to do this, then add beef stock instead of vegetable stock
2 Bulk up with canned beans or pasta if the crowds descend.
3 Add left over roast/rotisserie chicken
Serves 6
Sticky Asian Short Rib
Splurge with friends
To be honest this is more of a weekend than weekday meal but is ticks all the winter comfort food boxesandisafirmfavourite soI’veincludedit
INGREDIENTS
2kg thick cut short rib
2 onions, thickly sliced
1 x 5 cm knob ginger, thinly sliced
6 garlic cloves, sliced
2 chillies, chopped
¾ Cup (180 ml) soy sauce
¼ Cup (60 ml) brown sugar
4 star anise
2 tsp (10ml) Chinese 5-spice powder
1 cup (250 ml) apple juice
2 cups chicken stock
Fresh coriander, spring onions, coriander to serve
METHOD
1 Preheat oven to 160C
2 Place all the ingredients in roasting pan or casserole dish Mix well
3. Cover and cook for about 2 hours. Remove lid and cook for a further hour or so until short rib is fork-tender and sauce has reduced
4 Top with fresh coriander, chilli and spring onion
5. Serve with steamed broccoli and rice.
Serves 6
Use a rotisserie chicken
Cheats Chicken n Mushroom Pie
Youcouldjusttossthissauceontopastaorabowlofriceifphylloseemsabridgetoofar
INGREDIENTS
1 roast or rotisserie chicken
Oil for frying
1 onion, chopped
2 cloves garlic, crushed
250 g mushrooms, sliced
1 Tbsp (15 ml) wholegrain mustard
About 2 Tbsp (30 ml) sherry (optional)
1 cup (250ml) cream or full cream yoghurt
Salt and milled pepper
About 6 sheets phyllo pastry
Just a thought
Make the most of the Sunday rotisserie chicken ‘wars’ and use one for a Monday night pie
Add any veggies you fancy to the filling
METHOD
1 Preheat oven to 180C
2 Remove skin and bones from chicken Either eat skin yourself or toss skin and bones into pot and make a gravy for your hounds should you have any
3 Pull or slice chicken into bite-sized pieces
4 Heat oil in a large pan and fry onion until golden
5 Stir in garlic and mushrooms and fry for about 6-8 minutes
6 Stir in chicken, mushroom and liquor if you’re using it
7 Add cream, season to taste and spoon mixture into a roasting pan
8 Brush pastry sheets with butter or oil Halve and slightly crunch each half like a tissue and pop onto of filling
9 Bake for about 15 -20 minutes until pastry is golden Keep a firm eye on things, phyllo browns quite quickly
10 Serve hot with vegetables or a salad
Serves 4
Cauliflower and Chickpea Curry
INGREDIENTS
Oil for frying
1 large onion, finely chopped
3 garlic cloves, crushed
5 cm knob ginger, grated
2 tsp (10 ml)each ground cumin and coriander
1 tsp (5 ml) each turmeric, garam masala and chilli
flakes or powder
1 large cauliflower, chopped into florets
1 can (400 ml) chickpeas, drained and rinsed
1 can (400 ml) coconut milk
1 Tbsp (15 ml) apricot jam or chutney
2 medium tomatoes, chopped
Salt and pepper to taste
METHOD Meat free Monday sorted
Cheat and use your favourite curry powder instead of all the spices. Great served with a dollop of full cream yoghurt.
1 Heat oil in a large pot over medium heat
2 Add onion and sauté until golden, about 5 minutes
3 Stir in garlic and ginger and cook for another minute
4 Add spices and fry for about a minute to toast
5 Tip in cauliflower florets and stir to coat with spices
6. Add remaining ingredients and season to taste.
7 Bring to a gentle boil, cover, reduce heat and simmer about 20-25 minutes, or until the cauliflower is tender
8 Adjust seasoning to taste, top with fresh coriander and serve as is or with rice or naan
Serves 4
One-Tray Roast Tomato Pasta
Save money and use regular tomatoes and cut into large chunks Lose the cheese and make it vegan.
INGREDIENTS METHOD
About 1 5 kg baby/cherry tomatoes
2 red onions, sliced
6 cloves garlic, peeled and sliced
2 Tbsp (30 ml) each olive oil and balsamic
vinegar
1 Tbsp (15 ml) sugar
Salt and milled pepper
6 fresh thyme sprigs (optional)
500g spaghetti or linguine
1-2 discs feta (optional)
Fresh basil
1 Preheat oven to 160 C
2 Arrange tomatoes, onion, garlic, and herbs on a single layer in 2 roasting pans or baking trays
3. Season, sprinkle with sugar and drizzle over oil and vinegar
4 Roast for about an hour or until vegetables have the off caramelized edge
5. Meanwhile cook pasta according to packet instructions.
6 Toss tomato mixture and pasta together and top with feta (or parmesan) and basil
Serves 4
Just a Thought...
Save electricity - Follow the general gist and roast tomatoes in the air fryer – in smaller batches obvs!
Add a few chopped anchovies and a few depipped olives for a bit of extra oomph
Stove-top or oven friendly
Coconut and turmeric chicken
Don’t stress if you have no fresh turmeric but please do make an effort to find some curry leaves.
INGREDIENTS
8- 12 chicken pieces
Oil and seasoning
1 tsp (5 ml) black mustard seeds
1 onion, chopped
3 garlic cloves, crushed
5 cm knob ginger, grated
5 cm knob fresh turmeric, grated
1 Tbsp (15 ml) ground turmeric
2 Tbsp (30 ml) each ground coriander and cumin
8-10 curry leaves
1 can (400g) coconut milk
1 5 Tbsp chutney or apricot jam
About 200 g green beans, optional
METHOD
1.Season chicken.
2 Heat a generous glug of oil and brown chicken in batches
3 Remove chicken from pan and add mustard seeds When seeds start to pop, add onion, garlic, ginger and fresh turmeric
4 Fry for a few minutes and add spices
5. Return chicken to pan and toss to coat with spices.
6 Add curry leaves, coconut milk and chutney and season
7 Cover and cook for about 45 minutes
8 Remove lid, add beans and cook for a further 15 minutes until beans are tender but still crunchy
9 Serve with rice and sambals
Serves 4
Lentil bobotie
Cheap and Cheerful
If the thought of lentils doesn’t inspire joy, simply use lean beef mince Save on washing up by using a stove-to oven-to table casserole dish if you have one
INGREDIENTS
Oil for frying
1 large onion, chopped
2 cloves garlic, chopped
3 cm knob ginger, grated
1 Tbsp each (15 ml) ground cumin and coriander
2 Tbsp (30 ml) curry powder
2 Cups (about 300g) black or brown lentils
3 Tbsp (45 ml) each chutney and apricot jam
2 Cups (500 ml) beef or veg stock
Salt and milled pepper
Topping
1 cup (250 ml) milk
3 eggs, whisked
2 – 3 bay leaves, optional
Fresh coriander
METHOD
1 Preheat oven to 200C
2 Heat oil in a large pot and fry onion and garlic for a few minutes.
3 Add spices and fry for another few minutes – add a splash of stock or water if needed
4 Stir in lentils, chutney, jam and stock stir to mix well and cook for about 45 minutes, until lentils are tender.
5 Pop into an overproof dish
6 Whisk milk and eggs together and pour over lentil mixture
7 Stud with bay leaves and bake for about 30 minutes or until egg has set
8 Garnish with coriander and serve with sambals and fresh coconut if you have any
Serves 4 generously
Thank you...
With massive thanks to all the talented folk who helped put this issue together
Photographer: Austin Taylor @siraustintaylor (food)
Stylist: Vikayla @Vikayla_g
DesignTemplate: Liezel le Roux @liezelleroux
Food Assistant: Nonzwakazi Spayire @nonzwakasispayire
FOR MORE RECIPES, VIDEOS, HACKS AND IDEAS BE SURE TO FOLLOW ME ON
@justinedrakecooks
@justinedrakecooks