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CHAKALAKA RECIPE | SIBA MTONGANA | COOKING CHANNEL



Chakalaka Recipe | Siba Mtongana | Cooking Channel image

Provided by Siba Mtongana

Categories     side-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 15

3 tablespoons oil
1 onion, finely chopped
2 green bird's-eye chiles (Thai chiles), seeded and chopped
2 cloves garlic, crushed
50 grams (2 ounces) ginger, finely grated
2 tablespoons mild curry powder
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
5 large carrots, scrubbed, topped, tailed and grated
400 grams (14 ounces) canned chopped tomatoes
2 tablespoons tomato paste
400 grams (14 ounces) canned baked beans
2 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper

Steps:

  • Heat the oil in a pan and fry the onions until soft and translucent. Add the chiles, garlic and half of the ginger (reserve the other half to add right at the end). Add the curry powder and stir to combine. Add the bell peppers and cook for another 2 minutes. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder. Add in the tomatoes and tomato paste and stir. Cook until the mixture is well combined and slightly thickened, 5 to 10 minutes.
  • Remove from the heat and add the baked beans, thyme and remaining ginger and stir to combine; season with salt and pepper. Serve hot or cold.

ESCARGOTS IN GARLIC AND PARSLEY BUTTER : RECIPES : COOKING ...



Escargots in Garlic and Parsley Butter : Recipes : Cooking ... image

Cooking Channel serves up this Escargots in Garlic and Parsley Butter recipe plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     appetizer

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

3 tablespoons butter
4 ounces finely minced shallots
36 wild Burgundy snails, removed from shells, rinsed
1 head garlic, peeled and finely chopped  
Kosher salt and freshly ground pepper
1 bunch fresh parsley, chopped
1/4 bunch fresh tarragon, chopped 
1 small brioche, sliced and cut into 36 quarter-size circles
1 pound butter, room temperature (soft)
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 bunch fresh flat Italian parsley, chopped
1/2 head garlic, peeled and chopped 

Steps:

  • Preheat the oven to 350 degrees F. 
  • For the escargots: Melt the butter in a saute pan over low heat and add the shallots, snails and garlic. Slowly saute for 10 minutes. Season with salt and pepper, and then stir in the parsley. Set aside and let cool. 
  • For the garlic and parsley butter: Mix together the butter, sea salt, pepper, parsley, garlic and tarragon in a blender until very smooth. Season with more salt and pepper, if needed. 
  • Place 1 snail in each hole of the gratin dishes, and then cover with garlic and parsley butter up to the brim. Top each snail with a fine brioche crouton. Bake until the butter is bubbling and the croutons are golden brown, about 7 minutes. Serve and enjoy!

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