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RECIPES
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COOKING FOR BIG GROUPS THIS
FESTIVE SEASON? We’ve got you covered with great recipe ideas from Spekko
RIBS WITH LENTILS AND RICE Cooking time: 2 hours Serves 6-8
CURRIED PEACH AND BROWN RICE SALAD Serves 8 – 10 Crunchy, spicy and sweet all in one. The perfect summer salad or vegetarian meal. INGREDIENTS: • 3 cups Spekko Saman brown rice • 1 x 410g can yellow peaches in syrup, drained and syrup reserved • 1 bunch spring onions, chopped • 1 each red, green and yellow peppers, pips and pith removed and chopped • ½ cup peach syrup – from the can • 1 tbsp curry powder • 1 tbsp lemon juice • 1 tbsp cornflour (Maizena) • 1 cup roasted cashew nuts • Salt and pepper to taste METHOD:
This is an easy one-pot meal suitable for feeding up to 8 people. To make this for a crowd, simply double the ingredients. Ma Dorah Sitole developed this recipe for Spekko rice. INGREDIENTS:
METHOD:
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1. Heat oil in a large ovenproof casserole dish and brown ribs in batches on all sides. Remove ribs and set aside. 2. Add onions, garlic and peppers to casserole dish, cook, stirring occasionally, for 10 minutes. 3. Return ribs to casserole, add bay leaf, dry herbs, salt and pepper. 4. Add water and bring to the boil, cover, reduce the heat to low and simmer for 1 hour or more until the meat is cooked. 5. Stir in the lentils, rice and tomatoes, cover and simmer for a further 30 minutes or until the lentils and rice are cooked (add more water if stew is too dry). 6. Remove the bay leaf, adjust seasoning and sprinkle with fresh parsley.
2 tbsp olive oil 1kg meaty beef short bibs or pork spare ribs 1 large onion, chopped 1 clove garlic, crushed ½ each green, red and yellow peppers, diced 1 bay leaf ½ tsp dried thyme 2½ tsp dried rosemary Salt and freshly ground black pepper to taste 2 cups water ½ cup IMBO black lentils ½ cup Spekko long grain parboiled rice • 1 x 410g can chopped tomatoes • 2 tbsp chopped fresh parsley
1. Cook the rice according to the instructions on the pack. Rinse in cold water and drain. Set aside to cool. 2. Cut the peaches into smaller chunks and add with the onions and peppers to the rice. 3. Mix the peach juice, curry powder, lemon juice and cornflour in a small pot and heat until thickened. Mix through the rice. 4. Add the cashew nuts, season and serve.
