Delicious recipes for the family

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KOO Curried Mixed Vegetable Pie

Ingredients:

1 packet (400g) frozen puff pastry, thawed

6 medium potatoes, peeled and diced

50g butter

Salt and freshly ground black pepper, to taste

1 can (410g) KOO mixed vegetables in Durban curry sauce

50g (½ cup) grated cheddar cheese

1 egg, beaten

Method:

1.       Preheat oven to 180°C. Line a baking sheet with baking paper.

2.       Boil potatoes until done. Add butter to potatoes, season with salt and pepper and mash well until smooth.

3.       Mix KOO mixed vegetables in Durban curry sauce with mashed potatoes and cheese.

4.       On a lightly floured working surface, roll out pastry slightly using a rolling pin.

5.       Spoon the vegetable mash onto one half of the pastry sheet, moisten the edges with water. Fold the pastry over the vegetable filling and stick the edges together, pressing down with a fork to seal.

6.       Brush top of pie with beaten egg. Transfer pie onto baking sheet. Bake for 20 - 30 minutes or until pie is golden and flaky.

7.       Serve with chips and a gravy.

KOO Red kidney bean and couscous medley 

Ingredients:

200g couscous

60ml (4 tbsp) olive oil

8 chicken pieces

1 bunch spring onions, chopped

2 cloves garlic, crushed

2 carrots, diced

2 baby marrows, sliced

15ml (1 tbsp) curry powder

5ml (1 tsp) paprika

Salt and freshly ground black pepper, to taste

250ml (1 cup) water

1 sachet Benny chicken stock powder

1 can (410g) KOO red kidney beans in brine, drained

Method:

1.       Prepare couscous by soaking in boiling water, covering with shrink wrap and leaving to stand for 10 minutes.

2.       Heat oil and fry chicken until brown, remove and keep aside.

3.       Add spring onions, carrots and baby marrows and fry for five minutes. Add in curry powder, paprika, salt and black pepper.

4.       Add water and chicken stock powder, return chicken to saucepan, bring to the boil, lower heat and simmer for 30 minutes until chicken is cooked.

5.       Add couscous and kidney beans, gently toss together, heat through for five minutes. Transfer to serving dish.

STEAM BREAD WITH SWEETCORN  (UJEQE)

Ingredients:

1 can KOO whole kernel corn

1kg Golden Cloud cake flour

125g butter

1 sachet Benny powdered chicken stock

30ml (2 tbsp) sugar

10g instant dry yeast

lukewarm water (enough to make the dough soft)

Method:

1.       Combine dry ingredients (except the dry yeast) in a basin. Rub in butter with your hands. Add dry yeast gradually.

2.       Add corn, mixing with your hands. Slowly add water and knead down to make a soft dough. Continue pressing your dough until it feels like elastic, then cover it and put aside for 1 hour to rise. Dough should have doubled. Press and knead it down.

3.       Place the dough in a greased bowl and place the bowl in a pot half-filled with warm water, boil for 1.5 hours.

4.       Serve with any curry or stew.