Even though it’s been bloody hot in Pretoria for the last couple of days, it seems like we might finally get some PROPER rain soon and with rain, I always want a bit of comfort food. BUT, because it’s still summer, I can’t make heavy and rich food because it’s just too hot in the kitchen.
This potato curry is the perfect thing. It gives you just enough warmth and comfort but without making you feel full and hot. Unless you add a lot of chillies of course!
I decided to poach the eggs in clingwrap, hence the funny shape, but everyone commented on how cute they looked. I also like my egg yolk JUST set but if you like yours runny, just poach for about 2-3 minutes. I poached mine for 4 minutes. To poach the eggs in clingwrap, all you need to do is get a square piece of clingwrap, grease it well with oil/cooking spray then lay it into a little bowl and break the egg in. Gather the edges of the clingwrap, twirl it gently and knot it. Easy peasy. Just remember to poach the eggs in gently simmering water, not rapidly boiling water.
You could of course poach your eggs the traditional way or even fry/boil the eggs. This is just a very low-fat version of cooking your eggs while still maintaining the moisture and great flavour.
Question 2 : What is the ‘trinity’ in Cajun Cooking?
For the first question, see previous post.
1kg potatoes, cut into cubes
1 large onion, finely diced
3 large carrots, finely diced
2 celery spears, finely chopped
3 garlic cloves, finely sliced
1tbsn freshly grated ginger
2tsp ground coriander
2tsp ground cumin
1/2 tsp nutmeg
1/2 tsp cloves
1 tin chopped tomatoes
1 cup each frozen corn and frozen peas
salt & pepper to taste
4-8 eggs, cooked to your liking
- Par-boil the potatoes for 5-7 minutes until they just start to soften.
- In a wok/ large saucepan, fry the onions and carrots until they start to brown. Add the garlic and ginger and fry for another minute. Add the potatoes and all the spices. Gently mix so the potatoes get covered in all the spices.
- Add the tinned tomatoes, sugar, peas and corn. Allow to simmer gently for 4-5 minutes. Season to taste.
- Serve the warm curry with the poached eggs and a sprinkling of coriander/parsley.