Timol’s chicken curry 2

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Who remembers Timol’s bean chutney and chicken curry?

This is another one of her splendid curry creations we enjoyed for dinner, which also means lunch for me today (lucky me!).

As you know, I can’t give you Timol’s recipe – it’s a family secret (not). You could look at Anjum’s recipe if you need a hint or two.

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Andy’s Home-made Pizza

What do you do when your local pizza outlet starts charging you exorbitant prices like a vendor trying to keep the Italian Mafioso and his own wife happy?

I’ll tell you. You take matters into your own hands.

I bought some frozen pizza bases, mushrooms, green peppers, cheese, onion, mince, smoked chicken, chilli and headed home. I then hauled even more ingredients (like garlic) out of the cupboard and fridge.

All got chopped up and loaded or sprinkled, as the family ordered (some were veg-fasting), onto the pizza bases and thrown into the oven at 220 degrees centigrade for about 25 minutes.

The photos below were taken before the oven stage.

We added Veri-Peri sauce before eating.

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Timol’s chicken curry

Who remembers Timol’s bean chutney?

Her last two chicken curries have really shot tongues out, caused a ruckus and had crowds diving in for thirds.

The second version shown below was a defrosted chicken that escaped getting roasted but that ended up getting spiced-up.

We enjoyed the dish with a selection of roti, rice or bread.

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I can’t give you Timol’s recipe – it’s a family secret (not).

You could look at Anjum’s recipe if you need a hint or two.

Spice Emporium

“Emporium” (medieval Latin from Greek emporos = ‘merchant’) is a term used for a store selling a wide variety of goods, and for marketplaces or trading centres in ancient cities (see emporia (ancient Greece) and emporia (early medieval).

Situated but a stone throw away from Durban’s Beachfront, standing proudly in a sturdy spacious building, we have Spice Emporium.

 

Spice Emporium was born 20 years ago as an ethnic food store and since its inception, has been world renowned for its ability to provide the complete Indian experience. The brand has become synonymous with quality and exclusivity across the entire market and as a result the flagship store has become a landmark tourist destination.

There is ample parking on the street and car guards who take their job seriously.

 

The store also offers limited off-road parking.

 

Smart and alert security guards watch over the goings-on inside and outside the store.

 

The only thing that you can get away with and steal here is a VERY GOOD DEAL!

So with the advent of the Puratassi fasting period from 17th September till the 17th of October, where else to go and stock up on essentials but Spice Emporium of course.

Read more about Puratassi here.

The store has such a wide variety of goodies and at super competitive prices.

From the image below nobody will doubt that Timol and I quickly put 4kg of kidney beans into our trolley earlier today.

Don’t kid yourself with the words “Indian experience” above. Yes, there are Indian spices but also a wide range of dried herbs, peppercorns, flour and so on. The list is endless.

 

They also have cook and kitchenware.

 

A wide variety of incense.

 

Assortment of cool-drinks and juices.

 

Frozen veggies, pastries, soya products.

 

Cookies and sauces.

 

Honey, oils, prayer goodies.

 

Happy customers and more prayer goodies.

 

Ample space to move around lots of rows of goodies with store supplied trolleys.

 

Disco mukwas and somph (saunf) sweets.

Wide variety of rices and more pots.

A beautiful display of colour and variety.

 

More tasty treats.

 

And finally the really tasty mixtures; blends of India.

A very long row of everything.

 

Even a blend for the potjie pot.

 

An interesting onion & rice mix.

 

And even some help for those who want to try their hand at Indian Delights.

 

Now all this looking in-store is certainly energy consuming.

 

So why not stop off at the Chaat Shop.

Snacks for all to eat.

 

A spacious dining area.

 

A vibey kitchen where good hygiene is obviously not-negotiable.

 

Fresh ingredients only.

 

As a retailer based in Durban, the primary focus of the business has always been to service the retail market. With the increased influence of “Bollywood” and the increase in awareness of South Africans of Indian origin to become aware of their roots, the business has seen tremendous growth. However, the growth of the business cannot solely be attributed to these influences. Spice Emporium is a family run business and the growth of the business can also be attributed to the personal touch of the husband and wife team that manage Spice Emporium. Customers are not viewed as customers rather as friends and it is this personal attention and value to customers that have attributed to the growth of Spice Emporium.

Spice Emporium is managed by Vinod Harie and his wife Chandrika, whom between them have over 50 years of experience. Spice Emporium was born from the vision of Vinod who noticed that there was a niche in the market for a high quality, speciality and ethnic food store.

Timol and I met Chandrika earlier today.

She is delightful and friendly and I am sure she will, if not in a meeting or doing something else to keep this grand emporium on track, find the time to meet you in the aisles with her smiley face.

Call +27 31 332 5888 or go to the world of Spice Emporium where you get World Food with Home Flavour.

The flagship store is situated at 31 Monty Naicker Street towards the beach in Durban City Centre.

There are two branches: one at Gateway Theatre of Shopping, a premier shopping centre in the heart of the new Umhlanga Town Centre, about 30 kms north of the Durban CBD, and at the Reservoir Hills Mall on Mountbatten Drive, Reservoir Hills.

Go pay them a visit, you will be greatly surprised at what you will find!

Home-made Portuguese Peri-Peri Chicken Burgers

What do you do when your local chicken outlet starts charging a cock and a rooster for one small Portuguese Peri-Peri Chicken Burger? I’ll tell you. You take matters into your own hands.

Head along to your local Durban stores and buy:

Coat or marinade the fillets overnight with Veri Peri sauce, salt, black pepper, garlic, dried bay leafs and parsley.

Braai (barbecue) over a medium heat

 

Do not overcook

 

Clean and cut to size

 

Unpack the fresh rolls

 

 

Slice the rolls in half and spread the Flora on the bottom half. Spread the Trim and more Veri Peri generously on the top half

 

 

Layer chicken, cheese, onion, tomato, lettuce and even more Veri Peri to ensure the burger burns!

 

 

Serve on a plate and have burger no 2 lined up (the person eating no 1 will surely want another)

 

 

See what I mean?

 

 

 

Oh what to do with that fish (Sardines) in the tin 2…

We previously had a look at Timol’s tin fish creation with Pilchards.

That tasted great!

Now the Sardines (also a Lucky Star product) get a chance to delight the taste-buds.

 

Now before we jump into the end result, let us explore what the term “Sardine fever” means to us folk living on the East Coast of South Africa.

Read here to find out more; and also look at some lovely photographs.

Let us go back to Timol’s latest creation:

  • Mince up fish
  • Add chopped onion & green chilli
  • Toss in diced tomato
  • Add salt to taste and Dhania (Coriander) leaves if you have
  • Mix all
  • Lump generously onto toasted wholewheat bread and enjoy!

Well done Timol.

Coming soon… peri-peri chicken burger made for Timol by Andy (I had to reciprocate of course).

Timol’s bean chutney

Here is another good example of Timol’s hot-shot ability to whip up a quick tasty meal:

  1. Fry 1/2 onion in pan with a little oil until translucent
  2.  Add a little Turmeric powder
  3. A roughly chopped green chilli or two also
  4. Garlic if you like
  5. Add curry / Marsala powder
  6. Throw in finely diced tomato
  7. Add tin of baked beans 5 min later
  8. Simmer for 10/15 min
  9. Toss in chopped Dhania / Coriander leaves
  10. Drop onto wholewheat brown toast and enjoy