Who remembers Timol’s bean chutney and chicken curry? Here is another one of her splendid creations we enjoyed for a late afternoon snack yesterday afternoon.
Tag Archives: tasty
Boy’s night
Last night Timol left me at home all alone. I had prior knowledge of this so I visited a local store for some supplies before arriving home. I was out of Famous Grouse so had to make do with red wine. Here is what went down.
Timol’s chicken curry 2
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.
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.
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.
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.
The best & biggest beef burger in Durban
This morning, before our motorcycle ride, I said to my friend “I really feel like a big juicy & tasty beef burger”.
We went looking and I can now share a quick bit of valuable information about where to find the best & biggest beef burger in Durban (B&BBB).
I really fell compelled to share as I nearly fell off my chair today (shouting “wow!” a number of times) when the waitress brought the B&BBB (value for money) to our table.
It had colour, it was fresh (meat & other ingredients) and it tasted superb (I didn’t even have to add the usual chilli sauce). My friend and a couple of other patrons were hugely impressed with what they saw. The word “whopper” was used.
After eating the B&BBB, I went home for a lovely 2 hour power-nap; content knowing that breakfast lunch and dinner were now all taken care of in one foul swoop.
Although I only have a number of low quality Blackberry photos to get my point across; I believe they are of sufficient quality for you to be the judge.
I have photos of two major & well-known food outlets (Wimpy & Spur whose online photos look so lovely), as well as a contender from North Durban in Umhlanga: The George.
The George doesn’t seem to have a nice website with photos, but I’m sure the owner will soon let me know if there is one.
Not included in the “best & biggest beef burger in Durban” competition are Mc Donalds, Steers, Beach Bums (a very strong contender, if not 2nd place) and a few other joints.
You be the judge and be sure to let me know your verdict!
The Queen of England (off to see her)
On 3 November 2012 we were sure we could smell Turkey.
The plan was: a little stop in the UK on a farm, two weddings and then off to Istanbul.
On 16 November I disclosed that the visit to Turkey was “cold” and would just have to wait.
Despite this “setback”, Timol and I still had lots of fun in the few days on land and in air.
A little snack at Durban International Airport (King Shaka) was in order before we left.
I hadn’t been to Mugg & Bean in a while and was pleasantly surprised by what was served up and at a fair price.
I initially wasn’t going to eat but was soon tucking into everyone meals.
Didn’t have too much to eat as I was hoping to taste the yummy food on Emirates.
We were loaded up not too long after the air-hostesses who speak a multitude of languages.
I made sure that the meals were being loaded by Sky Chefs before I took my seat.
Up into the air we flew; bound for Dubai then the UK.
A good meal with some red wine helped settle us into the evening.
The selection of movies was vast and I had enough leg-room.
I watched three movies in a row before I got all “movied-out”.
Flying from Durban to India via Dubai on Emirates is OK, but the flight from Dubai to the UK (BHX) on this trip was a bit too long at 7 hours 50 min (Durban to Dubai is 8 hours 40 min). That’s over 16 hours of flying in a row.
I would rather fly direct next time thank you.
In the next post we will have a peep at the farm outside Birmingham where we stayed for one night.
And when I really get energetic, I will show some pics of London and the food inside Harrods.
I can smell (that) Turkey
By the same time tonight, Timol and I will be cruising at an altitude of 35000 ft on an exciting trip. It will also be dinner time.
The menu on Emirates should be something like this:
Chicken breast
Grilled chicken breast with caramelised plums, served in a cranberry reduction, accompanied with mashed potatoes, baby spinach and carrot slices
Lamb brochette
Fillet of lamb marinated in Arabic spices, combined with assorted peppers, charcoal grilled and served with a cinnamon scented sauce, accompanied with broccoli, roasted baby corn and steamed rice
Dessert
Sticky date pudding – A delicious dessert served with caramel sauce
Red Wine
Cecilia Faugerres Oak Aged
Now what’s this about “I can smell (that) Turkey”..?
Well, it’s not that we will be eating turkey but that we will soon be seeing:-
And before I forget, if you have the time, please have a look at some of Marc Bega’s photos of his home cooking direct from Tamarin, Mauritius.
I have given him this exposure as I really hope that he will soon also get a WordPress blog up and running to showcase his lovely dishes and photos.
PS – maybe encourage him with a few messages if you like what you see!
My first big stove
I have used a mini-stove since 1998. It is now 2012. Is that 14 years?
Timol after moving in soon “suggested” that a large conventional type stove would better suit her cooking style and needs.
Now, to avoid missing out on her next mutton curry, steamed fish, chutney chops, creamy beans curry, Marsala breakfast toast, bread and butter pudding, chicken curry… I thought it best to rush out immediately and invest in a brand new stove.
This was a frightening experience so I initially opted to only go one size up; to a large mini-stove.
However, the shopping experience got the better of me and I was soon eyeing out a sturdy black Defy 621.
As usual, I spent a lot of time trying to save a few Pounds, Dollars, Rands, Bucks.
I thought it was going to be a toss-up between Makro and Game, two major retailers.
Not to be!
Makro refused to budge on price and Game offered to beat any written quotation (by a measly ZAR 10).
I was not impressed at all. I mean, let’s face it – I was buying my first BIG stove and parting with my hard-earned money.
Luckily I then remembered Dave Ray in Sydney Road, Umbilo.
Before going to the store, I spoke to Kessie (031-2062038/9) about getting a “good deal”.
Kessie beat Game and Makro’s prices with ease!
Very smooth – no catch.
Unfortunately, when I arrived at the store I did not ask for Kessie and got sweet-talked by another salesman.
He gave me a good deal but I know Kessie would have done better.
The payment and loading at Dave Ray was quick, and it was not before long that the new stove was at home in the kitchen.
If I had purchased the stove from Game, then I would have had to pay at the store and drive a further 40 kilometres to the warehouse to collect. No thanks.
Now what to cook as the “first meal”…?
I opted for a lovely skinless chicken from Siraj Butchery in Stanley Copley Road. They are becoming really competitive on price and quality.
Some fresh garden herbs, olive oil, white wine, black pepper, lemon juice and whatever else tickled my fancy were gathered together.
Liquidized and then rubbed into the inside and outside of the chicken. Marinaded for about 6 hours.
Into the Defy oven.
Roasted to perfection.
Served with plain pasta (coated with light herbs, olive oil, pepper and salt).
Hints:
- If you need to buy appliances or lounge suites give Kessie a telephone call at Dave Ray. He will surely beat some of the major retailers in Durban on price and delivery
- Don’t cook the chicken too long and use tin foil to avoid it drying out
- Enjoy
Harvey’s Restaurant
It was my big day and I needed a top-spot to enjoy a great meal with my precious company.
Friends had told me of Harvey’s and I thought I would investigate. It turned out to be a very good decision.
Their “about” on the web states:
“In Durban’s bohemian suburb of Morningside, a restaurant that combined the demeanour of fine dining with a super-cool attitude and sleek modern styling that spelled instant success with its previous reputation intact and improved.
The original Harvey’s, opened fifteen years ago, has re-opened, This second incarnation of Harvey’s, has already won all the accolades the first one gathered over the years, SA Top Ten, Amex Platinum Fine Dining Awards and International Wine and Food Society best restaurant award for 2009.
Harvey’s restaurant is in a landmark building, nestled between two elegant parks in Durban’s prestigious Morningside suburb. Within its first few months it became a nationally known institution as one of Durban’s must visit venues for any visitor or local.
The venue comprising two rooms, one for dinning, named the picture room for its mass of original paintings covering the padded walls and out elegant Cocktail lounge that spills onto the veranda and pavement terrace, cheekily covered in “grass” and a pavement terrace. An open-air cigar lounge is strikingly decorated as a sort of indefinable retro-quasi-gothic-hunting lodge hodgepodge, complete with mounted buffalo trophies, padded velvet walls, gold ceilings and original oil paintings.
Consistently crowned Durban’s best since 1994, this stylish restaurant is known for its innovative flavour combinations, excellent presentation, and efficient service. The menu changes every two months, but may feature items like crisp fried spiced calamari served on marinated aubergine with an avocado ice-cream and a roasted pepper coulis or duck confit with grilled magret served on pak choi, with a sticky red currant and pink peppercorn jus, with pear infused pomme William or an assorted berry plate that includes a rhubarb and ginger crème brulee, with a white chocolate and strawberry cake, lightened by a cherry and nougat ice-cream.
Although the menu changes every two months, Timol and I did not miss the bold-printed information above as the waiter “purred” away.
We started at the Cocktail lounge that spills onto the veranda and pavement terrace.
It was lovely to just watch cars and pedestrians go by as we slowly sipped on the bottle of Alto Rouge.
They weren’t joking about the picture room
Timol was not the only pretty lady in that room
After viewing the frame below I had doubts about my gold card being able to pay for the meal we were about to have
The calamari was certainly crispy
Timol had the Dorado on mash
I went for the duck
A present was thrown in for good measure
We ended with more wine and coffee on the veranda
For me, it’s now a toss-up between Harvey’s and 9th Avenue Bistro. I was properly impressed with both and did not mind paying the extra Dollars for extraordinary food.
Cafe 1999, which I previously went to, is not really my cup of tea.
I will have to return to 9th Avenue for round 4 to make up my mind.
Andrew Harvard Photography 