Prim Reddy and Niranj Pather are South Africans of Indian origin who embrace the diverse culinary offering of cosmopolitan South Africa. Temptations is a reflection of their philosophy, a cookbook encompassing various cultures and featuring heritage recipes passed down through generations, as well as dishes experienced on their travels. To these they have added their own flair and the resulting flavours are incredible.
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Butter Bean & Potato Curry
“Butter beans in tomato sauce cooked in a delicious mild curry with the softest potatoes … yum! This may be a simple dish, but I can assure you that everyone will enjoy tucking in. Serve it in a bunny chow, over saffron rice or on its own. I like to eat it with a traditional carrot salad.”
Serves: 6
1/2 cup olive oil
4 cinnamon sticks
1 tsp cumin seeds
1 sprig fresh curry leaves
1/2 onion, sliced
1 heaped Tbsp mild curry powder
1/2 tsp salt
4 medium potatoes, peeled and quartered
1/2 cup water
2 x 410 g tins butter beans in tomato sauce
fresh coriander for garnishing
CARROT SALAD
2 large carrots, grated
1/2 onion, sliced
1/2 tsp salt
2 tsp lemon juice
Heat the olive oil, cinnamon sticks, cumin seeds and curry leaves in a frying pan and fry the onion.
Once the onion has softened, add the curry powder, salt, potatoes and water.
Cook for 10 minutes or until the potatoes are semi-cooked, then add the butter beans and mix through.
Continue to cook for a further 10 minutes until the potatoes are soft and melting away.
To make the carrot salad, place all the ingredients in a bowl and mix well.
Gooey Chocolate Puddings
“You can make these little pots of deliciousness up to two hours in advance. Once you’ve filled your cups or ramekins, cover them and chill in the fridge until ready to bake.”
Serves: 10
250 g butter
200 g dark chocolate (minimum 70% cocoa solids), broken into small pieces
1/4 cup Tia Maria or dark rum
125 g golden castor sugar
4 extra-large whole eggs
2 large egg yolks
1 tsp vanilla extract
65 g cake flour, sifted
1 tsp ground cinnamon
fresh raspberries and fresh mint for garnishing
cocoa powder for dusting
Preheat the oven to 180 °C. Lightly grease 10 x 150 ml ovenproof coffee cups or ramekins.
Melt the butter and chocolate in a bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Once melted, remove from the heat, add the Tia Maria or dark rum and stir until smooth and glossy.
In the meantime, place the castor sugar, whole eggs, egg yolks and vanilla extract in the bowl of a stand mixer and whisk until the mixture has doubled in volume – this will take about 10 minutes. The mixture should look like mousse and not be runny.
Pour the chocolate mixture into the egg mixture, then add the flour and cinnamon. Using a large metal spoon, gently fold everything together.
Divide the mixture between the greased cups or ramekins (you may find it easier to use a ladle) and place them on a baking tray.
Bake for 10–12 minutes until just firm at the edges, but still a little runny in the centre. Garnish with fresh raspberries and mint, dust with cocoa powder and serve.
The Ultimate Mulled Wine
“I first tasted mulled wine in New York in the winter of 2004. This recipe has been tweaked over the years and this is my current favourite.”
200 g castor sugar
3 small oranges, sliced, plus extra slices for garnishing
2 lemons, sliced
4 pieces fresh ginger, peeled and sliced
6 whole cloves
6 cardamom pods
2 cinnamon sticks
2 star anise
500 ml water
2 x 750 ml bottles red wine of choice
100 ml port
Add all the ingredients, except the wine and port, to a large (5 litre) saucepan. Put on the lid and bring to the boil. Turn down the heat and allow the mixture to simmer for 15–20 minutes.
Set aside for a day or two to allow the flavours to infuse, then add the wine and port and bring to a simmer, without boiling. Strain and serve warm, garnished with orange slices.
Recipes extracted from Temptations by Niranj Pather and Prim Reddy.
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