Mango2004 s
Transcript of Mango2004 s
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MAGNIFICENT
MANGOESvital infovital
vital infovital info vital info
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vital infovital info
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Days full of sunshine that is summer in South Africa. But the
sunshine season also has a sweet, exotic taste as it is also
the season in which mango season reaches its peak.
With ripe, luscious mangoes now in abundance you can
indulge in food fit for a king without it costing you a fortune.
If you have not yet taken mangoes beyond fruit salad on
your menu, it is time to discover its versatility as an ingre-
dient in savoury dishes with these new and exciting
recipes.
Treasure-chest pilaf
A colourful and flavoursome meal on its own.
1 white medium onion, peeled and chopped
3 cloves of garlic, crushed
250 g mince
olive oil
375 ml (11/2 c) brown rice
750 ml (3 c) meat stock
5 ml (tsp) turmeric
250 (1 c) dried mango slices, cut in 2 cm pieces soak
in boiling water
ground sea salt and black pepper
1 red onion, sliced in eighths
3 baby gem squash or baby marrows, sliced or diced
5 chilies, membranes and seeds removed, quartered
OR
1 large red green pepper, membranes and seeds
removed, chopped
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1. Sautee the onions and garlic in the olive oil until soft
and translucent. Add the mince and stir-fry over
medium heat until cooked.
2. Add the brown rice, meat stock and turmeric. Mix,bring to the boil, lower temperature and cook rice as
usual.
3. Stir the soaked mango with a fork through the pilaf.
Season with salt and pepper.
4. Sautee the chopped vegetables for a minute or two inolive oil. Transfer the pilaf to a serving-dish and scatter
the vegetables all over it. (Note: You can blanch the
vegetables or use it raw.)
Variation: Garnish by scattering roasted nuts or
chopped coriander leaves or parsley over the pilaf.
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Exuberant mango relish
This unusual combination of well-known flavours creates anexciting new dish that can be served as a hot or cold side-
dish or be transformed into a soup.
45 ml (3 tbsp) butter
1 small onion, peeled and choppedOR 4 spring onions
3 cm fresh ginger root, peeled and thinly sliced
1 red chili, remove seeds and membranes and chop
1 kg carrots, peel and slice in 1 cm thick chunks
3 4 firm mangoes, peel and slice in 1 cm chunks
1 litre mango juice
500 ml (2 cups) chicken stock
finely grated rind of 1 orange
3 bay leaves
a few dried pimento berries (all spice)
ground sea salt and black pepper
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1. Melt the butter over low heat and sautee the chopped
onions, ginger root and chili until the onions are trans-
lucent.
2. Add the carrot chunks, mangoes, mango juice, chicken
stock, bay leaves and all spice. Simmer until most of the
liquid has evaporated and the carrot and mango
chunks are cooked, but still intact. Season with salt and
pepper.
3. Serve hot or cold as a side-dish with meat, chicken,
pork or fish.
Variation: After step 2: Remove bay leaves and pimen-
to berries and pure carrot and mango mixture in a
liquidizer or press through a sieve. Serve hot or cold as
a soup. Garnish with pan-fried, fresh mango slices and
sour cream.
Paradise curry
A fruity lamb curry that can be served as homely comfort
food or be dished up elegantly for a dinner party.
2 kg lamb (Note: You can use halved loin or neck chops, or
thick rib)
sunflower oil
2 onions, peel and chop
3 cloves of garlic, peel and crush
1 red chili, remove membranes and seed, chop
30 45 ml (2 3 tbsp) medium curry powder
10 ml (2 tsp) turmeric5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cinnamon
15 ml (1 tbsp) cumin (optional)
juice of 1 lemon
62,5 125 ml (1
/4 -1
/2 c) green mango achar125 250 ml (1/2 - 1 c) sultana raisins
1 litre meat extract
1 large Granny Smith apple
4 ripe bananas
ground sea salt and pepper to taste
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1. Heat the oil in a pot and brown the lamb. Remove from
pot and set aside.
2. Sautee the onion, garlic and chili over medium heatuntil soft and translucent.
3. Mix the curry powder, turmeric, coriander, cinnamon,
cumin, lemon juice and mango achar. Spoon the
browned lamb back into the pot and add the curry
mixture and raisins to it. Cover with meat extract and
simmer until the meat is soft.4. Peel and grate the apple, peel and mash the bananas
and add to the curry. Simmer for another 15 min. Stir
frequently, because it burns easily. Season with salt and
pepper.
5. Serve hot with turmeric rice, fried fresh mango slices,
almond flakes and fresh coriander leaves.
Mango and grape salad
A lovely desert with the exotic flavour of mangoes and the
crackling freshness of grapes.
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SYRUP (for 1 kg fruit):
600 ml boiling water
200 ml sugar
grated rind of 4 lemons
juice of 6 8 lemons
fresh mint leaves
1 kg fresh mangoes and grapes (red or white)
1. Dissolve the sugar in the hot water over low heat. Add
the honey and lemon rind and juice and boil to a
thick, but still runny, syrup. Remove from heat and letcool.
2. Peel the mangoes and cube, remove the stalks from
the grapes and layer in glasses or glass bowl.
3. Pour the cold syrup over it, garnish with mint leaves and
serve with crisp biscuits or biscotti.
Variation: Pour sparkling grape or apple juice insteadof the syrup over the mangoes and grapes.
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