Cooking 7 Colours South African Sunday Kos A Taste of South African Cooking

1. Roast Chicken
Ingredients:

1 whole chicken
Salt and pepper
Paprika
Garlic powder
Onion powder
Fresh thyme or rosemary (optional)
Olive oil
Instructions:

Preheat the oven to 180°C (350°F).
Season the chicken with salt, pepper, paprika, garlic powder, onion powder, and fresh herbs. Rub the chicken with olive oil.
Place the chicken in the oven and roast for 45 minutes to 1 hour, basting occasionally with its own juices.
Once cooked, let it rest before carving.
2. Beetroot Salad
Ingredients:

4 medium beetroots, boiled
2 tablespoons fruit chutney
Olive oil (for peeling)
Salt to taste
Instructions:

Boil the beetroots until tender, about 45 minutes.
Let the beets cool, then rub olive oil on your hands to prevent staining while peeling.
Grate the beets and mix with fruit chutney and a pinch of salt.
Chill until ready to serve.
3. Steamed Butternut with Butter and Cinnamon
Ingredients:

1 medium butternut squash, peeled and cubed
2 tablespoons butter
1 tablespoon sugar
1 teaspoon ground cinnamon
Instructions:

Steam the butternut until tender, about 20-25 minutes.
Once cooked, add butter, sugar, and cinnamon while the butternut is still warm.
Stir gently to combine and set aside.
4. Roast Potatoes
Ingredients:

6 medium potatoes, peeled and quartered
Olive oil
Salt and pepper
Fresh rosemary (optional)
Instructions:

Parboil the potatoes in salted water for about 8-10 minutes until slightly tender.
Drain and shake the potatoes in the pot to roughen the edges.
Place the potatoes on a baking tray, drizzle with olive oil, and season with salt, pepper, and rosemary.
Roast at 200°C (400°F) for 30-40 minutes until golden and crispy.
5. Potato Salad
Ingredients:

Roasted potatoes (see recipe above)
2 tablespoons chopped dill
2 spring onions, chopped
1 small red onion, finely diced
3 tablespoons mayonnaise
1 tablespoon wholegrain mustard
1 teaspoon yellow mustard
Salt and pepper to taste
Optional: 1 teaspoon maple syrup for sweetness
Instructions:

Once the potatoes have cooled, mix them with dill, spring onions, and red onion.
In a separate bowl, combine the mayonnaise, wholegrain mustard, yellow mustard, and maple syrup if using.
Pour the dressing over the potatoes and mix gently.
Refrigerate before serving to chill.
6. Creamy Spinach
Ingredients:

2 bunches of spinach, chopped
1 small onion, diced
2 garlic cloves, minced
2 tablespoons butter
½ cup cream
Salt and pepper to taste
Instructions:

Boil the spinach for a few minutes until wilted, then drain and set aside.
In a pan, sauté the onion and garlic in butter until soft.
Add the spinach and cream, stirring until combined and heated through.
Season with salt and pepper, then transfer to a serving bowl.

7. Roast Malva Pudding
Ingredients:

1 cup sugar
1 tablespoon apricot jam
1 egg
1 cup flour
1 teaspoon baking soda
1 tablespoon vinegar
2 tablespoons butter, melted
For the sauce:

½ cup sugar
1 cup cream
1 teaspoon vanilla extract
2 tablespoons butter
Instructions:

Preheat the oven to 180°C (350°F).
Mix the sugar, apricot jam, and egg together until light and fluffy.
In another bowl, combine the flour and baking soda, then add it to the egg mixture.
Mix in the vinegar, milk, and melted butter.
Pour the batter into a greased baking dish and bake for 25-30 minutes until golden brown and fully cooked.
While the pudding is baking, prepare the sauce by heating the sugar, cream, vanilla, and butter in a pot until the sugar dissolves.
Once the pudding is done, pour the sauce over it while still hot, allowing it to soak in. Serve warm for the best experience.
8. Yellow Rice with Raisins
Ingredients:

2 cups long-grain rice
1 teaspoon turmeric
1 cinnamon stick
2 tablespoons butter
1 teaspoon salt
¼ cup raisins
Instructions:

Bring a pot of water to a boil, add turmeric, cinnamon stick, butter, and salt.
Add the rice and cook until nearly done.
Halfway through cooking, add the raisins.
Once the rice is fully cooked, fluff with a fork and let it simmer for a few more minutes.

9. Chakalaka
Ingredients:

1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 carrot, grated
1 can of baked beans
1-2 tablespoons curry powder
1 tablespoon sweet paprika
1 chili (optional), chopped
1-2 tablespoons Worcestershire sauce
2 teaspoons fruit chutney
Salt and pepper to taste
2 tablespoons oil
Instructions:

Heat the oil in a pan and sauté the onion, garlic, and bell pepper until softened.
Add the grated carrot, curry powder, sweet paprika, and chili, cooking for a few more minutes.
Stir in the baked beans, Worcestershire sauce, and chutney. Let the mixture simmer for 5-10 minutes.
Season with salt and pepper, then serve.