Ina Paarman | Peri-Peri Chicken Livers
This recipe was developed for Janet’s friend William. He loves Peri-Peri Chicken Livers but it always takes him ages to prepare with all the spices and ingredients needed for the sauce. So here is a quick and easy recipe for you, William. Homegrown in South Africa.
Ina Paarman | Baked Polenta with Mushrooms and Cheese
What a surprise it was when my guests and family went mad for this traditional deep-dish ‘pap-tert’. It is ideal to serve on the side with a braai or with a salad as a vegetarian main.
Ina Paarman | Cottage Pie with Sweet Potato Topping
This large quantity pie is ideal to split into two and to freeze half. I just love the gentle Middle Eastern flavours given by the ground cumin and coriander.
Ina Paarman | Ouma’s Karoo Lamb Pie
A South African traditional recipe that should be preserved for future generations. This aromatic pie always looks impressive and tastes and smells delicious. It can be pre-prepared well in advance and frozen with the uncooked pastry cover. Thaw in the refrigerator overnight. Glaze the pastry with eggwash and bake. It will wait on a hot tray or coal oven without spoiling while the guests enjoy their starter.
Ina Paarman | Janet’s Lamb Curry with Butternut and Aubergine
A great way to ‘stretch’ meat and add flavour. We have been using this twice cooked method very successfully. Firstly, a long, slow cook for the meat, followed by the addition of sautéed vegetables and the Tikka Curry Sauce. The ideal way to guarantee tender meat, fresh tasting vegetables and an aromatic sauce.
Ina Paarman | Granadilla Sheet Cake with Lemon Icing
Granadilla is one of the most aromatic fruits. It combines really well with the Vanilla Cake and cuts the sweetness. I just love the lemon water icing with granadilla pulp in. Obviously one can bake the mixture as a layer cake in 2 x 20 cm cake tins instead of the rectangular pan.
Ina Paarman | Peri-Peri Chicken Casserole
The flavour of this traditional South African dish will improve if pre-prepared in advance and refrigerated. Slow simmering, covered, on top of the stove instead of oven baking will also give good results. I demonstrated this dish on TV.
Ina Paarman | Chicken Curry Casserole with Tomato
Home-style South African family food at its best! The secret to this, and so many other slow cooked dishes, is to "powder" the meat with a seasoned flour mixture before browning. This adds flavour and thickens the sauce. This recipe packs a lot of flavour. Serve it with rice to absorb the aromatic sauce.
Ina Paarman | Apple Pie de Luxe
This recipe has become one of my secret weapons, it is irresistibly delicious. Suitable for a teatime treat or a dessert. The traditional combination of sweet and tart apples with orange, honey, raisins and butter cannot be beaten. The cookie topping bakes up crisp and delicious. This recipe freezes very successfully.
Ina Paarman | Beer Can Chicken
This unusual braai/steam method gives excellent results. The beer or ginger beer creates moisture and flavour in the cavity while the chicken is cooking, keeping the meat beautifully juicy. The steam also helps the seasonings to penetrate throughout the meat. A firm favourite of our traditional South African braais.