Perske Blatjang - Peach Chutney

When Summer peaches are at their best there is one non-negotiable recipe that I always make before the season ends. Peach Chutney, with glorious spices and aromatics, is so easy to make and a wonderful condiment to use during the colder months. It is used as an ingredient in many South African recipes including Bobotie - A savory beef dish topped an egg custard and bay leaf, which I will share with you one day soon. We also use it on boerewors rolletjies (grilled sausage on a bun), as a dipping sauce for spicier appetizers like samosas, on sandwiches and even on a good cheese plate.

This recipe can be made on the stovetop, but if you have an Instant Pot I highly recommend using it instead. It will render the same results while dramatically decreasing the time it takes to prepare. Either way, peach chutney is delicious and I hope you enjoy!

Ingredients:

8 cups fresh peaches, skin on and roughly chopped

2 large onions, finely minced

1 tablespoon grated ginger root  + 1 teaspoon minced garlic

1 cup brown sugar

3/4 cup brown malt vinegar

1/2 cup water

1/2 teaspoon curry powder or mixed masala

1 teaspoon allspice

1/4 teaspoon yellow mustard seeds

1 stick cinnamon

2 cloves

1 teaspoon salt

Method:

Instant pressure cooker:

Add everything to an electric pressure cooker and cook on high pressure for 10 minutes. Allow the steam to release naturally, then remove lid and scoop out cinnamon stick, cardamom pods and cloves because their work is done. You can use an immersion blender to smooth the mixture until your desired consistency. It will thicken upon standing but bottle it while hot - It will keep in the fridge for a month or so. 

Stovetop:

Add everything to a large heavy-bottomed saucepan and boil over medium heat for 45 minutes to 1 hour. Stir occasionally to ensure that the bottom does not stick - If mixture becomes too dry, add 1/4 cup water gradually until the peaches are broken down and mixture has reached a thick consistency. Bottle while hot.

Makes 4 cups.

Easy Deviled Eggs

They get upset if I don't bring these to the party, the family gathering, the cookout, the picnic or wherever else we get together. "Dale, did you bring them?" They know the answer because they know I like to make them happy! They know that I make these with care.

I learned that deviled eggs are a Southern staple when I first moved to Mississippi. Everybody has a signature recipe that they swear by and there are a multitude of ingredients, toppings and ways to prepare them. All are delicious but honestly, I prefer mine quite simple.  A touch of peppery watercress, great smoked paprika and high quality Sir Kensington's Avocado Oil Mayonnaise all come together to make simple taste absolutely delicious! 

I've used Sir Kensington's Avocado Oil Mayonnaise for the last few years now, and what drew me to it was the perfect tanginess and creamy consistency. It reminds me of one that I grew up enjoying in my home country, so once I discovered it here I never looked back. 

I will be travelling to South Africa soon and thought I'd have a small gathering with family here before we leave. Of course I have to make these, and while I'm at it I could share a few Deviled Egg tips and tricks that I've learned along the way!  

If you can use an electric pressure cooker I highly recommend it. Not only can you boil eggs perfectly within 3 minutes, the shells slide right off once you crack them. If you prefer to go the conventional route, bring your water to a boil before carefully lowering eggs in with a slotted spoon. The sudden heat will shock the lining away from the shell, making it easier to peel after they are cooked. Now lower the heat and simmer for 12 minutes. For hard boiled eggs cooked this way I recommend you set a timer so that you don't go over.

Once your eggs are cooked remove them from the heat, drain the hot water out, place the pot in the sink and run cold water over the eggs until the shells are cold to the touch. Your eggs will be perfect and ready to slice or store them whole in an airtight container until ready to prepare.

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If you can:

1. Wear food safe gloves to minimize the amount of time spent touching the eggs. I think people are often turned off by deviled eggs because they are labor intensive and therefore need to be picked up and put back quite a bit. My family knows that I do this and it's nice to know they feel comfortable eating what I have prepared.

2. Use a very sharp knife and carefully wipe the blade after slicing into each egg. In doing so, you wipe away any yolk that may have stayed behind on the knife and that may discolor the whites of your next egg.

3. Place a paper towel at the bottom of your plate. Eggs are so slippery! Use a paper towel to prevent them from sliding around and potentially fall to the floor. Both when you are removing the yolks and piping the filling back in.

4. Work as quickly as you can. Pre-measure your other ingredients ahead of time so that the eggs and yolks remain cold during the assembly process. I have found that cold yolks are easier to pipe and keep their shape better. 

Ingredients:

6 hard boiled eggs

1/2 teaspoon fresh black pepper (or cayenne pepper)

1/2 teaspoon salt

1 scant teaspoon smoked paprika

1 tablespoon finely chopped watercress

2-3 tablespoons Sir Kensington's Avocado Oil Mayonnaise

1 teaspoon Sir Kensington's Dijon Mustard

Method:

Slice each egg in half and remove the yolks. Set the egg whites aside.

Add the egg yolks and all other ingredients to a small bowl and mash with a fork until the mixture is smooth in consistency. Scoop the mixture into a piping bag with a star tip attached. Pipe 1 tablespoon of yolk mixture into each egg white half and garnish with fresh watercress or herbs of your choice. I like to sprinkle just a touch of black pepper and paprika on each one right before serving.

Makes 12 halves. 

This post is sponsored by Sir Kensington's. Thank you for supporting the amazing brands that I love!

Roasted Chicken with Potatoes and Onion

On Monday I shared this image to Instagram and spoke about South African Heritage Day and what it means to me. I shared this very basic roasted chicken recipe using South African seasoning, and a personal story of how my mother would divide just enough potatoes to feed us all. That she managed to turn simple ingredients into craveable meals for us all, especially on a Sunday.

The post was shared quite a few times by the likes of Food52, Lodge Cast Iron and Tasting Table, much to my surprise. I even got an email from a producer at ABC The Chew! What is it about crispy roast chicken and potatoes that has us all feeling a sense of comfort?

To capture that authentic taste, it is quite necessary to use the right seasonings...In this case "Robertson's Chicken Spice" which can be purchased online buysouthafricanfood.com.

Ingredients:

1 lb chicken pieces

2 tablespoons + 1 teaspoon chicken spice

1 tablespoon salt

1 tablespoon black pepper

4 medium potatoes (I used red), scrubbed and quartered

1 large red onion, cut into wedges

1/4 cup olive oil

1/4 cup chopped parsley

Method:

Place chicken pieces, 2 tablespoons chicken spice, salt and pepper in a large bowl and massage the seasoning into the meat. Cover the bowl with plastic wrap and place in the refrigerator to marinate overnight.

When ready to cook, preheat the oven to 425F.

In a cast iron skillet over medium-high heat, sear the chicken skin side down first, for 5 minutes until golden and crispy. Flip the chicken over and repeat. Turn the stove off and remove chicken from the heat.

Toss potatoes, onion, olive oil and parsley with remaining 1 teaspoon chicken spice in a bowl. Add the potato mixture directly to skillet and roast in the oven for 25 minutes or until the potatoes are tender and chicken juices run clear.

The potatoes will further soak up the flavors of the chicken so I do not add extra salt. You can definitely do so if you wish, or finish with some sea salt flakes right before serving.

Allow to rest for 5 minutes and serve.

Serves 4

Roasted Tomato Soup with Basil Cashew Cream

This recipe was born out of a curiosity for using substitutes like nuts to replace milk products and/or dairy. At first I was sceptical, but was really happy with the result.

For the Soup:

3 pounds tomatoes, halved lengthwise
8 tablespoons olive oil
4 tablespoons minced garlic
1 1/2 tablespoons finely chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons finely chopped fresh thyme or 1 1/4 teaspoons dried
1/4 teaspoon (or more) dried crushed red pepper
2 cups vegetable stock
6 tablespoons chopped fresh basil

Basil Cashew Cream Sauce:

1 1/2 cups cashews, soaked
3/4 cup water
1/2 lemon, juiced
2 garlic cloves
1/4 cup basil leaves (plus more for garnish)
1 teaspoon salt

Instructions: 

Preheat oven to 400°F. Place tomatoes, cut side up, on large baking sheet. Sprinkle with salt and pepper. Drizzle tomatoes with 3 tablespoons olive oil. Roast until tomatoes are brown and tender, about 1 hour. Cool slightly.

Transfer tomatoes and any accumulated juices to processor. Using on/off turns, process until slightly chunky.

Heat 3 tablespoons oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Stir in tomatoes, rosemary, thyme and dried crushed red pepper. Add vegetable stock; bring to boil. Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat.

Prepare the basil cashew cream sauce by adding ingredients to a blender and pulsing until smooth. Scrape down the sides once or twice to ensure a smooth consistency. Drizzle some onto your soup and garnish with fresh basil.

Serves 4

Romany Creams

Romany Creams are South African chocolate coconut cookies that no holiday table is ever without. These are easy to prepare and very addictive so beware!

Ingredients:

250g softened butter
1 cup white sugar
5 ml pure vanilla
2 1/2 cups shredded coconut (fine and unsweetened)
2 cups cake flour
50 ml 100% cocoa powder
1 tsp baking powder
1 pinch of salt
100g dark chocolate 

Method:

Preheat oven to 350F (180C)

Cream butter, sugar and vanilla until light and fluffy.
Add the coconut and sifted dry ingredients - Mix just until a soft dough forms. 
Measure 1tsp of dough at a time and roll using the palm of your hands. Place on a baking sheet and flatten slightly. Run a fork over the cookie to scratch the surface slightly - This gives it the perfect look!
Bake for 10-12 minutes until the cookie is firm. Keep in mind that it will continue to crisp up as it cools so do not wait until the cookies are solid. 10-12 Minutes was sufficient for me. Place them on a wire rack to cool.
Once the cookies have cooled melt the chocolate and sandwich the cookies together.
These cookies stay fresh for about 10 days in an airtight container.

Makes 30-40 cookies!

Apple & Candied Ginger Loaf Cake

It's not quite Fall but I woke up this morning really wanting something freshly baked, perhaps because it's Sunday. My mother always had something sweet in the house on Sunday's just in case guests arrived for tea. The good teacups would come out, the freshly starched linens, matching teaspoons and cake forks neatly placed on the livingroom table. I think people visited on a Sunday because they knew that my mother wouldn't dissapoint. She is the best baker that I know.

Ingredients:

2 medium apples, peeled and diced into 1/2” cubes (2 cups)
2 teaspoons cinnamon, divided
1/3 cup + 2 tablespoons light brown sugar
1/2 cup candied ginger, roughly chopped
1/2 cup salted butter, room temperature
3/4 cup cane sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking soda
1/2 cup milk

Garnish: Powdered sugar (optional)
To Serve: Cream cheese and Spicy Maple Syrup 

Method:

Preheat oven to 350F (180C) Butter and flour a 5 x 9 loaf pan.

In a small bowl, combine apples, 1 teaspoon cinnamon, 1/3 cup light brown sugar and candied ginger - Set aside.

In the bowl of a stand mixer with the paddle attachment in place, cream butter and cane sugar until fluffy. Lower speed and add eggs, one by one, then vanilla and mix on medium speed for 1-2 minutes until combined. 

In a separate bowl, whisk together flour and baking soda. With the mixer speed on low, add flour mixture and milk to the butter mixture, alternating between flour and milk as you go.

Pour half of the cake batter into your loaf pan. Top with half of the prepared apple mixture and sprinkle with 1 tablespoon light brown sugar. Pour the remaining cake batter on top and finish with the rest of the apples, making sure to press them into the batter gently. Sprinkle with the last tablespoon of light brown sugar.

Bake for 60 minutes or until a skewer inserted in the center comes out clean. If you’re concerned about the cake getting too brown on top, tent with some foil after 45 minutes in the oven and continue as normal.

Welcome To The Daley Plate!

So I've started a blog!

This has been years in the making but I am finally online and ready to share some recipes with you from time to time. 

Thank you for your support and I hope you enjoy the content. This is the beginning of a goal that I've had for a long time but was unable to accomplish. I've realized that it doesn't have to be perfect in the beginning - I will learn as I go.