Christa Adendorff is a finalist in the Pasella home cook competition and will be cooking live on SABC2. Find out more about her cooking philosophy and watch her in action Wednesday evening.
Christa from Durbanville in the Cape will be cooking her famous lamb curry live on Pasella on Wednesday evening 30 November, on SABC2 at 7:30pm.
She is just one of the home cooks taking part in the exciting Pasella Home Cook competition where viewers get to vote for their favourite new TV foodie. The winning home cook stands to win a R20 000 Woolworths gift card.
MORE ABOUT CHRISTA ADENDORF
What is your food philosophy and what role does food play in your life?
Making food is like creating art. Cooking and trying something new is very close to my heart.
Name five ingredients that you can’t do without.
Salt, herbs, pepper, garlic, onions
What is your favourite kitchen gadget, and which one is a white elephant?
My favourite is my cake mixer, and the white elephant is definitely my hand mixer!
Which South African food personality or chef do you admire most and why?
I like Reuben Riffel, he’s an outstanding chef. I always try and make his dishes, except his malva pudding, which I make the way my mother taught me to!
Which ingredient would you like to try, but are a bit nervous to?
Sour cream.
Why do you want to cook on TV?
So that people can try my recipes and enjoy mastering them.
CHRISTA'S LAMB CURRY
Ingredients:
- 500g leg of lamb, cut into chunks
- 1 t puréed ginger
- 1 t puréed garlic
- 1 cup puréed onion
- 1/2 cup oil
- 1 t cumin seeds
- 1 t coriander seeds
- 2-3 bay leaves
- 4 curry leaves
- 1 piece of cinnamon bark
- 4 cardamom seeds
- 2 t garam masala
- 2 t leaf masala
- 1/2 t chilli powder
- 1 t turmeric
- 1 t medium Rajah curry powder
- 1 t paprika
- 2 cups finely chopped tomatoes
- 1 beef stockcube
- 8 large potatoes, cut into squares
- 1 t salt
Method
Heat the oil. Add the cumin, cardamom, bay leaf, curry leaves, cinnamon bark and coriander seeds. As soon as the seeds begin to pop, add the ginger, garlic and onion purées and stir over high heat until light brown.
Add the garam masala, leaf masala, turmeric, paprika, red pepper and curry powder. Add meat and stock cube and stir well over high heat.
Reduce the heat and let the meat cook, stirring now and again until the mixture is quite dry and the fat floats to the top.
Stir in the chopped tomatoes and cook for 5 minutes.
Finally, add the potatoes and salt and simmer for about an hour and a half until the meat is tender.
Serve with Basmati rice.