All Gold | Recipes

Curried Samp and Beans
Serves 6
Prep Time:
2 hours
Cooking Time:
Ingredients
4 cups dry samp and bean mix

2 tbls oil

1 cup onion, finely chopped

¾ cup green pepper, chopped

¾ cup red pepper, chopped

3 tsp garlic, crushed

1 tsp fresh chilli, finely chopped

3 tbls medium curry powder

1 tbls masala

½ cup water

3 tsps All Gold Tomato Paste

2 cans All Gold Chopped Tomatoes or All Gold Indian Tomatoes

2 tsp sugar

3 cups chopped spinach

3 tbsp fresh coriander, finely chopped

Salt and pepper
Preparation Method
1. Soak the samp and beans overnight in lots of water.
2. After soaking, drain the water off and plain in a pot covered with fresh water and salt. Simmer slowly until nearly soft and tender but still firm. Drain any excess water out.
3. In a heavy based saucepan, heat the oil and fry the onions and garlic until soft and translucent.
4. Add peppers, chilli, curry powder and masala and lightly sauté.
5. Add the paste, tomatoes and sugar and bring to the boil. Simmer for 20 minutes with the lid on.
6. Add the water, spinach and samp and bean mix and let it cook for another 10 minutes. Adjust the seasoning with salt and pepper
7. Fold in the chopped fresh coriander and mix through.
8. Serve warm. Garnish with extra coriander.
Chef's tip: For a meaty addition, add some cubed lamb or beef in the beginning with the onions and cook until soft and tender before adding the samp and beans. Add more chilli if you require it hotter!

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Spicy Tomato and Split Pea Soup with Chorizo
Serves 10
Prep Time:
20 min
Cooking Time:
Not Supplied
Ingredients
1kg Chorizo sausage, roughly chopped

75ml olive oil

250g onions, halved and sliced

25ml fresh garlic, crushed

7.5ml ground cumin

10ml ground paprika

5ml red chillies, chopped

500ml split peas, cooked

2.750l chicken stock

4 cans (410g) of All Gold Chopped Tomatoes

25ml sugar

75ml fresh parsley, roughly chopped

30ml fresh mint, roughly chopped

Salt & pepper to taste
Preparation Method
Heat half the oil in the pot, add the chorizo sausage and sauté until lightly brown. Remove and set aside. Add the other half of the oil to the pot and heat. Add the onion and garlic and sauté until soft. Add the cumin, paprika, chilli, chicken stock, All Gold Chopped Tomatoes and half the parsley. Season if necessary, and serve.
A dollop of sour cream adds luxury to this superb dinner.

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