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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Sticky Moroccan Lamb Riblets
Serves 6
Prep Time:
35 min
Cooking Time:
25 min
Ingredients
16 to 20 lamb riblets

Basting:

1 cup All Gold Tomato Sauce

½ cup All Gold BBQ Sauce

2 tbsp harissa or chermoula spice

¼ cup lemon juice

½ cup honey

2 tsps finely chopped fresh mint

Salt and coarse black pepper
Preparation Method
1. Basting: Mix all ingredients together in a large bowl.
2. Add the riblets to the sauce and rub all over the meat. Cover and allow to marinate for at least 3 hours.
3. Preheat oven to 220°C or make the braai fire as per normal.
4. Place the prepared ribs onto a baking tray or straight onto the braai grid.
5. Roast in the oven or on the braai for approx. 20 to 25 minutes, basting all the time with excess marinade.
Chef's tip: Serve with assorted salads for a main meal or as finger snacks as a starter. Have serviettes nearby, these are moreish and messy. ☺ This basting can be used on chicken or pork as well.

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