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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Tomato and Chicken Pilaf
Serves 4
Prep Time:
1 hour
Cooking Time:
20 min
Ingredients
65ml (¼ cup) olive oil

450g chicken breast fillets, cut into 4cm pieces

1 onion, coarsely chopped

60ml (4 tbsps) curry paste

1 red chilli, finely chopped

400g (2 cups) Tastic basmati rice

750ml (3 cups) chicken stock

30ml (2 tbsps) toasted chopped almonds

1 can (410g) All Gold Whole Tomatoes, drained and coarsely chopped

90ml (1/3 cup) chopped fresh coriander

Low-fat natural yoghurt, to serve
Preparation Method
1. Heat the oil in a large heavy based saucepan. Cook chicken for 3-4 minutes each side. Transfer to a plate.
2. Add onion to the pan, cook, stirring, for 5 minutes. Add curry paste and chillies, cook, stirring, for 1 minute. Add basmati rice and stir to coat. Add chicken and chicken stock, bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until liquid is absorbed.
3. Gently stir in almonds, All Gold Whole Tomatoes and coriander. Cook gently for 10 minutes to heat through.
Garnish pilaf with fresh coriander and some chopped chillies if desired.

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