cinnamon Archives

Ostrich recipes

Earl Grey couscous with spiced dried fruit compote

Apple recipes

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

50 minutes

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Tea recipes

Oven-poached quinces with chai ice cream

3½ hours

Apple recipes

Slow-roasted pork with spiced apple relish

4¼ hours

Butternut recipes

Alma Road Cafe butternut fritters

20–30 minutes

Spicy red lentils and crisp tofu

Serves 4

Difficulty Easy

Ingredients

1½ cups red lentils
½ t cassia
½ t ground cinnamon
1 t cumin seeds
1 t black mustard seeds
2 T olive oil
3 curry leaves
½ cup chopped coriander
400 g tofu
1 t curry paste
1 T vegetable oil

Method

Cook red lentils according to package instructions and drain.
In a saucepan, fry cassia, ground cinnamon, cumin seeds and black mustard seeds in olive oil until fragrant, then add the lentils and 3 curry leaves and cook, stirring, for 1 minute.
Simmer for a further 15 minutes, then fold in chopped coriander.
Drain tofu and slice into blocks. Fry in curry paste and vegetable oil to brown each side.
Serve with the spicy lentils.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Ostrich pie

Oat, date and coconut muffins

Red lentil and chilli broth

Star anise-poached guavas

Earl Grey couscous with spiced dried fruit compote

Spiced apples

Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau

Coarse pork and herb terrine

Oven-poached quinces with chai ice cream

Slow-roasted pork with spiced apple relish

Alma Road Cafe butternut fritters

Spicy red lentils and crisp tofu

Spicy red lentils and crisp tofu

Ingredients

Method