Ingredients
Serves: 4 people
Preparation time: 2 hrs
Roti
- 4 cups flour
- 2 tsp oil
- 1 cup warm water
Chicken and prawn
- 4 chicken breast fillets
- 2 onions, diced
- 50 ml olive oil
- 2 cloves garlic, crushed
- 500 g shelled prawns
- 300 g tomatoes, diced
- 60 g curry powder
- pinch danhia (coriander)
- 50 g salt and pepper
Pork
- 1 pork belly
- 50 g paprika
- 50 g salt and pepper
- 50 g mixed herbs
Vegetables
- 4 sweet potatoes
- 300 g baby carrots
- 100 ml honey
- 50 g parsley
- cauliflower
- broccoli
- 50 ml milk
- 30 ml butter
- 2 tsp flour
- 50 g nutmeg
- 50 g salt and pepper
Preparation method
Roti
- Add all ingredients together and make into pliable dough.
- Cut into small balls and roll out into discs.
- Toast each roti in a hot pan, turning once.
Chicken and prawn
- Sauté onions, in olive oil before adding garlic and curry powder.
- Once brown, add chicken, prawns, tomatoes, salt and pepper to taste.
- Simmer for 15 min.
Pork
- Rub pork belly with mix of paprika, salt, pepper and mixed herbs.
- Roast pork in oven for 90 min.
- Remove from oven, set aside to rest before carving.
Vegetables
- Cut and steam sweet potato and potatoes, until soft. Remove from pot, drain.
- Mash potatoes together with butter and milk until smooth and creamy.
- Fry baby carrots in pan with little olive oil.
- When cooked, drizzle with honey and herbs. Sauté for 5 min.
- Boil broccoli and cauliflower until tender.
- In separate pot, make a roux with flour and butter.
- When flour is cooked out, add milk gradually to make thick sauce.
- Add nutmeg, salt and pepper.
- Remove from heat, add cheddar cheese and stir until cheese melts into the sauce.
- Place broccoli and cauliflower into bowl and pour over the sauce.
- Place in preheated oven for 10 min, to bubble and thicken.