Ingredients:

1 medium pumpkin, peeled and diced
1 large onion, diced
1C chicken or vegetable stock
1/2C coconut cream or milk
2Tablespoons Black Earth Kasundi or Chilli and Lime Conserve

Method:

Place diced pumpkin and onion in a large pot with stock. Add water just to cover. Simmer until pumpkin is soft. Allow to cool slightly and then puree.
Return to heat and add coconut cream / milk.
For a Thai pumpkin soup add Chilli and Lime Conserve or for an Indian version add Kasundi. 2 Tbsp is just an indication. Of course, you can add more to your liking.
Serve with rustic bread or scones.
Serves 6

The post Pumpkin Soup with a Black Earth Twist appeared first on Black Earth.

Ingredients

Kumara (in our case 1)
1 egg
the juice of one lime or half a lemon
1tsp mustard
3/4 C neutral oil
2 heaped Tbsp Black Earth Kasundi

Method

Scrub kumara, leaving skins on, and cut lengthwise into chips. Deep fry or roast. Combine egg, lime juice and mustard in whizz. Process at full speed whilst drizzling in oil until thick and creamy. Add Black Earth Kasundi and whizz again. Serve with kumara chips.

The post Kumara Chips with Kasundi Aioli appeared first on Black Earth.

Ingredients:

Your favourite Black Earth Kasundi

1kg chicken loins

1 1/2 C rice

2Tbsp fresh coriander, chopped

Method:

Generously coat the chicken loins in Black Earth Kasundi, refrigerate to marinate for a minimum of 2hrs.

Place rice and 2 cups of water in a medium size pot with lid. Bring to the simmer then reduce heat to a minimum for 10 minutes. Remove from heat and allow to stand for a further 5 minutes without removing the lid.

BBQ or bake chicken. Serve on rice sprinkled with coriander and a green salad.

Serves 6

The post Kasundi Marinated Chicken appeared first on Black Earth.

Ingredients:

Your favourite Black Earth Kasundi

1 tub of traditional cream cheese (‘lite’ or ‘spreadable’ may not hold their shape)

Plain or wholemeal crackers

Method:

Place tub of cream cheese upside down on your serving platter. Warm exterior with hands and remove tub. Generously spoon Black Earth Kasundi over the cream cheese and serve with crackers and a good Reisling, Lager or Pilsner.

The post Kasundi Cheese and Crackers appeared first on Black Earth.

Ingredients:

1 jar of your favourite Black Earth Kasundi

1-2 eggs per person

1-2 Tablespoons plain yoghurt

1-2 Tablespoons dukkah

1-2 Tablespoons fresh, roughly chopped corriander

Method:

Bring the kasundi to the simmer in a large shallow pan, add a little water to your preferred consistency. Make a hollow with the back of a spoon and crack egg into sauce. Repeat for each egg. Spoon a little of the kasundi sauce over each egg, cover and allow to poach. Once eggs are cooked to your liking remove from heat, drizzle with yoghurt and sprinkle with dukkah and fresh coriander. Serve with rustic fresh bread.

The post Kasundi Poached Eggs appeared first on Black Earth.

Ingredients:

• 4 slices sourdough or rye bread, toasted
• 2/3 cup (160g) ricotta
• 4 figs, sliced
• Black Earth Kasundi
• Thyme sprigs, to serve

Method:

Spread each slice of toast with ricotta, top with sliced fig, 1 tbs kasundi and thyme sprigs, then serve immediately.

The post Figs on Toast with Kasundi appeared first on Black Earth.

Ingredients:

• 60ml (1/4 cup) vegetable oil
• 1 (about 300g) eggplant, cut into 1.5cm-thick pieces
• 1 brown onion, coarsely chopped
• 1 300ml jar of Black Earth Kasundi or Kasundi with Kick
• Pappadums, to serve

Method:

1. Heat oil in a large saucepan over high heat until smoking. Cook half the eggplant, stirring, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with remaining eggplant, reheating the pan between batches.
2. Reduce heat to medium. Cook the onion, stirring often, for 3 minutes or until golden. Add kasundi and eggplant, reduce heat to low. Simmer, stirring, for 30 minutes or until the mixture thickens. Season and set aside to cool slightly. Serve with pappadums.

The post Eggplant Kasundi appeared first on Black Earth.

Ingredients:

• ½ cup quinoa
• ½ cup pearl barley
• ¼ cup French green lentils
• 100ml olive oil
• 2 tablespoons blonde sultanas
• 2 tablespoons almonds, roughly chopped
• 200g goat’s feta, crumbled
• 2 shallots, finely sliced
• ¼ cup flat leaf parsley, washed and chopped
• 20 mint leaves, washed and chopped
• ½ bunch watercress (small leaves) or your choice of
• seasonal herbs/greens
• sea salt and cracked black pepper
• 1 lemon, juiced
• 5 tablespoon Black Earth Kasundi

Method:

When cooking the grains wash them all in cold water to remove any dust and dirt particles. Remember never to salt the water whilst cooking them, always salt once they are cooked.

Cook the quinoa according to instructions on the packet. Once cooked strain and let them steam dry until at room temperature.

Place ½ cup pearl barley in 5 cups of cold water. Bring to the boil then simmer for 25-35 minutes. Check to see if cooked, then strain and let them steam dry until at room temperature.

Cook the lentils according to instructions on the packet. Once cooked, strain then place into a container in the fridge until cool.

To assemble salad, in a large bowl mix together the cooked quinoa, pearl barley, lentils and all other ingredients except the kasundi. Reserve a little chopped parsley, mint and some watercress to garnish. Check the seasoning then place gently in a fluffing motion into your serving bowls or dishes. Spoon some of the kasundi over the top then garnish with the remaining herbs.

Serves 2-4

The post Salad of Ancient Grains with Feta and Kasundi appeared first on Black Earth.