Spekko modern twists on old favourites

^{Do you prefer to keep things traditional, or do you like adding something extra? Using Spekko rice as an ingredient, we pitted classic recipes against updated dishes and asked you to vote for your favourite. Now, the competition is over, and we've tallied the votes. Read on to find out which recipes came out on top, plus which lucky voters won R1 000 in cash.}

Traditional dishes have stood the test of time for a reason – they’re delicious. But there’s nothing wrong with adding a modern twist if you’re in the mood for something different. Spekko teamed up with DRUM for a five-week food feast, and the battle was on between old and new. Now, the people have spoken, and here are the recipes that were victorious.

^{Rice isn’t just for mains – you can use it in desserts too! For our final showdown, it was baked rice pudding vs spicy rice pudding brûlée. And we had our first modern recipe winner as the brûlée came out on top.}

^{What was your favourite dish: the classic chicken curry or the Thai chicken curry? Most people went the traditional route.}

^{We served up a plate of nostalgia with a classic cabbage stew, which went head-to-head with a new twist on stuffed cabbage. The voters stuck to tradition, choosing the cabbage stew as their fave.}

^{It was a choice between classic kedgeree and modern, spiced up kedgeree timbales. This round went to the traditional dish.}

^{Tripe ’n trotters is a South African delicacy that can be cooked in a number of tasty ways. We whipped up a classic curry that went head-to-head with a sweet and sour version. Which was the favourite? Check below.}

Here are the lucky voters who each won R1 000:

Week1
Ntswaki Rooi, Pretoria

Week 2
Rachel Stemmet, Kempton Park

Week 3
Masego Bogoto, Reivilo

Week 4
Lerato Mokoena, Soweto

Week 5
Edith du Rand, Klerksdorp

^{This dish is a firm favourite of many South Africans. Now you can perfect it with this handy recipe.}

^INGREDIENTS:
^{_{CURRY MIXTURE}}
^{_{60ml (4T) curry powder}}
^{_{10ml (2t) turmeric}}
^{_{30ml (2T) chutney}}
^{_{30ml (2T) oil}}
^{_{20ml (4t) sugar}}
^{_{30ml (2T) brown vinegar}}
^_STEW
^{_{About 2kg tripe ’n trotters, cleaned and cut into pieces}}
^{_{15ml (1T) vinegar}}
^_Salt
^_Oil
^{_{1-2 onions, chopped}}
^{_{1 tomato, chopped}}
^{_{4 potatoes, peeled and cut into pieces (optional)}}
^{_{2 mealies, cut into pieces (optional)}}
^{_{TO SERVE}}
^{_{Chopped parsley}}
^{_{Spekko white extra-long white rice}}

^{_{CURRY MIXTURE}}
^₁^{_{Combine the spices in a bowl. Keep aside.}}
^_STEW
^₂^{_{Place the tripe ’n trotters in a large pot and cover with water.}}
^{_{Add the vinegar and bring to a boil. Simmer until almost soft, for about 2 hours, then drain and cover with water and salt. Cook until very soft. Drain the excess water.}}
^₃^{_{Fry the onion in some oil until soft. Add the tomato and curry spice mix and stir.}}
^₄^{_{Add the cooked tripe ’n trotters as well as the potatoes and mealies (if using) and cook until the potatoes and mealies are soft and the tripe is heated through.}}
^₅^{_{Sprinkle with parsley and serve with rice.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{This dish is a firm favourite of many South Africans. Now you can perfect it with this handy recipe.}

^INGREDIENTS:
^{_{CURRY MIXTURE}}
^{_{60ml (4T) curry powder}}
^{_{10ml (2t) turmeric}}
^{_{30ml (2T) chutney}}
^{_{30ml (2T) oil}}
^{_{20ml (4t) sugar}}
^{_{30ml (2T) brown vinegar}}
^_STEW
^{_{About 2kg tripe ’n trotters, cleaned and cut into pieces}}
^{_{15ml (1T) vinegar}}
^_Salt
^_Oil
^{_{1-2 onions, chopped}}
^{_{1 tomato, chopped}}
^{_{4 potatoes, peeled and cut into pieces (optional)}}
^{_{2 mealies, cut into pieces (optional)}}
^{_{TO SERVE}}
^{_{Chopped parsley}}
^{_{Spekko white extra-long white rice}}

^{_{CURRY MIXTURE}}
^₁^{_{Combine the spices in a bowl. Keep aside.}}
^_STEW
^₂^{_{Place the tripe ’n trotters in a large pot and cover with water.}}
^{_{Add the vinegar and bring to a boil. Simmer until almost soft, for about 2 hours, then drain and cover with water and salt. Cook until very soft. Drain the excess water.}}
^₃^{_{Fry the onion in some oil until soft. Add the tomato and curry spice mix and stir.}}
^₄^{_{Add the cooked tripe ’n trotters as well as the potatoes and mealies (if using) and cook until the potatoes and mealies are soft and the tripe is heated through.}}
^₅^{_{Sprinkle with parsley and serve with rice.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{Enjoy the extra tang and the moreish marriage of sweet and sour flavours with this modern twist on tripe ’n trotters.}

^{_INGREDIENTS:}
^{_{1,5-2 kg honeycomb lamb tripe, washed and cut into bite-size}}
^_pieces
^{_{4-6 lamb trotters, washed}}
^{_{and trimmed}}
^{_{125 ml (½ c) vinegar}}
^_salt
^{_{30 ml (2 T) oil}}
^{_{3 large onions, chopped}}
^{_{5 garlic cloves, crushed}}
^{_{2 chillies, finely chopped}}
^{_{1 cinnamon stick}}
^{_{10 ml (2 t) turmeric}}
^{_{5-7 ml (1-1½ t) ground coriander}}
^{_{5-7 ml (1-1½ t) ground cumin}}
^{_{5-7 ml (1-1½ t) mother-in-law}}
^_masala
^{_{10 ml (2 t) roasted masala}}
^{_{10 ml (2 t) Durban masala}}
^{_{45 ml (3 T) sugar}}
^{_{60 ml (¼ c) chopped fresh}}
^_coriander
^{_{Cooked Spekko Jasmine long-grain rice to serve}}

^_METHOD
^₁^{_{Put the tripe and trotters in a large three-legged cast-iron pot (No 4 or 5). Add 60 ml (¼ c) of the vinegar and salt. Cover with boiling water and cook over medium coals for about 3 hours or until the tripe and trotters are soft – add more boiling water if necessary. Strain, rinse well and set aside.}}
^₂^{_{Heat the oil in the same pot over medium coals and fry the onions until soft. Add the garlic, chillies, cinnamon, turmeric, ground coriander, Cumin and masala spices. Stir-fry for 1 minute. Add the rest of the vinegar and the sugar and mix well.}}
^₃^{_{Add the cooked tripe and trotters to the pot and simmer for about 20 minutes or until the tripe is fragrant.}}
^₄^{_{Garnish with the fresh coriander and serve with Spekko Jasmine long-grain rice.}}

^{_{STOVETOP VARIATION}}
^{_{Follow the instructions using a heavy-bottom pot. Cook the tripe and trotters over medium heat. Lower the heat for the second part of the cooking and continue with the method.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{Enjoy the extra tang and the moreish marriage of sweet and sour flavours with this modern twist on tripe ’n trotters.}

^{_INGREDIENTS:}
^{_{1,5-2 kg honeycomb lamb tripe, washed and cut into bite-size}}
^_pieces
^{_{4-6 lamb trotters, washed}}
^{_{and trimmed}}
^{_{125 ml (½ c) vinegar}}
^_salt
^{_{30 ml (2 T) oil}}
^{_{3 large onions, chopped}}
^{_{5 garlic cloves, crushed}}
^{_{2 chillies, finely chopped}}
^{_{1 cinnamon stick}}
^{_{10 ml (2 t) turmeric}}
^{_{5-7 ml (1-1½ t) ground coriander}}
^{_{5-7 ml (1-1½ t) ground cumin}}
^{_{5-7 ml (1-1½ t) mother-in-law}}
^_masala
^{_{10 ml (2 t) roasted masala}}
^{_{10 ml (2 t) Durban masala}}
^{_{45 ml (3 T) sugar}}
^{_{60 ml (¼ c) chopped fresh}}
^_coriander
^{_{Cooked Spekko Jasmine long-grain rice to serve}}

^_METHOD
^₁^{_{Put the tripe and trotters in a large three-legged cast-iron pot (No 4 or 5). Add 60 ml (¼ c) of the vinegar and salt. Cover with boiling water and cook over medium coals for about 3 hours or until the tripe and trotters are soft – add more boiling water if necessary. Strain, rinse well and set aside.}}
^₂^{_{Heat the oil in the same pot over medium coals and fry the onions until soft. Add the garlic, chillies, cinnamon, turmeric, ground coriander, Cumin and masala spices. Stir-fry for 1 minute. Add the rest of the vinegar and the sugar and mix well.}}
^₃^{_{Add the cooked tripe and trotters to the pot and simmer for about 20 minutes or until the tripe is fragrant.}}
^₄^{_{Garnish with the fresh coriander and serve with Spekko Jasmine long-grain rice.}}

^{_{STOVETOP VARIATION}}
^{_{Follow the instructions using a heavy-bottom pot. Cook the tripe and trotters over medium heat. Lower the heat for the second part of the cooking and continue with the method.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{Serve up this wonderfully flavoursome dish – pronounced keh·juh·ree. It’s so easy to prepare and ideal for serving to your family over a laid-back weekend.}

^INGREDIENTS:
^_Oil
^{_{1 onion, chopped}}
^{_{500 ml (2 c) Spekko white extra-long grain rice}}
^{_{5-10 ml (1-2 t) curry powder}}
^{_{5 ml (1 t) turmeric}}
^{_{1 litre water}}
^{_{Salt and pepper to taste}}
^{_{400 g smoked haddock}}
^{_{Juice of half a lemon}}
^{_{30 ml (2 T) chopped parsley}}
^{_{3 hard-boiled eggs, sliced}}

^₁^{_{Heat a little oil in a large saucepan and fry the onion until soft.}}
^₂^{_{Add the rice and stir-fry until well mixed with the onions.}}
^₃^{_{Add the curry powder and turmeric and stir through.}}
^₄^{_{Add the water, season with salt and pepper and cook until the rice is almost soft.}}
^₅^{_{Add the fish and cook until all the water is absorbed, the rice is soft and the fish is cooked.}}
^₆^{_{Add the lemon juice and parsley and mix through.}}
^₇^{_{Spoon into a serving dish and top with sliced eggs.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{Serve up this wonderfully flavoursome dish – pronounced keh·juh·ree. It’s so easy to prepare and ideal for serving to your family over a laid-back weekend.}

^INGREDIENTS:
^_Oil
^{_{1 onion, chopped}}
^{_{500 ml (2 c) Spekko white extra-long grain rice}}
^{_{5-10 ml (1-2 t) curry powder}}
^{_{5 ml (1 t) turmeric}}
^{_{1 litre water}}
^{_{Salt and pepper to taste}}
^{_{400 g smoked haddock}}
^{_{Juice of half a lemon}}
^{_{30 ml (2 T) chopped parsley}}
^{_{3 hard-boiled eggs, sliced}}

^₁^{_{Heat a little oil in a large saucepan and fry the onion until soft.}}
^₂^{_{Add the rice and stir-fry until well mixed with the onions.}}
^₃^{_{Add the curry powder and turmeric and stir through.}}
^₄^{_{Add the water, season with salt and pepper and cook until the rice is almost soft.}}
^₅^{_{Add the fish and cook until all the water is absorbed, the rice is soft and the fish is cooked.}}
^₆^{_{Add the lemon juice and parsley and mix through.}}
^₇^{_{Spoon into a serving dish and top with sliced eggs.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{Ideal to impress your guests – serve this spicy kedgeree for breakfast or brunch, beautifully plated in single portions and served with creamy yoghurt and lemon slices on the side.}

^INGREDIENTS:
^{_{1 onion, chopped}}
^{_{5 cm fresh ginger, grated}}
^{_{3 garlic cloves, grated}}
^_Butter
^{_{500 ml (2 c) Spekko basmati extra-long grain white rice or jasmine long grain white rice}}
^{_{10-15 ml (2-3 t) roasted masala or breyani masala}}
^{_{15 ml (1 T) mustard seeds}}
^{_{1 litre vegetable stock}}
^{_{Salt and pepper to taste}}
^{_{400 g smoked haddock}}
^{_{Juice of half a lemon}}
^{_{30 ml each chopped parsley and coriander}}
^{_{2 hard-boiled eggs, sliced}}
^{_{TO SERVE}}
^{_{Creamy yoghurt}}
^{_{Chopped coriander}}
^{_{Extra lemon slices}}

^₁^{_{Fry the onion, ginger and garlic in butter until soft.}}
^₂^{_{Stir through the rice, masala and mustard seeds. Add the stock. Season with salt and pepper and cook until the rice is almost done, about 10 minutes.}}
^₃^{_{Add the haddock and simmer until the stock is absorbed and the rice and fish are cooked to your taste.}}
^₄^{_{Add the lemon juice, parsley and coriander and mix through.}}
^₅^{_{Spray about 8 round-bottom cups with cooking spray.}}
^₆^{_{Place a slice of boiled egg at the bottom of each cup, fill with the rice mixture and press into the cups.}}
^₇^{_{Unmould onto a plate and serve with creamy yoghurt, extra coriander and lemon slices on the side.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{Ideal to impress your guests – serve this spicy kedgeree for breakfast or brunch, beautifully plated in single portions and served with creamy yoghurt and lemon slices on the side.}

^INGREDIENTS:
^{_{1 onion, chopped}}
^{_{5 cm fresh ginger, grated}}
^{_{3 garlic cloves, grated}}
^_Butter
^{_{500 ml (2 c) Spekko basmati extra-long grain white rice or jasmine long grain white rice}}
^{_{10-15 ml (2-3 t) roasted masala or breyani masala}}
^{_{15 ml (1 T) mustard seeds}}
^{_{1 litre vegetable stock}}
^{_{Salt and pepper to taste}}
^{_{400 g smoked haddock}}
^{_{Juice of half a lemon}}
^{_{30 ml each chopped parsley and coriander}}
^{_{2 hard-boiled eggs, sliced}}
^{_{TO SERVE}}
^{_{Creamy yoghurt}}
^{_{Chopped coriander}}
^{_{Extra lemon slices}}

^₁^{_{Fry the onion, ginger and garlic in butter until soft.}}
^₂^{_{Stir through the rice, masala and mustard seeds. Add the stock. Season with salt and pepper and cook until the rice is almost done, about 10 minutes.}}
^₃^{_{Add the haddock and simmer until the stock is absorbed and the rice and fish are cooked to your taste.}}
^₄^{_{Add the lemon juice, parsley and coriander and mix through.}}
^₅^{_{Spray about 8 round-bottom cups with cooking spray.}}
^₆^{_{Place a slice of boiled egg at the bottom of each cup, fill with the rice mixture and press into the cups.}}
^₇^{_{Unmould onto a plate and serve with creamy yoghurt, extra coriander and lemon slices on the side.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

^{A good old bredie is always a winner to serve to the family. Share the love with a classic, hearty dish.}

^INGREDIENTS:
^{_{Half a head of cabbage, cut into small shreds}}
^{_{Boiling water}}
^{_{1kg stewing meat}}
^{_{Salt and pepper}}
^{_{30ml (2T) BBQ spice or Six Gun Grill Seasoning}}
^_Oil
^{_{2 large onions, chopped}}
^{_{1 green chilli, chopped (optional)}}
^{_{6 potatoes, peeled and cubed}}
^{_{2 tomatoes, chopped}}
^{_{5ml (1t) nutmeg}}
^{_{TO SERVE}}
^{_{Spekko white extra-long grain rice}}
^{_{Chutney (optional)}}

^₁^{_{Place the cabbage in a bowl and cover with boiling water. Let stand for 5 minutes, then pour out the water.}}
^₂^{_{Season the stewing meat with salt and pepper and BBQ or Six Gun Grill Seasoning to taste. Fry in a little oil in a large pot, until brown. Remove from the pot.}}
^₃^{_{Fry the onions and chillies in the same pot, add a little water and}}^{_{braise until soft.}}
^₄^_A^{_{dd the meat pieces and plenty of water and simmer until the meat}}^{_{is almost soft.}}
^₅^{_{Add the potatoes and tomatoes, cook until almost soft, then add the cabbage and simmer for about 10 to 15 minutes. Ensure it’s soft, but not mushy. Do not overcook.}}
^{_{Season with nutmeg.}}

^{_{TO SERVE}}
^{_{Serve with rice and chutney if preferred}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

^{A good old bredie is always a winner to serve to the family. Share the love with a classic, hearty dish.}

^INGREDIENTS:
^{_{Half a head of cabbage, cut into small shreds}}
^{_{Boiling water}}
^{_{1kg stewing meat}}
^{_{Salt and pepper}}
^{_{30ml (2T) BBQ spice or Six Gun Grill Seasoning}}
^_Oil
^{_{2 large onions, chopped}}
^{_{1 green chilli, chopped (optional)}}
^{_{6 potatoes, peeled and cubed}}
^{_{2 tomatoes, chopped}}
^{_{5ml (1t) nutmeg}}
^{_{TO SERVE}}
^{_{Spekko white extra-long grain rice}}
^{_{Chutney (optional)}}

^₁^{_{Place the cabbage in a bowl and cover with boiling water. Let stand for 5 minutes, then pour out the water.}}
^₂^{_{Season the stewing meat with salt and pepper and BBQ or Six Gun Grill Seasoning to taste. Fry in a little oil in a large pot, until brown. Remove from the pot.}}
^₃^{_{Fry the onions and chillies in the same pot, add a little water and}}^{_{braise until soft.}}
^₄^_A^{_{dd the meat pieces and plenty of water and simmer until the meat}}^{_{is almost soft.}}
^₅^{_{Add the potatoes and tomatoes, cook until almost soft, then add the cabbage and simmer for about 10 to 15 minutes. Ensure it’s soft, but not mushy. Do not overcook.}}
^{_{Season with nutmeg.}}

^{_{TO SERVE}}
^{_{Serve with rice and chutney if preferred}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{Create the tastiest “bowl” with cabbage stuffed with a flavoursome bredie – and a tasty modern twist of flavours.}

^INGREDIENTS:
^_MEAT
^{_{1kg stewing meat}}
^{_{Salt and pepper}}
^{_{About 30ml (2T) BBQ spice or Six Gun Grilling Seasoning}}
^_Oil
^{_{2 large onions, chopped}}
^{_{1 green chilli, chopped (optional)}}
^{_{4 each whole cloves and all spice berries (pimentos)}}
^{_{6 potatoes, peeled and cubed}}
^{_{2 tomatoes, chopped}}
^{_{Good handful of chopped coriander}}
^{_{500ml (2c) cooked Spekko Basmati or Jasmine long grain white rice, cooked with some turmeric}}
^{_{TO SERVE}}
^{_{1 head of cabbage}}
^{_{Chopped coriander}}
^{_{Sambals to serve}}
^{_{Preheat the oven to 180°C.}}

^₁^{_{Season the stewing meat with salt and pepper and spice to taste. Fry in a little oil in a large pot until brown. Remove from the pot.}}
^₂^{_{Fry the onions and chillies with the cloves and all spice berries in the same pot, add a little water and braise until soft.}}
^₃^{_{Add the meat pieces and plenty of water and simmer until the meat is almost soft.}}
^₄^{_{Add the potatoes and tomatoes, simmer until cooked.}}
^₅^{_{Mix in the coriander and cooked rice.}}

^{_{TO SERVE}}
^₆^{_{Cut out the core of the head of cabbage to make an opening in the centre of the cabbage – but leave enough at the bottom end to keep the leaves intact. Place on a baking sheet or large oven-proof serving platter. Bake for about 20 minutes until soft, but not falling apart.}}
^₇^{_{Spoon the meat mixture into the hollow and finish with a sprinkle of coriander. Serve by slicing the cabbage in wedges and add a good helping of meat. Serve with sambals.}}

^{_{Updated twist:}}
^{_{You can beat together 2 eggs with 125 ml (1/2 c)}}
^{_{of milk and pour over the meat mixture.}}
^{_{Bake until the egg custard is set.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{Create the tastiest “bowl” with cabbage stuffed with a flavoursome bredie – and a tasty modern twist of flavours.}

^INGREDIENTS:
^_MEAT
^{_{1kg stewing meat}}
^{_{Salt and pepper}}
^{_{About 30ml (2T) BBQ spice or Six Gun Grilling Seasoning}}
^_Oil
^{_{2 large onions, chopped}}
^{_{1 green chilli, chopped (optional)}}
^{_{4 each whole cloves and all spice berries (pimentos)}}
^{_{6 potatoes, peeled and cubed}}
^{_{2 tomatoes, chopped}}
^{_{Good handful of chopped coriander}}
^{_{500ml (2c) cooked Spekko Basmati or Jasmine long grain white rice, cooked with some turmeric}}
^{_{TO SERVE}}
^{_{1 head of cabbage}}
^{_{Chopped coriander}}
^{_{Sambals to serve}}
^{_{Preheat the oven to 180°C.}}

^₁^{_{Season the stewing meat with salt and pepper and spice to taste. Fry in a little oil in a large pot until brown. Remove from the pot.}}
^₂^{_{Fry the onions and chillies with the cloves and all spice berries in the same pot, add a little water and braise until soft.}}
^₃^{_{Add the meat pieces and plenty of water and simmer until the meat is almost soft.}}
^₄^{_{Add the potatoes and tomatoes, simmer until cooked.}}
^₅^{_{Mix in the coriander and cooked rice.}}

^{_{TO SERVE}}
^₆^{_{Cut out the core of the head of cabbage to make an opening in the centre of the cabbage – but leave enough at the bottom end to keep the leaves intact. Place on a baking sheet or large oven-proof serving platter. Bake for about 20 minutes until soft, but not falling apart.}}
^₇^{_{Spoon the meat mixture into the hollow and finish with a sprinkle of coriander. Serve by slicing the cabbage in wedges and add a good helping of meat. Serve with sambals.}}

^{_{Updated twist:}}
^{_{You can beat together 2 eggs with 125ml (1/2c)}}
^{_{of milk and pour over the meat mixture.}}
^{_{Bake until the egg custard is set.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.}

^INGREDIENTS:
^{_{6 chicken portions, drumsticks and thighs}}
^{_{Salt and pepper}}
^{_{30-45ml (2-3 T) roasted masala, breyani masala or medium curry powder}}
^{_{125ml (½c) creamy yoghurt}}
^_Oil
^{_{2 onions, chopped}}
^{_{50g tomato paste}}
^{_{500g frozen peas and carrots or mixed vegetables}}
^{_{Chopped parsley, to serve}}
^{_{Cooked Spekko extra-long grain white rice, to serve}}

^METHOD:
^₁^_S^{_{eason the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.}}
^₂^{_{Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.}}
^₃^{_{Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.}}
^₄^{_{Add the yoghurt mixture and cook until the chicken is almost done.}}
^₅^{_{Add the peas and carrots and cook until warmed through.}}
^₆^{_{Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{A basic and flavoursome curry made with affordable chicken portions – the ideal midweek meal.}

^INGREDIENTS:
^{_{6 chicken portions, drumsticks and thighs}}
^{_{Salt and pepper}}
^{_{30-45ml (2-3T) roasted masala, breyani masala or medium curry powder}}
^{_{125ml (½c) creamy yoghurt}}
^_Oil
^{_{2 onions, chopped}}
^{_{50g tomato paste}}
^{_{500g frozen peas and carrots or mixed vegetables}}
^{_{Chopped parsley, to serve}}
^{_{Cooked Spekko extra-long grain white rice, to serve}}

^METHOD:
^₁^_S^{_{eason the chicken portions with salt and pepper and half of the masala. Place in a non-metallic bowl. Add the yoghurt and mix. Marinate for about an hour.}}
^₂^{_{Heat a little oil in a saucepan and fry the onions until soft. Add the rest of the masala and stir in the tomato paste.}}
^₃^{_{Remove the chicken from the yoghurt (keep the yoghurt aside), and fry until slightly browned.}}
^₄^{_{Add the yoghurt mixture and cook until the chicken is almost done.}}
^₅^{_{Add the peas and carrots and cook until warmed through.}}
^₆^{_{Spoon the chicken curry into a serving bowl and sprinkle with parsley. Serve with the white rice.}}

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

Spekko white long grain rice

_{This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy}_.

^INGREDIENTS:
^{_{30ml (2T) oil}}
^{_{15ml (1T) grated ginger root}}
^{_{3-4 cloves garlic, crushed}}
^{_{3 spring onions or a small onion, chopped}}
^{_{30-45ml (2-3T) Thai green, red or yellow paste or Chinese 5-spice}}
^{_{1 can (400g) coconut milk}}
^{_{4 chicken fillets, cut into strips}}
^{_{400g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage}}
^{_{Handful of chopped coriander leaves, and extra to serve}}
^{_{30ml (2T) soy sauce}}
^{_{About 30ml (2T) fresh lime juice}}
^{_{5ml (1t) brown sugar}}
^{_{Handful of cherry tomatoes, halved}}
^{_{Sesame seeds, for sprinkling on top}}
^{_{Spekko Jasmine long-grain white rice, to serve}}

^₁^{_{Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.}}
^₂^{_{Add the curry paste or 5-spice and stir.}}
^₃^{_{Add the coconut milk and bring to a boil.}}
^₄^{_{Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.}}
^₅^{_{Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)}}
^₆^{_{Add the soy sauce, lime juice and brown sugar and stir well.}}
^₇^{_{Remove from the heat and add the tomatoes.}}
^₈^{_{Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{This chicken curry fuses rich, creamy coconut milk with fresh, flavourful ingredients – and it’s ready in a jiffy.}

^INGREDIENTS:
^{_{30ml (2T) oil}}
^{_{15ml (1T) grated ginger root}}
^{_{3-4 cloves garlic, crushed}}
^{_{3 spring onions or a small onion, chopped}}
^{_{30-45ml (2-3T) Thai green, red or yellow paste or Chinese 5-spice}}
^{_{1 can (400g) coconut milk}}
^{_{4 chicken fillets, cut into strips}}
^{_{400g young baby vegetables like mealies, mangetout, green beans or thinly sliced cabbage}}
^{_{Handful of chopped coriander leaves, and extra to serve}}
^{_{30ml (2T) soy sauce}}
^{_{About 30ml (2T) fresh lime juice}}
^{_{5ml (1t) brown sugar}}
^{_{Handful of cherry tomatoes, halved}}
^{_{Sesame seeds, for sprinkling on top}}
^{_{Spekko Basmati long-grain white rice, to serve}}

^₁^{_{Heat a little bit of oil in a saucepan, and stir-fry the ginger root, garlic and onions until soft.}}
^₂^{_{Add the curry paste or 5-spice and stir.}}
^₃^{_{Add the coconut milk and bring to a boil.}}
^₄^{_{Add the chicken pieces, lower the heat and simmer for about 5 minutes – until almost done.}}
^₅^{_{Add the baby vegetables and chopped coriander leaves and simmer until warm – about 3 minutes. (You don’t want the vegetables to be too soft, so don’t overcook them.)}}
^₆^{_{Add the soy sauce, lime juice and brown sugar and stir well.}}
^₇^{_{Remove from the heat and add the tomatoes.}}
^₈^{_{Garnish with coriander leaves and serve with the rice sprinkled with sesame seeds.}}

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

Spekko jasmine long grain rice

_{A wonderful family pleaser made with leftover rice.}
_{Serve it with golden syrup.}

^INGREDIENTS:
^{_{750ml (3c) milk}}
^{_{6 large eggs}}
^{_{Pinch of salt}}
^{_{500ml (2c) cooked Spekko extra-long white rice}}
^{_{80ml (1/3c) butter, melted}}
^{_{3ml (large ½t) ground cinnamon}}
^{_{5ml (1t) vanilla essence}}
^{_{180ml (3/4c) plain yoghurt}}
^{_{250ml (1c) sugar}}

^{_{TO SERVE}}
^{_{Extra cinnamon}}
^{_{Golden syrup and yoghurt}}

^METHOD:
^{_{Preheat the oven to 180°C. Spray a large ovenproof dish with cooking spray.}}
^₁^{_{In a mixing bowl, whisk together the milk and eggs.}}
^₂^{_{Stir in the rest of the ingredients and mix well.}}
^₃^{_{Pour the mixture into the prepared ovenproof dish.}}
^₄^{_{Bake for about 30–40 minutes or until set.}}
^₅^{_{Sprinkle over some extra cinnamon and serve with the golden syrup and yoghurt.}}

Spekko extra-long white rice

Spekko extra-long white rice

Spekko extra-long white rice

Spekko extra-long white rice

_{A wonderful family pleaser made with leftover rice.}
_{Serve it with golden syrup.}

^INGREDIENTS:
^{_{750ml (3c) milk}}
^{_{6 large eggs}}
^{_{Pinch of salt}}
^{_{500ml (2c) cooked Spekko extra-long white rice}}
^{_{80ml (1/3c) butter, melted}}
^{_{3ml (large ½t) ground cinnamon}}
^{_{5ml (1t) vanilla essence}}
^{_{180ml (3/4c) plain yoghurt}}
^{_{250ml (1c) sugar}}

^{_{TO SERVE}}
^{_{Extra cinnamon}}
^{_{Golden syrup and yoghurt}}

^METHOD:
^{_{Preheat the oven to 180°C. Spray a large ovenproof dish with cooking spray.}}
^₁^{_{In a mixing bowl, whisk together the milk and eggs.}}
^₂^{_{Stir in the rest of the ingredients and mix well.}}
^₃^{_{Pour the mixture into the prepared ovenproof dish.}}
^₄^{_{Bake for about 30–40 minutes or until set.}}
^₅^{_{Sprinkle over some extra cinnamon and serve with the golden syrup and yoghurt.}}

Spekko extra-long white rice

Spekko extra-long white rice

Spekko extra-long white rice

Spekko extra-long white rice

_{Yummy and impressive, this is the ideal dessert to serve guests. The creamy milk mixture is infused with spices and the pudding is baked in ramekins and finished with a crunchy sugar topping.}

^INGREDIENTS:
^{_{500ml (2c) milk}}
^{_{250ml (1c) cream}}
^{_{2 aniseeds}}
^{_{1 whole clove}}
^{_{1 piece cinnamon}}
^{_{100ml sugar}}
^{_{4 extra large eggs}}
^{_{2 egg yolks}}
^{_{Pinch of salt}}
^{_{500ml (2c) cooked Spekko basmati extra-long grain white rice or jasmine long-grain white rice}}

^_TOPPING
^{_{Castor sugar}}

^METHOD:
^{_{Preheat the oven to 180°C. Spray 6-8 ramekins with cooking spray and arrange in an oven tray.}}
^₁^{_{Place the milk, cream and spices in a saucepan and heat until just under boiling point. Remove from the heat and allow to infuse for}}
^{_{5 minutes. Remove the spices.}}
^₂^{_{Beat the eggs and egg yolks. Slowly add the spice-infused milk and the sugar and beat well.}}
^₃^{_{Add salt and rice and mix well.}}
^₄^{_{Pour the mixture into the ramekins.}}
^₅^{_{Pour just enough boiling water into the oven tray to cover the ramekins halfway.}}
^₆^{_{Place in the oven and bake for about 40 minutes or until the puddings are set.}}
^₇^{_{Let cool till lukewarm, then sprinkle with caster sugar and using a chef’s torch, create a sugary crust on top.}}

Spekko basmati extra-long grain

Spekko basmati extra-long grain

Spekko basmati extra-long grain

Spekko basmati extra-long grain

_{Yummy and impressive, this is the ideal dessert to serve guests. The creamy milk mixture is infused with spices and the pudding is baked in ramekins and finished with a crunchy sugar topping.}

^INGREDIENTS:
^{_{500ml (2c) milk}}
^{_{250ml (1c) cream}}
^{_{2 aniseeds}}
^{_{1 whole clove}}
^{_{1 piece cinnamon}}
^{_{100ml sugar}}
^{_{4 extra large eggs}}
^{_{2 egg yolks}}
^{_{Pinch of salt}}
^{_{500 ml (2c) cooked Spekko basmati extra-long grain white rice or jasmine long-grain white rice}}

^_TOPPING
^{_{Castor sugar}}

^METHOD:
^{_{Preheat the oven to 180°C. Spray 6-8 ramekins with cooking spray and arrange in an oven tray.}}
^₁^{_{Place the milk, cream and spices in a saucepan and heat until just under boiling point. Remove from the heat and allow to infuse for}}
^{_{5 minutes. Remove the spices.}}
^₂^{_{Beat the eggs and egg yolks. Slowly add the spice-infused milk and the sugar and beat well.}}
^₃^{_{Add salt and rice and mix well.}}
^₄^{_{Pour the mixture into the ramekins.}}
^₅^{_{Pour just enough boiling water into the oven tray to cover the ramekins halfway.}}
^₆^{_{Place in the oven and bake for about 40 minutes or until the puddings are set.}}
^₇^{_{Let cool till lukewarm, then sprinkle with caster sugar and using a chef’s torch, create a sugary crust on top.}}

Spekko basmati extra-long grain

Spekko basmati extra-long grain

Spekko basmati extra-long grain

Spekko basmati extra-long grain