Early this morning as I was on my way to the Expresso show studios to present this recipe then BOOM! Out of nowhere, another car comes to my lane hitting my car on the passenger side.
Anyways, I didn’t get to the studio as we had to wait for the traffic officers and take statements…..
Back to the dish….
Today is International Carrot Day and I was asked to prepare a recipe using carrots. I came up with the stir fry recipe below. Carrots are a good source of the antioxidants, good for your eyesight, vitamin c, folic acid and many more….
Personally, I love snacking on baby carrots. Those packets of ready to eat baby carrots were made for me. If they are used in a recipe, I do not want them to lose that crunch.
The recipe I’m presenting uses chicken hearts. For some reason people struggle to get them. I’ve received a handful of emails asking where to get them. Even the guys at Expresso could not get them (I’m told they went to three different stores) therefore I had to go buy them myself. The one place that sells chicken hearts in Cape Town is the Gugulethu Spar. I travel to Gugs whenever I’m looking for items such as chicken hearts, tripe (the green one) or chicken feet. Otherwise, one can always replace them with giblets or chicken livers.
One can also play around with the recipe and add different flavourings as the recipe is quite spicy. I’ve added sour milk, chutney and chicken stock powder to tone down the spiciness and round up the flavours. Flour and water are added to thicken it up.
The dish is perfect for the chilly autumn and winter weather. Last but not least, I’ve paired the dish with Vergelegen Shiraz 2010. Any other good Shiraz will do, it perfectly washes down all that spiciness.
How do you prefer your carrots? Do you like them cooked or raw?
Chicken Hearts, Carrots and Mushroom Stir-Fry
15ml (1T) oil
500g chicken hearts, cut into strips/halves or whole
80ml boiling water
5ml (1tsp) chicken stock
15ml (1T) oil
1 onion, sliced
3 cloves garlic, sliced
5ml (1T) fresh ginger, finely chopped
2 chillies, chopped
10ml (2tsp) curry powder
1 green pepper, cut into strips
3-4 carrots, cut julienne
250ml (1cup) button mushrooms, sliced
3 tomatoes, peeled and chopped
30ml (2T) tomato paste
5 sprigs thyme, chopped
Salt and pepper
30ml (2T) chilli / tomato chutney
5ml chicken stock powder
80ml sour milk
15ml (1T) flour
30ml (2T) cold water
- Heat oil and fry chicken hearts stirring well until they look brown in colour.
- Add some water and stock and let simmer for 3 to 5 minutes, stirring in between.
- In another saucepan, heat oil and sauté onion, garlic, ginger and chillies.
- Add curry powder, green pepper, carrots, mushrooms and continue stirring for another 2 minutes. Adding a little bit of water in between.
- Add tomatoes, tomato paste, chicken hearts, thyme and stir and cook gently for 5 to 10 minutes. Do not overcook the veggies.
- Season with salt and pepper.
- For variation: Add chutney, stock powder and sour milk. Make a paste with flour and water.
- Add the paste to the saucepan, stir and cook for a minute or so.
- Serve with pap, bread or rice.