A fusion of taste
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In her cookbook, Flavor’s, Shanaaz Parker embraces an abundance of old and new ingredients to create a fusion of taste that excites.

We selected our favourite fusion of taste recipes to share with you, our readers.

Butternut and sweet potato in mango curry sauce
Serves 4–6

Ingredients
  • 1 kg firm half-ripe mangoes, peeled and flesh cut into chunks
  • A large butternut, cut into chunks
  • 3 medium sweet potatoes, cut into chunks
  • 30ml lemon juice
  • 60ml butter, melted
  • 30ml oil
  • 1 large onion, chopped
  • 3 green chillies, finely chopped
  • 15ml garlic paste
  • 5ml ground coriander
  • 10ml ground cumin and 10 ml chilli powder
  • 5ml tikka spice
  • salt to taste
  • 250ml fresh cream
  • 100ml chopped coriander
Method
  • In a processor, blend mango till smooth, then set aside in a small bowl.
  • Place butternut and sweet potato in a large bowl of water, adding 30ml lemon juice. Keep aside.
  • In a large pot heat oil and butter; add onions and chillies and braise until golden.
  • Next, add spices and blend with the onion, adding 250ml water. Bring to a slow boil till fragrant.
  • Drain the water from the vegetables and add only the sweet potatoes to the pot. Cook over low heat for 7–10 minutes till just tender.
  • After that, add butternut and mango puree, and cook for a further 5–7 minutes till all vegetables are cooked through and soft.
  • Add cream to the pot and simmer till sauce is thick and gravy-like.
  • Sprinkle with coriander before serving.
  • Serve with Basmati rice and sambals

One pan chicken vegetable bake
Serves 4–6

Ingredients
  • 60ml butter
  • 1kg chicken thighs, cleaned and washed
  • 10 baby potatoes, scrubbed
  • 8 whole garlic cloves, unpeeled and crushed
  • 2 thin, long sweet potatoes, scrubbed and cut into thin slices
  • 1 medium butternut, cut into large chunks, do not peel
  • A red onion cut into large wedges
  • 2 tomatoes, grated
  • 30ml oil
  • 3 lemons, the rind grated and the juice extracted
  • 250ml whole cocktail cherry tomatoes
  • 1 punnet whole baby mushrooms
  • 2 chillies, chopped
  • 100ml mustard sauce
  • 250ml sweet chilli sauce
  • 100ml peri peri sauce
  • 60ml honey
  • salt and pepper to taste
  • a few sprigs of coriander
Method
  • Preheat oven to 180°C.
  • Spray an oven tray with nonstick cooking spray.
  • In a large bowl, add chicken, baby potatoes, garlic, sweet potatoes, butternut, peppers, onions and tomatoes.
  • Add salt and a good amount of freshly milled pepper. Toss together.
  • Place chicken and vegetables and mix in oven tray; top with butter and pour oil over to coat well.
  • Roast for 30–40 minutes until chicken and veggies are tender, then remove chicken tray from oven.
  • In a bowl, mix together all remaining ingredients and toss with chicken and vegetables.
  • Return tray to oven and bake for a further 10–15 minutes until chicken and vegetables are browned and cooked through completely.
  • Garnish with sprigs of coriander.
  • Serve with crusty bread

 

Crunchy black forest dessert with custard cream
Makes 6

Ingredients
  • 1 packet chocolate crunchy biscuits
  • 50ml almonds, flaked
  • 2 punnets fresh cherries, stones removed
  • 500ml strawberry juice
  • 60ml castor sugar
  • 100ml strawberry jam
  • 6 whole cherries with stems for garnish
Custard cream:
  • 250ml fresh cream
  • 125ml ready-made vanilla custard
  • 30ml icing sugar
  • 5ml cherry essence
  • 6 tall dessert glasses
Method
  • Beat cream, icing sugar, custard and essence in a bowl with an electric mixer until soft peaks form. Then, put to chill in refrigerator.
  • In a medium pot, add cherries, strawberry juice and sugar.
  • Bring to a boil over low heat, stirring until sugar dissolves.
  • Add jam and simmer till fruit becomes soft and juice thickens to a syrup, taking care that the fruit does not break up.
  • Sprinkle half of the almonds into the base of each glass, reserving the rest for later use.
  • Top with biscuits, then add the fruit mixture, dividing equally between the glasses.
  • Sprinkle with reserved nuts.
  • Finally top with custard cream and place a cherry in the centre.

About the book

Shanaaz Parker has authored five cookbooks, and is well-known as a vibrant and informative radio food presenter. She has also been featured on SABC in educational and cultural programmes in the culinary arts. In this book, Shanaaz underwent another adventure in the culinary arts to find the ultimate fusion of taste. She gives you flavourful recipes with meats, chicken, fish and vegetables, as well as a colourful section on chutney and desserts. Flavor’s is available at all good book stores

Find more mouthwatering, tasty recipes here and here.

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