Monthly Archives: February 2015

Pickled Brisket with Creamy Mustard Sauce


Raw First Cut Pickled Brisket

Pickled brisket is really one of my favorite meats, especially when it comes to brisket.  has the best first cut pickled briskets, and whenever I cook it, it is devoured with great enthusiasm. Who does not enjoy a corn beef sandwich on delicious rye bread with mustard and of course sauerkraut? However, I am not giving the recipe for a corn beef sandwich as you can put that together yourselves once you have cooked the pickled brisket, but I am taking it a step further and sharing with you my mustard sauce that I have finally mastered. Continue reading

Eggplant and Butternut Squash Curry

I mentioned a while back that I am really into eggplant at the moment, so here is another eggplant recipe. This is not a meat dish, but a vegetarian curry. It is filled with a delicious blend of flavors, and the taste is not of a hot, burning curry, but rather of a flavorsome blend of delicious herbs and spices. I learned to blend my own spices for curries back in Johannesburg when I attended an  Indian vegetarian cooking course. I have always practiced what I learned then, and to be honest, I really prefer a curry with my own blended spices than a curry I make with just curry powder. So go on, give it a try, and let me know what you think.

Curried Eggplant and Butternut Squash Curry over Steamed Brown Rice


Eggplant and Butternut Squash Curry


1 Tbs. olive oil
1 large onion coarsely chopped
2 cubes frozen garlic or 2 cloves garlic finely chopped
1 Tbs. finely chopped fresh ginger
2 jalapeño peppers, seeds removed, finely chopped

Fresh Jalopena chillies

Fresh Jalapeno chillies1 tsp. salt

1 tsp. salt
1/4 tsp. black pepper
1 large eggplant cut into cubes
1 lb. diced butternut squash (available from certain supermarkets already diced or peel and dice your own)
10 oz. sliced button mushrooms
1 large slicing tomato – coarsely diced
1 packet extra firm tofu
2 tsp. dried coriander
1and1/2 tsp. dried cumin
2 tsp. paprika
3 tsp. strong curry powder
2 – 3 cups water
6 oz. thick creamy canned coconut milk
1 avocado pear diced
2 Tbs. chopped cilantro leaves (optional)


Heat olive oil in a deep skillet or sautee pan. Add the garlic, ginger and jalapeño peppers. Cook for a minute so that the flavors can diffuse into the oil.
Add the chopped onions, and season with salt and pepper. Cook until they begin to caramelize.
Add the diced butternut and cook on medium heat, stirring the ingredients from time to time to avoid them sticking to pan or burning

Diced butternut and eggplant

Diced butternut and eggplant

Add the diced eggplant and continue cooking. If the vegetables start to stick to pan, add a 1/2 cup of water and let them cook till the water is fully absorbed.
Add the pepper, cumin, coriander, paprika and curry powder and mix well.




Chopped mushrooms and fresh corriander and spices being added

Chopped mushrooms and fresh cilantro and spices being added



Add the sliced mushrooms and let them cook till they soften. Add a little more salt.
Add the diced tomato and let the vegetables cook a little more.
Cover the vegetables with the water, and let them cook at a low heat.

Cut the tofu into cubes and add to the vegetable mix.

Tofu added to the vegetables covered with water

Tofu added to the vegetables covered with water

Vegetables should absorb all the flavors and cook till tender, but not too soft that they become mushy.


Add the coconut milk and let it dissolve in the curry, and just before you are ready to serve, fold in the diced avocado pear.

Cooked curry with fresh avocado pear added

Cooked curry with fresh avocado pear added

This dish is delicious served with steamed brown  or white rice  and a chopped Israeli salad. I also sometimes serve a type of raita with Greek yoghurt blended with some salt, cumin, and coriander.