Monthly Archives: December 2013

Spring Rolls


Spring rolls are a large variety of filled, rolled appetisers. Here is a recipe for crispy vegetable spring rolls. Dip hot, fried spring rolls in sweet spicy sauce.

Fried Spring Rolls

Ingredients:
1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
1 onion, sliced
1 teaspoon ginger & garlic paste
1 tablespoon soya sauce
1 chopped green chilli
Salt and pepper to taste
1 teaspoon oil 
20 sheets filo pastry
 
Method:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from the heat and allow to cool completely.
 
Filling
 
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
 
Filo Pastry
 
 
Filling and rolling:
Defrost the pastry to room temperature before separating the sheets.
 
Filling
 
 
Lay out one sheet; add about 2-3 tablespoons (depending on the size of your spring roll sheets) of the vegetable filling towards one corner. Fold in the end of the corner first and then both sides.
 
Folding
 
 
Fold in the end of the corner first and then both sides.
 
Folding
 
 
Once these ends are firmly placed, start rolling towards the other end until fully done.
 
Crispy Fried Spring Rolls
 
 
Deep fry until golden brown.
 
Cook’s notes:
– Add cooked, shredded chicken pieces.
– You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
– Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.
 
Chilli Sauce Recipe –  https://www.facebook.com/photo.php?fbid=205809582791310&set=a.204968582875410.48230.183695408336061&type=3&theater
 

Roast Leg Of Lamb


Roast lamb

Serve this tender lamb with your favourite gravy and vegetables.

Ready in 2 hours 30 minutes

Ingredients:

10 cloves of garlic

10 cloves

10 bay leaves

1 whole large leg of lamb, bone in (about 2.2kg)

Salt & pepper to taste

Method:

1. Preheat the oven to 190C.

2. Put the lamb into a large roasting tin. Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.

3. Stuff 1 clove of garlic, clove, bay leave into the each of the cuts. Rub the leg of lamb with salt and pepper according to taste. Add a cup of water into the tin. Cover the tin loosely with foil and roast for 1 hour 30 minutes, adding more water if necessary. Remove the foil and cook for another 30 minutes.

4. Put the meat on a platter, cover loosely with foil and leave in a warm place to rest for 15 minutes before carving. Serve with gravy, roast potatoes, a selection of vegetables of your choice.

ROAST LEG OF LAMB

COMPETITION TIME!


Would you like to own a bespoke Cape Malay Cooking apron?

Just follow these simple instructions and be in with a chance of winning an apron.
1. Like my page Cape Malay Cooking & Other Delights
2. Share my page: www.facebook.com/capemalaycooking
3. Email or inbox me a photo of my tried and tested recipes, I’ll add all the photos I receive to my “tried and tested” folder.

Email the photos to: enquiries@capemalayfoodltd.com

A winner/s will be randomly chosen in February. The competition will run until February so there’s plenty of time to try a few of my recipes and send me photos of the end result.
Good luck!!!

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Win a Cape Malay Cooking Apron

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