Monthly Archives: June 2018
Cape Malay Cooking Lessons (based in Newfields)
7th July – learn to Cape Malay curry & flaky roti plus samosa making demo
14th July – learn to make Cape Malay breyani plus koesister making demo
We provide all the ingredients, eat in or take away at the end of the session.
R300 per lesson per person. Your payment confirms your place.
Booking essential via WhatsApp 0719249583
#capemalaycooking #cookinglesson #authentic #capemalay #capetown #southafrica #salwaascapemalaykitchen
Here follows an update on our future activities at Salwaa’s Cape Malay Kitchen.
In addition to our frozen and spice ranges we offer cooking and baking classes for kids aged 7 – 18yrs during school holidays.
We also offer baking sessions for birthday parties. Minimum 10 kids per party.
Bookings are now open for our Little Chef Cooking Club
Biscuits Making (7-15yrs)
Burger Making (7-15yrs)
Cupcake or Chocolate Cake Making (7-15yrs)
Roti & Curry (12-18yrs)
Venue: Salwaa’s Cape Malay Kitchen, 5 Alleman Road, Newfields
Instructors: Salwaa & Tohierah
Price: R100 per session
50% deposit secures your child’s place. Limited place available.
Price includes cooking / baking activities, ingredients, children get to take their creations home at the end of the session. Refreshments (cold drink) will be available.
Salwaa Smith – Cape Malay Cooking & Other Delights.
Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast. Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)
There’s still a couple of days left if you want to start making your own corned beef. 🙂 Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.
4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside
Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.
Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.
Remove the corned meat from the brine and rinse it thoroughly under cool running water.
Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.
Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.
*Pink salt is available from spice shops
**Homemade Pickling Spice
•2 tablespoons mustard seed.
•1 tablespoon whole allspice.
•2 teaspoons coriander seeds.
•2 whole cloves.
•1 teaspoon ground ginger.
•1 teaspoon crushed red pepper flakes.
•1 bay leaf, crumbled.
•1 cinnamon stick
©️ All Rights Reserved @ Cape Malay Cooking