Monthly Archives: March 2022

Pickled Fish


Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.

Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!

Ingredients:
1kg snoek or any firm fish cut into large slices

Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie

1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves

Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU

You can still get my Children’s Cookbook for only R99, limited stock available.

Marrow & Frikkadel Stew / Bredie


Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.

Salwaa Smith – @capemalaycooking

From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste


Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.

Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.

Watch My YouTube Tutorial⤵️

Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish

Samosa Recipes


With Ramadan around the corner I thought I’d share some alternative samosa fillings. Samosas are perfect to accompany your soup for Iftar or to enjoy as a light snack with your favourite dip or chutney.

Samosas are made with fried or baked pastry with a savoury filling, such as spiced potatoes, cheese & onions and minced meat (lamb, beef or chicken). The traditional mince and onion filling remains a firm favourite amongst many.

Samosas are traditionally deep fried in vegetable or sunflower oil. For a healthy alternative brush your samosas with olive oil and bake at 190ºC for 40 minutes or until golden brown and baked through. Samosas can also be air fried using the same method as for your conventional oven.

Cheese & Onion Samosa Filling

Ingredients:

2 large onions, peeled and chopped finely 

200g grated cheddar cheese

2 Tbsp cake flour

1 – 2 tsp crushed red chillies

1tsp roasted masala

2Tbsp fresh coriander / dhanya

Method:

Mix the flour with the cheddar cheese to prevent the cheese from sticking together.

Add the rest of the ingredients mix gently together and fill your samosa pur.

Chicken & Corn Samosa Filling

Chicken & Corn Samosa Filling
Ingredients:

2 chicken breasts

4 cloves garlic, grated

3 – 4 green chillies, chopped

1 red pepper, finely chopped

2 Tbsp dhanya / fresh coriander

1 chicken cube

2 cups corn (drain water if using from a can)

1/2 cups mozzarella cheese (optional)

1 bunch spring onions, chopped


Method:

Boil the chicken with the chicken cube, garlic and enough water to cover till cooked, about 10 minutes.

Drain the water completely.

Allow the chicken to cool and shred into pieces.

Add the remaining ingredients.

Season with salt to taste.

Use as a filling for samosas or spring rolls.

Fajita Samosa Filling

Fajita Samosa Filling

Ingredients:

400g deboned chicken breasts (about 2 chicken breasts) 

1 red pepper 1 yellow pepper 1 green pepper 

2 large onions 

1 Tbsp oil (olive or normal cooking oil) 

½ – 1 tsp crushed red chillies 

1 tsp jeera /cumin 

1 tsp paprika 

¼ tsp garlic powder 

1 tsp salt (or to taste) 

1 tsp freshly crushed black pepper 

200 strong cheddar cheese 

2 tsp lemon juice 

Method:

Cook the chicken breasts in a little water. 

Add water as needed but don’t add too much, just so it does not stick or burn to your pot. 

Meanwhile chop the peppers and onions finely. 

Once the chicken has cooked removed it from the pot and allow to cool. 

Shred the chicken breasts into small pieces. 

Heat the oil in the pot add the onions and peppers, sauté for about 5 minutes. 

Add the rest of the spices, stir and cook a further 5 minutes, don’t add water. 

Cool completely before adding the shredded chicken, cheese and lemon juice. 

Fill your samosas as you normally would.

Serve with a chutney dip. 

Learn to make samosas from scratch by following my tutorial above. You’ll learn how to make the samosa leaves / pur as well as traditional mince filling.

Please support @capemalaycooking by purchasing Salwaa’s Sweet & Savoury eBook for only R75

%d bloggers like this: