Author Archives: Cape Malay Cooking & Other Delights
National Milk Tart Day
On 27 February South Africans celebrate National Milk Tart Day. Milk Tart (melktert) is a classical South African dish. Traditional Milk Tart is made up of a shortbread crust with a filling of milk and lots of eggs resulting in a lighter texture. Milk Tart can be enjoyed hot or cold. Milk tart (melktert) is thought to have originated in the latter half of the 17th century by Dutch settlers in South Africa. The Dutch East India Company established Cape Town in 1652 as a way-station for ships travelling from the Netherlands to Indonesia and back. Their ships would bring cinnamon and other spices to Cape Town (and Europe) from South East Asia. Local bakers used the imported cinnamon, combined with fresh dairy from farms in the Cape Colony, to create this wonderful custard based tart.
Here are a couple of recipe to start you off.
Traditional Cape Malay Milk Tart – this is a time consuming recipe but well worth it at the end. I can remember my mom making trays of melktert for functions and my job was to fill the trays with the base and I had to ensure there were no holes otherwise the melktert would flop and turn upside down! This recipe serves 6
Short Bread Base For Milk Tart
Ingredients:
1 egg
125 g butter
1/4 cup cooking oil
3/4 cup sugar
2 cups self raising flour
1 cup cake flour
1 teaspoon vanilla essence
l level teaspoon baking powder
Method:
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a soft ball of dough. Line a 20 cm by 20 cm oven proof dish with approx half of the pastry. (You can use the other half to make Herzoggies) The pastry should be as thin as possible with no holes. It is very important that the base contains no holes as it will cause the Milk Tart to bake upside down.
Filling
Ingredients:
1 litre + 1 cup milk
12 eggs
250 ml sugar
5 cardamom pods
2 stick cinnamons
Method:
Boil the milk in a saucepan with the cardamom and stick cinnamon . Allow to cool. Whisk the eggs and sugar until light and fluffy. Strain the cooled milk, using something like a very fine strainer or sieve. Combine the milk and the eggs mixture.Pour the filling into the dish ensuring not to pour all the liquid on one place as it may cause a “hole”. Bake in a preheated oven at 180 C for 40 minutes until set.
Milktart
Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Although it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quick as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. The recipe serve 4
Ingredients:
¾ cup self-raising flour
2 cups milk
3 eggs
½ cup sugar
1 teaspoon vanilla essence
25 g melted butter
Pinch salt
½ teaspoon fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23 cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180 C. Serve warm or cold
Chicken Jalfrezi
This is a Pakistani recipe for a spicy curry. The chicken is marinated before the time and then cooked in a thick onion sauce. You can always adjust the chillies if you find it’s to spicy hot.
Spicy chicken curry cooked in a thick sauce.
Serves 4
Ingredients:
For the sauce:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste
For the chicken & veg:
500g chicken breasts, washed & diced up
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves
Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned.
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency.
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted,
with the onion mixture when it was simmering whilst I prepared the chicken.)
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce.
Stir and leave to simmer for another 10 minutes. Keep warm.
Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillies. Stir this until the onions and pepper soften just a bit
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes.
Just before you dish it up, stir in the garam masala and chopped dhanya leaves.
Serve with basmati rice or naan bread.
Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken.
Fancies
Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc…
This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk
For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work
Method:
- Preheat oven to 180C.
- Grease a 30x20cm baking tin with butter or oil.
- Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
- Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
- Add vanilla essence.
- Add flour and baking powder and mix well.
- Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
- Pour into prepared tin.
- I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
- Bake for 25 minutes.
- To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
- Allow to cool slightly, turn out into a cooling rack to cool down completely.
- Remove greaseproof paper.
- Cut the cake into squares.
To complete the cakes:
- Mix the jam and hot water together until the jam has dissolved.
- Put the coconut into a little bowl.
- Lightly dip the cakes one at a time into the jam water, do not drench.
- Roll the cakes in the coconut to cover completely.
- Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.
- Decorate with fresh or drained canned fruit.
Completed Fancies
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.
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.
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
Filling and rolling:Defrost the pastry to room temperature before separating the sheets.
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.
Fold in the end of the corner first and then both sides.
Once these ends are firmly placed, start rolling towards the other end until fully done.
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
Eid Mubarak
Eid Mubarak
As Ramadan leaves us, we pray that Allah accepts from us all the acts of worship that we have been diligently performing during this month, and may He give us the ability to maintain our determination and enthusiasm that He blessed us with – Ameen!
Prawn Breyani
Prawn Breyani
Prep Time: 1 hour, 30 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
500g Basmati rice
1 kg large prawns shelled and deveined
To marinate prawns:
1 cup yogurt
Juice of 1 lime/ lemon
1/2 tsp turmeric powder
2 tablespoons garlic paste
1 tablespoon ginger paste
Salt to taste
To fry: 4 large onions sliced thinly (divided into 3 equal portions)
3 large tomatoes chopped finely
For dry masala/ spice mix:
2 tablespoons whole koljana/coriander seeds
1 tablespoons whole jeera/cumin seeds
1 tablespoon saunf/ aniseed/ fennel seeds
1 tablespoon poppy seeds
2 pieces of cinnamon
5 cloves
5 green cardamom
10-12 black peppercorns
2 dry red chillies
For wet masala: 2 green chillies
1/2 cup fresh dhanya leaves
1/2 cup fresh mint leaves
3-4 tablespoons fresh chopped dhanya/coriander leaves
4-5 tablespoons cooking oil
Preparation:
Wash the rice. Soak it in warm water for 30 minutes.
Cook the rice till almost done. Drain remaining water (if any) and keep aside.
Marinate the prawns with the marinating ingredients.
Heat a flat pan on a medium heat and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.
Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder or use a mortal & pestle.
Grind the ingredients mentioned under “For wet masala”, to a smooth paste in a food processor.
Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish breyani later.
In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.
Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.
Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required.
Remove from heat.
Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.
Garnish with the crispy fried onions, chopped dhanya leaves. Cover the dish and seal tightly.
Bake in a hot oven for 30 minutes.
Arabian Breyani
Arabian Breyani
Ingredients
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Chops Sosatie
Chops Sosatie
Chops Sosatie
1kg lamb chops
500g thinly slices onions
Marinade:
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
45ml sugar
5ml salt (or too taste)
Marinated Chops Sosatie
Combine the marinade ingredients and marinade chops for at least 1 hour or longer if you have time. Transfer into a oven proof dish cover with sliced onions and cook, covered, with aluminium foil in a preheated oven (200C) for 50 – 60 minutes.
Ready For The Oven
Serve with mashed potatoes and steamed mixed vegetables.
Savoury / Dhanya Rice
Dhanya Rice
Serves 4
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped dhanya
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt, add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
Mavrou
Mavrou
A Cape Malay traditional dish which is usually served at weddings, on Eid and other special occasions. Mavrou is a very colourful dish and is usually made with steak.
Mavrou
Ingredients:
1 kg cubed steak or goulash
10 ml salt
10 ml ground jeera (cumin)
15 ml ground koljana (coriander)
10 ml barishap (fennel seeds)
15 ml crushed red chillies
3 cloves
3 whole all spice
10 ml ground ginger
10 ml ground garlic
3 cardamom pods
3 cinnamon sticks
Few strands saffron (optional)
4 large onions, thinly sliced
Oil for braising onions
2 large tomatoes, grated
Method:
• Combine all spices and mix well with meat. Marinate for at least an hour.
• Heat oil in large pot and braise onions until soft and golden, adding water when necessary.
• Add meat and cook covered until soft, adding water when necessary.
• Serve with white or savoury rice decorated with boiled eggs cut into quarters.
VARIATION:
Served with steamed mix vegetables of peas.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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