Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

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Chocolate Cupcakes

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Salwaa’s Chocolate Cupcakes

Chocolate Mousse Cupcakes

Here’s an easy recipe for you to try out with your kids today.

Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
225g soft butter/margarine
1 cup castor sugar
4 extra-large eggs
2 cups self-raising flour
1 tsp baking powder
½ cup cocoa powder
1/4 cup milk or as needed

Method:
Line 2 muffin / cupcake tins with cupcake cases.
Add all the ingredients, except the milk, into a large bowl. Using an electric hand whisk, beat together until just smooth. Add a little milk until the mixture is of a dropping consistency, the mixture shouldn’t be runny.

Spoon the mixture into the paper cases. #capemalaycooking
Bake the cupcakes in a preheated oven, 170°C for 15-20 minutes or until well risen and firm to the touch. Transfer to a wire rack to cool.

Topping:
175 g butter, softened
350g icing sugar
3-4 Tbsp cocoa powder

To make the topping, put the butter in a bowl and beat until fluffy and creamy. Sift in the icing sugar and cocoa powder, beat until smooth and creamy. Add a drop of milk if the mixture is too stiff.

Chocolate Cupcakes

When the cupcakes are cold, spread or pipe frosting on top of each cupcake, and decorate according to your choice.

Alternatively, mix chocolate mousse according the packet instruction and pipe using a spiralling motion onto the cupcakes in a large swirl.

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Tandoori Chicken

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Salwaa’s Tandoori Chicken

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. The dish originated from the Indian subcontinent and is popular in many other parts of the world.

Tandoori Chicken

From My Kitchen To Yours – keeping our heritage alive.

Salwaa Smith – Cape Malay Cooking & Other Delights

4 chicken quarters, skinned
½ cup plain yoghurt, low-fat or full-fat
1 tsp garam masala
1 tsp fresh ginger
1 tsp crushed garlic
1 ½ tsp chilli powder
½ tsp borrie / turmeric
1 tsp koljana / coriander
1 Tbsp lemon juice
1 tsp salt
1 tsp paprika
1 Tbsp oil

Rinse and pat dry the chicken.

Make 2 deep slits in the chicken quarters, place in an oven proof dish.

In a bowl mix together the yoghurt and the rest of the ingredients.

Stir until well combined.

Spread the spice mixture over the chicken, cover and refrigerate for at least 3 hours.

Bake in a preheated oven at 240°C for 30 minutes or until the chicken are evenly browned on top and cooked through.

Serve with salads and flat bread.

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All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Spiced Fruit Loaf

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Salwaa’s Spiced Fruit Loaf

A treat when freshly baked and spread with butter, served with my Ingelegde Vis (pickled fish) 

This absolutely delicious Spiced Fruit Loaf not only tastes amazing but the aroma, gently wafting from the oven, makes the whole house smell incredible. Cinnamon and bread filled with tasty dried fruit, baking together.

Who needs air freshener when you can bake this wonderful Spiced Fruit Loaf.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Spiced Fruit Loaf Served With Pickled Fish

In a large mixing bowl add the following:
3/4 cup lukewarm milk
2 eggs
3 TBSP of soft butter
1/2 tsp salt
3 TBSP brown sugar
1 TBSP mixed spice
1/2 tsp ground nutmeg
1TBSP finely grated orange peel
1 TBSP finely grated lemon peel
1/2 cup currants
1/2 cup raisins
3 1/2 cups bread flour
1 packet yeast

Spiced Fruit Loaf

Method:

Mix together to form a dough.

Knead for about 10 minutes until dough is smooth and elastic.

Cover the bowl with plastic wrap and leave to rise until double in size.

When it is risen knock down lightly and decide into 10 equal balls.

Grease a large loaf tin with butter.

Put the balls of dough into the baking tin and leave to rise again for about 30 minutes.

Bake in a pre-heated oven at 200°C for about 20 – 25 minutes.

For the glaze
Boil together juice of one orange and 3 TBSP of honey / golden syrup until sticky. Brush over warm loaf as soon as it comes out of the oven.

Enjoy!

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Spiced Fruit Loaf and Pickled Fish

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Tuna Breyani

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Salwaa’s Tuna Breyani

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
2 cups long grain rice
2-3 tins of tuna
1 cup frozen mixed vegetables
1 cup vegetable oil
3 potatoes
2 large onions, sliced thinly sliced
1 tomato, chopped
¼ cup buttermilk
1 – 2 green chillies, chopped
1 ½ tsp jeera / cumin
3 cloves
3 allspice
3 cardamoms
2 stick cinnamons
1 tsp salt
2 Tbsp butter
2 tsp fish masala
2 tsp garlic, minced
1 tsp salt
½ – 1 tsp chilli powder
Juice of 2 lemons
1/2 tsp turmeric / borrie

Method:
Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.

Meanwhile, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly.

Arrange the tuna with the masala on top of the rice on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water.

Cover and steam to complete over low to medium heat for about 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

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