Category Archives: Minced Meat
Kebabs
Salwaa’s Kebabs or Burgers
Beef Kebabs
Cape Malay Cooking & Other Delights
Kebabs or burgers can be made weeks before the time, pre-baked and frozen. Homemade, no preservatives. You’ll get approximately 15 burgers from a kilogram of chicken mince. You may substitute the chicken mince with steak/beef/lamb mince. Make chicken mince by shredding fillets in a food processor.
My recipe for kebabs or burgers
Ingredients:
1kg fresh chicken or steak mince
3 large onions, finely grated
1 Tbsp. minced garlic
1 1/2 Tbsp. minced ginger
1 Tbsp. minced green chillies or to taste
1 heaped Tbsp. jeera/cumin powder
2 tsp salt or to taste
1 bunch dhanya, finely chopped
Chicken Kebabs
Method:
Mix all the ingredients together in a large mixing bowl. Cover and refrigerate overnight for the flavours to develop. Next day shape the mixture into burgers or use a burger shaper. Separate the burgers with round pieces of greaseproof paper, big enough to cover the whole burger. Freeze until needed. This mixture can also be used to make chicken kebabs. Pre-bake for about 6 minutes in the oven to hold the shape (can be frozen at this point) before putting the kebabs on the grill. Cook from frozen. Serve with naan bread and a healthy salad for a scrumptious meal.
Homemade Lamb Burgers
Spicy Meatballs
Spicy Meatballs
Spice meatballs served with flat bread and a yoghurt salad. Quick, refreshing and very easy to make for a light meal on a hot summer’s day.
Salwaa Smith – Cape Malay Cooking & Other Delights
Ingredients:
500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 tsp garam masala
1 tsp jeera/cumin
1 tsp paprika
1 tsp cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
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Method:
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce. Serves 4
Flat Bread
4 cups wholemeal flour
1 cup lukewarm water
1/2 tsp salt
4 tbsp butter (optional)
Pour the flour and into mixing bowl. Make a well in the middle of the flour. Gradually pour in the water and mix to make a dough. You may need more water but start with a cup full. Turn out onto a floured surface and kneed for 5 – 8 minutes until smooth and elastic like. Place the dough back in the bowl and leave to rest for 30 minutes. Divide the dough into 10 -15 pieces, depending on how big you want the bread. Roll out into a flat disk on a floured surface. Heat a dry frying pan until hot and cook one at a time. Cook each side until it begins to puff up, about 1 – 2 minutes on each side. Smear each side of the flat bread with butter, if using. Wrap it in foil to keep warm whilst the other bread are being baked. These flat breads may be used as tortilla wrappers if rolled out very thinly. Makes 10 – 15 flat breads.
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Bobotie
Salwaa’s Cape Malay Cooking
From My Kitchen To Yours – keeping our heritage alive since 2011!
Bobotie is made from minced meat, usually beef, flavoured with onions and lots of pungent spices for a rich flavour. The curried minced meat are topped with a creamy egg custard baked until golden brown. As a variation dried fruit is added in the mince mixture before baking. Bobotie is traditionally served with mashed potatoes, veg and yellow rice. Watch here how I make my bobotie over the braai.
Bobotie one of the oldest and most delicious recipes in Cape cuisine. Read more about the Battle Over Bobotie here
Ingredients:
2 slices white bread (preferably a couple of days old)
2 tablespoons cooking oil
1 large chopped onion
1/4 teaspoon ground cloves
1 tsp crushed garlic
salt to taste, 1 – 2 teaspoons
3 teaspoons curry powder
1 teaspoon turmeric
500g minced meat (lamb or beef)
1 large egg
2 tablespoons lemon juice
6 bay leaves
For the topping:
3 large eggs
1 cup milk
Method:
Preheat oven to 180°C. Pour cold water to cover over the bread and set aside to soak.
Meanwhile fry onions in oil until they soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 2 tablespoons water if necessary to prevent the onions from sticking.
In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.
Tip into an ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
Bake the Bobotie in a preheated oven for 35-40 minutes. At this stage I take a fork and just ever so slightly scrape the top to even it. Mix the eggs and milk together and pour the mixture over the Bobotie.
Return it to the oven and bake grill a further 5 -10 minutes until the egg mixture has cooked and the top of the Bobotie and a beautiful golden brown colour.
Serve with almond yellow rice, braised rice, vegetables and mango chutney.
Variations:
– Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
– Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
– One or two beaten eggs can also be stirred into the meat mixture if you like.
– Substitute lemon leaves for the bay leaves if you can find them.
Watch me making bobotie over the braai! Combining one of South Africa’s beloved heritage dishes with our nations favourite pass time, Braai-ing
Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Shepherd’s Pie, Cottage Pie, Oond FrikkadelIngredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, grated
1 slice bread soaked in water (preferably day or two old)
1 large 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.
Transfer the mixture into an oven proof dish.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
Yellow Rice
Yellow Rice Recipe
Serves 6
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, 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 yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
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CHILLI CON CARNE
Chilli Con Carne Recipe
This great chilli has to be one of the best dishes to serve to friends for a casual get-together. It’s easy to throw together using mostly store cupboard ingredients.
Chilli Con Carne
Ingredients:
1 tablespoon oil
1 large onion, chopped
1 red pepper, chopped
1 teaspoon crushed garlic
1 heaped teaspoon hot chilli powder
1 teaspoon paprika
1 teaspoon ground jeera
500g lean minced beef
1 beef stock cube
400g can chopped tomatoes
½ teaspoon dried mix herbs
1 teaspoon sugar
2 tablespoon tomato purée
410g can red kidney beans
Method:
- Put your pan on the stove over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
- Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon . The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
- Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Add the mixed herbs and the sugar, and add a good shake of salt and pepper. Squirt in about 2 tablespoons of tomato purée and stir the sauce well.
- Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
- Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with boiled plain rice or my kids love it with cooked spaghetti.
PASTA BAKE
PASTA BAKE
Pasta bake is such an easy dinner – try our pasta bake recipe to feed the kids a simple dinner.
KIDS LOVE THIS! Braise lean minced meat with 1 chopped onion, 1 teaspoon garlic, 3 cloves, pepper and salt to taste. The mince should be dry. Top with mashed potatoes and cooked spaghetti as a top layer. Sprinkle with nutmeg. Dot with blobs of butter. Heat through in the oven. Serve with a fresh salad.
EASY PEASY!!
Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 4.
Shepherd’s Pie, Cottage Pie, Oond Frikkadel
Ingredients:
500gr fat free minced meat
1 onion
1 small green pepper
1 tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, crushed
1 slice slightly stale bread soaked in water
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.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
Yellow Rice
YELLOW RICE
Serves 4
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, 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 yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
Cape Malay Cooking & Other Delights - Salwaa Smith 
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