Cape Malay Cooking &amp; Other Delights &#8211; Salwaa Smith

Next level crispy fried chicken recipe which is an absolute must to try!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2001!

The secret to making juicy fried chicken is to try and cut the chicken into even size pieces. Cut the breast pieces into 2 or 3. Smaller breast pieces will have similar cooking time as the legs and thighs.

Marinade the chicken at least 4 hours or overnight. Don’t rush this step.

Season generously.

Leave the chicken to rest after it’s been breaded in order for a crust to form. I usually leave mine for at least an hour before frying.

Use a heavy based pan for frying with a few centimetres of oil. No need for deep frying.

Don’t ruin your crispy chicken by placing the finished product on a layer of paper towels. The paper can cause the chicken to steam, making the crispiness go soggy. Instead, cover a baking tray with a wire rack. Transfer each fried chicken piece onto the wire rack. The excess oil will drip off the rack onto the tray without loosing any of the crispiness.

Ingredients

1 whole chicken cut into pieces, see tip above

Sunflower oil, for frying

For the spice mix

2 tbsp paprika

2 tsp garlic granules

2 tsp onion powder

1 tsp chilli powder

1 tsp black pepper

½ tsp dried mixed herbs

1 chicken stock cube, crumbled

For the buttermilk marinade

2 cups milk

2 tbsp white or brown vinegar

1 egg

1 tsp salt

For the coating

1 cup self-raising flour

1 cup cornflour / maizena

Method:

In a small bowl, mix all the dry spices together.

Whisk the milk with the vinegar, egg, 1 teaspoon salt and 1 tablespoon of the spice mix in a bowl to make the buttermilk marinade. Add the cleaned chicken pieces, mix well and cover with plastic wrap. Refrigerate for at least 4 hours or overnight.

When you’re ready to fry your chicken, make the coating by combining the flours with the remaining spice mix.

Drain the chicken pieces, reserving the marinade. One by one, dredge each piece of chicken in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large tray. Refrigerate for an hour for the coating to form onto the chicken.

Heat a 10cm depth of oil in a heavy based saucepan or deep-fat fryer until it reaches 175C. Gently lower 3 to 4 pieces of chicken into the oil. Don’t overcrowd the pan.

Fry over medium heat about 5 minute a side. Don’t be tempted to turn the chicken in the first 3 minutes. Leave to cook undisturbed, cook until it’s a deep golden colour and crisp on the outside.

Remove from the oil onto your wire rack. Sprinkle the fried chicken with sea salt, serve with a fresh garden salad, rice or chips.

On this occasion I served my fried chicken with BBQ baked beans and a gravy.

Fried chicken served with bbq baked beans and a gravy

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Posted in Chicken, Crispy Fried Chicken

Tags: cape malay cooking, Cape Malay Cooking and Other Delights, Crispy Chicken, Homemade, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Traditional Cape Malay Food

Spicy Corn Salad

Salwaa’s Spicy Corn Salad

Serve this delicious spicy corn salad as a side dish with your favourite braai. Alternatively add 200g pre-cooked prawns or chicken cubes for a delicious light lunch.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

2 tbsp oil

1/2 onion, finely chopped

7 curry leaves

1/2 green pepper

1/2 tsp coriander / koljana

1/2 tsp cumin / jeera

1/2 tsp turmeric

1/2 – 1 tsp crushed chillies

1/4 tsp salt or too taste

1 Tbsp chopped dhanya

1 tin corn / or you may use frozen sweet corn

Method:

Braise the onion in the oil until translucent. Add all the remaining ingredients except the corn and dhanya. Stir fry the spices for about a minute, don’t add water. Drain the excess water from the corn before stirring the corn and chopped dhanya into the spices. Allow the corn to heat up before serving.

Spicy Corn Salad
served with mash, tomato and frikkadel

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Posted in Salad, Spicy Corn Salad

Coleslaw Salads

Here I share with you a couple of lovely Heritage Day Braai coleslaw recipes

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Salwaa Coleslaw 1

2 cups of shredded cabbage
1 Granny Smith apple grated or cut in small pieces for that extra crunch
Handful of raisins / sultanas
3-4 TBSP of mayonnaise / plain yoghurt for a healthier option

Mix thoroughly and enjoy

Alternatively try this one:

Coleslaw 2

In a bowl grate 2 – 3, Granny Smith ( green ) apples

Cover grated apples with 2 tablespoons freshly squeezed lemon juice and mix well.

Finely chop 1/4 green cabbage

Finely chop a few purple cabbage leaves.

Grate 2 carrots

Finely chopped onion

Pinch of salt

Mix it all together with some mayonnaise

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Posted in Coleslaw, Salad

Braised Minced Meat

Braised Minced Meat (gesmoorde mince)

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.

Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves

3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper

1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas

Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.

Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.

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Posted in Bredies, Mince Bredie

Tags: Cape Malay, Cape Malay Cooking and Other Delights, Cape Malay Recipes, Mince Bredie, Minced Meat, Salwaa’s Cape Malay Kitchen, SOUTH AFRICA, Traditional Cape Malay Food

Sausage Rolls

Salwaa’s Sausage Rolls

I made these sausage rolls with bread dough. Delicious and not as rich as traditional sausage rolls made with flaky buttery pastry.

Makes 24

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:

12 sausages

500g cake/plain/all-purpose flour

1 Tbsp sugar

1 tsp salt

1 packet yeast (7g or 10g)

Mix the above together

Make a well in the centre and pour in 2 tbsps oil (vegetable, sunflower, olive oil) and approx 1 and 1/2 cups of lukewarm water (tepid water).

Start kneading until the dough comes together. Add more water if required. Just little bit at a time. Watch my tutorial for full details of how the dough should be.

Knead for about 10 minutes until the dough is smooth. Cover and leave to rise for about 90 minutes.

Whilst the dough is rising, semi bake / fry your sausages. The cooking process will continue with the baking of your rolls. Leave to cook and cut each sausage in half.

Knock the dough lightly down. Flour your work surface and roll out the dough fairly thinly. Cut the dough into 24 equal squares.

Place a piece of partly cooked sausage onto the edge of one small square and roll dough around it. Brush sides with egg wash to secure.

Tap Here For My Bread Tutorial ➡️ https://youtu.be/itGdsnApORE

Continue with the rest of the dough and sausages. Transfer onto baking sheets. Leave the rolls to rise for 20-30 minutes.

Egg wash the tops of the rolls and bake in a pre-heated oven at 190°C for about 10 – 15 minutes until cooked through and lightly brown on top.

Serve immediately with your favourite dip and enjoy!

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Posted in Sausage Bread Rolls

Tags: bread, cape malay cooking, Salwaa’s Cape Malay Kitchen, SAUSAGE ROLLS

Tomato Sausage Bredie

Salwaa’s Tomato Sausage Bredie (Stew)

Here’s another midweek budget friendly recipe.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage heritage alive since 2011!

500g sausage cut into small pieces
1 tablespoon cooking oil
500g red ripe tomatoes, washed, chopped or liquidised or 1 tin chopped tomatoes or use both the fresh and tin tomatoes
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chilles , chopped or more
1 heaped TBSP tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste

Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the potatoes and simmer over medium heat for 15 minutes , stirring often and adding water to prevent the potatoes sticking to the pan and burning.
Add the tomatoes garlic, salt, chillies and tomato paste and simmer a further 15 minutes.
Add the sausages and cook until the potatoes are completely soft.
Add the sugar and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

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Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.

Add a a tin of baked beans to stretch this dish even further 🙂

Posted in Bredies, Tomato Sausage Bredie

Tags: Budget Meals, Cape Malay, cape malay cooking, Cape Malay Foods, Homemade, Salwaa’s Cape Malay Kitchen, Sausage Food, Tomato and sausage Bredie, Traditional Cape Malay Food

Tomato and Chicken Bredie

Salwaa’s Tomato & Chicken Bredie

Here’s another budget friendly midweek dish to prepare for your family.

Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2011!

Ingredients:
8-10 pieces of chicken
1 Tbsp cooking oil
500g red ripe tomatoes, washed, chopped or liquidised and / tin of chopped tomatoes or use both
3 cloves of garlic, crushed
1 large onion, chopped
1 teaspoon salt or to taste
2 green chillies, chopped or more
2 tsp tomato paste
3 potatoes, peeled and sliced into quarters
2 tablespoons sugar or to taste

Method:
Heat the oil in a big, heavy-bottomed saucepan, over medium heat.
Sauté the onions in the oil until golden, soft and golden brown.
Add the chicken pieces and cook over medium heat for about 5 minutes to brown slightly.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 5 minutes.
Add the potatoes and cook until the potatoes are soft.
Add the sugar last and cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Tomato Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.

Buy tomatoes when in season and it’s slightly cheaper. Cut and liquidise, divide into portions, pour into freezer friendly ziplock bags or containers and freeze until needed.

Posted in Chicken and Tomato Bredie

Tags: Budget Meals, Cape Malay Cooking and Other Delights, Cape Malay Foods, Cape Malay Recipes, Chicken and Tomato Bredie, Easy, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Tomato Pootjies / Trotters

Salwaa Smith – Cape Malay Cooking & Other Delight
From My Kitchen To Yours – keeping our heritage alive since 2001!

Salwaa’s Tomato Trotters / Pootjies In Tamatie / Tomato Paya

In time gone by this dish was almost always served at thikrs, gadats, weddings or any family functions. Nowadays, it’s see as delicacy and not many people make it. Before cooking ensure all the little hairs are removed from the trotters / pootjies. Some butcher shops sell the trotters already cleaned. In the past a razor blade was used to scrape the hair off and then it was further cleaned by burning the small hairs over an open flame.

Ingredients:
8 cleaned sheep trotters or ox trotter cut into pieces. Cover with water, add a few bay leaves. Bring to the boil and cook until the trotters are soft and tender. The trotters will have to cook/simmer over medium heat for at least 2 hours to ensure its tender. Top up with water as needed.

Cook the trotters/ pootjies until soft

When the trotters are cooked, keep the liquid aside and use the liquid when cooking the tomatoes for extra flavour.

1 Tbsp cooking oil
1 kg red ripe tomatoes, washed, chopped or liquidised

1 tin of chopped tomatoes
3 cloves of garlic, crushed
2 large onion, chopped
2 tsp salt or too taste
2-3 chopped green chillies (use more or less according to your taste)
2 Tbsp tomato paste
3 large potatoes, peeled and sliced into quarters, optional
2 Tbsp sugar or to taste

Method:
Heat the oil in a saucepan, over medium heat.
Sauté the onions in the oil until soft and golden brown.
Add the cooked trotters and cook over medium heat for about 5 minutes.
Add the chopped / liquidised tomato, garlic, salt, chillies and tomato paste and simmer a further 30 minutes until the tomato has cooked through and the sauce has thickened.
Add the potatoes and cook until the potatoes are soft.
Lastly add the sugar, cook a further 5 minutes.
Serve warm with steamed / boiled white rice.

Cooks Tip:
Use the liquid of cooked trotters in food and not water.
DO NOT add the sugar until the potatoes are completely soft as the sugar will prevent the potatoes from softening.
Prepare the Bredie a day in advance and leave in the refrigerator. Vegetable bredie’s flavour enhances if it eaten the next day. Reheat and serve with boiled rice.

Posted in Bredies, Pootjies In Tomato

Tags: Cape Malay Cooking and Other Delights, Homemade, offal, Pootjies, Salwaa’s Cape Malay Kitchen, Tamatie Pootjies, Tomato Trotters, Traditional Cape Malay Food

Tin Fish – Pilchards Curry

Salwaa’s Tin Fish – Pilchards Curry

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

1 tin of pilchard tin fish separate the tomato sauce from the fish and remove bones gently without breaking fish to much

Braise a small chopped onion in a little oil.
Add: 1/2 finely chopped capsicum / green pepper
2 cloves of grated garlic
3-4 finely chopped green chillies or to taste
At this stage I added a few baby potatoes and cook it for about 10 minutes add drops of water as needed.

Add:
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
Cook for a further 10 minutes and 1/2 of the tomato sauce with drops of water as needed.
If potatoes are soft add the fish and gently shake the pot side to side.
Garnish with fresh coriander leaves and a squeeze of fresh lemon

Serve with plain boiled rice and lemon atchar.
Enjoy!

Posted in Pilchard Curry

Tags: cape malay cooking, Cape Malay Cooking and Other Delights, Easy, Homemade, Pilchard Curry, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food

Plum Tart

Aug 30

A cross between a cake and a tart, tastes delicious and looks much harder to make than it is. You may use peaches, apples, pears that’s in season. Serve warm with vanilla ice cream or a dollop of freshly whipped cream. Taste great on its own too!

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive since 2011!

Salwaa’s Plum Tart
You may use peaches, apples, pears etc..

Crust Ingredients:
1 large egg
125g soft butter/margarine
1/4 cup cooking oil
3/4 cup white sugar
1 tsp vanilla essence
2 cups self-raising flour
1 cup cake flour
1 level teaspoon baking powder

Method:
Using a large bowl mix the eggs 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 dough.

Line a 20cm pie dish or any oven proof dish with half of the pastry. Left over pastry can be frozen or you can use it to make herzoggies.

Blind bake in a pre-heated oven at 180°C for about 10 minutes.

Slice 6-8 plums in half and remove the stone, then cut each half into 6 slices so you should get 12 slices per plum. If you can’t remove the stone, just carefully cut around it.

Mix the sliced plums with 2 tablespoons brown sugar and 1 teaspoon fine cinnamon.

Arrange the sliced plums on top of the pastry and bake further for about 35 minutes.

When cooled dust with icing sugar.

Serve with fresh whipped cream or custard or enjoy as is.

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Posted in Desserts, Plum Tart