CHICKEN PIE FILLING

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PIES / ROLLS –SAUCY CHICKEN FILLING

Chicken fillets can be made very quickly so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:

 

750g chicken fillets, (cubed)

30g butter

1 medium onion, sliced

3 -4 cloves garlic, finely chopped

2 sprigs thyme

200g button mushrooms, sliced

1 medium green pepper, sliced

1 tablespoon flour

¾ cup milk

2 tablespoons chopped dhanya

 

Heat the butter

Fry onion until lightly brown 1 – 2 minutes

Stir in chicken and sauté

Add garlic, thyme, mushrooms and peppers

Cook uncovered stir frequently for 7 – 10 minutes

Sprinkle in flour and stir well

Stir in milk and cook until sauce is smooth

Season well

Add chopped dhanya and allow cooling before filling pie.

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PUFF PASTRY

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PUFF PASTRY

This is the richest of all pastries and benefits from being made the day before use.

Ingredients:

450g cake flour

Pinch salt

450g firm butter or margarine

250ml cold water with a squeeze of lemon juice (approximate)

Method:

  1. Mix the flour and salt together. Place butte on a place and work with a knife until soft. Rub a small knob of butter into the flour.
  1. Add water and lemon juice to form a fairly soft, elastic dough.
  1. Knead lightly on a floured surface until smooth
  1.  Form the rest of the butter into an oblong, see “cook’s tip”. Roll pastry into a square.
  1. Place the block of butter on one half of the square, fold other half of pastry over it. Seal edges. Turn the pastry so the fold is on one side, then roll out a strip three times longer that it is wide. Fold the bottom third up and the top third down and seal edges.
  1. Cover pastry with greaseproof paper and leave to rest in a cool place for approximately 20 minutes.
  1. Turn the pastry so that the folds are to the sides and roll, fold and rest as before until this has been done about six times altogether. After final resting, shape pastry as required. Bake at 230C

Cook’s Tip:

  • To form the block of butter into an oblong, roll out butter between two sheets of greaseproof paper.
  • Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
  • Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
  •  If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
  • If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.

FLAKY PASTRY

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FLAKY PASTRY

Light crispy pastry ideal for pies

 

Ingredients:

450g cake flour

Pinch salt

350g butter or margarine

250ml cold water with a squeeze of lemon juice (approximate)

 

Method:

  1. Mix the flour and salt in a mixing bowl, divide the butter into four portions on a plate. Put one quarter into the flour and rub it in.

 

  1. Mix to a pliable dough with lemon juice and cold water and turn onto a lightly floured surface. Knead well.

 

  1. Roll into an oblong about 36 x 15cm keeping the sides quite straight and the top flat.

 

  1. Mark the pastry into three equal portions with cutting it up. Dot the second quarter of butter over the top two-thirds, then fold the bottom third up over the middle and the top third down.

 

  1. Seal the open ends with a rolling pin and give the pastry a quarter turn so that the folded end is to the right or left.

 

  1. Repeat numbers 3, 4 and 5 with the remaining two quarters of butter. Cover and chill after each rolling.

 

  1. Roll out once more and fold up as before, cover and leave in a cold place for at least 30 minutes before use.

 

 

Cook’s Tips:

  •  Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
  • Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
  •  If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
  •  If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.

 

CINNAMON BUNS

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CINNAMON BUNS
These buns are so good hot from the oven when they’re gooey and warm.

Ingredients:
1 teaspoon white sugar
1 packet active dry yeast
1/2 cup warm water
1/2 cup milK
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups cake flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

Directions

In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in ¼ cup sugar, ¼ cup butter and salt; stir until melted. Let cool until lukewarm.

In a large bowl, combine the yeast mixture, milk mixture, eggs and 1½ cup flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While dough is rising, melt ¾ cup butter in a small saucepan over medium heat. Stir in ¾ cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with ½ cup pecans; set aside. Melt remaining butter; set aside. Combine remaining ¾ cup brown sugar, ½ cup pecans, and cinnamon; set aside.

Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving ½ inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to190 degrees C.

Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

MINI SAUSAGE ROLLS

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MINI SAUSAGE ROLLS

Makes 16

Ingredients:

500g ready-made puff pastry

Flour for dusting

1 egg, beaten

8 good quality sausages cut into two

Salt and freshly ground black pepper

Small handful fresh thyme leaves

Method:

Preheat the oven to 200C

Roll the pastry out on a floured surface to a rectangle of about 48x32cm.

Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.

Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.

SAVOURY CUPS

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Savoury cups (savouries)

Ingredients:

1 cup cooked chicken pieces

1 cup cubed onions

1 cup cubed tomatoes

1 cup cubed red and green peppers

2 eggs

2 1/2 tablespoons flour

1 1/2 cups grated cheese

salt

pepper

Method:

Mix all the above ingredients

Drop mixture in greased muffin pans and bake at 160C for about 10 minutes.

SAVOURY PARMESAN TARTLETS

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SAVOURY PARMESAN TARTLETS

Makes 28

Freeze baked cases only

Ingredients:

For the parmesan pastry shells

375g ready made shortcrust pastry

Flour, for dusting

1 egg, beaten with a good pinch of salt

3 tablespoons finely grated parmesan

Hummus & roasted tomato

7 cherry tomatoes, halved

200g ready made hummus

Few chives

Smoked salmon & dill

250g soft cheese

85g smoked salmon

Dill sprigs

Method:

Heat the oven to 200C. Roll out pastry on a lightly floured surface to a large oblong measuring 30x40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in hertzoggie or muffin tins to form tiny tarts. Prick the bases with a fork.

Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 minutes until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 minutes. The cases will keep in a tin for up to 3 days or freeze for 3 months.

To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper.

VARIATIONS:

You can also fill these tartlets with prawn cocktail, pate and chutney….whatever takes your fancy.

SPINACH, MUSHROOM & FETA QUICHE

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Spinach, Mushroom and Feta Quiche

Ingredients

100g butter

3 cloves garlic, chopped

1 small onion, chopped

275g frozen spinach, thawed and well drained

100g mushrooms, chopped

200g feta, crumbled

200g mild Cheddar cheese, grated

salt and freshly ground black pepper to taste

Short crust pastry for a 23cm (9in) dish

4 eggs, beaten

250ml milk

salt and freshly ground black pepper to tast

Preparation method

1.Preheat oven to 190 C. Line a pie dish with short crust pastry, cutting off any excess and pinching the edges.

 2.In a medium frying pan, melt butter over medium heat. Sauté garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach and mushrooms, and saute until most of the water from the vegetables has evaporated. Add feta and 1/2 of the Cheddar. Season with salt and pepper. Spoon mixture into prepared pastry-lined dish.

  3.In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry base, allowing egg mixture to thoroughly combine with spinach mixture.

  4.Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar, and bake an additional 35 to 40 minutes, until set in centre. Allow to stand 10 minutes before serving.

Short crust Pastry for Quiche 

Ingredients

175g plain flour

75g butter or margarine (cut into cubes)

2tbsp cold water

pinch of salt

To make a pastry sift all the flour and salt into a bowl and add butter (or margarine) and rub until the mixture resembles breadcrumbs. Add water and mix together making firm dough. Wrap in a cling film and fill in a fridge for 30mins.

Spinach Muffins

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Spinach muffins (savouries)

Ingredients:

1 cup chana/pea flour

1/2 cup plain flour

2 teaspoons baking powder

1/2 teaspoon salt

1ml cayenne pepper

1 cup cooked chopped spinach

1 cup grated cheddar cheese

100ml milk

100ml oil

1 egg

Method:

Sift dry ingredients together

Add spinach and grated cheese and mix slightly

Beat milk, oil and egg together and stir into dry ingredients

Mix until flour is moistened – batter should not be lumpy

Spoon into greased muffin tins, filling each two thirds full

Bake in a pre heated oven at 190C for 15 – 20 minutes

Makes 12

VOL-AU-VENTS FILLINGS

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VOL-AU-VENTS FILLINGS

If you want to serve the vol-au-vents hot, omit the garnish until serving. Heat through in a hot oven 200C for 5 minutes or until hot.

Mushroom ingredients:

Fills about 12

100g mushrooms, finely chopped

30g butter

50g cheese spread

30ml (2 tbsp) natural yoghurt

Method:

Melt the butter in a frying pan and add the chopped mushrooms, fry for 3 minutes until soft. Leave to cool. In a small bowl, combine together the cheese spread, yoghurt and fried mushrooms, and spoon into 12 cases.

Prawn ingredients:

Fills about 12

100g small prawns, reserve 12 for garnish

50g cheese spread with shrimp

30ml (2 tbsp) natural yoghurt

10ml (2 tsp) tomato puree

10ml (2 tsp) lemon juice

Method:

In a small bowl, combine all the ingredients together and spoon into 12 cases. Garnish with a prawn.

Chicken ingredients:

Makes 12

100g roasted chicken breast or leftover chicken

50g cheese spread with chives

30ml (2 tbsp) natural yoghurt

Method:

Cut the chicken into small pieces. In a small bowl, combine together the cheese spread, yoghurt and chicken, spoon into 12 cases.

QUICK PIZZA

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Quick pizza (savouries)

Ingredients:

1 cup cheese, grated

1 cup polony, cubed

1 cup tomatoes, cubed

1/2 cup green peppers, cubed

2 eggs, beaten

2 tablespoons plain flour

salt and pepper to taste

Method:

Combine all the ingredients and place into paper cases. 

Bake at at 160C for about 10-15 minutes until done

CHOCOLATE CHIP PANCAKES

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CHOCOLATE CHIP PANCAKES 

Ingredients:
2 cups plain flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 1/2 cups milk
1/4 cup vegetable oil
1/2 cup chocolate chips

Cinnamon honey syrup:
1/2 cup honey
1/4 cup butter cubed
1 teaspoon ground cinnamon

Method:
In a bowl mix the flour, sugar, baking powder and salt. 
Combine eggs, milk and oil. Add to dry ingredients and mix well.
Stir in chocolate chips. 
Pour the batter by 1/4 cupfuls onto a lightly greased hot pan.
Turn when bubbles form on top. 
Cook until second side is golden brown. 
Keep warm

Combine the syrup ingredients into a microwavable bowl. Microwave on high uncovered, until butter is melted and syrup is hot. Stir, serve with pancakes.

Variation:
Add raisins instead of chocolate chips.

VETKOEKIES (FRITTERS)

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VETKOEKIES

Ingredients:
500ml self-raising flour
pinch salt
15ml sugar
1 egg, lightly beaten
30ml melted butter
5 ml vanilla essence
200ml milk
400 ml cooking oil
cinnamon sugar

Method:
Sift flour and salt into a bowl and stir in 15ml sugar. Make a well in centre and add egg, butter, vanilla essence and milk. Mix to a thick pancake batter. Heat oil in a large frying pan and drop batter, 15ml at a time, into it. Fry fritters until golden brown, about 3 minutes on either side. Drain on absorbent paper and sprinkle with cinnamon sugar. Serve hot. Makes 36.

Variation:
Add 4 large ripe bananas (mashed) and banana essence instead of vanilla essence.
Or
Add 250ml mashed cooked pumpkin

Cheese Scones

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Salwaa’s Cheese Scones

Cheese Scones

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
2 cups self-raising flour, plus extra for rolling out
1 level tsp baking powder
Pinch of salt
55g butter, chilled and cut into small cubes
1/3 cup caster sugar
150ml buttermilk (approx)
125g French Blue Cheese or any strong cheese of choice

Method:
Pre-heat the oven to 200°C. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.

Stir in the sugar. Cut the cheese into small cubes. Add the cheese and buttermilk to the flour mixture.

Mix into a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.

Leave the dough to rest for 30 minutes. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many scones as possible. I’ve used a square cookie cutter this time.

Transfer the scones onto a baking tray. Leave a space in between as the scones will spread somewhat. Gather the remaining dough together and repeat until used up. I got about 12 scones out of this mixture.

Brush the tops with milk or beaten egg. Dust with mixed herbs. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold. I served mine warm with lashings of butter.

Cheese Scones Serve With Butter

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WELCOME!

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1013083_560622027310062_1467834703_nWelcome to the sparkling new Cape Malay Cooking blog. Following my successful launch on Facebook in February 2011, the need for a blog like this became apparent. I’m looking forward to sharing popular Cape Malay recipes with you as well as finding answers to your cookery queries. My goal and hope is to teach people that that they can be an excellent cook with little effort.

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