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Homemade Corned Beef (Sout Vleis)


Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast.  Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)

There’s still a couple of days left if you want to start making your own corned beef. 🙂  Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.

Homemade bread rolls filled with homemade corned beef

Homemade bread rolls filled with homemade corned beef

Ingredients:

4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside

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Spices

Method:

Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.

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Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.

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Submerge the beef in the brine for seven days.

Remove the corned meat from the brine and rinse it thoroughly under cool running water.

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Ready to be cooked

Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.

Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.

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*Pink salt is available from spice shops

**Homemade Pickling Spice
Ingredients
•2 tablespoons mustard seed.
•1 tablespoon whole allspice.
•2 teaspoons coriander seeds.
•2 whole cloves.
•1 teaspoon ground ginger.
•1 teaspoon crushed red pepper flakes.
•1 bay leaf, crumbled.
•1 cinnamon stick

©️ All Rights Reserved @ Cape Malay Cooking

Gulab Jamun


Gulab Jamun

Salwaa Smith – Cape Malay Cooking & Other Delights

Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.

 

Gulab Jamun

Gulab Jamun

 Ingredients:

1 tin condensed milk (497g)

3 Tbsp butter, melted

½ tsp bicarbonate of soda

2 tsp baking powder

2 Tbsp semolina

1 tsp ground cardamom

½ tsp rose essence

2 – 2¼ cups cake flour, sifted

Oil for deep frying

 

For The Syrup

2 cups water

2 cups sugar

1 tsp rose essence

 

Desiccated coconut to finish

 

Method:

Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.

In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.

Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.

 

Cook’s note:

You may not need all the flour, add the flour gradually

You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.

Gulab Jamun

Gulab Jamun

 

 

 

Cape Malay Cooking’s Raisin Buns / Bread


Raisin Buns / Loaf
Raisin Buns / Loaf

 

Ingredients:

To make 12 buns. The ingredients can easily be doubled to make 24 buns or 12 buns and a loaf.
450g cake flour (about 3 1/2 cups)
½ teaspoon salt
50g butter
1 packet instant yeast
50g sugar
1 teaspoon mixed spice
1 teaspoon ground cinnamon
2 teaspoons ground aniseed
125g raisins
250 – 300ml lukewarm water & milk mixture (half & half)

Glaze:
1 tablespoon sugar
1 tablespoon boiling hot water

 

Raisin 2

Method:
In a large mixing bowl, mix together the flour and salt.  

Rub in the butter.

Stir in the yeast, sugar spices and raisins.

Stir in the lukewarm water to form a sticky soft dough.

Knead on a lightly floured surface for 10 minutes or until the dough is smooth and doesn’t stick to the work top.

Cover the bowl with Clingfilm and leave to rise until double in size in a warm area.

Knock the dough down.

Divide into 12 pieces and shape into buns.

Place on a floured baking sheet cover with plastic and leave in a warm place to rise until double in size.

Bake for about 15 – 20 minutes in a preheated oven at 200C.

To make the glaze, mix together the sugar and hot water until sugar has dissolved.

Brush over the baked buns immediately once removed and leave to cool on a cooling tray.
© Cape Malay Cooking

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Raisin buns

COMPETITION TIME!


WIN WIN WIN!!!

COMPETITION TIME!

COMPETITION TIME!

Cape Malay Cooking & Other Delights is celebrating 80 000 likes, and as part of our celebrations we giving away lots of prizes sponsored by the following businesses.

6 family tickets, value R720, to Voice of the Cape Radio family funday at Ratanga Junction 25/01/15
A recipe book sponsored by Katriens Cakes
Party for 10 children to the value of R1000 kindly sponsored by Playtime Parties
15% discount from Special Gifts on all orders
Oil and a beanbag from Aeysha Gabriels Physiotherapy
PLUS THE FIRST 100 PEOPLE WHO BUYS MY EBOOK, “SUMMER SIZZLERS” WILL RECEIVE “TEA TIME TREATS” FREE!!!

THE RULES OF THE COMPETITION ARE SIMPLE:
1. LIKE AND SHARE THE ABOVE PAGES
2. LIKE AND SHARE MY PAGE www.facebook.com/capemalaycooking
3. UPLOAD, INBOX or EMAIL (enquiries@capemalaycooking.me) A PHOTO OF ANY RECIPE TRIED AND TESTED FROM MY PAGE (recipes attached on my photos) Competition closes 07/01/15

You may enter as many times as you like but for each entry you MUST send us a photo of a recipe you tried and tested. Happy baking and cooking 🙂

Oats and Dates Muffins


This is a continuation of my previous post. Here is the recipe for my oats and dates muffins. This recipes makes 10 decent size muffins.

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You will need:

1 cup milk, you may use whole or semi-skimmed

1 cup  oats

1 large egg

1/4 cup sunflower oil

1 cup self raising flour

1/4 cup white sugar

1 tsp baking powder

1 cup chopped dates

1/2 tsp cinnamon powder

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Preheat your oven to 200C. Grease a muffin tray or line with paper muffin liners.

Combine the milk and oats in a small bowl. Soak the oats and the milk for 10 minutes.

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In a separate mixing bowl, beat together the egg and oil then stir in  the oatmeal and milk mixture.  In another bowl sift together the flour, cinnamon, sugar, baking powder. Stir the flour mixture and  the chopped dates into the wet ingredients using a spoon, until combined.

 

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Spoon the muffin batter into the prepared muffin cups until 2/3 full.

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Top with dry oats

 

Bake in a preheated oven at 200C for 20 – 25 minutes or until a toothpick or skewer inserted into the centre of the muffin comes out clean.

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Enjoy:)

 

 

 

 

 

Savoury Muffins


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Ever had unexpected guests and nothing to serve them? I’m sure many of you experienced this before. Well, I was in this predicament on Sunday morning after having unexpected guests sleep over on Saturday night. Usually, I have a supply of koesisters in the freezer, which would have been perfect  for a traditional Sunday breakfast in a Cape Malay home. Sadly, on this occasion I had none, not even a doughnut!

 

What to do? I haven’t gone shopping yet, so my grocery cupboards only had everyday necessities. After scratching my brain for ideas, I decided to make a quick bread, savoury scones using left over chicken of the previous day as well as oats and dates muffins. In the end everyone had an enjoyable breakfast / brunch and I was saved from embarrassment. Here follows my recipe for savoury muffins. I’ll post the oats & dates and the bread recipe on another occasion.

 

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For 12 Savoury Muffins you’ll need:

1 cup chopped left over chicken pieces, preferably breast

1 cup peeled and chopped onions

1 cup chopped tomatoes

1 cup deseeded and chopped mixed red and green peppers

2 large eggs, beaten

1 1/2 cups grated cheddar cheese

2 1/2 Tbsps self raising flour

1/4 tsp salt (optional)

1 tsp black pepper

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Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.

 

 

 

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Spoon into 12 – 14 silicone cupcake holders. You can also use a greased 12 cup muffin tray. (depending on the size of your cupcake holder you may even get 14 like I did)

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Bake for 15 minutes in a preheated oven at 180C.

 

 

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Enjoy 🙂

 

 

 

 

 

 

 

 

 

 

 

Bread Rolls


Rolls

Makes about 10, depending on the size. This recipe can easily be doubled if you require more rolls.

 

Ingredients:

500g cake flour

½ teaspoon salt

1 packet (7g) instant yeast

2 tablespoons oil

2 tablespoons plain yoghurt

25g sugar

1 egg

½ – ¾ cup warm milk

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Divide the dough into 10 and form into shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.

Tear & Share

I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!

Plaited Rolls

Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.

OATS & BANANA MUFFINS


Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.

 

OATS AND BANANA MUFFINS

Good for a healthy breakfast

Makes 12 muffins

 

In one bowl combine:

1 large egg

1 cup buttermilk

1 teaspoon vanilla essence

1/2 cup of porridge oats

2 mashed bananas

2 tablespoons vegetable oil

1/2 cup caster sugar

 

In another bowl, mix together:

1/2 cup of wholemeal flour

1 cup of cake flour

1 tsp of bicarbonate of soda

2 tsp of baking powder

 

Method:

Preheat the oven to 180C. Line a muffin tin with 12 muffin cases

OATS & BANANA MUFFINS

Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.

Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.

Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.

 

 

BREAD ROLLS


Rolls

Makes about 10, depending on the size.

Ingredients:

500g plain flour

½ teaspoon salt

1 packet instant yeast

2 tablespoons oil

2 tablespoons plain yoghurt

25g sugar

1 egg

½ – ¾ cup warm milk

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Divide the dough into 10 and form into shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190C until light brown approx 25 – 30 minutes.

Tear & Share

I’ve used my basic rolls recipe for this, use small pieces of dough roll into a ball between your palms. Arrange in a round baking tray couple of centimetres apart to allow rising. Bake as usual and enjoy!

Plaited Rolls

Again I’ve used the basic recipe. Divide the dough into three equal pieces and roll to form three even ‘sausage’ shapes. Plait the three dough ‘sausages’ together to form a large loaf and place onto a lightly floured baking tray.

CHEDDAR SCONES


CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

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