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.
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.
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
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
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.
Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith
This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.
3 large eggs
¾ cup sugar
½ cup juice of the canned pears
½ cup vegetable oil
2 tsps baking powder
¼ cup cocoa powder
1 tsp cinnamon powder
1 cup cake flour
2 (410g) tins canned pear halves
Butter for greasing
Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.
100g good-quality dark chocolate
1 Tbsp butter
½ cup fresh cream
1 Tbsp sugar
Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.
On Sunday, 7th June 2015, my Cape Malay & Other Delights Cookbook was launched at the Grassy Park Civic Centre.
The launch of my cookbook was the result of more than 20 years of dreaming and preparing for this, my first published work. I started collecting recipes in my teens, scribbling recipes from mother, family members and friends on pieces of paper. About 20 odd years ago we bought our first computer and I started to type up all my recipes I collected mostly from my mother, the late Zainunesa Francis (nee Adams). My mother was a great cook and baker, she in turn was taught by her mother (my grandmother) who made the most amazing tarts and pies I am told. She made this pies and tarts, which she sold at factories, as a means of helping to maintain the family. My mother, may her grave be filled with light and may she be elevated to the highest place in heaven, baked the most wonderful bread. (It would have been her birthday today 1st July) Although my mom stopped cooking and baking long ago due to her having a stroke people would still talk about the raisin bread, egg loaf, rolls amongst other stuff she made. At one time my mom baked cakes for a small bakery as well, supplying them with freshly baked cakes and delicacies every day.
My journey with Cape Malay Cooking started in earnest during 2001 when we moved to the UK. In the UK I had access to many ways and methods of researching how to compile and to produce a cookbook. I began by researching how to produce a family heirloom recipe book and self-publishing. All these methods needed lots of monetary investments. For a few years I forgot all about it. In the meantime I was lucky enough to go on many courses. I did various courses from Community Parenting to Business & Administration Diplomas. During 2007 whilst working at the Birmingham City Council I went on an Empowerment for Women course. During that 5 days I learned a lot about myself and my goals in life. On the last day of the course the instructor asked us to close our eyes and visualise the next 5 years of our lives and what we would like to achieve at the end of the 5 years. For me that was visual journey was very emotional and I came to realise that I still wanted to compile a cookbook.
My first granddaughter was born in November 2009 and I resigned from work to take of her whilst my daughter completed her education. The next year and a half was spend caring for my granddaughter. In the meantime my daughters were telling me about Facebook to keep in contact with my family in Cape Town. I opened a Facebook account in February 2011, naming it Cape Malay Cooking. I started posting pictures of food I made every day. Ever since we moved to the UK I continued cooking our traditional Cape Malay foods, bredies, frikkadel, breyanis, etc. The first message I received was from a lady who said “motjie, don’t ever stop with this page, I was looking so long for something like this”. From then onwards it all took off. Within months I reached my 5000 friend limit (I didn’t know about fan pages then, I learned as I went along). Another person advised me to open a second account, I reached my friend limit very soon on that one as well. It was only after I reached my friend limit on my third page that I found out about fan pages! I researched some more and finally merged all my Facebook accounts into one, Cape Malay Cooking & Other Delights. For 3 ½ years I was known only as Cape Malay Cooking, very few people knew my true identity. The reason for this was I wanted to remain anonymous for as long as possible, I didn’t start this page for name and fame, I simply did it for the love of my culture and tradition, my sole wish was to preserve our unique way of cooking for my children and future generations.
Many of my followers started requesting recipe books. I compiled 5 PDF Ebooks, but people still wanted the hard copy. I had a few copies printed at a local printer but the quality wasn’t very good. From then onwards I started researching again, this time in more earnest. I approached a large publishing house, who agreed to print my cookbook but due to unforeseen circumstances the contract was cancelled. This was in fact a blessing in disguise. Towards the end of 2014 my husband, Aghmad Smith, decided to finance my project. Alghamdulilaah he worked very hard to enable me to realise my dream.
But the real struggle was still to come. I learned so much the past year. Through research I learned how to style food, take food photography, the layout, publishing, graphic designing, marketing, web designing amongst other things. But I’ll be the first to admit I still have lots to learn as everything is not perfect yet. This journey has finally came full circle with my self-published cookbook being received with wide acclaim from most people, especially people who knows about publishing, cookbooks and literature. I am humbled by the response and feedback I have received thus far. I have to admit my cookbook has a couple of spelling errors but as my brother, Mustapha Francis (who was MC at my launch) pointed out in 30 years time this cookbooks will be a sought after collector’s item! In Sha Allah (God willing)
A few facts about my “Cape Malay & Other Delights Cookbook”
My book was launched at the Grassy Park Civic Centre on 7th June 2015
Over 500 people attended my launch
My foreword was written by Mogamat G Kamedien, independent slave scholar & community heritage activist who also delivered the key note speech on the day of my launch
My cookbook is self-published
My desire to write a cookbook started over 20 years ago
Members of the oldest Malay Choir, Young Men’s Malay Choir, entertained guests
My cookbook launch was covered by Abidah Dixon Mohamed for TVs “Proe” program
The Weekend Argus, covered my story in their 13th June 2015 edition
The Cape Times as well as the Argus included recipes from my book in the Ramadan supplement
Chanel Islam International radio covered my story
Voice of the Cape radio station reviewed my cookbook
My story featured on southafrica.net
Capetownmagazine.com featured my story as well
In addition to the Cape Town launch I had a launch in Birmingham, UK as well as in Bosmont, Johannesburg
Stockist of the new Cape Malay & Other Delights Cookbook are:
– Shaikhs Exotics
crn of Repulse and Belgravia Road
Cape Malay & Other Delights Cookbook Launch by Salwaa Smith
Cost of my cookbook ONLY – R199 + R10 P&P within Cape Town and R25 nationwide.
3 course Cape Malay meal + a signed copy of my cookbook R250
Menu on the day will be:
Starter – cocktails pies, samosas, tandoori chicken, spicy meatballs
Main – lamb and chicken akhni
Dessert – assortment of Cape Malay biscuits, Cape Malay fancies (cream cakes) + tea, coffee & juice
Guest speakers – Mogamat Kammie Kamedien, independent slave scholar & community heritage activist
Vanessa De Bruin – family friend
Entertainment – members from the Young Men’s Malay Choir, the oldest and largest Malay Choir in South Africa
Abidah Dixon Mohamed from CTV’s “Proe” program will cover the event which will be broadcasted on CTV
When: 7th June 2015 @ 12pm
Venue: Grassy Park Civic Centre
Corner 5th Ave and Victoria Road,
Tickets are selling fast, reserve your space as soon as possible, we can ONLY accommodate 500 people (tickets are ONLY R250 which includes lunch, entertainment and a signed copy of my 120 page hard cover cookbook)
To book call: 078 606 9655
WhatsApp: 074 841 7495
RSVP before 31st May 2015 (extended from the 22nd to allow people to pay for the tickets)
We will also be selling books only at the introductory price of R199 on the day of the launch at Grassy Park Civic Centre for those unable to attend the lunch. Books will only be available from myself and will be available in stores towards the end of July 2015. Contact details above.
Those outside of South Africa who wants to purchase a copy of my book may do so via amazon.co.uk, worldwide delivery. Just search for Cape Malay Cookbook or ISBN 0620526505.
Thank you, I’m looking forward to meeting you all. God Bless.
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