Mint Lamb Chops 

Posted on Leave a comment

Mint Lamb Chops

Chops infused with a mint flavoured marinade served with a mint sauce served with a baby leaf salad.
Salwaa Smith – Cape Malay Cooking & Other Delights

 

img_0178

Ingredients:

Serves 6

12 lamb chops, trimmed

3 red chillies, seeds removed and finely chopped

4 garlic cloves, crushed

Juice and zest of 1 lemon

1 pack (20g) of fresh mint, finely chopped

2 tbsp olive oil

 

For the mint sauce:

250g plain smooth yoghurt (2x175g tubs)

Small pack mint, finely chopped

Zest and juice of 1 lemon

Salt and pepper to taste

 

For the salad:

1 packet baby leaf salad mix

½ red onion J

uice of half a lemon

Seasoning as required

 

Method:

To make the mint sauce:

Place the yoghurt in a bowl, add the chopped mint, lemon juice.

Season with salt and pepper, mix well to combine.

Sprinkle with the lemon zest and set aside.

 

To make the chops: Place the finely chopped chillies, garlic, lemon juice with zest, mint and olive oil in a bowl.

Mix well until a paste forms and season with salt and pepper. Spread the paste over the chops and cook on hot griddle pan or under pre-heated grill.

For better results refrigerate for at least an hour before cooking, Cook for 3-4 minutes on each side depending on how you like your lamb, medium or well done.

Serve with the mint yoghurt and salad.

 

To make the salad, add the baby leaf salad in a bowl with the thinly sliced onion and toss with the lemon juice. Season and serve.

 

 

 

Advertisements

Gulab Jamun

Posted on Leave a comment

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

 

 

 

Oven Grilled Mackerel Fillets

Posted on 2 Comments
Oven Grilled Mackerel Fillets – Cape Malay Cooking & Other Delights – Salwaa Smith
A quick and easy fish dish to prepare that will have you licking your lips and fingers. Use any fish of choice instead of the mackerel.
Mackerel with lemon, onion and chilli slices
Mackerel with lemon, onion and chilli slices

Serves 4
4 mackerel fillets
Sprinkle with salt and freshly grind black pepper to taste
Add slices of onion, lemon, red and green chillies
Dot with garlic and herb butter
Grill in a preheated oven on medium to high for 15 – 20 minutes. Serve with fresh garden salad and/or lemon fried rice.

Mackerel1
Served With Lemon Fried Rice
Served With Lemon Fried Rice


© Cape Malay Cooking & Other Delights