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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.

Sausage Rolls

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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Tomato Sausage Bredie


Salwaa’s Tomato Sausage Bredie (Stew)

Here’s another midweek budget friendly recipe.

Tomato Sausage Bredie

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 🙂

Tin Fish – Pilchards Curry


Salwaa’s Tin Fish – Pilchards Curry

Pilchard 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!

Masala Steak


Masala Steak With Flaky Roti

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

Masala Steak Served With Flaky Roti

Ingredients for marinade:
1 kg steak, cut into pieces
2 tsp steak and chops spice (masala)
2 tsp ground red chillies (or to taste)
2 tablespoons paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tablespoons of oil
Enough white vinegar to make a paste (add a little at a time)


Mix all the above ingredients into a thickish paste.


Taste for salt as the steak spice has salt in
Add to steak and marinate for 2 hours in the refrigerator or overnight

2 Tbsp cooking oil
2 large onions, peeled and sliced

1 green pepper, sliced

1 red pepper, sliced

1 yellow pepper, sliced
1 large tomato, chopped

Method:

Heat 2 tablespoons oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. Add 1 large chopped tomato and the sliced peppers, cook for 10 minutes. Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Add the remaining half onion, stir and cook a further 5 minutes.

Masala Steak

Serve with side of chips and salad or masala steak Gatsby, sandwiches or rolls

Enjoy!

Find my flaky roti recipe on YouTube.com/capemalaycooking

Masala Steak Served With Chips And Salad

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Seafood Akhni


Seafood Akhni

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

Ingredients:
1kg seafood
2 large onions, finely chopped
2 finely chopped tomatoes
50g butter or margarine
5 large whole fresh green chilli, slit open. You may use more or less, depending on your taste
1 Tbsp finely chopped or grated garlic
1 tsp finely chopped or grated ginger
1/2 cup chopped fresh coriander
2 tsp salt, to taste
1 Tbsp red leaf masala/roasted masala
2 tsp seafood / fish masala mix*** see note
1 tsp chilli powder or chilli flakes
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1 heaped tsp turmeric
3 cups of basmati rice or long grain white rice
1/4 cup cooking oil
2 bay leaves
3 cardamom pods
2 pieces of stick cinnamon
3 all-spices
3 cloves
1/4 cup of lemon juice
1/2 cup of plain yoghurt, Greek yoghurt

Method:

Cook rice 3/4 finish and put aside.

Warm a pot on the stove. Add butter and oil. Braise the onions with the whole spices and garlic. Add the dry spices, the tomatoes, lemon juice and cook for about 15 minutes before adding a cup of water and the yoghurt. Stir through.

Add rice and mix well. Layer seafood on top of rice add another 1/2 to 1 cup of water, depending what kind of rice you using. I always use basmati or a long grain white rice for akhnis or breyanis.

Dot with butter and sprinkle a good handful of freshly chopped coriander leaves. Cover with lid. Cook on high for 5 minutes. Turn the heat off, leave covered for a further 5 minutes before serving.

Enjoy!

I cooked this akhni over the BBQ coals outside. The exact same method can be use to cook on the stove top.

Find my fish masala recipe here ➡️ https://capemalaycookingdelights.com/category/seafood/

Seafood Akhni

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Spring Rolls Recipe


Spring rolls are deep fried appetisers often made with phyllo pastry filled with vegetables or vegetables with shredded chicken. Here is my recipe for crispy vegetable spring rolls. Serve warm with a sweet spicy sauce or dip.

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – from my kitchen to yours keeping our heritage alive for the past 11 years!

Crispy Spring Rolls

Spring Rolls Recipe

All you need to make homemade spring rolls are phyllo pastry, available in the freezer at most supermarkets, chicken mince or boneless chicken, spring onions, mix veg, seasoning and soy sauce. Serve with a sweet chilli sauce or any of your favourite dipping sauces.

These spring rolls can be air fried as well as deep fried. When using the air fry method, defrost slightly, brush your spring rolls lightly with oil and bake at 200°C in a pre-heated air fryer until golden brown and crispy, approximately 5 minutes a side.

ll instructions and method of folding⤵️

How To Make Spring Rolls

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Seafood Curry


Here we are making a delicious seafood curry. Quick and easy to make! Hope you’re going to make it soon and do let me know what you think of my recipe. 

Serve with white boiled rice or roti

Ingredients:

1 kg mixed seafood

500g fish, any firmed flesh fish will do

Oil, mustard oil goes well with fish

Mustard seeds

Stick cinnamon 

Cardamom

Curry leaves 

2 large onions

4 large tomatoes 

Ginger 

Garlic

Chillies

Roasted masala

Fish masala, see my recipe below

Coriander 

Cumin

Tamarind 

Coconut milk 

Follow my recipe and method below for best results.

Salwaa’s Homemade Fish Masala Blend

Use for fish curries, seafood curries, paellas, fish or seafood breyanis or akhnis as well as a rub for fried fish or braais. Double or triple the recipe if you like but small batches in my opinion is better to maintain freshness

2 tsp coriander powder

2 tsp garam masala

1 tsp cumin powder

1 tsp black pepper

2 tsp chilli powder

1 tsp paprika

1 tsp chilli flakes

1/2 tsp garlic powder

1/2 tsp ginger powder

1 tsp turmeric powder

Mix well and store in a airtight container. For a better more flavourful spice mix use fresh whole spices instead. Slightly roast the whole spices and pound it using a pestle and mortar or a grinder until fine.

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Pickled Fish


Pickled Fish or Ingelegde Vis is thought to have originated from Cape Malay Cooking as a way to preserve fresh fish at the early Cape colony. It was only much later that the aromatic dish became a staple food at Easter time, perhaps chosen for its ability to stay fresh over the long Easter weekend. Whilst pickled fish is closely linked to Cape Town, it is a much-loved dish, enjoyed by both Muslims and Christians.

Pickled fish is a sweet and sour dish which is traditionally eaten over Easter time. This is a very tasty way of preparing fish and can be cooked in advance. The flavour improves with time and stays fresh for up to two weeks in the refrigerator . Here I have used yellow tail to make this pickled fish. You may use snoek or any other firm fish. Best eaten cold. My kids tend to warm it slightly in the microwave!

Ingredients:
1kg snoek or any firm fish cut into large slices

Salt and pepper for seasoning
1 cup  brown vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie

1 tsp crushed chillies
1/4 tsp dry ginger
1 tsp curry spice
5 bay leaves

Follow my Youtube tutorial for the method https://youtu.be/YT6aOpM9pwU

You can still get my Children’s Cookbook for only R99, limited stock available.

Marrow & Frikkadel Stew / Bredie


Marrow & frikkadel stew, perfect comfort food to make on a cold and wintry day. Substitute the marrow with squash if you prefer.

Salwaa Smith – @capemalaycooking

From My Kitchen To Yours – keeping our heritage alive for the past 11 years!

Serves 6
Ingredients:
500g mutton or lamb pieces
2 Tbsps oil
2 onions, chopped
Salt to taste
5 cloves
1 – 2 green chilies, deseeded and chopped
1 piece stick cinnamon
1 large marrow, peeled and cut into thick slices
Nutmeg
Butter
Water as needed

Frikkadel ingredients:
500g fat free minced meat (steak mince or chicken)
1 large onion
1 small green pepper
1 tomato
1/2 bunch dhanya (optional)
1/2 teaspoon nutmeg
1 teaspoon crushed garlic
1 slice bread (couple of days old is best)
1 egg
Salt & pepper to taste


Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, dhanya finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.

Method:
Heat the oil in a large deep pot. Braise the onions until very brown, add the meat and spices and cook over medium to high heat until the meat are brown and tender, 20 – 30 minutes depending on the type of meat you using, adding water (not excessive) to prevent it from burning. For best results the meat should be a deep golden brown colour.

Meanwhile prepare your frikkadel. Place a small ball (40ml) of frikkadel mixture in the centre of each slice of marrow. Place the stuffed marrow on top of the mutton mixture, add 1 cup of water. Sprinkle with grated nutmeg, dot with small pieces of butter and steam covered for about 30 minutes on low – medium heat without stirring. (if you need to check on the food stick a wooden spoon gently inside and move slightly) Serve, with white rice and atchar.

Watch My YouTube Tutorial⤵️

Make a double batch of frikkadel, form into balls, flash freeze and store in a ziplock bag for next time you make a frikkadel dish

Hungarian Tart (Krummel Tert)


Hungarian tart or krummel tert, is a soft crumbly biscuit like cake similar to the short crust pastry. It can be filled with jam of any flavour. Substitute the jam for apples to make an apple crumble. Serve on its own, with a scoop of ice cream or a dollop of whipped cream. I’m not sure where the name Hungarian tart originates from though, would be interested if anyone could shed some light on the origin of Hungarian Tart.

Hungarian Tart

Ingredients:

125g butter

2 Tbsp cooking oil

1 large egg

2 Tbsp castor sugar

1 tsp vanilla or almond essence

2 cups cake flour, sifted

2 tsp baking powder

Smooth apricot jam (or mixed fruit jam)

Desiccated coconut as needed

Icing sugar as needed

Hungarian Tart / Krummel Tert

Method:

Grease a small Swiss roll pan. Or you may use a round cake tin

Cream the butter and sugar until light and fluffy.

Add egg, oil and essence, mix well.

Add the sifted flour as well as the baking powder, mix into a soft dough.

Refrigerate one third of the dough for about 20 minutes.

Or you can even put it in the freezer for a few minutes.

Press the remaining dough into prepared pan.

Spread a thick layer of jam on top of the dough in the pan.

Sprinkle a thin layer of coconut over the jam.

Grate the remaining dough on top.

Bake 12-15 minutes or until light golden brown at 180°C in a pre-heated oven.

Sift the icing sugar over as soon as it comes out of the oven.

Leave to cool in pan then cut into squares/slices.

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