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Shepherd’s Pie (Oond Frikkadel)
Shepherd’s Pie also known as Oond Frikkadel or Cottage Pie is a classic dish which pretty much everyone I’ve ever met has their own way of making. This is my way which I’ve kept really simple and it’s a winner every time I make it. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie. This recipe serves 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Shepherd’s Pie, Cottage Pie, Oond FrikkadelIngredients:
500g fat free minced meat
1 medium onion
1 small green pepper
1 medium tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, grated
1 slice bread soaked in water (preferably day or two old)
1 large 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.
Transfer the mixture into an oven proof dish.
Bake in a preheated oven for 30-40 minutes at 180C.
Top with mashed potatoes and sprinkle with grated nutmeg.
Grill in the oven until top is slightly browned.
Serve with yellow rice, steamed vegetables or fresh salad.
Yellow Rice
Yellow Rice Recipe
Serves 6
Ingredients:
2 cups uncooked basmati rice
¼ teaspoon turmeric
5 cardamom pods, crushed
3 stick cinnamons
50g butter
1 teaspoon salt
¼ cup sugar
½ cup raisins, optional
Method:
I always parboil my rice and then rinse as I don’t like the starch on the rice.
Using a large saucepan parboil the rice until half cooked approximately 5- 7 minutes.
Pour into a colander, rinse and return to the saucepan. Add the rest of the ingredients with a cup of water. Stir gently. Heat your saucepan over medium heat. Simmer for 6 minutes. Stir with a fork to fluff and loosen the grains, turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender yellow rice.
Perfect with bobotie, frikkadel, roast, etc…
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Dry Spicy Lamb Curry
Dry Spicy Curry, Potato Curry& Chapatti
Dry Spicy Lamb Curry
#capemalaycooking
Ingredients:
Serves 6 – 8
1 kg lamb pieces
1 cup plain yoghurt
2 tablespoons garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
2 teaspoons garam masala
salt to taste
3 tablespoons vegetable oil
4 green chillies, slit lengthwise
2 teaspoons koljana/coriander powder
1 teaspoon jeera/cumin powder
2 medium tomatoes, chopped fine
Freshly chopped dhanya to garnish
Method:
Mix the lamb pieces with the yoghurt, garlic, ginger, lemon juice, garam masala and salt to taste, cover and allow to marinade for 3 hours.
Heat the oil in a deep pot on medium heat. Add the green chillies and fry until it stops spluttering.
Add the lamb with the marinade and fry stirring frequently for 5 – 7 minutes.
Now add the tomatoes, koljana/coriander and jeera/cumin powder and mix well.
Sprinkle some water over the meat, cover, lower the heat and cook till the meat is done.
Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn the heat off, garnish with freshly chopped dhanya.
Serve with warm chapattis (Indian flat breads) or naans.
Dry Spicy Lamb Curry
Potato Curry
Ingredients:
Serves 6
4 large potatoes
1 teaspoon cumin/jeera seeds
1/2 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander/koljana seeds (crushed)
1 teaspoon fennel/barishap seeds (crushed)
½ teaspoon chilli powder
2-3 slit green chillies
1/4 teaspoon turmeric
Handful Coriander leaves chopped
Salt to taste
30 ml cooking oil
Method:
Peel the potatoes and cut into bite size pieces.
Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
After it is cooked, drain the water completely and keep aside.
Now heat a small pot and add some oil. Add the cumin/jeera seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
Now add the crushed fennel/barishap seeds, coriander/koljana seeds, chilli powder and give it a stir.
Add the cooked potatoes, green chillies, salt and stir gently in intervals.
Let this cook for about 6-7 minutes until the sides have browned, spices are coated well. Add drops of water to prevent sticking to the pot and burning.
Finally garnish with coriander leaves.
Spicy Potato Curry
200g wholemeal flour
75ml warm water
2 tbsp butter
Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with cling film and leave for 10 –15 minutes.
Chapatti (Indian Flat Bread)
Cape Malay Cooking
National Milk Tart Day
On 27 February South Africans celebrate National Milk Tart Day. Milk Tart (melktert) is a classical South African dish. Traditional Milk Tart is made up of a shortbread crust with a filling of milk and lots of eggs resulting in a lighter texture. Milk Tart can be enjoyed hot or cold. Milk tart (melktert) is thought to have originated in the latter half of the 17th century by Dutch settlers in South Africa. The Dutch East India Company established Cape Town in 1652 as a way-station for ships travelling from the Netherlands to Indonesia and back. Their ships would bring cinnamon and other spices to Cape Town (and Europe) from South East Asia. Local bakers used the imported cinnamon, combined with fresh dairy from farms in the Cape Colony, to create this wonderful custard based tart.
Here are a couple of recipe to start you off.
Traditional Cape Malay Milk Tart – this is a time consuming recipe but well worth it at the end. I can remember my mom making trays of melktert for functions and my job was to fill the trays with the base and I had to ensure there were no holes otherwise the melktert would flop and turn upside down! This recipe serves 6
Short Bread Base For Milk Tart
Ingredients:
1 egg
125 g butter
1/4 cup cooking oil
3/4 cup sugar
2 cups self raising flour
1 cup cake flour
1 teaspoon vanilla essence
l level teaspoon baking powder
Method:
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a soft ball of dough. Line a 20 cm by 20 cm oven proof dish with approx half of the pastry. (You can use the other half to make Herzoggies) The pastry should be as thin as possible with no holes. It is very important that the base contains no holes as it will cause the Milk Tart to bake upside down.
Filling
Ingredients:
1 litre + 1 cup milk
12 eggs
250 ml sugar
5 cardamom pods
2 stick cinnamons
Method:
Boil the milk in a saucepan with the cardamom and stick cinnamon . Allow to cool. Whisk the eggs and sugar until light and fluffy. Strain the cooled milk, using something like a very fine strainer or sieve. Combine the milk and the eggs mixture.Pour the filling into the dish ensuring not to pour all the liquid on one place as it may cause a “hole”. Bake in a preheated oven at 180 C for 40 minutes until set.
Milktart
Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Although it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quick as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. The recipe serve 4
Ingredients:
¾ cup self-raising flour
2 cups milk
3 eggs
½ cup sugar
1 teaspoon vanilla essence
25 g melted butter
Pinch salt
½ teaspoon fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23 cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180 C. Serve warm or cold
Fancies
Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.: Eid, Weddings, Doopmaals, etc…
This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk
For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work
Method:
- Preheat oven to 180C.
- Grease a 30x20cm baking tin with butter or oil.
- Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
- Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
- Add vanilla essence.
- Add flour and baking powder and mix well.
- Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
- Pour into prepared tin.
- I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
- Bake for 25 minutes.
- To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
- Allow to cool slightly, turn out into a cooling rack to cool down completely.
- Remove greaseproof paper.
- Cut the cake into squares.
To complete the cakes:
- Mix the jam and hot water together until the jam has dissolved.
- Put the coconut into a little bowl.
- Lightly dip the cakes one at a time into the jam water, do not drench.
- Roll the cakes in the coconut to cover completely.
- Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.
- Decorate with fresh or drained canned fruit.
Completed Fancies
Spring Rolls
Spring rolls are a large variety of filled, rolled appetisers. Here is a recipe for crispy vegetable spring rolls. Dip hot, fried spring rolls in sweet spicy sauce.
1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
1 onion, sliced
1 teaspoon ginger & garlic paste
1 tablespoon soya sauce
1 chopped green chilli
Salt and pepper to taste 1 teaspoon oil 20 sheets filo pastry Method:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from the heat and allow to cool completely.
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
Filling and rolling:Defrost the pastry to room temperature before separating the sheets.
Lay out one sheet; add about 2-3 tablespoons (depending on the size of your spring roll sheets) of the vegetable filling towards one corner. Fold in the end of the corner first and then both sides.
Fold in the end of the corner first and then both sides.
Once these ends are firmly placed, start rolling towards the other end until fully done.
Deep fry until golden brown.
Cook’s notes:– Add cooked, shredded chicken pieces.
– You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
– Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes. Chilli Sauce Recipe – https://www.facebook.com/photo.php?fbid=205809582791310&set=a.204968582875410.48230.183695408336061&type=3&theater
Arabian Breyani
Arabian Breyani
Ingredients
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Chops Sosatie
Chops Sosatie
Chops Sosatie
1kg lamb chops
500g thinly slices onions
Marinade:
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
45ml sugar
5ml salt (or too taste)
Marinated Chops Sosatie
Combine the marinade ingredients and marinade chops for at least 1 hour or longer if you have time. Transfer into a oven proof dish cover with sliced onions and cook, covered, with aluminium foil in a preheated oven (200C) for 50 – 60 minutes.
Ready For The Oven
Serve with mashed potatoes and steamed mixed vegetables.
Savoury / Dhanya Rice
Dhanya Rice
Serves 4
Ingredients:
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
100g butter
1 teaspoon salt
Handful chopped dhanya
Method:
Parboil the rice until half cooked.
Pour into a colander, rinse, leave the rice in the colander whilst preparing the onions.
Heat your saucepan over medium heat, add the butter, melt, add the cardamom and stick cinnamon. Add the onions. Braise the onions until golden brown. Add the half cooked rice, salt and a cup of water. Heat the rice until warmed through. Add the dhanya, stir with a fork to loosen the grains and turn the heat off. Leave the sealed saucepan on the stove, the retained heat will complete the cooking process and any water left will be absorbed leaving you with fluffy and tender.
VARIATION:
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
CINNAMON RING DOUGHNUTS
Ring Doughnuts
Makes +/- 30
Ingredients:
500g selfraising flour
3 eggs
¾ cup sugar
70g butter/margarine
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip
GLAZE
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Or
Spread the doughnuts with chocolate spread
Ring Doughnuts
Chicken Sausage Rolls
Chicken Sausage Rolls
Makes 20 rolls
Suitable for freezing uncooked
Ingredients:
2 large skinless chicken breasts
2 cloves garlic, crushed
4 sundried tomatoes, chopped
Handful basil leaves, chopped
500 g ready rolled puff pastry
Flour for dusting
1 egg, beaten
Sesame seeds
Method:
Whizz the chicken and garlic in a food processor until the chicken is minced. Tip in the sundried tomatoes and basil. Pulse for 5 seconds to just mix through. Season well.
Roll the pastry sheet out on a lightly floured surface into a rectangle and cut in half lengthways. Spread half the chicken mixture along the middle of on the pastry strips, then roll up the pastry, pinching the ends together to seal. Using a sharp knife, cut into 2.5cm long pieces. Repeat with the remaining pastry strip. Can be frozen uncooked, for up to 1 month.
Heat oven to 200C. Place the rolls on a large baking sheet. Brush with the egg, then sprinkle with the sesame seeds. Bake for 20 minutes until golden.
Cheddar Scones
Cheddar Cheese 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.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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