Cauliflower Stew

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Blomkool Bredie (Cauliflower Stew) 

Cauliflower Bredie

Bredies consists of mutton or lamb pieces and vegetables cook together in true Cape Malay tradition. Stew or bredie as its known in South Africa usually consists of mutton, lamb or beef pieces cooked with various fresh vegetables. Bredies are traditional Cape Malay food which is simple and inexpensive to cook, especially when feeding large families.

Any type of vegetables can be used on its own or use a combination of two e.g. cauliflower and carrots. Most bredies are spiced with stick cinnamon, allspice and cloves with a green chilli or two for extra flavour. The most popular Cape Malay bredies are green bean, tomato, cabbage, cauliflower bredies and is healthy nutritious winter food. Bredies are served with plain boiled rice, atchars or sambals.

This recipe serves 4 – 6 people

Ingredients:
600g mutton / lamb pieces, washed and drained
2 Tbsp cooking oil
2 onions, peeled and chopped
2 tsp salt or to taste
1 – 2 green chillies, chopped
2 pieces stick cinnamon
1 large cauliflower, leaves cut off and broken into pieces
3 potatoes, peeled and sliced into quarters
1 – 2 Tbsp sugar (optional)

 

Method:
Heat the oil in a heavy-based saucepan and fry the onions until golden brown.
Add the meat and cinnamon.
Brown the meat, ensuring it is well browned but not burned.
Add a little water, cover and reduce the heat.
Simmer until the meat is nearly tender, approximately 30 – 45 minutes.
Add the cauliflower, potatoes, chillies, salt to taste and simmer until the potatoes are tender.
Add more hot water as required.
Stir in the sugar if using.

© Cape Malay Cooking & Other Delights

Shop online at http://www.capemalaycookingdelights.com

 

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Cinnamon Rolls

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Salwaa’s Cream Cheese Cinnamon Rolls. Makes 14 to 16 Rolls

My cinnamon rolls are a must try recipe to enjoy on a cold autumnal day with a hot cuppa. These cinnamon rolls are best served warm.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:
1 packet dry yeast
1½ – 2 cup milk
¼ cup white sugar
¼ cup warm water
¼ tsp vanilla essence
1 large egg
1 tsp salt
¼ cup butter, melted
4 cups cake flour

¼ cup melted butter, to brush over the top before baking

For the Filling,
1/3 cup butter, at room temperature
¾ cup soft brown sugar
¼ cup white sugar
1 ½ Tbsp of ground cinnamon

For the Glaze,
¼ cup of cream cheese, at room temperature
1 Tbsp butter, at room temperature
1 &1/4 cups of icing sugar
½ tsp of vanilla essence
3- 4 Tbsp of warm milk

Method:
1) In a small bowl, combine the warm water and 1 tsp of the sugar, sprinkle the yeast over the top and set aside for approximately 5 minutes.

2) In the bowl of a standing mixer fitted with a dough hook or knead by hand, mix the egg, milk (start with 1 & 1/2 cups, adding the rest as needed), salt, sugar and melted butter. Add 2 cups of the flour, vanilla and yeast mixture, mix until it’s all incorporated and slowly add about 2 more cups of flour. Knead until you have a smooth dough.

3) Set the dough aside covering the bowl with clean wrap in a warm area for about 2 hours.

4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside. @capemalaycooking

5) When doubled in size, punch the dough down and roll it out onto a floured surface into a rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough. Cut into 14 to 16 slices making sure they are even and place them cut side down in a well-greased baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.

6) Pre-heat your oven to 200°C

7) Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Carrots and Pea Bredie

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Salwaa’s Carrots & Peas Bredie

Carrot & Pea Bredie

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Ingredients:

2 Tbsp cooking oil

1 large onion, peeled and chopped

500g mutton, lamb or beef pieces

800g carrots cut into julienne strips

3 large potatoes, peeled and cut into quarters

1½ cups frozen peas

1/2 tsp ground allspice or 5 whole allspice

1-2 green chillies

2 tsp salt or to taste

Hot water as needed

Chopped parsley for garnishing

Method:

Heat oil in a large saucepan and braise onions until golden brown, 5-10 mins.

Add washed and drained meat and braise until dark brown, 10-15 mins.

The meat should be as brown as you can get it.

Add salt, chillies, allspice and enough water; simmer until meat is nearly tender, 15-20 minutes or longer if using mutton.

Add carrots and potatoes, cook until potatoes are nearly soft.

Add frozen peas and cook a further 10 mins or until potatoes are soft.

Garnish with chopped parsley.

Serve with white rice and atchars.

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http://www.capemalaycookingdelights.com

Slow Cooked Lamb Shanks

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Slow Cooked Lamb Shanked

This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!

Ingredients:
2 lamb shanks
Salt and pepper to taste
1 small onion sliced into quarters
3 – 4 medium size potatoes
3 carrots
1-2 jalapeño peppers slit in half ( optional)
3 cloves of garlic, I left the peels on
3 bay leaves
A few sprigs of rosemary
3/4 cup vegetable stock

One-pan Wonder

Method:
Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.

Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.

Enjoy!

Shop online at www.capemalaycookingdelights.com

All media and content are the property of Salwaa Smith and Cape Malay Cooking Delights (PTY) LTD

Sponge Flan

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Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.

Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins

Method:
Pre-heat the oven to 180°C.

Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.

In a separate mixing bowl mix together the egg yolks and sugar.

Mix until creamy and the sugar has dissolved.

Add the oil to the milk and stir into the egg mixture.

Sift in the flour and baking powder, mix well.

Fold in the egg whites.

Divide into the 2 small greased flan tins or 1 large flan tin.

Bake for 10 minutes in the pre-heated oven.

Cool slightly in the tin before removing.

Leave to cool completely on a wire cooling rack before decorating.

Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.

Serve immediately.

All photos found on this website are the property of Cape Malay Cooking & Other delights and Salwaa Smith.

Cape Malay & Other Delights Cookbook Launch

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Cape Malay & Other Delights Cookbook Launch
Cape Malay & Other Delights Cookbook Launch

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

988566_493043757515305_7188276291691903149_n 1509216_493050967514584_3376279079183060600_n 1609875_493042380848776_5153731817231558295_n 1908090_493050247514656_3601014565269762303_n 10150709_493039040849110_8652693557249904351_n 10292528_493041494182198_3524833319370411372_n 10411243_493045530848461_6284534979293427719_n 10675530_493039300849084_7856759460977680088_n 10930119_493042294182118_2110239859804904528_n 10931161_493048864181461_5788570649487253842_n 11037458_493050387514642_2663025802367635051_n 11054407_493047940848220_4157342059190067600_n 11058495_493037677515913_2600152464692929853_n 11107730_493049714181376_4117079672639395347_n 11108251_493050587514622_660945669008594122_n 11108523_493042487515432_8278449501283866050_n 11109443_493041800848834_789723916135596151_n 11110450_493050580847956_7540344183928819724_n 11214105_493050794181268_749046645251100131_n 11221590_493046544181693_2342245534114964257_n 11222971_493047597514921_7398934613936053485_n 11247601_493041947515486_4676231118244907358_n 11253589_493042560848758_1014170803532046668_n 11258216_493046027515078_5687685073980888223_n 11377116_493044864181861_6316298760169365543_n 11390010_493051054181242_8274668423800677781_n 11390175_493046547515026_7806865987002487675_n 11390211_493045494181798_8716622722257044545_n 11390498_493041324182215_152010137951981775_n 11391204_493050807514600_7962037035557195373_n 11391494_493041370848877_515671795427042675_n 11392870_493038190849195_3374132199772610943_n 11392941_493048930848121_5563105968871026416_n 11393161_493041887515492_128802147744309981_n 11401487_493041214182226_801842582387385056_n 11401575_493045577515123_4952355217865467031_n 11412364_493046647515016_3503474385775080175_n 11427205_493041264182221_163222860939092321_n 11430090_493044084181939_1408611709619208012_n

Stockist of the new Cape Malay & Other Delights Cookbook are:

– Shaikhs Exotics
crn of Repulse and Belgravia Road
Belgravia
0745838129

– Simply Spice – Montague
Ground floor
Kenilworth Centre
021 671 2672

– Simply Spice – Montague
Cavendish Square
Claremont
074 45838129

– Khans
Promenade
Mitchell’s Plain
021 3761500

– Timbuktu Books

Shop 4, 19 Golf Course Road

Sybrand Park

021 697 0517

 

– Sawants

32 Hadji Ebrahim Crescent, Rylands

021 699 1200

 

– Deen Store

508 Lansdowne Road

021 762 6745

 

– Online at the Deen Store

http://deenstores.co.za/product/cape-malay-other-delights-cookbook/

 

– Voice Of The Cape Studios

2 Queenspark Avenue Salt River

021 442 3500

 

– Frozen Delicates / Fazliens

Gatesville / West Gate Mall / Kenilworth

021 637 6080 / 021 374 7541

 

– Ameera’s Fashions

Gatesville

021 637 3474

 

-Top Boutique

Gatesville

 

-Eastern Tempatations

35 Greenhill Road

Emmarentia

Johannesburg

011 646 8429

 

– CII Stores

Trade Route Mall

Lenasia

Johannesburg

011 852 0097

 

– Covered Pearls Hijab Parlour
Shop L05
PnP Hypermarket
Ottery
079 025 4545

– Islamic Sound & Vision
Souk 3941
Vangate Mall
079 025 4545

– A1-Chemist
Entrance 2
Ottery Hypermarket
082 786 1304

 

-Expats can buy from

http://www.amazon.co.uk/dp/0620526505

 

More stockist will be added in the next couple of days…

 

Links to articles

http://www.iol.co.za/weekend-argus/treasuring-the-flavours-of-home-1.1871181#.VX280LeJhVA

http://mobi.iol.co.za/#!/article/treasuring-the-flavours-of-home-1.1871894

https://www.facebook.com/abidahd/posts/848895435179565?hc_location=ufi

http://iono.fm/e/182241

http://www.news24.com/SouthAfrica/Local/South-Coast-Fever/Hastings-on-Food-20150605

http://www.southafrica.net/blog/en/posts/entry/cape-malay-cooking-is-in-a-class-of-its-own

http://m.capetownmagazine.com/events/the-cape-malay-and-other-delights-cookbook-launch/11_37_56155

http://www.ciibroadcasting.com/2015/05/11/kanala-smaak-jy-n-koeksuster/

 

More pictures of my cookbook launch

Launch Pics

 

 

Cape Malay & Other Delights Cookbook

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You are cordially invite…

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,
Grassy Park

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
Email: enquiries@capemalaycooking.me

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.
Salwaa

PLEASE SHARE 😉

Cookbook Launch
Cookbook Launch

11090317_679568535505125_4652569001803063617_n

Salmon & Lemon Fried Rice

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Salmon

Salmon served with lemon fried rice & Salmon served on a bed of sweet potatoes, mashed

Salmon & Sweet Potato

Lemon Rice – Cape Malay Cooking & Other Delights – Salwaa SmithPacked with flavour, this zesty lemon rice is great accompanied with fish. Here I served it with Salmon fried in chilli butter


4 cups cooked rice, preferably long grain or basmati
2 tsp coriander / koljana seeds
2 Tbsp sunflower oil
2 tsp mustard seeds
8 curry leaves
3 green chillies, chopped
1 tsp grated ginger
1 ½ tsp turmeric / borrie
Juice of 2 lemons
Gently roast and then coarsely powder the coriander seeds. Keep aside.

Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stop, taking care not to burn the spices. Add the turmeric powder and turn off the heat.

Add the lemon juice and mix well.

Add the rice, roasted coriander powder and mix thoroughly.

To Make Chilli Butter
125 g soft salted butter
1 tsp crushed dried red chillies
Mix together the butter and dried chillies in a small bowl. Transfer and wrap the butter in clingfilm, roll it into a log. Refrigerate for 30 minutes or until the butter is hard. Cut in slices and use as required. Left over chilli butter can be frozen for later use.

Lemon Rice
© Cape Malay Cooking

 

 

 

 

 

Fish Breyani

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Fish Breyani
Fish Breyani

Fish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith

From My Kitchen To Yours – keeping our heritage alive!

 

Ingredients:

3 cups long grain rice or basmati rice

1½ cups frozen mixed vegetables

1 cup cooking oil

3 large potatoes

2 large onions, sliced thinly

1kg firm fish pieces of your choice, like hake or snoek

1 tomato, chopped

¼ cup buttermilk

1 – 2 green chillies, chopped

1½ tsp jeera / cumin

3 cloves

3 allspice

3 cardamoms

2 stick cinnamons

1 tsp salt

2 Tbsp butter

 

Fish Masala

7 cloves of garlic, minced

1 tsp salt

½ – 1 tsp chilli powder

3 tsp jeera / cumin

Juice of 2 lemons

1 tsp turmeric / borrie

1 Tbsp vegetable oil

 

Method:

Boil the rice in water until half done. Drain, rinse and set aside. Peel the potatoes, cut into slices. Heat the oil in saucepan, fry the potatoes until lightly browned and semi soft, set aside. Drain excess oil from the saucepan, add the chopped onions, fry until golden brown. Add the chopped tomato, buttermilk, green chillies, jeera, cloves, allspice, cardamoms, stick cinnamon and salt. Simmer over low to medium heat for 10 minutes or until onions are soft.

 

Meanwhile, make the masala to fry the fish. Combine all the spices in a small bowl, stir to combine. Wash and dry the fish pieces, smear the masala mixture all over the fish. Leave to sit for 10 minutes before frying in the left over oil used for frying the potatoes.

 

Arrange the potato slices at the bottom of a large heavy based pot / saucepan. Add half of the rice on top of the potatoes, spreading it evenly. Arrange the fish slices on top of the rice, then the onion mixture, then the mixed vegetables ending with the remaining rice. Dot the butter on top of the rice add 1 cup of hot water. Cover and steam to complete over low to medium heat for about 20 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.

© Cape Malay Cooking

 

 

 

 

Paella

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Paella - Cape Malay Cooking
Paella – Cape Malay Cooking

Serves 6
1kg seafood mix
3 large onions, finely sliced
Oil for frying
200gr mushrooms, sliced
1 large green pepper, finely sliced
1 large red pepper, finely sliced
1 large yellow pepper, finely sliced
3 cups uncooked basmati rice
Salt and Tabasco sauce to taste
Fresh chopped parsley for garnishing (optional)

Marinade
2 tbsp peri-peri, chilli or chutney sauce
2 tsp crushed garlic
1 tsp paprika
Salt and pepper to taste
5ml Tabasco sauce

Combine marinade ingredients in a mixing bowl, add seafood mix and marinate for about 1 hour. Meanwhile, fry onions in heated oil until golden. Add mushrooms and fry a further 5-10 minutes, or until softened. Remove onions and mushrooms from pan and set aside. Fry peppers in oil for 5 minutes, remove from pan and set aside. Transfer seafood and marinade to frying pan and fry for 15 minutes. Meanwhile, boil rice in salted water until tender, about 20 minutes. Drain and rinse. Layer ingredients in a large saucepan as follows: first rice, then onions and mushrooms (reserving some onion and mushroom for garnishing) then the peppers and finally the seafood mixture. Continue layering until all ingredients have been used, sprinkling each layer with a little salt and Tabasco sauce. Steam, covered, over medium heat for 30 minutes. Garnish with reserved onions, mushrooms and chopped parsley if using. Serve with lemon atchar and enjoy

Seafood Paella
Seafood Paella

© Cape Malay Cooking

Cape Malay Cooking’s Raisin Buns / Bread

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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

raisin7 raisin 6

Raisin buns

COMPETITION TIME!

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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 🙂

Roast Leg Of Lamb

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Roast lamb

Serves 6 – 8

Serve this tender lamb with your favorite gravy and vegetables.

Ready in 3 hours – 3 1/2 hours, dependent on the size of your leg of lamb

Ingredients:

1 large head of garlic, lightly crushed

10 cloves

10 allspice berries

7 bay leaves

2 sprigs of fresh rosemary

1 whole large leg of lamb, bone in (about 2.5kg)

Salt & pepper to taste

 

Trim excess fat and rinse the leg of lamb under running water.

Preheat the oven to 190C.

Put the lamb into a large roasting tin /Pyrex dish . Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.

 

Rub salt and pepper all over the leg of lamb, don’t skimp on the pepper!

 

Lightly crush a head of garlic, not necessary to peel but do remove excess peels.

 

Scatter the head of garlic, cloves, allspice, bay leaves around the leg of lamb.

 

Top with the sprigs of rosemary.

 

Add a cup of water. Cover with foil. Cook in a preheated oven at 190C for 3 – 3 1/2 hours.

 

In the meantime prepare your vegetables. Remember you can use any vegetables you like.

Wash and half, if necessary, 1 kg baby potatoes. Drain excess water. Add the potatoes in a roasting / Pyrex dish. Add salt and crushed black pepper to taste. Drizzle a tablespoon or two olive oil over the potatoes and add a quarter cup of water.  Cover with foil. Pop in the oven an hour before the leg of lamb is done. The potatoes will turn out crispy on the outside and soft in the inside.

 

Leg of lamb halfway through the cooking time.

 

Peel, de-seed and slice butternut into small pieces. Peel carrots and cut into smaller pieces. Melt 50g unsalted butter and 50ml vegetable oil in a saucepan. When the butter/oil begins to bubble add a a couple of stick cinnamon and the butternut pieces. Brown on each side.

 

Add the carrots, toss lightly so that the carrots are coated with the butter/oil mixture. Season to taste (salt and a bit of pepper will do) Cover and allow to steam over low heat until the vegetables are soft but not mushy.

 

Roasted potatoes.

 

Butternut and carrots, cooked.

 

Ready to eat 🙂

Serve with homemade peppercorn sauce

Ingredients:

3 – 4 tablespoons black peppercorns

80g butter

1 large onion, minced

120ml beef stock

100ml fresh cream

salt to taste

Method:

Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

Melt the butter in a saucepan over medium high heat. Add the onions and saute until soft, about 3 minutes. Add the peppercorns and boil for another 3 minutes. Add beef stock and boil another 3 minutes.

Just before serving, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve immediately.

Enjoy 🙂

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Oats and Dates Muffins

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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 🙂

 

 

 

 

 

 

 

 

 

 

 

SPONSORSHIP OPPORTUNITIES

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Sponsor

In order for us here at Cape Malay Cooking to continue our FREE service of providing authentic Cape Malay recipes, advise, etc to the community we have decided to offer sponsorship opportunities to home industries, small businesses and selected companies. We all know there is no better way to get the word out about your product than with the help of a trusted source. We are here to help you do that.

 
By being a sponsor on Cape Malay Cooking’s website, your product will be exposed to the hundreds of thousands of visitors, readers, and followers my blog and other social media platforms receives each month. This equates to more traffic for you, and that in turn can mean a higher income for your business or more product sales.
Let me tell you why you should take advantage of this great new opportunity.

 

Statistics and Exposure

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  • Every week I post 3-4 new recipes and/or articles. This consistent updating means your product or business is guaranteed to receive ongoing exposure.
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Eid Recipes

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Here follows a quick round-up of popular Eid dishes.

Click on the links for the recipes. Continue reading Eid Recipes

Shepherd’s Pie (Oond Frikkadel)

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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 Frikkadel

Ingredients:

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

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Dry Spicy Curry, Potato Curry& Chapatti
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.

 

Curry
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
Spicy Potato Curry

Chapatis (Indian Flat Bread)
Ingredients:
Makes 6-8
200g wholemeal flour
75ml warm water
2 tbsp butter
Method:
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.
Divide the dough into 6 to 8 balls. Roll out each ball on a floured surface thinly.
Heat a dry frying pan until hot and cook each chapati over a medium heat, turning after 30 seconds or so. Cook the second side for 1 minute until it begins to puff up, then turn over and cook the first side again, pressing down lightly with a spatula for another 30 seconds. Smear each chapati with butter and wrap it in foil to keep warm.

Chapatti (Indian Flat Bread)
Chapatti (Indian Flat Bread)

Cape Malay Cooking
Cape Malay Cooking

National Milk Tart Day

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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.

Traditional Cape Malay Milk 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.

Milk Tart Base

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.

Milk Tart Filling

 

Milktart
Milktart

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

Selfcrust Milk Tart

Chicken Jalfrezi

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This is a Pakistani recipe for a spicy curry. The chicken is marinated before the time and then cooked in a thick onion sauce. You can always adjust the chillies if you find it’s to spicy hot.

Spicy chicken curry cooked in a thick sauce.
Spicy chicken curry cooked in a thick sauce.

Serves 4

Ingredients:
For the sauce:
1 – 2 large onions, roughly chopped
1 tablespoon oil
4 garlic cloves, chopped
1 green chilli, chopped (you can use more if you like your food spicy & hot)
1 tin chopped tomatoes
1/2 litre of water
1 tablespoon ground coriander/koljana
1 tablespoon ground cumin/jeera
1 teaspoon turmeric/borrie
Salt to taste

For the chicken & veg:
500g chicken breasts, washed & diced up 
2 tablespoons of oil
1/2 red pepper, roughly chopped
1/2 green pepper, roughly chopped
1 large onion, sliced roughly
2 red chillis (optional)
1 teaspoon ground cumin/jeera
1 teaspoon ground coriander/koljana
1 teaspoon turmeric/borrie
2 teaspoons garam masala
A handful of fresh, chopped dhanya leaves

Method:
Mix the jeera, koljana and tumeric in a small bowl, coat the chopped chicken breast pieces leave to marinade while you making the sauce.
Now make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large saucepan with the tablespoon of oil until browned. 
Add the water to the onion mixture and simmer this for around 20 minutes.
While that is simmering, put the chopped tomatoes in a food processor or liquidiser and give it a good whizz until smooth consistency. 
Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute take care not too overheat or it will burn.
Add the liquidised tomato to this pan and simmer for around 10 minutes. (Because my family loves potatoes I added a couple of potatoes, quarted, 
with the onion mixture when it was simmering whilst I prepared the chicken.) 
Next give your onion mixture a good whizz in the food processor or liquidiser and add it to the spiced tomato sauce. 
Stir and leave to simmer for another 10 minutes. Keep warm.

Fry the marinaded chicken in oil and stir continuously. When the chicken is nearly done approximately 10 -15 minutes,
turn down the heat and add the roughly chopped onion, red & green peppers and chillies. Stir this until the onions and pepper soften just a bit 
and the chicken is cooked, of course. Don’t overcook as we don’t want the onions and peppers to cook away (I like mine to be firm and crunchy)
Add the earlier prepared sauce to the cooked chicken and simmer until combined about 5-10 minutes. 
Just before you dish it up, stir in the garam masala and chopped dhanya leaves. 
Serve with basmati rice or naan bread.

Variation:
Because my family loves potatoes I added a couple of potatoes, quarted, with the onion mixture when it was simmering whilst I prepared the chicken.

Roast Leg Of Lamb

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Roast lamb

Serve this tender lamb with your favourite gravy and vegetables.

Ready in 2 hours 30 minutes

Ingredients:

10 cloves of garlic

10 cloves

10 bay leaves

1 whole large leg of lamb, bone in (about 2.2kg)

Salt & pepper to taste

Method:

1. Preheat the oven to 190C.

2. Put the lamb into a large roasting tin. Using a sharp knife, make cuts in the lamb, about 1.5cm apart, all the way to the bone.

3. Stuff 1 clove of garlic, clove, bay leave into the each of the cuts. Rub the leg of lamb with salt and pepper according to taste. Add a cup of water into the tin. Cover the tin loosely with foil and roast for 1 hour 30 minutes, adding more water if necessary. Remove the foil and cook for another 30 minutes.

4. Put the meat on a platter, cover loosely with foil and leave in a warm place to rest for 15 minutes before carving. Serve with gravy, roast potatoes, a selection of vegetables of your choice.

ROAST LEG OF LAMB

Prawn Breyani

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Prawn Breyani

Prep Time: 1 hour, 30 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

500g Basmati rice

1 kg large prawns shelled and deveined

To marinate prawns:

1 cup yogurt

Juice of 1 lime/ lemon

1/2 tsp turmeric powder

2 tablespoons garlic paste

1 tablespoon ginger paste

Salt to taste

To fry: 4 large onions sliced thinly (divided into 3 equal portions)

3 large tomatoes chopped finely

For dry masala/ spice mix:

2 tablespoons whole koljana/coriander seeds

1 tablespoons whole jeera/cumin seeds

1 tablespoon saunf/ aniseed/ fennel seeds

1 tablespoon poppy seeds

2 pieces of cinnamon

5 cloves

5 green cardamom

10-12 black peppercorns

2 dry red chillies

For wet masala: 2 green chillies

1/2 cup fresh dhanya leaves

1/2 cup fresh mint leaves

3-4 tablespoons fresh chopped dhanya/coriander leaves

4-5 tablespoons cooking oil

Preparation:

Wash the rice. Soak it in warm water for 30 minutes.

Cook the rice till almost done. Drain remaining water (if any) and keep aside.

Marinate the prawns with the marinating ingredients.

Heat a flat pan on a medium heat and gently roast all ingredients mentioned under “For dry masala/ spice mix” till they start to become slightly darker and give off a faint aroma.

Now grind all the roasted ingredients to a fine powder in a clean, dry coffee grinder or use a mortal & pestle.

Grind the ingredients mentioned under “For wet masala”, to a smooth paste in a food processor.

Heat the cooking oil in a deep pan till hot and then fry 1 of the 3 portions of sliced onions till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish breyani later.

In the same oil, add the remaining sliced onions and fry till soft. Now add the tomatoes and fry till soft.

Add all the dry and wet masala ingredients prepared earlier and fry till the oil begins to separate from the whole mix.

Now add the prawns and all the marinade to this spice mix. Stir and allow to cook till the prawns are done. Do not overcook as the prawns will get rubbery in texture. Season with salt if required.

Remove from heat.

Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and prawn as follows: rice – prawn – rice. End with a layer of rice.

Garnish with the crispy fried onions, chopped dhanya leaves. Cover the dish and seal tightly.

Bake in a hot oven for 30 minutes.

Chops Sosatie

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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
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
Ready For The Oven

 

Serve with mashed potatoes and steamed mixed vegetables.

 

Savoury / Dhanya Rice

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.

PRAWN CURRY

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An easy, creamy prawn curry served with roti. Everyone will come back for seconds. Save time by preparing the chili paste the day before.

Delicious and easy prawn curry.
Delicious and easy prawn curry.

PRAWN CURRY SERVED WITH DHAI / YOGHURT SAUCE

Ingredients:
750g prawns
1 large onion, liquidised
2 medium onions, chopped fine
2 tablespoons chili paste (**see footnote)
3 bay leaves
½ tin coconut milk
4 cardamoms, crushed
Salt to taste
Oil for frying

Method:
Wash and dry the prawns in a kitchen towel. Set aside.
Heat the oil in a saucepan. Add bay leaves, cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown.
Then add the liquidized onion paste and the chili paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning.
Add the prawns. Stir thoroughly and then add the coconut milk. Keep simmering in medium heat till the gravy reduces to a half. Add salt to taste.
Serve hot with rice or roti.

**Chili paste

Ingredients:
1 level teaspoon of chili powder
3 garlic cloves crushed
5 Red chilies chopped
3 Tablespoons of ground ginger
2 Pinches of salt
5 Tablespoons of extra virgin olive oil
1 Level teaspoon of sugar (can be omitted if preferred)

Method:
Heat oil to medium hot and add chili powder and garlic.
Cook for 2 minutes and then add all other ingredients.
Cook until soft. Decant into a blender and blend into a course paste.
Leave to cool and eat.
Refrigerate and consume within 7 days.

Serve with curry or breyani
Serve with curry or breyani

DHAI / YOGHURT SAUCE

250m natural yoghurt
1 clove garlic, crushed
2-3 green chillies, chopped
1 tablespoon dhanya, chopped
Pinch salt

Mix all the ingredients together. Pour into a serving dish and serve with curries, breyani, kebabs, etc…

CHICKEN CURRY

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Delicious chicken curry, always a winner no matter what the occasion. Serve with flaky roti, chapati (Indian flat bread) or plain boiled white rice.  Traditionally served with onion and tomato salad.

 

Delicious Cape Malay Curry
Delicious Cape Malay Curry

CHICKEN CURRY

Ingredients
4 tbsp oil
2 cloves
1 stick cinnamon
2 green cardamom pods
1 tsp cumin seeds
1 small-medium onion, chopped
1½ tbsp chopped ginger
6 cloves garlic, chopped
½ tsp ground turmeric
1 tbsp ground coriander
½ tsp chilli powder
2 tomatoes, puréed
450g small chicken
½ tsp garam masala
1 handful chopped dhanya

Method:
Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. 
Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes. 
**Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done. 
Add the garam masala and chopped dhanya. Serve with rice or roti.

Variation:
**Add potatoes cut in quarters with the chicken

 

ONION AND TOMATO SALAD

1 large onion, chopped finely

5ml salt

1 large firm tomato, chopped

2 green chillies,  chopped

10ml sugar

30ml vinegar

2 teaspoons chopped dhanya

 Steam the chopped onion in the microwave for 3 minutes. Combine with the rest of the ingredients. Transfer into a serving dish and enjoy with breyani, curry, etc…

 

EASY SAVOURY CHEESE MUFFINS

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Easy cheese muffins (savouries)

Ingredients:
500ml (300g) cake flour
15ml baking powder
5ml dry mustard powder
5ml salt
500ml grated cheddar cheese
250ml milk
80ml oil
2 eggs

Method:
Sift flour, baking powder, mustard and salt in a mixing bowl
Add grated cheese
In a jug combine the milk, oil and eggs. Mix well
Add to dry ingredients and mix gently until combined, taking care not to over mix. Spoon into greased muffin tins and bake at 200C for 20 minutes

CHICKEN & CORN SOUP

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Chicken & corn soup

Ingredients:

1 tbsp vegetable oil

100 g boneless, skinless chicken breasts cut into small pieces

1 clove garlic, finely chopped

1 cm piece ginger, finely chopped

1 tbsp cornflour

600 ml hot chicken stock

100 g sweetcorn

1 egg

1 tbsp fresh lemon juice

shredded spring onions, shredded, to garnish

dark soy sauce

toasted sesame seeds, to garnish

Method

1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring.

2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes

3. Beat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Chicken soup

CHILLI CON CARNE

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Chilli Con Carne Recipe

This great chilli has to be one of the best dishes to serve to friends for a casual get-together. It’s easy to throw together using mostly store cupboard ingredients.

Chilli Con Carne

Ingredients:

1 tablespoon oil

1 large onion, chopped

1 red pepper, chopped

1 teaspoon crushed garlic

1 heaped teaspoon hot chilli powder

1 teaspoon paprika

1 teaspoon ground jeera

500g lean minced beef

1 beef stock cube

400g can chopped tomatoes

½ teaspoon dried mix herbs

1 teaspoon sugar

2 tablespoon tomato purée

410g can red kidney beans

 

Method:

  • Put your pan on the stove over a medium heat. Add the oil and leave it for 1-2 minutes until hot. Add the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft. Add in the garlic, red pepper, chilli, paprika and cumin. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown the mince. Turn the heat up a bit, add the meat to the pan and break it up with your spoon . The mix should sizzle a bit when you add the mince. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Making the sauce. Crumble your stock cube into 300ml/1⁄2 pint of hot water. Pour this into the pan with the mince mixture. Open the can of chopped tomatoes and add these as well. Add the mixed herbs and the sugar, and add a good shake of salt and pepper. Squirt in about 2 tablespoons of tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Bring on the beans. Drain and rinse the beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving, and relax. Leaving your chilli to stand is really important as it allows the flavours to mingle and the meat. Serve with boiled plain rice or my kids love it with cooked spaghetti.