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CHILLI CON CARNE
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.
CHICK PEA RICE
CHICK PEA RICE
Having canned chick peas on hand is quite useful for a quick and easy meal. When using canned chick peas, you don’t even have to cook for long. To make rice using chick peas doesn’t take much time at all. I like to add chopped pieces of boneless chicken for a filing meal for the kids. I don’t use much chili powder but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spice it up.
Chick Pea Rice
Ingredients:
2 cups of cooked rice
1 tin of canned chick peas
1 onion, chopped
1 tomato, chopped
2 sticks cinnamon
3 cardamom pods
Salt to taste
½ teaspoon ginger and garlic paste
½ teaspoon chili powder
Pinch of turmeric
½ teaspoon garam masala
½ teaspoon jeera powder
2 teaspoons oil
Small pieces of boneless chicken
Chopped dhanya leaves for garnish
Method:
- Heat oil in a saucepan.
- Add onions and sauté till translucent.
- Add stick cinnamon and cardamoms.
- Add the chicken now if using.
- Stir and cook approximately 10 minutes or until chicken are cooked.
- Then add the ginger garlic paste and sauté for 30 sec before adding the tomatoes.
- Add the chick peas and some salt.
- Cover and cook for about 5 minutes till the chick peas are cooked.
- Add the turmeric, chili powder and garam masala and sauté for another couple of minutes.
- Add in the cooked rice and mix it up well the cooked chick peas.
- Garnish with chopped coriander leaves.
- Serve warm.
BANANA AND DATE MUFFINS
Makes 12
Ingredients:
2 overripe bananas, chopped
100g dates, chopped
½ cup vegetable oil
2 eggs
¾ cup brown sugar
1 teaspoon bicarbonate of soda
½ teaspoon cinnamon
1 teaspoon vanilla essence
1 ½ cups self raising flour
METHOD:
Mix all the wet ingredients together, add the dry ingredients until just combined.
Put into muffins trays, lined with muffins cases and bake at 150C for 20 minutes or until done.
Delicious!!
BANANA & DATE MUFFINS
Chocolate Coconut Dream Cookie
CHOCOLATE COCONUT DREAM COOKIE
Delicious chocolate, coconut and oats biscuits, the whole family as well as the chocolate addicts will enjoy this biscuit.
Chocolate Coconut Dreams
CHOCOLATE COCONUT DREAMS
Ingredients:
2 cups plain flour
2 cups rolled oats
1 cup sugar
1 ¼ cup desiccated coconut
250g soft butter
5ml bicarbonate of soda
25ml boiling water
25ml cocoa powder
25ml golden syrup
2 large eggs, beaten
To complete: 150g cooking chocolate
Method:
Combine flour, oats, sugar & coconut in a large mixing bowl.
Rub in butter with finger tips to resemble fine crumbs.
Pour boiling water over bicarbonate of soda, stir in cocoa powder and golden syrup.
Beat eggs well and combine all ingredients. Mix well to form soft dough.
Divide into approx. 30 small balls. Place on a baking tray and press flat with a fork.
Bake in a preheated oven at 190C for 10-12 minutes.
Cool on a cooling rack and decorate with melted cooking chocolate.
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
MINCED MEAT PIES
MINCE PIES
Fills about 40 – 50 pies
Ingredients:
1 tablespoon vegetable oil
1 large onion, finely chopped
500g lean minced meat, washed and drained
Salt and pepper to taste
3 cloves garlic, crushed
5 cloves
30g sago soaked in half a cup of water. (You may use more sago for a thicker texture filling, personally I don’t like using a lot of sago)
Water as needed
Puff pastry
METHOD:
Heat the oil in a medium frying pan over medium heat. Add onion and garlic and cook, for 2 minutes or until onion softens. Add the mince, cloves, salt and pepper and cook, stirring with a wooden spoon to break up any lumps. Cook for 10 minutes. Add water if required.
Meanwhile soak the sago in the water for approximately 15 minutes or until sago is transparent. Add to the mince and cook until combined and the mince have thickened. Remove from heat and set aside to cool.
Preheat oven to 200C. Cut circles from rolled out puff pastry sheets. Line mini muffin pans or use a flat baking tray with the circles. Spoon a teaspoon mince mixture into the centre of the pastry. Top each pie with another pastry circle and seal edges. Brush tops with beaten egg.
Bake in oven for 20 minutes or until golden brown. Remove from oven and set aside in the pans for minutes to cool.
COOK’s TIP:
Remove cloves before filling pastry cases.
You can freeze these pies for up to 1 month. Bake straight from frozen.
OATS & BANANA MUFFINS
Muffins are VERY easy and quick to make, and nothing’s better than warm muffins from the oven on a weekend morning.
OATS AND BANANA MUFFINS
Good for a healthy breakfast
Makes 12 muffins
In one bowl combine:
1 large egg
1 cup buttermilk
1 teaspoon vanilla essence
1/2 cup of porridge oats
2 mashed bananas
2 tablespoons vegetable oil
1/2 cup caster sugar
In another bowl, mix together:
1/2 cup of wholemeal flour
1 cup of cake flour
1 tsp of bicarbonate of soda
2 tsp of baking powder
Method:
Preheat the oven to 180C. Line a muffin tin with 12 muffin cases
OATS & BANANA MUFFINS
Now combine the two mixtures, moving quickly and lightly with your spoon – or a fork actually works well here. You want to use as few stirs as possible and mix until there are no dry patches of flour, but don’t worry if the mixture is pretty lumpy.
Get the mix into the paper cases ASAP filling them three quarters full – as soon as the liquid hits the raising agents they will activate and you want your muffins rising in the oven, not sitting in the kitchen raw.
Bake them for around 20 minutes, then take them out, leave them a couple of minutes and pop them on a wire rack to cool. While they were still warm, I punctured them with a skewer and drizzled them with golden syrup.
PASTA BAKE
PASTA BAKE
Pasta bake is such an easy dinner – try our pasta bake recipe to feed the kids a simple dinner.
KIDS LOVE THIS! Braise lean minced meat with 1 chopped onion, 1 teaspoon garlic, 3 cloves, pepper and salt to taste. The mince should be dry. Top with mashed potatoes and cooked spaghetti as a top layer. Sprinkle with nutmeg. Dot with blobs of butter. Heat through in the oven. Serve with a fresh salad.
EASY PEASY!!
VETBROODTJIES FILLED WITH MINCE CURRY
Yield: 20
Ingredients:
4 cups cake flour
¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast
Mix with lukewarm water, approx 1 cup, more if needed.
Oil for frying
Method:
Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.
MINCE CURRY
500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves
5 allspices / pimento
3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas
Dhanya/cilantro/fresh coriander
Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.
Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.
Serve warm with roti, rice, vetbroodtjies and atchars.
Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.
You may use beef, lamb or mutton mince according to your preference.
Add chopped green chillies if you like your curry hot.
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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 4.
Shepherd’s Pie, Cottage Pie, Oond Frikkadel
Ingredients:
500gr fat free minced meat
1 onion
1 small green pepper
1 tomato
1/2 bunch dhanya
1/2 teaspoon nutmeg
5 cloves garlic, crushed
1 slice slightly stale bread soaked in water
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.
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
Serves 4
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…
Cape Malay Cooking & Other Delights - Salwaa Smith 
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