Braised Steak

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This is such a versatile recipe which can be used for steak rolls, a gatsby, serve with vegetables of choice and rice or with chips and a salad.

Serves 6
Ingredients for marinade:
1kg rump steak, cut into 10cm pieces
2 tsps steak and chops spice (masala)
2 tsps ground red chillies (or to taste)
2 tbsp paprika
1/2 tsp black pepper
1 tsp crushed garlic
1/2 tsp crushed ginger
2 tbsp oil
Enough vinegar to make a paste (add a little at a time)

Mix all the above ingredients into a thickish paste.

Add to meat and marinate for at least 2 hours in the refrigerator

Other Ingredients:
2 tbsp cooking oil
2 large onions, peeled and sliced
1 large tomato, chopped
1 small green pepper, sliced
1 small red pepper, sliced
1 small yellow pepper, sliced

Method:
Heat 2 tablespoons of oil in a large saucepan. Braise 1 & 1/2 sliced onions until golden brown. 
Add 1 large chopped tomato and cook for 10 minutes.

Add marinated steak and cook over medium heat for 40 minutes or until the meat is tender. Cooking time may vary depending on your cut of steak. You may want to taste at this point to see if you need salt. Add salt if needed as some steak and chops spice has salt added.

Add the sliced peppers and remaining half onion, stir and cook a further 5 minutes.

Serve with rice and vegetables or chips and salad or as a filling for masala steak Gatsby or rolls. You may use any cut of steak according to your preference.

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

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Chocolate Éclair Pudding 

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Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive. 

Chocolate Eclair Pudding

Ingredients for the choux pastry:

1 cup cold water

½ tsp caster sugar

85g unsalted butter

Pinch salt 

1 cup cake flour

4 medium eggs, beaten

Method:

1. Preheat the oven to 200° Celsius. 

2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.

3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.

4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.

5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.

6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.

7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.

8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.

9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

10. Remove from the oven and prick the base of each éclair. 

11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.

Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions

250 ml fresh cream whipped 

One tin caramel 

One small tin nestle dessert cream

150 gram dark chocolate 

Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream

Layer the mousse in a bowl 

Then a layer of the eclairs and fill any open spaces with the remaining caramel cream 

Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.

Chocolate Eclair Pudding

Keep refrigerated.

Cocktail Bread Rolls 

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Cocktail Bread Rolls
From My Kitchen To Yours – keeping our heritage alive

 

Cocktail Bread Rolls
Cocktail Bread Rolls

 

Ingredients:
1 kg cake flour

1 tsp salt

1 (7g) packet instant yeast

4 tablespoons oil

4 tablespoons plain yoghurt

2 tablespoons sugar

2 large eggs

1 – 1 ½ cups lukewarm (tepid) milk

#capemalaycooking

 

Method:

In a large bowl add the flour, salt, sugar and yeast.

In a separate bowl mix the egg, oil and yoghurt. Add to the flour.

Add the milk and mix thoroughly. You may add more milk if the dough feels to stiff.

Knead the dough until smooth and the dough no longer stick to your hands.

Cover the bowl with plastic and leave to rise in a warm place until double in size.

Knock the dough down to let the air come out.

Break off small pieces of the dough and form into round shapes.

Place in a baking tray dusted with flour. Leave to rise for 10 minutes.

Brush with beaten egg, sprinkle with sesame seeds (optional).

Bake in a preheated oven at 190° Celsius until light brown approximately 25 – 30 minutes.

Makes about 40 cocktail rolls.

© Cape Malay Cooking & Other Delights

Boeber – 15th Ramadaan

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Boeber - Traditional Milk Drink
Boeber – Traditional Milk Drink

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.

To make boeber you will need the following
100g butter
1/3 cup sago
1 cup water to soak the sago
1 – 1 1/2 cups crushed vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas
2 litres milk
15 ml rose water (optional)
150 – 200ml white sugar (depending on your taste buds)
50g blanched almonds

Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. The sago should become transparent.
Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!
Serve hot and prepare to enjoy this rich, spicy and flavourful drink.

Boeber 3

Boeber 2
© Cape Malay Cooking & Other Delights

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

 

 

 

 

Pickled Fish (Ingelegde Vis)

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Ingelegde Vis (Pickled Fish)

Pickled fish is traditionally made at Easter time. Pickled fish dates back to when there was no refrigerators and different means were used to preserve food. Any firm fleshed fish can be used to make this delectable dish. Yellow tail and Snoek are the most common fish used when making pickled fish.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

Serves 6

Ingredients:
1kg snoek or any firm fish cut into large slices
1 tsp salt
1/4 cup sunflower oil
1 cup brown vinegar
1/2 cup water
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 – 2 tsp whole peppercorns
1 tsp salt
2 tsp ground coriander / koljana
1 tsp ground cumin / jeera
1/2 tsp turmeric /borrie
1/4 tsp dry ginger
2 tsp fish masala (optional)
1/4 teaspoon chilli powder
5 bay leaves

Method:
Wash and drain the fish. Wipe the fish dry with a clean kitchen towel. Salt the fish slices. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil.  When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the fried fish, and add the sliced onions and fry till they turn golden. Add the liquids and spices, bring to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.

Fried Fish
Fried Fish

Fish2

Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread.

Pickled Fish / Ingelegde Vis
Pickled Fish / Ingelegde Vis

Click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook.

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 🙂

Denning Vleis / Meat

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Denningvleis

This lamb dish is one of the oldest recorded recipes in South African cuisine.  It has a sweet – sour taste and its spices are very evocative of Indonesian cuisine. Serve with yellow or savoury rice, mashed potatoes and boiled vegetables.

**Savoury rice recipe below**

Ingredients:

1.5-2.0kg boneless lamb pieces

3 large onions (or 5 regular size onions)

50ml oil for frying the onions

Marinade:

6-8 big cloves garlic, crushed

½ teaspoon grated nutmeg

6-8 whole cloves

6-8 whole allspice

1 teaspoon mustard seed

4 bay leaves

Salt and pepper to taste

2-3 tablespoons lemon juice or vinegar

20ml sugar (optional)

Method

Trim the fat from the meat, remove the bones and cut the meat into pieces. Wash and drain.

Roughly chop the onions.

Combine marinade ingredients, add meat. Marinade the meat for at least one hour.

Heat a little oil in a heavy based pot and fry onions until golden brown.

Add the marinated meat to the onions and cook until meat is very tender and juicy. If you have the time, let it simmer on very low heat for a further half hour. If the meat gets too dry add some water.

Delicious served with yellow rice, mashed potatoes and boiled squash.

Cook’s tip:

Soak 50ml tamarind in 100ml water and add to marinade ingredients instead of vinegar or lemon juice.

SAVOURY 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/fresh coriander

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/coriander, 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.

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Dry Spicy Lamb Curry

Posted on 4 Comments

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