Blog Archives
Cape Malay Cooking’s Raisin Buns / Bread
- 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
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
Denning Vleis / Meat
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
Dry Spicy Curry, Potato Curry& Chapatti
Dry Spicy Lamb Curry
#capemalaycooking
Ingredients:
Serves 6 – 8
1 kg lamb pieces
1 cup plain yoghurt
2 tablespoons garlic paste
1 tablespoon ginger paste
2 tablespoons lemon juice
2 teaspoons garam masala
salt to taste
3 tablespoons vegetable oil
4 green chillies, slit lengthwise
2 teaspoons koljana/coriander powder
1 teaspoon jeera/cumin powder
2 medium tomatoes, chopped fine
Freshly chopped dhanya to garnish
Method:
Mix the lamb pieces with the yoghurt, garlic, ginger, lemon juice, garam masala and salt to taste, cover and allow to marinade for 3 hours.
Heat the oil in a deep pot on medium heat. Add the green chillies and fry until it stops spluttering.
Add the lamb with the marinade and fry stirring frequently for 5 – 7 minutes.
Now add the tomatoes, koljana/coriander and jeera/cumin powder and mix well.
Sprinkle some water over the meat, cover, lower the heat and cook till the meat is done.
Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn the heat off, garnish with freshly chopped dhanya.
Serve with warm chapattis (Indian flat breads) or naans.
Dry Spicy Lamb Curry
Potato Curry
Ingredients:
Serves 6
4 large potatoes
1 teaspoon cumin/jeera seeds
1/2 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon coriander/koljana seeds (crushed)
1 teaspoon fennel/barishap seeds (crushed)
½ teaspoon chilli powder
2-3 slit green chillies
1/4 teaspoon turmeric
Handful Coriander leaves chopped
Salt to taste
30 ml cooking oil
Method:
Peel the potatoes and cut into bite size pieces.
Boil water in a sauce pan and then add the chopped potatoes and salt. Let it cook, but make sure there is still some bite to it.
After it is cooked, drain the water completely and keep aside.
Now heat a small pot and add some oil. Add the cumin/jeera seeds, garlic and ginger. Stir until garlic ginger is cooked and slightly browned.
Now add the crushed fennel/barishap seeds, coriander/koljana seeds, chilli powder and give it a stir.
Add the cooked potatoes, green chillies, salt and stir gently in intervals.
Let this cook for about 6-7 minutes until the sides have browned, spices are coated well. Add drops of water to prevent sticking to the pot and burning.
Finally garnish with coriander leaves.
Spicy Potato Curry
200g wholemeal flour
75ml warm water
2 tbsp butter
Sift the flour into a medium bowl and make a well in the middle of the flour. Pour in the water and mix to make a dough. Turn out onto a floured surface and knead for 5 -8 minutes until smooth and elastic. Place back in the bowl, cover with cling film and leave for 10 –15 minutes.
Chapatti (Indian Flat Bread)
Cape Malay Cooking
Cape Malay Cooking & Other Delights - Salwaa Smith 
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