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Fish Breyani

Fish Breyani

Mar 15

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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 since 2011!

 

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

 

 

 

 

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Paella

Mar 9

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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

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Roast Leg Of Lamb

Roast Leg Of Lamb

Nov 16

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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

Oct 16

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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:)

 

 

 

 

 

Posted in Muffins

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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 🙂

 

 

 

 

 

 

 

 

 

 

 

Posted on | Aside

Shepherd’s Pie (Oond Frikkadel)

Sep 15

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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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Posted in Minced Meat

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Dry Spicy Lamb Curry

Jun 4

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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

Posted in Curry

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Chicken Jalfrezi

Jan 26

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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.

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Fancies

Jan 8

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Fancies are sponge cakes cut into squares, dipped in diluted jam and rolled in coconut. Fancies can be decorated in a variety of styles and with different toppings to suit the occasion. Fancies are usually served on special occasions e.g.:  Eid, Weddings, Doopmaals, etc…

This recipe makes 20 – 24 cakes depending on the size of the squares you cut your cake into.

Fancies
Ingredients:
1 cup castor sugar
4 eggs
1 cup cooking oil
1 tsp vanilla essence
2 1/2 cups cake flour
3 tsps baking powder
1/2 cup milk

For the coating:
3 Tbsp smooth apricot or strawberry jam
1 cup hot water
1 cup desiccated coconut
Whipped fresh cream
Fresh fruit of choice, well-drained canned fruit will also work

Method:

  • Preheat oven to 180C.
  • Grease a 30x20cm baking tin with butter or oil.
  • Cover the bottom of the baking tin with greaseproof paper to prevent the cake sticking to the baking tin,
  • Cream eggs, castor sugar and oil until light and fluffy or until sugar has dissolved.
  • Add vanilla essence.
  • Add flour and baking powder and mix well.
  • Stir in milk and mix to combine until the mixture is a smooth dropping consistency.
  • Pour into prepared tin.
  • I always knock my baking tin a couple of times on a flat surface to even the batter out as well as to remove air bubbles.
  • Bake for 25 minutes.
  • To check if cake is done insert a skewer in the middle of the cake, if it comes out clean it is done.
  • Allow to cool slightly, turn out into a cooling rack to cool down completely.
  • Remove greaseproof paper.
  • Cut the cake into squares.

To complete the cakes:

  • Mix the jam and hot water together until the jam has dissolved.
  • Put the coconut into a little bowl.
  • Lightly dip the cakes one at a time into the jam water, do not drench.
Dip the cakes in the jam mixture

 

  • Roll the cakes in the coconut to cover completely.

Roll the cakes in the coconut

  • Using a piping bag , pipe a border or cover the top of the cakes with whipped cream. 

How To 5

How to 4

How To 3

 

  • Decorate with fresh or drained canned fruit.
Completed Fancies

Completed Fancies

 

 

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Posted in Cakes

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Prawn Breyani

Aug 7

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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.

Posted in Seafood

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