Homemade Corned Beef (Sout Vleis)
Corned beef served with homemade bread or homemade bread rolls are traditionally served on Eid mornings for breakfast. Very often this will be accompanied by pastei (a large minced meat or steak and kidney pie)
There’s still a couple of days left if you want to start making your own corned beef. 🙂 Homemade corned beef is very easy to make and very inexpensive compared to shop bought corned beef.
4 ½ litres water
2 cups salt
½ cup sugar
5 tsp pink salt*
2 tsp garlic (crushed)
4 Tbsp pickling spice**
2 ½ kg beef brisket, topside or silverside
Combine the water, salt, sugar, pink salt, garlic and 2 tablespoons pickling spice in a large deep pot. Bring it to a simmer, stirring until the salt and sugar are dissolved. Remove the pot from the heat and allow to cool to room temperature, then refrigerate the mixture until it’s completely chilled.
Place the brisket in the mixture (brine). Put a plate on top of the meat to keep it submerged in the brine. Refrigerate and leave to marinade for 7 days.
Remove the corned meat from the brine and rinse it thoroughly under cool running water.
Cooking the corned beef:
Place the brisket in a pot large enough to hold it and add enough water to cover the meat. Add the remaining 2 tablespoons and bring to a boil. Reduce the heat, cover, and simmer gently for 3 hours or until the brisket is soft and tender. Ensure the brisket is covered with water all the time whilst cooking. Add more water if it gets too low.
Remove the corned beef from the water. Allow to cool, slice the corned beef and serve warm or cool, then wrap and refrigerate until you’re ready to serve. Corned beef can be refrigerated for up to a week.
Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive.
Ingredients for the choux pastry:
1 cup cold water
½ tsp caster sugar
85g unsalted butter
1 cup cake flour
4 medium eggs, beaten
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.
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
1 large head of garlic, lightly crushed
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.
Butternut and carrots, cooked.
Ready to eat 🙂
Serve with homemade peppercorn sauce
3 – 4 tablespoons black peppercorns
1 large onion, minced
120ml beef stock
100ml fresh cream
salt to taste
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.
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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.
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.
Serve this tender lamb with your favourite gravy and vegetables.
Ready in 2 hours 30 minutes
10 cloves of garlic
10 bay leaves
1 whole large leg of lamb, bone in (about 2.2kg)
Salt & pepper to taste
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.
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
5ml salt (or too taste)
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.
Serve with mashed potatoes and steamed mixed vegetables.
Savoury / Dhanya Rice
2 cups uncooked long grain rice or basmati rice
1 onion, finely chopped
3 cardamom pods
2 stick cinnamons
1 teaspoon salt
Handful chopped dhanya
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.
Add a cup of mixed vegetables with the rice before steaming.
Add a tin of drained chick peas with the rice before steaming.
An easy, creamy prawn curry served with roti. Everyone will come back for seconds. Save time by preparing the chili paste the day before.
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.
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.
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…
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