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Braised Minced Meat
Braised Minced Meat (gesmoorde mince)
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
Quick, easy and very economical to make. Serve with white rice and atchar or homemade blatjang.
Serves 6
1 kg minced meat
1 tbsp vegetable oil
2 large onions, finely chopped
1 large green pepper, finely chopped
2 tsp finely grated garlic
2 green chillies, chopped
5 allspice
5 cloves
3 bay leaves
1 tsp salt (or to taste)
1 tsp black pepper
1 cube beef stock dissolved in 1 cup hot water (optional)
4 large potatoes, peeled and cut into small pieces
2 cups frozen mix veg or frozen peas
Method:
Heat the oil in a large pot. Add the onion and braise until the onions are very brown. Once the onions are brown add the green pepper, garlic and spices, you may add half a cup of water if the onions are starting to stick to the bottom of the pot. Add the minced meat, stir to separate the minced meat, cook over medium heat until the mince is brown.
Next add the potatoes pieces with the beef stock, if using or water as necessary, cook until the potatoes are semi soft. Add the frozen veg / peas and cook over low to medium heat until the potatoes are soft. You may add more water if necessary. Serve with white rice and atchars or blatjang.
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Salwaa’s Chilli Con Carne
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 6.
Shepherd’s pie” is made from lamb (hence “shepherd”), while “cottage pie” is made with beef.
Shepherd’s Pie, Cottage Pie, Oond FrikkadelIngredients:
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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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.
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!!
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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