Shepherd’s Pie (Oond Frikkadel)

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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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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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Chops Sosatie

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Chops Sosatie

Chops Sosatie
Chops Sosatie

1kg lamb chops
500g thinly slices onions

Marinade:
15ml crushed garlic
5 bay leaves
5 whole cloves
2ml dried thyme
5ml dried sage
20ml curry powder
60ml lemon juice or vinegar
45ml sugar
5ml salt (or too taste)

Marinated Chops Sosatie
Marinated Chops Sosatie

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.

Ready For The Oven
Ready For The Oven

 

Serve with mashed potatoes and steamed mixed vegetables.

 

Savoury / Dhanya Rice

Dhanya Rice
Dhanya 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

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, 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.

CHICK PEA RICE

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CHICK PEA RICE

Having canned chick peas on hand is quite useful for a quick and easy meal. When using canned chick peas, you don’t even have to cook for long. To make rice using chick peas doesn’t take much time at all. I like to add chopped pieces of boneless chicken for a filing meal for the kids. I don’t use much chili powder but to make an adult version, go ahead and increase the amount of chili powder and add some chopped green chilies to spice it up.

Chick Pea Rice

Ingredients:
2 cups of cooked rice

1 tin of canned chick peas

1  onion, chopped

1 tomato, chopped

2 sticks cinnamon

3 cardamom pods

Salt to taste

½  teaspoon ginger and garlic paste

½ teaspoon chili powder

Pinch of turmeric

½ teaspoon garam masala

½ teaspoon jeera powder

2 teaspoons oil

Small pieces of boneless chicken

Chopped dhanya leaves for garnish

Method:

  • Heat oil in a saucepan.
  • Add onions and sauté till translucent.
  • Add stick cinnamon and cardamoms.
  • Add the chicken now if using.
  • Stir and cook approximately 10 minutes or until chicken are cooked.
  • Then add the ginger garlic paste and sauté for 30 sec before adding the tomatoes.
  • Add the chick peas and some salt.
  • Cover and cook for about 5 minutes till the chick peas are cooked.
  • Add the turmeric, chili powder and garam masala and sauté for another couple of minutes.
  • Add in the cooked rice and mix it up well the cooked chick peas.
  • Garnish with chopped coriander leaves.
  • Serve warm.

 

Shepherd’s Pie (Oond Frikkadel)

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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 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…

 

CHEDDAR SCONES

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CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.