Here I share with you my homemade bread recipe. Traditionally homemade bread was made every Sunday in most households for a light supper in the evening. I serve my bread with corned beef, polony, cheese or left over Sunday roast.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Slow Cooked Lamb Shanked
This recipe is so convenient to make. All you need to do is prepare the vegetables, pop it in the oven and forget about it for two hours. Best of all it’s made in one pan which is a plus, gives you time to spend some extra time with your family or catch up on your TV serial!
Ingredients: 2 lamb shanks Salt and pepper to taste 1 small onion sliced into quarters 3 – 4 medium size potatoes 3 carrots 1-2 jalapeño peppers slit in half ( optional) 3 cloves of garlic, I left the peels on 3 bay leaves A few sprigs of rosemary 3/4 cup vegetable stock
One-pan Wonder
Method: Add all the ingredients in an oven proof pan or dish. Season generously with salt and pepper.
Pour the vegetable stock over and cover with foil. Slow cook at 170°C for 2 hours. Remove foil and grill further for 15 minutes.
Salwaa Smith – Cape Malay Cooking & Other Delights From My Kitchen To Yours – keeping our heritage alive!
Ingredients: 2 cups long grain rice 2-3 tins of tuna 1 cup frozen mixed vegetables 1 cup vegetable oil 3 potatoes 2 large onions, sliced thinly sliced 1 tomato, chopped ¼ cup buttermilk 1 – 2 green chillies, chopped 1 ½ tsp jeera / cumin 3 cloves 3 allspice 3 cardamoms 2 stick cinnamons 1 tsp salt 2 Tbsp butter 2 tsp fish masala 2 tsp garlic, minced 1 tsp salt ½ – 1 tsp chilli powder Juice of 2 lemons 1/2 tsp turmeric / borrie
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, combine all the spices with the lemon juice in a small bowl, stir to combine. Pour over tuna. 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 tuna with the masala on top of the rice 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 10 minutes. Turn the heat off and leave to rest for 10 minutes before serving with lemon atchar or blatjang.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
It is summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Pre-heat the oven to 180°C.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes in the pre-heated oven.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
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Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
Today I’m sharing with you one of my late mommy’s favourite cakes. The making of this cake was reserved for Eid and other special occasions. Although we didn’t and still don’t celebrate Christmas my mom would always bake cakes and share with our neighbours.
We grew up in an area where multi-faith people lived. Everyone respected each other’s religion. At Eid some of our non-Muslim neighbours reciprocated with their home bakes. Naturally they would only send gifts suitable for Muslim consumption.
For an extra rich fruit cake buy fruit cake mixture that has cherries and nuts included. You may add extra almond slivers. During my younger days I didn’t like cake that had cherries as an ingredient. But strangely now that I’m older I’ve acquired a taste for cherries. I have made a double batch of the recipe below to show you different ways of presenting your fruit cake.
I would have loved to bake a cake for each and everyone of my followers but the very least I could do is share my mom’s recipe. Who knows, maybe you could start your own tradition, make an extra cake and share it with your neighbours?
Happy holidays!
Here follows my step-by-step method. The full recipe is further along.
Using a large pot add 250g butter or margarine, 1 cup soft dark brown sugar, 2 tsp mixed spice, 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 dessert spoon instant coffee, 3 cups water, 500g luxury fruit cake mixture.
Bring to the boil, simmer over medium until all the butter is melted and the sugar has dissolved, about 5-10 minutes. Stir gently.
Allow to cool completely.
Whisk eggs in a separate bowl.
Add the flour and baking powder as well as the boiled fruit mixture.
Stir with wooden spoon, mix well until all the ingredients are combined.
Pour into the prepared cake tin/s. As I’ve doubled the recipe i made some in a loaf tin, some in mini loafs and one in a bundt tin.
Bake on the centre shelf. To test if the cake is baked insert a toothpick / cake tester in the centre of the cake, if it comes out clean the cake is done.
FAN OVEN: 130°C for 2 hours
CONV OVEN: 150°C for 2 hours
You can now visit our online store to purchase your copy of my Cape Malay & Other Delights Cookbook as well as my range of spices.
Salwaa Smith – Cape Malay Cooking & Other Delights
This recipe is a good one for introducing spinach to children. They’ll get all the nutrients spinach has to offer without them knowing they eating it!
1kg lamb pieces (you may use with or deboned lamb pieces)
¼ cup cooking oil
2 large onions, peeled and chopped
2 tsps fresh grated ginger
2 tsps crushed garlic
1 – 2 tsps chilli powder (or to taste)
2 tsps salt (or to taste)
2 tsps garam masala
#capemalaycooking
500g fresh spinach, chopped
1 large red pepper, roughly chopped
3 green chillies, chopped (or to taste)
3 tbsp chopped fresh dhanya (coriander, cilantro)
1 ½ tbsp. lemon juice
1 lemon, cut into slices for garnishing
Water as needed
Heat the oil in a large heavy base saucepan / pot over medium heat. Add the onions and fry for about 10 minutes or until the onions are well browned. Add the lamb pieces, cook for about 5 minutes stirring frequently. Add the chilli powder, salt, garam masala, garlic and ginger. Stir to combine with the lamb.
Turn up the heat and pour in enough water to cover the meat and bring to the boil. As soon as it is boiling lower the heat. Cook over low to medium heat until the meat is tender about 30 – 35 minutes, depending on the type of meat. Stir often to prevent the meat from burning. Allow the water to cook away, the meat should be dry.
Add the chopped spinach and cook over medium heat for about 5 minutes, remove the lid to evaporate any excess water, the spinach will draw water so don’t be tempted to add more water.
Add the chopped red pepper, green chillies, cook for about 3 minutes. If you don’t like spicy food the green chillies can be omitted or you can serve the chillies in a separate plate and people can help themselves with extra chillies.
Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith
Pear & Chocolate Pudding
This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.
Ingredients:
3 large eggs
¾ cup sugar
½ cup juice of the canned pears
½ cup vegetable oil
2 tsps baking powder
¼ cup cocoa powder
1 tsp cinnamon powder
1 cup cake flour
2 (410g) tins canned pear halves
Butter for greasing
Method:
Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.
Arrange the pear halves in a greased oven proof dish
Pour the chocolate mixture over the pears
Chocolate sauce
100g good-quality dark chocolate
1 Tbsp butter
½ cup fresh cream
1 Tbsp sugar
Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.
A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is made of milk, vermicelli, sago, sugar or condensed milk flavoured with cardamoms, stick cinnamon and rose water. If you like a “thicker” boeber add more sago. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The evening of the 15th day of Ramadaan is special for those who had fasted the first 15 days. They are known as people who are ‘op die berg’ Many, many years ago after the taraweegh salaah, boeber was served at the mosques. Every family also made boeber for this particular night. After Taraweegh salaah, boeber was also sold at boeber houses at two pence a glass. There, friends would assemble and, if it were a Friday or Saturday, would stay up until sower (suhur) and then go to the masjid for Fajr.
To make boeber you will need the following
100g butter
1/3 cup sago
1 cup water to soak the sago
1 – 1 1/2 cups crushed vermicelli
3 cinnamon sticks
5 cardamoms
50 g sultanas
2 litres milk
15 ml rose water (optional)
150 – 200ml white sugar (depending on your taste buds)
50g blanched almonds
Method:
Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.
When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.
Add the cardamom, cinnamon and the sultanas.
Stir before pouring the milk into the pan.
Bring to the boil before adding the pre-soaked sago and then simmer for about 30 minutes stirring constantly otherwise it will stick. The sago should become transparent.
Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!
Serve hot and prepare to enjoy this rich, spicy and flavourful drink.
Fish Breyani – Cape Malay Cooking & Other Delights – Salwaa Smith
From My Kitchen To Yours – keeping our heritage alive!
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.
Koesisters – Cape Malay Cooking & Other Delights – Salwaa Smith
Traditional Sunday morning breakfast. Spicy version of doughnuts, this recipe makes 30 koesisters
Cape Malay Koesisters
Ingredients
500 grams cake flour (4 x 250ml)
1 teaspoon dry ginger powder
1 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
2 teaspoons aniseed powder
Rind of 1 naartjie / satsuma, dried and ground (optional)
1 packet instant yeast
1/2 cup sugar
1 cup boiling water
1 dessert spoon butter
1 medium egg
milk as needed
750ml vegetable oil for frying
Method:
Using a measuring jug, melt butter and sugar in hot water. Stir in egg. Add enough milk to make 1/2 litre. Mix flour, spices and yeast into a mixing bowl. Add the liquid mixture to the dry ingredients and mix to a soft dough. Set dough aside, covered, to rise until double in size. Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface. Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. Remove with a slotted spoon and drain on absorbent paper. Cool completely.
Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.
Cook’s tip:
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.
Little balls of dough before frying
Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface.
Frying one side
Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side.
Frying
Koesisters draining on kitchen towel after frying
Remove with a slotted spoon and drain on absorbent paper. Cool completely.
Sugared koesisters
Sugar syrup:
500ml water
250ml sugar
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre.
Koesisters covered with desiccated coconut
To make the coconut filling
1 cup sugar
1 cup desiccated coconut
¾ cup water
3 cardamom pods
1 piece stick cinnamon
Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using.
Dried naartjie / Satsuma peels
Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there’s no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder.
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
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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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.
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
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.
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.
Spoon the muffin batter into the prepared muffin cups until 2/3 full.
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.
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.
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
Add all the ingredients in a large bowl, mix everything together with a spoon until all the ingredients are combine.
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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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.
#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
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.
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.
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.
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.
Ingredients: 1 cup castor sugar 4 eggs 1 cup cooking oil 5 ml vanilla essence 2 1/2 cups cake flour 3 teaspoons baking powder 1/2 cup milk
For the coating: 3 tablespoons 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.
Using a piping bag , pipe a border or cover the top of the cakes with whipped cream.
Spring rolls are a large variety of filled, rolled appetisers. Here is a recipe for crispy vegetable spring rolls. Dip hot, fried spring rolls in sweet spicy sauce.
Ingredients:
1 cup mixed vegetables, chopped long and slim/shredded (carrot, beans, cabbage, peas, corn, green, yellow, red peppers, etc)
1 onion, sliced
1 teaspoon ginger & garlic paste
1 tablespoon soya sauce
1 chopped green chilli
Salt and pepper to taste
1 teaspoon oil
20 sheets filo pastry
Method:
1. Heat the oil in a pan and fry the onions until transparent and pink.
2. Add the ginger garlic paste and fry for another minute.
3. Next add the vegetables and green chilli, sprinkle some water and cook closed until soft, yet crunchy.
4. Turn heat to high and add the soya sauce. Mix well for a minute on high.
5. Lower heat. Mix in salt and pepper. Remove from the heat and allow to cool completely.
ADD CHOPPED, COOKED CHICKEN MINCE FOR VARIATION
Filling and rolling:
Defrost the pastry to room temperature before separating the sheets.
Lay out one sheet; add about 2-3 tablespoons (depending on the size of your spring roll sheets) of the vegetable filling towards one corner. Fold in the end of the corner first and then both sides.
Fold in the end of the corner first and then both sides.
Once these ends are firmly placed, start rolling towards the other end until fully done.
Deep fry until golden brown.
Cook’s notes:
– Add cooked, shredded chicken pieces.
– You can use any mix of vegetables you want. However, cabbage and peppers really enhance the taste.
– Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in preheated oven @ 200C for 20 minutes, until lightly browned. For a crispier spring roll, turn after 10 minutes.
Chilli Sauce Recipe – https://www.facebook.com/photo.php?fbid=205809582791310&set=a.204968582875410.48230.183695408336061&type=3&theater
Serve this tender lamb with your favourite gravy and vegetables.
Ready in 2 hours 30 minutes
Ingredients:
10 cloves of garlic
10 cloves
10 bay leaves
1 whole large leg of lamb, bone in (about 2.2kg)
Salt & pepper to taste
Method:
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.
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.
Ingredients
2 tablespoons butter
4 tablespoons onion, choppel
1 tablespoon ginger, minced
4 garlic cloves, peeled and minced
1 teaspoon ground cinnamon
Pinch saffron or turmeric
Pinch cayenne pepper, optional
½ cup low-fat plain yogurt
1½ pounds boneless lamb, cubed
salt and pepper to taste
2 cups cooked basmati rice, stirred with a pinch of saffron or turmeric
Garnish
2 tablespoons shredded or whole almonds
1 tablespoon golden raisins
1 hard-boiled egg, quartered
1 teaspoon chopped parsley
Method
Heat 1 tablespoon of the butter in a saucepan. Add the onion, ginger, garlic, cinnamon, turmeric, and cayenne pepper and sauté over medium heat for about 3 minutes.
Combine the onion mixture with the yogurt in the blender and puree until smooth. Set this mixture aside.
Heat the remaining butter and sauté the meat, a few pieces at a time, until golden on all sides. Season with the salt and pepper then add the yogurt mixture, cover the saucepan, and simmer over low heat for 20 minutes. Remove lid and simmer for another 15 minutes, stirring occasionally.
Combine the meat with the rice and smooth the mixture into a large baking dish. You may cover the mixture with foil and refrigerate until ready to serve or bake the mixture in a preheated oven for 25 minutes at 170C. Garnish before serving.
Mavrou
A Cape Malay traditional dish which is usually served at weddings, on Eid and other special occasions. Mavrou is a very colourful dish and is usually made with steak.
Mavrou
Ingredients:
1 kg cubed steak or goulash
10 ml salt
10 ml ground jeera (cumin)
15 ml ground koljana (coriander)
10 ml barishap (fennel seeds)
15 ml crushed red chillies
3 cloves
3 whole all spice
10 ml ground ginger
10 ml ground garlic
3 cardamom pods
3 cinnamon sticks
Few strands saffron (optional)
4 large onions, thinly sliced
Oil for braising onions
2 large tomatoes, grated
Method:
• Combine all spices and mix well with meat. Marinate for at least an hour.
• Heat oil in large pot and braise onions until soft and golden, adding water when necessary.
• Add meat and cook covered until soft, adding water when necessary.
• Serve with white or savoury rice decorated with boiled eggs cut into quarters.
An easy, creamy prawn curry served with roti. Everyone will come back for seconds. Save time by preparing the chili paste the day before.
Delicious and easy prawn curry.
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.
**Chili paste
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.
Serve with curry or breyani
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…
Delicious chicken curry, always a winner no matter what the occasion. Serve with flaky roti, chapati (Indian flat bread) or plain boiled white rice. Traditionally served with onion and tomato salad.
Delicious Cape Malay Curry
CHICKEN CURRY
Ingredients 4 tbsp oil 2 cloves 1 stick cinnamon 2 green cardamom pods 1 tsp cumin seeds 1 small-medium onion, chopped 1½ tbsp chopped ginger 6 cloves garlic, chopped ½ tsp ground turmeric 1 tbsp ground coriander ½ tsp chilli powder 2 tomatoes, puréed 450g small chicken ½ tsp garam masala 1 handful chopped dhanya
Method: Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamom pods and cumin seeds and fry for about 20 seconds until aromatic. Add the onion and cook for about 10 minutes until golden brown, stirring often. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off and the oil leaves the sides of the dry masala around 10 minutes. **Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 350ml), bring to the boil and then cook over a low heat until the chicken is cooked through. The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork; once it is tender it is done. Add the garam masala and chopped dhanya. Serve with rice or roti.
Variation: **Add potatoes cut in quarters with the chicken
ONION AND TOMATO SALAD
1 large onion, chopped finely
5ml salt
1 large firm tomato, chopped
2 green chillies, chopped
10ml sugar
30ml vinegar
2 teaspoons chopped dhanya
Steam the chopped onion in the microwave for 3 minutes. Combine with the rest of the ingredients. Transfer into a serving dish and enjoy with breyani, curry, etc…
This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.
RING DOUGHNUTS
Makes +/- 30
Ingredients:
500g selfraising flour
3 eggs
¾ cup sugar
70g butter/margarine
1 teaspoon vanilla essence
½ teaspoon baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Method:
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
Cook’s tip
GLAZE
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Method: Bring a wok or pan of water to the boil. Cut the broccoli into florets. Blanch the broccoli and sweetcorn in the water for 2 minutes. Drain well.
Cut the chicken into large pieces. Peel the ginger and cut into thin matchsticks. Trim and diagonally slice the spring onions. Peel the carrots and cut into matchcsticks.
Wipe the wok with kitchen pape and heat the oil until almost smoking. Add the chicken and stir fry for 7-8 minutes or until golden. Keep warm
Stir fry the ginger, spring onions and carrots for 2 minutes. Stir in the broccoli and sweetcorn and cook for 1 minute. Add the chicken and heat through. Variation: Use any fresh vegetables of choice.
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