Blog Archives
3 CHEESE SAMOSA
3 Cheese Samosa
Ingredients:
½ cup mozzarella cheese, grated
½ cup processed cheese, grated
½ cup cottage cheese
1 teaspoon crushed red chillies
3 tablespoons fresh dhanya, chopped
Mix all the ingredients together, ready for filling your samosa leaves. Fry as you normally would.
SAMOSAS
Samosa strips:
500ml (2 cups) cake flour
3ml (1//2) teaspoon salt
190ml water
corn flour as needed for sprinkling
oil as needed for smearing
Method:
Sift flour and salt in a mixing bowl.
Add water and mix into a stiff dough.
Knead well, cover with a damp cloth and leave aside for 30 minutes.
Divide dough into 8 portions.
Roll out each portion to the size of a saucer.
Smear oil edge to edge onto 6 of the rolled-out pastry.
Sift corn flour lightly on each oiled pastry.
Make two stacks of pastry into a large disc. Roll out thinly.
Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries.
Place on tray and cover with a damp cloth.
Complete tossing the second lot in the same way.
Cut through stack with kitchen scissors or sharp knife to desired width.
Snip off the uneven ends to form an even pastry.
Chicken samosa filling
500g chicken mince or chicken breast chopped finely
3 large onions, chopped finely
1 teaspoon ground jeera
1 teaspoon ground koljana
2-3 teaspoons crushed chillies
salt to taste
Wash and drain mince. Brown the mince in a large pan until brown and dry. Remove from heat. Add the onions and spices and mix well. Fill approx 30 samosas
Potato and pea filling:
500g potatoes, peeled and cut into small cubes
1 onion, finely chopped
100g frozen peas
1 tsp whole jeera
1 tsp whole koljana
2 tsp crushed chillies
salt to taste
Braise onion until golden brown 5-10 minutes. Add whole jeera and koljana. Add the potatoes and cook until soft adding water if necessary. The mixture should be dry so keep stirring to ensure it does not burn. Add crushed chillies and salt. Lastly add the frozen peas and cook a further 5 minutes. Cool and fill samosa leaves.
Fills approx 20 samosas
Mutton Mince for Samoosas
Ingredients:
1kg mutton mince
4 large onions finely chopped and water squeezed out
2 tablespoon green chillies crushed
2 bunches dhanya cut finely
1 tsp salt
1 tablespoon ginger and garlic
1/2 tsp turmeric
1/2 tsp coarse black pepper
Wash and drain mince. Put in a pot in the stove on medium heat. Cook for 5 minutes. Now add in ginger and garlic, salt, turmeric and pepper. Cook for a further 20 minutes stirring now and then and breaking lumps. When mince is cooked remove from heat, the mince should be dry. Add onions, chillies and dhanya to this. Your mince is now ready.
TOMATO BAKED EGGS
Tomato baked eggs
Serves 4
Cooking Time: 1 hour includes 45-50 minutes in the oven
Ingredients
900g ripe vine tomatoes
3 tablespoons olive oil
4 large free range eggs
2 tablespoons chopped parsley
Method:
Preheat the oven to fan 180C. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 liter ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
ONE PAN BREAKFAST
One pan breakfast
Ideal for Suhoor
Serves 4
Prep time: 5 minutes
Cooking time: 15 minutes
Ingredients:
4 sausages, chopped
140g button mushrooms
6 eggs, beaten
8 cherry tomatoes, halved
Handful grated cheese (optional)
1 tablespoon snipped chives
Method:
Heat the grill to high.
Heat a medium non-stick frying pan suitable to go in the oven, add the sausages and fry for 3 minutes. Tip in the mushrooms and continue to cook for a further 3-5 minutes. Drain any excess fat and move the ingredients so they are evenly spread out.
Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 minutes over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 minutes until set. Cut into wedges and serve with your favourite sauces.
SPINACH OMELETTE
Spinach Omelette
Ideal for Suhoor
Serves 4
Ingredients:
200g bag spinach leaves
2 dessert spoons olive oil
1 small onion, finely sliced
1 large potato, peeled and finely sliced
5 eggs
Method:
Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
CHICKEN PIE FILLING
PIES / ROLLS –SAUCY CHICKEN FILLING
Chicken fillets can be made very quickly so you need to stir-fry cubed fillets with a mixture of vegetables of your choice. The following recipe, however, should help you:
750g chicken fillets, (cubed)
30g butter
1 medium onion, sliced
3 -4 cloves garlic, finely chopped
2 sprigs thyme
200g button mushrooms, sliced
1 medium green pepper, sliced
1 tablespoon flour
¾ cup milk
2 tablespoons chopped dhanya
Heat the butter
Fry onion until lightly brown 1 – 2 minutes
Stir in chicken and sauté
Add garlic, thyme, mushrooms and peppers
Cook uncovered stir frequently for 7 – 10 minutes
Sprinkle in flour and stir well
Stir in milk and cook until sauce is smooth
Season well
Add chopped dhanya and allow cooling before filling pie.
PUFF PASTRY
PUFF PASTRY
This is the richest of all pastries and benefits from being made the day before use.
Ingredients:
450g cake flour
Pinch salt
450g firm butter or margarine
250ml cold water with a squeeze of lemon juice (approximate)
Method:
- Mix the flour and salt together. Place butte on a place and work with a knife until soft. Rub a small knob of butter into the flour.
- Add water and lemon juice to form a fairly soft, elastic dough.
- Knead lightly on a floured surface until smooth
- Form the rest of the butter into an oblong, see “cook’s tip”. Roll pastry into a square.
- Place the block of butter on one half of the square, fold other half of pastry over it. Seal edges. Turn the pastry so the fold is on one side, then roll out a strip three times longer that it is wide. Fold the bottom third up and the top third down and seal edges.
- Cover pastry with greaseproof paper and leave to rest in a cool place for approximately 20 minutes.
- Turn the pastry so that the folds are to the sides and roll, fold and rest as before until this has been done about six times altogether. After final resting, shape pastry as required. Bake at 230C
Cook’s Tip:
- To form the block of butter into an oblong, roll out butter between two sheets of greaseproof paper.
- Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
- Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
- If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
- If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.
FLAKY PASTRY
FLAKY PASTRY
Light crispy pastry ideal for pies
Ingredients:
450g cake flour
Pinch salt
350g butter or margarine
250ml cold water with a squeeze of lemon juice (approximate)
Method:
- Mix the flour and salt in a mixing bowl, divide the butter into four portions on a plate. Put one quarter into the flour and rub it in.
- Mix to a pliable dough with lemon juice and cold water and turn onto a lightly floured surface. Knead well.
- Roll into an oblong about 36 x 15cm keeping the sides quite straight and the top flat.
- Mark the pastry into three equal portions with cutting it up. Dot the second quarter of butter over the top two-thirds, then fold the bottom third up over the middle and the top third down.
- Seal the open ends with a rolling pin and give the pastry a quarter turn so that the folded end is to the right or left.
- Repeat numbers 3, 4 and 5 with the remaining two quarters of butter. Cover and chill after each rolling.
- Roll out once more and fold up as before, cover and leave in a cold place for at least 30 minutes before use.
Cook’s Tips:
- Always take care to roll out the pastry away from you and do not break the air bubbles that will rise.
- Ensure the butter used is cold and hard, if necessary chill for 20 minutes after dividing into four portions.
- If the butter comes through the pastry and sticks to the surface put the mixture back in the fridge to harden as the butter has become too soft with rolling and handling.
- If the pastry rises unevenly, it may be due to the pastry being badly rolled and folded. When rolling keep sides straight and always fold into a true oblong.
CINNAMON BUNS
CINNAMON BUNS
These buns are so good hot from the oven when they’re gooey and warm.
Ingredients:
1 teaspoon white sugar
1 packet active dry yeast
1/2 cup warm water
1/2 cup milK
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups cake flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter
Directions
In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in ¼ cup sugar, ¼ cup butter and salt; stir until melted. Let cool until lukewarm.
In a large bowl, combine the yeast mixture, milk mixture, eggs and 1½ cup flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
While dough is rising, melt ¾ cup butter in a small saucepan over medium heat. Stir in ¾ cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with ½ cup pecans; set aside. Melt remaining butter; set aside. Combine remaining ¾ cup brown sugar, ½ cup pecans, and cinnamon; set aside.
Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving ½ inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to190 degrees C.
Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
MINI SAUSAGE ROLLS
MINI SAUSAGE ROLLS
Makes 16
Ingredients:
500g ready-made puff pastry
Flour for dusting
1 egg, beaten
8 good quality sausages cut into two
Salt and freshly ground black pepper
Small handful fresh thyme leaves
Method:
Preheat the oven to 200C
Roll the pastry out on a floured surface to a rectangle of about 48x32cm.
Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 20 minutes for the pastry to harden.
Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp. Remove from the oven and leave to cool slightly before serving.
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.