September 2014 Edition 1

Editors Note:We have such a diverse culture, and with all of these

cultures, this is what has made South Africans so unique.

The rich History of the flavours, the evocative spicery of the East, the Indian Sub Continent, Ma-lay and the French/Mauritian, just to name a few, has had a considerable influence on the South

African cullinary skills

Combining these cultures, we have made it our own.

Editors

Leila Ally Eshana Suleman

Useful Hints & Tips:1. Save vegetable water to use as stock for soup. Freeze for later use.

2. To make butter easier to spread, add a few drops of boiling water and beat with a fork. The butter will cream immediately.

3. When crumbing chicken or cutlets, add 2 teaspoons of oil to the beaten.to egg. This makes the crumbs stick firmly.

4. Slice cheese with a potato peeler to garnish salads. This looks attractive and is eco-nomical.

5. To double the amount of juice from lemons or oranges, immerse them in boiling water, or a few seconds in a microwave.

6. To quickly chill jellies,etc, make a freezing mixture of ice cubes and salt. Use this to surround the jelly container.

7. Rub chickens with oil before baking to make a golden shiny skin.

8. To chop nuts, place them in a paper bag and roll with a rolling pin.

9. A lump of sugar in the cheese dish, will prevent the cheese from turning mouldy.

10. Cover custard or sauce with damp wax paper to prevent a skin from forming on the surface.

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This recipe can be used to cook green herbs, red herbs, sugar cane herbs, Chansoor herbs, pumpkin herbs, Bathwa herbs, Watercress or Spinach.

I like using a mixture of green, red, chansoor and sugar cane herbs together.

Ingredients:

2 bunches herbs (cleaned, washed and chopped)I large onion (finely sliced)4 cloves garlic (crushed)1 large tomato (chopped into tiny cubes or grated)1 large potato (optional cut into small cubes) teaspoon whole jeera seeds3 4 fresh red chillies (slit)4 -5 whole dried chillies (split in two)Cooking oil

Method

Again, this recipe has been passed down through the generations and is a family favourite!Braise the onion and the whole jeera seeds until golden brown, then add the crushed garlic. Fry for 1 minute. Add washed and drained herbs, tomato and cubes of potatoes and all the chillies. Toss well and allow to simmer on low heat until dry and potatoes cooked through.

NOTE: Not everyone likes potatoes in herbs, but I love it as long as the potatoes are in little cubes.

For those who like an extra hot kick add more fresh red chillies.Some prefer to add slivered garlic rather than crushed garlic.

Basic Herbs/Bhaji (Vegetarian)

1 kg lamb or chicken cut into curry sized pieces1 large onion (chopped)2 tomatoes chopped into small cubes or grated cup cooking oil3 4 medium sized curry (UTD) potatoes1 tsp ginger/garlic paste1 teaspoons rough salt or salt to taste1 to 2 teaspoons chilli powder2 teaspoons curry powder1 teaspoon dhunia/jeera powder teaspoon turmeric powder2 green chillies slit1 sprig curry leaves bunch chopped dhunia (to garnish)

METHOD:

Braise onion in oil until golden brown. Add ginger/garlic paste. Stir and then add washed and drained meat. Add masalas (chilli powder, curry powder, dhunia/jeera powder and turmeric powder). Toss until meat well coated. Add salt and allow masalas to fry on a low heat for at least 10 - 15 minutes. Add tomatoes and allow to cook until tomatoes are softened. Then add potatoes and a bit of water (1/2 cup or more) and allow to cook on medium heat until potatoes cooked and starting to crack up in curry. DO NOT STIR during cooking process as the potatoes will break up. Rather lift the pot and gently shake. Garnish with curry leaves and chopped dhunia. If too thick, add a little water and gently shake the pot. Serve with roti or rice.

TIPS:

Use meat on the bone, rather than boneless meat as the taste of meat on the bone far outdoes that of boneless meat.Use UTD (up to date or gravy soakers) potatoes. Best for any curry.I usually grind my own dhunia/jeera powder as it tastes much nicer than the ready ground store bought pack. I roast 2 parts dhunia to 1 part jeera in a frying pan (separately). Leave to cool and then grind in a coffee/masala grinder. You can grind enough for a week or a month and keep in a dry, sealed container.The same applies to ginger/garlic paste. I grind 2 parts ginger to 1 part garlic. My recipe: 2kgs ginger to 1kg garlic, 5 - 6 green chillies, 3 - 4 sprigs curry leaves. Grind in a food processor or liquidiser (with a little water). Keep refrigerated in a sealed container (2 months). Keeps up to 6 months in a freezer.I prefer using Osmans Chilli powder and Curry powder.To get a really nice, thick gravy use a sachet of tomato paste instead of the chopped fresh tomatoes. It is especially nice if you use a sachet of tomato paste together with 1 fresh chopped tomato.

Basic Lamb/Chicken Curry

This is my grannys recipe, which was passed down from her mum. One of my favourites!

Ingredients:2 large branjols/eggplant (cut into eighths lengthwise)1 large onion (thinly sliced)3 cloves garlic (crushed)1 - 2 large tomatoes (grated)Salt to taste teaspoon sugarCooking oil3 green chillies (slit) teaspoon chilli powderPinch turmeric powder1 large potato (UTD cut lengthwise into eighths)1 teaspoon crushed dried chilliesCurry leavesChopped dhunia

METHOD:

NOTE: This is a chutney based dish.Braise onion in pot until golden brown. Add crushed garlic. Then add tomatoes, sugar, salt and spices. Allow to simmer on a low heat +- 10 minutes, then add potatoes, green chillies and branjol. Coat well with spices and tomato chutney. Allow to simmer on low heat until potatoes cooked. If it starts to catch and the potatoes are not done, add a little water until potatoes are cooked through. Garnish with curry leaves and chopped dhunia. Serve with roti.

TIPS: Add parboiled fresh double beans or rahari when adding tomato

Branjol and Potato Curry (Vegetarian)

500g Chicken livers1 large onion (finely sliced)1 tsp ginger / garlic paste1 teaspoon Chilli powder1 teaspoon Curry powder teaspoon turmeric powderSalt to taste2 or 3 pinches of fresh crushed pepper3 green chillies (slit)Cooking oilDhunia choppedCurry leaves

METHOD:Braise onion in a little oil until golden brown. This is an onion based curry so I use extra onions. Add ginger garlic and then the washed and drained chicken livers. Add all the spices, toss well until well coated, then add the green chillies and allow to simmer until almost dry. Garnish with curry leaves and chopped dhunia. Serve with roti.

TIPS: If you prefer it extra hot (as I do), add fresh crushed red chillies to the livers to-gether with the other spices.

Curried Chicken Livers

Ingredients:

3 tablespoons ghee1 cup sugar1 cup rice (any rice will do) cup water2 pieces cinnamon sticks teaspoon elachi powder teaspoon saffron (optional)6 sultanas or 4 prunesSlivered badam (almonds)

METHOD:

Boil rice with a pinch of Turmeric powder until well done but separate grains (not mushy). Drain in colander. Make the syrup by adding the water, sugar and saffron to a small pot. NOTE: if not us-ing saffron, use a little egg yellow to colour.In a small flat pot, add the ghee, cinnamon sticks and sultanas/prunes. Braise until the dried fruit start to swell.Now add the syrup and then the cooked rice. Toss well until nicely coated. Leave to cook on low heat until all the moisture dries up and the rice is nice and shiny.

NOTE:

This can be done in the oven as well. Once you add the rice to the syrup, toss well and place in 160 oven for 15- 20 minutes.Garnish with chopped almonds (badam) or chopped pistachios (pista).Variation: It is delicious with fresh grated coconut or desiccated coconut. Can be added as a garnish but tastes much nicer if stirred in with the rice.

Jardo (Sweet Rice)

This is a very quick and easy recipe but is delicious and a firm favourite in my home. It is not tomato based, no braising and is a fairly dry curry.

Ingredients:

1 kg chicken chopped2 medium to large onions sliced thinly cup cooking oil1 tsp ginger/garlic paste3 4 green chillies sliced in halves3 to 4 UTD potatoes peeled and cut into quarters lengthwise2 3 teaspoons chilli powder teaspoon turmeric powder teaspoon freshly ground black pepperSalt to taste4 hard boiled eggsDhunia choppedCurry leaves

Method:

Add the oil to a preferably low, flat based pot (fish pot). Throw in the chopped onion (I use extra onion as this forms the base of the gravy as there is no tomato), ginger/garlic paste, chicken, potatoes, chilli powder, crushed pepper and salt. Toss well and leave to cook on a low heat until potatoes cooked through. Avoid stirring whilst cooking as the potatoes will break up. If the potatoes are not cooked and the curry starts to catch, put in a little water to allow the potatoes to cook through. The curry is ready when it is dry, the potatoes cooked through and it starts to catch at the bottom. Slice the hard boiled eggs in halves and place over the curry. Garnish with curry leaves and dhunia. Serve with roti or rice. Please note, the curry must start to catch at the bottom of the pot. It is that which makes it really delicious!NOTE: there is no braising. Everything is literally thrown into the pot and left to cook. QUICK AND EASY but delicious!

TIPS: You can use lamb or steak in place of the chicken. Equally delicious!You can also add 1 cup of par boiled fresh double beans/gadra beans or button mushrooms (mushrooms need not be par boiled) to the pot before cooking. Or for those who love peas, throw some in before cooking. I prefer using Osmans Chilli powder.

Dry Chicken Curry with Boiled Eggs

1 kg tenderised steak (cut into strips)2 large onions (sliced thinly)1 teaspoon ginger/garlic paste3 large tomatoes (grated or roughly ground in a food processor)2 -3 cloves garlic (crushed or added to food processor with tomatoes)2-3 green chillies (slit) teaspoon sugar1 - 2 teaspoons chilli powder teaspoon turmeric powder teaspoon freshly crushed black pepperSalt to tasteCooking oil1 sprig curry leavesChopped dhunia

METHOD:

In a separate frying pan, add a little cooking oil, when hot, throw in the strips of steak with a tablespoon of flour. Toss and coat the steak pieces with the flour, allow the meat to brown on a high heat. Remove from stove and set aside.In a separate pot, braise your onion in a little cooking oil and when golden brown, add ginger/garlic paste. Remove pot from stove and add the spices and salt. Allow to fry on a low heat, then add the tomatoes, sugar and green chillies. Allow to sim-mer until thick and almost dry. Then add the browned steak toss well and allow to simmer until the chutney is thick and coats the meat well. Garnish with curry leaves and dhunia and serve with roti or rice.

TIP: Always add a little sugar to any tomato chutney based dish as it cuts the acid-ity and also gives a lovely flavour.I prefer using jam tomatoes for any chutney as they have a sweeter flavour.I prefer to use Osmans Extra Special Chilli Powder.

Steak Chutney

Ingredients

1 chicken (1 - 1 1/2kg) disjointed or chicken fillets2 tablespoons oil1 teaspoon red chillie powder2 teaspoons ginger/garlic1 teaspoon dhunia powder1 teaspoon jeera powder1 cinnamon stick, 2 elachi, 2 cloves1 1/2 tablespoons lemon juice1/2 teaspoons turmeric powderSalt to taste

Sauce

4 tablespoons butterGood pinch of saffron (steeped in boiling water)1 cup fresh cream1 teaspoon red chillie powder1 tablespoon tomato puree or yoghurt

Method

1. Mix all spices into a paste with lemon juice, smear over chicken and marinate for an hour.2. Heat oil and braise chicken, stirring slowly till it begins to dry, then add sauce.3. Heat butter, cream, chillie and saffron and either the tomato puree or yoghurt..4. Pour this sauce over chicken.

Note:

Tomato puree will give a reddish sauce, while the yoghurt a lovely creamy buttery one.Ground almonds or cashews can be added to the sauce.

Butter Chicken

Ingredients

3/4 cup Tasty Wheat1 egg2 cups milk100 g butter4 tablespoons Klim (make a paste with milk)2 tablespoons almonds1 cup sugar4 tablespoons fresh cream1/2 teaspoon elachi powder1/4 teaspoon saffron.

Method

Beat together egg, milk, sugar elachi, cream and saffron.Melt the butter in a heavy based pot, add the milk mixture and simmer till it thickensslightly. Add almonds, tasty wheat and klim and mix with a wooden spoon for about 10 min-utes.Steam on a low heat with the lid closed for another 10 minutes. Decorate with pistas and coconut (optional).

Burfee Soji

(This is a family recipe that has been passed down)

Ingredients

1 can (440g) Koo crushed pineapple1 packet Boudoir biscuits1 can (385g) Nestle condensed milk50 ml lemon juice1 tub (250g) smooth cottage cheese12,5 ml gelatine125 ml whipped cream

Method

1. Drain pineapple & reserve syrup.2. Dip biscuits in syrup & line in a rectangular pie dish3. Beat together condensed milk and lemon juice till well blended.4. Add cottage cheese and beat well. Add crushed pineapple & stir5. Soak gelatine in remaining syrup & melt over hot water.6. Add to pineapple mixture and stir.7. Pour mixture over biscuits & refrigerate. 8. Top with whipped cream and decorate with grated chocolate (flake chocolate can be used).

Pineapple Cottage Cheese Tart

(A Family Favourite)

Ingredients

Crumbed crust made with 1 packet Tennis biscuits and 125g melted butter.

Filling500 ml (2 cups ) milk1 piece of cinnamon stick60 - 100ml sugar, depending on personal taste2 eggs45ml (3tablespoons) cornflour45ml (3tablespoons) flour3ml (1/2 teaspoon) vanilla essence30ml (2ctablespoons) butterCinnamon & sugar for sprinkling.

Method

Crust1. Combine the crushed Tennis biscuits and melted butter, and press into a pie dish.

Filling1. Heat the milk with the cinnamon stick to just under boiling point.2. Meanwhile, lightly beat the eggs with the sugar, then add the cornflour and flour.3. Pour the milk onto this mixture, and stir rapidly. Return the mixture to the heat and cook, stirring till the mixture becomes very thick. Through stirring it is important to prevent the mixture from sticking to the bottm of the pan, and to prevent lumps.4. Turn the heat off, add the vanilla essence and add the butter. Stir well till the butter is melted.5. Pour the mixture into the prepared tart crust. Sprinkle with cinnamon and sugar.

Instant Milk Tart

Ingredients

4 slices white bread, crusts removed600 ml milk15 ml custard powder50 ml sugar4 eggs5 ml vanilla essence2 pieces cinnamon sticks3 cardamon seeds50 ml butter

Method

Cut bread into quarters and soak in 200 ml milk.Mix a little milk with custard powder and 5 ml sugarTo form a smooth paste. Heat the remaining milk to boiling point. Add hot milk to custard paste, return to stove and stir to form a thin runny custard. Beat eggs with remaining sugar and vanilla essence.Combine with custard and the remaining ingredients, and includingthe bread, pour into a greased 23 cm ovenproof dish.Bake at 180C for 30 minutes or until set.

TipServe with hot apricot sauce.

Sauce50 ml boiling water60 ml apricot jamCombine water and jam to form a thin sauce.

Bread Pudding

Ingredients

1 1/2 litres milk (8cups)1/3 cups rice2 tablespoons coconut1 tablespoons slivered blanched almonds1 tablespoon pistas (sliced)1 teaspoon elachi1 teaspoon rose waterA few strands saffron 1 small tin Nestle dessert cream1 375 ml condensed milk.

Method

Soak rice in cold water for about 30 minutes.Bring milk to boiling point and add rice.Lower heat and simmer very slowly till rice is cooked and milk is a consistency of thin porridge, add coconut, nuts, cream, condensed milk and saffron.

Tip

After adding sweetner, care must be taken that the kheer does notscorch. Serve hot.

Kheer