Pumpkin Bobotie

Serves: 6

Prep time: 30 minutes
Cooking time: 50 minutes

Ingredients:
2 onions, chopped
30 g butter
1 kg pumpkin, peeled, diced, steamed and drained
Salt and freshly ground black pepper
2 slices brown bread, crusts trimmed
1¼ cups buttermilk
3 free-range eggs
¼ cup dried apricots, finely chopped
1 apple, peeled and grated
¼ cup seedless raisins
2 T brown sugar
1 T mild curry powder
Bay or lemon leaves
¼ t turmeric

For serving
Brown rice cooked with lentils
Mango atchar or chutney, or both

Cooking instructions:

Preheat the oven to 180°C.

Gently cook the onion in the heated butter until meltingly soft and pale golden.

Mash the pumpkin and mix it with the onion.

Season to taste.

Tear the bread into bits and mash it with 65ml (¼ cup) of buttermilk and 1 beaten egg.

Mix with the apricot, apple, raisins, sugar, curry powder, lemon juice, pumpkin and onions, and salt and pepper to taste.

Turn into a buttered baking dish (one large dish or individual dishes), and stud with a few leaves.

Bake, uncovered, for 20 minutes. B

eat the remaining 2 eggs with the rest of the buttermilk and the turmeric, and pour over the baked pumpkin.

Bake for 20 minutes or until the topping is set. Serve with brown and lentil rice and mango atchar.

SNOWBALLS

Makes 48

Ingredients:

500g self-rising flour

1 cup castor sugar

3 eggs

125g soft butter or margarine

1/2 cup cooking oil

2 teaspoons baking powder

300 - 350ml ml orange juice to mix

To complete:

500 ml smooth apricot or mixed fruit jam

250ml water

300g desiccated coconut

 

 

Method:

Cream together the butter and the castor sugar. Add the oil.

Add the eggs one by one mixing well.

Add the self-rising flour, baking powder and the orange juice to

make a smooth batter. Grease a round based patty tin well with oil and fill the holes

2/3 full with batter. Bake at 180C for 12-15 minutes or until golden brown.

Turn out onto a cooling rack until completely cooled down.

To complete:

Simmer jam and water in a deep saucepan until the jam has melted about 10 minutes.

Place the coconut in a plate. Using a slotted spoon. dip each cake in the jam mixture

ensuring the whole cake is wet but not drenched. Coat with the coconut.

 

 

Variation:

Add a few drops of food colouring to the desiccated to make different coloured snowballs.

Boeber

A traditional South African Cape Malay recipe, the taste is so rich and sugary. Boeber is traditionally served on the fifteenth night of Ramadan to celebrate the middle of the fast. The more sago you use, the thicker the boeber will be. On the other hand, the less sago you add the more liquid it will be.

 

 

Ingredients:

 

100 g butter

75 ml sago

200 ml water to soak the sago

250 ml 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)

50 g blanched almonds

Method:

 

1.       Soak the sago in the water for about 15 minutes. Meanwhile, melt the butter in a saucepan.

2.       When it has melted, add the vermicelli and toss it so that the butter covers it and it starts to go golden brown.

3.       Add the cardamom, cinnamon and the sultanas.

4.       Stir before pouring the milk into the pan.

5.       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.

6.       Add the rose water (if using), sugar and almonds and continue to simmer for another 10 minutes or so. Serve hot and enjoy!!!

7.       Serve hot and prepare to enjoy this rich, spicy pudding or drink...

 

 

Chicken Akhni

 

 

Chicken Akhni

Serves 6

Ingredients:

 

1kg chicken pieces

6 medium potatoes, peeled and halved

250ml (1 cup) boiling water

3 large onions, finely chopped

2 tablespoons butter or margarine

250ml (1 cup) buttermilk

1 large whole fresh green chilli, slit open

1 tablespoon garlic and ginger paste

1/2 cup chopped fresh dhanya

2 1/2 teaspoons salt, to taste

2 1/2 teaspoons red leaf masala

2 teaspoons ground jeera

1 teaspoon chili powder

2 teaspoons turmeric

1kg basmati rice

1/2 cup oil

1 1/2 teaspoons jeera seeds

1 teaspoon mustard seeds

2 bay leaves

6 cardamom pods, slit open

4 pieces of stick cinnamon

1/4 cup water

Method:

 

Wash the chicken pieces, drain and set aside. Pan-fry 1 chopped onion in 1 tablespoon of the butter until golden brown and set aside.

Place the chicken pieces in a large mixing bowl and add the buttermilk, green chilli, garlic and ginger paste, dhania, salt, red leaf masala, ground jeera, chilli powder, and turmeric. Mix thoroughly, ensuring that all of the chicken pieces are covered in the marinade. Set aside for 1 hour.

Rinse the rice in a colander, drain and place in a large pot on medium to high heat. Add water to reach halfway and 3 tablespoons salt. Boil till half-cooked (the rice grains should be firm). Transfer to a colander and rinse under cold running water. Drain and set aside.

Add the oil in a large cooking and heat. Add the remaining chopped onions along with the jeera seeds, mustard seeds, bay leaves, cardamom seeds and cinnamon and braise till golden in colour. Add the marinated chicken pieces and the potatoes along with the marinade, the 1/4 cup of water and simmer on medium heat for about 30 minutes, or till the potatoes are 3/4 cooked.

Spoon the rice directly on top. Pour the fried onion with the melted butter over the rice, and lastly pour the cup of water over the rice and onions. Steam, covered, on medium heat for 35 minutes. Serve with dhai (yoghurt sauce) and tomato & onion salad.

Note: All akhnis and breyanis should be dished from the bottom up.

 

 

 

Lamb Akni

 

Akni is a spicy one-pot Indian rice wonder made with meat - either lamb, chicken or mutton with flavours resembling that of a breyani.

 

Serves: 2 - 4| Preparation Time: 35 minutes | Cooking Time: 60 minutes

 

Ingredients

• 15 millilitre sunflower oil
• 2 Onions, finely chopped
• 500 gram Cubed lamb pieces
• 5 millilitre Crushed ginger
• 5 millilitre Robertsons Cumin
• 1 box KNORR Rice Mate Mild Breyani
• 3 Potatoes, peeled and cubed
• 1 litre water
• 1 Green chilli, deseeded and chopped
• 30 millilitre Plain yoghurt
• 30 millilitre Chopped, fresh coriander

Instructions

1. Heat oil in a large pot and fry the onions until soft and golden
2. Add the lamb, chilli, crushed ginger, cumin and sachet of seasoning mix found inside the box of KNORR Rice Mate Mild Breyani
3. Cover the pot and cook over a medium heat stirring occasionally until the meat is well browned
4. Add the sachet of uncooked rice (found inside the box), potatoes and water and stir well
5. Bring to boil stirring occasionally then reduce the heat and allow to simmer covered on a low heat stirring frequently for 25 minutes until the rice is cooked
6. Stir in the yoghurt and chopped coriander
7. Remember the rice will continue to soften on standing
8. Tip – the lamb can be replaced with chicken if preferred!

 

Bobotie Pancakes

 

We know South Africans love bobotie – so why don’t you try this famed dish rolled up in a pancake? It is an absolute winner!

Serves: 2 - 4| Preparation Time: 10 minutes | Cooking Time: 40 minutes

 

 

Ingredients

• 15 millilitre sunflower oil
• 1 onion, finely diced
• 500 gram lean beef mince
• 1 sachet KNORR Authentic Chicken Curry Dry Cook-in-Sauce
• 400 millilitre water
• 50 gram Raisins
• 15 millilitre White Vinegar
• 30 millilitre Apricot jam
• 250 millilitre Cake flour
• pinch Of Salt
• 250 millilitre milk
• 1 Egg

Instructions

1. Heat oil in a pan and gently fry the onion until soft
2. Add the beef mince and fry until well browned
3. Stir in the contents of the sachet of KNORR Authentic Chicken Curry Dry Cook-in-Sauce together with the water, raisins, vinegar and apricot jam
4. Reduce the heat and allow to simmer for 15-20 minutes until cooked stirring occasionally
5. While the mince is cooking prepare the pancake mixture
6. Place the cake flour, milk, egg and salt into a bowl and whisk until smooth and lump free, thin down the mixture with a little water if necessary
7. Spray a crepe/pancake pan with baking spray and set on a medium heat, pour a ladle full of mixture into the pan and swirl the pan to distribute the mixture to the edges of the pan
8. Allow to cook until bubbles appear on the surface of the pancake then flip over and allow to cook on the other side
9. When the pancakes are ready add the filling to the pancakes, roll up and serve with chutney and crispy potato wedges

 

Malay Mince Phyllo Pie

 

A tasty Malay mince with a crispy phyllo pastry topping perfect for weekday meals

 

Ingredients

• 1 red onion, chopped
• 1 Garlic clove, chopped
• 2 Red peppers, chopped
• 45 millilitre Stork margarine
• 500 gram Mutton mince
• 2.5 millilitre Robertsons Cumin
• 2.5 millilitre Robertsons Thyme
• 100 gram Dried apricots, halved
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 300 millilitre Water
• 8 Sheets phyllo pastry
• 50 millilitre Margarine, melted

Instructions

1. Sautè onion, garlic and peppers in Stork margarine over medium heat.
2. Add mince and brown.
3. Add cumin, thyme and dried apricots.
4. Add sachet of KNORR Country Hot Pot and 300ml water and simmer for 20 minutes.
5. Spoon the mince mixture into a round casserole dish.
6. Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
7. Place in the oven and bake at 200? until light golden brown.
8. Be careful not to burn.

Naan

Naan

Ingredients:
250g plain flour
250g self raising flour
... 1 tablespoon sugar
pinch of salf
2 tablespoons vegetable oil
330ml mixture of lukewarm water and milk (1/2 & 1/2)

Method:
Preheat the grill to medium.
Mix all the dry ingredients, add the liquid. Knead into a soft dough. To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about ten minutes.

Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 10-15 minutes.

Divide the dough into approx 8 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5cm/¼in thick. Don't roll them out too thinly or they'll turn out like crisps.

Place a heavy baking sheet on the upper shelf of the oven to heat.

Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for just 2-3 minutes, or until lightly browned.
Variation: Add chopped garlic and dhanya before baking

SPICY MEATBALLS

SPICY MEATBALLS
Quick and very easy to make for a light meal.
Serves 4

Ingredients:
... 500g minced beef, chicken or lamb (washed and drained)
1 finely chopped onion
2 cloves of garlic, crushed or finely chopped
1 green chilli, finely chopped
1 teaspoon garam masala
1 teaspoon jeera
1 teaspoon paprika
1 teaspoon cayenne pepper
Handful chopped dhanya
Salt to taste
Oil for frying
Method:
Add the onions and spices to the minced meat and knead the mixture well. Pop the mixture in the fridge for about 1 hour to allow flavours to develop.
Shape the mixture into small meatballs then fry in a little oil till browned and cooked through. Serve with flat bread, salad and yoghurt sauce

Bobotie

Recipe for Bobotie

BOBOTIE
Ingredients:
2 slices white bread (preferably a couple of day old)
... 30 ml cooking oil
1 large chopped onion
2 ml ground cloves
1 teaspoon crushed garlic
salt to taste (approx 5ml)
10ml curry powder
5ml turmeric
500g minced meat (lamb or beef)
1 egg
20ml lemon juice
30ml sugar
6 bay leaves

For the topping:
2 large eggs
300ml milk

Method:
1. Preheat oven to 180C. Pour cold water to cover over the bread and set aside to soak.

2. Meanwhile fry onions in oil until they are soft and starting to colour, 10 minutes. Add cloves, garlic, salt, curry powder, 2 of the bay leaves and turmeric and simmer for 5 minutes adding 30 ml water if necessary.

3. In a seperate bowl combine the minced meat with the onion mixture, eggs, lemon juice and sugar. Squeeze the water from the bread and mix until well blended.

4.Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.

5. For the topping, beat the milk and eggs, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

Serve with almond yellow rice and mango chutney,

Variations:
- Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
- Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
- One or two beaten eggs can also be stirred into the meat mixture if you like.
- Substitute lemon leaves for the bay leaves if you can find them.

CHICKEN JALFREZI

CHICKEN JALFREZI
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 chillis. 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

KLAPPER KOEKSISTER BOLLE

KOEKSISTERS

Ingredients:
500gram cake flour
1 teaspoon dry ginger powder
... 1 teaspoon cinnamon powder
1/2 teaspoon cardamom powder
2 teaspoons aniseed powder
1 packet instant yeast
1/2 cup sugar
1 cup hot water
1 dessertspoon butter
1 egg
milk
750ml vegetable oil for frying

Method:
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 flour and mix to a soft dough. Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface. Heat oil in large saucepan. Once oil is hot gently pull koeksister into an oblong shape and fry each side until browned. Drain on absorbent paper.

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.

CHICKEN CURRY

CHICKEN CURRY
Serves 4

Ingredients
4 tablespoons oil
... 2 cloves
1 stick cinnamon
2 green cardamom pods
1 teaspoon cumin seeds
2 medium onions, chopped
1½ teaspoons chopped ginger
2 teaspoons chopped garlic
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 cook 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

DHAL CURRY

DHAL CURRY
Serves 4

Ingredients:
1 cup dhal, washed and soaked for 20-30 minutes
... 1 small tomato, finely chopped
2 cloves garlic, crushed
Few curry leaves
½ lemon, juice extracted
1 tablespoon dhanya, finely chopped
2 green chillies, halved
¼ teaspoon turmeric powder
½ teaspoon jeera powder
½ teaspoon garam masala
½ teaspoon koljana powder
3 cardamom seeds
1 piece stick cinnamon
Salt to taste
Oil

Method
Bring 1 litre water to boil in a deep saucepan. Add washed, drained, dhal. Cover and simmer for 30-40 minutes or until dhal is mushy. Heat oil, add garlic, curry leaves, tomatoes and stir. Add all dry masala powders, salt and 2 tablespoons water. Stir and cook for a few seconds. Add cooked dhal, stir and bring to boil. Cover and simmer for 10 minutes. Remove from heat, add lemon juice. Stir well, add dhanya leaves. Serve hot with steamed rice, puris or vetbroodtjies.

VARIATION:
• Add 4 hard boiled eggs to dhal before serving. Serve with atchars.
• Serve dhal with fish frikkadel or fried masala fish and blatjang.

VETBROODTJIES FILLED WITH MINCE CURRY

VETBROODTJIES FILLED WITH MINCE CURRY

 

 Makes 20

 

Ingredients:

 4 cups cake flour
... ¼ cup oil
¼ teaspoon salt
1 dessert spoon sugar
1 packet instant yeast

Mix with lukewarm water, approx 200ml, more if needed.
Oil for frying
 

 

 Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.