Corned Beef Recipe

Ingredients

• 25 ml oil
• 1 medium sized onion, peel and coarsely chopped
• 1 medium sized green pepper, seeded and finely chopped
• 1 small celery stalk, finely chopped
• 1 small carrot, scrapped and finely chopped
• 1 tablespoon curry powder
• 1 tablespoon fine apricot jam
• 1 tablespoon chutney
• 4 tablespoons vinegar
• 3 bananas, peeled and sliced
• 300 g corned beef, cubed
• 1 egg
• 60 ml milk

Preparation

1. Heat the oil in a saucepan and fry the onion, green pepper, celery stalk and carrot until light brown.

2. Add the curry powder, and cook for another minute. Stir in the apricot jam, chutney, vinegar and bananas.

3. Add the corned beef cubes and place the mixture in a greased oven dish.

4. Beat the egg and milk together and pour over the meat mixture.

5. Bake at 180 ⁰C (350 ⁰F) until the egg mixture has set and golden brown.

Serve with rice and vegetables.

Recipe for Bobotie

This is a traditional South African recipe and date back to the 1600’s. In 1652, the Dutch East India Company of Holland established a refreshment station for its many ships sailing past the most southern tip of Africa, Table Bay to and from India. The seafarers had been awestricken by the magnificence of the mountains of the Cape Peninsula and for nearly two centuries Table Bay was used as a refreshment and repair stop by passing European ships.

In 1657, the Dutch East India Company brought slaves from the Far East to work in the vegetable gardens. Slaves from Malaysia brought with them their culinary knowledge and expertise, as well as their spices. And so started a tradition of Cape Malay dishes, born in South Africa. One of their specialities was Bobotie.

Bobotie is a Malay improvement on shepherd's pie, with a good deal of the spice cupboard mixed with the mince - cumin, coriander, turmeric, allspice, even chutney, almonds and sultanas as well as garlic and peppercorns - plus a masala that includes dried chillies, peppercorns, ground ginger, cloves, cinnamon sticks and cardamom pods, with a savoury custard instead of mashed potatoes on top.

I grew up with this dish and my grandmother and mother were experts in making this dish. Today, this is permanent fixture on the menu in my house. I gladly share this recipe with you.

It is quick and easy to make and can be served with rice and a mixed salad.

Ingredients

• 3 tablespoons butter
• 1 tablespoon vegetable oil
• 2 medium sized onions coarsely chopped
• 1 clove garlic finely chopped
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 2 oz. (1/2 cup) shredded almonds
• 4 oz. (2/3 cup) sultanas or raisins
• 1 teaspoon mixed herbs
• 1/2 cup lemon juice
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 tablespoon wine vinegar
• 2 lb. lean mincemeat lightly browned beforehand
• 3 thick slices white bread
• 10 fl. oz. (1 1/4 cup) milk
• 2 eggs lightly beaten

Preparation

1. Preheat the oven to 350 ⁰F (180 ⁰C). Grease a deep pie dish with 1/2 tablespoon butter.

In a small frying pan, melt the remaining butter and add the oil. When the foam subsides, add the onions and garlic and fry, over moderate heat, for about 5 minutes or until the onions are lightly browned.

2. Remove the onions and garlic from the pan and place them in a large mixing bowl. Sprinkle the curry powder and turmeric over the mixture and add the almonds, sultanas (raisins), mixed herbs, lemon juice, salt, sugar, vinegar, pepper and meat. Mix well with a wooden spoon.

3. Soak the bread in the milk. Squeeze the milk from the bread and mash the bread into the meat mixture together with one beaten egg. Turn the mixture into the buttered pie dish and press it down with the back of a spoon.

4. If necessary, add a little milk to the milk squeezed from the bread to make up 6 fluid ounces (3/4 cup).

5. Beat the remaining egg into the milk with a whisk. Pour the milk-and-egg mixture over the meat in the pie dish. Stand the pie dish in a pan of water and bake for about 1 hour, or until the top of the Bobotie is light golden brown and firm to the touch.

Enjoy!!

Nigel

Curry Lamb Potjie Recipe

Let me kick off this fantastic new blog with a traditional dish, potjiekos!

Ingredients

• 30 ml cooking oil
• salt and pepper to taste
• 1.5 kg lamb stew, cut into pieces
• 3 medium onions, chopped
• 250 ml water
• 500 g whole baby carrots, peeled
• 500 g potatoes, peeled and cut into halves
• 500 g patty pans, whole
• 10 dried cling peaches
• 20 ml brown sugar
• 10 ml mild curry powder
• 5 ml turmeric
• 125 ml milk

Preparation

1. Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.

2. Add the peaches, carrots and potatoes and simmer for approximately 30 minutes. Add patty pans and simmer for another 15 minutes

3. Mix the sugar, curry powder and turmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

Enjoy with rice.

And don't forget a nice wine!

Nigel