a dish of Malay descent, is like meatloaf with raisins and with baked egg on top, and is often served with yellow rice, sambals, coconut, banana slices, and chutney.
This is my take on the original
- Ground beef/mince – 500g
- onion – 1
- eggs – 2 or 3
- medium curry powder – to taste
- cummin seeds – 1 teaspoon
- mustard seeds – 1 teaspoon
- cinnamon – 1 stick
- fresh curry leaves
- chilli – 1
- raisins – about 1/2 cup
- apple – 1 sliced
- apricot jam – 1 table spoon
- salt – to taste
- Rice cooked with turmeric
Chop onions and place in a pot with cummin seeds, mustard seeds, chopped chilli and cinnamon stick to fry until golden brown, add your ground beef and cook off until brown, add curry powder and turmaric.
Once your meat is brown add curry leaves, raisins, sliced apple, and apricot jam and salt to taste. take off the heat.
Beat your eggs then pour over the curried beef, and place in an oven proof dish, and bake at 180degrees Celcius until golden brown.
Serve with yellow rice, chutney, sambles and sliced banana dressed in plain yoghurt.
Potbrood (Beer Bread)
Also one of my favourite recipes and very easy to make
here is my take on a simple beer bread recipe:
- 500 g self aising flour
- 1/2 teaspoon salt
- 20-30 ml sugar
- 1 egg
- 340 ml beer
- grated cheese
- chopped spring onion
Combine all dry ingredients, add beaten egg and beer ( at this stage you can add cheese, chopped spring onion) and combine until a dough is formed, place in a cast-iron pot on some coals, place the coals on the lid of the pot. Be sure to not put too many coals on the lid or bottom of pot, we dont want burnt bread. Bake for an estimated 20 min, as this is cooking in an uncontrolled environment ( open fire) be sure to check the bread every now and then to make sure you havent burnt it.
Tap the the bread to check for a hollow sound, or stab a skewer in the centre and when you pull it out the skewer is dry not damp.
Serve with a Potjie stew
Braai’d Snoek –
Recipe – Braai’d Snoek
I always believe that cooking fish should be kept simple, dont over complicate the matter, why hide the natural flavour of fish, and Snoek is no different. You can buy them smoked or fresh, and what I like to do is Braai (barbeque) snoek in Swakopmund – Namibia, here i can source fresh snoek from a local fishmonger. its as easy as this:
- Fresh Snoek
- Salted Butter – depends on the size of your fish about 500g should do it
- Apricot Jam – about 4 table spoons
- Lemon juice – juice of 2 lemons
- salt & pepper
So once your coals are ready, place some tin foil under your snoek which has been butterflied, dont close the fish in foil, then melt the butter with the apricot jam, lemon juice, salt and pepper to taste and brush the fish with your butter mixture, and place on the grill of your braai, and every so often brush your fish with the butter, apricot and lemon juice mixture. Braai until the flesh is falling off the bone.
Serve with baked potato, salad…and a glass of good South African White wine.
This can be served as a starter or as a main course, for vegetarians instead of using chicken stock change it for vegetable stock.
Butternut – 1 x peeled and chopped
- Onion – 1 peeled and chopped
- butter – 200g
- Chicken Stock – 1 litre
- Cinnamon – 2 sticks
- Paprika – 1 teaspoon
- Fresh cream – 250 ml
- Salt and pepper
In a large pot add butter, chopped onion, and fry until golden brown, add the chicken stock or vegetable stock. Put your butternut into the liquid add cinnamon, paprika and cream. Bring to a boil and then turn the heat down until a simmer. Add honey for taste and salt and pepper.
Soup is ready when the butternut as broken down, you can blend with a blender, however if you are camping a whisk will do the trick.
Serve with fresh Potbrood…Enjoy
Old Fashioned Melktert – Milk Tart
For the pastry:
2 table spoons butter
2 table spoons sugar
3/4 cup self raisning flour
2 cups milk
1/4 cup cake flour
1/4 cup corn flour
2 table spoons butter
1teaspoon vanilla essence
Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
Heat the milk in a medium pot(do not boil).
Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick.
Add some warm milk to the egg mixture and then return all of it to the pot.
Bring to the boil and whisk constantly until thickened.
Remove from the heat and whisk in the butter and vanilla.
Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
Pour into the chilled pastry case and sprinkle with cinnamon.
Bake for +- 30 minutes.
*Try with frozen puff pastry.