DETOX DRANKIES
No 1
Benodig ‘n juicer.
10 pomelo’s
10 lemoene
2 suurlemoene
2 wortels
2 appels
½ pynappel
Versap alles saam en geniet
No 2
Nog een wat lekker is.
2 groot pynappels
1 groot komkommer en
1 lemoen
Versap alles saam.
Resep: Maryke Smit Robberts
FATIMA’S ROTI’S
Made by Aunty Fatima Sydow
Recipe from: Salwaa Smith
Makes 10 roti’s
800 g cake flour
1 teaspoon salt
500 ml (2 cups) cold water
250 g soft butter or margarine
oil
Combine flour and salt in a bowl.
Add water and mix to a soft dough.
Knead, adding extra water or flour to make an even textured, pliable dough.
Leave to rest for 30 minutes.
Roll out on a very lightly floured surface.
Smear butter all over the surface of the dough, sprinkle with flour.
Roll up and stretch into a thick rope of dough.
Cover the rope of dough with a hand full of oil to prevent it drying out.
Leave to rest for 30 minutes. (leaving the dough to rest is important, it ensures the dough is soft and pliable)
Stretch the dough into a longer rope.
Divide into 10 pieces.
Roll and stretch into individual ropes of dough.
Roll up both ends of the ropes, one side clockwise, one anti- clockwise. and fold one half flat on top of the other.
Allow to rest for about 20 minutes, covered.
Roll out on a lightly floured surface to circles about 20 cm in diameter.
Heat a heavy based frying pan and fry rotis one at a time, turning occasionally and brushing with little oil.
Fry until golden brown.
Remove from pan and pat between your palms to fluff surface.
Serve warm.
BUTTER CHICKEN CURRY
5 Chicken breasts cleaned and cubed ( I add a few thighs in as well for a deeper and richer flavor
3 onions chopped finely
Garlic and Ginger peeled and grated on fine side of grater 1 tub ,
250ml of plain Yoghurt
3 tablespoons of roasted masala ( I use Packo)
1 teaspoon of Jeera
1 teaspoon of paprika
1 tablespoon of turmeric a cup of cream
A bunch of chopped coriander
1 tablespoon of oil for frying onions
Salt to taste
2 whole chillies
1 lemon / juiced
In a bowl add your chicken , yoghurt, lemon juice , garlic and Ginger , all your spices and salt and whole chillies . Mix everything together with hand . Cover with clingwrap and marinade for a few hours or overnight .
In a heated pot on high heat add the oil and onions chopped finely , fry until golden brown , add a cup of warm water and cook the onions until all water has cooked away . Now add your chicken mix with any leftover marinade in bowl and add that as well to pot . Cook on medium to high heat stirring occasionally , whatever you do , do not add any water to the curry , cook until chicken are tender , 15-20 minutes , before serving add the cream and a bunch of coriander .
Please note the cream is quite rich and is actually just a whisk away from being pure butter and for that reason I don’t add any butter to this dish . You may add butter if you wish to . Butter chicken curry describes the almost butter soft textures of the chicken because of the marinating process .
Serve with White Basmati rice.
Photo: Annie Williams
FATIMA’S SAMOOSAS
Samoosa leaves +-100 pack ( you can purchase at your local butcher/ bakery or shop)
For the flour glue , 1 cup of flour and half a cup of water to form a thick white paste .
Samoosa filling ( mince Samoosas)
Ingredients
1 kg steak mince meat or topside minced meat
1 kg of onions
3 teaspoons of salt
1 teaspoon of turmeric
2 teaspoons of samoosa masala or packo masala
3 teaspoons of jeera
1 tablespoon of crushed chillies
1 big bunch of fresh coriander chopped
Oil for deep frying
2 tablespoons of crushed garlic
Peel all the onions and grate on fine side of grater or in a blender . Rinse with boiling water and strain , and dry out on teatowel till dry … Very important that you get rid of most of the moisture . Put one side .
In a pot on medium to high heat cook/ fry your mince and do not add any water or oil … Halfway through cooking add your garlic and salt . Now cook until all moisture is completely cooked away , switch off heat and add all the spices . Stir and allow to cool completely . Now add your onions and chopped coriander .
Take out Samoosa leaves and keep in-between two damp cloths , make your flour and water mixture to make the glue , put your mince filling in a bowl …
Ok so now on your table you should have Samoosa leaves , flour glue and mince mixture neatly next to eachother … Sit down and get comfortable , if you know how to fold your Samoosas , great … For those who don’t know … It’s going to take loads of practice and to be very honest your first few Samoosas will not come out too perfect , but don’t give up until you get the hang of it … Because once you know how , you will always be able to fold with no fuss .
Samoosa folding .
Hold a strip of Samoosa leaf/pur in one hand and pull the bottom corner across, fold upwards to form a triangle with sharp corners and a pocket , now fill with the mince mixture using a small spoon , now fold triangle pocket over again to meet another sharp corner , do so until you come to the end of Samoosa leaf , on the edge spread the flour glue lightly and close the Samoosa tightly ensuring that there are no gaps at the corners of the triangle . , you should now have a complete triangle / Samoosa .
Heat oil in a deep pot and till hot , then on medium heat fry Samoosas turning once or twice until golden brown , do not fry Samoosas in piping hot oil . Take out Samoosas with a slotted spoon and drain on tissue paper to get rid of residue oil .
You may freeze the Samoosa for up to 6 months and it can be fried when still frozen . Makes +- 100 Samoosas
Enjoy .
Nie my hande werk nie.
Made by Aunty Fatima Sydow
FATIMA’S CHICKEN CURRY
Ingredients
10 pieces of chicken ( remove skin )
6 – 8 potatoes peeled and cut into cubes
2 onions chopped finely
5 gloves of garlic peeled and grated on fine side of grater
1 big chunk of Ginger peeled and grated on fine side of grater
3 tablespoons of Roasted Masala ( I use Packo)
1 tablespoon of turmeric
1 tablespoon of paprika
3 bay leaves
1 stick cinnamon
2 cardamom pods
1 tablespoon of sugar
1 tablespoon of vinegar
Salt to taste
1 tablespoon of vegetable oil for frying onions
1 cup of chopped coriander
Method
In a pot heat oil and add onions on medium heat , fry until golden brown , add one cup of warm water and cook onions till water has cooked away , now add all your spices , vinegar and sugar , fry for two minutes stirring constantly , now add your chicken , cook and stir for 5 minutes , add cubed potatoes and 2 cups of warm water and stir , cook on medium to high heat for 20-25 minutes or until potatoes are tender , stirring occasionally .
Add chopped coriander .
Serve with Roti or Rice .
Source: Cape Malay Cooking with Fatima Sydow
CRAYFISH CURRY
6-8 whole crayfish
5 large onions chopped very fine
8 cloves of garlic peeled and grated on fine side of grater.
3&1/2 tablespoons of Masala ( I only use Packo Masala)
1 tablespoon of turmeric
1 tablespoon of paprika
3 cardamon pods
3 cinnamon sticks
5 tablespoons of vegetable oil
Salt to taste
Clean crayfish by pulling tail from the body , cut tail open on soft side with a sharp knife and pull out the long vain containing the grit . Now cut all the tails in half . The top body with all the claws is where all the flavor lies . Cut the top body in half . The deep orange soft gooey matter inside the top body are the gold , loads of flavor , do not throw it away – and that is the trick to get massive flavour . Crayfish cleaned and prep in bowl , cover and place in fridge .
In a very large pot , heat oil , add all the onions and fry on medium heat till golden brown , add one cup of boiling water , simmer till water has dissolved . Repeat this process of adding boiling water and cooking it down with the onions three times , now add all your spices , garlic and salt . Add 1/2 a cup of hot water and Braise for about five minutes . Now add all the crayfish , stir the pot , add 3 cups of hot water and cook on medium to high heat for 15 minutes stirring occasionally . Now bring heat down to medium and simmer for a further ten minutes .
Serve with rice or buttered soft rolls .
As you can see there are not many spices and ingredients in this dish , the crayfish is the star and adding any more spices would take away from the flavors of this delicious seafood ..
Recipe: Fatima Sydow
Photo: Maryke Smit Robberts
NAAN BROOD
Recipe by Aunty Fatima Sydow
FOOD LOVERS RECIPES
250 g plain flour
250 g self raising flour
1 tablespoon sugar
pinch of salt
2 tablespoons vegetable oil
330 ml mixture of lukewarm water and milk (½ and ½)
Preheat the oven to 140ºC.
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 balls and place on a floured surface or board. Roll each into a long oval or round shape (depending on preference) about 0.5 cm/¼ in thick. Don’t roll them out too thinly or they’ll turn out like crisps.
Place them on a greased baking tray and put them in the center of the oven for 10 – 15 minutes. They are ready when they have puffed up a little. They should be soft and crumbly, not chewy. Serve fresh from the oven.
Makes approx 6 – 8.
ENJOY
CREAMY MUTTON CHOPS
Serves 4 – 6
30 ml (2 Tablespoon) butter
1 onion, chopped
2 cloves garlic, crushed
4 mutton braai chops
10 ml (2 teaspoons) tomato paste
2 ml (1/2 teaspoons) dried mixed herbs
5 ml (1 teaspoon) ground paprika
salt and freshly ground black pepper to taste
250 ml (1 cup) cream
freshly chopped parsley for garnishing
In a large frying pan melt the butter and sauté the onion and garlic until soft. Add the chops and brown.
Stir in the tomato paste, mixed herbs, paprika and seasoning. Add a little water and simmer, covered, for 30 – 40 minutes.
Stir in the cream and simmer until the sauce becomes thick.
Garnish with chopped parsley and serve with rice and salad.
FLR PHOTO: Lisinda Blaauw
GLAZED CITRUS LAMB RIBS
Ingredients
800 g lamb ribs (± 14)
Marinade
30 ml honey
5 ml Worcestershire sauce
30 ml tomato sauce
45 ml orange juice
30 ml lemon juice
30 ml brown vinegar
2 cloves garlic, crushed
3 ml mustard powder
30 ml chopped fresh rosemary or 10 ml dried
salt and freshly ground black pepper to taste
Marinade: Mix all ingredients together. Pour over ribs and marinate for about 30 minutes.
Place ribs on grid over hot coals or under element of oven for about 15 – 20 minutes until golden brown. Turn and baste frequently with marinade.
Photo; Lisinda Blaauw
