HEERLIKE KERRIE MAALVLEIS
Foto en resep: Gillian Vermeulen
FOOD LOVERS RECIPES
500 g maalvleis
1 medium ui, gekap
4 medium wortels, in blokkies gesny
2 medium aartappels, in blokkies gesny
sout na smaak
1 liter water
50 ml suiker
50 ml asyn
15 ml matige kerriepoeier
10 ml borrie
25 ml appelkooskonfyt

Braai uie en maalvleis saam met kerriepoeier. Gooi die wortels en aartappels by en daarna die water. Voeg sout by. Meng die suiker, asyn en borrie en voeg by en laat prut tot groente sag is. Roer die appelkooskonfyt by. Voeg nog water by as daar te min vloeistof in is. Kook tot sous verdik en nie meer waterig is nie, maar moenie verdikkingsmiddel byvoeg nie. Ek bedien dit saam met klapper en piesang-skyfies.

PICKLED FISH
1,4 kg *hake (I bought plain 10 x 3 cm portions)
4 large onions, halved and sliced thick
100 ml oil for frying
500 ml brown vinegar
250 ml water
200 ml brown sugar
15 ml pickling spices
5 ml whole coriander
20 ml medium strength curry powder
15 ml garam masala
15 ml turmeric
3 ml cayenne pepper
10 whole cardamom pods (they enhance the lemony flavour)
5 ml ground ginger
4 bay or lemon leaves
10 ml salt
*use any firm white fish instead of kabeljou or yellowtail

Defrost the hake portions overnight in fridge. They might not be completely defrosted by the time you use it but that’s fine. Cut each portion in 4. Set aside while preparing the curry pickling sauce.
Fry the onions only until translucent but not browned. Add the spices and curry and fry for a few minutes. Add the rest of ingredients except the fish. Cook for about 15 minutes. Lower the fish cubes carefully into the sauce and allow to simmer until the fish is just cooked. Mine cooked for about 20 minutes max as a few pieces were still slightly frozen as I put them into the sauce.
Carefully spoon out into a flat glass, ceramic or plastic dish. I prefer ceramic or glass as it can’t stain from the turmeric. Allow to cool completely then cover and put into the fridge for up to 3 days before eating and/or bottling the cold pickled fish into sterilised cold jars. I would suggest keeping it in the fridge.
Serve with brown seed loaf and butter.
Recipe: Elsabie Templeton
Photo’s: Elsabie Templeton

DANIELLA’S LAMB CURRY
Recipe posted by Daniella Steyn
Photo: Daniella Steyn
FOOD LOVERS RECIPES
Defrosted lamb pieces (I used 3 packs)
2 tablespoons cumin powder
2 tablespoons mild curry powder
2 tablespoons coriander powder
½ tablespoon chilli powder
2 tablespoons salt
2 tablespoons turmeric powder
± 4 tablespoons olive oil
1 lemon’s juice
2 ½ big onions, finely chopped
4 garlic knobs, chopped
ginger, chopped (own preference on amount)
125 ml fresh cream
100 ml coconut cream
2 potatoes, cubed
3 tomatoes, finely chopped
Woolworth’s tomato paste

Marinate your lamb with all the spices mentioned above, mix well. Add your garlic and ginger and mix again, finally add your olive oil and salt to taste. Cover and refrigerate for minimum of 1 hour. Add olive oil to your pot, brown your lamb pieces and squeeze lemon juice over, add onions and a small amount of water if it’s too dry. Cook till onions are almost cooked away, add your tomato paste and your tomatoes. Cover and cook till tomatoes are cooked away, add your potatoes, cook for 15 min on high heat then proceed to add your coconut cream and regular cream. Cook for 15 min, then you add salt to taste (other seasonings can be added too) add a bit of water to bring everything together and and simmer for about 10 min more, making sure your potatoes are soft. Serve with basmati rice 😊 ENJOY!

PETRÉ SE HEERLIKE BOBOTIE
Resep en foto: Petré van Jaarsveld
FOOD LOVERS RECIPES
9 groterige porsies
1 ½ kg maalvleis
1 groot geelwortel, fyn gerasper
1 appel, fyn gerasper
2 groterige uie, gekap
1 eetlepel fyn gekapte seldery blare
1 koppie pitlose rosyne
sout en peper na smaak

Kerriemengsel:
2 eetlepels appelkooskonfyt
3 eetlepels matige kerriepoeier
3 eetlepels borrie
2 eetlepels biryani masala
¼ koppie asyn
¼ koppie blatjang
4 snye brood in melk geweek

Meng die wortel, appel, selderyblare en sultanas goed deur met maalvleis.
Braai uie tot deurskynend, voeg maalvleismengsel by uie en braai goed deur.
Voeg kerriemengsel by en kook goed deur, voeg sout en peper na smaak by.
Meng goed.
Druk melk uit brood en meng dit goed deur met die maalvleis (hoef nie af te koel nie) en kerrie mengsel. Die brood moet basies oplos in die beslag.
Skep in oondvaste bak, maak gelyk en druk ‘n paar opgerolde suurlemoenblare in die mengsel.
Meng die volgende saam:
500 ml ongegeurde jogurt met
1 koppie melk en
2 eiers, klits
Giet oor bobotie en bak teen 180°C vir om en by 40 tot 45 minute tot ‘n mooi goudbruin kleur.

HEERLIKE GEURIGE KERRIEHOENDER
Foto en resep: Ronell Muller Boshoff
FOOD LOVERS RECIPES
1.2 kg hoender filette, in blokkies gesny (jy kan boujies en dytjies ook gebruik)
1 kg aartappels, in blokkies nie te klein
2 groot uie, opgekerf
6 knoffeltoontjies, fyngekap
1 teelepel fyn gerasperde gemmer
3 lourierblare
2 kaneelstokkies
1 eetlepel blou boksie masala
1 eetlepel pers boksie kerrie of eie keuse
1 opgehoopte teelepel borrie
sout
3 eetlepels suiker
blatjang na smaak
2 eetlepel suurlemoensap of asyn

Maak jou olie en ‘n stuk regte botter warm anders net olie.
Voeg jou uie, lourieblare en kaneelstokkies by.
Braai en roer en na elke 5 min. Voeg 1 eetlepel water by roer en braai so vir 25 min, voeg elke 5 min 1 eetlepel water by en weer roer. Jou uie sal lekker bruin raak.
Na 25 min voeg gemmer, knoffel, kerrie, masala, borrie, suiker, sout en suurlemoensap by en roer so 2 keer deur.
Voeg jou hoenderblokkies by asook aartappels en roer-braai so rukkie.
Voeg net ½ koppie water by en kook tot alles sag, gaar en dit ‘n dik sous maak. Voeg blatjang na smaak by en roer deur.
Indien daar water kort, voeg by, maar hoender maak baie water.

LAMB CURRY MASALA WITH CHAPATI BREAD
Recipe posted by Werner Pretorius
Photo: Werner Pretorius
FOOD LOVERS RECIPES

2 onions
4 medium tomatoes
800 – 1000 g lamb meat of choice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons Kasumir hot curry powder
2 teaspoons mixed Masala powder
1 teaspoon smoked Spanish paprika
1 teaspoon hyme
½ teaspoon cumin ground
1 teaspoon Portuguese peri peri
ground black pepper
Hawaiin black salt

Brown meat in some olive oil with all spices.
Dice tomatoes and onions and add to meat.
Simmer while stirring continuously until tomato feels like sticking to pot.
Add 2 cups of water and simmer with lid until water is almost evaporated.
Repeat the water step until meat is melting soft. You should be left with a thickish curry Masala sauce with the meat.

Chapati bread:
3 cups flour
1 teaspoon salted butter
1.5 teaspoon salt
1 cup warm water (45 – 50 degrees)
1 cup finely grated mature cheddar cheese

Mix all dry ingredients.
Add water and butter together and add to dry ingredients.
Add cheese.
Work the dough till it becomes elastic.
Make balls of dough about 3 x 3 cm.
On a floured surface roll the balls until very thin, 2 mm is perfect.
Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy.
Bubbles should start to form on dough while cooking.

EASY PICKELD FISH
Recipe and photo:  Elena Kaminaridou Prins
FOOD LOVERS RECIPES
10-15 pieces of fish
6 / 8 large onions chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
½ cup of sugar
2 teaspoons of salt
2 tablespoons of masala
2 teaspoons of turmeric
Some cake flour

Season fish with 1 tsp of salt and fish masala and some turmeric or packo masala, dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish. Place in a big bowl and put aside.
In a medium sized pot on high heat add a cup of water and a cup of vinegar, five bay leaves and some peppercorns, 2 teaspoons of turmeric and 2 tablespoons of fish masala (pickle fish masala you may use) and 1 ½ teaspoons of salt.
Bring to the boil and add six to eight onions that has been chopped or ringed.
Add half a cup of sugar. Simmer for 8 minutes until all the flavours has infused into onions. Take off heat and pour over the fish in a bowl.
Wait to cool. Cover and place in fridge until ready to eat.

PICKLE FISH FROM PAMMY’S KITCHEN
2 kg stockfish or hake
5 big onions, sliced in circles
thumbnail knob of ginger, grated
4 teaspoons garlic
salt and pepper, to taste in fish
3 tablespoons Rajah mild curry powder
2 teaspoons turmeric
1 teaspoon allspice (10 balls if whole)
1 teaspoon fine cumin
1 teaspoon fine coriander seed
1 teaspoon whole black peppercorns
6 bay leaves
750 ml brown vinegar
1 cup brown sugar
seasoned flour for fish
oil for frying

Clean and wash fish.
Slice in to portions.
Salt and pepper and leave to rest.
In a big pot on low heat fry onions, garlic and ginger till just soft. Do not brown. Don’t use too much oil.
Then add all spices and warm thru till you can smell the flavours.
Then add vinegar and sugar. Stir till sugar is melted and simmer for 30 minutes.
Put aside.
Dust fish with seasoned flour and shake off excess.
Fry on medium heat till brown; about 5 min each side.
Drain on kitchen paper.
Pack into glass or ceramic dish in layers – one layer onions one layer fish.
Pour remainder of juice over and let stand.
When completely cool store in fridge. Ready to eat in 24 hours. Better flavour the longer it stands.
You can add a chilli or two if you want more heat. Fry with onions.
Recipe posted by Pam Mc Allister
Photo: Pam Mc Allister

DENZY SE KERRIEVIS
(Curry pickled fish)
½ koppie olie
6 uie, in ringe gesny
vis van keuse, in stukkies gesny ( ek het twee heel vars stokvisse gebruik)
2 eetleppels kerriepoeier
1 pakkie pickle spice
4 lourierblare
2 teelepels koljander
1 teelepel swart peperkorrels
2 eetlepels borrie
2 koppies suiker
2 koppies asyn

1 koppie koekmeel
2 koppies water
1 koppie blatjang
1 koppie appelkoossap
2 eetlepels Maizena
sout en peper

Vis:
Verhit olie. Sout en peper vis, rol in koekmeel en bak tot gaar. Hou eenkant.
Uie:
Kook uieringe in water vir 5 min. Voeg kerrie masala, borrie, lourierblare, pickled spice, peperkorrels, coriander sade, asyn, suiker, blatjang, appelkoos sap by en kook uie tot lekker sag. Meng 2 eetlepels Meizena met bietjie water en voeg by sous om lekker te verdik. Pak vis in bak en gooi uiesous oor. Laat afkoel en plaas in yskas vir 2 dae. Denzy.
Resep en foto: Denzel Koenana

TRADITIONAL BOBOTIE
(8 generous portions) in a 20 cm x 40 cm square glass oven dish
2 slices of white bread soaked in one cup of milk
extra milk – maybe half to one cup
2 eggs
1 kg mince
2 teaspoons of turmeric
2 chunky desert spoons of chutney (Ms Balls Original is good)
2 rounded teaspoons of curry powder (maybe a bit more, you can add to taste when cooking)
2 dessert spoons of vinegar
2 tablespoons of sugar
8 chopped almonds (optional)
2 full teaspoons of salt
2 medium onions, chopped
Pepper to taste
1 cup of sultanas
4 bay leaves

Fry the onions and add the spices, vinegar, almonds and the meat. Fry until meat is browned well.
Mash up the bread, drain milk into a bowl. Add the bread, sugar, sultanas and chutney to the meat. Simmer for a while (20 minutes).
Adjust seasoning to taste.
Transfer to an oven dish, pat it down with a spatula and let it cool for a few minutes.
Mix eggs with drained milk and add more milk to make sure there is enough to cover the dish with about 3 to 5 millimetres to form a topping.
Pour the egg and milk mixture over the mince.
Stick the bay leaves into the bobotie, spaced apart about 5 cm (no science here, just stick them in so half is still exposed as you want to pull them out before dishing).
In the oven at 180°C for about 20 minutes.
Serve with long grain rice, salad and a dollop of Ms Balls chutney on the side!
Recipe posted and photo by Louw Coetzee