BEK BRAND CHICKEN CURRY
In a dry pot fry 1 chopped onions in 1 tbsp of oil until soft
Add 2 tbsps Rahjah Medium curry powder, 2 teaspoons Roberson’s Chicken spice and 1 chopped tomato and fry for 2 min.
Add 6 chicken thighs or pieces and fry until brown
Add 2 peeled and chopped carrots
2 peeled and cubed potatoes
1 handful chopped green beans
2 cups water and
1 Knorrox chicken stock cube
Stir well and allow to simmer for 30 minutes with the lid on
Thicken with 2 tablespoons Knorr Brown Onion Soup mixed with 4 tablespoons water, add to the pot and allow to simmer for 5 minutes.
Season, careful this is already salty, with pepper
Serve with pap or rice.

KERRIE BEESPOTE EN WANGVLEIS

1.5 Kg Beespote en wangvleis
2 medium aartappels
1 groot ui
2 eetlepels blatjang of appelkoos konfyt
1 eetlepel braai speserye
1 eetlepel sout
1 teelepel peper
1 teelepel kerrie peoier
1 teelepel Borrie
1/2 teelepel pietersielie
2 eetlepels asyn

Kook die Beespote en die res van die vleis saam met alle speserye in n stoompot totdat dit begin sag word.
Gooi dan die aartappels en die uie in en kook kook in die stoompot vir nog n half uur, tot 45 min.
Wanneer alles lekker sag is…

dan skep jy die RYS, VLEIS, EN AARTAPPELS, en EET!!!

En dit wat oorbly, maak mens sommer die volgende dag lekker sult
met n beestong by..so in blokkies gesny..

Stefaans Blaauw

SKAAPKOP SAAM MET JOU AFVAL

Hetta van der Merwe
Is die kakebeen los van die kop? Hang die wange aan die agterste deel – die “boksie” waarin die harsings is? Dan is hy al voorberei vir opkook.

Stompie Theron Borman
Ja as die bokant van die kop geskei is van die onderkaak, anders maak jy dit in twee, sny dan net die kakebeen bene uit, kook dit dan saam met die pens en pootjies en uie en kerrie dit. Dan ek kook alles saam en sit aartappels by en dan kerrie ek dit, heerlik verby. ek bak slegs die koppe as ek nie pens en pootjies ook het nie.

Gideon Louw
My ou moeder het altyd die kop heel uitmekaar gehaal, die oë met die vleis rondom uitgesny, die wangvleise afgesny, die hele kop gestrip van die velle en vleise, die breins in die pens gesit nadat die kop oopgekap is en soos hulle gesê het die snotkoker uitgekap, dit is wat die kop betref.

Rene Truter Wessels
Die neusbene moet uit die kop verwyder wees.
Die harsings word uitgekrap en in die klein pensie toegebind.
Die tongetjie word ontvel en saam gebruik.
Die pootjies moet gekloof wees en die kliertjies tussen die kloutjies moet uitgehaal word.

MUTTON BIRYANI

20 Mutton pieces
500 grams of Basmati rice
3 onions finely chopped
8 cloves of garlic peeled and grated on fine side of grater
1 big chunk of fresh ginger , peeled and grated on fine side of grater
6-8 potatoes cut into cubes
3 tablespoons of Breyani Masala 1 cup of cooked lentils
1 tablespoon of chili powder
1 tablespoon of turmeric
1 tablespoon of salt
Oil for frying potatoes
A bunch of fresh coriander
A few cubes of butter

Method

Deep fry cubed potatoes in oil , put aside when done .
Soak basmati rice in hot water for ten minutes , get rid of that water , now add fresh hot water about a litre , a teaspoon of salt and some turmeric( optional ) , boil for ten minutes , strain and leave one side .

In a big pot fry mutton pieces and onions until golden brown , add the garlic and Ginger and a cup of boiling water cook on medium heat until water has cooked away , stir occasionally . Repeat this process of adding a cup of hot water and cooking the meat about 4 times or until the meat is nearly tender . Now add all your spices and salt , Braise for about 5 minutes , stirring . Now add a cup of hot water and cook on medium heat until meat is tender now add half a cup of hot water the rice , potatoes, butter , the cooked lentils and coriander on top . Cook on medium to low heat for ten minutes , give it only one stir , now switch off the stove, Close the pot , and walk away .

Come back in half an hour , dish up and enjoy.

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 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

FATIMA’S PICKLED FISH
10 – 15 pieces of fish (I’m using hake)
6 / 8 large onions, chopped into rings
1 cup of water
1 cup of vinegar
5 bay leaves
some peppercorns
coriander seeds
1/2 cup of sugar
2 teaspoon of salt
2 tablespoons of masala
2 teaspoons of turmeric
some cake flour
You may use pickled fish masala
Season fish with 1 teaspoon 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 for about two minutes on each side, depending on thickness of fish. Place in a big bowl and set aside.
In a medium sized pot on high heat, add the water and vinegar, bay leaves and peppercorns, turmeric and fish masala or Packo masala (pickle fish masala you may use) and the remaining salt. Bring to the boil and add the sliced onions and sugar. Simmer for 8 to 10 minutes until all the flavours has infused into onions. Remove the pot from the heat and pour the sauce over the fish in the bowl. Wait to cool. Cover and place in fridge until ready to eat. Enjoy!
Source: Cape Malay Cooking with Fatima Sydow
Photo:  Marlene Vos Damster

LAMB NECK CURRY (wenner)

Eenskottel gereg vir die winter.
Eet dit voor ‘n kaggel, die kerrie hou jou warm van binne en die vuur van buite.

8 lamb neck chops
2 tablespoons (30 ml) flour
oil to brown the meat
2 tins of tomato and onion mix
300 ml water
3 potatoes, peeled and quartered
2 bay leaves
8 baby carrots in pieces
1 cup green beans sliced
2 onions, chopped
1 teaspoon salt
dash of black pepper
1 tablespoon sugar
2 teaspoon curry
1 red jalapeno chilli

Roll the lamb in the flour before browning the meat in heated oil. Use a heavy casserole or frying pan with a tightly-fitting lid for slow gentle simmering.
Add bay leaves and onions and gently cook until onions have softened.
Add salt and pepper, chilli and curry and fry.
Add tomatoes, sugar and water.
Cover and simmer gently for about 20 min. Do not boil!
Remove from stove top, bake for 1 hour at 160 deg C in oven covered.
Add potatoes, green beans and carrot, cover and continue to bake for another 1 hour in oven.
Recipe and photo: Elize de Kock

KLEINMAAT VETKOEK

4 x 250 ml koekmeel
7 ml kitsgis
5 ml suiker
3 ml sout
600 ml lou water of lou kookmelk en water
olie vir smeer en diep- of vlakbraai

Sif die meel, gis, suiker en sout saam in ’n groot mengbak.

Meng die vloeistof geleidelik by om ’n deeg te maak wat maklik hanteerbaar is.
Knie tot die deeg glad en elasties is – dit duur ongeveer 8 minute.
Bestryk met ’n bietjie olie, maak warm toe en laat op ’n warm plek tot dubbel die volume rys – dit sal sowat 2 uur duur.
Knie die deeg liggies af en rol dit in ’n lang rol van ongeveer 4 cm in deursnee.
Knyp stukke van omtrent 4 cm af en druk plat tot 1 cm dik.
Laat effens rys op ’n gesmeerde oppervlak. Verhit die olie vir vlak- of diepbraai, soos verkies, in ’n groot pan of kastrol.
Braai die vetkoek tot goudbruin aan weerskante en dreineer op papierhanddoek.
Sit dit warm voor saam met kerriemaalvleis of botter en stroop.
Maak ongeveer 10 vetkoeke.

Vulsel:

Verhit olie in ’n kastrol. Voeg maalvleis by en braai vir so 6 minute. Die vleisstukkies moet net loskom van mekaar. Voeg gekapte uie en knoffel by en braai verder vir so 10 minute. Voeg tamaties, kerriepoeier en borrie by. Geur met sout en swartpeper. Voeg water by en bedek. Laat vir minstens 2 uur prut. As vleis lyk of dit wil droog kook, kan jy nog water byvoeg.

fOTO EN RESEP:  Natalie Williams