|Chicken Curry with Garlic Cabbage
This is by far the world's easiest curry recipe and definitely the most delicious. The garlic cabbage is a wonderful side
dish in addition to the curry. Enjoy!
4 tablespoons butter (1/2 stick)
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup half-and-half (half milk half cream)
4 teaspoons curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 cups cooked chicken
1/2 cup fresh mushrooms, sliced
Melt the butter in a skillet over moderately high heat. Blend in the flour. Add the chicken broth and half-and-half. Reduce
the heat and cook, stirring constantly, until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and
ginger. Add the chicken and mushrooms. Cook, covered, over low heat for 10 minutes.
Serve on a bed of rice with a side of shredded cabbage with garlic (recipe below).
Shredded Cabbage with Garlic
1 small head of cabbage
4 tablespoons butter
2 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices.
Melt the butter in a large skillet. Add cabbage and garlic. Stir to coat the cabbage. Cover the skillet and cook over
low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally. Season with salt and pepper.
Braised Liver with Onions - An old Malay recipe....
65 ml sunflower oil
750 g calf's liver, skinned and thinly sliced
3 medium onions, sliced
salt and milled pepper
46 - 60 ml meat stock or water
Heat a little of the oil and fry the liver quickly on both sides. Set the liver aside and keep it warm. Heat the rest of the oil in the pan and sauté the onions for about 5 minutes, or until transparent. Season lightly with salt and pepper and add the stock or water to the pan. Cook, uncovered over high heat until slightly reduced, then return the liver to the pan and heat through for 5 to 10 minutes over moderate heat. Serve immediately with mashed potatoes.
The secret of tender braised liver is to cut it thinly and cook it quickly.
Try this traditional South African recipe
25 ml butter (or margarine, lard or sunflower oil)
2 large onions, sliced
1 clove garlic, crushed
1.5 kg stewing lamb or mutton, cubed
10 ml salt
little stock, water or wine
500 g potatoes, sliced
1 kg medium tomatoes, skinned and chopped
5 ml white sugar
2 ml dried thyme
5 ml chopped fresh marjoram
Heat the butter in a large saucepan and sauté the onions and garlic for about 5 minutes or until the onions are transparent. Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine and simmer, covered, for 90 to 120 minutes, or until the meat starts to get tender. Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a further hour. Serve with cooked rice.
of Wild Boar in a sweet and sour sauce
Thanx, John, may you one day get to taste vlakvark! (or vetkoek!)
This way of preparing
wild boar is very popular in northern Europe! I should think that warthog
(vlakvark) could be used as a substitute.
the leg for 24 hours using the following ingredients:
Handful of peppercorns
2 onions, sliced
3 sliced chilli peppers
1 bottle of red wine
Add water to marinade to cover leg
Braise the leg at 180 degrees centigrade and
for 40 minutes to the pound. When it is cooked, drain it, place on a long
dish and pour over a few tablespoons of the strained braising juices,
sprinkle with sugar and glaze in the oven
remaining braising juices and add 12 prunes and 24 cherries pickled in
vinegar. At the last moment
add a little chocolate dissolved in water and serve the ham with the
sauce. (This way of preparing
wild boar is very popular in northern Europe!)
2 tablespoons olive oil
1 kg boned lamb, cut in 3 cm (1 1/4 inch) cubes
1 medium onion and one large carrot, each cut in 1 cm cubes
2 teaspoons brown sugar
340 ml chicken stock
150 ml medium-dry white wine
1 tablespoon tomato puree
1 tablespoon chopped parsley
1 fat clove garlic, crushed
1 teaspoon dried, mixed herbs
1 ml ground nutmeg
1 teaspoon salt
fresh ground black pepper
1 cup button mushrooms, stalks removed
Heat the oil in a casserole dish. Add half the meat and cook briskly until it is brown on all sides, then remove to a plate and fry the second portion in the same way. Cook the onions and carrot in the same fat until they are softened and golden, sprinkling with the sugar to hasten the process.
Put the meat back on top of the vegetables and add the chicken stock, wine, tomato puree and seasonings. Bring to the boil then cover and simmer gently for 90 minutes. Stir occasionally. Add the mushrooms during the last half hour. When the meat tests tender, uncover the dish and simmer for 5 minutes more until the sauce is reduced to a coating consistency.
Serve with potatoes.
Two of my favorite ingredients go into this recipe, minced meat and cabbage. Cabbage has become one of the staple foods to our ethnic population, being wholesome and comparatively cheap.
1 large head cabbage
1 kg minced meat
1/2 cup raw rice
1/2 cup raisins
salt and pepper to taste
1 cup sugar
2 large onions
1 large tin tomato puree
1 tablespoon lemon juice
6 ginger snaps
Cut approximately 5 cm (2 inches) around the core of the cabbage and steam in a little boiled water to soften leaves enough to shape them into rolls. Drain and set aside to cool. Reserve water from steamed cabbage. Mix the meat with raw rice, raisins, salt and pepper to taste.
Place approximately 1/4 to 1/3 of the filing in a whole cabbage leaf, folding the edges as you loosely roll them. Place the rolls on a bed of sliced onion in a large casserole pot. Layer the rolls on the pot till all the filling is used up.
For the sauce, brown the sugar in a heavy pan over low heat. Add the balance of the onion, tomato puree, lemon juice, a little of the reserved water from the steamed cabbage and the crumbled ginger snaps.. Stir together and heat. Pour sauce
mixture over all. To ensure more juice, add enough water from the steamed cabbage to cover the entire contents.
Bake for 90 minutes in a 180șC oven.
Tripe and Trotters
Could this be where "Pens en Pootjies" originated from?
4 sheep's trotters, cleaned and chopped
1 sheep's tripe, cleaned
25 ml brown sugar
5 ml white sugar
2 whole cloves
10 ml peppercorns
5 ml coriander seeds
5 ml allspice berries
1 bay leaf
10 ml salt
2 ml milled pepper
1 large onion, sliced
15 ml curry powder
10 ml turmeric
500 g small potatoes
Soak the trotters and tripe in enough salted water to cover for 1 hour. Drain. Boil each separately in enough fresh cold water to cover for about 1 hour, or until soft. Drain, reserving the liquid from the trotters. Dice the meat, add the reserved liquid and all the other ingredients and simmer, covered, for about 45 minutes. Serve with rice.
1 kg mutton or lamb, cubed
15 ml grated fresh root ginger
10 ml crushed garlic
5 ml salt
250 ml brown lentils
625 ml basmati rice
250 ml cooking oil
300 ml hot water
6 potatoes, peeled and quartered
3 large onions, thinly sliced
6 hard boiled eggs, halved, for garnishing
3 sticks cinnamon
5 cardamom pods
2 green chillies
2.5 ml turmeric
5 ml roasted masala
30 ml garam masala
5 whole cloves
5 whole allspice
a few strands saffron
1 large tomato, skinned and grated
250 ml buttermilk
Wash and drain the meat in a colander. Rub ginger, garlic and salt into meat. Combine marinade ingredients and marinate meat for about 3 hours. Boil lentils until tender,
about 20 minutes. Rinse and drain. Wash rice until water runs clear and drain. Heat 50 ml oil in a large saucepan over medium heat and add rice. Toss to coat well. Add 100 ml hot water and cook, covered for 5 minutes on medium.. Remove from the stove. Heat remaining oil in a large saucepan and fry potatoes on all sides until browned, about 4 minutes. Remove and set aside. Add onions and braise until brown and crisp for 7-8 minutes.
Remove about a quarter of the onions from the pan and reserve. Add meat and spices to
remaining onions and cook, covered for 30 minutes. Remove meat from saucepan and keep warm. Layer potatoes in same saucepan then layer other ingredients as follows: Sprinkle half the rice over potatoes, arrange meat mixture over rice, sprinkle lentils over, then remaining rice, top with reserved onions, dot with butter and sprinkle with remaining hot water. Close saucepan, sealing lid tightly. Cook on high for 5 minutes then simmer for 1 hour on low heat, not opening saucepan. Top with halved hard boiled eggs and serve with atchars.
2 medium ripe mangoes
1 Pork fillet, about 500g
cooking spray or olive oil
salt and pepper to taste
hot pepper sauce
1. Put pulp of 1 mango in food processor or blender.
2. Cut the other mango into small cubes.
3. Trim pork fillet and slice into 2.5cm thick medallions.
4. Flatten slices lightly with hand.
5. Spray a skillet or medium saucepan with cooking spray or add a small
amount of olive oil and heat on medium-high.
6. Brown pork for 1 minute on each side.
7. Season each side with salt and pepper to taste.
8. Reduce heat and cook pork another 5 minutes to cook through.
9. Remove to a plate and add mango puree to the skillet or saucepan.
10. Cook puree about, scraping up brown bits of pork, for about 30
11. Add several drops of hot sauce and the mango cubes.
12. Toss cubes in puree while heating through.
13. Spoon sauce over pork and serve with pasta or hot cooked rice.