cabbage
haters' delight
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My sister-in-law Wendy told me even cabbage
haters ask for
seconds, and she was right!
 | 1 small cabbage, shredded |
| 1 cup grated sharp cheese |
| 1 cup bread crumbs |
| 4 thinly sliced rashers bacon (chopped) |
|
| 4 beaten eggs |
| 1/2 cup milk |
| 1tsp mustard powder |
| pinch of salt |
|
Blanch cabbage in boiling water - just a couple of minutes - will
turn bright green and still be crisp.
Drain.
Mix everything, bake in shallow dish for 30 minutes at 350F or 180C.
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funeral
rice
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This is the rice traditionally served at country
funerals, in the days when mourners came from far and wide and stayed to
a meal before hitting the road again. However, you don't have to wait
for somebody to die: just serve it any time you like, with bobotie,
curry or the Sunday roast.
| 1 cup long grain rice (Tastic or Uncle Ben's is what I like to use
but please yourself) |
| about 3-4 cups water |
| 1 tsp salt |
| 1tsp turmeric |
| 1 cinnamon stick |
| 5 spoons sultanas |
| 30ml butter |
| 30ml golden syrup (optional) |
Put rice in water with cinnamon stick, turmeric and salt.
Boil rapidly for about 12 minutes.
Rinse under cold running water.
Steam rice and sultanas in a colander over boiling water until the
sultanas are swollen, about 15 minutes.
Add the butter (and syrup if you wish) and mix through lightly with
two forks.
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gobi
aloo
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This is one of my personal favourites at our
local curry house. We have been going there since 1986. Chef kindly
gave me the recipe. I don't know his name, he is always respectfully
referred to as Chef. Restaurant patrons can watch Chef go about his
business through the large bay window above his tandoori oven.
| 500gr cauliflower |
| 4 potatoes, coarsely diced |
| 1 tsp cumin seeds |
| 1 tsp garlic paste |
| 1/2 tsp ginger |
| 3/4 tsp turmeric |
|
| 1 tsp garam masala |
| 2tsp coriander powder |
| 3 tomatoes, skinned and chopped
(or just use a small can) |
| 1/4 cup olive oil |
| chili powder to taste |
|
Sautè cumin seeds in oil. When brown, add ginger, garlic paste and
potato. Sautè a couple of minutes.
Add turmeric, chili, garam masala and coriander and sautè again.
Add tomatoes and simmer 5 mins.
Add cauliflower florets, a cup of water and simmer till vegetables
are done.
Garnish with coriander leaves and serve with naan. (No, of course
I don't make naan, I just use bread rolls!)
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pharty beanz
pie
This is a good vegetarian recipe that everybody likes.
Amber Edwards cooked it for me.
| 1 large can kidney
beans, drained: reserve the juice. |
| 1 onion chopped |
| 2tbsp butter |
| 1 red bell pepper, diced |
| 3tbs flour |
| 1 stock cube |
|
| 1tsp basil |
| 1 tsp oregano |
| 1tsp paprika |
| 2tbsp fresh parsley |
| 1tsp soy sauce |
| 2tbs tomato paste |
|
Sautè onions, add the bell pepper and then the flour to make a roux.
Add spices and soy sauce
Add bean juice and tomato paste, bring to boil stirring.
Add beans.
Top with mashed potato, reheat in moderate oven if necessary.
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pumpkin fritters
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Whenever I make pumpkin fritters, I think of my
friend Maarten, who lived near us in Hillbrow. One day, on my way home
from work, I met Maarten and we walked home together. I happened to
mention that I was making pumpkin fritters for dinner. When we passed
his block of flats, I said "Aren't you going home, then?" ...
"No", he said, "I'm coming home with you. I'm partial to
a fritter."
|
2 cups cooked mashed pumpkin |
|
1 egg |
|
1/2 cup flour |
|
pinch of salt |
|
1/2 tsp baking powder |
|
1 tablespoon sugar |
Combine all ingredients, make a soft batter and fry spoonfuls in
shallow oil till both sides are lightly browned.
Drain on paper and serve warm with cinnamon sugar or caramel sauce.
This recipe is enough for two people, but it is easy enough to double
it.
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sousbone
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Homemade beans are a nice change from tinned baked
beans. They keep for a week in the fridge. Serve them hot or cold.
| 1 cup dry beans (borlotti beans are nice - the speckled ones) |
| 1 tbs flour |
| 1 tbs sugar |
| 1 tbs vinegar |
| 1 tsp salt |
Cover beans with cold water and soak overnight.
Next day, discard soaking water and cover beans with
fresh water in saucepan.
Simmer about 2 hrs till beans are tender, adding more
boiling water if necessary.
Mix other ingredients and stir in. Stir constantly
till mixture thickens and simmer gently for a further 10 minutes.
To make baked beans, slice 2 tomatoes and and 1
onion, and cook them together in a pan till the moisture reduces by
half. Add 1tsp brown sugar, 1/2tsp mustard, 1/2 tsp salt, stir through
and cook another minute or two. Add 1 cup grated cheddar. Pour this over
2 cups of cooked sousbone in a baking dish, cover with lid and
cook 1 hr in 350F oven. It is optional to put a few strips of bacon on
the sousbone before pouring the tomato mixture over.
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vegetable
curry casserole
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I developed this one from the description Caroline
gave me of a dish that she ate at the Hari Krishnas' place.
| 2 potatoes |
| 1 small sweet potato |
| 1/2 butternut pumpkin or slice of round pumpkin |
| 1 onion |
| 1 capsicum |
| 6 mushrooms |
| 2 or 3 tablespoons curry paste (Indian or Thai according to
preference) |
| 1 small can coconut milk |
Do not peel the pumpkin or potatoes, cut into chunks. Peel sweet
potato and cut thick slices. Peel and quarter the onion. Seed capsicum,
cut into chunks.
You can vary the amounts or put other vegtables in according to
taste.
Put the potato and pumpkin on a plate in the microwave for 3 minutes
just to give them a bit of a start. Put all veg in a casserrole dish
with lid, mix curry paste with coconut milk and pour over.
Put in 180C oven for 30-40 minutes. Reduce heat to 160 after 15 mins.
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