Leigh

Beef samoosa

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Beef samoosa

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Course: Snack
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest: 30 minutes
Total Time: 55 minutes
Servings: 8 samoosas
Calories: 296kcal

Ingredients

Pastry

  • 250 g all-purpose flour
  • 60 ml water (approximately)
  • 2 tbsp vegetable oil
  • 1/2 tsp salt

Beef Filling

  • 250 g beef mince
  • 1 onion finely chopped
  • 2-3 garlic cloves minced
  • 1 carrot finely grated
  • 1 potato boiled and finely chopped
  • 1/2 cup frozen peas
  • 1 tsp ginger paste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • salt to taste
  • 2 tbsp vegetable oil for cooking
  • fresh coriander leaves chopped (for garnish)
  • oil for deep frying

Instructions

Prepare the Pastry:

  • In a mixing bowl, combine the all-purpose flour, salt, and vegetable oil.
  • Gradually add water while kneading to form a stiff and smooth dough.
  • Cover the dough with a damp cloth and let it rest for about 30 minutes.

Prepare the Beef Filling:

  • Heat 2 tablespoons of vegetable oil in a pan over medium heat.
  • Add the cumin seeds and let them sizzle for a few seconds.
  • Add the finely chopped onions and sauté until they become translucent.
  • Stir in the minced garlic and ginger paste. Sauté for another minute until fragrant.
  • Add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through.
  • Add the grated carrot, diced potato, frozen peas, and all the spices – coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
  • Cook the beef filling mixture for another 5-7 minutes until the vegetables are tender and the spices are well-incorporated.
  • Remove from heat, add chopped fresh coriander leaves, and let the filling cool down.

Shape and Fill the Beef Samosas:

  • Divide the dough into small equal-sized balls and roll each ball into a thin oval or round shape.
  • Cut each oval/round in half to create two semi-circles.
  • Take one semi-circle, brush water on the straight edge, and form a cone shape by folding it over the rounded edge, pressing gently to seal.
  • Fill each cone with the prepared beef filling.
  • Seal the open edge by pinching it together to form a triangular pastry. Ensure it's tightly sealed to prevent the filling from spilling during frying.
  • Repeat this process for the remaining dough and filling.

Fry the Beef Samosas:

  • Heat oil in a deep frying pan or a deep fryer to about 180°C (350°F).
  • Carefully slide the prepared beef samosas into the hot oil, a few at a time.
  • Fry the samosas until they turn golden brown and crispy, usually takes about 3-4 minutes per batch.
  • Remove the fried beef samosas with a slotted spoon and drain excess oil on a paper towel.
    Serve your homemade beef samosas hot with chutney or sauce of your choice. Enjoy!
Nutrition Facts
Beef samoosa
Amount per Serving
Calories
296
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Cholesterol
 
22
mg
7
%
Sodium
 
180
mg
8
%
Potassium
 
314
mg
9
%
Carbohydrates
 
33
g
11
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
10
g
20
%
Vitamin A
 
1389
IU
28
%
Vitamin C
 
11
mg
13
%
Calcium
 
28
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Melktert (Milk tart)

Posted on by Leigh

Melktert (Milk tart)

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Course: Dessert
Prep Time: 15 minutes
Cook Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8 slices
Calories: 449kcal

Ingredients

Pastry Crust

  • 250 g all-purpose flour
  • 125 g unsalted butter cold and cubed
  • 50 g granulated sugar
  • 1 egg
  • a pinch of salt

Filling

  • 3 cups milk (750 ml)
  • 3 eggs large
  • 125 g granulated sugar
  • 50 g cornstarch
  • 50 g all-purpose flour
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • a pinch of salt
  • ground cinnamon for dusting (optional)

Instructions

Pastry Crust

  • In a large mixing bowl, combine the flour and a pinch of salt.
  • Add the cold, cubed butter to the flour and use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the sugar and mix it into the flour mixture.
  • Beat the egg and add it to the mixture. Mix until a dough forms. If the dough is too dry, you can add a little cold water, a tablespoon at a time, until it comes together.
  • Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling

  • Preheat your oven to 180°C (350°F).
  • In a saucepan, heat the milk and cinnamon stick over medium heat until it's hot but not boiling. Remove the cinnamon stick and discard it.
  • In a separate bowl, whisk together the eggs, sugar, cornstarch, and flour until smooth.
  • Gradually pour the hot milk into the egg mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.
  • Remove the mixture from the heat and stir in the vanilla extract.

Assemble

  • Roll out the chilled pastry dough on a floured surface to fit a tart tin (about 23 cm or 9 inches in diameter). Line the tart tin with the pastry, trimming any excess.
  • Pour the prepared filling into the pastry crust.
  • Bake in the preheated oven for 25 minutes, or until the filling is set and the pastry is golden brown.
  • Allow the milk tart to cool to room temperature before refrigerating for a few hours or overnight.
  • Before serving, dust the top of the tart with ground cinnamon if desired.
    Enjoy your delicious South African Milk Tart!
Nutrition Facts
Melktert (Milk tart)
Amount per Serving
Calories
449
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
127
mg
42
%
Sodium
 
71
mg
3
%
Potassium
 
223
mg
6
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
27
g
30
%
Protein
 
10
g
20
%
Vitamin A
 
667
IU
13
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
145
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bobotie

Posted on by Leigh

Bobotie

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Course: Supper
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 676kcal

Ingredients

Bobotie Filling

  • 500 g beef mince
  • 2 slices of white bread
  • 250 ml milk
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 cup raisins or sultanas
  • 2 tbsp apricot jam
  • 2 tbsp chutney (fruit chutney, such as Mrs. Ball's)
  • 2 eggs
  • salt to taste
  • pepper to taste

Topping

  • 2 eggs large
  • 250 ml milk
  • a pinch of salt
  • a pinch of ground turmeric (for color)

Instructions

  • Preheat your oven to 180°C (350°F).
  • Tear the slices of white bread into small pieces and place them in a bowl. Pour 250 ml of milk over the bread and let it soak for about 10 minutes.
  • Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  • Add the ground beef or lamb to the skillet with the onions and garlic. Cook, breaking up the meat with a spoon, until it is browned and cooked through.
  • Stir in the curry powder, ground cumin, ground coriander, ground turmeric, ground cinnamon, and ground allspice. Cook for another 2-3 minutes to toast the spices and release their flavors.
  • Add the soaked bread (squeeze out excess milk before adding) to the meat mixture and mix well.
  • Stir in the raisins or sultanas, apricot jam, and chutney. Season the mixture with salt and pepper to taste. Cook for a few more minutes to combine all the flavors.
  • In a separate bowl, beat 2 eggs and then mix them into the meat mixture. This will help bind the filling together.
  • Transfer the Bobotie filling into a greased ovenproof dish and spread it evenly.
  • In another bowl, beat together 2 eggs, 250 ml of milk, a pinch of salt, and a pinch of ground turmeric. Pour this mixture over the Bobotie filling.
  • Bake in the preheated oven for about 30 minutes or until the topping is set and golden brown.
  • Remove from the oven and let it cool for a few minutes before serving.
    Bobotie is traditionally served with yellow rice and chutney. Enjoy your South African Bobotie!
Nutrition Facts
Bobotie
Amount per Serving
Calories
676
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
16
g
Cholesterol
 
268
mg
89
%
Sodium
 
457
mg
20
%
Potassium
 
833
mg
24
%
Carbohydrates
 
39
g
13
%
Fiber
 
3
g
13
%
Sugar
 
13
g
14
%
Protein
 
35
g
70
%
Vitamin A
 
709
IU
14
%
Vitamin C
 
6
mg
7
%
Calcium
 
300
mg
30
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cape Malay curry

Posted on by Leigh

Cape Malay curry

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Course: Supper
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 773kcal

Ingredients

Curry Paste

  • 2 garlic cloves minced
  • 1 thumb-sized piece of ginger minced
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cloves
  • 1/2 tsp fennel seeds
  • 1/2 tsp chili powder (adjust to your spice preference)
  • 2 tbsp vegetable oil
  • 2 tbsp white vinegar
  • 1 tbsp brown sugar
  • 2 tbsp tomato paste

Curry

  • 500 g boneless chicken
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 tomatoes chopped
  • 400 ml coconut milk
  • 2 potatoes peeled and diced
  • 2 carrots peeled and diced
  • 1 cup frozen peas
  • salt and pepper to taste
  • fresh coriander leaves for garnish (optional)

Instructions

Make the Cape Malay Curry Paste:

  • In a small bowl, combine all the dry spices (coriander, cumin, turmeric, cinnamon, cardamom, cloves, and fennel seeds).
  • In a separate large bowl, mix together the minced garlic, ginger, vegetable oil, white vinegar, brown sugar, and tomato paste.
  • Gradually add the dry spice mixture to the wet mixture, stirring continuously until it forms a smooth paste. Set aside.

Cook the Cape Malay Curry:

  • Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
  • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Add the Cape Malay curry paste to the pot and cook for an additional 2-3 minutes, stirring constantly to prevent burning.
  • Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
  • Add the diced chicken, lamb, or vegetables to the pot, stirring to coat them with the curry paste.
  • Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the meat is cooked through (if using meat) or the vegetables are tender.
  • Add the diced potatoes and carrots to the pot. Simmer for an additional 10-15 minutes until they are soft and cooked through.
  • Stir in the frozen peas and cook for another 5 minutes until they are heated through.
  • Season the Cape Malay curry with salt and pepper to taste.

Serve:

  • Serve the Cape Malay curry hot, garnished with fresh coriander leaves if desired.
  • It's traditionally served with rice, bread, or roti.

    Enjoy your homemade Cape Malay curry!

Nutrition Facts
Cape Malay curry
Amount per Serving
Calories
773
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
13
g
Cholesterol
 
123
mg
41
%
Sodium
 
216
mg
9
%
Potassium
 
1473
mg
42
%
Carbohydrates
 
43
g
14
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
29
g
58
%
Vitamin A
 
6221
IU
124
%
Vitamin C
 
53
mg
64
%
Calcium
 
125
mg
13
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Boerewors rolls

Posted on by Leigh

Boerewors rolls

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Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 521kcal

Ingredients

Boerewors

  • 500 g boerewors of choice
  • cooking oil (for brushing)

Rolls

  • 4 fresh rolls or hot dog buns

Toppings (Optional, customize to your liking)

  • 1 onion thinly sliced
  • 1 tomato sliced
  • 1/2 cucumber thinly sliced
  • lettuce leaves
  • mild chutney or tomato sauce/ketchup
  • mustard and mayonnaise (optional)
  • salt and pepper to taste

Instructions

Prepare the Boerewors:

  • Preheat your grill or braai (barbecue) to medium-high heat (around 200-220°C).
  • Place the Boerewors on the grill, and brush it with a little cooking oil to prevent sticking.
  • Grill the Boerewors for about 15-20 minutes, turning occasionally, until it's cooked through and has a nice charred appearance. Ensure that it's cooked thoroughly but still juicy.

Prepare the Rolls:

  • While the Boerewors is grilling, slice the rolls or hot dog buns in half horizontally.

Prepare Toppings:

  • Slice the onion, tomato, and cucumber thinly.
  • Wash and dry the lettuce leaves.

Assemble the Boerewors Rolls:

  • Once the Boerewors is cooked to your liking, remove it from the grill and let it rest for a minute.
  • Place a few lettuce leaves on the bottom half of each roll.
  • Lay the grilled Boerewors on top of the lettuce.

Add Toppings:

  • Add sliced onions, tomatoes, and cucumber on top of the Boerewors.
  • If desired, drizzle with mild chutney or tomato sauce.
  • You can also add mustard and mayonnaise if you like.

Season and Serve:

  • Season with salt and pepper to taste.
  • Place the top half of the roll on the assembled ingredients to create your Boerewors roll.

Enjoy:

  • Serve your Boerewors rolls immediately while they're still hot.
  • They are often enjoyed as a delicious street food or at outdoor gatherings.

    Feel free to customize the toppings to your preference. Boerewors rolls are a versatile dish, and you can get creative with your choice of condiments and extras. Enjoy your South African culinary delight!

Nutrition Facts
Boerewors rolls
Amount per Serving
Calories
521
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
15
g
Cholesterol
 
90
mg
30
%
Sodium
 
1011
mg
44
%
Potassium
 
526
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
24
g
48
%
Vitamin A
 
378
IU
8
%
Vitamin C
 
9
mg
11
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Braai pork ribs

Posted on by Leigh

Braai pork ribs

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Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 6 people
Calories: 609kcal

Ingredients

Pork Ribs

  • 1.5 kg pork ribs
  • 2 tbsp olive oil
  • salt and black pepper to taste

Marinade

  • 250 ml tomato sauce
  • 125 ml soy sauce
  • 4 tbsp Worcestershire sauce
  • 4 tbsp brown sugar
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp chili powder (adjust to your spice preference)
  • 1 tsp dried thyme

Instructions

Prepare the Ribs:

  • Rinse the pork ribs under cold water and pat them dry with paper towels.
  • Remove the membrane from the back of the ribs. This can be done by sliding a knife under the membrane and then using a paper towel to grip and peel it off.

Marinate the Ribs:

  • In a mixing bowl, combine all the marinade ingredients: tomato sauce, soy sauce, Worcestershire sauce, brown sugar, minced garlic, chopped onion, paprika, ground cumin, chili powder, and dried thyme.
  • Mix the marinade until the sugar has dissolved.

Marinate the Ribs:

  • Place the pork ribs in a large zip-top plastic bag or a shallow dish.
  • Pour the marinade over the ribs, making sure they are well coated.
  • Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best results. Turn the ribs occasionally to ensure even marination.

Prepare the Braai (Barbecue):

  • Remove the ribs from the marinade and let any excess marinade drip off.
  • Brush the ribs with olive oil and season them with salt and black pepper.

Cook the Ribs:

  • Place the ribs on the preheated braai (barbecue) grates and cook for about 20-30 minutes per side, or until they are cooked through and have nice grill marks.
  • Baste the ribs with any remaining marinade during grilling for extra flavor.

Serve:

  • Once the ribs are cooked and have a delicious smoky flavor, remove them from the braai.
  • Let them rest for a few minutes before slicing them into individual ribs.

Enjoy:

  • Serve your braai pork ribs hot with your favorite side dishes like coleslaw, potato salad, or grilled vegetables.

    These succulent braai pork ribs are sure to be a hit at your barbecue gathering. Enjoy your meal!

Nutrition Facts
Braai pork ribs
Amount per Serving
Calories
609
% Daily Value*
Fat
 
46
g
71
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
19
g
Cholesterol
 
140
mg
47
%
Sodium
 
1665
mg
72
%
Potassium
 
801
mg
23
%
Carbohydrates
 
18
g
6
%
Fiber
 
2
g
8
%
Sugar
 
12
g
13
%
Protein
 
31
g
62
%
Vitamin A
 
1200
IU
24
%
Vitamin C
 
6
mg
7
%
Calcium
 
81
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.