Showing posts with label cook a variety of foreign dishes. Show all posts
Showing posts with label cook a variety of foreign dishes. Show all posts

Wednesday, July 24, 2013

FRIKKADELS IN CABBAGE WRAPS - FOODS OF THE CAPE

DELECTABLE OUMENS ONDER DIE KOMBERS - FOODS OF THE CAPE

Frikkadels in cabbage-leaf wraps "Babies in Jackets" better known as oumense onder die komberse is a genuine traditional South African Cap Malay recipe. Essentially it is a spicy mince meat ball, rolled up in a steamed cabbage leaf which then gets placed on top of the partially done bredie (mutton stew) and left to simmer until done. The result is a meal which is best eaten without utensils so that you can lick you fingers because its that nice. Its not an expensive dish to make either because a large cabbage only cost a few rands and has more leaf layers than the amount of frikkadels that will end up in the pot. The meat balls doesn't consist of meat in its entirety as a few slices of crumbed bread, parsley and other spices are added which increases the volume. However mince meat is the main ingredient.

The recipe below outlines the necessary ingredients and the method of preparation. Its not difficult to make but needs a bit of preparation. So here goes. Take a large cabbage and peel its outer dark green layers and set aside. The lighter whitish green leaves is what we want to use. Take care not to break the leaves. Thereafter remove the centre vein from the each leaf (the hard thick part) and wash then thoroughly. Place the leaves into a large pot and  steam them until soft and pliable then  set them aside. 

Cabbage leaf wraps with succulent chunks of mutton.
Oumense onder die combers is the traditional name for the dish
and is really  wonderful with some mango or lemon pickle.
Parcels of mince frikkadels wrapped in cabbage leaves

FRIKKADELS IN CABBAGE LEAVES RECIPE
(OUMENS ONDER DIE KOMBERS RECIPE)



Preparation consists of two parts. The first, a mutton stew and the second a frikkadel mix. The mutton should be stewed until soft and there must be lots of gravy in the pot before the cabbage parcels are added so that it can seep into the cabbage parcels. Serves at least 8.

Ingredients Mutton Stew:-

2 medium onions,
4 tblsp salad / cooking oil,
500 g mutton pieces, preferably shin (nuckles)
250 ml water,
5 ml salt,
2 ml freshly ground black pepper,
1 teaspoons finely chopped fresh parsley,
a few chopped steamed cabbage leaves,

Chop, slice or dice the 2 medium onions and add to heated oil in a fairly large saucepan. Braise until golden brown then add meat, spices and water. Cook until meat is tender, about 45 minute then add chopped / steamed cabbage and parsley.

Ingredients frikkadel mix:-

1 egg
2 ml salt
2 ml freshly ground black pepper
2 ml ground nutmeg
1 small onion, grated
2 cloves of fresh  garliccrushed
1 teaspoons finely chopped fresh parsley 
3 slices stale white bread, soaked in water untill soft and squeezed dry
500 g Beef mince

Mix the washed mince in a large bowl with the spices, egg, grated onion and bread to make a loose texture.  Place about 2 tablespoons of frikkadel mixture in centre of each steamed cabbage leaf and roll up into parcels. Place parcels in pot on top of stewed mutton and simmer, with a closed lid for about 30 minutes. When done grate a sprinkle of nutmeg over the top. Serve with fragrant white rice. 


Sunday, December 30, 2012

FOODS OF THE CAPE


TASTY VARIETY OF FOODS

There is no doubt that man has a sophisticated palate. Regardless of nationality or language, he prides himself on the foods that he eats. Virtually every nationality has specific dishes that can be linked to them. For example "Green Curry" is specific to Thai cuisine whereas "Stirfry"or "Chow Mein" is specific to China or Chinese cuisine. "Swine und Kartoffeln" is specific to German cuisine and kettle fried "Fish and Chips"  is specific to English cuisine. "Haggis" is specific to Scottish cuisine. "Seafood Paella" is specific to Spanish  cuisine and "Sushi" is specific to Japanese  cuisine. But the list goes on, in fact the list is endless.

Food in cape town  has no specifics. Cape Malay food and cooking spans the ambit of nations and nationalities with awe inspiring dishes. Cape Malay food and cooking is one of the world's lesser known but rather more exciting cuisines and it comes from the Cape Malay Community of South-Africa. Virtually every conceivable food is available in the Cape, made by its locals who constitute immigrants from diverse nations.   IndonesianFilipino, Javanese, Nigerian, Chinese, Indian, Malaysian, German, Swiss, Spanish, Portuguese, Congolese, Ethiopian, French, Morocan, Egyptian, Australian and Malagasy are just a few that comes to mind each with its own language culture, foods and cooking style. Intermarriage of these peoples, each with an individual sophisticated palate makes for a real feast. Tourism in Cape Town is huge and our food is fit for any Tourist who should visit the good food and wine show Cape Town, as well as the food and wine festival Cape Town.

Crayfish tail curry in a thick sauce served on a bed of basmati rice.

"Cape Malay style Crayfish Curry", "Pens Kerri", "Pootjies Bredie", "Biryaani", "Curries", "Pap en Vleis"  "Bobooties", "Denning Vleis", "Gebraaide Hoene", "Ou mense ona die komberse" "Soet geel rys en Braai" "Worteljies en Ertjies", "Gesmmorde Snoek en Kool", "Somosas and pies", "half moons and sausage rolls" and koeksisters (in Afrikaans it means the sister of cake) are just a few of the mouth watering dishes that are the staple foods of the Cape. The foods here in Cape Town, Western Cape is as diverse as its people, totally cosmopolitan. There are numerous "take away joints" or sit in "a la carte" that caters food to every taste bud and sophisticated palate. But if you don't want to buy it, you could always make it yourself. Learn to cook a variety of foreign dishes or foods right here, stay posted for the recipes.

Rich Butter Chicken made with real dairy cream.
Hot Chicken Curry fit for a Rajah.
Olive loaves straight from the oven.
Mixed vegetable salad topped with rice noodle.
Steamed colourful Mixed vegetable side dish, eaten with Pilau.
Fried Massala Snoek served with potato chips with a spicy sprinkle.

Chicken Curry with Potatoes served long grained Basmati rice
Tasty Mutton Curry and Potatoes in a thick spicy gravy.
Roast Leg and potatoes served on a bed of lettuce.
Tandoori Chicken Curry is really nice with yellow saffron rice. 
Steamed mix vegetable side dish rich with anti-oxidants.
Food delivery Cape Town is available in a Cape Town box.
Look out for:- Bobooti en geel rys, Tamatie Bredie, Pot roasted Chicken, Mutton and cabbage breedie, Peppered stead and mashed potatoes, Gebakte snoek en Patats, Roast potatoes and plat vleis, Vegatable curry, Moong dal and fish, Ertjies en Worteltjies, Roasted marrow stuffed with frikandel mix, Tika Fish curry, Chicpea curry, Oven roasted meat and vegatable, Gebakte vis en gesmoorde tamatie, Boontjie kerri, Fried Chops with roast potato, Gesmoorde rys en lensies, Baked Potato with cream cheese and garlic, Mix bean curry with white rys, snyboontjie breedie, Cottage Pie, Braised steak with peppers and thyme,  Mixed vegatable pie, Malabar matthi curry, Baked potato wedges an roast chicken, Sterke pampoen en wit rys breedie, Patatoes chips and salsa, Rcipes. Food, Kos, Comida, nourriture, Xāh̄ār Lebensmittel, طعام, cibo, еда, makanan, thức ăn, jedzenie, ruoka, mat, gıda, voedsel, Bhōjana, sakafo, Shípǐn, Khādya, ushqim, pagkain, trofí̱, foods, bhakṣaṇaṁ, élelmiszer, کھانا, toit, matur, ukudla, bwyd,

NB!  People who found this site interesting visited the following sites as well.