OUT OF OUR KITCHEN

Meatballs and eggs, in a rich tomato sauce  -  by Tayfun Aras

Ingredients:

Sauce:  

6 ripe tomatoes or 2 cans peeled and diced tomatoes
1 med onion  
2 clove garlic
1 tsp each: Oregano,sugar,paprika,black pepper,salt

Meatballs

500 gr beef mince
1 small onion
1 clove garlic
half a cup bread crumbs
salt & black pepper
chilli flakes
2 tbs cumin

 

Method:

Sauce

Grate or finely chop onions and fry in part olive oil, part butter until they are golden brown, add finely chopped garlic, stir in the tomatoes and spices and let it cook on low heat until it becomes thick.

Meatballs

Grate onion,mash the garlic and mix all ingredients well in a bowl.  Rest the mixture for 20 minutes, knead again and form round meatballs first and flatten them later so they can grill or fry evenly.  Fry or grill the meatballs and add them immediately to the tomato sauce.  Whatever juice left from the meatballs in the frying pan also add to the sauce.  Cook 5 minutes together and make pockets in the sauce and crack eggs in those pockets.  (I put  a lid over the pan so eggs can be  cooked whole).  

Serve with ciabatta bread and enjoy it.

As a side dish you can serve plain thick yoghurt or cucumber; tomato salad with lemon juice and olive oil.

I use more chillie for myself but any ingredient can be adjusted.

Hope you enjoy it. 

Tayfun Aras
ANATOLI TURKISH RESTAURANT
24 Napier Street, Green Point, 8005

 

OUT OF OUR KITCHEN

ELAND FILLET WITH LAMB AND PORK BRAWN - by Pasch du Plooy from Dutch East Restaurant, Franschhoek

            For the Eland fillet you will need

            1 150g eland fillet 

            2 cloves garlic fresh, crushed

            2 bay leaves

            4 leaves sage

            4 knobs of butter

For the curried pork and lamb brawn you will need

            6 pig’s trotters

            2 whole springbok necks

            1 yellow onion, quartered

            2 carrots, diced

            4 whole cloves

            6 black peppercorns

            12 allspice berries

            4 tablespoons fresh coriander, finely chopped

            Salt and pepper for seasoning

            1 cup sweet mild curry paste

HOW TO MAKE THE BRAWN

Clean the trotters thoroughly of all hairs. Add the all meat, vegetables and spices to a large pressure cooker. Cover with 2.5 liters of cold water. Bring the pressure cooker to full pressure and cook for 60 minutes. Allow the pressure cooker to depressurize and the meat to cool until it can be handled. Strain the stock and remove the vegetables, spices and meat. Remove the skin and all the bones from the trotters.  Remove all the meat from the lamb neck. Chop the meat coarsely.

 Add the strained stock to a large pot and bring to the boil over medium-high heat. Reduce the liquid by half. Add the meat and stir in the curry paste. Season with salt and pepper. Continue to boil the brawn for another 15 minutes then add the chopped coriander.  Pour the brawn into a large terrine mold, set and slice before serving

HOW TO MAKE THE FILLET

Heat a cast iron pan till almost smoking hot. Brush you fillet portion with herb infused olive oil and season with salt and pepper. Sear the fillet in the pan till brown on both sides, about 60 seconds on each side without moving it. Now add the herbs and butter to the pan and finish in very warm oven for 5 minutes basting with the heated butter every minute or so.

TO PLATE

Garnish with truffled potato croquettes, confit pearl onions, sautéed wild mushrooms, pickled carrot coulis and red wine jus.

OUT OF OUR KITCHEN

Maggie`s Malva Pudding - The Original (as published by Michael Olivier)

Our family pays special tribute to our dearest friend, Maggie Pepler who would have turned 89 years of age on May the 1st.  She was not only a friend but in many instances a mother to many.  She taught us about caring for those who have less, how to enjoy the small simple things in life, to appreciate nature and to be non-judgemental.  Her cooking and Wednesday morning classes will long be remembered by the few who had the privileged to attend.  Maggie was the inventor of the now well known Malva pudding which is legendary in South Africa and after 50 years, feature on most restaurant desert menus.  Many diversions of the original recipe have been tested but without a doubt, the original as Maggie has written it down, proofed to be the best.  Serve with thin homemade custard and ice cream. 

For the batter:  250 ml flour, 15 ml bicarbonate of soda, 250 ml sugar, 1 egg, 15 ml apricot jam, 15 ml vinegar, 15 ml melted butter, 250 ml milk.

For the sauce:  125 ml cream, 125 ml milk, 250 ml sugar, 125 ml hot water, 125 g butter.

Method:  Preheat oven at 180°C.  Grease, with butter, an ovenproof glass or porcelain container, approximately 30cm x 20cm x 5cm.  Do not use an aluminium, enamel or any metal container.  Cut a piece of aluminium foil large enough to cover dish during baking and grease it well with butter on one side.  

Sift the flour and the bicarb into a bowl and stir in the sugar.  In another bowl beat the egg very well and add the remaining ingredients  (excluding those for the sauce)  one by one, beating well between each addition.  Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well.  Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown and for a further five minutes without the foil if not sufficiently brown.  If not sufficiently baked the dessert will not absorb all the sauce thus making it stodgy.  When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter.  When the pudding is cooked, remove from the oven, take off the foil and pour over the sauce.  The pudding will absorb all the sauce.  Serve hot with a little thin cream or vanilla custard. Best served warm or at room temperature, though warm is best.

Serves 6

OUT OF OUR KITCHEN

German Onion Tart  (Zwiebelkuchen)

When Ernst and I got married in Germany 36 years ago, Onion Tart (or Zwiebelkuchen) was the very first recipe I requested from an old German lady who served it with great confidence to her customers and friends. Ernst studied in Schwabenland, a wine-growing region in South-Central Germany around Stuttgart, where the people speak a specific German dialect - which Ernst naturally picked up and still speaks to perfection. During the grape harvest in Fall, the Schwaben serve onion tart with a young, fresh, unfiltered white wine, called Federweisser.

A typical Schwabish onion tart is baked in a flat rectangular baking tin (2-3 cm deep) and served in squares. The recipe I obtained form the old lady years ago has become a firm favourite of our family and it gives me great pleasure to share it with you! 

Ingredients: 

  • Short Crust Pastry

Onion Filling:

  • 4 – 5 Onions
  • 25gr Butter
  • 3 Eggs
  • 300ml Cream
  • ½ Cup Parsley, finely chopped

  • Salt and freshly ground Black Pepper
  • 200gr grated Gruyere Cheese (or any other strong cheese)
  • Pinch of Aniseed (adds distinct special flavour)

Instructions:

 1. Roll out the pastry 4 mm thick and chill. Blind bake for 10 minutes         in a hot oven (200 degrees Celsius). Remove the paper and bake for       another 5 minutes or so.

2. Chop the onions finely and sauté in butter until soft and golden              brown, then drain on kitchen paper.

3. Beat the eggs and mix with cream, salt, pepper and aniseed, before       finally adding the onions and cheese.

4. Pour the mixture into the pastry case and bake at 180 degrees for            about 30 minutes.

Serve hot with chilled, fresh, dry white wine – my personal favourite for this very special onion tart is the Ernst Gouws & Co Sauvignon Blanc.