Flavours from by lifemate


									Flavours from
                                       Weekend entertaining has
                                       never been simpler, thanks to a
                                       clever, help-yourself menu from

the Cape
                                       host of BBC’s Saturday Kitchen
                                       JAMES MARTIN Photographs
                                       DEBI TRELOAR


Prawn cakes with coriander sambal

Yellow rice
Apricot blatjang
Tomato and onion salad

Coconut tart                        Prawn cakes with coriander sambal
Rooibos tea
                                                      CAPE MALAY MENU

                                   Apricot blatjang

Tomato and onion salad


                                            Yellow rice

      ast summer I was lucky enough to visit Cape       1 green chilli, deseeded                                    water from the bread, then beat into the meat
L     Town, and it exceeded all my expectations.
Exceptionally beautiful, with a dramatic backdrop
                                                        slice fresh root ginger
                                                        2 garlic cloves
                                                                                                                    mixture until well blended. Tip into an oval
                                                                                                                    ovenproof dish (23 x 33cm and about 5-6cm deep).
of Table Mountain, its varied history is reflected in   2 x 20g packs coriander                                     Press the mixture down well and smooth the top.
its food.                                               1 tsp caster sugar                                          You can make this and chill 1 day ahead.
   A local woman told us about her family’s origins     2 tsp white malt vinegar                                      For the topping, beat the milk and eggs with
and the food known as Cape Malay – a unique             juice 1 small lemon                                         seasoning, then pour over the meat. Top with the
cuisine formed from a combination of cultures                                                                       remaining bay leaves and bake for 35-40 mins
from Africa, Europe and Asia.                             Put all the ingredients for the fishcakes, except         until the topping is set and starting to turn golden.
   Her ancestors, like so many others from India        the oil, in a food processor with seasoning and             PER SERVING 386 kcalories, protein 43g, carbohydrate 20g,
and Indonesia, were brought to South Africa as          blitz until really well blended. Shape into 12-18           fat 16g, saturated fat 6g, fibre 1g, sugar 13g, salt 0.97g
Muslim slaves, bringing with them spices that           round patties, then chill for up to 1 day until ready
they incorporated with the local ingredients, such      to serve.
as fresh and dried fruits, meat and seafood. Her          Wash the food processor, then blitz all the
story inspired me, so I’ve put together a casual        sambal ingredients together to make a bright
Cape Malay menu for you to cook for your friends        green, wet paste. Season and chill.                         Tomato and onion salad
– which will hopefully inspire you, too.                  When ready to serve, fry the fishcakes in the oil
                                                        for a few mins on each side until golden – they will
                                                        be firm, like Thai fishcakes rather than those              1 onion, thinly sliced
                                                        made with potato. Pile onto a platter with a bowl of        4 tomatoes, sliced
                                                        the sambal to serve with drinks, or plate up and            ½ cucumber, sliced (optional)
                                                        serve as a starter.                                         1 green chilli, deseeded and finely chopped
                                                        PER SERVING 153 kcalories, protein 15g, carbohydrate 11g,   2 garlic cloves, finely chopped
                                                        fat 6g, saturated fat 1g, fibre 1g, sugar 2g, salt 0.61g    2 tbsp white malt vinegar
                                                                                                                    1 tsp caster sugar

                                                        Bobotie                                                     Pour boiling water over the onion and leave for 10
                                                                                                                    mins. Arrange the tomatoes and cucumber (if using)
                                                                                                                    on a plate, then scatter over the drained onions. Mix
                                                        Pronounced ba-boor-tea, the national dish of                the chilli and garlic with the vinegar and sugar, then
                                                        South Africa is a delicious mixture of curried meat         season with salt. Drizzle over the salad just before
                                                        and fruit topped with an egg custard, not                   serving. This can be prepared and chilled up to 1 hr
                                                        dissimilar to moussaka. This sort of dish was               ahead, but dress just before serving.
                                                        taken off menus during apartheid, but is re-                PER SERVING 23 kcalories, protein 1g, carbohydrate 5g,
                                                        emerging now.                                               fat none, fibre 1g, sugar 4g, salt 0.02g

                                                        2 slices white bread
                                                        2 onions, chopped                                           Apricot blatjang
                                                        25g/1oz butter
                                                        2 garlic cloves, crushed
                                                        1kg pack lean minced beef
                                                        2 tbsp Madras curry paste                                   Blatjang, pronounced blud-young, is a condiment
Prawn cakes with                                        1 tsp dried mixed herbs                                     traditionally served with bobotie and other meat
coriander sambal                                        3 cloves                                                    dishes. It is a cross between fruit chutney and jam.
                                                        5 allspice berries
                                                        2 tbsp peach or mango chutney                               250g pack ready-to-eat dried apricots
It’s easy to spot the Indian influence in the           3 tbsp sultanas                                             1 red onion, quartered
coriander sambal (pronounced sam-bill) – take           6 bay leaves                                                ½ tsp dried crushed chilli
out the green pepper and it’s something I’ve                                                                        2 garlic cloves
eaten many times with tandoori chicken.                                                                             50ml/2fl oz white malt vinegar
                                                        300ml/½pt full-cream milk                                   1 heaped tbsp light muscovado sugar
                                                        2 large eggs
3 slices white bread, halved                                                                                        Put the apricots in a bowl and pour over 600ml
2 shallots, halved                                        Heat oven to 180C/fan 160C/gas 4. Pour cold               boiling water. Leave for 30 mins to soak and cool.
1 garlic clove, crushed                                 water over the bread and set aside to soak.                 Tip the apricots and their soaking liquid into a food
400g/14oz raw peeled prawns or skinned                    Meanwhile, fry the onions in the butter, stirring         processor with all the remaining ingredients, then
 unsmoked haddock                                       regularly for 10 mins until they are soft and               blitz until smooth. Tip into a saucepan, then cover
generous grating fresh nutmeg                           starting to colour. Add the garlic and beef and stir        and simmer for 20-25 mins until thick and pulpy.
1 large egg                                             well, crushing the mince into fine grains until it          PER SERVING 90 kcalories, protein 2g, carbohydrate 21g, fat none, fibre 3g,
2 tbsp sunflower oil, for frying                        changes colour. Stir in the curry paste, herbs,             sugar 20g, salt 0.02g
                                                        spices, chutney, sultanas and 2 of the bay leaves
                                                        with 1 tsp salt and plenty of ground black pepper.
1 green pepper, deseeded                                  Cover and simmer for 10 mins. Squeeze the
Yellow rice                                             Put all the ingredients in a large pan with                                      WHAT TO DRINK
                                                        1 tsp salt and 500ml water, then heat until boiling                               Choose South African wines if you can
                                                        and the butter has melted. Stir, cover and leave                             to match the menu: these three come from
                                                        to simmer for 6 mins. Take off the heat and leave,                           Stellenbosch, the historic wine region situated
This is delicious – vibrant with spices, with a sweet   still covered, for 5 mins. Fluff up and tip into a                           behind Cape Town. Start with a sparkling rosé by
note from the sugar and raisins.                        warm bowl to serve.                                                          Simonsig (£11.39), the first people to ever make
                                                        PER SERVING 313 kcalories, protein 5g, carbohydrate 61g, fat 7g, saturated   a sparkling wine using the Champagne method.
350g/12oz basmati rice                                  fat 4g, fibre none, sugar 13g, salt 0.98g                                    It’s made from the local red grape Pinotage, plus
50g/2oz butter                                                                                                                       Pinot Noir. The richness of the fruit matches the
1 heaped tbsp caster sugar                                                                                                           prawn cakes really well. With the bobotie, a juicy,
1 tsp ground cinnamon or ½ cinnamon                                                                                                  spicy Shiraz is ideal: Brampton 2005. For the
  stick                                                                                                                              coconut tart, chill down a sweet wine such as T
6 cardamom pods, shelled and seeds                                                                                                   Noble Late Harvest 2001, a wonderfully succulent
  crushed                                                                                                                            apricot and honey sweet wine.
just under 1 tsp ground turmeric
5 tbsp raisins

                                                        If you love curry, you’ll enjoy this

Coconut tart                                            Heat oven to 200C/fan 180C/gas 6. Place a              vanilla ice cream and some Cape gooseberries,
                                                      shallow 23cm flan tin on a baking tray. Tip the          then follow with cups of black Rooibos tea.
                                                      spices, coconut and sugar into a pan with 150ml          PER SERVING 567 kcalories, protein 6g, carbohydrate 62g,
The filling of this tart ends up a like a gorgeous,   water and cook over a low heat for about 5 mins,         fat 35g, saturated fat 20g, fibre 5g, sugar 32g, salt 0.73g
sweet, coconut macaroon.                              stirring frequently to ensure the mixture doesn’t
                                                      catch. Set aside to cool.                                ROOIBOS TEA
½ tsp ground cinnamon                                   Meanwhile, roll out the pastry on a lightly            South Africa is well known for its Rooibos tea,
4 cardamom pods, shelled and seeds                    floured surface and use to line the flan tin. Trim off   a refreshing aromatic herbal infusion that’s
 crushed                                              the excess pastry, fill the pastry case with baking      high in antioxidants, putting it on a par with
175g/6oz desiccated coconut                           parchment and baking beans and cook for 15               green and white teas. It is widely available in
225g/8oz caster sugar                                 mins. Remove the beans and cook for 5 mins               UK supermarkets as leaves and teabags, and
25g/1oz butter, melted                                more so the pastry on the base of the tin is just        you can drink it with or without milk. In South
¾ 500g block all-butter shortcrust pastry             cooked, but not brown.                                   Africa, it is taken for its medicinal properties too
plain flour, for dusting                                Beat the egg into the cooled coconut mixture,          – it’s claimed to settle stomachs, reduce blood
1 egg, beaten                                         then spoon into the pastry case and smooth the           pressure and ease eczema.
Cape gooseberries (also know as physalis),            top. Bake for 25 mins until the pastry is golden and
 to serve (optional)                                  the coconut pale golden. Serve with cream or real

Wonderful for teatime, too

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