PREPARATION

Cut tendons off at the back of the trotter. Remove glands from between the hoof. Singe the hairs over a hot plate to remove all hairs! DO THIS PROPERLY. After burning the hairs, wash 3-4 times with boiling water. Boil trotters until soft.

INGREDIENTS

Boiled trotters

Sugar beans (depending how much trotters u are cooking) Half packet if less than 2 doz trotters/soaked the night before, and boiled tender b4 cooking/ drain well

3 big tomatoes/ OR 1 tin canned tomatoes

1 and a half diced onions

Curry leaves

Curry powder according to taste

Salt

6 cardamom. 6 cloves, 3 cinnamon sticks, 3 aniseed

Dhania

Heaped tablespoon ginger and garlic

METHOD

Add condiments to hot oil

Add onion and braise until golden brown

Add masala and then grated tomatoes with ginger and garlic and curry leaves

Simmer for about 3 min

Add salt according to taste, and then add trotters. Save some of the water that the trotters had boiled in, and add about a cupful to the mixture.

Boiled and drained sugar beans may be added simultaneously with trotters in order to cook together. If beans are hardish, it should be added to pot before the trotters

Cook on slow heat for about 15 to 20 min! Add dhania before serving

!VOILA! FEAR FACTOR!!

INGREDIENTS

For the Fritters:

500 g skinned, seedless, pumpkin, cut into cubes

salt

1 egg, lightly beaten

180 ml cake flour

5 ml baking powder

1 ml cinnamon

1 ml ground mace

oil for deep frying

lemon wedges for squeezing

Cinnamon Sugar:

125 ml sugar

10 ml cinnamon

Syrup:

125 ml brown sugar

125 ml water

5 ml corn flour

METHOD

Cook the pumpkin in a covered pot with a little water and salt. Drain well and mash with the egg, flour, baking powder, cinnamon and mace.

Heat a little oil in a heavy frying pan, drop in spoonfuls of the mixture and fry till golden on both sides. Another way to cook them is to deep-fry, they will puff up even more. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar and syrup.

Cinnamon Sugar

Mix together the sugar and cinnamon in a small bowl.

Syrup

Combine brown sugar, water and corn flour in a pot and bring to the boil slowly, stirring constantly until the sugar dissolves. Boil briskly until the mixture becomes syrupy.

To Serve

Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with cinnamon sugar and serve warm .

INGREDIENTS

1 cup long grain white rice

1/2 teaspoon salt

1 1/2 teaspoons ground turmeric

3 tablespoons white sugar

1/2 teaspoon ground cinnamon

1/2 cup black raisins

1 tablespoon butter

2 1/2 cups water

METHOD

In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.

INGREDIENTS

1 tablespoon vegetable oil

3 1/2 pounds lamb or mutton breast chops, chopped into portions

2 tablespoons cake flour

1 large onion, chopped

2 1/4 pounds fresh tomatoes, chopped

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 whole white peppercorns

2 bay leaves

1 teaspoon brown sugar

1 tablespoon white vinegar

1 dash Worcestershire sauce

1 cube beef bouillon cube

2 medium potatoes, quartered (optional)

METHOD

Heat oil over medium-high heat in a large, heavy-bottomed saucepan. Dredge meat in flour, and cook in hot oil until well browned. Stir in onions, and cook until onions are soft. Mix in tomatoes. Season with salt, black pepper, white peppercorns, bay leaves, brown sugar, vinegar, Worchester sauce, and beef bouillon cube. Cover, reduce heat, and simmer for two hours or until meat is tender. Stir occasionally, making sure nothing sticks on the bottom of the pot.

Add potatoes 45 minutes before serving, and cook until tender.further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.

INGREDIENTS

4 slices stale white bread,

2 cm thick butter

190 ml currants or 150 ml seedless raisins

2 large eggs

125 ml white sugar

1 ml salt

759 ml milk

METHOD

Remove the crusts from the bread. Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish. Sprinkle the currants or raisins over the bread. Beat the eggs well and stir in the sugar, salt and milk. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread. Bake the pudding, covered, at 160C for 30 minutes. Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.

CAULIFLOWER AND BUTTERNUT THAT EVERYBODY ENJOYED

INGREDIENTS

Diced veggies ( any of the above)

Half onion diced

1 Tomato grated

Mustard seeds for potatoes and butternut (not to be added to cauliflower)

Half tsp ginger and garlic – Half tbs curry powder

Salt, dhania and curry leaves

METHOD

Braise onion  and mustard seeds until golden brown

Add curry powder

Add tomatoes, ginger and garlic, curry leaves and salt

Simmer for a few minutes

Add veggie

Simmer on low heat  until veggie is soft  (Cauliflower shouldn’t be too soft)

Add dhania

Ready to serve

SANDRA, VALLIE, NESSIE AND  MIKHAIL

INGREDIENTS

Half pkt pink dahl

Tsp tip of turmeric

1 whole tsp curry powder

1 tomato grated

Half finely diced onion

1 tsp ginger and garlic – Mustard seeds

Salt

METHOD

Wash dahl  and  cover in pot of water

Add turmeric, curry powder, ginger and garlic and salt

Boil until dahl is completely soft

In a pan, braise onion and mustard seeds  until golden brown, and add grated tomato  (may add a green chillie if you prefer hot)

Allow to simmer

Add tomato mixture into boiled dahl, and boil further on low heat until the mixtures are fused together!

FOR LINDSAY AND SHIREEN

INGREDIENTS

6 leg chops diced into bite sized  pieces

4-5 potatoes halved – 3 big tomatoes grated

I full tbs ginger and garlic

X6 cardamon ,  x6 cloves,  3 cinnamon stick, 3 star aniseed

Salt to your specific taste –  1tbs curry powder also to your taste

Pinch turmeric powder – dhania and curry leaves

METHOD

Wash meat and drain – Add condiments to hot oil

Add onion and braise until light brown – Add curry powder and turmeric

Add tomatoes, ginger, garlic, salt and curry leaves – Simmer for 2 min

Add meat – Cook on med heat until meat is  semi soft before adding potatoes

Simmer until meat and potatoes are soft

Sprinkle dhania before serving

FAIZEL, DEMPSEY AND STEPHEN

INGREDIENTS

8-10 lamb chops/ or chicken cut into fairly big pieces

4 big grated tomatoes- 1and half chopped onion

1 kg rice – 1 cup boiled lentils

8 cardamon, 8 cloves, 3 cinnamon stick, 2 heaped tbs  ginger and garlic

1 cup plain fat free yoghurt, curry leaves, pinch saffron

5 mounds butter, curry powder according to your taste, jeera powder, dhania powder

Turmeric powder and 6 finely diced green chillies

METHOD

Par boil rice in salted water and  and add quarter tsp turmeric – drain rice

Boil lentils and mix into rice

Marinade meat/chicken in masala, jeera powder and dhania powder for 1 or more hours

Add condiments to hot oil- Braise onion until golden brown- Add  1 heaped tbs masala to your taste, heaped tbs jeera powder and tsp dhania powder to onion

Add tomatoes, curry leaves, ginger,garlic and chillies – Simmer

Add marinaded chicken/meat to tomato mixture and braise! Add yoghurt

Cook until meat/chicken is semi soft

Now add boiled rice and lentils and mix with a big spoon into the curry mixture and simmer( the meat/chicken will now cook further on a low temp.)

Put saffron into half cup boiled water until water turns orangey

Pour over the rice

Put five mounds of butter also on top of rice

Simmer on low heat for another 30-40 min.

Boiled eggs or potatoes is optional and could be added to lamb bryani

(Only potatoes can be added to chicken bryani NOT eggs)

INGREDIENTS

1kg crab

2 big onions (chopped)

4  big tomatoes/ Canned tomatoes optional

1 tsp ginger and garlic

Curry leaves

Dhania

Salt according to your own taste

1 Tbs masala  – according to your own taste

METHOD

Braise onions until golden brown

Add masala

Add grated tomatoes, curry leaves , ginger and garlic and salt

Allow to simmer for a few minutes until gravy is thick

Add crab, and cook on a low heat until crab is cooked

Sprinkle dhania when ready to serve