Year: 2019
Macaroni and Cheese with Chicken masala
Macaroni and Cheese with Chicken masala
Course: MainCuisine: Cape MalayIngredients
22,5 ml (1 & 1/2 T) salt
5 ml (1 t) oil
1 packet (500 g) macaroni
- Garlic and cheese sauce
125 g butter
2 cloves garlic, grated
60 ml (1/4 C) cake flour
750 ml – 1,000 ml (3 – 4C) full-cream milk
250 ml (1 C) grated Cheddar cheese
250 ml (1 C) grated Gouda cheese
Salt and black pepper to taste
- Chicken masala smoortjie
30 ml (2 T) oil
15 ml (1 T) butter
250 ml (1 C) thinly sliced yellow, green and red peppers
2 cloves garlic, finely chopped
5 ml (1 t) crushed chilli flakes
2 or 3 chicken breast fillets, cubed or cut into strips
salt and black pepper to taste
15 ml (1 T) masala
15 ml (1 T) chicken braai masala
30 ml (2 T) fruit chutney
- Topping
250 ml (1 C) mixed grated Gouda and Cheddar cheese
25 ml (1 C) halved cherry tomatoes
Directions
- Fill a large pot with water, add the 30 ml (2 T) salt and 5 ml (1 t) oil and bring up to a boil on high eat. Add the macaroni and boil as per packet instructions. Remove from the heat and drain in a colander, then set aside.
- Garlic and cheese sauce
- Melt the butter in a pan on medium to high heat, then add the garlic and let that cook through for 1 minute.
- Add the flour and stir in using a hand whisk. Allow the flour to cook through for 1 minute.
- Next, add the milk 250 ml (1 C) at a time and mix well with a hand whisk until it reaches a creamy consistency – not too thick and not too runny.
- Add the cheeses, salt and black pepper and let the cheese melt into a sauce. (Use seasoning sparingly at first; you can always add more if needed.) Remove from the heat and set aside.
- Chicken masala smoortjie
- Heat the oil and butter in a pan on high heat, then add the peppers, garlic and chilli flakes and fry for 2-3 minutes.
- Add the chicken cubes or strips and fry for 5 minutes. Next, add salt, pepper and both masalas and let that cook for 3 minutes. Once the chicken is cooked, add the chutney and allow to simmer on medium heat for 1 minute.
- Preheat the oven to 190 degrees.
- Now that all three elements of the dish are complete, fold the sauce and the chicken masala smoortjie into the macaroni and transfer to an ovenproof dish. Top with grated cheese and cherry tomatoes and season with black pepper. Bake for 15 – 20 minutes.
- Serve with a fresh green salad on the side.
Pilchard Akhni
Pilchard Akhni
Course: MainCuisine: Cape MalayIngredients
5 potatoes
Oil for deep frying
500 ml (2 C) basmati rice
60 ml (1/4 C) oil
1 onion, finely chopped
3 cardamom pods
3 cinnamon sticks
10 ml (2 t) cumin seeds
salt to taste
5 ml (1 t) turmeric
30 ml (2 T) leaf masala
3 cloves garlic, finely chopped
2 tins (400 g each) pilchards in hot chilli sauce
60 ml (1/4 C) roughly chopped fresh coriander for garnishing
Directions
- Peel the potatoes and cut them into six cubes each. Fill a pot halfway with oil and deep fry the potatoes on medium to high heat until golden brown. Remove with a slotted spoon and set aside.
- In a large pot of boiling water on high heat, cook the basmati rice with salt and a pinch of turmeric for 7 minutes only. Drain and rinse with cold water, then set aside.
- Heat the oil in another large pot on medium heat, then add the onion and whole spices and fry until the onion is golden brown. Next, add the salt, ground spices and garlic with a little water and braise for 15 minutes, stirring when required and adding a little more water as needed.
- Add the pilchards with sauce and all, the rice, fried potatoes and fresh coriander in layers. Pour over 250 ml (1 C) of warm water, close the lid and simmer for 20 – 30 mins on medium to low heat. Halfway through cooking, give one good stir.
- Garnish with fresh coriander and serve with sambal.
