Recipe Index
Lemon Atchar
Lemon Atchar
Course: SidesCuisine: Cape MalayWhen I asked my beloved aunty Fatima Abrahams, also known as Miemie, if she
would like to share her famous lemon atchar recipe, I could not believe my ears when
she said yes. A renowned cook and atchar maker, for her at all began with a small
amount of atchar making in her kitchen so many years ago, it was so delicious, and
everyone wanted to buy. In her own words, “I want my legacy to be where people
remember the flavours of my special lemon atchar.
Ingredients
7 kg lemons
500 g salt
2 cups methi masala
2 litres vegetable oil
3 litres water
Makes 20 jars
Directions
- Cut the lemons into small pieces. In a very large container, add the water, salt and lemon pieces and soak for 1 week, cover the container.
- Next, strain off all the water. Add the methi masala and cooking oil and stir well. Place a litre of the lemon atchar
- at a time in a bowl and microwave for 5-6 minutes.
- Allow to cool completely. Let the atchar soak for 3-4 days.
- Fill in sterilised jars.
Cottage Pie
Cottage Pie
Course: MainCuisine: Cape MalayThis is my beloved twin sister Gadija’s favourite meal and enjoyed right through the year, winter or
summer. We would sit in the front garden on soft chairs, with plate in hand and munching away
and watching the people walk with their families to Mnandi beach for the day, one of my favourite
memories. We will end the day with a fat juicy piece of watermelon and say, “Aunt Life grand.”
Ingredients
1 kg steak mince
1 onion, finely chopped
3 cloves of garlic, finely chopped
2 tbsp oil
1 green pepper, chopped
1 red pepper, chopped
Salt to taste
2 tsp ground black pepper
1 tsp ground coriander
A pinch of nutmeg
1 egg
3 slices of bread, soaked in milk and squeezed dry
1 tbsp fresh coriander, chopped
1 tbsp fresh parsley, chopped
1 tsp. crushed chillies
- CHEESY MASHED POTATOES
1 kg potatoes
1 egg yolk
100 g butter
1 cup hot milk
Salt to season
Pinch of nutmeg
1 cup cheddar cheese, grated
Directions
- Peel and cube the potatoes. Cook in salted water until soft. Drain the potatoes in a colander. Transfer the potatoes back to the warm pot and mash for a minute.
- Add the milk and butter and mash until smooth. Beat in the egg yolk and add the cheese and nutmeg.
- Heat the oil in a pot. Add the onions, green and red pepper and salt and fry until golden brown.
- Next, add the mince, garlic and spices and braise for 30 minutes adding a little water when required, stirring occasionally. Transfer to a bowl and allow cooling for 10 minutes.
- Mix in the bread, egg, coriander and parsley until well combined. Spoon the mince mixture into an ovenproof dish. Spread the mashed potato on top of the mince mixture.
- Bake for 35 minutes in a preheated oven on 180˚C.
- Serve with yellow rice and vegetables or a delicious salad.
