Culinary Hotline - South African Cuisine with Chef Mo
Get ready to savour the essence of local and lekker as Chef Mo shares her three most requested dishes!
All recipes by Chef Mo
Ingredients:
Serves: 4-6
- 1 kg lamb stewing pieces
- 1 large onion, chopped
- 1 cinnamon stick
- A few Curry leaves (fresh or dried)
- 1 tbsp garam masala
- 2 tbsp roasted masala/curry powder
- 1 tap ground cumin
- 1 tsp ground coriander
- 2 cloves chopped garlic
- Thumb size ginger, peeled and finely chopped
- 1/2 chillies, chopped
- 2 tbsp tomato purée
- 2 tomatoes, chopped
- 1 -2 cups beef or lamb stock
- Peeled and chopped potatoes
- Salt and pepper to taste
To serve:
- Jasmine or yellow rice
- Roti
- Tomato & onion salsa
- Coriander
How To Make Lamb Curry
- Heat oil in a large pot. Add in the onion, curry leaves, cinnamon stick and cook for a few minutes until the onions start to soften.
- Add the spices to the onions: garam masala, roasted masala/curry powder, cumin, coriander and the lamb. Allow to cook for a few minutes, to toast the spices and slightly brown the lamb. Then add garlic, ginger, chilli and the tomato purée, chopped tomatoes and season with salt and pepper. Cook for 2-3 minutes before topping up with water, until the meet is covered with stock and allow to simmer for 15-20 minutes.
- If using, add the potatoes in the last 20 minutes of cooking. This will also help to thicken up the curry. Simmer with the lid off for 5 to 10 minutes to reduce the curry gravy.
- Once the lamb is tender and checked for seasoning (by taste test) serve with jasmine/yellow rice and garnish with coriander. You could also serve with naan bread /roti and tomato and onion salsa.
Ingredients:
Makes: 7-10
- 1-2kg beef oxtail on the bone
- salt and pepper
- 1 tbsp Olive Oil
- 2 onions, peeled and chopped
- 2 carrots, chopped
- 4 garlic cloves, peeled and chopped
- 1 tbsp tomato paste
- large sprig of rosemary, bay leaf and thyme (optional)
- 1 litre chicken stock or 1 chicken stock cube diluted with 1 litre water
- 20g butter
- 120g plain flour
- 2 eggs
- 100ml milk
- 100g panko breadcrumbs
- Garlic powder
- Onion powder
- Dried mixed herbs
oil, for deep frying - Atchar or chakalaka for serving
How To Make Pulled Oxtail Croquettes
- Season the oxtail generously with salt and pepper. Place a large pan or casserole dish on a high heat and when hot, add the olive oil and then the meat and brown all over. You might need to do this in two batches depending on the size of the pieces of oxtails.
- Remove the oxtail then add the onions, carrots, garlic and tomato paste and fry over a medium to high heat until soft, sweet and caramelised (about 10-12 minutes) turning down the heat if they begin to darken too much. Scrape off the browned parts from the base of the pan. If you are using them, add the chopped thyme, bay and rosemary.
- Add the oxtails and stock, bring up to a simmer then cover and cook at a gentle simmer for at least 2 hours. If cooking on the stove stir now and again to prevent any sticking. Check after 2 hours; it should be falling off the bone but if not keep cooking until the meat is easily separated from the bone.
- Once cooked, you can either allow to cool then place in the fridge to allow the fat on the top to separate, or you can remove the oxtail and allow the liquid to settle then use a ladle to skim off as much fat as possible. Return the cooking liquid to the heat and reduce it to around a quarter of its volume. Pull the meat from the bones and shred.
- To thicken the braising liquid, make a roux by melting the butter in a medium pan then adding 20g flour and stir to combine. Gradually add the braising liquid, whisking all the time to prevent lumps forming, then bring up to a simmer and cook for 5 minutes. Add the thickened stock to the shredded oxtail and mix thoroughly. Taste and add more salt if you think it needs it. If you have used a stock cube, then it will need less or perhaps none.
- Pour the mix into a baking tray or dish lined with cling film then chill in the fridge till firm. Once set, you can shape the mix into balls or cut into cubes or rectangles.
- To coat the oxtail, have 3 bowls or trays set out and add flour to the first one. In the second, mix 2 eggs and the milk and beat till well combined and in the third, place the breadcrumbs, seasoned with garlic powder, onion powder and dried mixed herbs. In batches, dust the oxtail with flour then shake off the excess, then dip them in the egg and finally dip them in the breadcrumbs. Do this to all the croquettes then repeat so that they all have 2 layers. It’s a good idea to use a spoon or fork for each bowl so that your hands don’t get covered with the coating
- When ready to cook, place the oil in a pan or deep fat fryer. You want the temperature of the oil to be 170C, so if heating the oil in a pan, be careful and never leave it unattended. Fry the croquettes in batches until they are golden brown in colour. If you can see some of the filling starting to seep through, then remove from the fryer. Place on kitchen paper to soak up excess oil.
- Serve with sauce of choice (chakalaka or atchar)
Ingredients:
Makes: 6-8 tartlets
- 200 g Tennis biscuits
- 125 g butter, melted
- 1 cup cream, whipped to soft peaks
- 360 g can Caramel Treat
- 150 g Peppermint Crisp chocolate, roughly chopped
How To Make Peppermint Crisp Tartlets
- Crush the Tennis biscuits and place in a blender with the melted butter. Blend together until the biscuits are fine and coated in the melted butter.
- Press the biscuit crumbs into a muffin tin and chill for 30 minutes.
Carefully remove tartlet shells from muffin tin. - Stir whipped cream into the Caramel Treat, with some of the peppermint crisp chocolate, then dollop onto the biscuit crust.
- Scatter over the remaining bits of chocolate before serving.