02 Sep Curried beef meatballs with mieliebrood and rooibos melktert
Posted at 17:02h
in Beef, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Recipes, Red Wine, Side dishes & Salads, Starters, Vegetables, White Wine
Ingredients
Curried meatballs
- 1,5 kg Boerewors meat, rolled into 24 meatballs
- Some butter and olive oil for frying
- 1 Onion, peeled and chopped
- 4 Garlic cloves, peeled and minced
- 30 ml Fresh grated ginger
- 1/2 teaspoon Hinds turmeric
- 5 ml ground cumin
- 30 ml Pakco curry paste
- 1 Tin Rhodes peeled and chopped tomatoes
- 250 ml double cream plain yogurt
- 10 ml brown sugar
- Salt and pepper to taste
Mieliebrood
- 250 ml Yellow mealie meal
- 250 ml SASKO cake flour
- 125 ml sugar
- 15 ml baking powder
- 5 ml salt
- 250 ml milk
- 45 ml oil
- 3 eggs
- 1 Tin Rhodes whole kernel corn
Rooibos Tea Melktert
- 1 Tin condensed milk
- 3 Tins milk
- 6 Rooibos teabags
- 15 ml Butter
- 40 ml maizena
- 40 ml Custard Powder
- 5 ml Vanilla essence
- Pinch of salt
- 1 packet Magpie short crust pastry
- Some Hinds cinnamon to serve
Instructions
Curried meatballs
- Melt some butter and olive oil in a frying pan and fry the meatballs until well browned. Remove from the pan and keep aside.
- Add some more butter and olive oil in the pan and fry the onion, garlic and ginger until cooked.
- Add the turmeric, cumin and curry powder and fry until fragrant.
- Add the tomato, yogurt, sugar and bay leaf and season to taste.
- Bring to the boil and cook for 10 minutes.
- Add back the meatballs and cook for another 10 minutes.
- Season to taste and serve with the mieliebrood.
Mieliebrood
- Mix all the dry ingredients together.
- Mix the milk, oil and eggs together and add to the dry ingredients.
- Add the corn and mix through.
- Pour the batter into a prepared bread loaf tin.
- Bake for approx. 1 hour or until the bread is cooked and golden brown.
Rooibos Tea Melktert
- Roll out the pastry and place into a round pie dish.
- Trim down the sides and place in the oven for 10-15 minutes or until the pastry is cooked. Cool down.
- Place the condensed milk, milk and rooibos tea bags in a saucepan and warm to just below boiling point.
- Take off the heat and leave for about 15 minutes for the tea to infuse the milk.
- Remove the tea bags and place the pot back on the heat.
- Add the butter and bring to a boil.
- Mix the maizena and custard powder into a paste with some water and add to the milk mix.
- Whisk until the mix has thickened and add the vanilla and salt. Mix through and pour into the pie casing.
- Sprinkle over the cinnamon and cool down completely.