25 May Curry beef meatballs with peaches, pampoenkoekies with a salted caramel fudge sauce, green veg chakalaka bake and a carrot, pineapple and date cake

Posted at 07:00h in Beef, Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
1 hour Overnight
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
1 hour Overnight
Print Recipe
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
1 hour Overnight
Servings Prep Time
6-8 people 45 minutes
Cook Time Passive Time
1 hour Overnight
Ingredients
Curry beef meatballs with peaches
  • 1 kg Lean beef mince
  • 1 cup breadcrumbs
  • 15 ml Pakco curry paste
  • 15 ml Hinds steak and chop spice
  • 15 ml Hinds BBQ spice
  • Some Willow Creek Jalapeño flavoured olive oil
  • 4 onions peeled and sliced
  • 6 garlic cloves, peeled and chopped
  • 5cm piece ginger, peeled and chopped
  • 30 ml Pakco curry paste
  • 15 ml Hinds turmeric
  • 50 ml brown sugar
  • 15 ml salt
  • 2 cups brown vinegar
  • 1/2 cup apricot jam
  • 1 tin Rhodes quality peach slices, drained
Pampoenkoekies with salted caramel fudge sauce
  • 500 grams SASKO pancake, waffle and flapjack bake mix,
  • 2 cups cooked, mashed pumpkin
  • 1 cup milk
  • 2 tins Ideal milk
  • 1 cup cream
  • 1 cup brown sugar
  • 10 ml Vanilla essence
  • 10 ml salt
  • 10 ml maizena, mixed with a splash of water to form a paste
Green veg chakalaka bake
  • A selection of green vegetables such as baby marrows, tenderstem broccoli and green beans, blanched and cut
  • 1 tin Rhodes Quality mild chakalaka
  • 1 cup grated cheddar cheese
Carrot, pineapple and date cake
  • 500 grams SASKO bran bake mix
  • 10 ml Hinds Cinnamon
  • 2 cups sugar
  • 10 ml Vanilla essence
  • 1 cup oil
  • 1/2 cup Willow Creek blood orange flavoured olive oil
  • 2 large ripe bananas
  • 2 cups grated carrots
  • 1 cup dates, chopped
  • 1 tin Rhodes Quality crushed pineapple, drained
  • 250 grams cream cheese
  • 500 grams icing sugar
  • 10 ml Vanilla essence
  • 1 tin Rhodes quality pineapple pieces,
  • A few purple, orange and yellow carrots, halved
Instructions
Curry beef meatballs with peaches
  1. Mix the mince, breadcrumbs, egg, curry paste and spices together.
  2. Roll into meatballs and fry in some oil until browned and cooked. Keep aside.
  3. Fry the onions, garlic and ginger in the jalapeño oil until lighty browned.
  4. Add the curry paste and turmeric and fry for 3 minutes.
  5. Add the sugar, salt, vinegar, apricot jam and peach slices and bring to a boil. Cook until thickened.
  6. Pour the sauce over the meatballs and leave to marinade overnight before eating.
Pampoenkoekies with salted caramel fudge sauce
  1. Mix the bake mix with the pumpkin, eggs and milk until it forms a smooth batter.
  2. Shallow fry spoonfuls until golden brown on both sides. Keep warm.
  3. Place the Ideal milk, cream and sugar in a saucepan and bring to a boil.
  4. Add the vanilla, salt and maizena paste and cook until thickened.
  5. Serve with the pampoenkoekies.
Green veg chakalaka bake
  1. Place the veg on the bottom of a prepared oven dish and top with the chakalaka and cheese.
  2. Bake until golden brown and serve.
Carrot, pineapple and date cake
  1. Mix the bran bake mix with the cinnamon and keep aside.
  2. Whisk the eggs, sugar, vanilla, oil, olive oil and bananas together until light and fluffy.
  3. Whisk the eggs, sugar, vanilla, oil, olive oil and bananas together until light and fluffy.
  4. Pour into 2 prepared cake tins and bake for 45-50 minutes or until a skewer comes out clean. Cool down.
  5. Whip the cream cheese, icing sugar and vanilla together and use it to ice the cakes and to stack them on top of each other.
  6. Pour the pineapple pieces in a saucepan and add the carrots.
  7. Boil until caramelised and use them to decorate the cake.