The Klutz In The Kitchen’s Recipe ‘n Foodie Goodies, Utensil Review & Tidbits News Blog

Our Klutz in the Kitchens recipe is simple comfort food for those who are not to familiar or happy to cook a meal of any sort, for anybody. We hope that these recipes will help take one to a new appreciation of cooking good food by those to scared to try. The Klutz searches the web for they and quick recipes that will please and surprise all one needs to do is follow the steps and that way one will win over friends and family, Buon Appetite.

The Klutz in the Kitchen’s Daily Recipe Blog – Friday 22nd August 2014

 

I Have a KitchenBacon, cheese and mushroom quesadillas

bacon, cheese and mushroom quesadillas with sidesPreparation time: 10 min

Cooking time: 15 min

Serves: 4

We go Mexican today with Tortilla sandwiches filled with yummy bacon and cheese. Keeping it simple and enjoyable and something the entire family with enjoy instead of the ubiquitous, boring old toasted cheese sarmies, not so, have fun in the kitchen, buon appetite.

Ingredients

400g Bacon rashers

400g Portebellini mushrooms – halved

30ml
Olive oil

4 

large, store-bought tortillas

400g Mozzarella cheese – sliced

Method

Grill the bacon until crisp. Fry the mushrooms in heated olive oil until lightly browned. Remove from the pan.

Place a tortilla in a non-stick frying pan. Layer half the bacon and half the mushrooms on top, then add half the cheese.

Top with another tortilla. Gently cook on one side for 1 minute, then carefully turn the quesidilla over and heat the Whats Cookingother side.

Repeat, using the remaining ingredients. Serve immediately.

Alternatively, cut the quesidillas into quarters and cook in the oven.

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The Klutz in the Kitchen’s Daily Recipe Blog – Thursday 21st August 2014

3 out of 10

Winter is back with Mother Nature forcing her will upon the citizens of the Mother City, Cape Town so The Klutz in the Kitchen has been tasked with finding an appropriate recipe for today. Here is the result of his endeavours; I hope you approve of this yummolicious dish, Fetty’s Jambalaya, which is a mixture of African and Spanish influences with heavily seasoned rice for that extra “homely” taste. It takes some time to cook in a slow cooker, but the end result is well worth it. It’s very a moreish dinner, so don’t invite to many friends to share in the meal or double up the recipe to be sure that all get a second helping. Have fun in the kitchen. Bon Appetite.

Whats CookingFetty’s Jambalaya

Fetty's Jambalaya

Fetty’s Jambalaya

Preparation time: 20 min

Cooking time: 5h

Serves: 6

Ingredients

2 Tbs 
olive oil

1 medium onion, finely chopped

1 green pepper, deseeded and chopped

1 stalk celery, chopped

1 tsp 
garlic paste

3 bay leaves

300g Chicken breasts, cut into cubes

200g
 Smoked pork sausages, sliced (about 2cm thick)

2½
 tsps 
dried oregano

1 
tsp 
paprika

1 
tsp 
garlic powder

½
tsp 
salt

½ tsp 
dried thyme

¼ tsp 
onion powder

¼ tsp 
cayenne pepper

¼ tsp 
freshly ground black pepper

¼ tsp 
hot chilli flakes (optional)

1 
tsp 
Worcestershire sauce

1 
tsp 
Tabasco sauce

1 

can chopped tomatoes

1 
cup 
long grain rice, rinsed to remove starch

2½ cups 
chicken stock

15
 Fresh prawns, deveined, peeled and cooked

Method

In a pan heat the oil and fry the onions, green pepper and celery.

When the onions are translucent (about 3 to 5 minutes) add the garlic paste and bay leaf, cook until fragrant (about 1 minute).

Add the chicken and smoked sausage to the pan and fry on a medium heat until well browned.

Stir in the oregano, paprika, garlic powder, salt, dried thyme, onion powder, cayenne pepper, black pepper and chilli flakes (if using), Worcestershire sauce, Tabasco sauce and cook for 1 minute, careful not to burn the spices.

Add the contents of the pan to the bowl of a slow cooker.

Add all of the chopped tomatoes, rice and chicken stock and mix all the ingredients together.

Turn the slow cooker to medium and fix the lid, cook for 4 to 6 hours, stirring occasionally (If your slow cooker only has low and high settings cook for 6 to 8 hours on low or 3 to 4 hours on high).

If the Jambalaya becomes too dry add ½ a cup of water at a time and stir well to prevent the base from burning.

The rice should be cooked through and the chicken and sausage tender.

Add the cooked prawns, stir through and cook until they’re warm (about 10 minutes).

Serve immediately with crusty bread and a green salad on the side.

Recipe reprinted with permission of Damian Ettish.

 

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The Klutz in the Kitchen’s Daily Recipe – Wednesday 20th August 2014

This is a real crowd pleaser and is very quick and easy to prep and make. Real comfort food when the weather is awful, fear not, go make it it’s easy peasy

Easy Chicken Pie

Recipe from: – 20 August 2010

Preparation time: 20 mins

Cooking time: 20 mins

Serves:

Homemade Quick n Easy Chicken Pie

Homemade Quick n Easy Chicken Pie

Ingredients

1 Onion

1 
tsp 
garlic

3 
Skinless, boneless chicken breasts, cubed

5 
medium potatoes, cubed and par boiled

1 
punnet mushrooms

1 
tin mixed vegetables

¾ cup 
dry white wine

1 
packet brown onion soup

2 cup 
milk

1 Tbs 
chutney

Aromat to taste

salt and pepper to taste

Olive oil

Method

Preheat the oven at 180.

Fry chopped onions and garlic in olive oil.

Add chicken, salt, pepper and Aromat to taste and fry till browned.

Add the wine, boil for 5 min.

Add potatoes and chopped mushrooms.

Cook for 20 min.

Add the tin of mixed vegetables.

Mix brown onion soup, milk and chutney and add to chicken mixture.

Cook for a further 20 min.

Roll out the puff pastry and place in bowl.

Add cooked chicken mixture and top with other halve pastry.

Brush pastry with egg or milk and bake for 30 min.

Serve with a green salad, which is a nice healthy idea, but I prefer garlicy mash of a baked potato. Mind you the salad will still go down a treat. Bon Appetito.

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The Klutz in the Kitchen’s Daily Recipe Blog – Tuesday 19th August 2014

It’s all about comfort food and this recipe the Klutz in the Kitchen has found is just that. The weather in Cape Town has turned into winter again after a number of gorgeous days, so this is a real goodie for enjoying on days such as these. Quick, easy, tasty, enjoyable, a real comfort when served with freshly mashed potatoes. One can also serve with rice or pasta as an alternative to the mash. I like to have some mushy garlic peas served on the side add some fresh crunchy bread rolls with it and one will be totally satisfied with this mouth-watering meal. Ready to cook? Go for it today, get the ingredients needed on the way home. Bon Appetito!

Quick Mince Stew

Quick Mince Stew

Quick Mince Stew

Recipe from: YOU – 7/26/2007

Preparation time: 10 min

Cooking time: 20 min

Serves: 4

Ingredients

125 
g 
lean beef mince

1 

onion, thinly sliced

250 
ml 
hot beef stock

2 

potatoes, halved and thinly sliced

3 

celery stalks, thinly sliced

2 

bay leaves

2 
ml 
chopped thyme

4 

carrots, thinly sliced

60 
ml 
dry red wine

30 
ml 
cake flour

Salt and freshly ground black pepper

Method

Roll the mince into small balls and brown them in a dry medium-hot pan.

Add the onion and sauté for 1 minute.

Add the stock, vegetables and herbs and season with salt and pepper to taste.

Cover and simmer for 15 minutes over low heat.

Blend the wine and flour and add to the pan.

Simmer for another 4 minutes, stirring occasionally.

Serve with rice, pasta or mashed potatoes.

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The Klutz in the Kitchen’s Daily Recipe Blog – Monday 18th August 2014

Ok, so after a hard days work, one gets home and doesn’t really feel up to cooking anything heavy and elaborate, therefore comfort is what one looks for, not so. Though the heritage of what the Klutz in the Kitchen stems from the UK and has been a firm favourite for years. Buttie’s are a delight and come in different forms with the only limit being ones imagination. So, enjoy the recipe found by the Klutz for today’s dinner, everyone invited to the table will be ever so thankful for the dinner invitation.

CRUMBLED HAKE BUTTIES

hakebutties_bigServes: 4

Cooking and Prep Time: 45 mins

Ingredients

600 grams hake fillets

1 dash salt, or to taste

1 dash milled pepper, or to taste

1 handful flour, for dusting

1 extra large egg, beaten, for dipping

500 ml fresh white breadcrumbs, or panko

1 red onion, finely sliced

45 ml red wine vinegar

10 ml sugar

1 drizzle vegetable oil, for frying

Fish Buttie & Chips

Fish Buttie & Chips

Tartar sauce

125 ml Low-fat Greek yoghurt

125 ml mayonnaise

45 ml baby capers

2 medium gherkins, diced

1 extra large egg, boiled and finely chopped

45 ml flat-leaf parsley, roughly chopped

1 squeeze freshly squeezed lemon juice, or to taste

For serving

1 packet butter lettuce

2 tomatoes, sliced

4 sesame seed rolls

Method

Cut fish into smaller fillets.

Season and dust with flour, dip in egg and coat in breadcrumbs.

Refrigerate for 30 minutes to set crumbs.

Toss onion in vinegar and sugar.

Pickle for 15 minutes.

Heat 2cm oil in a pan and fry fish until golden and cooked through. Drain on paper towel.

Mix tartar sauce ingredients together and set aside.

Pile lettuce and tomato into rolls and top with hot fish fillets.

Dollop over tartar sauce and pickled onions and serve

Fish Buttie Sarmie

Fish Finger Buttie Sarmie

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The Klutz in the Kitchen’s Daily Recipe Blog – Friday 25th July 2014

ChefLogoSouth African Chicken Pie Recipe

I have always enjoyed my ex’s moms home made Chicken Pie which the Klutz sadly does not have the recipe of, not a good ending to that relationship sadly, nuff said. I tasked the Klutz with searching for the best Chicken Pie recipe ever, he came through with this lekkerlicious recipe traditional South African Chicken Pie from the Cook and Enjoy It cookbook by S. J. A. de Villiers. It’s another one of those tasty home cooked comfort food dishe.

Mrs de Villiers was the doyen of South African cookbook authors in her heyday. Her Afrikaans cookbook “Kook en Geniet” celebrates 63 years of happy cooks

The English version “Cook and Enjoy It” was given life in 1961 and both are still in print today after a number of revisions, it is a remarkable achievement testifying to the quality of this great book which is heartily recommend.

The Chicken Pie recipe is given below, which comes from the 2002 reprint of the 1992’s seventh revised edition and is basically a word for word translation of that given in the 1951 Kook en Geniet original edition, so it definitely qualifies as a traditional chicken pie recipe so lets get cooking, kook, eet en geniet.

Chicken Pie Ingredients

South African Chicken Pie heart1 chicken of around 1.5kg

Salt and pepper to taste

1 large onion

500ml hot water

125ml white wine

8 peppercorns

1ml ground mace

5 allspice berries

15ml sago

30ml vermicelli

30ml butter

1 egg yolk

Juice of 1 lemon

4 slices ham

2 hard-boiled eggs

Puff pastry

15ml milk

Method

South African Chicken Pie Recipe with vegWash, singe and cut the bird into pieces

Sprinkle each piece with salt and pepper and place in heavy saucepan

Chop the onion finely and add it, the hot water and white wine to the saucepan

Tie the spices in cheesecloth and add to the pan

Simmer the chicken gently until tender and the meat falls off the bones

Add the sago, vermicelli and 15ml butter stirring carefully to ensure the sago and vermicelli do not burn

Remove the bag containing the spices as well as all the large chicken bones

Preheat the oven to 230c

Beat the egg yolk, set 5ml aside and mix the rest with the lemon juice

Add the egg/lemon mixture to the chicken and stir slowly until thick and creamy then remove from the heat

Place the chicken in a pie dish with pieces of ham and sliced hard-boiled egg in-between and dot the meat with the remaining butter

Place a heatproof eggcup in the centre of the pie dish to prevent the pastry from sagging

Klutz in the Kitchen - Guitar4Cover the chicken [and egg cup] with the puff pastry and garnish with strips of the pastry. Brush the top of the chicken pie with the reserved egg yolk and milk

Make a few slits in the pastry to let steam escape and then bake for 30 minutes

This traditional South African Chicken Pie can be served with chicken gravy or sour pie sauce with mashed potatoes and seasonal vegetables.

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The Klutz in the Kitchen’s Daily Recipe Blog – Thursday 24th July 2014

The weather peeps in Cape Town has got it right, the weather is turning bad again, so we 3 out of 10can look forward to another period of very cold and wet weather. Please let me remind one of how we pay it forward at All Jazz Radio. The Klutz makes a huge pot of heart-warming soup, normally Pea and Bacon, or a nice thick mixed vegetable stoup. I then fill a couple of flasks and take some disposable paper cups as I go on my journey through the day and when coming across someone who needs a cup of wholesome warming I give them a cuppa stoup. You see how simple and easy it is and the smile of gratitude really warms the bottom on my heart.

We look at the humble Rooibos today and according to Wikipedia its Anglicized pronunciation is roy-bos; Afrikaans pronunciation: [rɔːibɔs], meaning “red bush”; scientific name Aspalathus linearis) is a broom-like member of the legume family of plants growing in South Africa’s fynbos.

Rooibos_geschnittenThe generic name comes from the plant Calicotome villosa, aspalathos in Greek. This plant has very similar growth and flowers to the Rooibos plant. The specific name linearis comes from the plant’s linear growing structure and needle-like leaves.Rooibos Flowers (Aspalathus_linearis)

The leaves are used to make a herbal tea called Rooibos or bush tea (esp. Southern Africa). The product has been popular in Southern Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the old Dutch etymology. due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels Rooibos is purported to assist with nervous tension, allergies and digestive problems. So much for the medicinal side because today we have a Rooibos Stewed Beef and Sweet Potatoeswonderful recipe for a tasty rich and thick Rooibos Stewed Beef & Potatoes dish, which is bestserved on a bed of fluffy white rice and a veg side of Brussels Sprouts with crispy Bacon finished off with some farm butter. Have a nice crunchy fresh French baguette or rolls. Nothing could be better on a chilly winters day in the Southern hemisphere. Geniet die maaltyd. J

Serves: 6 hungry Peeps

Ingredients

20ml loose Rooibos Tea

1litre water

2 large onions

4 medium potatoes

4 medium carrots

2 garlic cloves

500g Soft Shin/Stewing Beef

30ml flour

15ml olive oil

15ml tomato concentrate

1ml Peanut Butter

60ml Red Wine Vinegar

2 sticks cinnamon

400g can of butter, speckled sugar beans or whatever you’ve got in your cupboard

Method

Place the Rooibos Tea in the centre of a square piece of muslin cloth, fold the cloth and tie with string, in the manner of bouquet garni, use a big enough piece of cloth to allow the Rooibos Tea to move freely inside.

Alternatively you can leave the tea loose and strain after brewing.

Pour the water into a pot, add the Rooibos Tea, bring to the boil and remove from the heat, allowing the tea to brew for 5 minutes

At the end of 5 minutes remove the bagged tea or strain through a fine meshed sieve to remove all the loose Rooibos tea, discard the used tea and set the brewed Rooibos Tea aside

Peel and slice the onions

Peel and cube the potatoes

Scrape the carrots and cut into 1cm rings

Crush the garlic cloves

Remove as much sinew from the beef as possible and cut into bite sized cubes

Coat the beef with flour, heat the olive oil in a large saucepan over medium heat.

Add the beef and braise until the it is well browned

Add the onions, garlic and tomato concentrate and cook for 2 minutes Pour the Rooibos infusion into the pot, add the peanut butter, red wine vinegar and cinnamon

Bring the mixture to the boil and then immediately reduce the heat until the Rooibos stew is at a very slow simmer

Cover the saucepan with it’s lid and allow to simmer for 2½ hours or until the beef is tender

Add the potatoes and carrots, salt and pepper to taste and cook for a further 25 minutes until the potatoes are almost soft

Add the can of beans and cook for a further 10 minutes on low heat

Remove the cinnamon sticks, then enjoy a glass of refreshing tea.

Rooibos_tea_2

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The Klutz in the Kitchen’s Daily Recipe Blog – Wednesday 23rd July 2014

Klutz in the Kitchen ConfessionsPortugal has played a huge roll in the development of many countries in Africa and today the best of those influences has survived to become interwoven in the society of modern Africa today. The food of a country is one such area that the Portuguese culinary influences have come to bear and like the Malaysian influence’s in the Cape have become very endeared to the peoples of our wonderful country. Therefore the Klutz has decided, with this recipe to pay homage to our historical culinary heritage of Portuguese cooking which remains and plays a major roll in Cape Town’s culinary tradition. For our Portuguese Flat Chicken pan grillPortuguês Plano de frango so wash the hands do the prep and get ready to cook. It is easier if one gets an already spatchcocked (flat) chicken, but if one insists and wants to do it oneself then get a whole bird lay it on its back, breast side up then cut through it so that chicken can be opened out flat. Comer bem, desfrutar de uma refeição.

Português Plano de frango (Portuguese Flattened Chicken)

Cooking and Prep Time around 40 minutes

Ingredients

1 Medium spatchcocked Chicken

4 large cloves of garlic

1 tablespoon of coarse salt

1 teaspoon Coarse ground black pepper

Juice of two lemonsPortuguese Flat Chicken

Half cup of dry white wine

Half cup olive oil

Good quality ground red chili

Method

Put the juice, garlic, chilli, salt, pepper, oil, and wine in a food processor and pulse.

Pour the mixture over the chicken in a roasting pan.

Cover with foil and roast for 35 to 40 minutes at 350 degrees.

Remove from oven, strain liquid and thicken by reduction in pot on top of stove.

Meanwhile crisp the chicken up on slow open fire or under grill of stove if one is not braaing (barbecuing) over an open fire.

Baste liberally with thickened sauce before serving.

Serve with good savoury rice, vinaigrette dressed salad, chips or baked potato and a mixed green salad.

Portuguese flag logo

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The Klutz in the Kitchen’s Daily Recipe – Tuesday 22nd July 2014

The Klutz in the Kitchen was some what flummoxed this morning, I guess it must be lack of sleep or some such thing. He has been like a bull in a china shop the whole day so far, why because he’s been scratching his head in puzzlement about todays recipe and wanting to stay with South African kos, then like a bolt from the blue it struck him the recipe is to be that fordenning-vleis, Nice one Klutz ! Now , the word ‘denning’ originates from the Javanese ‘dendeng’, meaning the meat of a water buffalo but there was a bit of a problem at the time water buffalo were in short supply so lamb was used as a substitute instead. This yummolisious lamb dish is one of the oldest recorded recipes in South African cuisine.  It has a sweet – sour taste and its spices are very evocative of Indonesian cuisine. It is served with either yellow or savoury rice, mashed potatoes and boiled fresh vegetables or a beetroot and onion salad. This is a truly simple and very tasty dish and like a good curry it’s better the day after its cooked. Have fun in the kitchen, cook up a storm of hearty healthy love for family dinner, buon appetite.

Denningvleis (Braised Lamb with Sweet and Sour Onions)

DenningvleisIngredients

1½ to 2kgs lamb

3 large onions

50ml oil for frying the onions

Marinade

8 big cloves garlic, crushed

½ teaspoon grated nutmeg

6 to 8 whole cloves

6 to 8 whole allspice

1 teaspoon mustard seed

4 bay leaves

Salt and pepper to taste

2 to 3 tablespoons lemon juice or vinegar

20ml sugar (optional)

Method

Trim the fat from the meat, remove the bones and cut the meat into pieces. Wash and drain.

Roughly chop the onions.

Then combine the marinade ingredients, add meat. Marinade the meat for at least one hour.

Heat a little oil in a heavy based pot and fry onions until golden brown.

Add the marinated meat to the onions and cook until meat is very tender and juicy. If you have the time, let it simmer on very low heat for a further half hour. If the meat gets too dry add some water.

Delicious served with yellow rice, mashed potatoes and boiled squash.

Cook’s tip

Soak 50ml tamarind in 100ml water and add to marinade ingredients instead of vinegar or lemon juice.a spice selection

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The Klutz in the Kitchen’s Daily Recipe – Monday 21st July 2014

I remember my very first Monkey Gland Steak, but for the life of me I can’t  remember where I had it, do you remember where you had it?

Here is Cavaliere Fiorino Bagata’s, the man who introduced the Monkey Gland Steak to South Africa, original recipe for the famous steak dish.

Monkey Gland Steak and ChipsServes: 2

Ingredients:

Salt and ground black pepper

100g butter

2 fillet steaks, flattened

1 chopped shallot

10ml French mustard

10ml Worcestershire sauce

50ml brandy

10ml chopped parsley

Method:

Monkey Gland Steak and VegSeason the flattened steak on both sides with salt and freshly ground black pepper.

Heat chafing dish over lamp or flame and add half the butter.

Fry steak, slightly underdone; remove from pan and set aside.

Add rest of butter to the pan and sauté shallot. Add French mustard and Worcestershire sauce; stir thoroughly.

Put the steak back into the pan and allow it to macerate into the sauce.

Pour in the brandy, set alight, burn for 10 to 15 seconds, then smother the flame with the lid of the chafing dish.

Serve the sauce over the steak and sprinkle parsley on top.

Read the full and fascinating history and story, The Secret History of Monkey Gland Sauce as written by Eric Bolsmann in the Times on 14 February, 2010 at

http://www.timeslive.co.za/lifestyle/food/2010/02/14/the-secret-history-of-monkeygland-sauce

According to Wikipeadia – Monkey Gland Sauce is a restaurant item in South Africa. The tangy sauce is prepared in several manners, and may include a blend of fruit and spices. It is typically served with meats, such as steak, hamburgers, pork ribs or chicken. Several popular South African fast-food chains serve a Monkey Gland Burger. Despite the name, the sauce does not involve monkeys in any way. Instead, it is made up of chopped onion, garlic and ginger, with a combination of chutney, soy sauce, mustard, Worcestershire sauce, ketchup, and wine. At the time the sauce was developed there was a lot of speculation in the popular medical press regarding the use of monkey glands as a means of keeping young.chef with wooden spoon

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The Klutz in the Kitchen’s Daily Recipe – Saturday 19th July 2014

 

The Klutz in the Kitchen’s Daily Recipe & Blog – Saturday 19th July 2014

Meatball WorriorWars have been fought over the humble little old meatball eons ago. Has one ever heard of the great War of the Almôndegas, where great chefs of the known world at that time met in open battle over who was the first to invent the tasty savoury little morsel so beloved of each of the warring nations. Meat Ball with AttitudeFrom the mists of time is where this little known tale comes from, so far back in time that few know of this violent and turbulent period of culinary history. Now, I don’t know much of this story because it is still Meatball vocalswhispered to only a handful of great chefs are tasked to see that the blood of chefs is never again spilled in such a gruesome battle. ‘nuf of this tale from gastronomic history. The tale has another more spiritual side to it go visit the website to find out more at http://www.holymeatball.org

As can be seen by the thread of our recipes I really love curry-flavoured dishes and to follow on from yesterday’s recipe we frikkadels acontinue in that vain. This is a well-known South African curry dish from the wonderful Cape Malay heritage that’s cooked in a sauce of beef stock with mix of wonderful spices and thickened with flour, I prefer using real fresh cream or if using the flour as a thickening agent, finishing off with yoghurt plain. It is usually served cooked rice and sambals. Always make a larger portion the just enough for dinner because the frikkedels make yumolicious breakfast with toast the following day. This is real comfort food at its best. Just love it, own the kitchen, and cook up a storm of great meals everyday, bon appetite.

Meatball Power

Frikkedel CurryFrikkadel Curry

Cooking & Prep Time: around 35 mins – Serves: 6

Ingredients


3 tablespoons vegetable oil

2 cups coarsely chopped onion

2 cloves garlic, minced

2 jalapeño chilli’s, seeds and stems removed, chopped

1 cup peeled, chopped tomato

½ teaspoon of turmeric

½ teaspoon of salt

½ teaspoon of cumin

1 teaspoon of ground coriander

2 teaspoons of Curry Powder

¼ cup of water

2 bay leaves

750g of lean minced beef

1 beaten egg

½ teaspoon freshly ground pepper

2 cloves garlic, minced

¼ teaspoon of nutmeg

½ teaspoon of cinnamon

Recipe


Heat the oil in a large skillet and sauté the onion for 3 minutes.

Add the garlic, chilli’s, tomato, turmeric, salt, cumin, coriander, curry powder, water, and bay leaves then cover and simmer for 15 minutes, stirring a couple of times

While the onion mixture is simmering, mix the beef, egg, ground pepper, garlic, nutmeg, and cinnamon in a bowl.

Form the meat mixture into small to medium balls and add them to the simmering mixture.

Cover and continue simmering for 20 minutes more. Remove the bay leaves before serving.

 

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The Klutz in the Kitchen’s Daily Recipe – Friday 18th July 2014

Hungry are we? I hope so,

Bobotie Pancakes

Bobotie Pancakes

because this is another one of the Klutz in the Kitchens favourite comfort food recipes. It’s a stalwart in many a home and this is a modern, simple and easy update of this traditional South African recipe. Plain pancakes filled with minced beef flavoured with curry powder and apricot jam and chutney, so lekkerlisious it is that guests will be wanting more. I mean who doesn’t like pancakes? Raisins and chopped dried apricots are included in the recipe, the Klutz when making his version of the dish leaves them out because he feel it make the dish too sweet and he uses smooth apricot jam. We also use ready made pancakes as a timesaver. So now you ready to cook, have fun in the kitchen. Buon Appetitio!

Bobotie Pancakes

Prep and Cooking Time: 35 minutes – Serves: 8

Ingredients: 

30ml olive oil

30g butter

1 onion, finely chopped

15ml grated ginger

15ml brown sugar

10ml curry powder

5ml turmeric

5ml salt

500g beef mince

1 slice of white bread, soaked in water and drained

125ml beef stock

25ml chutney

10ml apricot jam

10ml vinegar

10ml Worcestershire sauce

15ml tomato sauce

75ml raisins

75ml chopped dried apricots

50g almonds, toasted and chopped

8 ready-made pancakes

Method

Heat oil and butter in a medium-sized saucepan and sauté the onion until tender.

Add the ginger, sugar, curry powder, turmeric and salt and cook for 5 minutes.

Add mince and cook well.

Add bread, raisins and remaining ingredients up to and including almonds.

Simmer very gently on low for 20-30 minutes.

Season to taste.

Divide the mixture between the eight pancakes and roll up.

Serve warm with homemade chutney and sambals.

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The Klutz in the Kitchen’s Daily Recipe & Blog – Thursday 17th July 2014

The Klutz made a lekkerlisous hot Madras Beef Curry yesterday evening, had no potatoes though, so had to make do without and had the dish with slap rys instead, which more than made up for the lack of the other starch. I bet it’s gonna taste awesome today for lunch. Sad to say it another one of those awful rain filled winters days that affects many people in different ways, depending on one’s circumstances. Due to this fact The Klutz in TheKitchen has found this recipe for a heart warming Meal in One Vegetable Winter Stoup, simple and easy to prepare and totally yummolicious.

Meal in one Winter Stoup

Meal in one Winter Stoup

With Mandela Day coming up tomorrow Friday 18th July it time to do your part and use you donated 67 minutes productively. In the Southern Hemisphere the winter chill bites deeply, so the idea is to make a huge pot of the Klutzes Stoup today not only to feed the family but to have enough to carry a couple of large flasks of the piping hot potage along with some disposable cups ones journey through the day. Dispense the soul warming broth to those who will be in need of a warm cup of cheer that one comes across on one’s daily journey. It would be great if one would include a couple of slices of fresh whole wheat bread and butter with the stoup. Never mind the 67 minutes, this is something that all throughout the entire global village should be doing all day and everyday no matter the season. Add a big smile when filling the cup sound in the thought of paying it forward. What a good idea, neh, so do it today.

Meal in One Vegetable Winter Stoup

Prop and Cooking Time: 30 Mins – Serves 4-6

Ingredients

1 tbsp butter

2 onions, chopped

1 celery stalk, diced

3 medium carrots, pared and sliced

3 potatoes, peeled, halved and sliced

5 cups light chicken stock, heated

398 ml can black-eyed peas, drained

1 cup of elbow macaroni

Salt and pepper to taste

Method

Prepare a bouquet garni consisting of thyme, basil, parsley and bay leaves. Set aside.

Heat butter in large saucepan oven medium heat. Add onions and celery; cover and cook 4 minutes.

Mix in carrots and season with salt and pepper. Cook 5 minutes uncovered.

Add potatoes and chicken stock. Season and drop in bouquet garni. Bring to the boil and cook 12 minutes over medium heat.

Add remaining ingredients and bring to boil, cook 12 minutes at medium-low.

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The Klutz in the Kitchen’s Daily Recipe & Blog – Wednesday 16th July July 2014

snoek

Snoek – Thyrsites atun

Gesmoorde Gerookte Snoek (Braised Smoked Snoek)

The snoek or Thyrsites atun to give it its correct name, is a long, thin, species of snake mackerel found in the seas of the Southern Hemisphere. The fish is a firm favourite with many because of its flavour and is use often when braaing (barbequing) on a hot fire.

Snoek Tinned1This is a traditional South African recipe originally comes from the Cape Malay community. This classic dish of potatoes in an onion, tomato and chilli sauce finished with flaked, tinned snoek. I prefer to use the fresh smoked fish, which is served hot on a bed of rice along with a seasonal fresh fruit salad. It can also be used as a sandwich filling or as a breakfast spread over hot, buttered, toast.

Gesmoordesnoek

Smoked Snoek portions

Smoked Snoek portions

Preparation time: 20 mins

Cooking time: 25 mins

Ingredients:

2 tbsp sunflower oil

1 large onion, thinly sliced

2 tomatoes, blanched, peeled and sliced

5 garlic cloves

1 tsp sea salt

1 tsp dried chillies, crushed

1 tsp sugar (or to taste)

4 large potatoes, scrubbed clean and quartered

400g tinned smoorsnoeck, drained and flaked. I far prefer to use fresh Smoked Snoek – Canned tuna can be used as a substitute for the snoek

Method:

Heat the oil in a pan, add the onions and fry for about 8 minutes, or until golden brown.

Add the tomatoes, then bring to a simmer and cook until you have a thick sauce (about 10 minutes).

Pound together the garlic and salt in a mortar then add to the tomato mix along with the chillies, sugar and potatoes.

Bring back to a simmer, cover and cook for about 15 minutes or until the potatoes are tender.

At this point, stir in the flaked fish.

Bring back to a simmer and cook, covered, over medium heat for 10 minutes. Serve hot on a bed of rice.

Alternatively, mash the potatoes into the mixture, take off the heat, and allow to cool.

Serve as a sandwich filling or a breakfast spread on toast.

Snoek Braai

Snoek Braai

 

 

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The Klutz in the Kitchen’s Daily Recipe & Blog – Tuesday 14th July 2014

Groenboontjie Bredie (Green bean bredie)

Cooking and Prep Time: 2½ Hours

Serves: 4

green bean bredie south africa

Today the Klutz shares a favourite of his late Fathers, which when he was growing up was the least favourite meal when Dad decided he wanted to cook dinner. The Klutz like any boy who hated green beans with a passion, mind you any vegetable fell into the hate category too. The Klutz, short pants and all,  tried in vain to feed Snooky, the pet pavement special under the table, you see Snooky like the Klutz disliked green beans and as much as Snooky hated all cats and moles. The memories remain vivid in the Klutzes mind and it is with all love we share this recipe today.

It is a traditional South African recipe for a classic stew of lamb cooked with chillies then topped with green beans and potatoes and is served with rice. It’s been said the meat for this dish isn’t browned, but doing so adds colour and flavour.

Enjoy the cooking, share the experience with family and friends, any day.

Bon Appetite

Ingredients

1 pinch salt and milled pepper

1.2 kilograms lamb neck, trimmed of excess fat

1 glug Finest extra-virgin olive oil

1 large red onions, chopped

2 chillies, cut into small pieces

2 cloves granulated garlic, chopped

1 tbsp whole coriander seeds, roughly crushed

2 tbsp lemon juice and peel, (1/2 lemon)

1 cup dry white wine

1 cup lamb stock, or beef stock

6 Large potatoes, peeled and cut into squares

1 packet fresh green beans, (300g), ends removed

80 ml chopped parsley

2 cups white rice, for serving

Method

Season meat and brown in oil. Remove and set aside.

Drain off excess fat and fry onion, chillies and garlic until soft

Add coriander seeds and fry for another minute

Return meat to saucepan and add lemon juice and peel, wine and stock. Cover and simmer for an hour.

Add potatoes and cook for another hour or until meat is tender

Add green beans and cook for further 15 minutes

Toss through parsley and serve with rice and crusty fresh rolls.

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The Klutz in the Kitchen’s Daily Recipe & Blog – Monday 14th July 2014

The Klutz in the Kitchen must have a had a good night’s rest because he’s in a surprisingly good mood, for a Monday and to top it top it off he’s in an adventurous mood. He went and

Jarret de Boeuf

Jarret de Boeuf

found an interesting recipe for something called Jarret de Boeuf, which is a traditional Chadian recipe for classic stew of beef initially cooked in salted water that’s then cooked with vegetables and sweet potatoes and is served with Fufu. No one may ask the simple question, what is Fufu well according to Wikipedia there are variants of the name include foofoo, foufou, fufuo, and is a staple food of many countries in Africa and the Caribbean. It is often made with flour made from the cassava plant, or alternatively another flour, such as semolina or maize flour.

Follow the recipe and keep it simple.

Jarret de Boeuf Prep & Cooking time less than 30 minutes – Serves: 4

Ingredients

1kg beef, preferably from the middle of the leg, diced

2 onions

2 garlic cloves

salt, black pepper and cayenne pepper to taste

6 whole cloves

2 carrots, sliced

1 aubergine, cubed

1 leek, chopped

1 sweet potato, cubed and chopped

Method

Add the meat to salted water, bring to boil and cook until done. Take the meat from the water, place in a new pot, cover with cold water and season with the spices.

Bring to a boil and simmer very gently for 90 minutes.

Add the vegetables, top-up the water and cook until the vegetables are done (about 40 minutes). Spoon into a serving bowl and serve with rice or fufu.

As is said in Yoruba, a gbabire o

The Klutz in the Kitchen

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The Klutz in the Kitchen’s Daily Recipe & Blog – Sunday 13th July 2014

Fish Cakes with Fresh Herbs

Fish Cakes with Fresh Herbs

Fish Cakes with Fresh Herbs

Preparation time: 15 min – Cooking time: 10 min – Serves: 4

Here’s a quick, simple recipe to finish off any weekend. Yummoliciously good and will have the delighted munchers queuing for more so make a second batch.

Ingredients

500g Hake medallions

1 Large potato, cooked, peeled and finely chopped

2 Large eggs

15ml
Fresh rosemary, chopped

15 ml Fresh Italian parsley, chopped

Sunflower oil, for shallow frying

Method

Flake the raw fish in a mixing bowl, then add the chopped potato.

Season to taste with salt and freshly ground black pepper.

Add the eggs and the herbs, and mix to combine well.

Heat a little sunflower oil in a large frying pan.

Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.

Serve with potato wedges and a salad.

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The Klutz in the Kitchen’s Daily Recipe Blog – Saturday 12th July 2014

I was intrigued by an invitation from Plebs Live Acoustic Music, Comedy & Craft Beer in Mowbray to attend an evening of curry tasting, being a curry

Plebs Live Acoustic Music, Comedy & Craft Beer

Plebs Live Acoustic Music, Comedy & Craft Beer

lover I thought I’d a good idea to go along sample the wares. Earlier in the day I’d spoken to a very old and dear friend, Alison Barrett whom I’d not seen in quite sometime and told her of the event. She too had got an invite and we made a date to head to Mowbray and there we bumped in another old friend, Barry Le Chat from our real jolling days of The Hard Rock in Rondebosch, Charlie Parkers and such like, mind you many of our peers at the time had no clue who Charlie Parker was, non the less, happy days.

The Lamb Curry was the winner as far a I was concerned all other curries, plebs natural beer roundBeing Fish, Beef, Chicken and Bobotie we well below average with the packet technique and very few fresh ingredients being used, so with that in view it is The Klutz in the Kitchens firm belief that the Lamb Curry was the real winner though it drew with else totally forgettable. It was this, which led me to find this deliciously simple Madagascan Akoho sy voanio. Yeah baby, African cuisine stand head to shoulder with the rest of the world, I though instead of going any where else in the global village Africa was the goto place for todays recipe. Check it out its really easy to do, have fun in the kitchen, and watch your fingers.


 

Three staple ingredients of Madagascan cuisine come together in one of the signature dishes from the large island off the eastern coast of Africa chicken, coconut, and rice.  The recipe, in fact, is very closely akin to a curry from the Asian rim except for its rather stark lack of heavy spices, which allows the simple ingredients to come together and really stand out.  This very simple, very delicious recipe is a real standout, and it is very easy to make.

Thokozela ukudla


Madagascan Akoho sy voanio (Chicken in Coconut Milk)

Akoho sy voanio - chicken in coconut milk

Akoho sy voanio – chicken in coconut milk

Ingredients

1 chicken or pack of thighs, if a whole chicken is used, it should be cut into pieces

2 medium sweet onions, chopped

2 medium ripe tomatoes, chopped

3 cloves of garlic, crushed and finely chopped

1 thumb tip of fresh ginger root, sliced into thin coins, cut into matchsticks, or finely chopped

1 can of coconut milk

Salt and black pepper, to taste

1-2 tablespoons of peanut, coconut, or canola oil for cooking

2 cups Basmati rice, prepared according to the package directions with some salt and pepper

Directions

If you’re using brown rice, start it first. If you’re using white rice, wait until all of the ingredients are combined in the pot.

First cut the chicken into pieces if it is whole. If boneless chicken is being used, cut it into one-inch cubes. Season it lightly with salt and pepper, and then prepare all of the vegetable ingredients.

Heat the oil in a large, heavy pot with a lid. Add the chicken to the oil and brown it on all sides.

Add the onion and ginger and cook it until the onions are just translucent (3-5 minutes). Then add the tomatoes and garlic with some salt and pepper.  Stir well and cover the pot, reducing the heat to just below medium. Let it cook this way for 2-3 minutes.

Add the coconut milk, stir, and cover again. Let the pot simmer for 20-30 minutes, until the chicken is quite tender. If you’re using white rice, just after the coconut milk is added to the pot is the perfect time to start the rice so that it finishes with the main dish.

Taste the mixture to test it for salt. This dish is very flat if it isn’t salty enough and unbelievably good if it is.

Spoon the mixture generously over the rice to serve.

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The Klutz in the Kitchen’s Daily Recipe – Friday 11th July 2014 – Bacon and Egg Bunny Chow

Bacon and egg bunny chow

Bacon and egg bunny chow – Image by: Janice Tripepi

As the weekend looms The Klutz in the Kitchen can’t help but think of the possibilities of some good cooking and wine to enjoy. Comfort food is again on the recipe search list. After the success of yesterday’s recipe for Bunny Chow and much time searching this is the result of what the Klutz has found. We have another wonderful take on this much loved ubiquitous street food and therefore present the Bacon and Egg Bunny Chow. No kidding Peeps it’s simply lekkerlicious and a must add to ones repertoire of cooking skills. Enjoy the experience of friends and family heaping praise on you as you showcase your newly found inner chef. Enjoy the meal and Bon hamu.


Bacon and Egg Bunny Chow

Serves: 1 – Preparation time: 5 mins – Cooking time: 20 mins

This “Italian hangover cure” will soon be a favourite meal in any house.

Ingredients

fresh crusty bread rolls

cubed bacon (or a smoked meat of your choice)

grated parmesan

grated pecorino cheese

thyme

salt and pepper to taste

a sprinkle of smoked paprika, chilli powder or cayenne pepper

eggs

Method

Pre-heat your oven to 180°C.

Cut the top off and hollow out each bread roll

Place a few sprigs of thyme and some parmesan cheese in the bottom of each hollow bread roll.

Fry some cubes of bacon until crispy on the edges.

Break an egg or two into the roll (if you have big rolls you can break 2 in)

Top each egg with some cubes of meat and some grated cheese

Season with salt, pepper, some smoked paprika or chilli and some thyme or rosemary and pop them onto a tray into the oven until they have crisped up nicely and the cheese on top has melted.

You can adjust the filling to suit your taste; here are a few delicious combinations.

Eggs, cheese, chilli, basil or coriander

Eggs, fried mushrooms, cheese

Eggs, salmon, cream cheese, black pepper, herbs

Eggs, bolognaise pasta sauce and cheese

Eggs, salmon, avo, mascarpone, caviar (don’t put the caviar into the oven – use only as a topping)

Eggs, cherry tomatoes, cheese, chilli, pancetta, basil

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The Klutz in the Kitchen’s Daily Recipe – Thursday 10th July 2014 Steak and Tomato Bunny Chow

Steak and Tomato Bunny Chow

The All Jazz Radio Bunny Chow

The All Jazz Radio Bunny Chow

It is a very quick and tasty comfort food dish that will delight and please the pallet. Any and all who are served it will be left wanting more. The Klutz in the Kitchen highly recommends it, so tuck into this quick and delicious bunny chow.

Preparation time: 5 min Cooking time: 15 min Servings:

Ingredients

4 

chunks of white bread loaf

Salt and freshly ground black pepper to season

2 

sprigs fresh rosemary

2 to 3 leaves of finely chopped basil

30ml 
olive oil

1 

lemon, juice

500 g 
rump or porterhouse steak, sliced, good lean mince can also be used instead

1 

large onion, sliced

3 

medium ripe tomatoes, sliced

Hot chutney to serve

Method

The Klutz in the Kitchen with his shredding guitar

The Klutz in the Kitchen with his shredding guitar

Chop the rosemary roughly and mix with the lemon juice and olive oil.

Preheat oven to 120° C.

Season the steaks and cover with the olive oil mixture. Leave for about 10 minutes or longer if you can.

Heat a large frying, add some vegetable oil and cook the onion until soft.

Add the garlic and cook for a further minute.

Add the steak and sear (tossing all the time) for a minute and then add the tomatoes and finely chopped basil.

Simmer for about 5 minutes. Season to taste.

Place the rolls in the oven to warm for about 10 minutes.

Cut the tops off the warm rolls, fill with the steak and tomato mixture.

For some extra sass, serve with some Mrs Balls hot chutney.

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