MAKING SAMOSAS

I learnt to make samosas over 20 years ago! I was taught by a friend who taught me everything from making the samosa sheets (pastry) right to folding them. It was however another family friend (a Muslim lady) who corrected my folding, very patiently teaching and giving me lots of time to practice and perfect my skill. This strangely enough happened whilst we were all on summer holidays in Durban, South Africa. I've subsequently taught my sisters how to fold the samosas because as a self supporting student  at university all those many years ago, I used to make samosas and sell them (I had a small catering business then).

Well, after making the sheets, which in itself is worth another blog, they are cut into rectangular strips for folding. The filling would have been prepared beforehand and kept in a colander to get rid of all the moisture.  The video clip demonstrates how I fold the samosas.  I normally make a big batch and store them in vacuum sealed bags, about two dozen per bag. Kept frozen I can then use them whenever I need to!

SAUERKRAUT

I first learnt about Sauerkraut at my aunt's house when she served it in a Salt Beef and mustard sandwich! I was hooked straight away, loving the crunchy, salty, sour taste that complemented the salt beef and mustard very well. I did not like mustard then, but this made it palatable.
My Aunt made Sauerkraut very differently from what I've researched and have come to make myself.  I do however remember how she meticulously got rid of the hard bits of each cabbage leaf, folding several of the leaves then rolling them together and then only chopping them in extremely thin strips. I very much prefer the wild fermentation which in itself creates health benefits.  Sauerkraut is rich in Vitamin C, the natural anaerobic protection of the brine historically used to prevent vitamin deficiency on ships. During the 18th Century it was discovered that Sauerkraut was an effective cure for scurvy. 


My dear Aunt was an exceptional cook in a wealthy Jewish family's house. She then helped a destitute Asian family opening her house to them and living with them. Her bountiful reward from this family was learning first hand all the greatest Indian cuisine from her now very dear friend, an Indian lady and matriarch who hardly spoke any English. This in turn was handed down to me, some of the recipes only given to me literally on my aunt's deathbed.

I could not help but digress a little.

Sauerkraut is definitely a delicacy to enjoy! It is made with only cabbage and sea salt and left to ferment.

The Sauerkraut was fermented for 4 weeks before bottling!

I've think a lovely organic sourdough Maltstar loaf will make the perfect Salt Beef, Mustard and Sauerkraut sandwich...... all this homemade, what bliss!

ROTI AND CHICKEN CURRY

My favourite food is curry, I love the whole process of making Roti and Curry. It can be very rewarding when one gets the Roti dough just right and each one cooks perfectly (never mind the imperfect shapes - lol).

Curry South African style often includes peas or mixed vegetables, the potatoes always part of the whole.

In some communities the meal will be complemented with a salad known as 'Sambles' - really just finely chopped tomatoes, onion, cucumber and chillies!

APRENTICE BAKER

In October last year I spent a day at The Panary in Dorset: Panary. This was just the impetus I needed to take my own bread making to the next level!  It was certainly worth it to stand in the shadows of a master and learn the tricks of the trade!

PASSION FOR LABOUR INTENSIVE FOODS

As a 'passionista' about food, I am always filled with enthusiasm when making food especially all the time consuming and labour intensive procedures to create quality foods, e.g bread, samoosas, curing and smoking meats and fish, cake decorating, preserving, etc.!

They say 'necessity is the mother of invention'. This drove me to explore for myself how to make salt beef as well as pickled ox tongue (a delicacy in South Africa)! I was wishing for it too much. I was immensely enthused after the initial successful experiment and went on to explore further possibilities such as making Pastrami! In the process I accidentally discovered a brilliant smoking chip to use, it will remain my secret.... I've never looked back! Also dabbled in prosciutto making , definitely will continue!

My next project will be to make all sorts of salami and dried sausages found in the Mediterranean!

Pastrami

Salt Beef

Pickled Ox Tongue

Prosciutto

SOME OF MY PRODUCE

Left to right:  Koeksisters, Vetkoek (Fat cake), Samosas,
Pickled Fish and Ciabattas!

CIABATTAS

A very healthy bread to enjoy simply with a knob of butter or with a bowl of soup!

MY PRODUCE

WELCOME!

This is my first post about South African foods.

The weather here in London immediately makes me think of this dish called Umngqusho (made of samp and beans).

This traditionally Xhosa dish is made with samp (dried mielies - corn) and sugar beans and is served like rice. The meat dish is usually cooked separately but in this case I have cooked it together as we've done it in our family. It is really a stew that's slow cooked for hours and is lekka (delicious) - Nelson Mandela's favourite dish!