Julia’s Hamburger Patties

Julia’s Hamburger Patties

Julia’s Hamburger Patties

TRH Julia's Hamburger Patties.jpg

1 kg Lean Mince
1 Slice White Bread
5ml Salt
5ml Pepper
15ml Worcester Sauce
5ml Mustard Powder
2,5 ml Nutmeg
30 ml Oats
30ml Milk

Mix all the ingredients and make patties.
It freezes very well, I usually make it in bulk.
The patty maker is from Tupperware, not sure if it is still available. I’ve had mine since the early eighties.

Prepared, tried and tested by: Julia Blau

Omi’s Chicken Patties

Omi’s Chicken Patties

TRH Omi's Chicken Patties1  TRH Omi's Chicken Patties2TRH Omi's Chicken Patties3TRH Omi's Chicken Patties4

For 6 Chicken Patties you will need :
700 g Chicken Mince
1 onion
3 green chillies
1/2 bunch of fresh coriander
1 tsp curry powder
1 tsp jeera powder (cumin)
1 tsp dhania powder (coriander)
2 tsp ginger and garlic paste
2 + 1 tbspn psyllium husk
6 strips of mozzarella/cheddar cheese
Salt to taste

METHOD:
Blitz the onion, chillies and fresh dhania in a food processor until chopped.
Add mince, curry, cumin and coriander powders, crushed ginger and garlic paste, 2 tbspn psyllium husk and salt.
Blitz for 1 minute until you have a paste like consistency.
Take a handful of the mixture, make a ball, press in a strip of the cheese and mould again into a ball so that the cheese is in the middle.
Now press down and flatten into a patti.
Sprinkle psyllium husk over the patti and place on a tray lined with cling wrap.
Heat 3 tbspn of coconut oil and fry patti for about 4 minutes on each side.
Serve as a wrap using a lettuce leaf with sambals or sliced tomatoes.

Prepared, tried and tested by: Omi Nair

Moumita’s Low Calorie Power Lunch With Homemade Digestive Drink

Moumita’s Low Calorie Power Lunch With Homemade Digestive Drink

TRH Moumita's Low Calorie Power Lunch With Homemade Digestive Drink

Ingredients
4 egg whites,
2 teaspoon of Oatmeal flour,
1 pinch of Oregano,
1 pinch of Black pepper powder,
1 pinch of rock salt.
Lightly tossed 1 Green pepper pieces,
1 tomato (without seeds) cut in small pieces

For the Digestive Drink.
Boil 2 cups of water for 5 minutes with
1 teaspoon of whole cumin seeds &
1 handful of Fresh Mint leaves.
Sieve & cool it.

Prepared, tried and tested by: Moumita Sriram

Layne’s Mutton bunny

Layne’s Mutton bunny

TRH Layne's Mutton bunny

 

700g mutton cut in pieces
2 potatoes peeled and cut in halves..
Oil for cooking.. I added a little extra..
1 potato pureed and set aside
Few cinnamon sticks
Few bayleaves
3 tsp ginger and garlic
3 tsp tomato paste
1 large onion pureed with curry leaves.
2 tsp Kashmiri mix masala
1 tsp paprika
1 tsp full dhania and geera
2 tsp romboo karoo
1 tsp mother in law chilli powder
Salt to taste

Marinate meat with Kashmiri, and set aside for one hour
Braise onion curry leaves puree in hot oil with cinnamon and bayleaves
Add ginger and garlic paste and fry
Add romboo karoo, mother in law, dhania and saute
Add tomato paste and mix
Add the mutton and puree potatoes and cook on high,
Add water as needed and cook till meat is half done,
Add potatoes and salt and cook till meat and potatoes are soft, garnish with fresh dhania and eat with fresh carrot salad..

Prepared, tried and tested by: Layne Ram

 

Chicken Empanadas

Chicken Empanadas

Chicken Empanadas

Ingredients:
3 cups chopped, cooked chicken
1/4 cup chopped roasted red bell pepper
3 ounces cream cheese, softened
1 teaspoon ground cumin
1/3 cup shredded cheese (any flavor, pick your favorite)
1 package refrigerated pie crusts (2 sheets in a box)
egg wash (1 egg + splash of water)

Directions:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, red bell, coumin, cream cheese, and shredded cheese.
Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. ( 2 – inch is ok)
Re-roll dough as needed. Repeat procedure with remaining pie crusts.
Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.
Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.

Inspired by a recipe from Paula Deen.
Source: http://allfood.recipes/
Seen posted by:  RECIPIES FOR AFRICA – SHARE your Favourite Recipes

Melanie’s Roast Beef Sirloin with Rice

Melanie’s Roast Beef Sirloin with Rice

TRH Melanie's Roast Beef Sirloin with Rice

A nice beef sirloin roast
6-8 baby onions
1 red onion quartered
6 garlic cloves

A paste made out of:
1 tsp ground ginger
½ tsp garlic and herb
1 tsp ground mixed peppercorns (black, white, green, pink and szechuen)
½ tsp mustard powder
1 Tblsp olive oil
1 tsp kosher salt
—-
1 beef stock pot
1 cup boiling water
¼ cup apple cider vinegar

Method
Make slits/pockets in beef and insert garlic cloves (pretty much the norm).
Mix the paste and rub all over beef. Add beef with onions into roasting pan.
Roast in preheated oven at 220 for 10 minutes.
Mix stock pot with boiling water and apple cider vinegar and pour over beef.
Reduce heat to 150 and roast for another 30 minutes to an hour (depending on how medium/rare or well done you like your beef.
As this has no real oil to it, I just removed the beef, and put the roasting pan on a stove top and thickened the gravy with Bisto gravy, and a bob of real butter.

RICE
1 ½ cups jasmine rice
1 large cinnamon stick
2 cracked cardamom pods
2 Tblsp coconut oil
1 tsp salt
2 Tblsp lemon juice
¼ cup crispy fried onions (bought from Woolies)
¼ tsp turmeric (My saffron went AWOL)

Bring 2 ½ cups water and washed rice to a boil, add coconut oil, cinnamon and cardamom pods and salt.
Once boiling add lemon juice. Once tender strain and transfer to colander.
Steam and add turmeric and crispy onions. Fluff with a fork once fully steamed.

Prepared, tried and tested by: Melanie Kramar‎

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