THE FLY­ING COOK

Saturday Star - - NEWS - CHANTEL MAN­NING

sweet curry taste orig­i­nates from the Cape Malay peo­ple, along with their fa­mous bobotie and other good old South African recipes.

My dear friends, en­joy this recipe and spe­cial times with your fam­ily; time goes by so quickly. Be­fore you know it your daugh­ter will be writ­ing about your recipes.

MEAT­BALLS

500g beef mince 2 slices bread ½ cup milk 1 tsp ground co­rian­der ½ tsp ground cloves ½ tsp ground nut­meg ¼ cup flour Salt to taste

SWEET CURRY SAUCE

2 ba­nanas sliced 1 onion chopped ½ tsp turmeric 1 tbsp but­ter 1 tbsp curry pow­der 2 tsp sugar 1 tbsp corn­flour 4 tbsp vine­gar 1 tbsp apri­cot jam ½ cup wa­ter 2 ba­nanas minced

MEAT­BALLS

Pre­heat oven to 160°C Soak bread in milk. Mix to­gether, spices, mince and bread.

Mould into round meat­balls. Dust with flour Place into a but­tered bak­ing pan

Sweet ba­nana curry sauce

Sauté the onions, curry pow­der and turmeric in but­ter for 6 min­utes.

Add sugar, vine­gar, apri­cot jam and minced ba­nanas.

Mix corn­flour and wa­ter, add to the sauce. Sim­mer for 5 min­utes. Place sliced ba­nanas on meat­balls, driz­zle with sweet curry sauce. Bake for 50 min­utes. Serve hot or with rice/salad.

All recipes avail­able on “The Fly­ing Cook” Face­book page

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