Curry bredie

Woolworths TASTE - - Anatomy Of A Dish -

Lo­cated in a build­ing de­signed by Sir Her­bert Baker in 1902, and op­er­at­ing as a restau­rant since 1968, De Volk­skom­buis in Stel­len­bosch has a lot of history. It re­opened in March af­ter ex­ten­sive ren­o­va­tions, but Koekie’s curry bredie

re­mains as heart­warm­ing as ever

THE NAME: Koekie – a.k.a. Su­san Daniels – is the house­hold chef of one of the restau­rant own­ers. De Volk­skom­buis’s ex­ec­u­tive chef Daniel de Vil­liers says slight tweaks have been made, “but the core recipe re­mains just as Koekie has al­ways made it”. THE MEAT: Freerange Ka­roo lamb is seared, then cooked at a low tem­per­a­ture to make sure it’s soft and ten­der.The process takes about four-anda-half hours. Aan de Wa­gen Road, Stel­len­bosch; tel: 021 741 0980; de­volk­skom­buis.co.za THE FLAVOURS: Turmeric, curry pow­der, vine­gar, sugar, rose­mary and Worces­ter sauce com­bine to make a mild curry with a beau­ti­ful bal­ance of sweet and tangy flavours. THE VEG­GIES: Toma­toes, pota­toes and all other greens are or­ganic, sourced from a lo­cal, West­ern Cape sup­plier. The herbs are grown in the restau­rant's on-site herb gar­den. THE SAMBALS: The curry is served with bas­mati rice, Mrs Balls chut­ney, and two sambals: red onion, tomato, co­rian­der, red wine vine­gar and sugar; and banana chopped into home­made mayo with lemon juice and yo­ghurt.

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