BRAAI (BARBECUE) BREAD WITH CORIANDER SEED BUTTER
MAKES 8
“This is a very easy bread roll called Roosterbrood and is cooked on the braai.”
1 tbs caster sugar
7g sachet dried yeast
22/3 cup (400g) bread flour or plain flour,
plus extra to dust
2 tbs sunflower or other neutral oil
CORIANDER BUTTER
100g unsalted butter
2 tsp coriander seeds, crushed in mortar
and pestle
For the coriander butter, place the butter in a small saucepan over medium heat and melt. Allow it to come to a simmer then add the coriander seed and 11/2 tsp salt. Sizzle for 30 seconds then remove from the heat. Cool then chill in the fridge to reconstitute into a butter texture. Remove from the fridge to soften prior to using and mix together.
To make the bread, combine 1 cup (250ml) warm water, sugar and yeast in a bowl and set aside for 5 minutes to foam up. Combine the flour, 2 tsp salt, oil and yeast mixture in a stand mixer with the dough hook attachment and knead for 8 minutes until smooth. Cover and set aside for 1 hour to double in size. Knock dough back then divide into 8 balls, using extra flour to prevent the dough from sticking.
Press down slightly to form thick rounds. Place on a tray and set aside for 20 minutes to rise. Heat a barbecue or chargrill pan to medium-low heat. In batches, add the bread and cook for 4 minutes on each side or until burnished but cooked through. Serve with softened coriander seed butter.
SERVES 4
“This is a quicker version of Denningvleis, using mince instead of slow cooking lamb. Serve with peas and roti, just like a Cape Malay curry.”
100g unsalted butter
1 tsp brown mustard seeds
2 bay leaves
2 red onions, finely chopped
8 curry leaves, plus extra fried to serve 3 garlic cloves, chopped
2 tsp mixed spice
750g lamb mince
21/2 tbs tamarind paste
1 tbs brown sugar
2 cups (500ml) beef or chicken stock 1 cup (250g) frozen peas, thawed
1/2 cup (80g) roasted almonds, chopped
Thick Greek-style yoghurt, to serve
ROTI
22/3 cup (400g) plain flour, plus extra to
dust
1 tsp salt flakes
50g unsalted butter, melted, plus extra
to fry
1 cup (250ml) water, at room
temperature
For the roti, combine all the ingredients in the bowl of a stand mixer with the dough hook and and knead for 6-8 minutes until smooth. Wrap in lightly oiled baking paper and rest for 20 minutes. Divide into 8 pieces on a lightly floured surface then roll each out as thin as possible, dusting with extra flour so it doesn’t stick. Heat extra butter in a non-stick frypan over medium-high heat. In batches, cook roti for 2 minutes each side or until golden and cooked through.
To make the curry, melt the butter in a saucepan over medium heat with the mustard seeds and bay. Add the onion and cook for 6-8 minutes until softened and starting to brown. Add the garlic and mixed spice, and cook for 1 minute until fragrant then add the mince and cook for 10 minutes or until it starts to catch and caremalise. Add the tamarind and brown sugar, and cook for a further 4-5 minutes then add stock, season and cook for 15 minutes over medium-low heat or until liquid has reduced. Stir the peas through then remove from heat. Top with almonds.
Serve the lamb with roti, yoghurt and extra fried curry leaves.