Ma Inez’s frikkadel with banana kerriesous
FRIKKADELLE 1 thick slice of day-old bread, soaked in milk 1kg beef mince 1 large onion, grated or finely chopped 1 egg, beaten 25ml (5tsp) salt 5ml (1tsp) ground coriander 2.5ml (1/2tsp) ground cloves Grated nutmeg Pepper 12.5ml (2 1/2tsp) oil 30ml (2tbs) vinegar 15ml (1tbs) Worcestershire sauce
BANANA CURRY SAUCE 2 large onions, chopped 60ml (4tbs) butter (or half butter, half oil) 2 cloves garlic, finely chopped 30ml (2tbs) curry powder 10ml (2tsp) turmeric 2.5ml (1/2tsp) cayenne pepper 2.5ml (1/2tsp) ground ginger 6 ripe bananas (not overripe) 45ml (3tbs) flour 45ml (3tbs) desiccated coconut 30ml (2tbs) brown sugar 30ml (2tbs) chutney 500ml beef stock 30ml (2tbs) vinegar
FRIKKADELLE 1. Squeeze the excess milk out of the bread and break up finely with a fork. 2. Place the mince in a bowl and add the bread and the rest of the frikkadel ingredients. 3. Form 12 to 14 large frikkadelle, taking care not to knead or press the meat too much. Place the frikkadelle in a single layer in a greased ovenproof dish. Cover and leave in the fridge while preparing the banana curry sauce and heating the oven to 160 degrees. BANANA CURRY SAUCE 1. In a medium-sized heavy-based saucepan fry the onions in butter over medium heat until soft and translucent, not brown. 2. Add the garlic, curry powder, turmeric, cayenne pepper and the ginger and stir until fragrant. 3. Finely slice two of the ripest bananas directly into the onion mixture, then add the flour, coconut, brown sugar and chutney and turn the heat to low. 4. Add the beef stock slowly, stirring cook until the sauce thickens 5. Add the vinegar and cook a few minutes more. 6. Pour the sauce over the uncooked frikkadelle, them slice the remaining bananas over the top. Bake for 45 minutes until the frikkadelle are cooked through.
Ma Inez advises that the frikkadelle should be made with a gentle hand and not too much mixing, or they might get tough. You can use oats instead of bread and thus eliminate the need to soak in milk. Add fewer bananas in the sauce, if you prefer. To serve: Rice, coconut, chutney and tomato and onion sambal. Serves six