Winter is here! Why not try one of these nostalgic winter recipes curated especially for you to warm up any cold winter’s day!

Traditional Bototie
Cape Malay Curry

BOTOTIE

INGREDIENTS

• 1/2 cup (35g) fresh breadcrumbs
• 1 cup (250ml) milk
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 garlic cloves, crushed
• 5cm piece ginger, grated
• 1kg beef mince
• 2 tbsp mild curry powder
• 6 fresh curry leaves, chopped, plus extra to serve
• 1/2 cup (85g) raisins
• 2 tbsp slivered almonds, toasted
• 2 tbsp fruit chutney (see notes) or spiced tomato chutney
• 1 cup (250ml) beef stock
• Juice of 1 lemon
• 2 eggs
• 1/2 tsp ground turmeric

Tips: Fresh curry leaves and lemon leaves are from selected greengrocers. We used South African Mrs H.S. Ball’s Original Chutney, from supermarkets; substitute spiced tomato chutney.

INSTRUCTIONS

1. Step 1
   Preheat oven to 180°C. Soak breadcrumbs in 1/2 cup (125ml) milk until needed and set aside.
2. Step 2
   Meanwhile, heat the oil in a large, deep frying pan over medium heat. Add onion and carrot, then cook, stirring, for 3-4 minutes until soft. Add the garlic and ginger, then cook for a further 2 minutes or until fragrant. Add the mince and cook, breaking up lumps with a wooden spoon, for 5-6 minutes until browned. Stir in the curry powder, curry leaves, raisins and almonds, then cook for 2 minutes. Stir in the chutney, beef stock, lemon juice and breadcrumb mixture. Season, bring to a simmer, then divide mixture among four 500ml ovenproof dishes. Cover with foil and bake for 25-30 minutes.
3. Step 3
   Beat the egg, turmeric and remaining 1/2 cup (125ml) milk in a bowl. Remove dishes from oven, then discard foil and pour over egg mixture. Bake for a further 20-25 minutes or until the topping is golden and set. Cool for 5 minutes.
4. Step 4
   Garnish the bobotie with the extra curry leaves, and serve with a fresh salad

CAPE MALAY CURRY

INGREDIENTS

• 4 tbsp oil
• 1 medium onion, finely chopped
• 2 tbsp ginger, finely chopped
• 1 tsp chili flakes, or fresh hot peppers to taste
• Spice mix:
  • 1 1/2 tsp coriander seeds, 2 tsp fennel (ground, or 4 tsp whole fennel seeds), 1 1/2 tsp ground cumin, 1 tsp turmeric, 1/2-1 tsp black pepper (coarsely ground), 15 cardamom pods (whole pods), 1/2 tsp cinnamon, 1 tbsp garam masala
• 14 oz can crushed tomatoes , or diced tomatoes
• 1 1/2 lb chicken pieces
• 2 tsp garlic, finely chopped
• 2 tsp brown sugar
• 1 tbsp lemon juice
• 2 -3 tsp salt

INSTRUCTIONS

1. Start by making your spice mix. Put all of the “spice mix” ingredients into a mortar and pestle. Pound them together so the cardamom pods burst and the whole thing becomes a mess of spices. Discard the skin of the cardamom pods. Continue to pound the spices until they become a powder.
2. Heat the oil in a pot, add the onion and ginger over fairly high heat, and stir occasionally for a few minutes. Add the chili flakes and
   powdered spice mix and stir for 2 minutes. You might need to add more oil (Spices slurp up oil as they fry).
3. Add the can of crushed tomatoes and stir. Cook until everything bubbles up together.
4. Add the chicken pieces, and stir to coat well, keeping heat high until everything is bubbling away. Turn the heat down, put on a lid, and simmer for about 20 minutes.
5. Add the garlic, sugar, lemon juice and salt to the curry. Cover with lid but leave a small opening for a steam to escape; simmer for 15 minutes or longer. Taste the sauce, and adjust seasoning according to your taste.
6. Near the end of cooking, skim off extra oil/fat with a spoon, as it collects in corners of the pot, if needed. Serve the curry warm with rice.