Food & Wine
Make Heritage Day memorable with a Wonderbag recipe
Wonderbag Mutton Biryani (Serves 6 – 8)
1.5kg mutton pieces with bone
2 cups whole lentils
2 cups rice
2 stick cinnamon
4 green chillies
250ml sour milk
30ml fresh grated tomato
2 sprigs mint
5ml dhania powder
7,5ml crushed red chilli
6 small potatoes
375ml ghee / oil
2 medium onions
2 cloves garlic, crushed
5ml grated ginger
- Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool
- Leave aside 1 tablespoon of fried onions aside
- Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour
- In the meantime, boil the lentils in salted water until done. Drain off in a colander.
- Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.
- Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside
- In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.
- Sprinkle a handful of rice and lentils over the base of the pot.
- Arrange the marinating meat and masalas carefully over the rice and lentils
- Spread the remaining lentils over the meat
- Arrange the potatoes on top of the lentils, then spread the rice on top
- Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water
- Close the pot and turn up the heat and simmer for 5 minutes.
- Reduce the heat to low and simmer for 30 minutes
- Place the sealed pot in the Wonderbag on a cloth or mat and seal.
- Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk
Medium – difficult
Prep time: 30 minutes
Time on stove: 35 minutes
Time in the Wonderbag: 4 hours
Time save on stove: 1 hour
Jackie Cameron’s WONDERBAG Heritage Samp and Beans:
Serves: 4 – 6 portions
Red Wine Sauce:
750ml Red Wine
150gr Tomato Paste
5L Beef Stock
- In a large pot, bring the red wine to the boil.
- Whisk in the tomato paste and allow to cook for about 5 minutes.
- Add the stock, combine well and allow this mixture to reduce by about 3/4.
- Strain through an oil filter, place back on the heat, keeping the sauce hot. Left-over sauce can be placed in the fridge.
Samp and Beans:
125ml White Butter beans
125ml Speckled Red Sugar beans
- Place the samp, butter beans and the sugar beans into separate bowls, cover with water and leave to soak overnight.
- Place into separate pots and boil the samp for 10 minutes, boil the butter beans for 40 minutes and boil the sugar beans for 20 minutes, remove from the heat, place the lids onto each pot and place into separate tightly closed WONDERBAGS.
- Leave the samp and beans in their separate WONDERBAGS for up to 4 hours or overnight.
- Any left-over samp and beans can be frozen for later use.
30gr Salted Butter
30gr Sunflower Oil
500gr Onions, finely chopped
15gr Fresh Onions, grated
250gr Topside Beef Mince Meat
375ml Samp, cooked from the WONDERBAG
187.5ml White Butter beans, cooked from the WONDERBAG
187.5ml Speckled Sugar beans, cooked form the WONDERBAG
250ml Red Wine Sauce
3 Egg – Yolks
Salt and Black Pepper
- Heat a pot well, add the butter and oil.
- Sauté the onions and garlic until well caramelised, this is very important.
- Add the mincemeat and cook, be careful not to overcook.
- Add the cooked samp and beans with the red wine sauce and allow to come to a simmer.
- Add the egg yolks and season well with salt and black pepper. Allow the mixture to simmer for 2 minutes, then remove the pot from the heat, place the lid on the pot and place the pot into the WONDERBAG. Close the WONDERBAG tightly and leave the pot in the WONDERBAG overnight. This will continues cooking very slowly and the mixture will become really creamy.
Once the Samp and Bean mixture has been removed from the WONDERBAG, place the pot back on the stove to heat up.
Serve with Beef Tongue, Horseradish Potato Crème, deep-fried Capes, crispy Carrots and fresh green Cabbage.
Get It Magazine Durban December 2017Make it a festive summer