You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients
Note from Andiswa
I have been trying to find better ways to do what I love and be able to transfer the skill without feeling it being burdensome in some way. Because, I believe, that’s what takes away our intrinsic creativity and passion. After reopening my business, I got a lot of suggestions about what to sell and not to sell. And I remembered, that one of the reasons to take a break, was to go back to the drawing board, to do what I initially needed to do. People’s wants are endless, including my own.
We want this and that, where it gets troublesome, is trying to make everyone happy and others jack of all trades, and not allow them to grow into what they have presented to you. It’s like going to a fishery and request steak. Does that ever happen? ‘yes and no’. With that said, I listened to most suggestions, and this is how at the moment I can serve some “wants” – my way.
For me, cooking has always been about being of service to others, through private catering and developing recipes. Also, to teach. I had to try many things to find my footing and where and how to do it best. Considering my other areas of life.
The late Julia Child once said: “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients.” This is what I hope these recipes and video will illustrate. In making videos, I had a trial and error phase, until I found this way.
I hope to get your feedback about this style, as I think it’s more me. I’m not sure if I’ll get over my shyness of being in front of the camera anytime soon. So until then, please give my method a chance. Just sit, relax, watch and enjoy the music compilation too.
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South African Steamed Buns, Slow Roasted Brisket, Cabbage and Spinach Slaw
Equipment
- 2 Enamel Pasta Plates Get here: https://shop.andiswaskitchen.com/product/plates/
- 1 Enamel Steamer Pot Get here: https://shop.andiswaskitchen.com/product/pots/
- 4 Enamel Expresso Cup Get here: https://shop.andiswaskitchen.com/product/cups-2/
- 1 Enamel Cup Get here: https://shop.andiswaskitchen.com/product/cups/
- 1 Baking Tray Get here: https://shop.andiswaskitchen.com/product/baking-tray/
- 1 37 Baking Pan Get here: https://shop.andiswaskitchen.com/product/baking-pans/
- 1 30cm Basin Get here: https://shop.andiswaskitchen.com/product/basin/
Ingredients
- 330 g Flour more for kneading
- 2/3 Cup Water more if needed (used enamel mug)
- 1 Teaspoon Yeast
- 1 Teaspoon Salt
- 4 Teaspoons Sugar
- 20 ml Vegetable Oil
BRISKET
- 1.5 kg Beef Brisket
- 1 Cup Cup Chicken or Beef Stock
- 1 Cup Basil and Onion Passata
- 1/2 Cup Expresso Fruit Chutney about 30ml
- Salt and Pepper
- 3 Garlic Cloves
- 1 – 2 Teaspoon Sugar
- 2 Tablespoons Fruit Chutney
- 2 Tablespoons Tomato Paste
- 2 Shallots or 1 Brown Onion
- 1 1/2 Teaspoons Kashmiri Masala
- Olive Oil extra virgin
- 1 Expresso Cup Red Wine about 80ml
CABBAGE AND SPINACH SLAW
- Red Cabbage
- White Cabbage
- Carrot Basil
- Spinach
- Spring Onion
- Salt
- White Balsamic Vinegar
- Olive Oil extra virgin
Instructions
- Sieve flour and weigh all the ingredients.
- Mix all the ingredients into a large bowl (I used a 30cm enamel bowl).
- Use a wooden spoon to roughly mix the dough then start kneading with your hands for about 5 minutes or until the dough is soft and does not stick to the hands or bounces back when a tip of the finger is inserted (slightly).
- Grease the bowl and dough with oil, so the dough doesn’t stick.
- Cover the bowl with a cling wrap and kitchen towel (keeping it in a warm place) and let rise for an hour or until it doubles in size.
- Cut the dough into 8 equal sizes and shape the dough into balls, place the balls into the greased enamel pasta plate and let them rise again (proof) for 30 minutes.
- Add a cup of water into a large steamer pot, and place the enamel plate inside. Cover the pot with the lid.
- Steam the buns for 30 minutes or until it is well done.
- Allow the buns to cool completely before serving.
- Serve with brisket and slaw or eat it with butter and tea. Enjoy:-)
FOR THE BRISKET
- Preheat the oven to 170°C.
- Place the brisket in a roasting pan, trim off excess fat, then season well with salt and pepper. Drizzle with olive oil and massage the meat.
- In a jug, mix chicken or beef stock, sugar, fruit chutney, Kashmiri, tomato passata, tomato paste and win. Mix well and pour over the meat.
- Add roughly cut onion and garlic.
- Cover with a heavy-duty foil, slow roast in the oven for 2 hours then remove the foil, roast for 1-hour 20mins or until the beef is tender to your satisfaction.
- In the same roasting pan, pull the roasted brisket apart by securing the joint with a fork and shredding the meat with another fork. Then mix it the gravy
- Pile the pulled brisket on a steamed bun, add cabbage and spinach slaw. Then drizzle yoghurt and mayonnaise dressing.
FOR THE CABBAGE AND SPINACH SLAW
- Thinly chop cabbages, spinach, spring onion, carrots (into julienne cut) and basil..
- In a medium bowl, toss spinach, cabbage, spring onion, carrots and basil.
- Season with salt and pepper, drizzle olive oil and balsamic vinegar.
Video
Hi Andiswa,
I really want to make this for lunch, I have been salivating over it since seeing it over the weekend; where do you put the ingredients i.e. Passata, carrot basil (is it something I have to make on the side…I googled)
Hi Ishshah,
I hope you are well💕
Thank you for visiting the site.
Passata is tomato puree, but the one I used is flavoured with onion and basil.
You can find passata or tomato puree at any major grocery shop.
if you don’t find flavoured one, just add fresh basil leaves (chopped) on the mixture,
not too much though, so it doesn’t dominate the flavour of the sauce.
I stumbled on your web page while looking for recipe to make sour porridge the way my grand used to make it. I love your page and recipes. And what a cool idea to stock enamel products that we are forever searching for in town. Love your concept!
Thank you so much Thabs, your feedback truly uplifted my spirit, I really appreciate it🥰
I wish you a happy and healthy new year.