Add the soaked bread, egg, all spice, parsley and seasoning. 2 slices white bread, crusts removed. 60 ml (¼ c) olive oil, for frying. 1 Soak the bread in water then remove, gently squeeze out the excess water and set aside. Heat the butter and 5 ml (1 t) oil in a large nonstick frying pan and fry the onion and garlic until translucent. Heat the remaining oil in a large nonstick frying pan and fry the frikkadels, a few at a time, for 3 minutes on each side. 5 Pour the sauce and frikkadels in a baking dish, sprinkle cheese over and bake for 10 minutes or until the cheese is melted. 2 slices white bread, crusts removed. 60 ml (¼ c) olive oil, for frying
Stir with a fork to fluff and loosen the grains, turn the heat off. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie
Stir with a fork to fluff and loosen the grains, turn the heat off. Make sure you buy the best quality mince you can afford, as it really makes the dish, there’s nothing worse than an oily and fatty cottage pie
the dish is made up of rice cooked in a spiced meat stock which is then placed in a banana leaf with curry, frikkadels (Dutch meatballs), blachan (shrimp paste) and plantains or aubergines (brinjal)
For the Frikkadel ( meatballs). Ok , now check your pot with the bones and onions and give it another stir … Ensuring that it don’t burn … Keep on simmer
Also don’t forget some nutty breadwith an old favourite like chicken liver and smoked snoek paté. Am definitely going to do egg mayo sarmies – always a winner, two varieties – one with a healthy splash of peri peri sauce for the brave
