HEART-WARMING, AFFORDABLE MEALS FROM FATIMA SYDOW

Easy, nutritious, affordable and delicious dishes from Fatima Sydow Cooks, the latest book from the legendary TV chef

PILCHARD FRIKKADELS
SERVES 6

My mother used to make bowls of pilchard frikkadel mixture and then call me inside to help her roll it into balls, ready to fry. She told me she always made enough to be able to send some to Aunty Shirley around the corner, who loved them, and also to have some left over for our school lunches the next day. Easy to make, economical and top marks in flavour.

INGREDIENTS

FRIKKADELS

2 cans (2 x 400 g) pilchards
4 slices stale bread, broken into small pieces
2 eggs
1 small onion, finely chopped
15 ml (1 Tbsp) paprika
5 ml (1 tsp) dried crushed chillies
10 ml (2 tsp) garlic, finely chopped
Salt and pepper, to taste
15 ml (1 Tbsp) parsley, finely chopped
125 ml (1⁄2 cup) fine breadcrumbs
125 ml (1⁄2 cup) Cheddar cheese
Oil, for frying

TOMATO SAUCE

2 onions, sliced
3 tomatoes, sliced
Salt and pepper to taste
45 ml (3Tbsp) sugar

SAVOURY RICE

250 ml (1 cup) cabbage, shredded
1 small onion, sliced
2 carrots, grated
5 ml (1 tsp) garlic, chopped
Salt and pepper, to taste
10 ml (2 tsp) chicken stock powder
500 ml (2 cups) cooked yellow rice
Oil, for frying

MASHED POTATOES

5 potatoes, peeled and cubed
60 g butter
125 ml (1⁄2 cup) milk
Salt, to taste
125 ml (1⁄2 cup) grated Cheddar cheese (optional)

METHOD
1. For the frikkadels: Remove the fish from the sauce and place it in a bowl. Do not discard the sauce. Remove and discard any bones.

2. Next, add the rest of the ingredients except the oil and mix with your hands. Pour about 30 ml (2 Tbsp) of the reserved pilchard sauce into the mixture and stir to combine. Cover with cling wrap and place in the fridge for 15 to 20 minutes.

3. Shape the mixture into balls and fry in shallow oil until brown on all sides. Set aside.

4. For the tomato sauce: Heat some oil in a pan over medium heat and add all the ingredients for the sauce. Fry until the onions and tomatoes are soft, about 10 minutes. Remove from the heat and set aside.

5. For the savoury rice: Heat the oil in a large pan and stir-fry the cabbage, onion, carrots, garlic, salt, pepper and chicken stock powder until the onions are golden brown. Add the yellow rice and fry for 5 minutes. Remove from the heat and set aside.

6. For the mashed potatoes: Cook the potatoes in boiling salted water until soft to the touch. Drain and place in a large bowl. Now, add the butter, milk, salt and cheese, if using, and mix in well using a masher or hand whisk. The mashed potatoes should not be too runny.

7. Serve the frikkadels with the rice, tomato sauce and mashed potatoes.

TUNA RICE
SERVES 4–6

The fundamental rules about food are to use what’s available where you are, what you can afford and what you prefer. Once you know this, you are free to create any dish you like. This recipe came together according to those rules: leftover rice, a can or two of tuna, a bit of this and a bit of that, knowing what would enhance the dish, and going back to the fridge to rummage for any other leftovers I might have missed.

INGREDIENTS

75 ml (5 Tbsp) oil
1⁄2 onion, chopped
4 cloves garlic, chopped
30 ml (2 Tbsp) parsley, chopped
30 ml (2 Tbsp) fresh chillies, chopped
125 ml (1⁄2 cup) baby spinach
2 cans (2 x 340 g) tuna in salt water, drained
15 ml (1 Tbsp) black pepper
30 ml (2 Tbsp) soy sauce
15 ml (1 Tbsp) masala spice
750 ml (3 cups) sweet yellow rice, cooked

FOR GARNISHING

125 ml (1⁄2 cup) fresh coriander, chopped
30 ml (2 Tbsp) chives, chopped

METHOD
1. Heat the oil in a pan over medium heat, add the onion and garlic and fry for 2 minutes. Next, add the rest of the ingredients, except the rice, and fry for 5 minutes. Now add the rice and stir-fry for another 5 minutes.

2. Sprinkle with chopped coriander and chives and serve.

COOK’S NOTE
For a more complete meal, add 3 cubed potatoes that have been deep-fried until soft and golden brown. Stir them through the rice before garnishing with the coriander and chives.

Related article: Plan your meals like a pro

CREAMY MUSSEL CURRY
SERVES 4

We moved from Manenberg to Rocklands in Mitchells Plain in the 1980s. Our house was a mere 15-minute walk from the beach at Mnandi, so we spent many summer days there sunbathing and swimming. The rocks were covered in mussels, thick blankets of purple-black shells. On days when the cupboards were bare, my mom would send us to the beach to pick mussels off the rocks. It was so much fun; we would race to see who could collect the most the fastest. We would walk home with satisfied smiles, excitement starting to build, because we all knew what was coming next... Mom’s mussel curry! I’ve tweaked her recipe a bit and I’m certain she would have loved it.

INGREDIENTS

45 ml (3 Tbsp) oil
1 medium onion, finely chopped
10 ml (2 tsp) dried crushed chillies
5 ml (1 tsp) turmeric
15 ml (1 Tbsp) paprika
15 ml (1 Tbsp) garlic & ginger paste
30 ml (2 Tbsp) masala mix
Salt and pepper, to taste
1 kg mussels on the half-shell
250 ml (1 cup) fresh cream
125 ml (1⁄2 cup) chopped fresh coriander, plus extra for garnish lemon juice, to taste

METHOD
1. Heat the oil in a large pan on medium heat, then fry the onion and crushed chillies until the onion is golden brown. Add about 125 ml (1⁄2 cup) water and braise for 10 minutes.

2. Next, add the turmeric, paprika, garlic and ginger paste, masala mix, salt and pepper and 125 ml (1⁄2 cup) warm water and allow to simmer until the spices are cooked. Add the mussels, fresh cream and coriander and a squeeze of lemon to your taste. Cover with the lid and heat through.

3. Sprinkle with some chopped coriander and it’s ready to serve with basmati rice, toasted baguette or rolls.

COOK’S NOTE
Instead of dried chillies, you can use fresh chillies.

Related article: Meals for busy moms

STRAWBERRY, COCONUT AND CHOCOLATE BALLS
MAKES 40

Each year, towards the end of November, on the day my dad received his annual bonus, my late mother and my siblings and I would take a bus to town to go shopping for all the goodies we could not afford during the year. We would walk through the Cape Town city centre to the Parade where my mom would buy curtains, bedding, clothes and shoes for us, and of course something to eat. Then it was off to Wellingtons, the sweets and dried fruit shop... When I make these delicious strawberry chocolate balls, I am instantly transported back to those days, to my first chocolate and coconut sweet treat from Wellingtons.

INGREDIENTS

1 drop pink food colouring
1 drop strawberry essence (available from baking shops)
300 g (300 ml) condensed milk
400 g fine desiccated coconut
300 g plain chocolate, melted

METHOD
1. In a small bowl, stir the food colouring and flavouring essence into the condensed milk. Add the condensed milk mixture to the coconut and stir well until combined.

2. Take about 15 ml (1 Tbsp) of the coconut mixture and shape it into a ball. Repeat with the remaining coconut mixture. Refrigerate for 10 to 15 minutes.

3. Using a fork, gently dip each ball into the melted chocolate and let the excess chocolate run off. Repeat until all the coconut balls have been dipped in the chocolate. Allow the chocolate to harden, then serve.

COOK’S NOTE
If the coconut mixture is too dry, add an extra tablespoon of condensed milk.
You can make different flavours and colours depending on what you prefer. For example, use yellow colouring with lemon flavouring or green colouring with mint flavouring.
You can also dust the chocolate balls with coconut or icing sugar.

EASIEST PANCAKES
MAKES 5–6

I call these the easiest pancakes because all the ingredients in this recipe are a measure of 1. So you know you won’t forget how much of this and how much of that... The batter comes together in a jiffy and the pancakes are all gone in an even shorter jiffy.

INGREDIENTS

250 ml (1 cup) milk
1 egg
5 ml (1 tsp) vanilla essence
250 ml (1 cup) cake flour
5 ml (1 tsp) baking powder

METHOD
1. In a bowl, whisk together all the wet ingredients. Add the flour and baking powder and stir until just combined.

2. Using a non-stick pan on medium to high heat, pour in 125 ml (1⁄2 cup) of batter for each pancake. For a bigger pancake, use about 180 ml (3⁄4 cup).

3. Cook until bubbles appear on the surface and the bottoms are golden brown, about 3 minutes. Flip the pancakes and cook for another 2 to 3 minutes. Transfer to a warm plate and serve immediately with golden syrup, caramel sauce, cream, ice cream and/or fruit of your choice.

COOK’S NOTE
If the pancakes stick to the pan, wipe the pan with some oil or butter or spray with cooking spray.