cinnamon sticks Archives

Lamb recipes

Cape Malay lamb breyani

1 hour total

Curry recipes

Egg curry

15 minutes

Doughnut recipes

Bollas (Doughnuts)

30 minutes

Christmas dessert

Red wine poached pears

30 minutes

Chops recipes

Chops chutney

30–35 minutes

Christmas dessert

Cherry-stained poached pears

30 minutes

Berry recipes

Black Forest trifle

10 minutes

Beef recipes

Mavrou

2 hours 15 minutes

Beans recipes

Chicken and baked bean curry

50 minutes

Biryani recipes

Cariema Isaacs’s Instant Pot Biryani

1 hour 15 minutes

Eid recipes

Rasmalai

30 minutes, plus 2 hours chilling time

Brisket with sweet-and-sour plums

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 50 minutes

Ingredients

1 Woolworths frozen beef brisket with dry rub, thawed
For the sweet-and-sour plums:
12 plums, cut into chunks
2 T fresh ginger, minced
2 cloves
2 cinnamon sticks
4 star anise
2 T honey
150 g treacle sugar
1 cup red wine vinegar
1 cup apple juice

Method

1. Place the brisket in a foil container, then braai over medium coals, covered, according to package instructions.

2. To make the plums, simmer all the ingredients together, covered, for 20 minutes.

3. Slice the brisket and serve with the plums.

Cook's note: Leftover brisket makes delicious sandwiches with tomato and gherkins.

Find more braai recipes here

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Cape Malay lamb breyani

Egg curry

Bollas (Doughnuts)

Red wine poached pears

Chops chutney

Cherry-stained poached pears

Black Forest trifle

Mavrou

Chicken and baked bean curry

Cariema Isaacs’s Instant Pot Biryani

Rasmalai

Brisket with sweet-and-sour plums

Brisket with sweet-and-sour plums

Ingredients

Method