Family Food

My poor Mom lived under the huge shadow of her mother-in-law in the kitchen, lucky for me my mother-in-law is so skinny she doesn't cast a shadow when she stands side-ways!

She does however have huge shoes to fill in the patience department (about a size 50!)! She never gets upset, she is the most composed person I have ever met. I can't imagine staying calm with 4 sons, none of which have a calm bone in their bodies, but she never misses a beat.

One thing my mother did make, that I think even my Ouma would have been jealous of was her frikadels! I used to sit in the kitchen while she fried them, with my most 'hang-dog" look on, waiting for her to give me a tester!

My son is much the same, except he doesn't do "hang-dog", he waits for me to turn my back, then
steals one and runs and hides in his room! I guess that's the difference between girls and boys!

I always make a huge batch, they freeze very well, and are perfect lunch box snacks.

I don't stick to my Mom's recipe, but the basics are there, I hope you go and treat your family with this one.



Frikadels

1kg Beef Mince
1 Large Onion grated
3 Garlic cloves minced
15ml dried Origanum
15ml dried Thyme
1 teaspoon fresh Ginger minced
1 Chilli chopped fine
1 teaspoon smoked Paprika
45ml Bread crumbs
1 egg
Salt and white pepper
Flour for dusting (I use Rice flour because it is lighter, but you can use regular)
Oil for frying

Preheat your oven to 160°C.
Mix all the ingredients except the flour in a large bowl. You have to use your hands to really mush it together!
I make my balls about 4cm diameter, but you can make them whatever size suits your taste. Roll in the flour.
Heat your pan to medium hot, add a little oil and fry the balls in batches until browned. Don't worry if they are not cooked through, you are going to finish them in the oven.
Place each batch in a baking tray in the oven and once they are all done bake for about 15 -20 mins.
The best way to check is to break one open and have a cook's privilege!

I serve mine with cabbage.
Place the 1 cup if finely shredded cabbage per person in the pot. Add 10ml of olive oil for each cup and about 5ml of water. Then add caraway seeds (a teaspoon per cup) and sultanas (a small hand full per 2 cups). Put on a low heat, covered and cook until soft and glossy.