Wow! When we asked Jackie Cameron’s School of Food and Wine students to come up with a Mexican styled recipe to dish up in our Mexican Cantina this month, we were blown away by the inventive style and vivid flavour combination of Michelle Engelbrecht’s fabulous recipe.
Just reading the recipe is mouth-wateringly good – try it out for yourself – and be prepared for Mexican waves from your dinner guests.
1 ½ cups Champagne Valley flour
2.5ml Oryx Desert fine Salt
2.5ml baking Powder
¼ cup Platinum sunflower oil
½ cup warm water
Combine flour, Oryx Desert salt and baking powder. Add the oil and water and knead until soft. Divide the dough into 4 equal balls. Cover the balls with a cloth and make fillings.
15g salted Butter
15g olive oil
1 medium onion
15ml red hot masala powder
10ml turmeric powder
500g beef mince
15ml white wine vinegar
10ml white sugar
½ slice white bread soaked in 40ml milk
½ lemon zest
Oryx Desert salt and Oryx Desert pepper to taste
In a pan, melt butter and oil. Add the onions and sauté. Add spices and allow cooking. Then add the mince till it is cooked. Add the white wine and sugar while cooking. Add the soaked bread. Finish off with raisins, chutney, zest and salt and pepper.
Tomato Onion Bredie
2 tbsp Oryx Desert fine salt
1/2 cup spirit vinegar
1 tsp red hot masala powder
10g Champagne valley cake flour
Place chopped tomatoes and onion in a bowl. Add the salt, cover and leave overnight. Bring vinegar, sugar, masala and flour to the boil, stirring continuously until sugar crystals are dissolved. Add the tomato and onion mixture and cook for about 55 minutes. Use as much as needed and store remaining bredie in a sterilized container in the fridge.
Blend everything together in a blender and set aside for serving.
1 punnet dhania
250g grated gouda cheese
Preheat oven to 200˚C. Roll out the tortillas thinly. Place a bunch of fresh dhania in the middle. Add a spoon of bredie. Add a big serving of bobotie and finish with grated cheese. Wrap the tortilla by bring the corners to the middle and pinching closed to secure it is well closed. Bake for 15 minutes or until well browned and crisp.
Serve with the salsa on the side.
Michelle Engelbrecht (chef and photographer)