There sure has been a lot of negative talk and feelings about South Africa recently, a string of bad news, crime and a tumbling economy has left more than just a few South Africans wondering about their future here. The one thing South Africa will always do right however, apart from a braai, is being a fiercely proud nation. Wherever you go around the world you are bound to bump into a fellow Saffa, and you are more than likely to receive an invite for a braai. We are a proud rainbow nation, and with such a melting pot of cultures, its no wonder our cuisine is voted among the world’s best!
For Heritage Day this year, why not spend more time with the people that are close to you, and less time in the kitchen? We have been experimenting with our Instant Pot recently and when we were challenged to come up with perfect Heritage Day meal plan, we jumped at the chance to create a full menu in this life saving appliance. Head on over to our IGTV to see the video, or read on for the full menu plan.
Heritage Day Menu
- Tender Lamb Curry Served with Sticky Jasmine Rice
- Decadent Peppermint Crisp Baked Cheesecake
Lamb Curry Ingredients:
- 800g/1kg chopped stewing lamb
- 1 tin crushed tomato OR 3/4 grated tomato
- 1 medium onion finely diced
- Handful of fresh coriander to garnish
To Marinade:
- 1 cup plain yoghurt
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp cracked black pepper
- 1 tsp fine cinnamon
- 1 tsp red chilli powder
- 1/4 tsp ground cardamom
- 1 tbsp ginger/garlic masala
- salt to taste
Start off by mixing together the yoghurt and spices and marinade your lamb for a minimum of 2 hours (trust me, the longer the better). While that is sitting, get on with your Jasmine Rice (this can also be done in the Instant Pot).
Jasmine Rice
- Using a ratio of 1:1. Rinse your rice under water until clear (when using a pressure cooker this is a must).
- Take two cups of Jasmine Rice and two cups of water and put into your Instant Pot
- Place cover on and turn valve to seal.
- Set on a manual setting of 5 minutes on high pressure. Do a natural release for 10 minutes and then switch to vent to open.
- Perfect sticky jasmine rice.
Curry
- Saute the onions with ginger/garlic until they begin to get a bit golden.
- Add in your marinated lamb and saute for about 1 minute and then add 1/4 cup of water and your tin of tomatoes.
- Optional to add in potatoes if you wish (I did).
- Switch off saute and select meat/stew function and cook for 27 minutes. I did a natural release for about 10 minutes. If you want to thicken up your sauce a little, when you remove the lid switch to saute function again for about 3 minutes.
That’s it. Its literally that easy to create a lamb curry that tastes like its been simmering for hours!
Now it wouldn’t be a Heritage Day lunch without some dessert and tea so here is my take on the traditional “Peppermint Crisp Dessert”; how about a Caramel Peppermint Crisp baked cheesecake? Yes, done in an Instant Pot!
Peppermint Crisp Baked Cheesecake
Ingredients:
For the base:
- 1 packet peppermint chocolate chip biscuits, crushed
- 100 g butter, melted
For the filling:
- 250 g cream cheese
- 250 g mascarpone
- 125 ml sugar
- 30 ml cake flour
- 80 ml cream
- 2 eggs
- 1 egg yolk
- 100 g Peppermint chocolate, finely chopped
For the topping:
- Half a tin of Caramel Treat
- 100 g finely chopped mint chocolate
Method:
- Start by measuring a spring form pan to your Instant Pot, make sure it fits in the Instant Pot, on the metal trivet with the handles up. Then grease your pan and place baking paper on the bottom.
- Mix your crushed biscuit and melted butter into the bottom of the pan and chill in the freezer while you get on with the filling.
- Cream together the mascarpone, cream cheese, sugar, four and cream together until smooth. Add in the egg and egg yolk and then fold in the chopped chocolate. Pour into the chilled biscuit base.
- Pour 250 ml of water into your instant pot and place the metal trivet inside with the handles facing up. Cover your cheesecake with a double layer of foil and carefully lower onto the trivet.
- Close the lid and set valve to seal. Select pressure cook function and choose 40 minutes. Let it do a natural release for about 20 minutes and then open valve to venting. Once your metal popper has gone done, safely open up you lid and take your cheesecake out.
- Take out of the foil and chill in the fridge, for a minimum of 1 hour, preferably overnight.
- Once chilled top with your Caramel Treat and chocolate.
There you have it! A proudly South African meal to celebrate your Heritage Day, all cooked in an Instant Pot with under an hour of total cooking time! If you had to buy one “extra” kitchen appliance, this should be it! Happy Heritage Day to all, what will you be making?
Recipe adapted from Cooked Inc.
*Disclaimer โ this is a collaboration between Instant Pot SA and In these Stilettos.