Copyright © JOHAN VAN WYK & TIME TO COOK™Johan van …...Malay Fish Cakes Sardines and spinach...

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Copyright © JOHAN VAN WYK & TIME TO COOK™ All rights reserved.

Johan

Typewritten Text

Johan

Typewritten Text

Johan

Typewritten Text

Johan van Wyk

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Copyright © JOHAN VAN WYK & TIME TO COOK™ All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form whatsoever without express permission of the author. Disclaimer and Terms of Use: This book is the result of the author’s personal experience and research. While all reasonable efforts have been made to ensure accuracy of information provided in this book, the author assumes no responsibility for any liabilities resulting from the use of this information. Any references to business entities, organization or people are for illustration purposes only. Any perceived slights are unintentional. This book is not intended to replace advice and recommendations made by the doctor, physician, and/or nutritionist. Always ask a medical expert whenever you see anything contradicting. Effort has been made to ensure that the information in this book is accurate and complete, however, the author does not warrant the accuracy of the information, text and graphics contained within the book. The Author does not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only. This eBook first published in August 2014 in PDF format by Johan van Wyk with the assistance of WDA publishing Loughborough United Kingdom.

http://www.wdapublishing.com/

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PREFACE This book is as a result of my love of food and cooking. I retired in 2010 after spending 34 years in the civil engineering construction industry. My work took me to many parts of Africa where I discovered many different cuisines. I collected

recipes wherever I could and ended up trying most of them. The recipes in this book have not all been tried and tested by myself. Where you see you know

that I have tried it and has a 5 rating. However, not everyone’s taste buds are the same so change where you feel you have to. Remember, a recipe is just a guide and it is up to you to follow your taste buds and your heart. Special thanks to Jenny, my wife, Marie, my Mom and Rosemary, my sister in law for all their help during the time it took me to compile, test, sort and edit these recipes. I invite you to share in the delights of this special collection. All the measurements are metric. There is a handy conversion table on page 7 if needed. Don’t be afraid to experiment.

Johan van Wyk Happy cooking. Good luck and “bon appetite”

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Contents

RED MEAT African basic stew

African stew

Basic Beef Stew

Beef and Milk Stout Stew

Biltong (Jerky)(Savoury Dried Meat)

Bobotie

Boepensie

Boerewors

Boerewors casserole

Braaied Chops

Bunny Chow

Cape Lamb Stew

Cape Malay casserole

Cold Tongue with Muscadel Sauce

Curried mince vetkoek

Curried mogodo (tripe)

Curried Ox Tongue

Frikkadels – (Meat Balls)

Lamb Bredie

Lamb or Mutton curry

Mince & Beans Curry Bunny Chow

Minced Beef breyani

Mutton Breyani

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Mutton with rice

Ostrich

Oxtail and Banana

Oxtail in sweet sherry

Pap and Wors Pie

Pofadder

Sheep’s Head Baked in the Oven

Skaap Wors (Mutton/Lamb sausage)

Skilpad– (Liver in Caul)

Sosaties (kebabs)

Tail & Tripe

Tomato Oxtail

Traditional Boerewors

Tripe and Trotters

Trotters and Beans

CHICKEN African Buffalo Wings

African Chicken Wings

Chicken and Noodles

Chicken curry

Chicken Livers Peri Peri

Chicken Sosaties ( kabobs, kebabs)

Chicken Wings

Chicken Wings with Soy sauce

Chicken with Chutney and Mayonnaise

Cornmeal Chicken Wings

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Crumbed Sardines

Curried Cabbage and Liver with Isidudu (Pumpkin Pap)

Curried kaiings (crackling)

Curry and Honey Wings

Fried Chicken

Hot Wings

FISH Bokkems

Cape Malay Pickled Fish

Malay Fish Cakes

Sardines and spinach stew

TARTS / DESSERTS & SIDES Braai Sauces (3 sauces)

Crustless Milk Tart

Custard Melkkos

Koeksisters

Mealie (Sweetcorn) bread

Mealie pie

Milk tart 1

Milk tart 2

Putu pap (crumbly)

Roti

Shredded Cabbage with Garlic

Soetkoekies (sweet cookies)

Vetkoek

Waterblommetjies (Water lilies)

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HANDY CONVERSIONS

NOTE: Measurement and Weight Conversions are rounded off for convenience.

Temperatures Celsius Fahrenheit Gas Mark

Very slow (cool) 120° 235° ¼

Slow 150° 300° 2

Moderate 180° 350° 3

Moderately hot 200° 400° 6

Hot 220° 425° 7

Very hot 240° 475° 9

Measurements

Quarter cup 62,5 ml 1 Cup 250 ml

Half cup 125 ml 1 Tablespoon 15 ml

¾ cup 187,5 ml 1 teaspoon 5 ml

25 ml 1 T + 2 t 175 ml 9 T

50 ml 3 T + 1 t 200 ml 12 T

75 ml 5 T 225 ml ½ C + ⅓ C + 1 T

100 ml ⅓ C + 1 T 250 ml 1 C

125 ml ½ C 275 ml 1 C + 1 T + 2 t

150 ml ⅓ C + ¼ C + 1 t 300 ml 1 C + 3 T + 1 t

1 C corn flour 125 g 250 ml 1 pint = 2 cups

1 T corn flour 7,5 g 15 ml

1 C sugar 225 g 250 ml 1 qt = 2 pints

1 C powdered milk 125 g 250 ml

1 C rice 200 g 250 ml 1 qt. = 4 cups

1 C breadcrumbs 75 g 250 ml

1 C grated cheese 100 g 250 ml 1 qt = 1 liter

1 C butter 250 g 250 ml

Weight Conversions

Grams Ounces Kilograms Pounds

25 1 0,45 1

50 2 0,90 2

110 4 1,80 4

175 6 2,75 6

225 8 4,55 10

250 9 5,00 11

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Biltong (Jerky)(Savoury Dried Meat)

12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin) 2.5 litres warm water 121 teaspoon brown sugar 21 teaspoon bicarbonate of soda 12.1 teaspoon milled pepper 121 teaspoon coarsely ground coriander 250 ml brown vinegar 560 g fine salt 2 teaspoons saltpetre (optional) Cut the meat along the natural dividing lines of the muscles, down the length of the whole leg or a portion of it. Cut the pieces into strips 5 to 7 cm wide and 10 to 12 mm thick, with some fat on each strip. Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and coriander together and rub the mixture into the strips of meat.. Layer the meat in a cool place for about 1 to 2 days, depending on how thick the meat is and how salty you want it to be. Mix the vinegar and water and dip the biltong into it. Pat the pieces of meat dry and hang them up on S-shaped hooks - or use pieces of string - about 5 cm apart so that air can circulate freely in a cool dry place. Leave for about 10 days or until the biltong is dry enough to your liking.

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Boepensie

2 sheep’s kidneys (membrane and core removed and minced) 1 sheep’s liver (membrane and veins removed and minced) 121 teaspoon crackling or speck, minced 1 onion, finely chopped 1 teaspoon nutmeg 11 teaspoon brown vinegar 75 g sultanas 11 teaspoon cake flour 1 reticulum (blaarpens), cleaned Sauce: 1 onion, sliced 11 teaspoon butter 500 ml boiling water 21 teaspoon brown vinegar 21 teaspoon brown sugar 21 teaspoon apricot jam salt and pepper 21 teaspoon cake flour Mix the first 8 ingredients, not the reticulum, together. Stuff the reticulum with the mixture and sew up the opening. Cover with water, and boil until cooked. Remove froth the water and cool completely. Sauté the onion in the heated butter until soft. Add the boiling water, brown vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to the boil. Thicken with cake flour and boil thoroughly. Thinly slice the Boepensie and serve with the sauce.

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Boerewors

Boerewors is a traditional South African Braai (BBQ) sausage. There are many secret recipes on how to make boerewors but here I provide you with my recipe I got from my Dad. See also: Traditional Boerewors 2 kg of chuck beef (fat and gristle removed) 750 de-boned thick rib of pork 200 g of pork fat (spek) 1 tablespoon ground coriander 2 tablespoons salt a good pinch of nutmeg ½ cup vinegar About 90 g of pork casings Cut the meat and spek into small cubes. Sprinkle the seasoning over the meat (not the vinegar), mix well and then mince together. Add the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate for 24 hours in a covered, non-metal container. Optional: You can experiment by adding additional ingredients. For a curry flavour add a tablespoon of curry powder to the above recipe. For a garlic flavour add finely crushed and chopped garlic and for a sharper taste add more vinegar). Do not overcook sausage. About 12-15 minutes over slow coals should do well. Serve with other BBQ dishes like Mealie Bread.

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Cold Tongue with Muscadel Sauce

1 pickled beef tongue 1 carrot, sliced 1 onion, unpeeled and sliced 4 sprigs parsley water 2 bay leaves Muscadel Sauce 250 ml muscadel (sweet dessert wine) 125 g dried apricots, sliced 50 ml wine vinegar 1 orange, juice and rind 1 small onion, finely chopped 1 clove garlic, crushed 50 ml redcurrant jelly salt and freshly ground black pepper Place the meat in a large saucepan and cover with water. Add the bay leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and simmer for 3 to 4 hours, until skin peels away easily. Remove meat from the saucepan and allow to cool. Remove the skin and clean the base of the tongue. Slice and serve with muscadel sauce. To make the Muscadel sauce: Soak the dried apricots in wine for 6 to 8 hours. Heat the vinegar and orange juice in saucepan and simmer the onion and garlic until tender. Add the apricots, wine, jelly and orange rind and bring to the boil. Boil for 5 minutes; remove from the heat, season and cool.

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Frikkadels – (Meat Balls)

750 g minced beef 5 teaspoons butter 1 medium onion, finely chopped 1 thick slice white bread 2 eggs 1 teaspoon salt a pinch of ground pepper a pinch of ground allspice 1. Heat 1 teaspoon of the butter in a large frying pan and sauté the onion in it for about 5 minutes. 2. Soak the bread in a little water. Squeeze most of the water out and mash with a fork. 3. Combine the onion with the mince, bread, eggs, salt, pepper and allspice and shape into balls. 4. Heat the remaining butter in the frying pan and brown the frikkadels, a few at a time turning often so as to brown all over. 5. Turn down the heat to a low setting and continue cooking for about 10 minutes, or until cooked through.

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Traditional Boerewors

See also: Boerewors 1.5 kg beef 1.5 kg pork 500 g bacon, diced 1 teaspoon ground pepper 50 ml ground coriander 2 ml freshly grated nutmeg 1 ml ground cloves 2 ml ground dried thyme 2 ml ground allspice 121 teaspoon red wine vinegar 1 clove garlic, crushed 21 teaspoon salt 50 ml Worcestershire sauce 85 g sausage casings Cut the beef and pork meat into 30 mm cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate Fill the sausage casings firmly but not too tightly with the meat mixture. Can be fried, grilled or barbecued over coals. Makes about 3.5 kg

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Braaied Chops

(this recipe adapted from a recipe on Ina Paarman’s Kitchen) 4 loin chops Garlic Pepper Seasoning Olive oil 4 skewers (metal works best) BBQ Marinade Season the chops with the Garlic Pepper Seasoning and drizzle with olive oil on both sides. Put onto skewers. Move the coals to one side. Place chops, fat side down to crisp up the fat over the coal free zone on a very slow fire (vent closed) to prevent flare-ups. When the fat is crisp, slash through the fat. Even out the coals, take the chops off the skewers and lay them flat on the grid. Baste with Marinade every time when you turn the chops. Cook until done to your liking.

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http://www.paarman.co.za/

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Pofadder

A traditional South African sausage somewhat resembling the snake that It’s named after. venison liver, heart and kidneys, cleaned and diced large intestine of venison milled pepper 30 ml crushed roasted coriander seeds 1 teaspoon dried thyme 11 teaspoon Worcester sauce Clean the intestine thoroughly. Mix the liver, heart and kidneys with the salt, pepper, coriander seeds, thyme and the Worcester sauce and stuff the mixture into the intestine. BBQ over moderate coals for approximately 15 to 20 minutes, turning once.

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Skaap Wors (Mutton/Lamb sausage)

5 kg mutton/Lamb cubed 200 g mutton intestine, cleaned 3 ml dried thyme 3 ml dried sage 1 teaspoon grated nutmeg 1 teaspoon ground allspice 11 teaspoon salt 2 teaspoons freshly ground black pepper 250 ml sweet Muscadel wine Mix all the ingredients together and mince. grill a little of the mixture in a small frying pan; then taste and, if too few herbs have been used, add more. Fill the mutton casings with meat and link sausages every 150 mm . Hang in a cool draughty place to enable it to be wind-dried . Grill in a pan or over coals.

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Skilpad– (Liver in Caul)

The name of this dish is derived from the tortoise shell appearance. 1 sheep’s liver, chopped 200 g sheep’s flank, minced sheep’s Caul – (lacy membrane obtainable from the butcher) 1 onion, chopped 1 tablespoon grape vinegar 1 egg 1 cup breadcrumbs 1 tablespoon curry powder nutmeg Preheat oven to 180 C. Mix all the ingredients together in a mixing bowl. Put 1 tablespoon full of the mixture into pieces of sheep’s Caul. Fold each piece of Caul into a neat parcel and secure with a toothpick. Place in a roasting pan and grate nutmeg on top. Bake for 40 – 50 minutes until the juices run clear. Do not overcook.

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Sosaties (kebabs)

1 kg lamb cut into 25 mm pieces 500 g pork cut into 25 mm cubes 1 garlic clove, peeled Salt, pepper 4 tbsp oil 1 cup onions, chopped 1 tbsp curry powder 1 clove garlic, minced 2 tbsp sugar 1 tbsp tamarind paste 2 cups white vinegar 2 tbsp apricot jam 2 tbsp cornstarch dissolved in 2 tbsp red wine ½ cup dry sherry Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss. In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. Sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the corn starch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated marinating sauce.

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African Chicken Wings

For the wings 20-24 Chicken wings --tips removed (keep for stock) 4 Garlic cloves 2 Shallots 1 ½ teaspoons Salt 1 tablespoon Chinese 5 spice 2 teaspoons Paprika 1 teaspoon Dried rosemary -- crumbled ½ teaspoon Cayenne -- or to taste 2 tablespoons Vegetable oil for the sauce ⅓ cup peanut butter ¼ cup Canned cream of coconut -Well stirred 2 garlic cloves -- chopped ¼ cup Water ¼ cup Red bell pepper -- chopped ⅛ teaspoon Dried hot red pepper flakes Or to taste 1 teaspoon Soy sauce coriander sprigs The wings: Mince and mash the garlic and shallots to a paste with the salt. In a large bowl stir the paste together with the 5 spice powder, paprika, rosemary, cayenne, and the oil. Mix well. Add the chicken wings. Toss and stir them until they are completely covered with the marinade. Let them marinate, covered and chilled for 4 hours or overnight. Arrange the wings, skin side up, on the rack of a foil lined large broiler pan and bake them in the upper third of a preheated 220C oven for 25 to 30 minutes or until they are golden. The wings may be prepared one day in advance, kept covered and chilled and then reheated before serving. The sauce: In a blender, blend together the peanut butter, cream of coconut, garlic, water, bell pepper, red pepper flakes and the soy sauce until the mixture is smooth, season the sauce with salt, to taste.

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Chicken Livers Peri Peri

500 g chicken livers (trimmed and cleaned) Marinade 41 teaspoon wine vinegar 41 teaspoon olive oil 11 teaspoon lemon juice 2 cloves garlic, crushed 2 red chillies, seeded and chopped 1 teaspoon ground cumin 1 teaspoon ground coriander salt and freshly ground black pepper 2 bay leaves Sauce 30 ml olive oil 30 g butter or margarine 1 onion, thinly sliced 11 teaspoon tomato paste 11 teaspoon Worcestershire sauce 121 teaspoon chicken stock 30 ml brandy To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. Simmer gently for 5 minutes. Pour in brandy, heat through.

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Chicken Wings with Soy sauce

8 Chicken -- wings-washed ¼ cup Vegetables oil 1 teaspoon Garlic; -- chopped 3 teaspoons Soy sauce -- sweet dark ¼ teaspoon Aromat -- optional 1 cup Water 1 Onion -- sliced 1 teaspoon Ginger -- finely chopped 2 Green onions -- cut into 25 mm pieces. Directions: Cook chicken wings in water on high heat for 10-12 minutes. Add oil and cook for 15 minutes on medium heat or until chicken is brown on both sides. Reduce heat to med high, drizzle all wings with sweet dark soy sauce one tbsp at a time. Stir 4 or 5 times. Make sure that all wings are coated. Add remaining ingredients. Simmer on low heat for 5-8 minutes. Remove from heat. Let stand 3-4 minutes.

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Cornmeal Chicken Wings

10 chicken wings ½ cup cornmeal ¼ cup Lime juice ¼ cup Oil ½ teaspoon Crushed red pepper 2 tablespoons Margarine or butter 2 tablespoons Flour ½ teaspoon Ground cumin ½ teaspoon Salt ⅛ teaspoon Pepper Mix lime juice, oil and red pepper in large glass or plastic bowl. Cut each Chicken wing at joints to make 3 pieces. Place wings in oil mixture and stir to coat. Cover and refrigerate 3 hours stirring occasionally. Drain. Heat oven to 220 C. Heat margarine and mix with Remaining ingredients in plastic bag or mixing bowl. Shake wings in Cornmeal mixture to coat and place in pan. Bake, uncovered, 20 minutes. Turn and Bake until golden brown, 20 to 25 minutes longer.

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Hot Wings

24 Chicken wings 4 tablespoons Lee & Perrins Hot Sauce (or Tabasco) 4 cups Peanut oil 4 tablespoons Butter 1 tablespoon White vinegar Pinch of Salt Freshly grated pepper to taste Cut off the tip of each wing (keep for stock). Cut the main wing bone and second wing bone at the joint. Sprinkle the wings with salt and pepper to taste. Heat the oil in a deep-fat fryer or large casserole. When it is quite hot, add half of the wings and cook about 10 minutes, stirring occasionally, when the chicken wings are golden brown and crisp, remove them and drain well. Add the remaining wings and cook about 10 minutes or until golden brown and crisp. Drain well. Melt the butter in a saucepan and add the hot sauce and vinegar. Put the chicken wings on a warm serving platter and pour the sauce mixture over them.

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Chicken with Chutney and Mayonnaise

8 Chicken portions (whatever you prefer) ½ teaspoon thyme 1 teaspoon crushed garlic 1 chicken stock cube. Water Salt and pepper to taste. Sauce: ¾ C mayonnaise 4 T hot chutney Boil the chicken with all the above (except the sauce) in enough water to cover for about 15 mins. Place in an ovenproof dish. Make the sauce and pour over the chicken. Bake in oven at 180º C for 45 mins.

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Fried Chicken

1 whole chicken, cut into pieces 375 g flour 2 eggs 950 ml buttermilk 231 teaspoon barbeque sauce 30 ml Worcestershire sauce 11 teaspoon steak sauce 471 teaspoon oil for frying 1 ½ teaspoon garlic powder 1 ½ teaspoon onion powder 2 teaspoon salt ½ teaspoon coarse ground black pepper In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided pan. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

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Curry and Honey Wings

1 kg Chicken wings ½ cup Honey ½ cup Butter ¼ cup prepared mustard (the hamburger/hotdog type) 1 teaspoon Salt 1 tablespoon Curry (mild or hot) Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 180ºC for 1¼ hour's basting every 15 min's.

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African Buffalo Wings

6 T Hot pepper sauce. 40 chicken wings separated at joints (keep the wing tips for stock) 4 Tablespoons Margarine (NOT BUTTER) 2 Tablespoons honey or syrup 1 Teaspoon crushed garlic 1 Teaspoon onion powder 1 Tablespoon Worcestershire sauce 1 Tablespoon apple cider vinegar 1 Tablespoon lemon juice ½ Cup tomato sauce ½ Teaspoon black pepper 1 Tablespoon soy sauce or salt to taste Sauce: Mix all the ingredients (except the chicken) in a small pot over low heat until the margarine is melted. This makes enough sauce for about 40 wings It must be slightly thick but still runny. If not adjust with water or a mixture of Maizena and water depending on weather you want it thinner or thicker. Preparing the chicken: First boil the wings in water for about 10 minutes, dry them before putting them into the hot oil. Fry in hot oil for about 12 to 15 minutes until crisp. Drain on a paper towel to get rid of most of the oil. Put the wings in a Ziploc bag or any plastic container with an airtight lid and pour in the sauce. Seal the bag / container and shake violently so as to coat all the wings. Enjoy hot or chilled. NB!! Once cooled down do NOT reheat.

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Chicken Sosaties ( kabobs, kebabs)

750 g Chicken breasts – bone and skin removed and cut into 25mm squares 24 bamboo skewers _ soak in water (weigh them down with a spoon) in the fridge over-night Marinade ¼ C Olive oil ¼ C Red wine vinegar 2 teaspoon Sugar 10 Garlic cloves -- minced 1 teaspoon Dijon mustard ½ teaspoon Salt ½ teaspoon Pepper ½ teaspoon Dried tarragon ½ teaspoon Dried oregano Appetizer sauce 1 C Mayonnaise 2 teaspoon Dijon mustard 1 teaspoon Garlic -- minced 2 teaspoon Dried tarragon ½ C Pineapple juice Vegetables 3 large Red bell peppers – 25 x 20 mm ___ 72 strips 2 large Green bell peppers _ 25 x 20 mm ___ 48 strips 1 large Yellow onion _ 25 x 20 mm ___ 96 strips Marinade: Add all ingredients except the chicken to a non-aluminium mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 10 mm overall. Cut the chicken breast meat into 25 mm squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain. Sosaties: Assemble on skewers in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the skewers on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to the equipment's heat output. Serve immediately, 4 per quest, with dipping sauce, about ¼ C per serving. Appetizer Sauce: Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavours. Serve cold.

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Chicken Wings

24 Whole chicken wings 8 Spring onions -- cut into 25 mm pieces 4 Fresh jalapeno peppers -- seeded and coarsely chopped 2 tablespoons Distilled white vinegar 4 Garlic cloves -- chopped ¼ cup Vegetable oil Lime wedges 1 tablespoon Ground allspice 2 teaspoons Dried thyme ¼ teaspoon Cayenne 1 teaspoon Salt ½ teaspoon Freshly ground pepper 1. Rinse chicken with cold water and pat dry. Cut off and keep for stock pointed tip of each wing and halve wings at the main joint. 2. In a food processor, combine scallions, jalapeno peppers, vinegar, allspice, garlic, thyme, salt, pepper, and cayenne. Process until well blended. With machine on, slowly pour in oil and puree until a thick paste forms. 3. In a large bowl, combine chicken wings and paste. Toss until wings are well coated. Cover and refrigerate overnight 4. Preheat broiler. Arrange wings on broiler pan about 6 inches from heat and broil, turning once, until nicely browned outside and cooked through, about 20 minutes total. Serve warm or at room temperature with lime wedges and lots of napkins.

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Bokkems

Harders (mullet) coarse cooking salt Gut and wash the harders thoroughly. salt the fish very well and layer them in a large container in a cool place for 24 hours. Next day remove the fish from the salt and thread a length of strong twine through the eyes to form bunches of 10. Hang the fish out in a windy place until dry – 4 to 5 days - but bring them in overnight.

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Crumbed Sardines

400 g fresh or frozen whole sardines 50 ml cake flour 1 egg 11 teaspoon milk 121 teaspoon dried breadcrumbs oil – to deep fry coarse salt Dust the sardines with flour. Beat the egg and milk together and dip the fish in the mixture. Roll the fish in the breadcrumbs, coating them completely. Deep fry in hot oil, then drain on absorbent paper. Sprinkle the fish with coarse salt and serve them immediately.

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Malay Fish Cakes

Flaked raw fish (skinned and boned) 1 Chopped tomato 2 thin slices bread soaked in a little water and cooking oil 1 egg beaten squeeze of lemon juice chopped parsley salt, pepper and nutmeg to taste Mix all together and form into balls, roll in flour and fry in oil. The mixture must not be too soft. For variation mincemeat can replace the fish.

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Shredded Cabbage with Garlic

1 small head of cabbage 2 cloves of garlic, minced 4 tablespoons butter ½ teaspoon salt ¼ teaspoon black pepper Quarter the cabbage and discard the core. Cut the quarters into 5 mm thick slices. Melt the butter in a large skillet. Add cabbage and garlic. Stir to coat the cabbage. Cover the skillet and cook over low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally. Season with salt and pepper.

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African basic stew

800 g stewing steak, lamb or pork, cubed 700 g potatoes, peeled and cut into 2.5 cm dice 2 carrots, peeled and roughly chopped 2 red onions, peeled and roughly chopped 2 sticks of celery, trimmed and roughly chopped 1 x 410 g jar or tin of good-quality cooked chickpeas, drained 2 x 400 g tins of good-quality plum tomatoes, chopped 1 tub of fresh live yoghurt, to serve zest and juice of 1 orange a handful of fresh coriander, leaves picked, to serve 2 sprigs of fresh rosemary, leaves picked 1 level teaspoon ground cumin 1 heaped tablespoon smoked paprika Olive oil salt and freshly ground black pepper Preheat the oven, but the temperature will depend on how long you want to cook the stew for. If you want it ready in 3 hours, preheat it to 180ºC, but if you want to cook it for 6 hours then you need the oven on at 140ºC. Put a large casserole-type pan on the stove top on a high heat and add a couple of good lugs of olive oil. Let this heat up, then add the potatoes, onions, carrots, celery, rosemary, cumin, paprika, and orange zest and juice, and stir together. Cook for 1 minute, then mix around again before adding the meat, the chickpeas and the tomatoes. Season lightly with salt and pepper and pour over enough water to cover everything. Bring to the boil and put into the oven. You are now free to go out for a few hours.

NOTES

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Beef and Milk Stout Stew

1 kg lean stew beef, round or lean chuck, cut in 2.5 cm cubes 3 thick slices bacon, diced ¼ cup all-purpose flour 2 large onions, chopped, about 2 to 3 cups 1 clove garlic, minced 2 to 3 cups diced or sliced carrots 1½ cups Milk Stout (or Guinness) 1 cup beef broth 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce 1 bay leaf ½ teaspoon dried leaf thyme 2 to 3 cups diced potatoes 2 tablespoons fresh chopped parsley ½ teaspoon salt ¼ teaspoon ground black pepper In a large saucepan or Dutch oven over medium heat, cook the bacon, turning, until lightly browned. In a food storage bag, combine the flour, 1/2 teaspoon of salt, and pepper. Add beef cubes and toss until well coated. Add the beef and onions to the bacon and continue cooking, turning frequently, until beef and onions are browned. Add the garlic and cook, stirring, for 1 minute longer. Add the carrots, stout, and broth. Stir in the tomato paste and Worcestershire sauce. Add the bay leaf and bring to a boil. Reduce heat to low, cover, and cook at a low simmer for 1½ to 2 hours, or until beef is very tender. Add the thyme and potatoes to the beef mixture and bring to a boil. Cover, reduce heat, and simmer for about 30 minutes longer, until potatoes are tender. Stir in the parsley and add salt and pepper, to taste. Cook for 5 minutes longer. Serve with crusty rolls, biscuits, or slices of freshly baked Irish soda bread.

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36


Basic Beef Stew

½ kg stewing beef 1 kg beef shanks 2 large onions water 3 tablespoons flour 1 tablespoon butter 1 tablespoon olive oil 2 cups diced rutabaga 5 to 6 carrots, peeled and sliced 3 cups diced potatoes salt and pepper, to taste 2 tablespoons chopped parsley 2 tablespoons flour whisked with about 3 tablespoons cold water until smooth, (optional) ½ teaspoon salt ¼ teaspoon pepper Put the beef shanks and chopped onions in a large saucepan or Dutch oven; cover with about 6 cups of water. Bring to a boil. Cover, reduce heat to low, and simmer for 1½ to 2 hours. Remove the bones, dice the meat and put back in the pot. Toss the stew beef pieces with the 3 tablespoons of flour, salt, and pepper. Heat butter and olive oil in a large skillet over medium-high heat; add the coated beef pieces and cook, stirring, until browned. Add to the pot with the other beef. Cover and cook over low heat for 1 hour longer, or until beef is tender. Add the rutabaga and carrots; cover and cook for 15 minutes. Add the potatoes; cover and cook for about 20 minutes, or until vegetables are tender. Add salt and pepper to taste, along with the parsley. To thicken, if desired, stir the optional flour and water mixture into the stew and cook, stirring, until thickened.

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http://en.wikipedia.org/wiki/Rutabaga

http://en.wikipedia.org/wiki/Rutabaga

37


Boerewors casserole

6 thickish boerewors sausages cut into 100ml lengths. Olive oil, for frying 10 baby onions, peeled 5 rosemary sprigs 1 large glass red wine 2 x 400 g tins chopped tomatoes 2 x 400 g tins cannellini beans 2 garlic cloves, peeled and sliced 4 small dried chilies, crumbled 2 large handfuls breadcrumbs Crusty bread, to serve 1 Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 2–3 sprigs of the rosemary and a few pinches of salt and black pepper. Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly. Pour in the wine and simmer gently until it’s almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes. 2 Preheat the oven to 180°C. Spoon the casserole into a baking dish and bake for 10–15 minutes. Meanwhile, heat a large pan over a medium heat. Add a splash of olive oil, the garlic and chilli, the chopped leaves of the remaining rosemary and the breadcrumbs, and stir-fry until golden brown. Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes.

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http://en.wikipedia.org/wiki/Boerewors

http://en.wikipedia.org/wiki/Boerewors

38


Minced Beef breyani

Mince Layer 500 g lean beef mince 2 onions, thinly sliced 3 cloves 3 cardamom pods, bruised 2 pieces stick cinnamon 1 teaspoon crushed fresh ginger 1 teaspoon crushed garlic 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon crushed dried chilli 1 teaspoon turmeric 30 ml tomato paste 125 frozen diced carrots 125 g frozen peas 4 tablespoons butter 150 ml water Rice Layer 400 g (500 ml) long grain rice 100 g (121 teaspoon) large brown lentils 2 teaspoons salt 2 ml turmeric 1 liter water Rice Layer: Simmer the rice and lentils in water with the turmeric and salt for 20 minutes. Rinse and drain in a colander. Mince Layer: Combine onions, mince, cloves, cardamom, ginger and garlic and cook in a large saucepan over medium heat for 30 minutes, stirring to create a smooth texture. Add the cumin, coriander, chilli powder, turmeric, salt and tomato paste. Cook for a further 10 minutes or until spices are well blended. Add the mixed vegetables and cook for 5 minutes. Spoon half the rice mixture into a large saucepan or ovenproof dish, top with mince mixture and end with a layer of the remaining rice. Dot with butter and sprinkle with water. Cover the pan with a tight-fitting lid and cook on high for 5 minutes. Reduce heat and simmer on medium for about 30 minutes. Serve with salad and chutney.

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39


Tomato Oxtail

1 oxtail, cut into joints 820 g tomatoes, chopped 200 g baby carrots 18 pickling onions 3 celery sticks, sliced 2 cloves garlic, crushed 250 ml meat stock 11 teaspoon lemon juice 11 teaspoon cooking oil 30 ml chopped parsley 2 bay leaves 2 sprigs fresh thyme 4 black peppercorns 7 ml salt Place the oxtail in a heavy-based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2½ to 3 hours or until the meat is tender. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. Sprinkle chopped parsley over. Serve with rice or pasta.

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40


African stew

Adapted from Jamie Oliver’s Amazing lamb rack Recipe. 1 rack of lamb 150 g feta cheese 12 semi dried tomatoes 12 black olives, pips removed olive oil 3 sprigs of fresh rosemary 3 cloves of garlic A small bunch of fresh flat leaf parsley 8 whole baby potatoes 4 large carrots chopped roughly 4 turnips peeled and quartered 8 whole baby corn cobs Preheat the oven to 190 C. Cut the meat between the bones (not all the way through) Finely chop the parsley, semi dried tomatoes and olives and mix with the feta. Insert this between the pieces of meat. Tie securely in about 4 places. put the vegetables into a roasting dish. Finely chop the rosemary and garlic, mix with a little oil and rub it all over the meat, cover and put in the fridge for at least 1 hour before cooking. Remove from fridge and allow it to get to room temperature for about 15 minutes. Put the lamb on top of the vegetables in the roasting dish. Put into the centre of the oven and roast – see cooking times below. When done to your liking, remove the tray from the oven. Remove the lamb from the roasting tray and put the vegetables back in the oven while the lamb is resting. Let the lamb rest on a board for 10 minutes before carving. Serve with the roasted vegetables. Cooking times: Rare = 25 minutes Medium Rare = 30 minutes Medium = 35 Well Done 40-50 minutes.

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http://www.jamieoliver.com/recipes/lamb-recipes/amazing-lamb-rack

41


Cape Lamb Stew

Recipe courtesy of Ron & Viv Moon 1 kg neck of lamb – cut into cubes 4 rashers bacon - chopped 4 large potatoes 2 large carrots 2 large marrows 75 g dried apricots 12 button mushrooms 2 x Onions – chopped 1 tblspn butter 2 tblspns oil Lamb stock – enough to cover White wine – good slurp Salt, pepper to taste 100 ml cream Corn flour/water (ratio of 1:1) Place the chopped onion into a saucepan with a little water (not enough to cover), bring to the boil and cook until all the water has boiled away, stirring occasionally. Add butter and continue to cook and stir until the onions are browned. In the potjie, brown the meat in oil. Remove and drain. Add the bacon to the pot and brown. Add the cooked, browned onions. Stir to combine. Return the lamb, along with a good slurp of white wine and enough lamb stock to just cover. Bring to the boil, then put on the lid and cook slowly over a gentle heat for 1 hour. Add chopped vegetables and apricots and season to taste. When the vegetables and meat are cooked, thicken the liquid with a mix of corn flour and water and add 100 ml of cream. Serve with rice. Serves 4 to 6

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http://www.guidebooks.com.au/about.htm

42


Lamb Bredie

750 g Stewing mutton or lamb, cut into cubes 3 Potatoes, cubed 500 g Vegetables (see variations) 3 tablespoons Oil 1 Onion, chopped Seasonings to taste ½ cup Water or white wine Salt and pepper to taste Heat the oil in a large, heavy-bottomed pot over medium-high flame. Add the mutton or lamb in batches and brown well. Remove to a plate and set aside. Add the onion and desired seasonings to the pot and sauté until the onions are cooked down and just beginning to brown, about 5 minutes. Add back the browned meat and pour in the water or wine. Bring to a boil, then reduce heat to very low, cover tightly, and simmer for about 1½ hours. Stir in the desired vegetables, potatoes, salt and pepper. Increase heat to medium and return to a boil. The reduce heat to low again, cover and simmer for another 30 to 45 minutes. Adjust seasoning and serve with rice. Variations For a Tomato bredie: use peeled, chopped tomatoes. For a Green bean bredie: use trimmed green beans. For a Cabbage bredie: use 1 head of chopped green cabbage. NOTE: to make a curry bredie add 2 teaspoons Curry Powder.

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43


Cape Malay casserole

1 kg neck of lamb – cut into cubes 2 x Onions – chopped 2 large carrots 4 large potatoes 2 large zucchinis 75 g dried apricots 12 button mushrooms 1 tbsp. butter (approx.) 2 tbsps. oil 4 rashers bacon - chopped Lamb stock – enough to cover White wine – good slurp Salt and pepper to taste 100 ml cream Corn flour/water (ratio of 1:1) Place the chopped onion into a saucepan with a little water (not enough to cover), bring to the boil and cook until all the water has boiled away, stirring occasionally. Add butter and continue to cook and stir until the onions are browned. Brown the meat in oil. Remove and drain. Add the bacon and brown. Add the cooked, browned onions. Stir to combine. Return the lamb, along with a good slurp of white wine and enough lamb stock to just cover. Bring to the boil, put on the lid and cook slowly over a gentle heat for 1 hour. Add chopped vegetables and apricots and season to taste. When the vegetables and meat are cooked, thicken the liquid with a mixture of cornflour and water and add 100 ml of cream.

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44


Tripe and Trotters

4 sheep's trotters, cleaned and chopped 1 sheep's tripe, cleaned salted water 21 teaspoon brown sugar 1 teaspoon white sugar 2 whole cloves 2 teaspoons peppercorns 1 teaspoon coriander seeds 1 teaspoon allspice berries 1 bay leaf 2 teaspoons salt 2 ml milled pepper 1 large onion, sliced 11 teaspoon curry powder 2 teaspoons turmeric 500 g small potatoes Soak the trotters and tripe in enough salted water to cover for 1 hour. Drain. Boil each separately in enough fresh cold water to cover for about 1 hour, or until soft. Drain, reserving the liquid from the trotters. Dice the meat, add the reserved liquid and all the other ingredients and simmer, covered, for about 45 minutes.

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45


Sardines and spinach stew

2 tins of canned sardines. oil for frying 1 cup water 1 onion, finely chopped 1 clove of garlic, minced 1 or 2 ripe tomatoes, chopped 500 g spinach, cleaned and stems removed Cayenne pepper or red pepper to taste salt and black pepper to taste Heat a few spoonful’s of oil in a large saucepan and fry the onion and garlic for a few minutes. Add the spinach and fry on high heat for a few minutes, stirring continually. Stir in the tomatoes, salt and pepper and water. Reduce heat, cover, and allow to simmer for twenty minutes. Add the sardines and continue to simmer for another 5 minutes. Serve with rice.

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46


Trotters and Beans

Recipe courtesy of FunkyMunky 8 pig's trotters or 8 sheep's trotters 300 g sugar beans, rinsed and soaked overnight 21 teaspoon vinegar 1 teaspoon white sugar 2 cloves 1 teaspoon ground coriander 1 teaspoon allspice 1 large onion, sliced 20 ml curry powder 2 teaspoons turmeric Cover trotters with salted water and soak for one hour. Drain. Simmer sugar beans in cold water for 45 minutes or until tender. Cool in water. Cover trotters with plenty of fresh cold water and cook until tender, about 45 minutes. Remove trotters and dice, retaining liquid. Return meat and add all other ingredients to stock, except beans. Simmer covered for about 45 minutes. Season. Drain beans. Put in a warm serving dish and pour curry over. Serve with rice.

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http://funkymunky.co.za/meat.html

47


Tail & Tripe

1 kg ox tail Some tripe 8 baby potatoes Some baby carrots 2 onions sliced 2 bay leaves 7 ml salt (heaped teaspoon) Pinch pepper 30 ml chutney 30 ml honey 7 ml curry powder 60 ml brown vinegar 20 ml tomato sauce ½ c flour 3 T oil 30 ml margarine 500 ml water and 500 ml beef stock Coat the ox tail and tripe with the flour in a plastic bag. Fry the coated meat, curry powder and onions with the oil and margarine in a heavy pot until the meat is brown on all sides. Add the beef stock and scrape lose any bits stuck to the bottom of the pot with a wooden spoon. Add the bay leaves, salt, pepper, chutney, honey, vinegar and tomato sauce. Bring to the boil and reduce the heat. Simmer gently for 4 hours with the lid on. Check the pot every half hour and add water if needed. Add the potatoes and carrots and simmer for another hour or until the potatoes are done. Serve with samp (Below) or rice. Samp 1. Boil enough water to cover the samp and soak overnight. 2. The next day boil the samp with 1 teaspoon salt for about 1 hour or until soft.

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48


Curried Ox Tongue

1 kg ox tongue 5 whole peppercorns 1 onion, coarsely chopped 2 bay leaves 2 sprigs parsley Sauce 4 carrots, cut into julienne strips 1 chicken stock cube 250 ml boiling water 250 ml cream 60 ml vinegar 30 ml sugar 11 teaspoon curry powder 1 teaspoon cumin seeds 1 teaspoon garam masala 1 ml ground ginger 1 teaspoon ground coriander 250 g stoned prunes salt pepper cornflour Place the ox tongue in a large saucepan or pressure cooker. Add the peppercorns, onion, bay leaves and parsley and simmer for about 2 hours or until the tongue is tender (for 1 hour if cooking the tongue in the pressure cooker). Remove the tongue from the cooking liquid and remove the skin while still hot. Slice the tongue. In the meantime prepare the sauce: Boil the carrot strips in the chicken stock cube dissolved in the boiling water until tender but still crisp. Add the remaining ingredients for the sauce and simmer until the sauce has thickened. Stir occasionally. Season with salt and pepper and thicken with cornflour mixed to a paste with a little water if necessary. Serve with the tongue or place the tongue slices in the sauce and heat through.

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49


Sheep’s Head Baked in the Oven

I am not sure where this comes from…………I will try it someday! Ask the butcher for a whole sheep’s head scraped clean of wool. At home clean it some more to get rid of all the wool, use hubby’s razor! Scrape the inside of the ears with a sharp knife to clean them properly. Open the mouth and rinse the inside properly, let the water run out the throat. Fill a bucket full of water and place a handful of salt in, stir to dissolve. Place the head in the water and ensure that it’s completely covered. Soak for an hour, then remove from water and rinse, then dry the head with paper towels. Put some salt in the mouth and salt the whole head on the outside as well. Wrap tin foil around the ears to stop them from burning. Place the head in the oven in the baking saucepan at 120 degrees C. Leave in the oven for a good few hours, overnight if necessary. A bit of water will ensure that the meat will not dry out. Now you have to have someone with whom to share the sheep’s head. And it can’teaspoon just be anybody, it must be someone that you love, someone who will not freak if the head appears on the table with a mouth full of grinning teeth, because eating a sheep’s head is an intimate affair…… You and the loved one sit down with the head between you. He has the knife. First he cuts off a piece of lip and eats it, then he cuts off another piece and gives it to her. Then he cuts a piece of cheek off and eats it, then cuts a piece of cheek off and shares it with you. The dog gets the nose. And so you work the way through the whole head. An eye for an eye and a cheek for a cheek, and don’t forget the ears, it’s nice as they crunch as you eat them. But it’s when you get to the brain that the love is really tested, because a sheep has a small brain and it has to be shared. And only one tongue and that has to be shared as well! Never, ever prepare a sheep’s head if you are not sure of the love!!

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50


Oxtail in sweet sherry

1 kg jointed oxtail. 500 ml Old Brown Sherry. (Any sweet sherry will do) 300 ml water. 8 to 10 whole button onions. 16 whole baby carrots. 8 whole baby potatoes, peeled. 1½ cups frozen green peas. 250 ml water for mixing soup powder. 25 g of oxtail soup powder. 1 teaspoon salt or 2 ox-tail cubes 1 teaspoon ground allspice. 10 button mushrooms cut in half 4 tablespoons flour 1 clove garlic minced Heat the pot until very hot. In a plastic bag, coat the meat with the flour Brown the meat in its own fat about 10 mins. Add the water and sherry, cover and simmer gently for 1½ hours. Add the onions and garlic replace the lid and simmer for another 2 hours. Have an occasional peek, adding more (boiling) water if necessary. Arrange the carrots, potatoes, peas and mushrooms in layers on top of the meat. Cover and simmer for another hour. Mix the water, soup powder, salt/cubes and allspice and add. Simmer for 15 minutes. Serve with rice or Mealie bread click here.

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51


Oxtail and Banana

1 Large oxtail, cut into pieces 2 Ripe bananas, sliced 3 Medium onions, finely sliced 5 Medium carrots, cut into strips 12 Baby potatoes 250g Button mushrooms 1 Large tomato, sliced 5ml Chopped parsley 10 Whole small onions 2 Garlic cloves, finely chopped 30ml Butter 0.5 Red chilli, finely chopped 5 Whole cloves 5ml Mixed herbs 2 Bay leaves 500ml Warm water Salt and pepper to taste Sauce 62ml Brown vinegar 20ml Tomato sauce, 20ml Chutney 20ml Honey 10ml Medium curry powder Coat the Pot with the butter and heat. Braai the meat for about 15 minutes Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water) Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours In the meantime, mix the ingredients of the sauce and put one side. After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe. Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour Add the sauce and allow to simmer for a further 30 minutes

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52


Chicken curry

2 kg skinless chicken thighs or breasts 3 large grated onions 5 skinless tomatoes 1 large tin tomato paste 4 heaped teaspoons masala 3 bay leaves 2 dessert spoons crushed garlic 1 table spoon coriander 1 teaspoon fennel 2 large sticks cinnamon 2 teaspoons salt 2 teaspoons sugar 1 liter red wine 6 Large potatoes cut in half Sauté the onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes. Add chicken pieces and potatoes with a little more wine. Place the lid on the potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste. Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavour.

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53


Chicken and Noodles

8 Chicken breasts 500ml Uncooked shell noodles 30ml Cooking oil 2 Celery sticks, chopped 2 Tomatoes, sliced 1 Green-pepper, cut lengthwise 250g Whole button mushrooms 250ml Onion grass, chopped 15ml Parsley, finely chopped 10ml Mixed herbs 5ml Ground black pepper 3ml Dried rosemary 250ml Dry white wine 250ml Grated cheddar cheese Salt and pepper to taste Spice the chicken with the salt and pepper Heat the oil in the Potjie and braai the chicken, a few pieces at a time, until golden brown. Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all. Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients Cover with the lid and allow to simmer for about 1 hour. Sprinkle the cheese over and allow to simmer for a final 20 minutes

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54


Mutton with rice

1.5 kg neck of lamb slices 30 ml mutton tail fat or 11 teaspoon butter and 11 teaspoon cooking oil 500 g uncooked rice 8 medium potatoes, quartered lengthwise 2 large onions, finely chopped 2 cloves garlic, finely chopped 10-11 teaspoon salt Freshly ground black pepper to taste 2.5 litres meat stock Heat fat or butter and oil in potjie and sauté onion and garlic until transparent. Remove and set aside. Slash fat edges of meat to prevent curling while cooking. Add meat gradually to Potjie and fry until golden brown and crisp. Sprinkle meat with a little salt and pepper. Arrange potatoes on top of meat and sprinkle with remaining salt and pepper. Spread onion and garlic mixture over potatoes. Sprinkle the rice over everything. Heat stock in a separate potjie and pour carefully over rice. Season with more salt and pepper. The liquid should be 25 mm above the rice. Cover with lid and simmer for 1.5 – 2 hours or until the liquid disappears from the top of the rice.

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55


Ostrich

1.5 kg ostrich neck slices 10 small whole carrots 8 small, peeled potatoes or unpeeled new potatoes scrubbed clean 250 g chopped spinach mixed with 125 ml sour cream 250 g brown mushrooms, sliced 15 fresh pickling onions, peeled 30 ml cooking oil 4 leeks, sliced 2 fat cloves garlic, crushed 1 teaspoon dried or 1 sprig fresh rosemary 30 ml boiled green peppercorns, bruised 71 teaspoon brandy 50 ml dry sherry 371 teaspoon dry red wine or ½ red wine ½ chicken stock 30 ml lemon juice 1 tablespoon cake flour a little milk pinch nutmeg salt to taste Variations. Flavour the spinach with some of the following: bacon, ham, cheese, nutmeg and lemon juice) Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the Pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender. Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

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56


Waterblommetjies (Water lilies)

1kg Waterblommetjies 12 Pieces of sheep neck 4 Medium-sized onions, diced 250ml Water 6 Black pepper-corns 4 Bay leaves 3 Whole cloves 15ml Salt 15ml Aromat 10ml Dried parsley 2.5ml Ground black pepper 500g Baby carrots, peeled 15 Medium potatoes, quartered 500g Cauliflower 500g Whole button mushrooms 6 Baby marrow, sliced 4 Tomatoes, cubed 500g Mixed dried fruit, soaked in water for 1 hour 250ml Dry white wine 90ml Bisto (gravy powder) in 125ml Water Salt and pepper to taste Heat the Potjie (Dutch Oven) and melt the butter Brown a few pieces of meat at a time and remove Brown the onions until soft Return the meat and add the water, pepper-corns, bay leaves and cloves and 10ml of the salt. Cover with the lid and allow the Potjie to simmer for about 1 hour Mix the aromat, parsley, pepper and the remaining salt and sprinkle in-between the layered vegetables (layer the veggies as they appear in the recipe) Place the dried fruit on top and allow the Potjie to simmer for about 1.5 hours Sprinkle a little Aromat over the Potjie, cover with the lid and allow to simmer for 30 minutes. Finally, add the wine and the Bisto solution 30 minutes before the Potjie is served. Serves about 6

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http://www.my-easy-cooking.com/2013/08/11/waterblommetjie-bredie/

http://en.wikipedia.org/wiki/Aromat

http://en.wikipedia.org/wiki/Potjiekos

57


Bobotie

2 slices stale white bread (the crusts removed) 30 ml cooking oil 1 onion, thinly sliced 2 ½ ml ground cloves 1 teaspoon crushed garlic 3 ml salt 2 teaspoons curry powder 1 teaspoon turmeric 500 g beef mince 2 eggs 30 ml hot water 20 ml lemon juice 21 teaspoon sugar Topping: 1 egg (lightly beaten) 150 ml milk** bay or lemon leaves for garnishing Preheat oven to 160ºC. Soak bread in water for 10 minutes, squeeze out excess water and crumble. In a large frying pan, heat oil and braise onion until golden (about 7 minutes). Add the ground cloves, garlic, salt, curry powder and turmeric and simmer for 5 minutes. Break the 2 eggs into a large bowl and beat lightly. Mix in the mince. Add the onion mixture from the frying pan to the mince as well as the hot water, lemon juice, crumbled bread and sugar, and mix to combine well. Spoon the mixture into a well-greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven. Topping: Combine the egg with the milk and beat well** . Pour over the bobotie. Arrange bay leaves or lemon leaves as garnish. Return to oven and bake at 180ºC for 5-10 minutes, or until topping is set. **Instead of milk I use buttermilk and/or yoghurt.

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http://en.wikipedia.org/wiki/Bobotie

http://en.wikipedia.org/wiki/Bobotie

58


Bunny Chow

A really unique way of having a meal. I was working on the construction of the King Shaka International airport in Durban when I tried my first bunny chow. Take ⅓rd. loaf of bread and hollow it out. Then put whatever dish you have prepared in the hollowed out portion. Use the rest of the inside to mop up the gravy. Use your imagination for the filling (see following recipe), you’ll be surprised what you can put in a hollowed out loaf of bread!

Lamb or Mutton curry

1.5 kg lamb or mutton rib, trimmed of excess fat and cubed 6 to 8 dried peaches or apricots, finely chopped 2 large onions, finely chopped 500 g medium tomatoes, skinned and chopped 2 cloves garlic, crushed 21 teaspoon cake flour 30 ml fruit chutney 250 ml meat stock 1 teaspoon white vinegar 21 teaspoon sunflower oil 1 bay leaf 2 ml ground cinnamon 1 teaspoon ground coriander 2 ml ground cumin 20 ml curry powder 1 teaspoon turmeric 2 teaspoons salt milled black pepper Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent. Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly. Add the meat and brown lightly, adding a little more oil if necessary. Add the remaining ingredients and mix well. Simmer over moderate heat for 1 hour. Traditionally served with rice, sliced banana, desiccated coconut and chutney.

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http://en.wikipedia.org/wiki/Bunny_chow

59


Mince & Beans Curry Bunny Chow

1 loaf bread, halved and hollowed 250 g mince, pre-fried until just no longer pink 1 cup each kidney beans and sugar beans 1 clove garlic and similar sized piece fresh ginger, finely chopped 1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric 2 potatoes, cubed, two chopped onions and one carrot, grated 1 litre beef stock made with cube. 1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste 4 Tbsp oil Boil kidney beans in stock and add sugar beans and carrots to this after about half an hour. Continue boiling for another hour. Gently fry onions in about 4 tablespoons of oil until transparent. Add garlic, ginger and thyme. Keep frying for another minute or so. Add the curry. Keep stirring this mixture to prevent any catching for another three minutes. Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry. Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft. Adjust seasoning and thicken gravy a bit if required. Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!

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60


Cape Malay Pickled Fish

1 kg yellowtail, scaled and filleted, skin on coarse salt oil for pan frying 2 large onions, sliced 5 cloves garlic, chopped 1 cup grape vinegar half cup water half cup golden brown sugar 2 tsp coriander, ground 2 tsp cumin, ground 1 tbsp masala 1 tsp turmeric 2 bay leaves 4 allspice berries 4 cloves 8 peppercorns To firm up the flesh, sprinkle coarse salt on both sides of the fillet and let it stand in the sink for 20 minutes. Rinse under running water and pat dry with a paper towel. Cut the fish in portions with the skin attached. Do not cover fish with flour or butter but pan-fry pieces in oil till cooked through. To make the sauce, simply boil then simmer the rest of the ingredients together till the onions are cooked but still crisp to the bite (about 7 minutes). Layer the fish pieces in a ceramic or glass serving dish and cover each layer with the sauce and some onion. Be sure that the last layer is covered with sauce. Let it cool, then refrigerate. Will keep for a week in a cool place and longer in a fridge.

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61


Curried Cabbage and Liver with Isidudu (Pumpkin Pap)

Curried cabbage and liver: 41 teaspoon oil 500 g lamb's liver 1 large onion, chopped 750 ml cabbage, finely chopped 3 potatoes, peeled, diced and boiled 3 garlic cloves, crushed 11 teaspoon curry powder 11 teaspoon ground paprika salt to taste Isidudu: 750 ml cooked pumpkin 1 litre water 621 teaspoon maize meal 60 ml sugar 1 teaspoon salt Heat oil and gently fry liver until well cooked. Remove and keep warm. Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft. To serve, spoon curried cabbage over Isidudu and top with liver. Variation: Isidudu can also be enjoyed with warm milk or inkomazi or by adding margarine or butter and a little sugar. To make the Isidudu: boil water, then add sugar, salt and pumpkin, stirring to mix. Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.

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http://en.wikipedia.org/wiki/Isidudu

62


Curried kaiings (crackling)

4 C kaiings (pork crackling) 1 large onion sliced 3 potatoes, diced 2 tomatoes, skinned and diced 1 teaspoon medium curry powder 1 teaspoon turmeric sugar brown vinegar salt pepper Place the onion, potatoes and. Tomatoes in a heavy-based saucepan and add the curry powder and turmeric. Add a little water and simmer until the potatoes are soft. Add the kaiings and season to taste with sugar, brown vinegar, salt and pepper. Mix well and cook through. Serve with mealie rice. Serves 4.

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63


Curried mince vetkoek

Curried Mince 500 g mince, preferably lean beef or ostrich 2 teaspoons oil 1 large onion, coarsely chopped 2 cloves garlic, crushed 3 ml salt 41 teaspoon mild curry powder 2 medium carrots, sliced into thin strips 1 green pepper, finely chopped 1 green apple, grated 21 teaspoon fruit chutney 7 ml vinegar 30 ml tomato purée 3 ml Worcestershire sauce 150 ml water 1 large cooked potato, peeled and cubed 61 teaspoon frozen peas (optional) salt and freshly ground black pepper fresh coriander leaves for garnishing (optional) Vetkoek 1 kg cake flour 10 g instant yeast 2 teaspoons salt 650 ml lukewarm water (approximately) 1000 ml oil for deep-frying Heat the oil in a large shallow saucepan and sauté; the onion and garlic until fragrant and soft. Add the mince and brown well. Add the salt and curry powder and sauté; until fragrant. Add the carrot, green pepper, apple, chutney, vinegar, tomato puré, Worcestershire sauce and water and stir well. Cover partially and simmer for about 30 minutes or until the sauce has thickened. Stir occasionally. Add the potato and peas, stir gently and simmer until heated through. Season to taste and keep warm. Vetkoek: Sift the flour in a mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to the hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough about half the size if a tennis ball. Shape into rounds and leave in a warm place to rise until double in size. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture.

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64


Curried mogodo (tripe)

1.50 kg tripe, cleaned, pre-cooked and cubed 1 teaspoon salt 11 teaspoon lemon juice 60 ml oil 20 ml curry powder 1 onion, chopped 1 garlic clove, chopped 2 carrots, peeled and diced 115 g (1 can) tomato paste 400 g (1 can) chopped tomatoes 30 ml sugar Wash and rinse tripe thoroughly. Place in cold water, and add salt and lemon juice. Bring to the boil and simmer gently for 2 hours, or until tender. To make sauce: Heat oil and add curry powder, onion and garlic. Sauté until transparent, then add remaining ingredients and simmer for 15 minutes. Drain tripe and add to tomato sauce. Cook for a further 20 minutes. Serve hot with samp or maize rice.

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65


Mutton Breyani

1 kg mutton or lamb, cubed 11 teaspoon grated fresh root ginger 2 teaspoons crushed garlic 1 teaspoon salt 250 ml brown lentils 621 teaspoon basmati rice 250 ml cooking oil 300 ml hot water 6 potatoes, peeled and quartered 3 large onions, thinly sliced 6 hardboiled eggs, halved, for garnishing Marinade 3 sticks cinnamon 5 cardamom pods 2 green chillies 2.1 teaspoon turmeric 1 teaspoon roasted masala 30 ml garam masala 5 whole cloves 5 whole allspice a few strands saffron 1 large tomato, skinned and grated 250 ml buttermilk Wash and drain the meat in a colander. Rub ginger, garlic and salt into meat. Combine marinade ingredients and marinate meat for about 3 hours. Boil lentils until tender, about 20 minutes. Rinse and drain. Wash rice until water runs clear and drain. Heat 50 ml oil in a large saucepan over medium heat and add rice. Toss to coat well. Add 100 ml hot water and cook, covered for 5 minutes on medium.. Remove from the stove. Heat remaining oil in a large saucepan and fry potatoes on all sides until browned, about 4 minutes. Remove and set aside. Add onions and braise until brown and crisp for 7-8 minutes. Remove about a quarter of the onions from the pan and reserve. Add meat and spices to remaining onions and cook, covered for 30 minutes. Remove meat from saucepan and keep warm. Layer potatoes in same saucepan then layer other ingredients as follows: Sprinkle half the rice over potatoes, arrange meat mixture over rice, sprinkle lentils over, then remaining rice, top with reserved onions, dot with butter and sprinkle with remaining hot water. Close saucepan, sealing lid tightly. Cook on high for 5 minutes then simmer for 1 hour on low heat, not opening saucepan. Top with halved hard boiled eggs and serve with mango atchar.

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66


Pap and Wors Pie

This recipe from Antoinette Pottow. 2 C cooked pap 500 g cooked boerewors 1 tin cream style sweetcorn Grated cheddar cheese for topping 1 tin tomato and onion mix Preheat oven to 180C. Scratch the wors out of the skin so that it resembles mince. Place pap in the bottom of a big enough ovenproof dish. Spread the wors over the pap and then the tomato and onion mix and then the sweetcorn. Cover with the grated cheese and bake until the cheese is golden. Serve hot.

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https://www.etsy.com/people/antoinettepottow?ref=pr_profile

67


Mealie (Sweetcorn) bread

2 cups biscuit mix 1 cup creamed sweet corn 1 tablespoon sugar 1 egg ½ cup whole milk 60 g butter, melted In a large bowl, place the biscuit mix, creamed corn, and sugar. Add the egg and milk, and stir just until combined. Preheat the oven to 200 degrees C. Grease a 23 cm baking pan. Place the mealie mixture into the pan, and coat with the melted butter. Bake for 20 minutes.

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https://www.google.co.za/?gws_rd=ssl#q=mealies&safe=active

68


Mealie pie

410 g creamed sweet corn 410 g whole kernel corn 3 mealies, corn cut off the cobs 3 large tomatoes, chopped 5 large eggs 1 teaspoon vanilla essence 41 teaspoon brown sugar 121 teaspoon milk 80 ml cake flour 11 teaspoon baking powder salt, pepper, cinnamon and nutmeg, to taste 500 ml Cheddar cheese, grated Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170-ºC oven for 75 minutes or until set. Serve warm or cold.

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https://www.google.co.za/?gws_rd=ssl#q=mealies&safe=active

69


Vetkoek

Vetkoek 1 kg cake flour 10 g instant yeast 2 teaspoons salt 650 ml lukewarm water (approximately) 1000 ml oil for deep-frying Sift the flour in a large mixing bowl and add the yeast and salt. Mix well. Add just enough lukewarm water to make a soft dough and knead for about 15 to 20 minutes or until the dough is smooth and elastic and no longer sticks to the hands. Coat the top of the dough with oil, cover with a tea towel and leave to rest in a warm place for about 10 minutes. Knock the dough back and break off pieces of dough. Shape into rounds and leave in a warm place to rise once more until double in volume. Heat the oil until very hot and deep-fry the vetkoek until golden brown and done. Drain on paper towelling. Make a slit in the vetkoek and fill with the hot curried mince mixture. Sprinkle the filling with extra coriander leaves, press the vetkoek gently to close and serve.

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http://en.wikipedia.org/wiki/Vetkoek

70


Roti

3 cups flour 1 teaspoon salt 3 T oil enough water to form a soft dough 1 cup soft butter or margarine oil for frying Mix the flour and salt in a large mixing bowl and add the oil. Rub in until the mixture resembles fine breadcrumbs. Add water and mix to a fairly soft dough. Roll out on a floured surface and roll to the size of a 23 x 32cm rectangle. Spread the dough with softened butter and roll it up like a Swiss roll. Cover with a tea towel and leave for 30 minutes. Break off pieces of dough and form into balls the size of tennis balls. Roll out each ball into a disc the size of a dinner plate. Fry in hot oil for 2 minutes on each side. Serve immediately with a curry filling, or on the side.

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http://en.wikipedia.org/wiki/Roti

71


Putu pap (crumbly)

4 C mielie meal 4 C water 2 tsp salt Bring water and salt to boil. Remove from heat and add mielie meal to form a heap in the centre. (Do not stir) cover with lid and boil on low for 10 mins. Stir continuously with a large fork until Pap is crumbly. Return the lid and stir every 5 mins until the required texture is achieved.

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http://en.wikipedia.org/wiki/Mielie-meal

72


Braai Sauce-1

250 ml onions, chopped 250 ml tomato sauce 11 teaspoon H.P. sauce 30 ml brown sugar 1 teaspoon curry powder Mushrooms, chopped (optional) 30 ml butter or margarine 11 teaspoon vinegar 11 teaspoon Worcestershire sauce 1 teaspoon dry mustard Salt and pepper Method: Brown the onions lightly in the butter or margarine. Add all the rest of the ingredients and simmer gently for 5 mins.

Braai Sauce-2

250 ml tomato sauce 121 teaspoon honey 121 teaspoon vinegar 2 teaspoons mixed herbs 2 teaspoons French mustard 1, 21 teaspoon Tabasco sauce Method: Mix together and use for basting.

Braai Sauce-3

121 teaspoon Worcestershire sauce 250 ml oil 2 teaspoons salt 60 ml hot chutney 121 teaspoon tomato sauce 2 teaspoons brown sugar 1 teaspoon curry powder Method: Beat together well, preferably in a blender, and use both as a marinade and as a basting sauce. Excellent with chicken.

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http://en.wikipedia.org/wiki/Regional_variations_of_barbecue

73


Soetkoekies (sweet cookies)

4 C flour 1.25 ( ¼ Tsp) salt 2.1 teaspoon ( ½ Tsp) ground cloves 2 teaspoons (2 Tsp) cinnamon 1 teaspoon (1 Tsp) ground ginger 1 teaspoon bi-carb of soda 321 teaspoon white sugar 200 ml butter or marge 2 eggs beaten 31 teaspoon wine or sherry Sift the dry ingredients together and rub in the shortening. Beat the eggs and wine and add to the flour. Knead well and roll out to about 2 to 3 mm thick. Cut into shapes and bake on a greased baking tray at 190 C for 10 to 15 mins.

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74


Custard Melkkos

200 g sago (1 c) 2.5 litres milk (10 c) 2 eggs 60 ml water (¼ c) 30 g custard powder (4 T) 2 ml salt (½ teaspoon) 3 teaspoons butter/margarine cinnamon sugar Soak the sago in the milk for an hour. Gradually bring the mixture to the boil over moderate heat, using a heavy based saucepan. Stir continuously while simmering until the sago is soft and transparent. Separate the eggs. Beat together the egg yolks, water, custard powder and salt. Add the sago mixture to the milk mixture and simmer until thick, stirring frequently. Add the butter/margarine. Beat the egg whites until stiff but not dry. Stir a little of the stiffly beaten egg white into the hot melkkos until mixed. Then lightly fold the remaining egg white into the mixture, using a metal spoon. Pour the custard melkkos into a heat proof serving dish, sprinkle with cinnamon sugar and serve.

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75


Koeksisters

For the syrup: 1 kg sugar 500 ml (2 cups) water 2 pieces fresh green ginger (each 5cm), peeled and crushed 2 ml (½ teaspoon) cream of tartar Pinch of salt Grated rind and juice of ½ lemon For the dough: 500 g flour 2 ml (½ teaspoon) salt 30 ml (2 tablespoons) baking powder 55 g butter, grated 1 egg 1-1½ cups milk To make the syrup: Put all the ingredients into an aluminium pot. Heat (stirring) until the sugar has completely dissolved. Cover and boil for 1 minute. Remove the lid and boil the syrup for a further 5 minutes, but do not stir. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight. To make the dough: Sieve together the dry ingredients and rub in the grated butter. Beat the egg, add 250 ml (1 cup) of the milk and mix lightly with the dry ingredients to a soft dough. Add more milk if the dough is too stiff. Knead well. Cover with a damp cloth and allow to stand for 30 minutes. Roll out the dough to a thickness of 1 cm, then form koeksisters by cutting strips 3 cm wide and 8 cm long. Divide each strip into 3 strips of 1 cm wide and plait them together pinching the top 3 ends together, do the same for the bottom 3 ends (see photo). Heat oil to hot. Fry the koeksisters for 1 minute, or until golden-brown, then turn them over and fry until golden-brown on the other side. Remove with a slotted spoon, Drain for a few seconds on an absorbent paper towel and then plunge them into the cold syrup for 10 seconds. Stand the container of syrup in a bowl of ice so that the syrup will stay cold. Remove the koeksisters from the syrup, allowing the excess syrup to flow back into the syrup pot, then drain them slightly on a wire rack.

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https://www.google.co.za/?gws_rd=ssl#q=Koeksisters&safe=active

https://www.google.co.za/?gws_rd=ssl#q=Koeksisters&safe=active

76


Milk tart 1

For the crust 250 ml Self raising Flour (1 cup) ¼ cup teaspoon margarine ¼ cup teaspoon sugar Pinch salt 2 T iced water For the filling 500 ml milk (2 cups) 1 stick cinnamon 2 T butter 60 ml sugar (4T) 2 Eggs 60 ml Cake Flour (4T) To make the pastry: Cream the margarine and the sugar together. Work in the flour and salt. Add the water and work to a soft dough. Wrap up and chill until required. To make the Filling: Scald the milk in a double boiler with the cinnamon stick. Combine the sugar and flour and stir in the hot milk slowly. Return to the heat and cook for 15 minutes with the lid of. Remove from heat and stir in the butter. When cool, add the eggs, one at a time, beating well after each addition. Line a 22 cm tart plate with the pastry and pour the filling mixture in. Bake at 200 deg C for 20 minutes. Before serving sprinkle the top with powdered cinnamon and castor sugar.

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77


Milk tart 2

Crust 2 C flour 250 g margarine 1 Egg 3 tsp baking powder 1⅓ C sugar ¼ tsp salt 2 Tbsp oil Preheat oven to 180 C Mix margarine, oil and sugar well. Beat egg well and add the flour, salt and baking powder. Mix until dough is stiff. Grease 4 tart dishes and press the dough into the dishes with fingertips. Bake dough until golden brown and remove from oven. Filling 6 C milk 6 eggs - separated 3 heaped Tbsp maizena 3 Tbsp flour 1½ sugar Boil milk and sugar. Mix egg yolks, flour and maizena to a smooth paste with a egg beater. Add some of the egg yolk first. Remove milk from stove and mix egg whites in. Be careful of lumps. Add butter and then stiffly beaten egg whites.

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78


Crustless Milk Tart

4 eggs, separated 200g (250ml) sugar 60g (75ml) butter or margarine, melted 140g (250ml, unsifted) cake flour 5ml baking powder pinch of salt 1litre milk 5ml vanilla essence 40g (50ml) cinnamon sugar (ground cinnamon mixed with sugar) Preheat oven to 180ºC . Grease tart pans with a volume of 1litre each or spray with non-stick spray. Beat egg yolks, sugar and butter till creamy. Sift cake flour, baking powder and salt together and beat it into the egg mixture. Add milk and vanilla essence and mix. Beat egg whites till firm and fold into milk mixture with a metal spoon; the mixture is thin. Pour mixture into tart pans and bake for 40 - 50 minutes on middle oven shelf till done. Serve hot or cold.

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Copyright © JOHAN VAN WYK & TIME TO COOK™Johan van …...Malay Fish Cakes Sardines and spinach...

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Transcript of Copyright © JOHAN VAN WYK & TIME TO COOK™Johan van …...Malay Fish Cakes Sardines and spinach...