This probably started life as a braai sauce and got upgraded to restaurant fare in the 70s and 80s.
There is nothing like a mealie on a braai! Nothing. If the mealies are big, blanch them quickly in boiling water, but if they are small and sweet place on the side of the braai and brush with the following :
This versatile spicy African relish has its origins in the townships and was served with white bread, or pap and often accompanied by maas to tone down its spicy notes. You can make it with whatever veg you like and as hot as you like or tone it down for those who dont have asbestos tongues. Then maybe serve minced chilli with vinegar separately for a fiery touch.
A friendly local bakery may give you bread dough if you give them a days notice. This makes the task easy but if you have to make the breads proceed as follows:
You will need a deep 24 cm non-stick spring form pan. Use a good quality pan because there is lots of gooey stuff going on here! When you make the caramel dont panic: After you have added the cream it will coagulate and go lumpy. Continue to stir over a low heat until the lumps melt and you have a smooth caramel sauce. Also, the cake can be made the day before. If you pre-slice it, the slices will warm up in 15secs on a low setting in a microwave. Serve it with a dollop of the best ice cream, or thick country cream. Delish!
This is a cross between an Easter bun and a fruit cake. It is delicious served warm from the oven or sliced thinly with butter.
Freshly baked and lavished with butter what better?
Soft Centre Chocolate Puddings with Caramelised Oranges
Red Cabbage With Apple
Creamy Polenta with Cheese
Slow Cooked Oxtail with Orange and Lemon Gremolata
Mushroom Soup Cappuccino
In this issue of SAbona, were cooking a really good Fathers Day meal with Ina Paarman. The menu is great for celebrating on September 5 and, besides, the robust and masculine flavours are ideal winter fare for the rest of the family to enjoy.
This recipe was cooked by the delightful Zainie during a Gourmet Cooking Safari to South Africa. She cooked us this lovely curry when we visited her restaurant The Noon Gun, which is so called as it is right next to the gun on Signal Hill that goes off every day at noon.
Wrap the butternuts in foil with the shiny side inside.
Bake at 180C until soft.
Cut the brinjal into slices, drizzle with olive oil, and season with salt and pepper.
Most Saffers living in Oz probably dont need the excuse of summer to light up the braai (or BBQ), but this is definitely a great time to be enjoying the outdoors, especially in the evenings when the temperature cools down a little.
If youre looking for side dishes to brighten up your evening braai you might want to consider these.
That time of the year againChristmas is just around the corner, and if you havent given a thought to the meal that youre going to serve on the day then here are some ideas.
Our Christmas this year is full of bright colours especially red. These dishes are particularly user-friendly as most of us dont want to spend long hours in the kitchen on this family day.
Lamb with Garlic
40 cloves garlic yes, 40!
10 sprigs rosemary important!
1 leg of lamb, trimmed
500ml good red wine
Salt and freshly ground pepper
Peel the garlic and place with the rosemary under the lamb in a casserole dish.
Pour in the red wine and season.
Place in low oven (around 100C) and cook for six to eight hours. Take the lamb out of the casserole dish and put it onto a warm dish. Reduce the sauce, add more wine if needed, and pour it over lamb.
Serve with mashed potatoes, pampoenkoekies (see below) and steamed green beans.
This lamb is absolutely delicious. You need lots of time, but the end result is meat that just falls off the bone!
Pea, Ham and Mint Soup
An old favourite. This is the authentic Dutch recipe.
Up to now we have just sliced and eaten it, maybe pounded it and put it on a sandwich, or at most mixed it with cream cheese for a dip. But modern South African chefs are doing wonderful things with traditional food. Enjoy! 125ml butter, 2 beef stock cubes, 10ml coarsely ground black pepper, 2ml whole nutmeg, grated 2ml freshly ground coriander...
Ingredients:1kg Lamb (diced)1 large onion, diced1 tablespoon ginger (fresh), finely chopped OR1 12 tablespoons, crushed (jar)1 12) tablespoons garlic (fresh), finely chopped OR (2) tablespoons, crushed (jar)4 tablespoons of canola oil10 curry leaves (dry) OR 8 curry leaves (fresh)2-3 bay leaves3 level tablespoons of idospices Durban Curry powder, Masala
Mix together well in a bowl. Cover in the fridge for hour. (Thats what we do in Australia.) (Yours could probably sit in the bowl in the snow.) Shape into balls and roll in coconut.
In a medium bowl, beat the eggs, water, cornflour, salt and pepper until creamy.Heat a medium non-stick pan and add of the Lemon & Lime Infused Oil andbutter. When the oil and butter is hot, pour in of the egg mixture. Move theegg around so it covers the base of the pan. Lower the heat and cook until theunderside of the pancake is set and slightly coloured. Use a wide egg slice toflip over. Cook the other side. Repeat with the other three portions of egg in the same way, to give you four even-sized pancakes. Cover to keep warm.
In a large saucepan, heat the oil , add the Curry Mix, onion, garlic, apple, kaffir lime leaves and ginger. Stir fry gently over medium heat till fragrant. Add the tomato paste and tomatoes, fish stock and coconut milk - cook for a few minutes, then add salt. Add lemons.
In the beginning South African Gourmet was not something Dion and I expected would grow at the rate it did. With the immigration boom starting in Perth and a large number of South Africans coming over we felt the need to build a sense of community was great. So we embarked on the arduous task never expecting the huge response and continued support that we received.
YOU WILL NEED
30ml oil, 2 large oxtails
3 med onions (sliced)
1 tbsp crushed garlic; 2 red chillies, chopped;
7whole cloves; 2 FRESH bay leaves
250ml hot water and 250ml red wine
Fresh rosemary and parsley
Mussel Bobotie Ingredients 1kg Mussel meat 1 Thick slice white bread (crusts removed) 250ml Fresh milk 60g Butter 2 Large onions, finely sliced...Bread & Butter Pud Ingredients 4 slices stale white bread, 2 cm thick butter 190 ml currants or 150 ml seedles raisins 2 large eggs 125 ml white sugar 1 ml salt 759 ml milk...
-24-30 perfectly ripened strawberries, green caps intact
-170g sweet, semi-sweet, bittersweet, or white chocolate, coarsely chopped
An Aussie favourite...
Pavlovas are meringues with a crisp exterior and delicious marshmallow-like centres. They are usually made in one large circle, but if you shape the mixture into smaller circles, you can make whatever size you want.
An SA favourite from Peter Thomas.
Another old-time traditional South African recipe originally prepared by the Cape Malays.
Bredies are stews made from meat and vegetables which are cooked very slowly to allow the flavour of the ingredients to merge completely. Almost any vegetable can be used to make bredies, but traditionally the only meat used was fat mutton rib. Because bredies require long, slow cooking, theyre ideal for cooking in a cast iron pot over the coals.
Vetkoek is a very versatile dish, good as a meal or as a snack. Vetkoek is basically doughnut sized, deep fried dough. The versitality comes with the filling. The favourite seems to be curried mince, just cut a slit in the side and stuff with mince and voila, you have a meal.
Make your own delictable Koeksisters at home or purchase the equally delicious treats from the Koeksister King
About this recipe: Of Malay origin, this recipe has been adapted and has been part of our tradition for decades. We even have a monument for the koeksister.