Bread - Cheese and Beer

CHEESE BEER BREAD

Ingredients:
500g self-raising flour
1/2 tsp salt
3tbsp castor sugar
125g cheddar cheese
340ml beer (a can in South Africa, just less than a can everywhere else!)
50ml sesame or sunflower seeds
Method

• Pre-heat the oven to 180C
• Grease a small loaf tin
• Sift flour, sugar and salt together in a mixing bowl
• Stir in the cheese and beer (you can add a little water if the dough is still too dry)
• Mix until all the flour has been moistened and the dough forms a cohesive mass. I had to use my hands for this. Do not over-knead!
• Transfer the dough to the loaf tin, sprinkle with seeds and place in the pre-heated oven
• Test with a skewer after about one hour when the top is golden brown – if the skewer comes out clean, remove from oven
• Leave for 15 minutes to cool
• Serve with plenty of butter

Impala Roast

Roasted Impala Leg

1 Impala Leg (4 - 6 kg)
1/2 cup crushed garlic
3 tbs aromat
3 tbs paprika
3 tbs dried rosemary
1/4 cup coarse black pepper
250ml red wine
500ml coca-cola
Place leg in deep oven tray.
Use sharp knife to poke holes in meat.
Mix the garlic, aromat, paprika, rosemary and black pepper in bowl.
Message mix into meat.
Pour coke and wine into bottom of tray.
Cook at 180 C for approx. 3 - 4 Hours.
Serve with traditional brown gravy, mash potatoes and sweetcorn.

Crocodile with Mango and Basil sauce

Crocodile with Mango and Basil Sauce
300gm crocodile tail or body fillet, cut into thin slices
30gm peanut oil
20gm basil leaves
20gm parsley
5gm chopped garlic
20ml white wine vinegar
200ml olive oil
1 mango, stone removed
Salt and pepper

Method
Heat peanut oil in a frying pan, saute seasoned crocodile pieces for about 3 minutes then set aside and keep warm.
Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth
Slice mango thinly and arrange on a plate. Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs

Guinea fowl with glazed baby carrots and onion sauce

Ingredients

For the guinea fowl

• 1 tbsp vegetable oil
• 1 guinea fowl breast
• salt and freshly ground black pepper
• 25g/1oz butter
• ½ onion, peeled, finely chopped
• 1 garlic clove, peeled, chopped
• 200ml/7fl oz chicken stock

For the glazed baby carrots

• 6 baby carrots
• 100ml/3½fl oz water
• pinch sugar
• 25g/1oz butter
• 55g/2oz fresh peas

To serve

• knob of butter
• 100g/3½oz basmati rice, cooked according to packet instructions

Preparation method

1. For the guinea fowl, heat the vegetable oil in a frying pan and fry the guinea fowl breast for 5-6 minutes on each side, or until cooked through. (The guinea fowl is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Season, to taste, with salt and freshly ground black pepper and set aside to rest.
   
   Technique: Testing whether turkey, chicken and poultry are cooked
   Watch technique0:51 mins
2. Heat the butter in a frying pan until foaming. Add the onion and cook over a low heat for 5-6 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes. Pour in the stock and simmer for 2-3 minutes, or until the volume of the mixture has reduced.
3. Meanwhile, for the glazed baby carrots, simmer the carrots, water, sugar and butter in a saucepan for 4-5 minutes or until well combined. Add the peas and cook for another 2-3 minutes, or until the carrots are tender.
4. To serve, stir the butter into the rice and spoon it onto a serving plate. Slice the guinea fowl breast and place it on top of the rice, spoon the onion sauce over the guinea fowl. Using a slotted spoon, place the glazed baby carrots alongside.

Fish and Chips

                                              

 

For the chips:
3 3/4 pints (2 litres) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt

4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not coloured, about 4 minutes. Remove and drain.

Mix together the flour and the beer, and then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy

Tribe, Curry and Rice

Tripe, Curry and Rice

Ingredients

• 2 pounds of tripe
• 1/2 pound of rice
• 2 cents' worth of onions
• 2 ounces of drippings
• 1 teaspoonful of salt
• 1/4 level teaspoonful of pepper
• 1 tablespoonful of vinegar
• 1 teaspoonful of curry

Instructions

Thoroughly wash the tripe, (cost sixteen cents,) boil it until tender, about one hour, in plenty of water and salt; then lay it on a clean, dry cloth to drain; put the rice, (cost five cents,) into the same water, and boil it fast for twenty minutes; cut the tripe in pieces two inches square; slice the onions, frying them in the drippings, (cost two cents,) season with the salt, pepper, and vinegar, add to the tripe, and cook all together for fifteen minutes, stirring occasionally to prevent burning. Just as you are ready to serve it, stir in the curry, which, with the other seasonings, will cost two cents. Drain the rice in a colander, shake it into a dish, and send it to the table with the tripe.

Watreblommetjie bredie

Waterblommetjie bredie
Ingredients
750 g waterblommetjies
salt and freshly ground black pepper
30 ml oil
30 ml butter
700 g mutton
2 medium-sized onions
1 clove garlic, crushed
1 green chilli
20 ml lemon juice
15 ml grated nutmeg
60 ml dessert wine
200 ml white wine

Method:
Remove the stalks from the waterblommetjies and wash the leaves well. Put into a bowl of water to which 15 ml salt has been added. Leave to soak for 2 to 3 hours or overnight.
Heat the oil and butter and brown the meat a little at a time, then set aside.
Reduce heat, add onion and sauté until soft. Add garlic, chilli, lemon juice and nutmeg.
Return meat to saucepan with drained waterblommetjies, dessert wine and white wine.
Simmer for 1 1/2 to 2 hours, or until meat is tender. Shake the saucepan to prevent the meat from sticking. Avoid stirring the bredie, as this can break up the waterblommetjies.
When the meat is ready, season the bredie. If there is too much liquid, cook uncovered until the gravy is reduced. Skim off any excess fat before serving.

Pap sous and wors

Pap and sous

Pap and sous, is loved by millions of South Africans. It consists mainly of maize meal, water and salt although other ingredients can be added if desired. Best enjoyed with boerewors and accompanied with a tomato and onion relish (sous). A tasty treat for any braai lover.
Ingredients for Mielie Pap:

500 ml water
1 tsp salt
3 cups maize meal (There are many online shops in the UK selling maize meal, Iwiza or mielie pap. A quick search on Google will help you locate a supplier and purchase this vital ingredient before your World Cup braai event)
Boil the water in a large pot, add the salt, then add the maize meal slowly. Mix well until the mixture has a smooth consistency, stirring continuously. Turn down the heat, cover and simmer for around 30-40 minutes, stirring occasionally. You should finish up with a stiff porridge which you will not be able to stir.
Ingredients for the Tomato and Onion relish (sous):

3 onions chopped
3 tomatoes chopped
250 ml tomato sauce
80 ml vinegar
80 ml Worcestershire sauce
30 ml sugar
125 ml water
1/2 tsp dry English mustard powder
Salt and pepper to taste Saut the onions and tomatoes till tender. Add the rest of the ingredients to the mix and cook for around 10 minutes. Add a little cornflour to the mixture if necessary to create a suitable thickness of consistency.
Dish out the cooked pap - which should now be of a fairly stiff consistency. If it is too runny, add more maize meal and allow to cook for longer. You need to achieve a consistency similar to a stiff rice pudding. Pour the sous over the pap. Grab some meat and salads for your plate, sit down in the sun and enjoy!!

Samp and Beans

Samp and Beans (Umngqush or Isistambu)

Serves 10
Ingredients

• 500g samp (substitute: hominy) – rinsed and soaked overnight
• 500g sugar beans (substitute: black eyed peas) – rinsed and soaked overnight
• salt to taste
• oil
• 1 onion
• 2-3 tsp curry powder
• 2 cloves garlic, crushed (optional)
• 1-2 tomatoes
• 1 vegetable stock cube
• 2 potatoes
• 50 ml butter (optional)

Directions

1. Mix the samp and beans together and soak overnight.
2. Drain the water after soaking and place the samp and bean mix in a large pot. Add 5-6 cups of water and allow to simmer slowly, allowing most of the water to evaporate. Cook until the samp and the beans start to get soft. If not soft enough, add more water. Season with salt to taste.
3. While the samp and beans cook, sauté the onion in a little oil until translucent. Add the garlic and curry powder. Allow to cook for a 1 -2 minutes to get flavor out. Add the tomato, vegetable stock , ½ cup of water, and potatoes. Allow to simmer until potatoes are slightly soft.
4. Drain the slightly soft samp and beans and add to the mixture. Allow to cook slowly until the potatoes, samp and beans are soft.
5. Stir in the butter. Serve hot with a main course of choice.

Oxtail Pot

Oxtail Pot - probably the tastiest pot recipe

Ingredients (serves 4 -6, #3 pot)

500g Oxtails cut 2 inches thick pieces

10 slices Bacon cut in 1 inch pieces

½ cup Flour seasoned with salt and pepper

1 litre beef stock

1 can tomato paste

1 Bay leaf

6 black peppercorns

1 bouquet garni

6 large leeks, chopped coarsely

2 large onions, chopped coarsely

6 large carrots, chopped coarsely

20 button mushrooms

1 cup red wine

½ cup sherry

½ cup cream

2 tablespoons butter

2 tablespoons olive oil

2 tablespoons crushed garlic

Method



1. Dry oxtails with paper towel. Put seasoned flour in a Ziplock bag, then add the Oxtail

and shake to coat with flour.

3. Heat butter and olive oil and saute bacon pieces. Remove bacon and brown Oxtail

in resulting fat, remove and drain.

5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.

6. Add the finely diced carrots, leeks, onions and saute until softened

7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red

wine, sherry.

8. Bring slowly to a boil and cook slowly for 3 - 4 hours.

9. 1 Hour before serving cut the remaining carrots into 1 inch pieces, add them and

mushrooms and continue cooking slowly.

10. Just prior to serving, add cream and stir in.

11. If you want to thicken the sauce mix some cornstarch with the cream before adding.