South African Braai / BBQ Marinade

For an authentic taste Cape Town braai or barbeque taste. It is predominantly used on cuts of meat but can be used on poultry too.


Ingredients:

• 400ml Tomato sauce
• 300ml Mrs Ball's Chutney (Can use any flavour)
• 50ml   Worcestershire sauce
• 100ml Soy sauce
• 500g   Red onion diced
• 80g     Garlic chopped
• 150ml Olive oil
• 200ml Red wine
• 100ml Cola
• 50g     Robertson's Barbecue spice
• 50g     Cracked white pepper
• 80g     Sea salt
• 80g     Chopped thyme
• 30g     Chopped tarragon/ chives
• 30g     Smoked paprika
• 10g     Chopped Chillies (optional)

Method:
Mix thoroughly and leave to rest in the fridge for 30minutes.
Pour liberally over the meat and marinade for at least 3 hours prior to the cooking.
When cooking, baste liberally with the remaining marinade.


Grant Hawthorne

Wild Africa Chocolate Cheescake

250g crushed Nuttikrust biscuits
125 unsalted butter, melted
750g full fat cream cheese
5 eggs
125g caster sugar
7 tablespoons Wild Africa Cream or Amarula 
200g dark chocolate (70% cocoa solids)


Mix together the biscuits and butter in the base of a 24 cm springform cake tin. Cover with clingfilm and refrigerate for an hour or two. When the base is ready, turn the oven on to 180C. Mix together the cream cheese, eggs and caster sugar until well combined. Melt the chocolate in a glass bowl over a boiling pot of water until completely melted, and then add to the cream cheese mixture, along with the Amarula. Stir well until combined and then pour the mixture into the cake tin. Bake in the oven for about an hour, or until the top of the cake is set. Leave to cool before serving.


A recipe by Sarah Duff

Cremora Tart

Ingredients:

250g Cremora

1 tin Condensed Milk

½ cup Lemon Juice

1 cup Boiling Water

1 pkt Tennis Biscuits, crushed

3 tbs butter (more if required), melted

Method:

Mix Cremora with boiling water until dissolved

Place this mixture in the fridge for about 2 hours (I only chill it for about a half-hour)

Take out of fridge & beat until thick

Add condensed milk & lemon juice to thickened mixture. Mix well with electric mixer

Mix the crushed biscuits with the melted butter (add more butter is required)

Line a dish with the buttered crushed biscuits

Refrigerate until set (best the day after!)

Curried Peach Salad

Ingredients:
750g onions finely chopped
1kg canned sliced peaches in syrup
125ml white wine vinegar
1tbs Rajah Curry Powder
1tbs Robertsons turmeric / borrie
1ml salt
oil for frying

Method:
Brown the onions in the oil
Add the vinegar and simmer for 1 minute
Stir in the curry powder, turmeric and salt and simmer for 2 minutes
Add the sliced peaches and as much syrup as the mixture will hold
Mix well
Allow to cool before serving
Serve with meat or fish

Sousboontjies

Ingredients:
500g sugar beans
water
50ml vinegar
125ml sugar
salt and pepper to taste

Method:
Soak beans overnight in water
Add fresh water, bring to the boil, reduce heat and simmer for about 1.5 hours until beans soft
Rinse in cold water, drain and remove skins
Add the vinegar, sugar, salt and pepper and bring to the boil again. Boil for 5mins and remove from heat
Allow to cool before serving

Chicken a la king

Ingredients:
4 Chicken joints, cooked, skinned and coarsley chopped
120g mushrooms, thinly sliced
1 green pepper, seeded and thinly sliced
5tbs butter
1tbs flour
2 egg yolks
275ml chicken stock
150ml milk
150ml single cream
salt and pepper to taste

Methods:
Fry the green pepper in the butter until soft
Add mushrooms and fry until tender
Remove pan from heat, blend in the flour and then gradually stir in the chicken stock and then the milk
Return the pan to the heat and bring mixture to the boil, stirring continuously until thickened
Add salt, pepper and chicken and heat through, about 10 minutes
Beat cream and egg yolks lightly in a bowl, stir some of the hot sauce into it, then stir mixture into the sauce and heat, but do not boil.
Serve immediately with boiled rice.

Bredie - Tomato, Pumpkin, Cabbage, Cauliflower

Ingredients:
1kg Fatty mutton/lamb
2 large onions, thinly sliced
400g diced potatoes
2 chillies or 1 green pepper finely chopped
2tsp salt
25ml oil

Tomato Bredie:
Add 1kg tomatoes, skinned and coarsely chopped
1tsp sugar
2ml dried thyme

Pumpkin Bredie:
Add 2.5kg pumpkin
2cm piece ginger
few sticks cinnamon

Cabbage Bredie:
Add 1 Cabbage, shredded
250ml finely chopped celery
grated nutmeg

Cauliflower Bredie:
Add 1 cauliflower broken up
250ml finely chopped celery
grated nutmeg

Method:
Fry onions in oil until golden brown
Add meat and brown quickly
Add the potatoes, salt, chillies/green pepper, above chosen vegetables and flavourings
Simmer, covered until the meat and potatoes are tender
Add water if bredie becomes dry
Serve with boiled rice.

Fish Bobotie

Ingredients:
340g cooked white fish
5tbs butter
1 large onion coarsely chopped
2 large eggs
1 thick slice white bread crusts removed
300ml milk
juice of 1 lemon
2tsp Rajah Curry Powder
2tbs seedless raisins
2tbs finely chopped blanched almonds
2 bay leaves
salt and pepper to taste

Method:
Flake the fish and place in bowl
In a separate bowl, soak the bread in the milk
Fry the onions in the butter
Add the onions, almonds, raisins, curry powder, lemon juice, salt and pepper to the fish
Squeeze the milk from the bread and keep it
Add the bread to the fish and mix
Beat the eggs and kept milk together
Pour the fish mixture into a greased oven-proof dish, pour the egg mixture over it and place bay leaves on top
Bake in the oven at 190C until egg and milk mixture has set - about 35mins
Serve hot with boiled rice

Pap and Cheese Bake

Ingredients

1.2 litres water
5 ml salt
500 ml mealie meal
30-50 ml butter
500 ml cheddar cheese
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt

Method

Bring the water and salt to the boil. Add the mealie meal mixing well. Cover with the lid and simmer for 20-30 minutes until done. Stir in the butter and half the cheese. Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish. Arrange half the tomato slices on top and season with pepper and origanum. Cover with the remaining pap and spread evenly. Sprinkle the remaining cheddar cheese and the parmesan over. Beat the eggs, milk and salt together and pour over the pap.
Bake at 180ºC for 80 minutes or until the egg mixture has set. Arrange the remaining tomato slices on top 20 minutes before baking time expires. Serve hot.

Skilpadjies

Skilpadjies

Ingredients

• 500 g lamb’s liver, cleaned very well by your butcher, all veins and gristle removed
• Caul fat, see below*
• 1 large (preferably) red onion, finely chopped
• 3 lemons, zest only
• Velddrif (or Malden) salt and freshly ground black pepper
• Milk
• Toothpicks

Method

• Soak the liver in milk for 40 minutes so that you get rid of that taste that most people, including me, don’t like.
• Place each strip of liver on strip of caul fat onto your working surface.
• Sprinkle with a little very finely chopped onion and cover with the caul fat.
• Alternatively, you can mince the liver and and make round patties, season them add the onions and cover with the caul fat and then as with the strips, season with zest, salt and pepper.
• Braai over hot coals until the fat is deliciously browned and the meat cooked.
• *You will need to cut the liver into long strips and therefore the caul fat must be cut into the same shape, only a little bigger so that can cover the liver and the onion with the fat and make a little packet with it.
• If you are going to make little patties, then cut accordingly.
• Close it with a toothpick.

Banana Bread

Ingredients

1 3/4 Cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 Cup white sugar
1/3 Cup butter, softened
2 eggs
1 Cup mashed banana
1/2 Cup chopped walnuts

Directions

Grease an 8x4 inch loaf pan. Preheat oven to 175 degrees C.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.
Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Vetkoek

Ingredients


3 kg white bread flour
30 ml salt
30 ml instant yeast
2 litre lukewarm water (you may need more or less)
30 ml oil
30 ml white grape vinegar
30 ml sugar
oil for deep-frying


Combine the bread flour, salt and instant yeast in a large mixing bowl. Mix the water, 30 ml oil, vinegar and sugar together and add to the dry ingredients. Mix and knead well for at least 10 minutes until the dough is smooth and elastic, but still fairly slack. Remove the required amount of dough from the bowl and freeze the rest in a container with a tight-fitting lid. Cover the remaining dough with a sheet of greased plastic and leave in a warm place to rise until double in bulk. Shape the dough into fairly small vetkoek (they increase in size when fried) and fry in deep oil until brown on the outside and cooked inside. (Ensure that the oil is the right temperature – if it's too hot the vetkoek will be brown on the outside but still raw inside.) Serve with a sweet or savoury as a main meal or snack.

Oxtail Potjie

INGREDIENTS


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
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots
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

Dry oxtails with paper towel.
Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
Heat butter and olive oil and sauté bacon pieces.
Remove bacon and brown Oxtail in resulting fat, remove and drain.
Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
Add the finely diced carrots, leeks, onions and sauté until softened
Add Oxtail, bacon, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
Bring slowly to a boil and cook slowly for 3 - 4 hours.
1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
Just prior to serving, add cream and stir in.
If you want to thicken the sauce mix some cornstarch with the cream before adding.

Biltong and Blue Cheese Soup

Ingredients:

125g Butter
250g Cake flour
2 chicken stock cubes
2 ltr boiling water
500ml Milk
250g grated cheddar cheese
125g Blue cheese
4 handfuls sliced biltong
Salt and pepper to taste

Method:

Melt butter over a moderate heat. Add in the stock cubes and blend, add in the flour and make a roux. Slowly add the boiling water and milk and keep stirring till you have a smooth sauce. Remove from the heat. Add in half of the Biltong and the cheeses and stir until melted, just before you serve add in the rest of the Biltong.

Serves 6-8

Biltong Pot Bread

DOUGH

240 g Cake flour (500 ml)
20 ml Baking Powder
2 ml Salt
5 ml Mustard powder
100 g Butter
Approximately 100 ml Milk
1 Egg - beaten

FILLING
120 g Ground Biltong (250 ml)
200 g Smooth cottage cheese
30 ml Chopped parsley
Freshly ground pepper to taste
Mayonnaise to moisten
15 ml Lemon juice

To make the dough sift together the dry ingredients. Cut butter into the flour with a knife and then rub it in with your fingers until the mixture resembles dried breadcrumbs.

Beat the milk and egg together. Make a well in the flour mixture and add the liquid gradually. Mix quickly to a soft dough. Turn out onto a floured board and knead lightly until smooth. Roll out into a square approximately 10mm thick.

To make the filling mix all ingredients together and spread over the dough keeping 25mm clear along the edges. Roll up dough like a Swiss roll and seal the edges with beaten egg and water. Wrap lightly in greaseproof paper and refrigerate for about 30 minutes. Carefully cut the dough into 25mm slices and arrange them - cut side down - on the bottom of a greased No.3 cast iron pot. Begin in the center and arrange the remaining slices in a circle. Leave the sides of the pot clear to allow the dough to rise. Grease the inside of the lid with cooking oil or butter and cover the pot. Put the pot over a small fire - put a few small hot coals on the lid and bake for 20 - 30 minutes until the bread is golden brown and cooked. Turn out - cool slightly - and then serve with crisp vegetable sticks and lettuce leaves.

Serves 6

Biltong Potjie

Ingredients


3 Onions
250g Bacon (chopped up)
1Kg Button or Brown Mushrooms
1 Clove Garlic - crushed
250ml Hot Beef Stock
750ml Rice - cooked
750g Biltong sliced
Few sprigs of thyme - leaves picked off the stalks
250g Cheddar Cheese
25g Butter

Directions

Build your fire and allow the coals to become medium hot
Preheat your potjie over the coals
Melt the butter in the bottom of the potjie Add the chopped onions and bacon and saute till the onions are limp & translucent and the bacon is cooked
Add the mushrooms & garlic and saute till the liquid has evaporated and they start to go light brown

Add the beef stock and thyme

Add the cooked rice and the sliced biltong in layers - a layer of rice, a layer of biltong until all used up

Add the cheese in one layer on top. Cover with the lid and allow to stand for 5-10 minutes over low heat coals. If the fire is too hot at this stage the rice will start to burn
When the cheese has melted remove the potjie from the heat, set aside and leave to stand for about half an hour for the flavors to develop.Just before serving use a large wooden spoon to gently stir the potjie so that all the layers are mixed together and evenly distributed.

Serve with salads and pot bread.

Servings: Use a No. 2 sized Pot which serves 4-6

Biltong Spread

Ingredients:

• 125 g smooth cream cheese with chives
• 30 ml mayonnaise
• 30 ml lemon juice
• 60 g grated biltong (125 ml)
• Salt & freshly ground black pepper to taste

Method:
Combine all the ingredients and serve sandwiched between slices of bread and toasted in an electric sandwich maker.

Spread on slices of whole-wheat bread and garnished with thin slices of lemon or cucumber.

Spread on bread canapés - cut slices of bread into rounds or fingers, fry in cooking oil until golden brown. Cool on a wire rack then spread with biltong mixture and garnish with sliced olives or gherkins.

Biltong Muffins

Biltong Muffins
• 120 g Wholewheat flour (250 ml)
• 120 g Cake flour (250 ml)
• 200 g Biltong - finely chopped (500 ml)
• 50 g Cheddar Cheese (125 ml)
• 30 ml Baking powder
• 3 Eggs
• 200 ml Milk
• 100 ml Cooking oil
• 5 ml Salt
• 15 ml Lemon juice
Combine all the ingredients and mix lightly. Spoon into greased muffin pans and bake at 220° C for 11 minutes. Leave to cool slightly before removing and serving with butter.
Makes 12

Breyani

Breyani

MARINADE
 5 ml (1 t) breyani whole spice mixture
15 ml (1 t) breyani masala
10 ml (2 t) garam masala
5 ml (1 t) dried chillies, roughly chopped
100 ml plain yoghurt

BREYANI
8 chicken pieces
salt
30 ml (2 T) olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
15 ml (1 T) grated fresh ginger
60 ml (¼ c) chopped fresh coriander
1 bay leaf
1 green pepper, finely chopped
160 ml (3/4 c) water
1 stick cinnamon
500 ml (2 c) cooked basmati rice
250 (1 c) cooked brown lentils
30 ml (2 T) butter
fresh coriander
3 eggs, hard-boiled and quartered

MARINADE
Mix the ingredients.

BREYANI
Season the chicken with salt and pour over the marinade, ensuring all the pieces are covered. Marinate for 20 minutes. Heat the oil in a large saucepan and fry the onion, garlic, ginger, coriander, bay leaf and green pepper for 5 minutes.
Remove the onion mixture and add the water to the pan. Bring it to the boil and put the chicken, marinade and  cinnamon in the pan. Cover, reduce the heat and simmer for 30 minutes or until the chicken is done. Return the onion mixture to the pan and add the rice and lentils. Mix well and dot with butter. Cover and leave the breyani to steam for
10 minutes. Garnish with fresh coriander and serve with the eggs.

From the You Magazine

Waterblommetjie Bredie

 Ingredients:

1 kg lamb shanks, cut into pieces
15 ml (1 T) cake flour
15 ml (1 T) oil
2 onions, finely chopped
salt and freshly ground black pepper
200 ml meat stock
20-30 ml (4-6 t) fresh lemon juice
6 medium-sized potatoes, peeled and cut into pieces
500 g fresh waterblommetjies
extra lemon juice and zest

Method:
Dust the meat with the flour, shaking to remove the excess.
Heat the oil in a pan and brown the meat in batches.
Remove the meat from the pan and fry the onions until soft and fragrant.
Return the meat to the pan and season with salt and freshly ground black pepper.
Add the meat stock and lemon juice and stir until everything is well blended.
Cover and simmer for about 30 minutes.
Add the potatoes and simmer for another 30 minutes.
Add the waterblommetjies and simmer for 10-15 minutes or until they’re done but still firm.
Season with salt, freshly ground black pepper and lemon juice and zest.
Serve with rice and roasted pumpkin.


Serves 4-6
Preparation time: 15 min
Cooking time: 1-1½ hours

From You Magazine