Main Courses
|
VEGETABLES |
FISH |
|
POULTRY |
BEEF |
|
PORK |
MUTTON & LAMB |
|
VENISON |
POTJIEKOS |
Vegetarian
(Mashed potatoes and beans)
Ingredients:
500g sugar beans
500ml water
4 medium potatoes, washed and cubed
75g spring onion, washed and diced
15ml margarine
Add salt to taste
Method:
Cook the beans in water until tender. Add potatoes and spring onions and continue cooking until the potatoes are cooked. Add salt to taste and stir well to combine. Simmer for 15 minutes and serve.
(Pumpkin leaves)
Ingredients:
145g fresh young pumpkin leaves, rinsed and chopped
460g pumpkin (small)
1 medium-sized onion, diced
1 medium-sized potato, diced
150ml milk
Add salt and pepper to taste
Method:
Cut pumpkin into small pieces. Place the pumpkin leaves into salted boiling milk, reduce the heat and simmer for about 15 minutes. Add the other ingredients and cook for another 15 minutes.
Serve hot.
(Indigenous green leafy vegetable)
Ingredients:
90g morogo (spinach), rinsed and finely chopped
1 medium-sized onion, diced
250ml milk
50g margarine
Add salt and pepper to taste
Method:
Add all ingredients to milk and cook for 30 minutes or until creamy.
Serve hot.
Variations:
Add two medium-sized diced potatoes and 30ml milk whilst cooking morogo. Mash the potatoes with morogo.
OR
Add 20ml peanut butter instead of margarine and simmer for 15 minutes.
(Serves 6; kJ per portion 610; prep time 30 min; cooking time 45 min)
Ingredients:
3 large boiled onions
500g boiled potatoes
2 eggs, well beaten
25ml (2 tablespoons) fresh breadcrumbs
25ml (2 tablespoons) butter or margarine
37½ml (3 tablespoons) Parmesan cheese, grated
150ml milk
Grated nutmeg
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Method:
Liquidise the onions and potatoes in a blender. Add the milk, grated cheese and eggs and beat until the mixture is soft and creamy. Season to taste with nutmeg, and add the salt and pepper. Place in casserole, then sprinkle with the breadcrumbs and melted butter or margarine. Bake in the oven at 160°C (325°F) for 45 minutes. Serve at once.
Ingredients:
300g morogo, chopped, rinsed and shredded
1 medium-sized onion, chopped
160g mealie meal (maize meal / flour)
50g margarine
500ml milk
Add salt and pepper to taste
Method:
Bring milk to the boil. Add salt, shredded green leafy vegetable (morogo) and onion, reduce the heat and simmer for about 15-20 minutes. Add mealie meal and mix well. Simmer for 15 minutes, stirring occasionally.
Serve hot as a main meal.
Potjiekos is wonderful for people who love an outside fire and a bottle of wine. It is a perfect life-style and a get-together of friends. With today’s pressures and the rush of life, most people who try Potjiekos cooking find it enforces a relaxed atmosphere. However it’s particularly for sharing and for fun and should not be attempted alone. So why not go ahead and try it for yourself! Whatever your taste in food, Potjiekos will do the trick.
Traditional 3-legged pots are made of cast iron and come in various sizes. You will find, for a family of 5, to do roast potatoes or a heavy stew, a No.1 is quite adequate. However, when you have guests, you’ll probably prefer to use a No.3. The round-bellied pots are best for most Potjiekos as it distributes the heat evenly in all directions. For baking, a flat-bottomed potjie is extremely useful. They can be used on the fire or a gas bottle fitted with a Potjiekos cooker top, which holds a 3-legged pot securely. When the weather lets you down whilst caravanning and you’ve prepared your Potjiekos, DON’T PANIC! We’ve discovered you can place the potjie on the caravan’s built-in gas stove and it cooks to perfection.
A new pot must be seasoned before you are able to cook in it (except when baking, as the mixture can go into a baking tin and then into the pot, not actually in direct contact with the unseasoned pot).
Fill the pot with water and add one cup of white vinegar and bring to the boil with the lid on. Allow to boil for approximately 2 hours. Throw the water away. Fill the pot with fresh water, a handful of coarse salt and any vegetable peelings you may have (potato, onion and carrot peelings are best). Bring to the boil and brew for 3 hours with the lid on. When cool, clean and scour the pot with steel wool and a pot scourer to smooth the inside of the pot. Rinse the pot out making sure it is clean. Place the pot on the fire or gas cooker to heat for approximately 10 minutes. Remove from the heat and, using a cloth, roller towel or a paintbrush, rub the sides of the pot with Holsum (cooking fat), which will be absorbed by the pot while it is hot. Repeat this heating and rubbing twice. The pot is now ready for use.
Fire:
Wood or charcoal can be used. With experience one learns the importance of long-lasting fire, a fire with coals, which are just hot enough for simmering slowly. It is wise to keep a fire going on one side to adjust the heat for your potjie.
Basic cooking method:
Warm your potjie on a fast flame. Add 2 tablespoons of oil and brown your onions. Remove the onions and brown the meat. If your meat and other ingredients car chopped up small, remember they will cook quicker. Once browned, add all the other vegetables in layers, placing longer cooking items towards the bottom. Here you can experiment with all types of ingredients. The lid is heavy and fits tightly and the pot retains the steam whilst cooking, therefore never use too much liquid. Try to use stock, wine or beer instead of water. Pour your sauce (made up of your favorite ingredients) over the top, gently parting the layers with a long-handled spoon for sauce to reach the bottom. Lastly, place a half potato on the top before closing the lid. Sit back, sip wine, relax and enjoy the rich aroma.
Watch the pot closely – it can burn quite easily if the fire is too hot or else it may not be cooking at all if the fire is not hot enough. Always beep the lid on and don’t mix up the layers by stirring. Only after a few hours will the lid be ready to be lifted. If the potato on the top is cooked, it should be ready to have the last stir before everyone is given the go ahead with the long-handled serving spoon.
Cleaning:
After every Potjiekos meal, cool the potjie slowly and don’t damage it by placing it in water whilst hot. Clean the potjie inside and out with warm soapy water. The more the potjie is used, the smoother it becomes on the inside and therefore easier to clean. Warm the potjie slightly and grease it all over with a thin layer of Holsum (cooking fat) immediately to prevent rusting. It is now ready for storage until next time.
Have fun!
(Serves 6; kJ per portion 1 000; prep time 40 min; cooking time 20 min)
Ingredients:
500ml (2 cups) cooked pumpkin, mashed
1 egg, beaten
62½ml (2 tablespoons) flour
10ml (2 teaspoons) baking powder
1ml (¼ teaspoon) salt
Butter, margarine or oil
Garnish : Sugar mixed with cinnamon
Lemon slices
Method:
Combine the pumpkin, flour, baking powder and salt to form a soft batter. Add the egg and beat well. Heat the butter, margarine or oil in a frying pan until it sizzles. Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown. Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.
(Pumpkin and mealie meal)
Ingredients:
560g pumpkin, cubed
165g mealie meal (maize meal / flour)
50g margarine
500ml milk
Add salt to taste
Method:
Cook pumpkin and all other ingredients except mealie meal for 20 minutes or until cooked. Add mealie meal and mix well. Simmer for about 15 minutes, stirring occasionally until cooked.
Serve hot.
(In a potjie pot over coals, or in a normal cooking pot on top of the stove)
Ingredients:
1 litre water
1 tablespoon salt
3 cups mealie meal
1 tablespoon butter
2 teaspoons olive oil
Method:
Boil water then add the salt. Add the mealie meal and stir until the mixture is fairly thick. Add the butter and olive oil. Fold in well. Steam on low heat, with the lid on, for 30 minutes. Avoid lifting the lid too often as this will stop the pap from rising.
FISH
(Or substitute other fish)
Ingredients:
250ml dry white wine
125ml lemon juice
125ml cooking oil
1 medium onion, chopped
2½kg salmon
2 cloves garlic, crushed
3 cups cooked rice (brown and long grain mixed)
1 teaspoon ginger, chopped
1 cup spring onions, chopped
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon Tabasco sauce
Method:
In a saucepan, bring the wine, lemon juice, cooking oil, garlic, ginger, thyme, salt and Tabasco sauce to the boil for a marinade and leave to cool. Clean the fish; remove the head and the tail and score by making several diagonal cuts about 5mm deep in the flesh. Place in the marinade and leave in the fridge for about 6 hours, turning occasionally. Remove the fish and pat dry. Keep the marinade for basting. Mix the rice and onions, loosely fill the salmon and close the opening with skewers and thread. Cook the fish over the barbeque, or in a grill about 4cm from the heat, for about 15 minutes on each side. Baste frequently with the marinade.
(Serves 4; kJ per portion 780; prep time 30 min; cooking time 20 min)
Ingredients:
1kg unsalted snoek, sliced
1 large onion, finely chopped
5ml (1 teaspoon) tomato paste
2 cloves garlic, finely chopped
10ml (2 teaspoons) flour
Oil for frying
Juice of ½ lemon
250ml water
85ml vinegar
20ml (4 teaspoons) sugar
12½ml (1 tablespoon) apricot jam
2 whole allspice
1 bay leaf
12½ml (1 tablespoon) curry powder
5ml (1 teaspoon) turmeric
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Method:
Season the slices of snoek with the salt and pepper and sprinkle with the lemon juice. Set aside. Heat a little oil in a saucepan and sauté the onion and garlic until lightly browned. Add the curry and turmeric and mix well. Sprinkle the flour over the mixture and stir in, blending well. Add the water and bring to the boil, stirring all the time. Reduce the heat to low and add the snoek, allspice, bay leaf and tomato paste. Simmer, covered, for 15 minutes. Mix together the vinegar, sugar and apricot jam and add to the fish. Simmer another 5 to 7 minutes, stirring occasionally. Add more salt and pepper if necessary and serve at once on a bed of boiled rice.
(Serves 8; kJ per portion 800; prep time 25 min; cooking time 30 min)
Ingredients:
500g cheese shortcrust pastry (see recipe)
500ml (2 cups) smoked snoek, flaked
3 hard-boiled eggs, finely chopped
125ml (½ cup) Cheddar cheese, grated
1 raw egg
250ml (1 cup) milk
12½ml (1 tablespoon) Worcester sauce
12½ml (1 tablespoon) parsley, finely chopped
Method:
Make the pastry as directed and press it into a pie dish. Set aside.
Combine the snoek and hard-boiled eggs in a bowl. Beat together the milk, egg and Worcester sauce and fold into the snoek mixture. Stir in the parsley. Spoon the filling into the pie shell and bake in the oven at 180°C (350°F) for 30 minutes. Sprinkle with the grated cheese and serve hot.
Variations:
1. Use Blaauwkrantz cheese instead of Cheddar cheese.
2. Make individual pies, but bake them for 15 minutes instead of 30 minutes.
Note:
To serve after freezing, heat in the oven at 160°C (325°F) for 45 minutes to 1 hour.
Ingredients:
500g cake flour
350g shortening (butter or margarine or a combination of butter and lard)
175ml iced water
25ml lemon juice
5ml (1 teaspoon) salt
60g grated Cheddar cheese
Method:
Sift the dry ingredients together in a bowl. Cut or rub the grated Cheddar cheese, and shortening into the flour mixture until it resembles coarse crumbs. Sprinkle the water and lemon juice onto the crumbs.
Press lightly together – do not knead.
Wrap in waxed paper and chill until needed.
(Serves 4; kJ per portion 1 100; prep time 30 min; cooking time 10 min)
Ingredients:
4 trout
100g butter
37½ml (3 tablespoons) flour
150ml milk
25g flaked almonds
5ml (1 teaspoon) salt
Garnish : tomato wedges, lemon wedges, parsley sprigs
Method:
Marinate the trout in the milk and salt for 10 minutes then remove the fish and dredge in the flour. Melt 75g butter in a frying pan and fry the trout over medium heat for 6 minutes on each side. Remove the trout and place on a heated serving dish. Keep warm. Add the remaining butter to the pan and fry the flaked almonds until they are golden brown. Scatter them over the trout and serve at once, garnished with tomato and lemon wedges and sprigs of parsley.
POULTRY
(Serves 4; kJ per portion 1 380; prep time 25 min; cooking time 20 min)
Ingredients:
4 chicken joints, cooked, skinned and coarsely chopped
120g mushrooms, thinly sliced
1 green pepper, seeded and thinly sliced
62½ml (5 tablespoons) butter or margarine
12½ml (1 tablespoon) flour
2 egg yolks
275 chicken stock
150ml milk
150ml single cream
5ml (1 teaspoon) salt
Freshly ground black pepper
Method:
Melt the butter or margarine in a large frying pan and sauté the green pepper in it until soft, about 5 minutes. Add the mushrooms and sauté until tender. Remove the frying pan from the stove, blend in the flour and then gradually stir in first the chicken stock and then the milk. Return the frying pan to the stove and bring the mixture to the boil, stirring continuously until thickened. Add salt and pepper and the pieces of chicken and heat through, about 10 minutes. Beat the cream and egg yolks lightly in a bowl, stir some of the hot sauce into it, then stir the mixture into the sauce and heat, but do not boil. Serve immediately with boiled rice.
Note:
Freeze before adding the cream and egg yolks. To serve, thaw, heat and beat the cream and egg yolks lightly in a bowl, stir some of the hot sauce into it, then stir the mixture into the sauce and heat, but do not boil. Serve immediately with boiled rice.
(Serves 6; kJ per portion 1 890; prep time 20 min; cooking time 45 min)
Ingredients:
170g short crust or puff pastry (see recipe)
500g cooked chicken, cubed
4 rashers bacon, diced
120g button mushrooms
62½ml (5 tablespoons) flour
62½ml (5 tablespoons) butter or margarine
300ml milk
Salt and pepper
Method:
Heat half the butter on a frying pan and sauté the bacon and mushrooms in it for 2 to 3 minutes. Remove and set aside. Heat the remaining butter in a frying pan, stir in the flour to blend smoothly and cook for 2 to 3 minutes, stirring constantly. Stir in the milk and season to taste, then bring to the boil and cook until thickened. Add the chicken pieces, bacon and mushrooms and blend well. Allow to cool slightly. Place the filling in a 200mm pie plate. Roll the pastry out to a round to fit the plate and place on top of the filling. Brush the crust with the milk and bake in the oven at 200°C (400°F) for 30 to 35 minutes. Serve hot.
Note:
The pie can be frozen baked or unbaked.
(Serves 4; kJ per portion 800; prep time 35 min; cooking time 30 min)
Ingredients:
250g chicken livers
1ml (½ teaspoon) baking powder
125ml (½ cup) flour
25ml soy sauce
12½ml sherry
85ml water
2ml (½ teaspoon) salt
Dash pepper
Oil for frying
Method:
Combine the sherry and soy sauce in a jug. Place the chicken livers in a shallow dish, pour the sherry mixture over them and marinate for 30 minutes. Meanwhile, combine the flour, water, baking powder, salt and pepper in a bowl to form a batter. Heat the oil in a deep frying pan. Dip each piece of chicken liver separately in the butter and fry them in the oil until golden brown. Remove liver from the pan as it is done, drain on absorbent paper and keep warm. When all the liver has been fried, serve on toothpicks.
(Serves 4; kJ per portion 1 300; prep time 25 min; cooking time 2¼ hours)
Ingredients:
1 large guinea fowl
170g bacon or ham, diced
4 smoked sausages
170g prunes, soaked overnight and stones removed
1 small cabbage, shredded
1 large onion, finely sliced
25ml (2 tablespoons) fat or lard
125ml red wine
62½ml (5 tablespoons) flour, seasoned with:
5ml (1 teaspoon) salt
5ml (1 teaspoon) pepper
Method:
Roll the fowl in the seasoned flour
Melt the fat or lard in a large frying pan and fry the fowl in it, turning occasionally, until golden brown all over. Remove from the pan. Add the onion and bacon or ham to the frying pan and sauté for 5 minutes. Mix in the cabbage, and place half the mixture in the bottom of a large casserole. Place the fowl and most of the prunes on top of this layer, then cover with the remaining cabbage mixture, the rest of the prunes and the red wine. Arrange the smoked sausages on top. Bake in the oven at 180°C (350°F), covered, for 2 hours. Carve the fowl, arrange the slices on a heated serving dish and arrange the prunes, cabbage mixture and sausages around it. Serve at once.
Note:
The skin of the guinea fowl is extremely tough and is best removed before cooking.
(Serves 10; kJ per portion 980; prep time 30 min; cooking time 2-3 hours)
Ingredients:
1 turkey, goose, duck or chicken
25ml (2 tablespoons) flour
25ml (2 tablespoons) butter or fat
12½ml lemon juice
Stuffing (see recipes)
2ml (½ teaspoon) pepper for every kg of meat
Method:
If necessary, singe off the down and stubble. Clean the body cavity thoroughly. Stuff the body cavity with a stuffing of your choice. Sew up the openings or secure with skewers. Rub bird with lemon juice, salt and pepper. Spread with butter or fat and dredge in flour. Pour a little water into the roasting pan, add the bird and roast, covered, in the oven at 160°C (325°F), basting frequently. Uncover and brown bird for the last 15 minutes of the roasting time.
Ingredients:
Poultry : chicken, guinea fowl or turkey
Stuffing of your choice
Seasoning and herbs
Flour
Tin foil
Method:
Stuff your bird, season and dust with flour. If using guinea fowl, strips of fatty bacon or blobs of margarine are required as it is a dry game bird. Encase your bird in heavy-duty tin foil sealing well so juices don’t run out. Put in pre-heated potjie pot and remember to keep turning the bird every so often to brown all sides.
BEEF
Ingredients:
1 small white loaf of bread or hamburger rolls
Soft margarine
250g minced meat
1 tablespoon oil
2 teaspoons Worcester sauce
Pepper
1 Tablespoon vinegar or lemon juice
1 or 2 onions
1 teaspoon paprika
1 teaspoon salt
250ml stock
Pinch mixed herbs
Method:
Slice the top off the loaf, or rolls, and reserve. Leaving about 1cm all round the sides, carefully pull out the inside and make breadcrumbs of it. Spread a little margarine round the inside of the hollow loaf or rolls.
Fry the chopped onions in oil until soft. Add the minced meat, and brown. Add the paprika and fry for 2 minutes. Add the breadcrumbs and all other ingredients and allow to cook for 5 minutes. Pack this mixture into the loaf, or rolls, and replace the top. Brush the top with margarine, wrap in foil and place on a baking sheet in the oven. Bake for 105 minutes for the loaf, 60 minutes for the rolls. Open the foil for the last 15 minutes of cooking time allowing the bread to crisp on the outside.
(Serves 8; kJ per portion 1 210; prep time 30 min; cooking time 50 min)
Ingredients:
1kg minced beef
1 medium onion, finely chopped
125ml (½ cup) seedless raisins (optional)
125ml (½ cup) blanched almonds (optional)
12½ml (1 tablespoon) apricot jam
12½ml (1 tablespoon) fruit chutney
1 slice white bread
10ml (2 teaspoons) butter or oil
3 eggs
250ml milk
25ml lemon juice
10ml (2 teaspoons) curry powder
5ml (1 teaspoon) turmeric
2 lemon or bay leaves
10ml (2 teaspoons) salt
Method:
Soak the bread in 125ml milk, squeeze to remove the milk and mix the bread with the minced beef. Mix in all the other ingredients, except the butter or oil, eggs, milk and leaves. Melt the butter or heat the oil in a frying pan and brown the meat mixture lightly in it. Turn out into a casserole. Beat the eggs and the rest of the milk together and pour over the meat. Garnish with the leaves. Bake in the oven at 180°C (350°F) until set, about 50 minutes.
Note:
Bobotie freezes very well. To serve, thaw and heat through.
(Serves 6; kJ per portion 1 000; prep time 40 min; cooking time 20 min)
Ingredients:
1½kg beef
1½kg pork
500g pork siding (spek) cut in 7mm cubes
25ml (2 tablespoons) salt
5ml (1 teaspoon) pepper
50ml (4 tablespoons) coriander
2ml (½ teaspoon) grated nutmeg
1ml (¼ teaspoon) ground cloves
2ml (½ teaspoon) ground allspice
2ml (½ teaspoon) ground dried thyme
125ml vinegar
1 clove garlic, crushed
50ml Worcester sauce
85g sausage casing
Method:
Roast the coriander until light brown, then grind and mix it with all the other spices, salt and pepper. Mince the meat coarsely and mix very lightly with all the other ingredients. Fill the casings not too firmly with the meat mixture.
Note:
· Do not knead the meat; otherwise the sausage will be too firm.
· Use good quality meat without sinews and membranes.
· Make sure that the cubes of siding are evenly distributed.
· Sausage freezes very well, provided that it is made from fresh meat.
· Other kinds of meat may be used, for example, veal, pork, lamb, venison.
Ingredients:
1 beef fillet
1 punnet mushrooms
250ml cream
Olive oil
Butter
Method:
In a heavy saucepan heat equal quantities of olive oil and butter to a depth of 2cm. Brown the fillet well on all sides. Turn heat down and cook for about 20 minutes, turning frequently. Remove meat from the saucepan and place on one side. Do not cut it. Add sliced mushrooms to the saucepan and cook until tender. Pour in the cream, season with salt and fresh ground pepper and herbs (optional). Thicken with a little corn flour. Cut fillet into thick slices and lay in a shallow casserole. Cover with the sauce. Seal the dish and keep in a warming drawer until ready to serve.
(Serves 4; kJ per portion 1 010; prep time 10-15 min + marinating time;
cooking time 5-10 min)
Ingredients:
4 pieces rump or fillet steak
25ml (2 tablespoons) black peppercorns
25ml (2 tablespoons) butter or margarine
125ml meat stock
25ml brandy
5ml (1 teaspoon) salt
Oil for frying
Garnish : finely chopped parsley
Method:
Crush the peppercorns coarsely and with the palm of the hand press some into each side of the steaks. Allow to stand for 1 hour. Pour a thin film of oil into a heavy frying pan and heat. Now add the steaks and fry until done to taste. Sprinkle the steaks with salt and remove from the pan. Place on a heated serving dish and set aside; keep warm. Warm the brandy in a small saucepan and set it alight and pour brandy into the frying pan, shaking the pan until the flames die down. Stir in the stock and bring to the boil. Remove the pan from the stove and stir in the butter or margarine, a little at a time, until well blended. Pour over the steaks and serve at once, garnished with chopped parsley.
Variation:
If available, use green peppercorns instead of the black.
PORK
(Serves 4; kJ per portion 1 100; prep time 15 min + basting time;
cooking time 40 min)
Ingredients:
6 pork chops, bones removed
2 green onions, finely chopped
12½ml oil
85ml soy sauce
12½ml (1tablespoon) sugar
6 whole peppercorns
Marinade:
37½ml soy sauce
25ml sherry
½ clove garlic, minced
3 slices fresh ginger root, minced
Method:
Combine the marinade ingredients in a large flat dish and marinade the pork chops in it for 30 minutes. Heat the vegetable oil in a large frying pan and fry the chops in it, turning once to brown on both sides. Combine the green onions, soy sauce, sugar and whole peppercorns and pour over the chops. Cover the pan and simmer for 30 minutes. Serve at once.
(Serves 6; kJ per portion 1 200; prep time 20 min; cooking time 35-40 min)
Ingredients:
6 gammon steaks or Kessler chops
1 large onion, finely chopped
2 large oranges
75ml (6 tablespoons) fruit mincemeat
62½ml (5 tablespoons) butter or margarine
2ml (½ teaspoon) mustard powder
2ml (½ teaspoon) pepper
Garnish : 1 large orange
Method:
Cut the rind from the gammon with a pair of scissors and snip the edges of the meat at 2cm intervals to prevent the meat from curling as it cooks. Grease a large roasting pan with half the butter or margarine and lay the meat in it. Melt the rest of the butter or margarine in a small saucepan and sauté the onions until soft. Remove the pan from the stove and add the grated rind and juice of 2 oranges, the mustard powder, fruit mincemeat and pepper. Pour the mixture over the meat. Bake, uncovered, on a shelf above the center of the oven at 180°C (350°F) until tender, about 35 minutes. Peel and slice the remaining orange and garnish.
Ingredients:
1kg pork steaks (fillet or neck), cubed
1 red pepper, cubed
1 green pepper, cubed
410g can of pineapple pieces
MARINADE
2½ cups dry martini (vermouth)
4 tablespoons sunflower oil
2 tablespoons white vinegar
12 black peppercorns, crushed
1 bay leaf
½ teaspoon dried thyme
1 sprig fresh tarragon
Method:
Marinate the meat in the marinade for 4 hours. Thread the meat, peppers and pineapple alternately onto skewers and braai over medium coals, turning and basting frequently.
(Serves 6; kJ per portion 1 000; prep time 40 min; cooking time 20 min)
Ingredients:
1½ kg pork spareribs, washed and trimmed
1 clove garlic, crushed
125ml soy sauce
25ml honey
12½ml sherry
Method:
Place the spareribs in a shallow baking dish. Combine the soy sauce, honey, sherry and garlic in a bowl, then pour the mixture over the spareribs. Marinate for 1 hour, turn over and marinate for 1 further hour. Drain, reserving the marinade. Replace the spareribs in the baking dish and roast in the oven at 180°C (350°F) for 20 minutes on each side under the grill and serve immediately.
MUTTON & LAMB
(Serves 4; kJ per portion 880; prep time 10 min; cooking time 50 min)
Ingredients:
4 lamb chump or loin chops
A little oil
Bercy butter
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Method:
Snip the fat around the edge of each chop and place chops in a greased baking dish. Brush the chops with oil and sprinkle with salt and pepper. Bake, covered, in the oven at 180°C (350°F) for 40 minutes, turning once. Spread Bercy butter over each of the chops and bake, uncovered, for a further 10 minutes. Serve at once.
Variations:
Ingredients:
50g butter, salted or unsalted
2 spring onions, finely chopped
10ml dry white wine
10ml (2 teaspoons) parsley, finely chopped.
Method:
Simmer spring onions in the wine until 5ml remain and allow to cool.
Cream 50g salted or unsalted butter until soft and oily
Combine well with all the other ingredients.
Chill for 2 hours
Shape into pats with wax-proof paper or foil.
(Serves 6; kJ per portion 1 460; prep time 1 hour; cooking time 2 hours)
Ingredients:
750g neck of lamb, cubed
10 small onions
2 apples, cored and thinly sliced
62½ml (5 tablespoons) flour
25ml oil
150ml cider or apple juice
300ml meat stock
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Fat for frying
Herb dumplings (see recipe)
Method:
Melt the fat in a large casserole on top of the stove and brown the meat quickly to seal in the juices. Heat the oil in a large frying pan and sauté the onions until transparent, then transfer them to the casserole. Stir the flour into the oil that remains in the frying pan, a little at a time, and cook for 1 minute, stirring constantly. Gradually add the cider or apple juice and the meat stock, stirring all the time, and simmer until the sauce thickens. Pour the hot sauce over the meat and onions in the casserole, and the salt and pepper and arrange the apple on top. Bake in the oven at 160°C (325°F) for 1¾ to 2 hours. Meanwhile, make the dumplings as directed and place them in the casserole for the last 30 minutes for the baking time. Serve hot.
(Serves 4-5; kJ per portion 290; prep time 30 min; cooking time 15-20 min)
Ingredients:
125g self-raising flour
60g suet
5ml (1 teaspoon) dried mixed herbs
2ml (½ teaspoon) salt
Water to mix
Method:
Sift the flour and salt into a basin. Cut in the suet with a knife, blend in the herbs and stir in enough water to bind. The dough should be soft enough to form into balls. Divide into 8 to 10 portions and, with floured hands, roll into balls (dumplings). Check that the liquid in the stew or casserole is boiling, then add the dumplings. Cook the dumplings for at least 15 minutes, making sure that the liquid boils steadily until the dumplings are cooked.
(Serves 6-8; kJ per portion 1 080; prep time 30 min; cooking time 15 min)
Ingredients:
125g mutton fat, cubed
250g dried apricots
3 onions, thickly sliced
75ml (6 tablespoons) smooth apricot jam
25ml (2 tablespoons) brown sugar
3 cloves garlic
2 bay leaves
25ml (2 tablespoons) curry powder
25ml wine vinegar
12½ml (1 tablespoon) salt
5ml (1 teaspoon) pepper
Oil for frying
Method:
Heat the oil in a frying pan and sauté the onion rings for 1 to 2 minutes, taking care to ensure that the rings remain intact, then remove them from the pan and drain well on absorbent paper. Combine the apricot jam, vinegar, sugar, bay leaves, garlic, salt, pepper and curry powder in a bowl and add the onion rings. Place the meat cubes in this mixture and marinate for 24 hours in a cool place, turning 2 to 3 times. Soak the apricots in a little water until plump. Remove the meat from the marinade and thread on the skewers alternately with the mutton fat, apricots and onion. Grill the sosaties, turning several times. Place the marinade in a saucepan and heat to almost boiling. Serve the sosaties and sauce separately, with crumbly mealie pap, baked potatoes or freshly baked bread and butter as accompaniments.
Note:
The sosaties meat may be frozen raw in the marinade for 1 month. To prepare after freezing, thaw, remove the meat from the marinade and thread on the skewers alternately with the mutton fat, apricots and onion.
(Serves 6; kJ per portion 1 680; prep time 30 min; cooking time 30 min)
Ingredients:
500g cooked lamb, minced
1 large aubergine, thickly sliced
1 small onion, finely chopped
250g mushrooms, thinly sliced
250g tomatoes, thickly sliced
1 egg yolk
37½ml (3 tablespoons) butter or margarine
125ml (½ cup) Cheddar cheese, grated
1 small can tomato purée
1 clove garlic, crushed
300ml think Béchamel sauce
5ml (1 teaspoon) dried mixed herbs
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Method:
Heat 12½ml ( 1 tablespoon) of the butter or margarine in a large frying pan and sauté the onion in it until transparent. Add the meat and sauté for a few minutes, shaking the pan now and then, then set aside. Season with salt and pepper then stir in the tomato purée. Turn into a heated casserole and keep warm. Heat the remaining butter or margarine in a frying pan and sauté the aubergine slices for 5 to 7 minutes. Arrange on top of the meat in the casserole. Place the tomatoes and mushrooms on top and sprinkle with the garlic and mixed herbs. Prepare the Béchamel sauce, then beat the egg yolk into it and pour the mixture over the contents of the casserole. Sprinkle grated cheese over the sauce and bake in the oven at 200°C (400°F) until well browned, about 30 minutes. Serve immediately.
(Serves 8; kJ per portion 1 210; prep time 30 min; cooking time 50 min)
Ingredients:
1kg minced mutton
1 medium onion, finely chopped
125ml (½ cup) seedless raisins (optional)
125ml (½ cup) blanched almonds (optional)
12½ml (1 tablespoon) apricot jam
12½ml (1 tablespoon) fruit chutney
1 slice white bread
10ml (2 teaspoons) butter or oil
3 eggs
250ml milk
25ml lemon juice
10ml (2 teaspoons) curry powder
5ml (1 teaspoon) turmeric
2 lemon or bay leaves
10ml (2 teaspoons) salt
Method:
Soak the bread in 125ml milk, squeeze to remove the milk and mix the bread with the minced beef. Mix in all the other ingredients, except the butter or oil, eggs, milk and leaves. Melt the butter or heat the oil in a frying pan and brown the meat mixture lightly in it. Turn out into a casserole. Beat the eggs and the rest of the milk together and pour over the meat. Garnish with the leaves. Bake in the oven at 180°C (350°F) until set, about 50 minutes.
Note:
Bobotie freezes very well. To serve, thaw and heat through.
VENISON
(Serves 6; kJ per portion 1 200; prep time 20 min + marinating time;
cooking time 20 min)
Ingredients:
6 venison chops
50ml oil
15ml lemon juice
80ml medium cream sherry
125ml (½ cup) quince jelly or cranberry jelly
1 clove garlic, crushed
2ml (½ teaspoon) dried thyme
5ml (1 teaspoon) salt
Freshly ground black pepper
Method:
Combine the garlic, thyme, oil and lemon juice in a bowl and marinate the chops for 2 hours. Now season the chops with salt and pepper and grill over hot coals or under the griller until done, approximately 15 minutes. Sprinkle the chops with sherry just before they are ready and serve immediately with quince or cranberry jelly.
Ingredients:
1 tin Buffalo meat (obtainable in the Kruger National Park)
1 tin green beans or carrots of baked beans
4 potatoes, diced
2 large onions, chopped
½ cup rice
Garlic flakes
Mixed herbs
Method:
Brown the onions in a little oil in a potjie pot on the fire. Add the Buffalo meat, green beans, potatoes half a tin of water, salt and herbs to taste. Once boiling, add the rice and cover. If required, thicken with gravy powder. Serve once the rice is cooked.
(Serves 6-8; kJ per portion 1 100; prep time 30 min + marinating;
cooking time 2-3 hours)
Ingredients:
1 leg of venison, 2-2½kg
250g lardons (strips of spek)
1 onion, thinly sliced
25ml (2 tablespoons) flour
25ml (2 tablespoons) fat or oil
25ml (2 tablespoons) brown sugar
100g seedless raisins
500ml vinegar
250ml dry red wine
50ml medium sherry (optional)
50ml (4 tablespoons) apricot jam
2 cloves garlic, cut into thin slivers
2ml (½ teaspoon) ground ginger
1 bay leaf
6 cloves
25ml (2 tablespoons) salt
2ml (½ teaspoon) pepper
Method:
Marinate the lardoons for 45 minutes in a mixture of 125ml of the vinegar, 5ml (1 teaspoon) of the salt and 5ml (1 teaspoon) of the sugar. With a sharp-pointed knife, pierce holes in the leg of venison and stuff each incision with a raisin, a sliver of garlic and a marinated lardon. Rub the rest of the salt and sugar, and the pepper and ground ginger into the meat. Place the meat in an earthenware or glass container together with the onion slices, bay leaf and the rest of the vinegar and red wine. Marinate for 2 to 3 days, turning the venison twice daily. Then heat the fat or oil in a heavy saucepan and brown the meat. Add the cloves and 250ml water and simmer until tender, 2 to 3 hours. Make a paste with the flour, apricot jam and sherry (if desired) and baste the meat with it. Roast for a further 5 minutes. Serve with stewed dried fruit, quinces or apples.
(Serves 8-10; kJ per portion 1 200; prep time 20 min; cooking time 40-60 min)
Ingredients:
3kg saddle of venison, about 60cm in length
200g streaky bacon, rind removed
37½ml (3 tablespoons) apricot jam
25ml fruit chutney
500g canned apricot halves
37½ ml (3 tablespoons) medium sherry
2 to 4 cloves garlic, thinly sliced
5ml (1 teaspoon) mixed dried herbs
10ml (2 teaspoons) salt
Freshly ground black pepper
Method:
Make slits in the saddle using a sharp knife, and stuff the incisions with slivers of garlic. Season with the salt, pepper and herbs, then cut the saddle loose from the backbone, leaving the meat attached to the ribs. In a bowl combine the apricot jam, chutney and sherry and rub the mixture into the meat. Place bacon rashers over the saddle and bake, uncovered, in the oven at 160°C (325°F) for 40 to 60 minutes. Serve with canned apricot halves.
Note:
Wrap still frozen meat in foil and heat in the oven at 180°C (350°F) for approximately 20 minutes. Open foil for the last 5 minutes to brown the meat.
(Serves 8; kJ per portion 1 500; prep time 15 min; cooking time 20 min)
Ingredients:
8 young, tender venison steaks
3 medium onions, finely chopped
200g mushrooms, finely chopped
50ml (4 tablespoons) butter
10ml lemon juice
5ml Worcester sauce
100ml dry red wine
250ml single cream
250ml sour cream
25ml (2 tablespoons) parsley, finely chopped
10ml (2 teaspoons) salt
Freshly ground black pepper
Method:
Melt the butter in the grilling pan and grill the steaks to taste. Remove from the pan and keep warm. Add the onions and mushrooms to the pan and sauté until the onion is transparent. Add the wine, lemon juice, Worcester sauce, salt, pepper and meat and simmer for 5 minutes. Stir in the single cream, sour cream and parsley. Heat to just below boiling point. Serve immediately.
(Serves 4; kJ per portion 1 300; prep time 30 min; cooking time 2½ hours)
Ingredients:
750g venison, cubed
8 carrots, thinly sliced
120g mushrooms, thickly sliced
75g fat or lard
100ml (2/5 cup) flour
12½ml Worcester sauce
600ml stout
2ml (½ teaspoon) dried mixed herbs
5ml (1 teaspoon) salt
2ml (½ teaspoon) pepper
Method:
Marinate the venison in half the stout for 1 to 2 hours. Melt the fat or lard in a large frying pan, stir in the flour and simmer for 2 to 3 minutes, stirring all the time. Blend in the rest of the stout, bring to the boil and continue boiling stirring until the mixture thickens. Add the meat, marinating liquid, herbs, carrots, Worcester sauce, salt and pepper, and mix well. Pour the mixture into a deep casserole and bake, covered, in the oven at 160°C (325°F) for 2 hours. Stir in the mushrooms and bake, covered, for a further 25 minutes. Serve hot.
Note:
This stew can be prepared on top of the stove as well. Follow the recipe up to the oven instructions. Simmer in the frying pan for 1½ hours, then stir in the mushrooms and simmer for a further 20 minutes.
To serve after freezing, thaw the stew and then heat, covered, either in the oven at 160°C (325°F) for 30 minutes or on top of the stove for 15 minutes.