Recipe: Cape Malay Curry

 Ingredients:

Cape Malay Curry

• 2 kg boneless mutton shoulder or 2 kg boneless lamb shoulder
• oil
• 4 onions, peeled and chopped
• 2-4 garlic cloves, peeled and minced
• 1 piece fresh gingerroot, peeled and crushed
• 14.79 ml Cape Malay curry powder or 14.79 ml mild curry powder, of your choice
• 4.92 ml ground coriander
• 4.92 ml ground cumin
• 2.46 ml turmeric
• 1.23 ml salt
• black pepper
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• 2 carrots, peeled and diced
• 250 g dried apricots, soaked in warm water and drained
• 2 bananas, peeled and sliced
• 29.58 ml tomato paste
• 50 ml wine vinegar
• 250 ml meat stock
• 44.37 ml apricot jam
• 44.37 ml natural yoghurt

Directions:

1. Heat the oil in a large pot or saucepan.
2. Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
3. Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
4. Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam and yoghurt). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
5. Stir in the apricot jam and the yoghurt a few minutes before serving.
6. Serve this curry with yellow rice and a variety of sambals and atjars.

Recipe Source: http://www.food.com/recipe/bo-kaap-cape-malay-kerrie-south-african-cape-malay-curry-289231#ixzz1yy9CgkK6

Picture Source: http://food.sndimg.com/img/recipes/28/92/31/large/picAkIQDV.jpg  

Recipe: Beer Bread

Another perfect addition to the typical South African braai (BBQ) would be Beer Bread. 

Beer Bread

Beer Bread

Ingredients:

750 ml flour
5 ml salt
15ml Baking Powder
2 ml Bicarbonate of Soda
30 ml brown sugar
340 ml bottle of beer (your favourite beer)

Method:

Preheat oven to 160 degrees Celsius.
Mix dry ingredients
Pour in the beer
Mix to form a stiff dough – Do not over mix!
Put the dough into a well greased loaf tin.
Bake for 60 minutes

 Try it out and let me know how it tastes :) 

Picture source: http://travelblog.portfoliocollection.com/FeaturedImage/beer-bread31.jpg

Recipe source: http://www.south-african-homeschool-curriculum.com/south-african-bread-recipes.html

Recipe: South African Queen drink

I think the name says it all....

South African Queen Recipe

Ingredients:

250ml Coconut Cream

2 litre Ice cream (preferably vanilla)

1 litre Pineapple Juice

500ml Malibu Rum

  

 Directions:

1. Blend vanilla ice-cream and pineapple juice. 

2. Add coconut cream and Malibu Rum, blend well, then poor into tall glasses. 

3. Serve with a sprig of mint.

 

Let me know how it goes!!!

Source: http://www.idrink.com/v.html?id=38390

Recipe: Springbok Shooter

In celebration for the weekend's arrival, I have added recipes of cocktails and shooters for today. 

Named after the National Rugby Team, the Springbokkie is a common shooter in South Africa.

Here is the recipe to make your own:

Springbokkie

Ingredients:

1 part Creme de Menthe 

1 part Irish Cream

Directions:

1. Poor one part Creme de Menthe (or similar liqueur) into a shot glass; 

2. Slowly add Irish Cream (or Amarula, Cape Velvet Cream, Advokaat, Baileys) to shot glass, 3. Using the back of a spoon to ensure that liqueurs don't mix. 

Enjoy!

Recipe source: http://www.thecreativepot.net/2010/06/springbokkies.html

South Africa Vineyards

Source: http://blog.kumkani.com/index.php/2011/03/04/south-african-wine-leads-the-way-2/

Would love to be sitting here right now

Paarl, Western Cape

Source: http://www.curiouswines.ie/blog/wp-content/uploads/2009/04/paarl-south-africa.jpg

Recipe: Milk Tart

Nothing screams South African like the delicious melktert (Milk Tart). A definite favourite in the South African cuisine.

A very easy recipe and the end product will be mouth-watering - promise.

Milk Tart

Ingredients

• 45 g butter, melted
• 200 g white sugar
• 3 egg yolks
• 145 g cake flour
• 5 g baking powder
• 2 g salt
• 5 ml vanilla extract
• 950 ml milk
• 3 egg white
• 10 g cinnamon sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray.
2. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top.
3. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold. 

 

Recipe source: http://allrecipes.com/recipe/south-african-melktert-milk-tart/detail.aspx 

Image source: http://browniegirlblog.files.wordpress.com/2011/09/milk-tart-41.jpg  

Image source: http://www.100cafestreet.com/milk-tart-recipe/

Recipe: Boerewors - Traditional

One of the most popular ways to enjoy your weekend is to have a braai. A braai is not the same without your family, beer and boerewors. For all those South Africans who are currently living over-seas... This one is for you:

Tip: You can change the favour by experimenting with different spices and sauces. Have fun

Boerewors Ingredients

· 3 lb beef
· 3 lb pork
· 1 lb bacon
· ½ cup red wine vinegar
· 1 clove garlic
· 4 tbsp Worcestershire sauce
· 3 to 3 ½ oz sausage casing
· 2 tbsp salt
· 1 tsp ground pepper
· 2 tbsp ground coriander
· ½ tsp freshly grated nutmeg
· ½ tsp ground dried thyme
· ½ tsp ground allspice
· ¼ tsp ground cloves

Making the Boerewors

• Dice the bacon into pieces not larger than 1 inch
• Cut the beef and pork meat into 1 to 1 ½ inch cubes. Mix it well with all the other ingredients except the sausage casing.
• Grind the meat using a medium-coarse grinding plate.
• Fill the sausage casings firmly, but not too tightly with the meat mixture.
• Refrigerate for 24 hours before using. Boerewors can be kept for a week or for 3 months if frozen
• Makes 6 to 7 lbs

Recipe source: http://africhef.com/Boerewors-Recipe.html

Picture source: http://www.south-africa-tours-and-travel.com/images/boerewors-on-charcoal-southafricanbarbecue.jpg

Picture source: http://braai.com/braai-information/how-to-braai-boerewors/

Recipe: Malva Pudding

Malva Pudding Ingredients (serves 6)

2 large eggs room temperature
1 cup castor sugar
1 tbsp smooth apricot jam [do NOT use whole fruit]
6½ oz [185g] cake flour
1 tsp bicarbonate of soda
½ tsp salt
2 tbsp butter
1 tsp vinegar
½ cup [125ml] milk
A little butter for greasing

Or even vanilla ice-cream.

For the Sauce

1 cup cream
½ cup butter
½ cup soft brown sugar
½ cup water
2 tsp treacle
½ tsp Vanilla essence

To Make the Malva Pudding

Preheat oven to 350^oF [180^oC]

First make the batter

Beat the eggs and castor sugar, in a large mixing bowl, until light and fluffy. Add the apricot jam and beat well. In another bowl, sift together the flour, bicarbonate of soda and the salt. Melt the butter, over low heat, in a saucepan. Add the vinegar and milk. Alternating the flour and milk mixtures, fold into the egg mixture. Grease a baking tray and pour the pudding batter into it. Bake, on the middle shelf, for 45-50 minutes, until a knife inserted in the center comes out clean

Meanwhile make the sauce

Heat the cream, butter, brown sugar, water and treacle in a saucepan over medium heat until the sugar has dissolved and the butter melted. Do NOT let the sauce mixture boil. Remove from the heat and add the Vanilla essence. When you remove the pudding from the oven, pierce a number of times with a skewer, or the tines of a fork. Pour the hot sauce over it. The holes, previously made, enable the sauce to better permeate the Malva Pudding.

Serve the dessert hot with Custard or Whipped cream... Malva pudding is also delicious eaten cold, with cold custard, whipped cream or even vanilla ice-cream.

Picture source: http://www.hulettssugar.co.za/files/images/malva-pudding.jpg

Recipe source: http://africhef.com/South-African-Malva-Pudding-Recipe.html

Recipe : Chakalaka

A typical South African weekend comprises of at least one braai "barbeque", there is nothing better than chilling with your friends with an ice cold Castle Lager in your hand while your meat is on the braai.

So try this recipe out for your own home-made Chakalaka. 

A very “South African” dish, Chakalaka is either served as a sauce or as a relish. 5 star game lodges and fine city hotels also serve Chakalaka on their menus.

Ingredients:

• 4 tablespoons oil
• 1 large onion, finely chopped
• 4 -5 garlic cloves, crushed
• 2 tablespoons ginger root, peeled & grated
• 3 small chilies seeded & chopped (or not if you don't want it hot)
• 2 tablespoons curry powder
• 1 (14 ounce) can whole canned tomatoes, coarsely chopped
• 1 green pepper, seeded & chopped
• 2 carrots, coarsely grated
• 1 (8 ounce) can baked beans in tomato sauce
• ½ head cabbage, shredded
• Salt & pepper, to taste

Preparation:

Heat oil and sauté onions, garlic, ginger and green pepper with the chillies and curry powder for five minutes.

Add the carrots and cauliflower.

Cook gently for about 15 minutes, or until all vegetables are cooked.

Add beans and seasoning, heat through and allow to cool.

Serve cold. 

Picture source: http://www.nandyala.org/mahanandi/images/chakalaka/chakalakaimagecopyrighted2.jpg 

Recipe source: http://www.food.com/recipe/south-african-chakalaka-149455#ixzz1oF7F3Pb5

Recipe : Butternut Soup

There is nothing better than having a delicious bowl of hot creamy Butternut Soup.

Here is a typical South African Recipe:

Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.

---

Ingredients

2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)

---

Instructions on how to make it

Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.
Makes 2 liters (8 cups) of soup. 

Recipe Source: http://www.rainbownation.com/recipes/recipe.asp?type=5&id=3 
Picture Source: http://www.evernewrecipes.com/wp-content/uploads/2011/07/Butternut-Squash-Soup1.jpeg