Feeds:
Posts
Comments

Archive for the ‘traditional food’ Category

Get yourself some boerewors (sausages) recipes made of beef/mutton/pork and enjoy Boerewors…/sausages….like the South Africans do!AddThis Social Bookmark Button

Advertisements

Read Full Post »

Click on the picture to see a larger image….

This page comes from the Woman’s Weekly, 28th August 2007. (UK magazine) It all looks delicious!! Hubby bought the mag for me…perhaps thought it was high time I read a woman’s mag for a change…and not playing chess…hahaha….he also bought me “The People’s Friend” (The Famouse Story Magasine”…wonder why…although there are some good articles in it…one about Willie Shand…whoever he is! ….lol and…there is a page about Gloucester Cathedral too…really good reading stuff…he knows I like to read stories…perhaps that’s why he’s bought the “story magazine”……anyway…thought to share the recipes!! I’m going to try the “Mille Feuille Slices”…not today….perhaps the weekend…I like baking, but I must be in the “mood” ….did it a zillion times when at secondary school, but don’t do it as much as I did it when at school. I can remember, we went to the movies, I was in Standerd 9…now…that was in the OLD South Africa…now it is Grade 11! Not 11th Grade…like the Americans say…we do it always the other way around in South Africa….hahaha….just to prove we are “different”…but anyway…we came back that Friday night, I baked a chocolate cake AND we finished it about an hour later…!! My first pudding was when I was 10, never heard of “method”…started reading and as far as I go, mixed everything! I got the best compliments for my Vinegar pudding…and it was really nice, must say myself…and from there, every Sunday….everybody wanted that pudding!! And….then I discovered the “method” bit…and it wasn’t the same again….so…ignore the method bit and mix! haha..

Vinegar pudding

Preparation time: 20 minutes

Baking time: 45 minutes Oven temperature: 160°C

Serves: 6

Batter

250ml milk

15ml butter

15ml smooth apricot jam

15ml vinegar

1 large egg

155g (185ml) sugar

150g (250ml) cake flour, sifted

5ml bicarbonate of soda

Syrup

250ml cream or evaporated milk

125ml milk

100g butter

100g sugar

Preparation

Batter:Place the milk, butter and jam in a saucepan. Heat to melt the butter and jam. Add the vinegar and set aside.Whisk the egg and sugar in a bowl over hot water until light and fluffy. Stir the milk mixture in then fold in the sifted flour. Quickly fold in the baking powder. Pour the mixture into a greased, square or rectangular 1,5-litre ovenproof dish and bake for 45 minutes to an hour or until the mixture shrinks away from the edges of the dish.Sauce: Combine all the ingredients and simmer for 3 minutes. Remove the dish from the oven and prick the surface of the pudding with a fork. Pour the hot sauce over the pudding and leave to absorb. Serve hot

Here is another Vinegar pudding recipe…click HEREfor the recipe.

Read Full Post »

This is Polenta…what we call “maize meal”…You can read about Polenta more HERE on the BBC’s website. The link will open in a new window.

Maize meal,  in the UK called Polenta. The maize meal can be bought from any South African shop in any country outside South Africa. In the UK there are a couple of shops….if you do a search…you will come across loads of them all over the world..from America to Holland…to Australia…etc.

Ok, now the “how” of the Pap in the microwave….

First, take about 3 cups of maize meal, (more or less) only the maize meal, and put it in the microwave….for 3 minutes. If you  use less maize meal, obviously you use less time too.
Then, stir it a bit and put back for another 3 minutes!
Next….boil water, about 4 cups….and mix with the maize meal, but it must be boiled water, use it immediately after it has boiled….stir it…you can even whisk it….to avoid humps….for the dish it must not be a stiff porridge…it doesn’t matter if it is a little bit runny…. it will settle once it’s been used with all your ingredients in the oven….
Finally….. microwave for another 3-4 minutes! And…you have “Pap”…!
If you try it the first time, take the water/maize meal bit by bit…to practise and see how you get on….good luck!
If I make it, I don’t measure the water/maize meal exactly….it is a matter of…how I “feel”

http://rpc.technorati.com/rpc/ping

Read Full Post »

As I promised some of my chess players….and all other people reading here…this dish is a must if you’re having a BBQ. In South Africa we like to have it as a side dish, some people won’t make it, but instead having just Pap…which is well-known to the “Southerners” in America as “porridge”. (They also call it “grits” ). In South Africa we also call it “porridge”…in English…but this dish is known for the Afrikaans word… “Pap dis”…which means… “porridge dish”….[it’s an oven dish] or Pap tert [pap tart].

Some people will sometimes have porridge for breakfast….depends on taste and what you like for breakfast. Sometimes you get people who don’t like Pap, then you will have bread rolls for them, usually people from the Cape! They don’t know what is delicious and good for them…wonder if they know the difference between a Springbok and a Kudu…! hahaha…only joking! Ok, we had friends Saturday night for a BBQ and I took photos step-by-step of this dish, specially to post them here for my poor chess players – some are now very much into Saffa-goodies and foods and all the nice/delicous stuff they can order from  South African shops all over the world. One chess player was so confused after telling him what to do, well, now he’s got the pictures too…Our friends told me to tell everyone here that they all had a second helping and it was really delicious…–[btw..it is the truth…]
To make Pap (porridge)…click HERE and it’s only 3 min in the microwave, although another recipe is to be found at the bottom of this post…so you have a choice! The link will open in a new window.
On THIS LINK you will find a delicious recipe about South African buttermilk rusks…[karringmelk beskuit]..the link will open in a new window.
and…..on

THIS LINK you will find many more South African traditional recipes, like milk tart, [whoop whoop! yummy!] scones, sugar cookies (soet koekies) etc. The link will open in a new window.

…and…any South African loves this mouthwatering KOEKSUSTERS (cook sisters) and would love you for this! The link will open in a new window. This is really the ultimate for any Saffa! You can bribe anyone with it.

And…if you like something pizza-ish…click HERE for something really delicous! The link will open in a new window. This is my own recipe and our friends go crazy for it…
For the Pap Dish…you need…..

………Cream…single cream….as double cream is a bit too thick and you need more “runny” cream….

…….one onion……more if you like more….

………chopped………

………..mushrooms……sliced………..

………bacon……diced……….my own “ingredient”

………frankfurther……..depends on taste…to serve 4 people it’s enough to add one per person…this is also my own “ingredient”…as it wasn’t in the original recipe….

………grated cheese……..

Pap…porridge… make it a little bit runny…if it’s thick, you’re going to have trouble to “smear” it in your dish….recipe at the bottom of this post…

…..fry….mushrooms….I like to fry everything separately, it’s up to you, you can mix it straight away from the start and fry it all together….

fry bacon……………

fry…….frankfurthers……….

mix them all together…onions fried too, of course……..

Take a heat-resistant glass dish….cover it first with a thin layer of oil, butter or margarine, whatever you like…and start with a thin layer of pap (porridge)

…..add a layer of the fried mixture……

……. at this stage, I like to add a thin layer of grated cheese and cream, it’s just a bit more creamy if you do it…

………cover with a layer of pap (porridge)…..

………completely……….

……..now add your cheese and cream and your dish is ready for the oven!

………..and….Voila! This is what you get after about 30 min (keep checking it…not in a too hot oven…about 180 deg C….)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

How to make “Pap”…
from……
wikihow.com/Make-Pap-in-the-Microwave
Its only 10 minutes, so pay attention! Things You’ll Need

A microwave
Coarse Maize Meal (Mieliemeel)
a kettle of freshly boiled water
a large microwavable bowl with lid
a fork – preferably a large two tine fork

Measure out a cup of maize meal into the microwave bowl (1 cup should make enough for 3-4 people).
Depending on where you are from and how you like your pap add a pinch of salt, more than a pinch or none at all!
Add just enough of the freshly boiled water to wet all the maize meal and work it in with the fork.
Set microwave on “High” and the timer for 10 minutes.
Put the lid on your bowl and pop it in the microwave.
Microwave for about a minute and then remove again.
Thoroughly stir in a little bit more water and return to the microwave.
Repeat this process (Remove, add a little water and stir, microwave again) 3 or 4 more times during cooking time at regular intervals – find a rhythm that works for you! Tips
A glass (Pyrex) bowl is preferable to a plastic microwave bowl
If you have a big enough bowl you can use more than a cup of maize meal, but you might have a better end result if you rather make it in batches – should you require more pap.
Likewise you can use the same method to make smaller amounts – just use a third or quarter cup to make a single serving
for Putu (Krummel) pap, add a little less water and use the fork make to the pap crumbly – believe me, the microwave can make perfect krummelpap!
In the same way, adding more water will give you a denser (stywe) pap or if you add too much water (with finer maize meal) you will have slap pap.
Making pap in the microwave may seem strange at first, but you will master it in no time and no one will be able to tell the difference! Warnings
Use oven mitts as the bowl will get really hot after the first couple of minutes. A cloud of super hot steam will escape every time you open to stir so take the lid off carefully and away from your face
DO NOT forget about it after the first minute! If you neglect to add water and stir an incredibly dense layer of burnt maize will form and the bowl you were using will be a write off.


Maize meal…which you can buy or order from any South African shop anywhere in the world.


……and this is a replacement in Tesco……shops in the UK….and costs about £1.40

AddThis Social Bookmark Button

Read Full Post »

I found these on a website and I lost the site…and it seems to be great recipes….if you want to try it…you can buy a 3 legged pot from any South African shop in any country outside South Africa nowadays. (well, I think it is about any of them!) They come in different sizes…nr 3 is a middle size pot for about 3-4 people usually, but if you like it so much like I do, then nr 3 is enough for one person! 🙂
On THIS LINK you can see photos of “potjie kos”….we had with family.The link will open in a new window.

Image:www.south-africa-tours-and-travel.com/pot-food.html
Lamb Neck and Cabbage Potjie

This requires some explanation first, a few years ago the “Potjie” craze took over in South Africa as an alternative to the traditional BBQ.
A “Potjie” is a 3 legged round bottomed cast iron pot where you put your ingredients in, and it simmers merrily over coals while everyone sits around it chatting away. and sipping you know what.. It’s much more sociable than a BBQ where the men usually gather round the fire and the women are usually busy in the kitchen, but don’t get me wrong, this is strictly a male domain and the women are only required to do the side dishes. Everyone usually has his own “secret” ingredients and “Potjie” competitions are very popular at fairs.

INGREDIENTS
2 tbs cooking oil
2 large onions, chopped
14 lamb neck chops
250g bacon, diced
16 small potatoes, peeled and quartered
1 small cabbage, cut in 8 pieces
dash of lemon juice with 500ml water
dash of mixed herbs
salt and black pepper to taste

METHOD

1. Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
2. Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
3. Cover with lid and cook for about another 2 hours slowly over medium coals ; check if there’s enough water after a while, and add more if necessary.
4. Stir through ; the meat should fall off the bones.
5. Serve with brown rice and sweet mashed cinnamon pumpkin.

——————————————————————————–

Oxtail Potjie – probably the tastiest potjie recipe

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
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.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. 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 sauté 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.

——————————————————————————–

All-In-One Pot

INGREDIENTS
750g bolo or boneless chuck of beef
1 pig’s trotter
30ml cooking oil
2 onions, sliced
10ml salt
freshly ground black pepper to taste
200g uncooked pearl wheat
4 tomatoes, peeled and coarsely chopped
250ml dry white wine
250ml meat stock
2 leeks, sliced
5 baby marrows, sliced

METHOD

Cut the bolo or chuck into cubes and saw the trotter into portions. Heat the cooking oil in a potjie and brown the meat. Add the onion and fry until it is translucent. Season with salt and pepper and add the pearl wheat and tomatoes. Heat the wine and meat stock together in a small pan over the fire, then pour the liquid into the potjie and cover with the lid. Let the meat simmer over low coals for 3-4 hours, until it is tender. Layer the leeks and baby marrows on top and simmer for another 20 minutes.
Serves 6-8

———————————————————————-

Paella Potjie

60 ml cooking oil
3 red sweet peppers (seeded and cut in strips) or a 400g tin pimento
1 large onion, chopped
500 g pork, cubed
5 chicken thighs, halved
1 litre boiling water
5 ml saffron
4 bay leaves
2 chicken stock cubes
1 kg kingklip fillets, cut in strips
400 g frozen prawns
500 g uncooked rice
salt and pepper to taste
250 g frozen green peas
juice of 1 lemon

Heat the oil in the pot. Lightly brown the pepper, onion, pork and chicken. Cover and simmer slowly for an hour or until the meat is nearly done.
Add the saffron, bay leaves and chicken stock cubes to the boiling water and set aside.
Place the fish and prawns on top of the meat, followed by the rice and peas. Season with salt and pepper to taste. Add the saffron water little by little as the rice boils dry. Simmer the potjie gently until the rice and peas are done and all the liquid has nearly boiled away. Paella should be loose and the rice should not be soggy.
Add the lemon juice just before serving and stir well.

———————————————————————–

Curry Neck of Mutton Potjie

30 ml cooking oil
salt and pepper to taste
1.5 kg neck of mutton, cut into slices
3 medium onions, chopped
250 ml water
500 g whole baby carrots, peeled
500 g whole baby potatoes, peeled
20 ml sugar
10 ml mild curry powder
5 ml turmeric
125 ml milk

Heat the oil in the pot. Season the meat with salt and pepper and brown a few pieces at a time. Remove and set aside. Fry the onions until tender. Return the meat to the pot. Cover the meat with water, replace lid and simmer for 1 hour.
Add the carrots and potatoes and simmer for approximately 30 minutes.
Mix the sugar, curry powder andturmeric with the milk and add. Simmer for another 15 minutes and gently stir through once. Add more water if the potjie becomes too dry and simmer for another 15 minutes.

——————————————————————————–

Chicken Potjie

45 ml cooking oil
1 kg chicken thighs
10 ml salt
4 bay leaves
pinch dried thyme
4 black pepper corns
pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Heat the oil in the pot. Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown. Add the herbs, spices and chutney. Arrange the carrots, potatoes and mushrooms in layers on top of the chicken. Dissolve the stock cube in the water and add it to the potjie. Replace the lid and simmer for approximately 1 hour and 20 minutes. Add water if the potjie becomes too dry.

——————————————————————————–

Dambie ( the Tswana name for “dumplings”)

To cover a saucy meat stew or potjiekos:
2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water

Sift the dry ingredients together into a deep bowl. Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter. Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered. Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess. Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!

——————————————————————————–

Beef and Beer Potjie

15 ml cake flour
5 ml paprika
1 kg beef fillet, cubed
15 ml butter
15 ml cooking oil
2 medium onions, thinly sliced
15 ml white sugar
8 green beans, sliced
4 carrots, peeled and thinly sliced
1 clove garlic, finely chopped
5 ml mixed dried herbs or marjoram
375 ml beer
250 ml beef stock
1 packet tomato soup powder
1 bay leaf
15 ml vinegar
10 ml cornflour
salt and pepper to taste

Combine the paprika and flour and place in a plastic bag. Add the meat cubes and shake well to coat the meat. Melt the butter and oil in the pot and brown the meat over medium hot coals. Remove and set aside. Fry the onions and sugar, stirring now and then until the onions are tender. Add the beans, carrots and garlic and simmer for 5 minutes.
Return the meat to the pot and stir in the herbs, beer, stock, soup powder and bay leaf. replace the lid and simmer till the meat is tender, approx 45 minutes to 1 hour. Stir occasionally, using a wooden spoon.
Mix the vinegar and cornflour and stir in. Simmer until the gravy has thickened and season with sdalt and pepper.

——————————————————————————–

Hot Mutton Curry Potjie

This is for people like me who like their curry hot, if you prefer it a bit weaker, reduce the curry powder to 15 ml.

2 kg mutton chops
salt and pepper to taste
45 ml cooking oil
2 large onions, coarsely chopped
250 g rindless breakfast bacon, chopped
3 large potatoes, peeled and cubed
250 ml uncooked rice
250 ml dried apricots, soaked in water for 1 hour and drained
250 ml water
1 tin (410 g) mealie kernels, drained
1 tin, (410 g) peas, drained
250 ml chutney
20 ml strong curry powder
5 ml turmeric
3 ml coriander
3 ml ground nutmeg

Heat the oil in the pot. Season the meat with salt and pepper and in the open pot brown a few pieces at a time on both sides. Remove the meat and set aside. Fry the onions until tender. Return the meat to the pot with the onions. Arrange the bacon, potatoes, rice and apricots in layers on top of the meat. Add the water. Cover and simmer for 1 hour. Add more water if the potjie boils dry.
Add the mealies and peas.
Mix the chutney, curry, turmeric, coriander and nutmeg well. Add the mixture to the potjie. Cover and simmer for 30 to 45 minutes.

Serve with sliced banana, finely chopped onion and tomato and finely grated coconut.

——————————————————————————–

Ostrich Potjie

Use a nr 3 potjie.

30 ml cooking oil
1.5 kg ostrich neck slices
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed. (Can be replaced with 250 g cooked, chopped and flavoured spinach mixed with 125 ml sour cream. Flavour the spinach with some of the folowing: bacon, ham, cheese, nutmeg and lemon juice)
15 ml cake flour
a little milk
pinch nutmeg
salt to taste

Heat the oil in the pot and brown the meat a little at a time. Remove and set aside. Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot. Return the meat to the pot. Heat the brandy slightly, pour over the meat, and ignite. Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2 1/2 hours or till the meat is almost tender.
Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes. Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot. Season with nutmeg and salt, cover and simmer for a further 15 minutes.

——————————————————————————–

Venison Potjie (Wildspotjie)

125 ml sunflower oil
4 medium carrots, sliced
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
1 kg venison, cubed
250 g rindless bacon, chopped
500 ml port or dry red wine
6 medium potatoes, sliced

Heat the oil in a pot and sauté the carrots, onions and garlic for about 5 minutes. Add the thyme, meat, bacon and port and simmer, covered, for 3 hours. Add the potatoes and simmer for a further 30 to 45 minutes.

——————————————————————————–

Bully beef and cabbage potjie

20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained

Heat the oil in a hot, flat, cast-iron pot and sauté the onion until glossy. Add the cabbage and sauce until the cabbage softens. Season to taste and add the bully beef cubes. Use a fork to mash a few of the cubes. Stir and heat over low heat until warmed through. Add the noodles, simmer until warm and serve. Serves 4. 

Potjie Bread
Potjie No: Flat
Serves: 8
Cooking Time: 1 hr 15 min

Ingredients
500 g white bread flour
500 g wholewheat flour
12 ml salt
25 ml white sugar
10 g instant yeast
500 ml milk
500 ml water
40 ml butter or margarine
Method
Mix the dry ingredients and yeast in a big mixing bowl.
Heat the milk, water and butter until lukewarm.
Add enough of the lukewarm mixture to the dry ingredients to form a soft dough. Knead until elastic and leave in a warm place to rise.
Knead lightly and shape into a ball.
Preheat the oven to 200 ºC.
Grease a medium-sized, flat-bottomed, cast-iron pot with butter or margarine and place the dough inside.
Also grease the top of the dough and the inside of the lid with butter.
Put the lid on and leave in a warm place until the dough has doubled in volume.
Bake at 200 ºC for 15 minutes, then lower the oven temperature to 180 ºC.
Bake for another hour or until cooked and the bread sounds hollow when tapped. Leave in the pot to cool slightly, then remove.
Makes 1 large loaf.

AddThis Social Bookmark Button

Read Full Post »

When visiting family during our holiday, we were treated with all kinds of “typical South African” food…which was really nice…..Potjie Kos…biltong, pap-dis (which only South Africans know… a kind of side dish), ….a PROPER BBQ! (or 2…or 3 or even 4! hehehe)…. and my favourite…boerpampoen!…(picture with next post) I have to add that this was dished-up in the kitchen due to the iron pot!

Food ready in the iron pot… See this site


See MORE recipes here.


On this picture above, you can see samp, which is tasty when served the Potjie Kos – even rice can be served with it. I like both.

And….a proper BBQ! Steak, chops, and the next picture…chicken….and a sandwich (whitebread!) with tomato/cheese and loads of onions! Yummy!




hmmmm…….!!

 

Read Full Post »