Demo Cookbook

Family
Cookbook
2020
1


Letter from the Transformation Forum Chairman
I am excited to introduce our very first PSG Heritage Day Cookbook!
As South Africans, celebrating Heritage Day is about embracing diversity through different cultures. Central to this diversity is South Africans’ love for food! This cookbook aims to transcend all borders and bring South Africa to your breakfast, lunch or dinner table.
The book wonderfully captures a wide assortment of dishes, from authentic South African to modern, quick to slow cooking, and healthy to calorie busters! Whatever tingles your taste buds, I hope you enjoy recreating some of these dishes at home and that more delicious cookbooks will follow in future years.
Lastly, I would like to thank all the staff who contributed their mouth-watering dishes, the Transformation Forum and especially Myra Grobler and Celeste Benjamin for their efforts in putting this cookbook together.
“Food is our common ground, a universal experience”- James Beard
Best regards, Niraj
2


Breakfast
German Taystee Wheat 6 Quick Oats 7
Starters
AK47 Prawn and Avo Salad Delight 10 Bianca’s Jalapeños Poppers 11 Mossels by Yzerfontein 12 Liver in Orange Sauce with Fluffy Mashed Potatoes 13
Sides
Mielie Souffle 16 Cabbage Salad 17 Tommy Dell’s Coleslaw Blue Cheese Coleslaw Salad 18 Soekie se Pampoentert 19 2-day Carrot Salad 20 Green Pork Salad 21 The Marshmallow Salad 22 10 Minute Microwave Mealie Bread 23 Jenny se beroemde Mieliebrood 24 Onion bread 25 Lekkerste Rysslaai 26 Somer Wortelslaai 27 Cob loaf bread aka Potbrood 28 Patat en butternut gebak 29 Spinach Tart 30 Lieb se kaasbrood 31 Mieliepap Puffs 32
3
Contents


Mains
Sweet and sour curry meatballs 36 Mariana’s Baked Fish 37 AK47 Bacon Wrapped Chicken and Cheese Potato Surprise 38 Homemade Kota (Bunny Chow) 39 Isobho Lamathambo (Meaty Bones Soup) 40 Marco’s Biltong Potjie 41 Melkkos 42 Erhard Strydom se wen resep 43 Masala Steak Gatsby 44-45 Beef-African aka Beef Wellington 46-47 South African Fondue 48-49 2 Minute Noodle salad 50 Mariska se Hoender 51 Hein’s last dinner; Saffron mushroom risotto with truffle oil 52-53 Mr J’s curry in a hurry 54-55 Coconut Cream Butternut Soup recipe 56 Ouma Joeys Creamy Mushroom and Spinach Soup 57 Baccala De Gomes De Sa (Cod Fish) 58 Quick and Easy Quiche (aka Souttert) 59 Zuzu’s Chakalaka 60 Picanha with Mexican salsa sauce 61 Fran - Africa Steak and Chips 62 Blues Resep 63 Stampmielie gereg 64 Easy Chicken Breyani Recipe 65 Beef Snogganos (Beef Stroganoff) 66 Tjopskasserol met Macaroni gereg 67 Chakalaka Paptert 68 Skoonpa se bo-baas potjie 69 Skoonpa se Klits mieliebrood 70
Dessert
Bread and Butter pudding 74 Apple and Blueberry Tart with Caramel Sauce 75 Glorious Pavlova! 76 Granny Janet’s Milk Tart 77 Apple Tart 78 Droom Fudge 79 No Bake Yogurt Tart 80 Sago pudding 81 Chocoholic cake 82 Krispies 83 Marmite Cake 84 Delicious and Saucy Malva Pudding 85 Very easy Flop-Free Vanilla Cupcakes 86 Decadent Date Balls 87 Bolo de Bolacha (Biscuit Cake) 88 Easy Lemony Yoghurt Fridge Tart 89 Aunty Meisie’s Banana Bread 90 Sweet Tea-Time snack duo 91 Rob’s Babelas Chocolate Tart 92 Miesie se Kerfees Vrugtekoek 93
4
Contents


Breakfast
5


GERMAN TAYSTEE WHEAT
PREP: 30 MIN
INGREDIENTS
COOK: 15 MIN
METHOD
SERVES: 2
125 ml 1⁄4 c
3c
Taystee wheat salted butter milk
sugar to taste salt to taste
• Pour milk and salt into a pot or pan.
• Use more milk for a creamier taste.
• Bring to boil.
• Turn down heat, add sugar and leave to simmer.
• Melt butter another pan, allow butter to brown.
• Pour Taystee wheat and milk mixture onto the butter pan. • Almal eet sommer uit die pan, familie tyd!
MY STORY | Robert Aster
My grandfather used to make this dish every Sunday and then it became our Sunday tradition with my father as well.
6
Breakfast


QUICK OATS
INGREDIENTS
PREP: 5 MIN
COOK: 5-7 MIN
METHOD
SERVES: 2
250 ml 250 ml 2 tbsp 2c
1 pinch
dry oats water brown sugar milk
salt
• Boil water on the stove on medium heat.
• Add the oats and a pinch of salt.
• Stir continuously until mixture becomes think.
• Remove from stove and leave to settle for 1 minute.
• Once done, dish into 2 plates.
• Add brown sugar and milk.
• Sit outside in the sun and enjoy!
MY STORY | Christo Pieters
They say breakfast is the most important meal of the day, that’s why I always start my day with this bowl of goodness! Make sure you dish up first, you may just miss out on your helping.
7
Breakfast


8


Starters
9


AK47 PRAWN AND AVO SALAD DELIGHT
PREP: 15 MIN
INGREDIENTS
COOK: NONE SERVES: 4-5
METHOD
• Slice avo into cubes and place in a bowl.
• Chop onion into tiny bits, mango into little squares and slice tomatoes into quarters.
• Place into bowl with Avo, add salt, pepper and drizzle over some lemon juice. Mix gently.
• Break lettuce into hand sized pieces and rinse with cold water and shake off water.
• Place avo mix into each leaf and top up with the prawn cocktail and some bits of red onion.
• May be done beforehand and chilled in fridge for a while.
1
1
1⁄2
1 pkt 1 pkt 2
1⁄2
prawn cocktail (Woolies) avo
red onion
cherry tomatoes
cubed mango (Woolies) gem lettuce hearts lemon
MY STORY | Aubrey Kok
We were having family over for lunch years ago and wanted to try something other than the usual salad. Somehow the Feta or Olives disappear and you’re left with the rest. This very simple starter hits the taste buds and a must try! You simply fold over the leaf and eat by hand. Less dishes before the braai starts and looks very tasty.
10
Starters


BIANCA’S JALAPEÑOS POPPERS
PREP: 20 MIN
INGREDIENTS
Adapt to how many poppers you’d like to make
1 pkt
FRY: 3-5 MIN
METHOD
SERVES: 4-5
Tempura flour Fresh jalapeños Cream cheese Cheddar cheese Sunflower oil Mayonnaise Chutney
• Clean your jalapeños, in order to clean them; slice off the top and take the seeds out by using a knife or a spoon. If that does not work, cut it vertically and take out the seeds, the more seeds you remove, the less it burns.
• Mix equal parts cream cheese and cheddar cheese in a bowl.
• Fill the jalapeños with the cheese mixture.
• Pour the oil into a pot and heat it up.
• Mix the tempura flour with water to create a thick mixture (the thicker the batter, the crispier the popper).
• Take a filled jalapeño and cover it in the wet tempura batter and place the jalapeno into the pot with the hot oil.
• Leave it in for 3-5 minutes until batter is crispy.
• Remove from oil and place it on a paper towel to drain excess oil. • Mix the mayonnaise and chutney together to create a dipping sauce.
MY STORY | Bianca Kok
I love jalapeños poppers; it is my go-to order at any tapas restaurant. During lockdown level 5 I was craving this dish every week. I finally decided to teach myself how to make it. I started with a panko crumb recipe, but it was too messy and I decided, “this is not for me, I’ll leave it to the restaurants.” I was walking down the aisles of Woolworths when I saw the tempura flour and I decided to give it one last try and it was delicious. As soon as we were allowed to socialise again, it was my go-to recipe to make for my friends and they haven’t asked for anything else since then!
11
Starters


MOSSELS BY YZERFONTEIN
PREP: 60 MIN
BESTANDDELE
Court Bouillon
KOOK: 60 MIN BEDIEN: 4-6
METODE
• Plaas al die bestanddele, behalwe vir die mossels, in ´n kastrol. Bring tot kookpunt and vir 30 minute kook.
• Syg deur en gooi dan die court bouillon in ´n groot kastrol en bring tot kookpunt, voeg mossels by.
• Verlaag die hitte, die vloeistof moet net-net kook en laat vir nog 10 minute prut.
Mossels Yzerfontein
• Voeg die bestanddele bymekaar en vermeng met suurroom om ´n pasta te vorm.
• Smeer hierdie pasta oor die mossels (in hulle skulpe).
• Plaas onder voorafverhitte rooster en sodra hulle goudkleuring is, kan hulle bedoen word.
1
2
2
250 ml 1.5 l
1-2
vars mossels, gelê in vars water vir ´n paar uur
ui, gekap
selderystingels, gekap geelwortels, gekap
wit wyn
water
bossie pietersieliestingels lourierblare
Mossels Yzerfontein
50 ml 50 ml
25 ml 1
sagte botter
Parmasaan-kaas
gerasperde skil en sap van 1 suurlemoen
gekapte pietersiele knoffelhuise, fyngedruk
sout en swartpeper
suurroom
MY STORIE | Hougaard Pieters
Dis soos my suster, Annette Pieters, hulle berei wanneer sy op Yzerfontein vakansie hou. Sy sit hulle gewoonlik met drankies
voor terwyl almal wag dat eggenoot Minnaar soos gewoonlik sy toorkunsies by die snoekbraai uithaal.
12
Starters


LIVER IN ORANGE SAUCE WITH FLUFFY MASHED POTATOES
PREP: 15 MIN
INGREDIENTS
Liver in orange sauce:
1 kg liver
1⁄4c milk
1 c cake flour
4
2 tbsp sugar 1⁄4c oil
COOK: 20 MIN SERVES: 6
METHOD
Liver in orange sauce:
• Remove membrane by adding liver in cold water for 10 min. Place index finger under membrane and remove. Thinly slice liver and add salt and pepper. In a bowl, add the liver and milk, and set aside.
• In a bowl, add flour and grate the orange skins into the flour. Coat liver with mixture and fry in oil, in batches, until golden brown.
• Remove liver from pan. Drain oil from pan but keep the brown glaze at the bottom.
• In the pan, mix the juice of oranges, sugar and the brown glaze. Add the fried liver into the juice, simmer on a low heat until sauce thickens. Remove from heat.
Fluffy mashed potatoes:
• Fill a pot with water and add the potatoes (and salt). Boil until soft. • Drain the water but leave ±1 tbsp water in the pot.
• Add milk, butter and baking powder. Mash until fluffy.
oranges
salt and pepper to taste
Fluffy mashed potatoes:
5
1⁄4c
2 tbsp 1 tsp
potatoes, peeled and quartered milk
butter
baking powder
salt and pepper to taste
MY STORY | Michelle Spochter
This is a family recipe which has been handed down for 3 generations, for more than 100 years. It can be prepared as a regular quick lunch accompanied with bread or a delicious dinner served with fluffy mashed potatoes. Every time I make this recipe, I feel the need to share with friends and family so they can also taste something different than the traditional liver and braised onion. We have always received great reviews from everyone who has tasted the recipe.
13
Starters


14


Sides
15


MIELIE SOUFFLE
PREP: 10 MIN
BESTANDDELE
BAK: 45 MIN
METODE
BEDIEN: 4
60 ml 60 ml 60 ml 2 blik 4
bruismeel
suiker
botter, gesemelt mielies
eiers, geklits
• Voorverhit oond tot 180° C.
• Meng alle bestanddele saam.
• Plaas in ‘n oondbak en bak teen 180° C vir 40-45 minute.
MY STORIE | Bianca Kok
Hierdie is my pa se gunsteling resep. Dit is lank in ons familie en ‘n gesogde resep by ‘n braai met familie en vriende op ‘n Saterdag middag. Daar is nooit ‘n krummel oor nie en daar is altyd te min, maak nie saak hoeveel hy maak nie. Die vrouens is maar jaloers en kan nie nee sê vir ‘n tweede porsie nie.
16
Sides


CABBAGE SALAD
1
1
2 pkt
Cabbage head
(can be substituted with spinach)
bunch of spring onions 2-minute noodles,
preferably chicken
almonds, toasted
tin mandarins (optional)
• Mix all ingredients for the sauce together in a measuring cup, stir thoroughly.
• Toast the 2-minute noodles and almonds in a pan, let it cool down. • Thinly chop the cabbage head and chop the spring onions.
• Place into a medium sized and pour sauce 1 hour before serving. • Toss salad regularly.
• Crumble 2-minite noodles and add the almonds just before serving.
1⁄2c
1
Sauce, to be prepared night before
1 pkt
2 tbsp 1⁄4 c 1⁄4c
1⁄4 c
Spice from 2-minute noodles
Soy Sauce
sugar
oil
white wine vinegar
Chef tip: I also add a tin of mandarins for some colour.
PREP: 30-45MIN
COOK: NONE SERVES: 8
INGREDIENTS METHOD
MY STORY | Charlene Gallimore
My brother moved to Australia 10 years ago and discovered this Asian style salad. Since then it’s become a must have dish at any braai and especially on Braai Day. This is a winner salad!
17
Sides


TOMMY DELL’S COLESLAW BLUE CHEESE COLESLAW SALAD
INGREDIENTS
PREP: 15MIN
COOK: NONE SERVES: 6
METHOD
• Combine all the ingredients in a large salad or mixing bowl and mix until well coated.
• Add more mayonnaise for desired consistency. • Refrigerate overnight.
• Serve within 2 to 3 days.
• It pairs perfectly with beef or buffalo chicken.
1 tin
1⁄2
1⁄2
1 pkt
1 pkt
2 c
1 1⁄2 c
1 c
1 tsp
1 pinch
pineapple pieces,
crushed with juice
cabbage, thinly sliced
onion, thinly sliced
black olives, pitted
green olives, pitted
cheddar Cheese, my personal preference is Simonsberg block blue cheese, crumbled salad dressing/cream,
Greek or Italian mayonnaise salt
pepper
MY STORY | Denise Wolfe-Botha
I dedicate this recipe to my Mom who passed away 2 months ago, it was her favourite recipe, and now my favourite.
The story behind this recipe: As a family we went on holiday every year with Tommy Dell (Country singer) and his family to Langebaan and this recipe was shared between the two families and I will always treasure the good old times we spent together around the campfire!
18
Sides


SOEKIE SE PAMPOENTERT
PREP: 15 MIN
BESTANDDELE
BAK: 40 MIN
METODE
BEDIEN: 6-8
6 kg 1 tl. 4 et. 1 tl. 1 tl. 6 et. 4 tl. 4
pampoen, gaar suiker botter/margarien sout
gemmer, fyn meelblom bakpoeier eiers
• Voorverhit oond tot 180° C.
• Kook pampoen met suiker tot sag.
• Meng alle bestandele met geklitste eiers.
• Bak vir 40 min.
• Strooi kaneelsuiker oor nadat dit vir 5 minute afgekoel het. • Bedien warm.
MY STORIE | Erhard Strydom
Ouma se resep wat oor die jare mage volgemaak het en heerlik is as nagereg ook!
19
Sides


2-DAY CARROT SALAD
PREP: 20 MIN
INGREDIENTS
COOK: 20 MIN SERVES: 12
METHOD
• Cook the carrots half done and slice into rings, it’s easier when the carrots are cooked before slicing.
• Let carrots cool, in a heat resistant bowl, layer carrots, onion and pepper, repeat until all ingredients used, the last layer should be carrots.
Sauce
• In a pot, combine the tomato soup and water, mix until smooth.
• Add rest of sauce ingredients, place on stove top, using a whisk thoroughly mix all ingredients together, should be a smooth consistency.
• Allow sauce to simmer and cook until combined.
• Pour hot sauce over the carrots, do not mix.
• Once salad has cooled down, cover with lid or glad wrap and keep in fridge until serving, for at least 2 days.
1 kg 2
1
Sauce
1 pkt 250 ml 200 ml 80 ml 125 ml 125 ml 5 ml
5 ml
carrots
onions, sliced in half rings green pepper, sliced in strips
tomato soup water
white vinegar Worcester sauce sunflower oil sugar
mustard powder Aromat
MY STORY | Francina Wentzel
Bigger picture thinkers, this is a salad for you. Prepare salad 2 days before a function and tick it off your to-do list. I have been using this recipe at a lot of parties, for many years. It’s always delicious!
Chef tip: This is a very good salad to put in a glass bottle as a gift. You can decorate the bottle with a personal message, be sure to include the eat by date on the bottle, the salad will keep for at least a week from bottling.
20
Sides


GREEN PORK SALAD
INGREDIENTS
PREP: 40 MIN
COOK: 5 MIN SERVES: 15
METHOD
• In a pan fry the bacon and let cool.
• In a large bowl, layer the salad ingredients; lettuce, onions, peas, cucumber, bacon, cheese, ham and egg.
• Mix the cream and mayonnaise and pour over the salad, do not mix into salad.
• Refrigerate overnight.
• Before serving, sprinkle dried parsley over. • Serve with ground black pepper.
1
1
250 g 1
250 g 250 ml 250 ml
6
250 ml 500 ml 15 ml
lettuce head, torn
onion, sliced into quarters frozen peas
cucumber, sliced into quarters diced bacon
cheese, grated
diced ham, I use a ham roll, leftovers can be used in toasted sandwiches
boiled and peeled eggs,
sliced into smaller pieces cream
mayonnaise
dried parsley
MY STORY | Francina Wentzel
This is a great summer salad. A family member made this salad once and I made a list of the ingredients that I could remember. Over the years, I have adapted the recipe to my liking. The most wonderful aspect to this recipe; anyone can make and master this recipe.
21
Sides


THE MARSHMALLOW SALAD
PREP: 10 MIN
INGREDIENTS
COOK: NONE SERVES: 6-8
METHOD
• Cut marshmallows into bite size pieces into a large serving bowl. • Add pineapples and yoghurt to Marshmallows and mix well.
• Enjoy! Quick, easy and delicious.
150 g 1 tin 250 ml
marshmallows
pineapple pieces, drained yoghurt, any flavor
MY STORY | Ingrid Olivier
Like all South Africans we love our family Braai’s and get togethers. As with most families we have some fussy eaters, who don’t always like the traditional salads. I saw this recipe in the Pick ‘n Pay Pages and decided to try it for the next family braai. Since then, whenever there is a family braai, I am asked to make the marshmallow salad and when I do, I am the favourite aunt, daughter in law, sister in law and wife at the braai.
22
Sides


10 MINUTE MICROWAVE MEALIE BREAD
PREP: 10 MIN
BAKE: 15 MIN SERVES: 6
METHOD
• In a microwave friendly/silicone loaf pan mix eggs, sugar and milk together.
• Add rest of the ingredients and mix together.
• Bake for 10 minutes in the microwave.
• This is a fast and easy recipe which can be enjoyed as a side to any meal.
INGREDIENTS
1 tin
3 tsp 125 ml 1 c 125 ml 3
2 tbsp 2 tbsp
sweetcorn baking powder sugar
corn flour
milk
eggs
melted butter cake flour
MY STORY | Janita van Rooyen
23
Sides


JENNY SE BEROEMDE MIELIEBROOD
PREP: 15 MIN
BESTANDDELE
BAK: 45 MIN BEDIEN: 6-8
METODE
• Voorverhit oond tot 180° C en gebruik botter/olie om ‘n broodpan uit te smeer, sodat die deeg nie daaraan vas sit nie.
• Meng al die bestandele vir die broodjie goed saam en skep dit uit in die voorbereide broodpan.
• Bak vir 40-50 min to goudbruin en deurgaar.
• Laat die broodjie vir ‘n paar minute in die pan afkoel en keer uit op ‘n droograk.
• Laat die broodjie afkoel tot kamertempratuur voor dit gesny word. • Sit voor met plaasbotter.
500 ml 20 ml
15 ml 2
1 blik
koekmeel bakpoeier knippie sout suiker
eiers, ekstra groot, geklits (410g) geroomde suikermielies (sweetcorn)
MY STORIE | Jenny Blume
‘n Braai is nie ‘n braai sonder hierdie wenner nie! Elke keer as ek genooi word vir ‘n braai, dan is ek verantwoordelik vir die “ster van die oomblik” mieliebrood. Mense kan nie genoeg daarvan kry nie, en dit is so maklik om te maak! Dit is so lekker as die broodjie nog lekker warm is met gesmelte plaasbotter. Vinger lek lekker!
24
Sides


ONION BREAD
PREP: 20 MIN
BAKE: 60 MIN SERVES: 4
METHOD
• Preheat the oven to 180° C.
• Grease a medium-sized bread pan with a volume of ± 1.5 litres.
• Sieve self-rising flour, white onion soup and salt together and add grated cheese and mix.
• Beat buttermilk and egg together and add to flour mixture and mix well.
• Spoon into the dough pan and level.
• Bake in the oven for 1 hour.
• Turn it out onto a wire rack to cool.
• Slice and enjoy with butter, best served with braaivleis.
INGREDIENTS
500 g 1 pkt 5 ml 100 g 500 ml 1
self-rising flour
white onion soup powder salt
grated cheddar buttermilk
large egg
MY STORY | Judith Claassens
One of my fondest memories as a child are the weekends we spent with our “Huis vriende” as we like to call it in Afrikaans. This was my mom’s best friend, who also had children who were a similar age to my sister and I. We would spend every weekend together and these catchups ranged from picnics, to going to the drive-in together and of course the Saturday braai’s after which my parent would play scrabble for hours and we would play games like “bok in die hok”, “eiertjie nommer” and “donker kamertjie”. Tannie Ria, my mom’s best friend, would bake the most delicious bread and after 25 years i baked this recipe for the first time, during lock down. This bread is so delicious and easy to make and the perfect accompaniment to any Saturday braai. Perfect for Heritage Day.
25
Sides


LEKKERSTE RYSSLAAI
PREP: 30 MIN
BESTANDDELE
KOOK: 30 MIN BEDIEN: 6-8
METODE
• Kook rys 1-2 ure voor die slaai benodig gaan wees, laat goed afkoel.
• Gooi koue rys in bak.
• Voeg tamatieblokkies, perskestukkies, peppers en as verkies bietjie fyn ui saam.
• Meng mayonnaise goed met Chutney, kerriepoeier en as jy wil bietjie perskesap.
• Vou goed en versigtig deur rys tot als gemeng is. • Laat staan oornag.
2k 2
1⁄2 1⁄2 6-7
1⁄2
2 et. 1 tl. 1-2 tl.
rys, losgekookte en verkoel tamaties, ferm, gesny in blokkies
groenrissie, gesny in blokkies rooirissie, gesny in blokkies halwe ingelegde geel perskes, gesny in blokkies
ui, gekap (opsioneel) genoeg Cross & Blackwell Mayonnaise om als te meng Mrs. Balls Chutney kerriepoeier
perskesap (opsioneel)
MY STORIE | Madalein Victor
Met baie liefde vir ons gegee deur ‘n dierbare tannie in Fochville, en is ‘n gunsteling vir almal wat al die resep gevra het.
26
Sides


SOMER WORTELSLAAI
PREP: 30 MIN
BESTANDDELE
SET: 24 UUR BEDIEN: 4-6
METODE
• Rasper 2 wortels, dreineer pynappels en voeg pynappels by gerasperde wortels.
• Meng die sap en water om 1 k vloeistof te maak.
• Verhit dit tot kookpunt en los jellie daarin op.
• Laat jellie afkoel maar moenie dit laat stol nie.
• Klits jellie tot skuimerig en voeg die 1⁄4 k suiker by, meng wortels in. • Klits Orley whip tot ferm en vou liggies by wortelmengsel in.
• Gooi in mooi slaaibak of kleiner houers en laat oornag in yskas stol.
2k
1 blik
1 p
1 sak 1 ml 1⁄4k
wortels, fyn gerasper
fyn pynappels (behou die sap)
perske jellie
Orley whip
sout
suiker
MY STORIE | Madalein Victor
Ek was by ‘n veeveiling in Lichtenburg en die vriendelike tannies het die gunsteling bedien saam braaivleis. Proe regtig soos ‘n poeding. Ons gunsteling ook saam Kersfees kos.
27
Sides


COB LOAF BREAD AKA POTBROOD
PREP: 40 MIN
INGREDIENTS
BAKE: 60 MIN SERVES: 1 LARGE LOAF
METHOD
• Preheat oven to 180° C.
• Add yeast and sugar to milk and melted butter, mix 15 ml of flour with salt and add to yeast mixture.
• Knead until it is well formed and leave to rise for about 20 minutes, Punch down and place into well-oiled and floured small cast iron pots.
• Cover and let stand for 20 minutes, bake in oven for 1 hour.
Filling
• Start by creating a bread bowl with your freshly baked potbrood, slice top part of the bread, and proceed to hollow out the rest of the bread.
• Once finished you can put aside your bread bowl, until ready to fill.
• Fry onion and bacon in a frying pan with some oil until golden brown, add rest of ingredients to the frying pan and keep on low heat until the cheese has melted.
• Once cream cheese has melted you can add the mixture into your bread bowl.
• Sprinkle your bowl with the remaining cheese and grill in the oven for 5minutes until golden brown.
1 tsp
2 tbsp 250 ml 30 ml 1 kg
2
1 tsp
Filling
1
1
200 g 250 g 250 ml 1 can 1 can 1c
yeast
sugar
milk, lukewarm butter, melted flour
eggs
salt
Potbrood
onion, chopped
bacon, diced
Philadelphia Cream Cheese sour Cream
sweetcorn
corn
cheese, I use gouda
MY STORY | Marike Kruger
The cob loaf bread recipe has been in our family for the past 15+ years. My mom first had this while visiting my brother in Australia at a “braai”. She bought the recipe back to South Africa and mastered it. She added her own flair to it and changed it into this amazing dish that can be served as a starter at any braai.
Chef Tip: You can either grill the pieces of bread until crispy and golden or leave as is and serve with your filled bread bowl
28
Sides


PATAT EN BUTTERNUT GEBAK
PREP: 20 MIN
BESTANDDELE
BAK: 45 MIN BEDIEN: 5-7
METODE
• Voorverhit oond tot 180° C.
• Gooi patats en butternut in gespuite oondbak, gooi dan suiker oor die patats en butternut.
• Gooi dan houertjie room oor die patats en butternut.
• Laaste, krummel die gemmer koekies bo oor die patats en butternut. • Bak vir ongeveer 45min of tot sag en goudbruin.
3k 3 k
250 ml 3⁄4 k 1p
butternut, medium groot, gesny in blokkies
patats, geskil en gesny in blokkies
room
treacle sugar/ malasse suiker gemmer koekies, stukkend gebreek in voedsel verwerker
MY STORIE | Marilet Swanepoel
Gedurdende lockdown het ons begin soek na nuwe idees vir bykosse om te bedien saam met ´n braai of eintlik enige ander geregte. Ons het met die resep opgekom en dit werk heerlik saam braaivleis.
29
Sides


SPINACH TART
PREP: 40 MIN
BAKE: 30 MIN SERVES: 8
METHOD
• Preheat oven to 180° C, if you’re going to bake in oven.
• Steam spinach for 5 minutes, drain excess water and put the spinach in a mixing bowl.
• Fry onions and bacon in olive oil until cooked, add mushrooms and garlic, fry until mushrooms are cooked.
• Mix onions, bacon and mushrooms in a bowl with the steamed spinach.
• Add grated cheese, cream and eggs and mix thoroughly.
• Pour mixture into an oven safe baking dish and Bake 50 minutes, or place in microwave for 30 minutes until cooked through.
• Cut into desired serving sizes and enjoy hot or cold.
INGREDIENTS
2
125 g 1 tsp 2
250 g 250ml 1 c
2 1-2
bunches fresh spinach, rinsed and finely chopped
fresh mushrooms, sliced crushed garlic
onions, chopped diced bacon
fresh cream
gouda cheese, grated eggs
tbsp olive oil
salt and pepper, to taste
MY STORY | Maryna Langa
What makes this so special; I love cooking and experimenting with food. One day I grew tired of the usual spinach with cheese or creamed spinach recipes. So, I took a few ingredients from the fridge and put them all together and came up with this dish. First time I made it in the oven, and the second time I tried it in the microwave. Much to my surprise, both worked! My family loves it and its became quite popular when we have friends over, there is never any left overs. My brother-in-law doesn’t eat spinach, but he couldn’t get enough of this dish, the first time he tried it. It was the first recipe I ‘invented’ and I’m super proud of it. It goes with everything, especially a braai!
30
Sides


LIEB SE KAASBROOD
PREP: 30 MIN
BESTANDDELE
BAK: 60 MIN BEDIEN: 10
METODE
• Voorverhit oond tot 180° C.
• Smeer/spuit 1 groot broodpan, of 2 medium grootte broodpanne goed met botter.
• Meng kaas goed in die bruismeel in, gebruik ´n groterige houer om in te meng, meng dan die ander droë bestanddele by die meel in.
• Moenie die suiker en sout verminder nie, dit moet in hierdie verhouding wees om die brood reg te laat rys.
• Meng in ´n ander houer die geklitste eier en karringmelk, voeg dan die eiermengsel by die meelmengsel.
• Roer goed deur en gooi die louwarm water bietjies-bietjies by totdat die deeg goed nat is, maar nie loperig nie (soos ´n skonmengsel).
• Gooi in gesmeerde pan(ne) en bak vir 40-60 minute (afhangende van die grootte van die panne) tot deurgaar.
• Smeer botter bo-oor die warm brood om die kors bietjie sagter te maak.
• Gooi uit panne wanneer afgekoel.
• Kan enige tyd van die dag geëet word. Heerlik net so, of saam met konfyt.
500 g 1 kg 10 g
5 et.
2 tl. 500 ml 2 et.
3
±650 ml
cheddar kaas, gerasper bruismeel
droë gis
witsuiker (65 ml)
sout (10ml) karringmelk botter
eiers, groot lou water
Sjefnote: Heerlike brood wat nie hoef te staan om te rys nie; meng en bak. Brood kan in die oond, of in ‘n kole- oondjie gebak word.
MY STORIE | Riëtte Venter
Hierdie broodresep is deur my man (Lieb Venter) aangepas van ´n resep wat sy broer vir hom gegee het. Elkeen van die 5 broers en susters het ´n varkie-oondjie. ´n Ou, leë brandblusserhouer wat omskep is in ´n klein oondjie; ´n neusie, oortjies en stert is vasgeswys. As die oondjie toe is, lyk dit soos varkies. Wanneer die familie bymekaar kom, word die varkie-oondjies gebruik om die brode in te bak. Dit is vinnig en maklik om te maak, en terwyl die brode bak, word daar rondom die oondjies gekuier. Sodra die brode gesny word, staan die klomp reg om warm brood te eet. As daar ´n kuier gereël word, word Lieb se brood bestel. Veral gewild saam met braaivleis. Smullekker!
31
Sides


MIELIEPAP PUFFS
PREP: 5 MIN
BESTANDDELE
BRAAI: 5 MIN BEDIEN: 4-6
METODE
2-3 k 2
2 k
3 tl.
1 tl.
2 k
gaar Mieliepap
eiers
koekmeel
bakpoeier
Aromat speserye
olie om alles in te braai
• • • • •
Meng all die droë bestanddele saam in ´n bak.
Rol mengsels in balletjies, omtrent palm grootte.
Braai in olie tot goudbruin.
Plaas op paperhanddoek sodat extra olie kan dreineer. Geniet warm.
MY STORIE | Rikus Mulder
Daar is altyd pap oor na ´n heerlike braai, want ons
resep ontdek, om iets anders te maak met die oorskiet. Met die resep word niks gemors nie. Dit is heerlik as ´n snack die volgende dag.
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maak of te veel of nie almal eet altyd pap nie. Ons het toe die
Sides


33


34


Mains
35


SWEET AND SOUR CURRY MEATBALLS
PREP: 30 MIN
INGREDIENTS
COOK: 20 MIN SERVES: 6
METHOD
1 tbsp 3
1⁄4
1 tsp 1 tsp 1⁄2 tsp 3 tbsp 1c
1⁄4 c 1⁄2 c 2
1 kg 2
2 c
cooking oil
onions, large, thinly sliced green pepper, finely chopped fresh garlic, finely chopped fresh ginger, finely chopped turmeric, ground
Raja mild curry powder
sugar
brown vinegar
water
teaspoons fine salt
ground beef (mince)
eggs
basmati rice
• •
• • • • • • • •
•
My husband and I met in 1987 when we were both
train and 2 taxis every other weekend to come and visit. On the occasions when he used to pitch up on a Friday my mother would make curry meat balls. It became such a tradition that now 14 years after my mother has passed, and 26 years of marriage, it is still a tradition in our household. My husband’s colleagues all wants to be invited for supper whenever I make this dish, and my youngest daughters’ friends (who all call me Nan) has all now become a part of this wonderful tradition. The memory of my mother’s infamous meat ball recipe which will continue to be passed on from generation to generation.
MY STORY | Alicia Kallis
In a large plastic bowl mix together mince, eggs, 1 teaspoon salt, 1 teaspoon curry powder, roll into balls and set aside.
In a large pot add oil once the oil has warmed add sliced onions, green pepper, garlic, ginger.
Cook for 5-10 minutes until the onions are soft. Add spices (turmeric, curry powder and salt). Simmer for 5 minutes.
Add sugar, salt, vinegar and water.
Add meatballs but do not stir.
Cook for 10 minutes and stir lightly without breaking the meatballs. Test 1 meatball to ensure that it is cooked through and turn you pot off.
Rinse rice until water runs clear in a medium pot cover the rice with water add 1 teaspoon salt and bring to boil, once the water is boiling turn temperature lower for further 5 minutes. In a colander(strainer) strain the rice by running under cold water, steam for a further 5-10 minutes.
Dish rice in a plate add meatballs with sauce on top and garnish with coriander (dhania).
36
in Grade 9 (Std7) as we used to call it back then. He used to take a
Mains


MARIANA’S BAKED FISH
PREP: 20 MIN
INGREDIENTS
BAKE: 40 MIN SERVES: 6
METHOD
butter to grease the dish
firm white fish fillets, skin on (defrost completely if frozen) salt and freshly ground black pepper to taste
lemon Juice
large bunch of fresh chopped parsley
thick white sauce (see recipe below or use your own) mushrooms, sliced
fresh bread crumbs
grated, strong cheddar cheese
• •
•
•
•
•
• •
• •
My mom’s Sunday lunches were legendary. Her old
beautifully presented meal with several courses on the table by noon after making it to church in her finest, one of the last hat wearers with a jaunty creation on her head and bright lipstick at all times. Her hat collection is now proudly displayed on a wall in my daughter’s room. When she passed away last year, my siblings and I tried to recreate a Sunday lunch in her honour with all her favourite dishes. It took us the best part of three days! She was the original Superwoman, whizzing around the hockey field into her sixties, doing her Master’s degree in her fifties, leaving a lasting impression on hundreds of children as their fierce but favourite teacher, bringing up 5 kids and always looking well groomed. Even writing this all down is exhausting. This was a favourite in our house weekdays as well as weekends.
6
2c
250 g 1 c 1c
Preheat the oven to 180° C.
Grease a medium sized oven dish big enough to hold the 6 portions of fish, place the fish portions in the buttered dish, skin down, season with salt, pepper and lemon juice. Sprinkle the fresh parsley on top and set aside, be generous, this is the secret to this recipe.
Fry the mushrooms in a little butter and allow the excess liquid to evaporate, set aside.
Make 2 cups of very thick white sauce (because the fish also produces liquid).
Melt 2 tbsp butter in a saucepan and add 2 1⁄2 tbsp white flour and mix.
Add 2 cups of full cream milk, start with a small amount to prevent lumps (or just whizz the lumps away afterwards with a stick blender!)
Add the mushrooms once the sauce has thickened and season to taste.
Pour the sauce over the fish and spread the grated cheese over the top, then the crumbs last.
Bake at 180° C for about 25-30 minutes. Serve with green salad and sourdough bread.
Notes from my mom: Use fresh hake, skin on is the best, only use fresh parsley.
MY STORY | Anet Ahern
“Kook en Geniet” was almost threadbare. She managed to put a
37
Mains


AK47 BACON WRAPPED CHICKEN AND CHEESE POTATO SURPRISE
PREP: 20 MIN
INGREDIENTS
COOK: 60 MIN SERVES: 4
METHOD
• Preheat oven to 180° C.
• Place 2 bacon strips crossed over onto a muffin tray, place spiced chicken thighs inside and close strips of bacon over chicken. Repeat process for the rest of the chicken thighs.
• Place in oven for approximately 30 minutes or until cooked through.
• Peel potatoes and cut into medium pieces. Finely slice the carrots and roughly slice onion.
• Place ingredients into an oven dish with a tbsp of butter. Cover with tinfoil and cook for an hour.
• Remove tinfoil, add another tbsp of butter and mix through.
• Add salt, pepper and grated cheese. Place back in oven until cheese is melted.
• Enjoy!
3 pkt 6
2
1
2 tbsp 1 c
streaky bacon
potatoes, medium to large carrots, large
onion
butter
cheddar or any other favourite cheese, grated
12 chicken thighs, deboned Portuguese chicken spice or
plain chicken spice, to taste
MY STORY | Aubrey Kok
Chicken and bacon always go well together and we decided to try and make this muffin wrap. Delicious and even better the next day as they absorb the moisture whilst cooking. The potato dish was tried and tested during lockdown, looking to cook something different. One somehow ends up doing the same things over and over. Lockdown created the opportunity to experiment, experience and try things differently. I was initially going to make roast potatoes, but left foil on for too long, so I improvised and added some extra ingredients and came up with the potato dish.
38
Mains


HOMEMADE KOTA (BUNNY CHOW)
PREP: 15 MIN
INGREDIENTS
COOK: 25 MIN SERVES: 4
METHOD
• Preheat oven to 180° C.
• Season your chips with salt and cayenne pepper and grill your chips with the burger patties.
• Cut the unsliced bread in half, cut the halved bread in half again so that you have two quarter pieces.
• Heat butter in a hot pan and fry the russians.
• In the same pan, re heat the pan and add butter, cut the centre of the quarter loaf out, and brown the bread on the pan.
To assemble
• Spoon Archaar to cover the base of the bread.
• Follow with Russians cut in half.
• Add chips, cheese slice and burger patty.
• Top it off with sauces of choice and cover with bread.
1
1 tbsp
2 tbsp
loaf of white bread (not sliced) Archaar
American style oven chips Russians
cheese slices
beef burger patties
butter
cayenne pepper, to taste
salt, to taste
complementary sauces of choice
MY STORY | Ayanda Ngozo
Kota is a popular Township sandwich. We used to have it a lot back in high school. However back then, because it used to cost about R8.50 we didn’t have a lot of ingredients in it, only chips, Archaar and polony with tomato sauce or sweet chilli sauce. During lockdown I decided to try out my own version of it, adding a lot more items and it turned out great, my family says this Kota went to a “Private school” because of the ingredients I use.
39
Mains


ISOBHO LAMATHAMBO (MEATY BONES SOUP)
PREP: 3 HOURS
INGREDIENTS
BAKE: 45 MIN SERVES: 6-8
METHOD
• Cook the meaty bones the night before for 3 hours, if you have a slow cooker cook them overnight in boiling water with knorrox cubes (make sure to cover the bones with water).
• Heat the olive oil in a medium sized pan and add onions, chopped celery, garlic, ginger and chillies.
• Once the onion is soft add rajah and steak and chops spice and tomato paste.
• Add the cubed carrots together with the bones (adding the water in which the bones were cooked in as well), let it simmer for 5 minutes then add the cubed turnip.
• Sprinkle one knorrox cube and let it simmer.
• When the carrots and turnip are soft add your chopped parsley, simmer for 5 minutes.
• Mix the brown onion soup with a bit of boiling water then add to the pot and simmer on low heat.
• Serve with steamed bread or you can have the soup on its own.
2 tsp 1
1
1
2 tsp 1⁄2 tsp 2
1 kg 3
2
1 tbsp
1 tbsp 1 tbsp 1
2 tbsp
olive oil
onion, chopped
green pepper, chopped
red pepper, chopped
garlic, crushed
ginger, crushed
green chillies, chopped
meaty bones
carrots, large, cubed
turnips, cubed
tomato paste
handful fresh parsley, chopped mild Rajah spice
steak and chops spice Knorrox cube
brown onion soup
MY STORY | Ayanda Ngozo
My mother used to make this soup for us when we were kids on cold winter nights, the recipe is passed on from her grandmother. I have adapted it and added a few extra ingredients like parsley, green chillies etc to give it an extra kick. I have made this soup a couple of times this past winter. Definitely keeps you warm and gives you a fuzzy warm feeling on cold winter nights. My favourite part is sucking on the meaty bones, you definitely have to suck all the juices from the meaty bones, that’s what the soup is about.
40
Mains


MARCO’S BILTONG POTJIE
PREP: 20 MIN
INGREDIENTS
COOK: 60 MIN SERVES: 8
METHOD
• In a potjie over medium heat, add the oil, onions, green peppers and stir until onions brown.
• Once the onions and peppers have browned, add the mushrooms and simmer for 5-10 minutes with the lid on.
• Add the sliced smoked Russians and stir constantly for another 5-10 minutes.
• On low heat, add the full cream and biltong and let it cook gently for a further 5-10 minutes whilst stirring occasionally.
• Add the pre-cooked Macaroni.
• Following the instructions on the cream of mushroom sauce and white onion soup packages, make the sauce and soup and add to the pot.
• Remove pot from heat and allow to sit for ±20 min and cheese before dishing.
• You can add a green salad, otherwise this is a fantastic meal on its own.
2
2 tbsp 2
500 g 2 c
6
1 c
1 pkt 1 pkt 250 ml
onions, chopped
oil
green peppers
macaroni, pre cooked
white cheddar cheese, grated smoked Russians, sliced mushrooms, chopped
cream of mushroom sauce white onion soup
fresh cream
Biltong, sliced, add enough
MY STORY | Cisca Nortman
We were invited to our friend’s house and decided to make this biltong potjie. Every time the lid was lifted to add ingredients, the aroma would just make everybody’s tummies growl. When the pot was ready to be served, we couldn’t get enough of it. Needless to say, there was no leftovers. Tried, tested and loved it! Recipe invented by my husband, Marco Nortman.
41
Mains


MELKKOS
PREP: 15 MIN
BESTANDDELE
KOOK: 15 MIN BEDIEN: 4
METODE
1l
1 tl. 1 k 1 tl. 4 et. 1 tl.
melk •
vanieljegeursel
meel (ek gebruik bruismeel)
Maizena
margarien
sout •
MY STORIE | Corrie Meyer
Bring melk tot kooppunt.
• Meng meel, margarien en sout tot dit krummels vorm.
• Voeg kookmelk by en roer tot dit verdik.
• Kook oor stadige hitte vir so 5 minute.
Roer gereeld.
• Bedien met suiker en kaneel.
Die melkkos resep word al vir meer as 30 jaar in ons familie gebruik. My liefde vir die plaas stem uit die feit dat ek as jongseun groot geword het op my oupa se plaas. Na ´n lang dag se speel saam my vriende was daar niks beter om aan te smul, as my Ouma se Melkkos nie. Elke keer as ek melkkos eet, onthou ek my dae op die plaas.
42
Mains


ERHARD STRYDOM SE WEN RESEP
PREP: 28 DAE
BESTANDDELE
1 lekker groot stuk vleis
1 knoffelhuise, fyn gemaak 1 klein rooi ui, fyn gekap
olyfolie, na smaak Worcester sous, na smaak sout, na smaak
BRAAI: 14 MIN
METODE
BEDIEN: 6-8
• Laat vleis vir 28 dae in die yskas lê.
• Draai 4 keer per dag om.
• Na 4 weke strooi die rooi ui en knoffel oor die vleis.
• Smeer dan lekker in met olyfolie, Worcester sous en sout. • Braai vir nie langer as 10 minute op warm kole.
MY STORIE | Erhard Strydom
Hierdie resep kom uit die Voortrekker dae uit, toe die vleis taai was en die boere ‘n plan moes maak om dit sag, sappig en vol geur te kry. Definitief die moeite werd.
43
Mains


MASALA STEAK GATSBY
INGREDIENTS
PREP: 45 MIN BAKE: 45 MIN SERVES: 4-6
500 g 2
1 tsp
1 tbsp
1 tsp
1 tbsp
1 tbsp 11⁄2 tbsp 1 tsp
1 pinch
2 tbsp
1 tsp
3 2 2
1/4 c
tenderised steak
medium peeled onions, sliced very thinly into rings
Oil, a lot of it
leaf masala, the hotter, the better. Use as much as you like. This is a freedom sandwich BBQ spice, to taste
meat tenderiser
crushed ginger
crushed garlic, let your tastebuds guide you
paprika
brown vinegar
sugar
chilli powder
tomato puree or tomato paste
turmeric
some bay leaves
water
chips
baguettes, French loaf full or half length, as long as it’s firm
iceberg lettuces, finely shredded (nou is nie die tyd vir rocket nie)
tomatoes, sliced
salt and pepper, to taste
(60 ml) brown vinegar with a teaspoon of chilli powder stirred in, to season your chips
Adapted from original recipe
44
Mains


MASALA STEAK GATSBY
METHOD
PREP: 45 MIN BAKE: 45 MIN SERVES: 4-6
• Using a meat mullet tenderise your steak, then sprinkle lots of meat tenderiser and BBQ spice over. Let meat rest for about an hour.
• Heat some oil and fry onion rings slowly over medium heat until it starts to caramelise and turns a deeply satisfying, dark brown. Remove from pan and spoon onto a plate lined with absorbent kitchen paper. Leave it until later.
• Heat the pan again and fry the steak on both sides until nicely brown. Just brown. Don’t overcook it at this stage.
• Add all the ingredients up to and including the bay leaves into the pan. Including the onions that you’ve forgotten about.
• Turn the heat to very low, put a large lid over the pan and let it simmer very, very gently for 45-50 minutes. Add a dash or more of water from time to time as it cooks; there has to be enough liquid for the steaks to swim in.
• Just before masala steak is done, deep-fry chips and drain excess oil. Slice tomatoes, shred iceberg lettuce, cut baguettes in half and line up all the condiments in the house on the kitchen counter.
• Remove steaks from pan, turn heat up and reduce the delicious sauce to a syrupy consistency. Smear on both sides of your split long loaf and build your Gatsby.
• The final, vital step is squishing down firmly on your Gatsby, to blend all the ingredients into a nice, cohesive whole. Without this final squish, all you have is a sandwich. It’s the squish that makes it a Gatsby.
MY STORY | Danie Cronje
I think a Gatsby is truly part of Cape Town’s heritage and not only do I love the end-product, but the way the author tells the story is excellent.You can’t say you’ve been to Cape Town good and proper unless you’ve had a Gatsby. Forget your fancy sunset cocktails at your glamorous hotels and your twee canapés at cocktail parties; forget your hipster single origin organic lattes and your raw juice bars: Gatsby’s are where it’s at if you want the real taste of Cape Town.
Now that the rest of the world is in turmoil and our currency has tanked nicely enough for us to be able to welcome a fresh batch of bright-eyed tourists to our shores, eager to try out our unique cultural offering, I thought it’d be a good idea to introduce you all to the culinary triumph that a good masala steak Gatsby really is. Because it’s a damn fantastic thing. My kind of sandwich. Heroic in proportions; saucy, spicy, sloppy and messy, made to be shared, it somehow sums up the best of Cape Town’s spirit to me. It’s all there in the juiciness and the flavour. And the chips! Never forget about the chips. Make a Gatsby for the folks you love today, or tomorrow. Make it soon, and maak’it smaaklik!
45
Mains


BEEF-AFRICAN AKA BEEF WELLINGTON
PREP: 45 MIN
BAKE: 30 MIN
SERVES: 10
INGREDIENTS
750 g 30 ml 400 g 6-8 500 g 2
beef fillet
mustard
mushrooms, chopped
slices of fine Parma ham
puff pastry
egg yolks
flower for dusting
salt and ground pepper, to taste Olive oil
MY STORY | Eric Faul
This recipe isn’t 100% South African, but still one of my favourites. Everyone knows it as Beef Wellington, named after Lord Wellington since this was his favourite dish, but I think lets rename to Beef-African. Perfect for cold winter days when you cannot braai, but still want to impress family and friends over a Sunday lunch. This recipe has been on my cooking to do list for years and during lockdown the price for fillet and other meats suddenly dropped dramatically and thus I decided to take the leap one rainy Sunday. It’s easier than it sounds, don’t be intimidated!
46
Mains


BEEF-AFRICAN AKA BEEF WELLINGTON
METHOD
PREP: 45 MIN BAKE: 30 MIN
SERVES: 10
• Preheat oven to 200° C.
• Place mushrooms with a bit of salt and pepper into a food processor, process until a thick paste form.
• Remove and heat in a hot pan for 10 minutes, don’t add oil or butter, let it cool.
• Season fillet well with salt and pepper, heat olive oil in a hot thick base pan, sear fillet on all sides until evenly brown, remove and let cool.
• Once fillet has cooled, spread evenly with a thin layer of mustard.
• Important and technical part; place a large piece of gladwrap, on working surface, place Parma ham side by side overlapping to form an elongated shape.
• Spread mushroom paste on the Parma ham evenly, place the rested fillet in the middle of the Parma ham.
• Using the gladwrap roll/cover entire fillet with overlay of mushroom and Parma ham, so it looks like a piece of solid polony.
• Take care to seal edges, this must be done rather tight so it keeps its round cylinder shape.
• Place in the fridge for 30min - 2hours.
• Roll puff pastry out on a floured surface, remove the gladwrap from the fillet, placing it in the middle of the rolled-out pastry.
• Spread a bit of egg yolk on the inside of the pastry, fold the pastry to cover entire fillet, removing unwanted edges.
• Place it on a baking tray, let rest for 20 minutes, use extra pastry pieces to add flair and style to top of pastry, covering with the remainder egg yolk.
• Place in oven, lowering temperature to 180° C, after 20 minutes, cooking for further 15 minutes.
• Remove from oven and let it rest for 15 minutes before slicing into serving portions, about 2cm thick.
47
Mains


SOUTH AFRICAN FONDUE
PREP: 1-1.5 HOURS
INGREDIENTS
COOK: NONE
SERVES: ALL YOUR FRIENDS
1
500 ml
2
oil for frying
large potato
plain cream cheese sauces of choice meat of choice loaves ciabatta mixed herbs, to taste harlic, to taste butter
2 tbsp
250-500g button mushrooms
MY STORY | Eric Faul
This dish has very little cooking difficulty, with all the effort being in the preparation of the food. It’s a firm family favourite and perfect for cold winter nights. We usually prepare this once a year for a special occasion; when a family member comes to visit from overseas or the in-laws join for a family feast. The whole idea of dining this way, is to take your time, socialise, mix and match various meats and sauces and all can be cooked exactly to your liking.
48
Mains


SOUTH AFRICAN FONDUE
PREP: 1-1.5 HOURS COOK: NONE
METHOD
Fondue pot
SERVES: ALL YOUR FRIENDS
• A fondue pot can be used, but in this case, we outfitted a normal number 3 potjie with a grid to hold a large number of fondue forks and a gas burner at the bottom.
• Each person must have a minimum of two forks otherwise they will go home hungry.
• Fill with enough sunflower oil so the tips of the forks are well covered.
• Once oil is heated, place half a potato in the oil, the potato should remain in the oil, as it absorbs some of the impurities that go hand in hand with frying food.
Sauces
• The sky is the limit and each person can prepare a sauce to their liking.
• I recommend the basis for each of the sauces to be a heavy helping of cream cheese, mixed with the ingredient of choice. Ex sheet chilli sauce, mashed avocado or mustard.
Sides dishes
• A must is the old trusty garlic bread, I prefer to make my own with a mix of herbs, garlic and butter using a ciabatta bread.
• Suggestions; pre-cooked small potatoes, add green salad of choice and mushrooms for frying.
Meats
• Meats can be chosen in line with every individuals preference, we usually use rump steak, pork fillet, chicken fillets and a type of smoked sausage.
• A “skilpadjie” is also amazing.
• Cooking time differs depending on the type of meat and the individual’s preference.
• Be prepared to sit for 4 hours or more!
49
Mains


2 MINUTE NOODLE SALAD
INGREDIENTS
PREP: 15MIN
COOK: 2 MIN SERVES: 2
METHOD
• Boil the noodles for 2 minutes (as per instruction on the packet).
• Slice viennas, dice robot peppers and slice cherry tomatoes into halves.
• Allow noodles to cool for a couple of minutes once done.
• Put all ingredients into a salad bowl and mix them together.
• Add a pinch of salt and pepper to taste.
• Pour your desired amount of vinaigrette over the salad and enjoy!
1 pkt 3
100 g 1 c
2-minute noodles of your choice
loose standard size chicken viennas
Robot peppers
(1/4 per pepper)
gouda cheese, cut into cubes cherry tomatoes
Italian Vinaigrette salad dressing, to taste
Salt and pepper to taste
MY STORY | Gwen Warie
Being an aunt to 4 boys, I keep trying to find ways to make the simplest food fun and tasty for them. The salad is also quick
to make when you do not have enough time to prepare lunch for them.
50
Mains