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 Post subject: Re: Beer Can Chicken in Foil Box
Unread postPosted: Tue Aug 03, 2010 1:27 pm 
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Location: Red sand, why do I keep thinking of red sand?
Please note:
can of beer, room temperature

So the sipping may be less to your liking. Rather open a cold one while you start preparing and drink from that. Then open another one, drink half, and let it get to room temperature. The best way to do that is by opening a cold one so you don't accidentally drink the one warming up.

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 Post subject: Re: Recipes for Warm Puddings on Cold KTP nights...
Unread postPosted: Tue Aug 03, 2010 4:05 pm 
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Location: Stilbaai - another little piece of Paradise
Easy pudding from a non-domestic goddess!
Marie biscuits
Marshmallows
bar of chocolate (milk or dark)

Melt marshmallow until soft on a skewer over the braai fire
Melt chocolate slowly next to braai fire (do not use a plastic container! A small tin can will do but wash out the left over baked beans first!)
Put marshmallow in between two Marie biscuits and squeeze gently
Dip Marie biscuit / marshmallow 'sandwich' into melted chocolate
Eat
Repeat as needed!

This has been a camping favourite for years now - the adults enjoy making (and eating) these 'sarnies' as much as kids do!

'And in the end it's not the years in your life that count, it's the life in your years.'


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 3:32 pm 
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As requested by OWN :D


CuriousCanadian wrote:

Popovers...
2 eggs
1 cup milk
1 cup flour
pinch salt
Mix all wet ingredients in a blender until frothy...add flour & salt slowly and blend REALLY well..
Turn oven on to 450F (230C) and add 1/2 tsp of oil into the bottom of each large muffin cup.(6)
Place in oven until oil starts snapping.
Pour liquid evenly into each muffin cup.
Place in oven-turn heat down to 400F (200C) and bake for 1/2 hour.

Image

Serve hot with LOTS of gravy & roast beef...

(I freeze mine and then re-heat @400 (200C) for about 10 minutes)

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Last edited by CuriousCanadian on Thu Aug 05, 2010 3:57 pm, edited 1 time in total.

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 3:54 pm 
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Geez CC. Can't you change Fahrenheit to Celsius.
The rest of the world are already using metric system you know. :tongue:


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 3:56 pm 
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:tongue: We mostly use metric here too except for OVEN temps....oops :redface: my stove has both...made the edit... :thumbs_up:

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Last edited by CuriousCanadian on Thu Aug 05, 2010 3:58 pm, edited 1 time in total.

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 3:57 pm 
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450F is ....C???


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 4:02 pm 
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:roll: 230C...

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 4:05 pm 
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:lol: :lol:
Thanks CC. :thumbs_up:

I haven't seen an oven here with Fahrenheit in ages. If ever. :hmz: :hmz:


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 6:23 pm 
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Location: Ballito, KZN North Coast, South Africa
I also have been given a recipe for

Naartjie and Amarula Self saucing pudding that might go down a treat.

I haven't had a chance to try it myself yet so cannot comment.

Serves 4
Oven temp 190C

70ml (65g) butter
100ml (85g) sugar
1 large egg
120ml self raising flour (65g)
30ml naartjie juice
5ml grated naartjie rind
80ml Amarula
10ml cornflour
2 naartjies, peeled and sliced.
Icing sugar

1. Beat the butter and 80ml of the sugar together until light
2. Beat in the egg.
3. Fold in the flour, naartjie juice and rind.
4. Spoon into small greased ramekins or cups until three-quarter full.
5. Top each with a naartjie slice.

Mix the remaining sugar, cornflour and Amarula together.
Place the ramekins on a baking tray.
Pour the Amarula mixture over the puddings and bake in a preheated oven for 20 to 25 minutes or until golden.
Serve dusted with icing sugar.

.

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 7:53 pm 
What is happening here!?

I'm deadly serious. What must foreigners think expecting nice Bush Recipes, and to be confronted by muffins and pudding...although the last one has an Amarula touch... :|

This an example, with apologies to joshilewis, :cry: :

After making the dough, I sat with my nephew and nieces and we all made shapes, some for ourselves and some for parents and some for grandparents. We had kitty faces, flowers and all sorts of things.

Just to keep the flag flying, so to speak:

Stuck in the Bush after having Slain a Beast...No Grill...

Let the animal hang for a few hours after skinning and disembowling, so that the blood drains out.

Start a simple wood fire, hopefully hardwood, and relax with a drink and exchange stories of survival and hardship...

Cut some pieces of meat off, preferably at least 15mm/1 inch thick, or get similar meat out of the fridge! :thumbs_up:

Wait for the fire to die down to visibly red coals.

Scratch open a suitable area of coals,and throw the meat directly onto them.

Don't worry!!!

Don't blow either, as you'll get sand onto the food!

Turn meat as normal, dust off, and eat!

:thumbs_up:


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 9:06 pm 
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CuriousCanadian wrote:
Popovers...


Going to try to make them on the Cobb. Should be fun :lol:

Just putting the BCC here too (for safe keeping)

1 chicken
olive oil
can of beer, room temperature
sherry
salt, pepper
chopped fresh thyme leaves or rosemary or sage or all three
garlic
(tin foil)


Light the braai. Open the can of beer and have a sip.

Rub the chicken all over with olive oil. Mix the salt, pepper, and herbs and rub all over the chicken. Have a few more sips of beer.

Add some sherry to the can, the can needs to be half-full. Add a few cloves of garlic and a sprig of thyme/rosemary/sage or all three in the beer can. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its ... ;-)

Place the chicken on the braai using the legs and beer can as a tripod to support the chicken. If you don't have a Weber (or something like that) use 2 sheets of tin foil and cross them over the chicken. Weigh down the edges of the foil with pebbles.

Forget the chicken for at least an hour. Then keep checking the chicken every 15 minutes or so, until ready. A 1kg chicken will usually take around 1 1/2 hours. A way to tell if the chicken is done is to poke it deeply with a wooden sateh skewer (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Take the chicken off the braai (this is a bit tricky). You can push it over if that's easier. Let the chicken rest for 10 minutes or so. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, dress up in a white coat and stethoscope and pull out the can with tongs.


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Thu Aug 05, 2010 10:21 pm 
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:hmz: ...what is a naartjie

RP...the title of this thread says it all
I don't see bush...or braai in the name of this thread...but I do see ALL recipes etc. :rtm:

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Fri Aug 06, 2010 1:59 pm 
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It is a Tangerine Lockie. :thumbs_up:


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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Mon Aug 09, 2010 11:31 am 
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Try this link ;)

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 Post subject: Re: All Recipes including Biltong, Potjie & Amarula Coffee
Unread postPosted: Mon Aug 09, 2010 11:37 am 
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Location: Ballito, KZN North Coast, South Africa
I am not a great Potjie fundi but with my limited knowledge I can say it can definitely be cooked on a gas bottle that has a dedicated potjie stand,
but I am also pretty sure it could be either hung or placed on a stand/trivet over coals or even directly on the coals but I am not sure of the latter.
One would just have to make sure the coals were kept hot for the duration of the cooking process which can take an hour or so of slow cooking.

Ok sure the link will give you all the right info. :thumbs_up:

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