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Unread postPosted: Sun Mar 16, 2008 7:43 pm 
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Thanks Pjw.

I will be going to KNP at the end of April so I'll test it before you. We aslo have many concoctions and combinations involving eggs on the skottel so I am familiar with how unapetising a great tasting brekkie can look.

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Leave KNP alone. Go build a hotel someplace else. Reserves are for the preservation of wildlife.

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Unread postPosted: Tue Apr 01, 2008 10:15 pm 
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Here is one of my favorite recipes. I call this "Thanksgiving Chicken" although apparently its correct name is chicken stifado. It is incredibly easy to make.

In a large, deep casserole dish with a lid (or stewpot with lid)place a chicken which has been cut up into its pieces.

Over this dump a large can of whole peeled tomatoes in their juice. (No need to chop them.)

Add one large onion and 2-3 cloves of garlic which have been coarsely chopped.

Add a handful of raisins or dried currants.

Add 2-3 bay leaves and about one teaspoon of each of the following: dried oregano, allspice, nutmeg, cinnamon, sugar.

Add a small glass of red wine or several ounces of red wine vinegar.

Add salt and pepper to taste.

Give it a brief, gentle stir and put the lid on.

Place in a medium oven (around 350 degrees F) for about an hour and a half or until the chicken flesh separates easily from the bone.

Serve over rice, couscous, or pasta. I like to garnish with chunks of feta cheese and sometimes walnuts or pine nuts.

This recipe is extremely forgiving and can also be made on the stove or in a slow-cooker or any number of ways. I have also seen it made with beef or lamb instead of chicken. Some people add cloves and/or rosemary as well. You can use fresh tomatoes instead of canned. You can add a tablespoon or two of olive oil if you like, although I have never found that it needs it unless you are using chicken pieces with skin removed and de-boned. You can increase or decrease amounts of anything to your taste. The leftovers taste even better after a day or two. If you have lots of sauce left over and no chicken, you can puree the sauce in a blender or food processor and put it over pasta and it is delicious. As an added bonus it happens to be healthy, although you wouldn't know it because of the richness of the spices.

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Unread postPosted: Tue Apr 01, 2008 10:26 pm 
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Sounds and 'smells' and can almost 'taste' it to be extremely YUMMY, Lisa, thanks for sharing :D :dance:

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Unread postPosted: Fri Apr 04, 2008 1:51 am 
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Thanks MATTHYS!

Here's another one of my faves.

Put some pasta on to boil -- shells, penne, bow ties, or whatever you like.

Grill some chicken breasts and some vegetables -- whatever you prefer -- zucchini, yellow squash, eggplant (aubergine), asparagus, etc. I usually just put olive oil, salt, and pepper. Once they are cooked, slice the grilled chicken & veggies roughly into bite-sized pieces.

In a large deep frying pan or big saute pan (or wok) over medium heat put in some olive oil, at least 2-3 cloves of minced garlic, and red pepper flakes to your taste. When garlic starts to turn golden (but not brown) add the pieces of chicken and veggies that you grilled. Then squeeze in the juice of one lemon. If you have some tomatoes and fresh basil on hand, add those too -- or if you don't have fresh basil on hand you can add a tablespoon or two of jarred pesto sauce or paste. Or you can use fresh spinach or arugula instead of basil. If you have pine nuts and olives (pitted) on hand, add a handful of each of those too. Then add the cooked pasta, which will help to wilt the basil/spinach/arugula. At the last minute add at least a quarter-cup (or lots more) of parmesan cheese and give the whole thing a good stir. Serve with extra parmesan on the side.

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Unread postPosted: Fri Apr 04, 2008 9:37 am 
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Here's a simple quick one for a salad that goes down well.

Tin or tins Asparagus.
Lemon Juice
Balck Pepper.

Method:

Drain Brine off asparagus and place in a flat dish, Squeeze fresh lemon juice over asparagus spears and sprinkle with freshly ground black pepper.

Simple and quick to prepare, especially for days when you get back to camp late.

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Conservation is not an option.
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Leave KNP alone. Go build a hotel someplace else. Reserves are for the preservation of wildlife.

Think Pink. ..


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 Post subject:
Unread postPosted: Fri Apr 04, 2008 11:41 am 
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Location: Back home in the caravan at Malelane camp, KNP
Quick meal - and quantities can easily be adjusted as wanted:

Pasta - penne good but any OK
Tin(s) chopped tomatoes (any variety good, I use with onion)
Tin(s) shredded tuna
Grated cheese
Basil - or seasoning as preferred.

Cook pasta, tip into dish. Warm tomato mix in pot, stir in tuna and most of cheese, plus seasoning. Mix in pasta and heat again briefly then put back into dish and sprinkle over rest of cheese. (grill top if available, but it does not really matter)

Great with garlic bread - or any nice crusty bread and salad.

Really quick make and all except cheese are storecupboard ingredients anyway - and most folk will have cheese about!

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 Post subject: VEGGIES ON THE COALS
Unread postPosted: Tue Apr 15, 2008 4:59 pm 
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This is a recipe I learned from my Mom when we were together in the KNP, it is easy to make and easier to eat!

Ingredients:
Mixed fresh vegetables (even stirfry style) of your choice.
Garlic butter (I always add some more crushed garlic to the butter)
Salt & peper and spices of your choice
Tin foil

Method

Cut tin foil in large squares - big enough to make a pocket
Put veggies on the foil - shiny side of foil
Add your salt and peper and spices on your veggies
Put some teaspoon heaps of garlic butter between veggies
Fold over the tin foil and seal sides
Put on the side of your grill for about 30 minutes - veggies will steam in their own moisture and butter.
Remove from coals - open - and enjoy


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Unread postPosted: Thu May 08, 2008 3:50 am 
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I'm hungry just reading your recipes.

Q's
snoek?
skottle = frying pan?

BH here's an Indian version of scrambelled eggs called akuri

Eggs
ch onion
ch chilli
ch tomato
ch corriander (fresh)
SnP
Optional: a pinch of turmeric
Butter/oil to saute

Saute onions in a flat bottomed pan (skottle?) in the butter/oil till transluscent. Add in chillies and release the pungency (hmmmm I can smell it). add turmeric pwd (opt), stir till cooked - raw masala powder tastes yukkkk. Chuck in tomatoes and give a quick stir in butter before adding in beaten eggs and ch corriander and seasoning. Stir/Cook till prefered consistency.

Serve with hot buttered toast or scoop up with a nice crusty bread. Great with a cuppa of masala tea (recipe to follow).

And since this is easy to make we have it for any meal when we can't be bothered lighting a fire. Generally when we are camping ALL food MUST be cooked on a wood fire (it tastes so much better than gas)but sometimes especially on the first night when we've arrived after a long drive and then put up our canvas tent we are too tired to light a fire.

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 Post subject:
Unread postPosted: Thu May 08, 2008 7:43 am 
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Hi Rusky
Snoek is a fish caught off the Cape coast. It probably has an English name but I've never heard it
A skottle is a large pan type device, which usually attaches to the gas bottle and is used as an alternate to braaing/ barbie over a fire. Mostly used in the parks for breakfast to cook a healthy fry up of bacon , egg, sausage and ant other breakfast ingredient you can dream up. They hire them out at all the picnic sites in KNP for abou R20.00 a time I also have one that goes on the fire and is used to cook T-bone steaks or breakfast over an open fire/ braai

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 Post subject:
Unread postPosted: Thu May 08, 2008 9:17 am 
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Eggs recipe modifications.

I tried my recipe at Nhlanguleni while in Kruger 26 April 2008 to 04 May 2008.

The flavour from the green peppers overpowers the flavour of the whole kernel corn. :(

So, as a variation, do one or the other. It works that way but not in combination.

We also tend to cut up any meat that may have been left over from the previous night and heat that up while the onions are frying and that works very well. 8)

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Bunny Hugger

Conservation is not an option.
It's imperative.

Leave KNP alone. Go build a hotel someplace else. Reserves are for the preservation of wildlife.

Think Pink. ..


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 Post subject:
Unread postPosted: Thu May 08, 2008 9:25 am 
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Location: Cape Town
Not Strong, Not Spicy.. nice n creamy

Ingredients:

1kg Chicken (cubed)
2 Onions
6 whole peppercorns or just sum ground black pepper
10ml Oil
60g Butter
20ml Garam Masala
20ml Koljana
5ml chilli powder (optional)
20ml Garlic n Ginger Paste (I use just garlic)
30g Tomato Puree / Paste
10ml Salt
2 Cardamon Pods (I put in but take out before serving)
4 Bay Leaves
120ml water and milk mix
250ml Fresh Cream
20ml Cornflour (Maizena)
1 small tub plain yoghurt

Method:
- Fry onions in the oil until soft
- Brown the chicken in the butter seperately
- Add all the spices, tomato puree and the yoghurt in a bowl, add the chicken to the
mixture when ready
- Add all this to the onion pot when onions are ready and mix
- Add milk and water mixture plus bay leaves and let cook for about 15 minutes
- Mix fresh cream with cornflour and add to the pot. Stir thoroughly and let thicken.
Therafter let it simmer for another 15 minutes or so.

Serve with Roti, Purr or Naan bread... or be boring and serve with rice.. lol

Image

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 Post subject:
Unread postPosted: Thu May 08, 2008 9:29 am 
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Hi Rusky.

Thanks for the Indian version of the eggs. I have tried it before with a slight variation.

Fry some chopped onion and chillie together and place in a bowl on the side.

Fry up some french toast and place the onion and chillie on top. Grate cheese over this and melt the cheese.

I have a very strong aversion to tomatoes in or with my eggs. No idea why, I just dislike it a lot.

I also discovered that is is almost impossible to make french toast on the skottel during my trip. It sticks to the skottel no matter how much marge I use. I will invest in a camping frying pan.

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Bunny Hugger

Conservation is not an option.
It's imperative.

Leave KNP alone. Go build a hotel someplace else. Reserves are for the preservation of wildlife.

Think Pink. ..


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 Post subject:
Unread postPosted: Thu May 08, 2008 10:07 am 
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Location: Hopping around greener pastures.
Baby Cabbage.

Posted this one somewhere, but can't remember where. (Mods please delte othe post if you find it)

Several baby cabbages.
Garlic
Aromat
Butter or Margerine.
Tin foil.

Method:

Stand cabbage on stalk and cut into four from the top down towards talk. DO NOT cut all the way through.

Melt butter / margarine and add garlic.
Place cabbage in tin foild and make small cup.
Pour in some of the garlic butter and sprinkle in aromat. Try and get it between the leaves ("Paging or rifling" works).
Wrap and cook on coals for about 20 minutes until cooked.
Turn frquently and do not allow to burn.
Serve, enjoy and stay away from the public places the next day.

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Bunny Hugger

Conservation is not an option.
It's imperative.

Leave KNP alone. Go build a hotel someplace else. Reserves are for the preservation of wildlife.

Think Pink. ..


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 Post subject:
Unread postPosted: Fri May 09, 2008 4:09 am 
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@BH Non Stick pan to be added to carry list !

Or on the skottle base put a sheet of al foil. Make sure its a good quality (thick) and sticks. Then cook on this (use liberal amounts of butter/oil).

Or you can treat the skottle to make it non stick. Heat up pan with a good amount of salt in it (at least a kg). Keep tossing/stirring the salt in the pan so it doesn't burn. Do this for 10 mins. Then remove the salt. Clean with a dry dish cloth and voila you have a "non stick" skottle.
This is often referred to as seasoning the pan and was used in days before non stick pans were invented.

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 Post subject:
Unread postPosted: Fri May 09, 2008 6:47 am 
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Pjw wrote:
Hi Rusky
Snoek is a fish caught off the Cape coast. It probably has an English name but I've never heard it


Thyrsites atun found in the oceans of the Southern Hemisphere. In South Africa, Great Britain and United States this fish is called Snoek while in Australia and New Zealand they named it barracouta. It is in no way related to barracuda, though.

Freshly caught snoek (+/- 3kg cleaned, fins removed, split down the middle and opened butterfly-style, head on) Cook on a slow fire on tinfoil smeared with a mixture of butter, mayonaise and apricot jam (play around with spicing to suit taste ... garlic/chilli e.g.) and serve with young sweetpotato done in their jackets.

And don't forget the icecold, very fresh dry white

Gosh... the memories... :lol:

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