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Unread postPosted: Wed Feb 07, 2007 1:15 pm 
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Location: GAUTENG , S.A.
STEAK IN BROWN GRAVY - done in a skottel , for brunch or as evening meal .

Fry onions in a little oil till clear and then put in a dish .
Fry your steaks in oil and butter (mix) to just as you like it (rare) . There will now be plenty of browning in the skottel .
Return the onions and add Bisto mixed with a cup water .
Stir in the browning and reduce temperature .
Ready in a minute or so .

Must be eaten on stiff mealie meal - "stywe pap" .
For brunch , cold pap from last night is OK .
At night serve a salad too .

Also works with liver (or kidneys) as alternative . The liver is not critical to eat immediatly , so it can be put in a dish while you fry eggs , do the toast etc etc for the real big Mc Coy bush breakfast .


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Unread postPosted: Wed Feb 07, 2007 2:04 pm 
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Location: GAUTENG , S.A.
FISH FRITTERS - a lunch for when you are sick & tired of meat (and don't pull up your nose until you try these - you are in the bush after all and the sea is far away) .
Actualy the take-aways at the restaurants used to sell excellent fried fish to buy lunch times but these days I'm not so positive .

Tin of drained Pilchards in tomato sauce in a mixing bowl.
Remove the backbones with a fork and mash the "sards" .
Grate an onion into the bowl and stir .
Dust some flour in and add an egg . Mix till nice consistency .
Fry fritters in oil turning once and dry on paper towel.

Serve with salad or whatever .

Potato fritters version - use grated potato instead of pilchards . Longer frying time till golden brown . Labour intensive but delicious .


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Unread postPosted: Wed Feb 07, 2007 2:43 pm 
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Location: GAUTENG , S.A.
SALADS FOR THE LONG HAUL - these are for when you have finished all your fresh salads .

4 bean salad (not common like baked beans but you can get a tin with 4 bean variety) - open tin and flavour with balsamic vinegar or worcester sauce .

Bottled , shredded or sliced beetroot is a must for standby

Pickled cucumbers or onions

Peppadews - need I say more . Don't throw the juice away , use it as a salad dressing .

Copper penny salad in bottles lasts a long time .

Pasta salad - cook pasta and add mayonaise and a tin of tuna fish . Can also add some of the above mentioned pickles . Chill . Combinations endless according to your imagination and larder .


Last edited by Shidzidzii on Wed Feb 07, 2007 2:57 pm, edited 1 time in total.

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Unread postPosted: Wed Feb 07, 2007 2:53 pm 
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Location: GAUTENG , S.A.
POTJIE PUDD - for the night that you are not using your flat bottom pot or feel like a change from tinned peaches .

Bread and butter pudding .
Smear the potjie with butter as for a potbread .
Put in chunks of buttered bread (old is fine) .
Add honey , jam , sugar or pieces of dried fruit (if available) according to taste .
Add milk with whisked egg in it .
Bake the potjie as for potbread with good coals on the lid about 20 minutes .

Rice pudding basically the same but using left over rice and less milk .


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Unread postPosted: Wed Feb 07, 2007 3:25 pm 
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Location: GAUTENG , S.A.
BRAAI OF THE DAY - anyone can do these their way .

Rumpsteak - sliced leftovers are welcome padkos next day (with lots of salt for the thirst)

Mutton Chops - The traditional SA braai meat

Pork Chops - beter over a fire than a pan anyday

Whole Fillet - searingly hot coals for roasted outside but rare inside . Carve into slices for the highlight of your tour .

Eisbein - in case you are missing your bar lunches , slow grill a pre-cooked eisbein so the excess fat drips away .

Boerewors - best quality and not too fatty or it will become a skinny weener.

Spareribs - more pork and basting !

Sout ribbetjie (English - Salt mutton rib) - this should be braaied for at least 2 hours over slow coals .

Serve all braais with your choice of side dishes . You must remember to balance your meat and drink diet with these .


Last edited by Shidzidzii on Wed Feb 07, 2007 3:43 pm, edited 1 time in total.

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Unread postPosted: Wed Feb 07, 2007 3:33 pm 
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Location: GAUTENG , S.A.
CARBS - they can be bad for your weight but they are delicious and "soak" up the meat and drinks (my theory anyway).

Mashed potatoes
Rice (can also cook veges on top)
Stywe pap with Sheba (tomato and onion gravy)
Potbread (with Strawberry jam)

are the easiest staples .


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Unread postPosted: Wed Feb 07, 2007 3:39 pm 
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Location: GAUTENG , S.A.
SALADS - my easiest combo's .

sliced tomato and onion with lemon juice or vinegar

grated carrots in fruitjuice or tinned pineapple

tossed lettuce with anything else (salad or cheese wise) in

coleslaw

green peppers to garnish and nourish


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Unread postPosted: Wed Feb 07, 2007 8:48 pm 
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Hello Mikev,

all your suggestions sound absolutely lekker!

I think we will try some of these on our trip in April. Have you ever tried to use the pilchards as pasta sauce? And the eisbein do you cook it before putting it on the braai? (because I remember my mum cooking it before frying) I am really looking forward to all the great food you can buy in S.A. like the all the lovely fruit and veggies and of course the quality of the meat...

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Unread postPosted: Thu Feb 08, 2007 7:24 am 
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Location: GAUTENG , S.A.
Karoolamb .
The pilchards in tomato sauce are a little strong for use as a pasta sauce . The fritters recipe takes the edge off by being lightly fried making them more savoury , and the tomato sauce has been poured off .
For an easy pasta sauce I would use a tin of tomato and onion mix (sheba) and add mince or something like that .

These days you get pre-cooked spare ribs and Eisbein , and vacuum packed at beter supermarkets , butchers and deli's .


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Unread postPosted: Thu Feb 08, 2007 1:51 pm 
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Location: GAUTENG , S.A.
Only the vacuum packed meat in the cool box , and this has to fit into the freezers (2 units) upon arrival .
Fresh veg last for a few days in an air-conditioned bungalow . Potatoes, eggs , butternut and onions last a few weeks . Lots of dry groceries and tins used in the recipes . Rye bread is good for a week , and then do a potbread or buy . Occasionaly augment fresh supplies from outside (Komatipoort is very convenient) or the park shops .

The biggest logistic problem is ice actualy . Using stainless steel ice trays work beter than plastic . And half freeze bottles for the road.


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Unread postPosted: Sat Feb 10, 2007 7:48 am 
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Fantastic advice Mikev, I've really enjoyed reading this thread and got lots of ideas.
We fly in so are limited but I have a survival kit we carry including braai tongs, sharp knives, bottle opener etc. We also plan in advance and pick up a cool box iin Joburg(poly which we leave with the staff in the park) and frozen vacuumed packed meat for the trip.
Although it's a hassle moving camps (freeze bottles of water as coolers and lovely to drink!) we have found this works really well. Other staples we buy before going in as we've found over the past few years prices in the park have jumped. Also, the variety of fresh fruit and veg is SO good in SA!

Love the bread and butter pudding - an English favourite!
Re salads/veg for the long haul. We have rice mixed with corn and peas, really tasty and goes well with any braai.

Keep the ideas coming! :lol: :lol:


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Unread postPosted: Sat Feb 10, 2007 2:13 pm 
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Easy chickpea salad

Mix together:
- Tinned chickpeas
- Cucumber
- Feta
- Olive oil
- Lemon juice
- Black pepper

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Unread postPosted: Thu Feb 22, 2007 7:51 pm 
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I'd like to buy a Dutch oven. (Potjiekos pan) What's the difference in cooking between the pots with the little legs and the pots without them? Pro's - cons?


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Unread postPosted: Thu Feb 22, 2007 8:30 pm 
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gwendolen wrote:
I'd like to buy a Dutch oven. (Potjiekos pan) What's the difference in cooking between the pots with the little legs and the pots without them? Pro's - cons?

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Gwendolen,
I have both in various sizes. For meat dishes that take a long time the 3 leg pot is more ideal as you can feed and control the heat....but for seafood dishes that need to be layered more flat and put over a slightly cooler heat then the flat bottomed pot is probably more managable but it all depends on the mood I'm in when I do a Potjie then I'll take out the relevant pot. We love the No 1 with legs and no 3 flat bottom if it is just us...but go right up to no 8 for the big parties!!!


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 Post subject: Pots
Unread postPosted: Thu Feb 22, 2007 8:39 pm 
The one with the ridiculously tiny legs would be designed to stand on the ground over an open bed of coals. The other could tip over in this situation, but can be used very effectively on a normal stove plate or gas cooker.

I would suggest the "platboompotjie", flat bottom, as one can't normally make a ground fire in the Park, and one can simply put it on the grid of the normal braaiers, or put it on a stove if it rains.

However, get one of the longer-legged smaller pots in SA, they can be used on the braaier to prepare rice, pap, sheba etc., and there is a bit of a taste improvement.


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