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Recipes - Sweet, savoury and liquid!!!

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bishop3006
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by bishop3006 » Sat Feb 05, 2011 10:14 pm

Thought I'd share this one, from MAN/Magnum magazine, which I tried last weekend. Didn't really have enough marrow, and actually too much meat, but it came out quite nicely actually. Had two black wildebeest backstraps and it was not dry at all - can't remember whether they were taken from an older cow or a mature bull. Bit more filling would have gone down quite nicely. I will definitely do it again, and the family agree, so that says something.

====================
Gemsbok backstraps over coals:

Many people add all sorts of products or bacon to venison in order to get it done tender and tasty, but many of these magical ingredients rob the venison of its unique taste. The following recipe works excellently:

1x oryx backstrap
6x marrow bones, approximately 75mm long (game or beef)
1x onion, chopped fine
Mushrooms, chopped fine (optional)
Salt and pepper to taste

Cook marrow bones semi-done in water to which 1 teaspoon of salt has been added. Place the bones upright so that the marrow doesn’t cook out. Remove the marrow and mix with onion and mushrooms and braai slightly.

Butterfly the backstrap in its length and, after the marrow mixture has been flavoured to taste, use as a filling, where after the meat is folded closed again. Sew the open ends of the backstrap closed with needle and thread to prevent the marrow mixture from falling out and smear both sides of the meat with olive oil (ginger or mustard can be used additionally.) Let the meat "rest" for some 30 minutes. Brown quickly over hot coals, and then barbeque slowly for about 20 minutes over moderate coals. Once again let it lay for 10 minutes and then cut in slices. You’ll eat your fingers to get the last taste.

This recipe works well in the veldt. If smaller game is used don’t butterfly it, but merely press a hole through it in order to make space for the marrow mixture.
====================
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by michel367 » Tue Feb 08, 2011 1:56 pm

Another very nice one. :thumbs_up:
Mangoes
Yoghurt
Cream
Cinnamon

Mash the mangoes very finely
Mix it with yoghurt and add cream as much as you want.
Serve with a bit of Cinnamon on top.

Voila.
An instant desert and easy to make in the bush. :thumbs_up:

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by MATTHYS » Tue Apr 05, 2011 3:54 pm

Potato and mussel salad :

Bush Meals (meaning a meal that can easily be cooked in the bush and one does not need a Spar around the corner).
8)
aquila non capit muscas

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by JenB » Fri Sep 16, 2011 10:22 am

I have to share this with all the chocolate lovers out there!
It's my favorite baked chocolate pudding. Easy to make, rich, decadent and comes with it's own sauce. 8)

Quick Chocolate Pudding

60g butter or margarine
125g sugar
1 egg
1 tsp vanilla essence
1 large cup self raising flour
Half cup of milk

Cream butter and sugar, add egg and vanilla essence. Add milk and flour. Mix well.
Pour mixture into a deep ovenproof dish.

Sprinkle over the top of the mixture:
4 T cocoa powder
pinch of salt
1 heaped T sugar.
Carefully pour 2-3 cups of boiling water over. (Depending how thick you want the sauce to be, I use 3 cups).

Bake @ 180 deg C for 40 minutes.

If you really want to step out, serve with a dollop of fresh cream.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Dotty » Mon Jan 02, 2012 7:04 pm

Vanilla Fudge
100g butter / margarine
500g icing sugar
1 tin condensed milk (397g?)
5 ml vanilla essence

Put the butter and icing sugar in a bowl and microwave on high for two minutes. Mix well. Add condensed milk. Microwave on high for 5 minutes. Stir. Microwave for another 5 minutes, but stir very regularly (it has a tendency of trying to boil over).
Add the vanilla essence, stir, pour into the buttered dish. Let it set.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Sharifa » Tue Apr 03, 2012 8:23 pm

Chicken Biryani - as served at Cricket 2012

Biryani is the royal dish amongst all the exotic rice dishes in all Indian homes. This is the dish of Moghul Kings and Indian Emperors. It was introduced in India when the Moghuls invaded India. Although it retains the classic biryani legacy, the taste of the dish changes in different areas and homes. In South Africa, for instance, the Malays brought with them the same dish but it was called Breyani and differs slightly from the Indian version of Biryani.

Experimenting slightly with different ingredients and the quantities as well can alter the taste. Adding mixed veggies, dried fruit or boiled eggs can only enhance the flavor. So have fun!

This recipe will serve 6-8 people

Tbl = table spoon
Tsp = tea spoon

Few strings of saffron steeped in ½ cup hot water. Set aside for the end.

1 chicken cut into 8 pieces.
2 tbl fresh ground ginger paste.
2 tbl fresh ground garlic paste.
2 tsp fresh ground green chillies
2 tsp salt.
2 tsp red chillie powder.
4 tsp coriander powder
4 tsp cumin powder.
1 tsp whole cumin seeds.
3 tbl lemon juice.
2 tbl white vinegar.
4tbl oil [sunflower, olive or grapeseed].
Combine all of above ingredients together.
Chicken must be marinated in this paste.
Set aside.
Boil 6 baby potatoes. Set aside.
3 tbl plain yoghurt.
5 tbl grated tomatoes

3 cups white basmati rice.
1 clove
1 cinnamon stick
1 cardamom.

Boil 6 cups of water in a pot. Add 5 tsp salt, 1 cinnamon stick, 1 clove, 1 cardamom.
W hen water is boiling, add rice. Boil for about 7 minutes, rice should be soft on the outside and hard on the inside. Drain the water. Rinse rice with cold water. Set the rice aside.

1 cup black lentils.
½ tsp turmeric.
Check lentils for stones. Rinse and boil in 3 cups of water with 1 tsp turmeric. Lentils are done when they are soft but not mushy. Drain and set aside.

Line a thick based pot with a layer of sliced raw potatoes. Pour ¼ cup oil over them. Sprinkle some rice and lentils over potatoes. Layer the chicken pieces. Save the balance of the spice paste from the chicken. Add 3 tbl yoghurt and 5 tbl grated tomatoes to the balance of the spice paste. Add the lentils and ½ the rice and mix well. Layer over the meat. Put the baby potatoes next.

Cook on high heat for 5 minutes. Reduce to medium heat and cook for 30 minutes. Layer the rest of the rice over the lentils. Pour the saffron water and 3 tbl oil over the rice. Now steam for another 30 minutes on medium to low heat. Biryani is ready when there is no water at the bottom of the pot. The rice should be steaming and if you stick a knife in to the bottom of the pot, it should come out dry.
Before dishing out, stir the balance of the rice from the top, evenly into the lentils mixture.
Whisk 250mls amasi with 2 tsp green chutney, add a pinch salt to make the sauce that is served with biryani.

Reading the recipe might feel like it’s a long and drawn out process but it really is not, so, please do not give up just yet. It is just an organized process. Experiment, have fun and you will surprise yourself!

Enjoy!!!

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Scouter » Sun Apr 08, 2012 3:08 pm

Speaking of Amarula :whistle: :whistle:

I just made a really lekker pudding for lunch ......

Used about 8 old croissants ( every time we had a leftover one I popped it in the freezer ) . Defrost them first..
3 eggs - beaten
3 cups milk
1 cup (250ml) cream
1/2 cup sugar
1/2 cup Amarula

Break croissants up into pieces and put in greased dish. Beat everything else together and pour over - leave to soak through for about half an hour - put a plate on top weighted down with a pot something heavy then bake at 180 for 35 -40 min till its cruchy on top ..... delicious with cream/icecream ( or even a splash more Amarula) ......
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Rooies » Fri Apr 13, 2012 5:55 pm

Scouter wrote:Rooies :thumbs_up: Sounds wonderful - can't wait !!!!!!!


So here it is. For a number 2 pot,

6 chicken thighs
barbecue spice to taste
250 g rindless bacon
4 medium onions, chopped
60ml fine apricot jam
100ml water
15 ml Worcester sauce
12 whole button onions peeled
10 whole baby potatoes peeled
750ml frozen mixed vegetables
300g sliced mushrooms
flavour enhancer (like Aromat)
1 packet oxtail soup powder
1 packet white onion soup powder
500ml fresh cream or 250ml cream and 250ml milk

Sprinkle the chicken with barbeque spices
Heat the pot and fry the bacon for 5 minutes
Add the onions and apricot jam and fry until onions are tender
Add the chicken, water and Worcester sauce
Cover and simmer for 15 minutes
Add onions and potatoes and simmer for a further 10 minutes
Add vegetables and mushrooms and sprinkle with flavour enhancer
Simmer for 30 minutes
Mix soup powders and cream and simmer for another 30 minutes

A good white wine goes off well with recipe. The ingredients are more or less what is required. One can add less of this and more of that, according to taste.
Last edited by Rooies on Fri Apr 13, 2012 6:09 pm, edited 1 time in total.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Rooies » Thu Jul 12, 2012 10:59 am

I cannot help you with roosterkoek, but here is my recipe for potatoes. What you need is tin foil, butter and salt and of course potatoes. Melt the butter in a container and while this is going on, prick the potatoes with a fork. Dip the potatoes in the melted butter and put some salt on the outside. Wrap them individually in tin foil and put them on the outside of the fire where it is not too hot. I always put them around the fire the moment I start the braai fire so that they gradually heat up and cook. Make sure that you turn them regularly, and don't expose them to too hot coals, because they will be burnt on the outside and still raw on the inside. Bon Appetite.

Warning; the process of dipping the potatoes and getting them into the tin foil is a bit messy, so always have some kitchen paper ready as well as dishwashing liquid.
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Scouter » Thu Jul 12, 2012 8:12 pm

Hi josey

Here is my roosterkoek recipe - you can make it many ways, a lot of them involving yeast, but this one is easy and very lekker :thumbs_up: We got so addicted to these on our trip 2 weeks ago that I must have made at least 7 or 8 batches over the 2 weeks :redface:

To make about 10 roosterkoek :

1 x 500g packet Self raising flour - the tiny packet
about 1/4 teaspoon salt
+- 60g marg - I use the hard Stork BAKE or butter
about 300ml ( just over a cup) of water - tepid is better than ice cold

Mix the flour and salt together then rub in the marg with your fingers till there aren't any big lumps . Add the water and mix - add a cup first then add more till the mix holds together - it must be firm but not hard - if its too soft then they tend to fall apart on the braai - it must be like a scone mix if that makes sense .. Divide mix up into 10 or so balls - make at least 2 for everyone!! Flatten them slightly and leave them for about 10 - 15 min just to rest then flattten gently again so they cook evenly and pop straight on the braai grid - not too hot... dont keep on turning them over too much - they tend to break :slap: - they take about 15 min or so .....

Uncooked .....

Image

Cooking ...

Image

Ready to eat ....

Image

YUMMY ..... very lekker with apricot jam as pudding too

Image

Hope they work well for you and enjoy !
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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Grantmissy » Fri Jul 13, 2012 8:20 am

Sounds like a nice recipe Scouter, will try it :thumbs_up:

My recipe for Kruger chicken:

250 ml natural yogurt
One small tin Tomato paste
1 glove garlic crushed
4 teaspoons Chicken spice
1 Tablespoon worschestire sauce

Mix all ingredients well together. Marinate chicken pieces for at least three hours before grilling slowly and patiently over not too hot coals until crispy and done.
“Whether it's the best of times or the worst of times, it's the only time we've got.”

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Elsa » Mon Nov 12, 2012 12:52 pm

Came across this recipe that was an old family favourite from years gone by and thought I'd share it with you.

Easy Ginger Ale Chicken Bake recipe.

8 – 10 chicken portions, thighs, legs and breasts, skin on
1 packet brown Onion Soup
1 packet Mushroom Soup
1litre Ginger Ale

Directions

Heat oven to 130C

Take a large casserole dish that you can place a single layer of chicken pieces to cover the bottom or use more than one dish.

Mix together the soup powders and coat each piece of chicken in a fine coating of the mixture, shake off the excess
and then lay skin side up in the casserole dish.

Pour ¾ of the ginger ale into the casserole dish and pour the remaining into whatever is left of the soup powders,
give it a good stir and then pour over the top of the chicken.

Cover your dish and pop into the oven for 3 hours.
If you don’t have a dish with a lid, cover with foil.

Can be served with rice, veg or a salad.

You can fancy it up a bit by adding a few mushrooms half way through the cooking process
or mix in a tablespoon of apricot jam with the ginger ale and soup for those who like it a little sweeter.

On a side note, for those of you who make beer can roast chicken, try it with Coke or ginger ale for a change.

Serves 4 - 6

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Grantmissy » Tue Feb 26, 2013 10:12 am

Recipe for corn on the cob, if you like it, on the braai coals– you decide the quantities according to your taste

Melted butter
A squirt or two … of sweet chili sauce from the bottle
Chopped fresh chilies (one green and one red is good)
Crushed black pepper corns
Salt
Sugar (optional)
Braai spice for steak and chops

Mix all the above and brush the corn continually with the mixture over the hot coals until the corn is cooked

It is also nice to put over vegetables or potatoes in foil when you want to cook the vegetables on the braai. We just add some crushed garlic and chopped parsley then.
“Whether it's the best of times or the worst of times, it's the only time we've got.”

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Re: All Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Grantmissy » Fri Mar 28, 2014 10:36 am

Beer, Chilie and Garlic Potjiekos

750g Beef such as thickly cut short-ribs
2 Onions chopped
2 Red bell peppers chopped
4 Garlic cloves crushed
4 Chopped ripe tomatoes
1 Tablespoon Chili flakes (or less)
1 Tablespoon sugar
1 Tablespoon Worchester Sauce
Salt and Pepper to taste
Olive or other cooking oil
300 ml or a bit more beer
175 ml Yogurt (1 small tub)

Method

In the potjie fry the onion, beef and garlic for about five minutes in the oil. The coals should not be too hot. Add the chopped bell peppers and tomatoes and keep on frying for another 5 minutes. Add the chili flakes, sugar, Worchester sauce and salt and pepper to taste. Give a good stir and add the beer. Cover the potjie and let it slowly potjiekos for about 3 hours – do not let it burn. When done and the meat is tender stir in the yogurt. Serve with stywe mieliepap or rice. Should you require a bit of green sprinkle with parsley.
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Re: Recipes including Biltong, Potjie & Amarula Coffee

Unread post by Grantmissy » Fri Dec 04, 2015 7:47 am

Martini

Fill a Cocktail glass with Gin then rub a finger of vermouth along the rim. Or increase the amount of vermouth according to taste. Add ice cubes and a dash of bitters (optional). Garnish according to taste with a green olive or a twist of lemon peel. Wave your Martini in the direction of the Kruger National Park or any other SA National Park of choice before enjoying and making your booking.
“Whether it's the best of times or the worst of times, it's the only time we've got.”


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