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Recipes - Sweet, savoury and liquid!!!

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Guinea Pig
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Recipes - Sweet, savoury and liquid!!!

Unread post by Guinea Pig » Mon Sep 26, 2005 9:04 am

Think it's time this gets its own topic. :lol:

What is your fav - excluding beef.

I'm addicted to ostrich and tried Springbok Biltong yesterday for the first time. Now I'm addicted to both.

Can't get myself to try Elephant biltong though. Kids say it's quite good.

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Unread post by Jazil » Sat Oct 01, 2005 9:51 pm

Best beef biltong I have ever eaten comes from a butchery in Carolina.
Making biltong yourself is not actually difficult at all, just a little time consuming initially. Most NB thing is to have the correct place to hang it to dry really.
Cant say I like game biltong much, Ostrich about the best of that lot.
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Unread post by Freda » Wed Oct 12, 2005 10:15 pm

Try making this on the braai, quick, easy, delicious and doesn't come much fresher, any pot is OK, :-
Easy Pot Bread

Here we use a flat bottomed cast iron pot.

500 g self raising flour
1 packet brown onion soup powder
1 tin beer (as you can see, this is a guy thing!)
1 ml salt

Combine all the ingredients and place in a greased flat-bottomed pot. Cover with the lid and bake in an oven at 180C for 45 minutes.

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Unread post by gwendolen » Fri Apr 21, 2006 12:02 pm

This is my favourite mielie recipe:

Corn on the Cob
Serves 4

4 ears sweet corn in husks, silk trimmed

Place corn in bucket of cold water and soak at least 1 hour. Remove corn from water; shake to remove excess water.

Place corn on centre of cooking grate. Grill 25 to 30 minutes, turning 3 times. Use gloves to remove husks and silk before serving. Serve with butter and salt.

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Unread post by DuQues » Thu Apr 27, 2006 10:39 am

Bush TV Meat Balls
(Makes about 6)

500g minced beef
1 onion, chopped
chopped garlic, to taste
15ml sunflower oil (or any cooking oil)
5ml (1 tsp) coriander
2ml ground nutmeg
1ml ground black peppercorns
15ml curry powder
1 green apple, peeled and grated
5ml salt
15ml white vinegar

Saute onion and garlic in heated oil until onion is transparent.
Add all spices and continue frying for 2 minutes.
Remove from heat, cool and then add the minced beef and remaining ingredients.
Mix lightly but thoroughly and then take little bits of the mixture and make into balls. Lightly press flat to form a disk shape.
Braai slowly over the Bush TV.

Serve with the following sauce....

Curry sauce

1 onion, sliced
15ml sunflower oil (or any cooking oil)
15ml curry powder
15ml flour
250ml heated milk
15ml white vinegar
15ml chutney (if you can't get chutney, a pickle-type relish will do)

Saute onion in heated oil until onion is transparent.
Add curry powder and flour, mix in and cook briefly.
Add the heated milk, vinegar and chutney and simmer for about 15 minutes.

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Fillet steak sosaties (Kebabs)
(Makes about 6)

600g fillet steak, cubed
6 lamb's kidneys
12 fresh pickling onions
1 greenpepper, seeded and quartered
6 wooden kebab skewers

Remove membrane from lamb's kidneys and cut the kidneys in half.
Prepare kebabs by adding ingredients to skewers alternating between steak, kidney, onion and greenpepper.
Cook kebabs slowly over the Bush TV for about 15 minutes turning once or twice.
Baste often with the marinade listed below while cooking....

Marinade
30ml (6 tsp) sunflower oil (or any cooking oil)
15ml (3 tsp) fresh lemon juice
garlic, chopped
3ml fresh (or dry) chopped origanum

Mix together all ingredients thoroughly and baste over sosaties continuously while cooking.

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Lamb and tomato potjie

6 Tbsp sunflower oil or dripping
1.5 kg lamb on the bone (neck, rib or shin)
4 rashers rindless bacon, sliced in strips
4 medium onions, chopped
2 medium carrots, chopped
3 cloves garlic, crushed
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh origanum
1 tsp paprika
1 tsp ground coriander
½ tsp caraway seeds
1 tsp salt
½ tsp freshly ground black pepper
½ tsp sugar
1 x 410 g can whole tomatoes, chopped
1 ½ cups hot beef stock
8 medium potatoes, peeled, quartered and parboiled

Heat the oil or dripping in a pot, add the meat and brown all over. Add the bacon and fry for 2 minutes. Add the onions, carrots and garlic, and fry until slightly browned. Add the herbs, spices and sugar, and fry for a further 2 minutes. Add the remaining ingredients, except the potatoes, and simmer for 2-3 hours, or until the meat is almost tender. Add the potatoes and simmer for 10 minutes.

Serves 6-8

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Pork and lentil Potjie

3 Tbsp sunflower oil
1 kg breast of pork, cut into portions
2 large onions, chopped
2 cloves garlic, crushed
1 stick table celery, chopped
2 tsp salt
½ tsp freshly ground black pepper
1 tsp chopped fresh rosemary
1 bay leaf
2 medium tomatoes, peeled and chopped
3 cups hot beef stock
3 carrots, sliced
250 g smoked sausages
400 g brown lentils, soaked

Heat the oil in a pot, add the meat and brown all over. Add the onions, garlic and celery and fry until soft. Add the remaining ingredients, except the sausages and lentils, cover and simmer for 1 ½ - 2 hours, or until the meat is nearly tender. Pierce the sausages all over to prevent bursting, and add to the pot together with the lentils. Simmer for a further 40 minutes or until the lentils are tender.
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Unread post by saraf » Wed Dec 06, 2006 8:48 pm

For any SA exiles in the South of England, I discovered a supplier of biltong at my local farmer's market.

They are called CapeGoldBiltong and have a website.

I didn't try any at the time (too many pesky youngsters hanging around for freeebies) but I will next time I go back.

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Unread post by Jazil » Wed Dec 06, 2006 11:48 pm

Saraf and nicaubs, why dont you make your own biltong? My sister lives in London and makes her own. And its not difficult - well my sister has a nice drying cupboard, and it works well in it. Her drying cupboard is kinda near where her central heating thing is....... otherwise just a cardboard box, with a globe hung in it, and some air passing through is good enough. In fact you can buy biltong makers, cardboard boxes, and then make your own! Ok, it would not be game biltong, but beef biltong, which frankly I prefer anyways! :D
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Unread post by bucky » Fri Dec 08, 2006 1:55 pm

Salt and roast corriander in equal quantitys , and a little pepper or sugar if you like .
If conditions are very humid , you may want to add a very small amount of saltpeter (1 teaspoon for like 10kgs of meat ) to your mix to prevent any problems while drying .
I normally add it because it gives it a nice tang .

Add the spices at roughly 4 times the amount that you would add to a piece of steak you are frying .

Dip the meat in brown vineager (Dont lie it in vineager it goes tough) then spice it on both sides , layer it in a dish overnight to draw the flavour .

Take it out the dish the following morning , dip it in vinegar again then hang it .
Make sure there are no folds in the meat which will cause areas not to dry .

You can experiment with the spices , its no different than cooking , the main thing is to have salt to cure the meat .

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Unread post by amanzi » Sun Dec 10, 2006 8:31 am

That's what I'm talking about!

Don't worry, I don't have a fixed recipe myself, but have always found that a potjie will be winner if you remember the some of the following essential ingredients:
garlic
Onions
Good quality meat
Mushrooms
Good stock
a little bit of good garra-masala

A potjie should never be the same, that's why it's so popular!

I think the only standerd potjie recipe should be called a "moerby- potjie"...... You just gooi in. :wink:

And then off course the most important 3 ingredients to any successfull potjie:
GOOD FRIENDS
GOOD BOTTLE OF RED WINE
and HARDEKOOL!
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Unread post by bucky » Sun Dec 10, 2006 5:50 pm

Moerby for the win .

Any meat on the bone like shanks or neck etc .
It works reallly well to marinade the meat in some red wine for a few hours before the time .

Mushrooms
garlic
whole veg like patty pans and marrows .
Potatos
Olive oil .
Stock .
Rosemarry fresh , or other herbs .
The throw in sauces work well also , or chutney .

Brown meat in oil and garlic
Cook in the sauce or stock until soft
Add rest .
Add water if dry
Stir after the veg is soft .
Eat .

Guinea fowl potjie or game neck is really good .

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Unread post by Loams » Tue Dec 12, 2006 4:46 pm

Agreed Laine

Garlic isn't always the answer.

Easy potjie.

Some pork pieces (chopped)
Baby Potatoes
A few apples
A tin or two of cider
Baby Onions
Some Assorted Veg (Optional)
Mushrooms
Salt/pepper/spices/herbs to taste

1 Take some flour, put in bag, put meat (sliced) in bag and coat
2 Brown Meat
3 Add Taters
4 Add enough cider to cover everything
5 Let it go for 45 mins, slow heat
6 Add Onions
7 Add all sliced apples (No pips!!! :roll: )
8 Add veg (if any)
Another 45 mins, medium heat

When the pork is cooked, thicken the sauce if needed, (Bisto or Maizena) but it shouldn't because you coated it in the beginning , put in mushrooms and cook slowly until meat falls off the bones. +/- another 30 mins

Serve with pap, rice, whatever

Fight over leftovers

Hint: After the meat is browned... you never EVER stir a potjie until 5 mins before serving
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Unread post by DinkyBird » Tue Dec 12, 2006 8:34 pm

What about a vegetarian potjie?
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Unread post by Meandering Mouse » Tue Dec 12, 2006 10:01 pm

DB, easy and cool.
All marrows on the shelf of Wollies, or P and P. Onions, most lovely, red onions, full garlic cloves, sliced sweet potato, butternut, lots of butternut, any other veg.
Chop badly in untidy chunks.
Make a load of Basmati rice.
Spray the loading dish with something.

Place one layer of rice, and then the veg.

The sauce.
What is your mood, but basic cheese sauce...
eish, I fall flat.
maybe someone can help me here.

MM's cheese sauce.
Depending on the size of the dish.
Throw in a dollup of butter. Mix butter in slowly.
Add mustard and milk, as you need it and pray.

Add any kind of cheese.. feta, blue cheese, anything.
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Unread post by katydownunder » Tue Dec 26, 2006 11:00 pm

Ok, I know potjie-recipes are a south african domain, but here is my suggestion for a vegetarian potjie.

Take any veggies you can get or that you like.

My favourites are:

Onions
Garlic
Mushrooms
Butternut
Sweetcorn
Potatoes
Peas
Courgette
Carrots

Brown the Onions and Garlic in (preferably) olive oil, add the other veggies after that, add some water and vegetable stock just to cover the veggies half.
Simmer the veggies until not raw anymore but with a bit of ‘bite’ still left.
My preferred herbs are tarragon, rosemary or thyme.
If you would like you can add some grated goats cheese before serving ( Malcolm did that , when we had the braai with Freda and him up in Punda, and it was delicious ) or stir in some cream cheese .
Nothing more needed than a slice of toast or some braai roasted potatoes (if there are not already potatoes in the potjie) and of course a good white or red wine to accompany the dish.

( Oh I forgot, to make it perfect you have of course to be in Kruger with all the sounds, smells and sights of the african bush around :wink: )
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Unread post by Meandering Mouse » Wed Dec 27, 2006 7:13 pm

Yummy:
Another veggie dish:
Woolies Durban Curry,
one chopped onion,
whole garlic cloves,
one small tub of mango yoghurt,
potatoes,
butter nut,
one tin corn kernels,
tinned butter beans.
About quarter hour before serving add chopped baby marrows.

Serve with Basmati rice.
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