Replies

Ok, Boerewors.

50% Beef (Chuck)
40% Pork (Butt)
10% Hog jowl
Rough grind it.

Spices: You can use biltong spice but typically the coriander is not scorched also add ground allspice and a tiny bit of ground clove and some nutmeg. Same spice mixture/ratios. Here malt vinegar is a must. Mix a lot but using something that is not going to mash the meat up too much. 24 hrs at least in fridge to let the flavors meld.

Pack loosely into hog casing. No air, but the casing not taught. Grill it curled up in a grilling basket over low coals or fry in a pan also curled up. Try not to prick the casing.

Krummel Pap
http://www.rainbowcooking.co.nz/recipes/putu-pap-krummelpap-crumbly-porridge

Masa works perfect.

Sous http://www.rainbowcooking.co.nz/recipes/sheba-sauce

Beskuit http://www.rainbowcooking.co.nz/recipes/buttermilk-rusks

Dip in your coffee (cofefe) in the morning and you will cry. These rock hard last forever things turn sumptuous.

Bobotie

3 slices of bread
1 cup + ½ cup milk, divided
2 tablespoons olive oil
2 large onions, roughly chopped
4 teaspoons medium curry powder
1 teaspoon dried herbs (whatever you’ve got around – oregano, basil, marjoram, etc.)
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 garlic cloves, finely chopped
1½ pound ground beef
½ cup fruit chutney
4 tablespoons apricot jam
Zest and juice of one medium lemon, divided
4 teaspoons tomato paste
Salt and pepper
2 large eggs
4 bay leaves

Preheat your oven to 350°F.
Soak the bread in 1 cup of the milk.
Heat the olive oil in a wide skillet set over medium heat. Once the oil is hot, add the onions, and cook until soft.
Add the curry powder, mixed herbs, cumin, turmeric and garlic, and stirring constantly, allow to cook for a minute or two until the garlic is soft.
Add the ground beef, and cook, stirring frequently to break up any big chunks, until browned.
Once the beef is browned, remove the skillet from the heat, and stir in the chutney, apricot jam, all the lemon zest, half the lemon juice, tomato paste, and salt and pepper to taste. Mix well, give it a taste, and add more lemon juice, salt, and pepper as desired. It should be delightfully zingy!
Squeeze the milk from the bread, reserving the milk for later, and smooshing and tearing the bread into small pieces. Mix the bread into the beef mixture, and spread evenly into an oven proof dish.
Strain the milk that has come from the bread, and add the remaining ½ cup of milk. Beat in the eggs, and season with ¼ teaspoon salt and pepper to taste. Pour this over the meat, and decoratively scatter the bay leaves on top.
Bake, uncovered, at 350°F for 45 minutes, or until golden brown.

Thats enough for one post.

Chutney, Mrs Balls Style:

Ingredients

650g Dried peaches
250g Dried Apricots
100g Raisins
1 Liter + 1.25 liters white wine vinegar
100ml Worcestershire
2.5kg White sugar
500g Onion chopped
120g Salt (Kosher)
100g Curry powder
75ml Cayenne pepper
30ml Dried pepper flakes

Instructions

To start, place 650g of dried peaches and 250g of dried apricots and raisins in a large bowl.
Pour a liter of white wine vinegar and the Worcestershire over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
To continue, chop 500g of onion, measure 120g of salt, 100g curry powder, 75ml of cayenne pepper and 30ml or 2 tablespoons of red pepper flakes.
Place all of these along with the ground fruit into a large pot.
Pour in 1.25 liters of white wine vinegar and stir until everything is well combined.
Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
Bring the pot to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you’re done.

https://www.amazon.com/Mrs-Balls-Original-Chutney-470g/dp/B0001590KU

Since you have authentic Chutney, Monkey Gland Sauce

https://www.youtube.com/watch?v=Q5AbupRkvJs

(No monkeys involved... SA humor for when we took foreign guests out)

Sosaties

Cubed lamb is traditional and you have to soak the apricots in sherry or white wine first. Works with any meat. It helps to add some pork jowl slices by the meat cubes. His recipe isnt bad but neglects to add a cpl tablespoons turmeric. He also doesn’t mention boiling the marinade and then simmering it down to a sauce.

https://www.youtube.com/watch?v=LGmfdLSlskQ

Peri Peri is ground up Birdseye peppers. They are heller hot. Chicken: Boil the chicken for a bit till no longer pink. Depending on your taste add the Peri Peri to olive oil in a ziplock along with salt and pepper Lemon zest and crushed garlic. Marinate in fridge overnight. Finish on a hot grill. Because of the oil it is going to flame up. Let it within reason. Charred skin is part of the flavor.

For shrimp, melt a stick of butter in a pan. Add about a 1/2 of a head of garlic, crushed salt and pepper. Pour in Peri Peri powder. Sauté shrimp till done. Squeeze over lemon.

https://www.amazon.com/Birds-Eye-Chilli-Whole-100g/dp/B00A7QYYRW