Recipezaar: Southern Africa,South African recipes

Bobotie

Tue, 22 Jan 2008 00:24:08 -0500

A South African dish, this recipe is based on one from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Serve with rice and chutney. The book I used spelled it "Bobotee", but I changed it to match the current 'Zaar names for this dish. -- posted by mersaydees

South African Lemon Pickle

Mon, 28 Jan 2008 20:18:08 -0500

This versatile pickle is great with cold meats or cheeses, and is really nice to serve with a cheese board. It originally came from our S A herb guru, Margaret Roberts, who adores lemon for its many uses and medicinal value. The pickle is very good with smoked meats or, finely chopped, as a garnish for oily fish like mackerel, tuna or salmon. As soon as I have enough thick-skinned lemons again, I'll make this again and post a photo! -- posted by Zurie

Impossible Pie

Mon, 18 Feb 2008 02:04:08 -0500

i found this recipe in my sister in law's high school cook book. it really is impossible in everything, impossibly easy to make, impossibly tasty. it has got me out of a fix more than once when i had guests coming over within an hour's notice. this recipe is originally eaten cold, but just last week we had it warm and it still rocked. hope you like as much as we do. Sorry about the temp, the first reviewer was right it does bake at 350*F, corrected it now. Thanks for the reviews. -- posted by lamiacea

Saucy Prawns

Thu, 28 Feb 2008 00:46:52 -0500

Lovely saucy prawns - quick and easy to make Serve with Spicy Rice or Fat Fried/Baked Potato Chips Requires 1 KG Headless Prawns -- posted by mamazee #2

Oaty Choc Chip Crunchies

Thu, 28 Feb 2008 00:49:35 -0500

This recipe is as near as a South African 'Woolies' choc chip cookie as can be... It was adapted from 2 other recipes to get the texture and taste to satisfaction -- posted by mamazee #2

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

Fri, 29 Feb 2008 22:34:38 -0500

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars. -- posted by French Tart

Afrikaner Chops

Fri, 29 Feb 2008 23:40:38 -0500

Lamb chops with a sweet and sticky sauce. Yummy, but quite rich so serve with "light" accompaniments. Preparation time excludes marinating time of approx. 2 hours. -- posted by Shazzie

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- posted by French Tart

Spicy Jumbo Shrimps With Old Cape Flavours

Wed, 05 Mar 2008 00:21:21 -0500

A simple shrimp (prawn) recipe with a leaning towards the tandoori style. Use the largest shrimp you can get, and sea-fresh shrimps are always better tasting than farmed shrimp. But if beggars can't be choosers, the spice in this recipe will make any shrimp or prawn taste great! -- posted by Zurie

South African Beesting Cake With Custard Filling

Mon, 10 Mar 2008 23:13:29 -0400

I do not know where the "bee-sting" comes from, but this is a very popular cake in local home industries: those little shops filled with the specialties of good home cooks. This cake takes a little time, but it is worth it: it is cut into thin layers, which is spread with a custard filling. It's a delectable cake! Prep time is a guess! Please note that the custard filling can be made ahead, even the day before, and refrigerated. This cuts down on preparation time. -- posted by Zurie

Amarula Cheesecake

Fri, 21 Mar 2008 23:56:21 -0400

As called several times, the Amarula Queen, and the love of cheesecakes, I had to post this recipe. Taking the ingredients of my favorite cheesecake and adding a little Amarula this makes a decadent, rich and creamy cheesecake that gets rave reviews. This was in my Secret Recipes, but I decided to go ahead and make it public for Zaar! I always bake my cheesecakes in a water bath... this makes them really moist. -- posted by Vseward (Chef~V)

Fruit Salad, the Healthy Summer Dessert!

Fri, 18 Apr 2008 12:18:29 -0400

In South Africa "fruit salad" means something a little different from most American recipes. A definitive recipe does not exist: you use what fruits you have, and in summer and fall the choice is enormous. This is a healthy, simple way to end any meal, whether humble or grand. Serve with ice cream, sweet whipped cream or custard, or plain, as it comes. Please read extra notes in Directions. Prep time and servings are a wild guess, as it will depend entirely on the fruits you choose and how much salad it will actually be: weights cannot be specified for papayas and melons (cantaloupes)! -- posted by Zurie

Mussel, Fish and Butternut Chowder ... or Stew!

Thu, 24 Apr 2008 01:10:48 -0400

Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously! -- posted by Zurie

Delicious Marinated Onion Rings for Salad!

Thu, 24 Apr 2008 13:13:22 -0400

At certain times of the year it's impossible to find sweet onions. The strong onions are really way too harsh in a gentle salad. In a restaurant we had this on our salad, and it wasn't hard to figure out how to imitate it. It's so very easy ... and you can, of course, also serve this on meats, chicken, cheese and with egg dishes!! For the best flavour marinate for at least 48 hours! Quantities are really of no concern, as long as your vinaigrette covers the onion rings. -- posted by Zurie

Silver Spoon Fruity Chutney

Tue, 29 Apr 2008 01:44:03 -0400

Chock full of fruity flavours, this chutney is delicious! The recipe should make about 10 cups, so here's a chance to batch-cook enough chutney for your pantry. Delicious with curries. Actually, chutneys go with all red and grilled meats, should be an ingredient in barbecue sauces and can be added to sandwich fillings. Especially good with corned meats. Prep time is a wild guess: I haven't timed it. -- posted by Zurie

Green Apple Chutney

Tue, 29 Apr 2008 23:04:50 -0400

There are literally thousands of chutney recipes for the home cook. Chutney is a wonderful condiment to have at hand, as it livens up red meat dishes, pork and grilled meats, and can be used in barbecue sauces, in sandwich fillings and in ground meats for extra flavour. Here is a simple recipe. Sterilise bottles by washing, then putting on an oven tin in a cold oven. Heat the oven to 325 deg F/160 deg C, and leave the bottles and lids at that temperature for 10 - 15 minutes. And there you have sterile bottles without hassles. -- posted by Zurie

Zurie's Pork Tenderloin With Yoghurt, Mustard and Prunes

Fri, 02 May 2008 10:33:23 -0400

This is a nice combination of flavours. Use plump dried prunes and remove the pips. It's a good idea to put dried fruits in bottles and fill up with sherry, port or brandy: they plump up beautifully, last forever, and taste great in dishes like these. -- posted by Zurie

Sportsman's Pudding

Fri, 02 May 2008 18:55:25 -0400

This simple, delicious dessert was originally named after a legendary South African rugby player! It's the kind of pudding which gets passed on from cook to cook over the years. Delicious, saucy and fattening! -- posted by Zurie

Barbecue Sauce for Chicken on the Grill

Mon, 05 May 2008 01:50:01 -0400

I always fully bake chicken pieces or halved chickens destined for grilling over coals, to save us all that problem of having a scorched or burnt chicken which is still not cooked through! There are BBQ experts who can actually grill chickens, get them cooked through, and not burn them, but my husband isn't one of them!! (This problem does not occur when the Weber kettle braai is used!) This sauce is brushed on the chicken halves or pieces every now and then, and when turned over. It can also be a marinade for chicken done in the oven. Don't be put off by the list of ingredients: it's mostly spices, and most of them you'll have at hand. Any sauce you don't need can be kept in a bottle in the fridge and will last almost forever. -- posted by Zurie

Golden-Topped Fish Fillets

Tue, 06 May 2008 23:27:09 -0400

This is one of the most outstanding toppings for fish fillets. It does not overpower the fish, and tastes absolutely great. The recipe is from a very popular South African cookbook writer, Lynn Bedford Hall. I cannot count how often I've made this topping -- regardless of how the fish was prepared. But I give her recipe with a few tiny adjustments. This is for people who do not like fish!! Read the recipe before you start. It's quick and easy. -- posted by Zurie

Brandied

Tue, 13 May 2008 22:55:34 -0400

My husband teases me because I have tried almost everything with Amarula. Here's another one I find I like really well. Brandy and Amarula...... make mine a double! -- posted by Vseward (Chef~V)

Capetown Collins

Wed, 28 May 2008 18:09:38 -0400

DH and I made this interesting drink tonight. From May 2008 Bon Appetit. We found the Rooibos herbal tea from the "Home Goods" store by our home (also linked to Marshalls Dept store where I am from). I don't usually care for tea, but I liked this drink. Go easy on the rosemary sprigs (maybe use small ones), otherwise they can taste kind of strong in the drink. -- posted by Dr. Jenny

Carrot Sambal (Wortel Sambal)

Thu, 29 May 2008 02:43:34 -0400

From The Africa Cookbook Tastes of a Continent by Jessica B. Harris. -South Africa. -- posted by Engrossed

South African Crustless Milk Tart

Thu, 29 May 2008 14:23:19 -0400

This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4. -- posted by Enjolinfam

Kalya E Khaas (Traditional South African Chicken Curry)

Mon, 02 Jun 2008 23:46:10 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Quick Fruit Curry (South African)

Mon, 02 Jun 2008 23:48:06 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Kariokor Nyama Ya Kuchoma (Barbecued Meat Rub, Kenya)

Tue, 03 Jun 2008 02:06:55 -0400

Barbecued Meat, Nairobi Market Style (Kenya) Prepare the following combination and keep in a jar for barbecues. I found this recipe on-line. This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary. This mixture can easily be cut in half. -- posted by diner524

Senegali Sunshine

Tue, 03 Jun 2008 02:12:35 -0400

A drink recipe I found on-line while searching for South Africa recipes for ZWT. -- posted by diner524

Caramel Bananas

Tue, 03 Jun 2008 02:12:54 -0400

Another recipe I found on-line while looking for South Africa recipes to post for ZWT. -- posted by diner524

Baked Bananas

Wed, 04 Jun 2008 19:57:54 -0400

A recipe I found on-line for South Africa recipes. Posted for ZWT. -- posted by diner524

Cucumber-Zucchini Salad

Wed, 04 Jun 2008 19:59:07 -0400

Another recipe I found on-line while searching for South Africa recipes to post for ZWT. -- posted by diner524

South African Inspired Potato Salad

Thu, 05 Jun 2008 02:16:25 -0400

A recipe from Linda Johnson. The carrots may not normally be added in a South African Potato Salad, but she adds them for color and nutrition. Cooking time doesn't include time to cook potatoes. -- posted by Enjolinfam

South African Bobotie

Fri, 06 Jun 2008 00:09:55 -0400

Adapted from the Afi Chef website. Posting for ZWT 4. This lacks the fruit that is common in a lot of Bobotie recipes and is the reason I was attracted to it in the first place. It has a nice light curry flavour and a hint of sweetness. -- posted by Sarah!

Mealie Soup - South African Corn Soup

Sat, 14 Jun 2008 20:43:42 -0400

Posting for ZWT4 -- posted by *Parsley*

Chicken in Balsamic Barbecue Sauce

Sun, 15 Jun 2008 19:54:35 -0400

I found this recipe on-line while looking for South African recipes and it stated: "adapted from South African Gourmet Food and Wine by Rosen & Loon" -- posted by diner524

Old-Fashioned Bean Soup

Sun, 15 Jun 2008 19:57:09 -0400

I found this recipe on-line and this is what is stated about the recipe: "adapted from A Taste of South Africa by Magdaleen van Wyk" -- posted by diner524

Madagascar Chicken

Sun, 15 Jun 2008 19:58:40 -0400

A very different way to spice up the same old chicken! Plus a name that may unspire kids to get excited about the recipe! I found this recipe while searching the web. Minor changes have been made to make this even better! NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken. -- posted by mama's kitchen

Chicken in Coke

Sun, 15 Jun 2008 20:09:46 -0400

I found this on-line and it is a recipe adapted from The African Hut Cookbook. -- posted by diner524

Passionfruit Bavarian Cream Dessert

Sun, 15 Jun 2008 20:35:46 -0400

This is a dessert found when searching for South African recipes. Typical in Zimbabwe but commonly found in other South Africa regions. Passion-fruit juice may be obtained in gourmet food and specialty shops. If not available, use apricot nectar. Cook time does not include chilling time. -- posted by mama's kitchen

South African Creamy Delight

Sun, 15 Jun 2008 21:40:14 -0400

Found this recipe at a drink site on-line. -- posted by diner524

Vegetable Biryani (South Africa)

Mon, 16 Jun 2008 09:15:35 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. -- posted by Engrossed

Bobotie (South Africa)

Mon, 16 Jun 2008 09:20:06 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. Malay orgin. Serve with rice and chutney. -- posted by Engrossed

Ingelegde Vis (Pickled Fish)

Mon, 16 Jun 2008 09:20:32 -0400

From: The Africa News Cookbook, African Cooking for Western Kitchens. South Africa, Dutch territories East- Indies origin. Any firm, fleshy fish will pickle well. Great alongside potato salad. *Needs to sit 2 days before serving. -- posted by Engrossed

South African Samp and Beans (Umngqusho)

Tue, 17 Jun 2008 01:17:08 -0400

This is a traditional South African Samp (mngqusho) and Beans (mbotyi) recipe. My amaXhosa friend, Ntombizanele Sokupa, gave this recipe to our family and we thought it was delicious. Samp is the same thing as hominy, except the kernels are cracked into a few pieces. The samp and beans can be and are commonly soaked overnight, but my friend says it will still take 2 hours to cook and the flavor is not as good this way. Without pre-soaking the samp and beans it will take 3-4 hours to cook at medium heat. This recipe can take a lot of time, but it tastes great! -- posted by Enjolinfam

Banana Mandazi

Tue, 17 Jun 2008 01:47:37 -0400

A wonderful Mandazi (south african fritter) by Alan Coxon -- posted by MarraMamba

Malva Pudding With Amarula Cream

Tue, 17 Jun 2008 01:51:24 -0400

Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur -- posted by MarraMamba

Mussel Bobotie With Pumpkin Fritters

Tue, 17 Jun 2008 01:53:25 -0400

A delicious and wondrous bobotie, the prep on this is only 20 mins so don't let the list of ingredients scare you (even though i admit, i take 30 but the recipe says 20) Obviously you can omit the fritters and salsa but i think it makes the whole dish special -- posted by MarraMamba

Soetkoekies - Sweet Wine and Spice South African Cookies

Tue, 17 Jun 2008 02:41:21 -0400

I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4. -- posted by CaliforniaJan

Venison and Prune Potjie

Tue, 17 Jun 2008 02:54:29 -0400

A great take on the traditional south african potjie. A lean beef cut will work as well. prep time does not include 30 mns soaking -- posted by MarraMamba

Bobotie With Summer Salsa

Tue, 17 Jun 2008 03:00:54 -0400

This is an amazing version of south african bobotie. The quince "cheese" is actually quince paste or Membrillo, found in latin markets a lot, You can probably substitute any pure fruit close to quince, not to sugared up -- posted by MarraMamba

Vetkoek With Meat Filling

Tue, 17 Jun 2008 17:01:45 -0400

One recipe i looked at said "england has its yorkshire pudding, South Africa its vetkoek" It is fried dough filled with whatever you like once you cut it open. The author of this one suggests leftover veggie curry as well if you can't find the canned. The literal translation of this is "Fat cake". Taken from bigoven website. You can also just use jam or any savory "filling" -- posted by MarraMamba

South African Koeksisters

Wed, 18 Jun 2008 01:10:22 -0400

A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!" -- posted by Enjolinfam

Ostrich and Vegetable Sosaties

Wed, 18 Jun 2008 01:30:35 -0400

Ainsley Harriots terrific sosaties, chicken or lamb can be substituted. ( suppose lean beef too). Time does not include the overnight marinade -- posted by MarraMamba

Dried Apricot and Lamb Sosaties

Wed, 18 Jun 2008 01:33:03 -0400

From Food and Wine Magazine. .Time does not include 2 hour marinade done twice -- posted by MarraMamba

South African Biltong

Wed, 18 Jun 2008 01:50:10 -0400

stephan gates terrific version of biltong, essentially air dried beef. The cook time is zero but none of the times include up to 20 days hanging -- posted by MarraMamba

South African Curried Eggs

Wed, 18 Jun 2008 02:25:50 -0400

I really love curried eggs when i want something yummy but easy on a hot night (spicy foods go well with steamy days). It saves cooking meat, boiling eggs can be done in the morning before the rest of the day happens -- posted by MarraMamba

Nando's Peri - Peri Soup Stew

Fri, 20 Jun 2008 00:50:41 -0400

From Nando's in South Africa, whose restaurants have Portuguese food. -- posted by Sue L

Mealie or Sweetcorn Bread

Mon, 23 Jun 2008 23:03:19 -0400

This is also known as Sweetcorn bread and goes down a treat at any BBQ or as they call it in South Africa - a Braai. -- posted by Huskergirl

Beef Curry

Sun, 13 Jul 2008 02:40:42 -0400

This very easy and delicious curry recipe was given to us by a dear South African friend who happens to be an amazing cook! -- posted by ChaseNNJ

Apricot and Raisin Blatjang

Wed, 16 Jul 2008 02:15:54 -0400

This is something absolutely wonderful. It's kind of a fruit relish that combines a exciting variety of taste sensations; sweet, hot, fruity, and tangy. Serve this fantastic blatjang with kebabs or curries. I like canning this and always have a jar handy, thus the large measurements. -- posted by Potatoes Browning

Curried Meatballs

Tue, 22 Jul 2008 02:56:37 -0400

I was given this recipe by a co-worker of mine who grew up in South Africa. It is from "Everyday Cape Malay Cooking" by Zainab Legardien. I have modified the recipe to either be more in line with our tastes or to use ingredients that I can get at my local grocery store. You can serve this with rice, spinach or by itself. -- posted by cyaos

Malay Garam Masala (Spice Mixture)

Thu, 14 Aug 2008 15:50:46 -0400

I am indebted to our famous Malay cooking queen, Cass Abrahams, for this recipe. I suppose it's for serious cooks who like experimenting with cuisines other than their own. It makes quite a lot, and as spices do not keep their flavour for much more than 3 months, you might want to halve the quantities. I give both US and metric ingredients. The prep and cook time given are mere guesses in this case! -- posted by Zurie

Zurie's Malay Masala (Spice Mixture)

Thu, 14 Aug 2008 16:25:14 -0400

Masala is stronger than garam masala because it contains hot peppers. This recipe for masala is adapted from Malay chef Cass Abrahams' recipe. It's rather a large quantity, and spices do not last all that long. So you might consider halving the quantities. Keep the prepared spice mixture in an airtight container away from strong light. Whereas garam masala is often used to sprinkle over food before serving (as well as in Malay dishes) masala itself is used as part of the curry preparation. (Usually, when preparing a curry, more aromatic spices will be added to the masala, and crushed as well, such as fenugreek, nutmeg, fresh hot pepper, etc., and depending on the cook the curry can be made much hotter). -- posted by Zurie

Cape Malay Chicken Curry by Zurie

Thu, 14 Aug 2008 17:42:18 -0400

This, like all Cape Malay curries, has as many interpretations as there are cooks! Cape Malay curries are usually not biting and strong, but rather an aromatic mixture of spices. Naturally this depends on the individual cooks, and the curry can be made much stronger by adding more chillis (hot peppers). This recipe is my way of cooking a chicken curry, more or less: it took some discipline to measure and write down how much of each spice I use! So obviously this is a dish you change to your taste. About salt: I like using a natural sea salt, like Maldon flakes or our own Khoisan sea salt. But if you use these natural salts you need more of it than when using processed table salts. Please adjust to taste. Do not expect the burning curries of India! If you can manage my spice mixture this is a most delicious dish, and the longer it stands, the better it gets, so is perfect for making a day ahead, chilling, and re-heating. But I know that across ponds these recipes are often "lost in translation"!! -- posted by Zurie

Parsley Pesto (Useful for Many Dishes!)

Tue, 19 Aug 2008 01:49:29 -0400

Simple throw-together recipe, for which you really must have garden-fresh flat-leafed parsley. Use lime juice if possible, it's so tangy. Parsley is one of the most nutritious herbs, packed with antioxidants, but seldom used in quantity. I can eat this by the spoonful! This is a mild-tasting thick sauce, which improves in flavour if left at room temperature for a few hours. You might need less olive oil. Please taste the sauce and season to your taste. I find that despite the olives and capers it needs a good pinch of sea salt flakes. This pesto or puree will not overpower delicate tastes like fish. It's great with chicken, roast veggies, potatoes, or spread it thickly on toast and top with poached egg. -- posted by Zurie

Fried Potatoes & Tofu

Sat, 27 Sep 2008 14:50:45 -0400

This came from being bored and having friends over. I had virtually nothing in the kitchen and improvised something out of the essentials. This needs to be watched closely when it's frying, as the onions will burn very easily. -- posted by DursonDanielUrson

Herb-Green Ricotta Pate With Sweet-Pepper Sauce

Wed, 01 Oct 2008 21:52:05 -0400

I decided to create this summery folly because I wanted a low-carb, savory "something" made with fresh ricotta cheese. While measuring, weighing, making notes, and putting it all into the processor, I thought, no, this kite ain't gonna fly But when I tasted the end result before chilling, I found it delicious. It tastes mild, creamy, herby and moreish. The red sauce must have a slight bite and should be served sparingly. I should have made this in individual molds, but by the time I realised that would have looked nicest, it was too late and the pate was already chilling! The seasonings can be changed, for example by using only Tabasco, (more than I indicated), or use only black pepper. You can also cheat a little bit and add a tiny drop of green food colouring for a darker green. For the red sauce I used South African (chopped) peppadews (also known as piquanté peppers), but as that might not be easily available to you, you can cheat here, too, and use a store-bought salsa (puree it for a more sophisticated look). Or make your own red-pepper sauce with sweet bell peppers and tomato. -- posted by Zurie

Oven-Roasted Beef Tenderloin With Sour Cream Sauce

Mon, 20 Oct 2008 18:52:07 -0400

This is an unashamedly luxurious main course, because this cut of beef (known as fillet of beef in other countries) has become so expensive. However, it is economical in the sense that not a scrap needs to be wasted of this lean and tender cut. Leftovers can always be used up in delicious dishes and make wonderful beef salads or even sandwiches. It's best to roast this only to "rare" - still edge-to-edge reddish-pink. Although I give a timing method, it is still best to test the meat about 2/3rd through roasting time, as ovens differ and the thickness of tenderloins differ. A rare roast will easily yield to finger or spoon pressure, and become increasingly unyielding as it cooks through. Some people prefer a very hot oven, some prefer it as in this recipe. I roasted this one to medium -- pink -- because my guests preferred it that way. Tenderloin this way is an easy way to put a smart main dish on the table because it can be prepared in advance, timed well, and stuck into the oven. Just remember that it is very important to let the finished roast "rest" for 15 minutes (in a lukewarm oven) to ensure the meat is juicy. One last point: a small piece of tenderloin/fillet is not worth roasting, and is better when sliced into cutlets and pan-fried. This recipe is for the largest one you can find! Quantities are guesses as it's not that important. For the mustard, I simply scooped out Dijon mustard with a spoon until the roast was covered. NOTE that the cooking time given is very approximate, as it all depends on your timing. -- posted by Zurie

Ask for More Chicken

Mon, 27 Oct 2008 16:39:05 -0400

This recipe I got from an South Africa friend it is and Afrikaans recipe that is cooked in the oven I have adapated it for the crockpot. This recipe is excellent, use chicken breasts, thighs or drumsticks or all three The chicken is cooked after 2 hours on high level setting but not soft, potatoes and carrots take longer to cook, after 2 hours set the crockpot to autoshift until the potatoes and carrots are cooked this will take another 3 hours, the chicken will also be soft and succulent.. When the crockpot is left on high level setting the chicken will and vegetable will be soft and ready to serve in 3 and ½ hours. When this chicken dish is needed in a hurry after the 2 hour period set the crockpot to high level setting, parboil the potatoes and carrots in the microwave for 15minutes on high level then add to the chicken in the crockpot set on high level and leave for another 40 minutes. When the crockpot is set on low level this chicken dish will be ready to serve in 6 to 8 hours. Serve with Jasmine Rice and a green salad -- posted by JeanineD 2

Scrumptious Chicken Curry, Coriander & Danish Feta Salad

Tue, 28 Oct 2008 14:50:12 -0400

This is something we've been making for years. If you're in Australia you can use the specific brand of ingredients otherwise find yourself a good substitute. The cooking time for the chicken will vary a little but mine usually takes about 15 - 20 min - you have to keep an eye on it and don't burn it. ***The chicken needs to be cooked in a nonstick pan on a low heat (I turn my stovetop a quarter) - if the "sauce" is sticking to the bottom you need to lower the temp*** You can vary your own amounts of lettuce, tomato, cucumber, coriander and danish feta to taste and make the salad as dense or light as you wish - the amounts below are just how we like it. It's honestly really difficult to mess this up - as long as you get the chicken right you're fine! You could add olives etc to this salad but be careful as he feta makes it salty. The flavours in this dish are scruptious!! -- posted by Besketty!

Chicken Liver Paté With Port Wine and Pistachios

Sun, 02 Nov 2008 18:53:45 -0500

Very easy with a subtle taste of port! Of course at the back of that cupboard near the stove you really need to keep a selection of liquors for cooking and baking! I confess that, not realising just how tasty this spread would be, and that I might want to put the recipe on Zaar, I resorted to glugs and splashes. But I think the measurements are about right! If you don't have pistachios, crush the same amount of toasted hazelnuts, almonds or cashews. Prep time assumes the chicken livers are clean and does not need much prep. -- posted by Zurie

Cherry Cantaloupe Smoothie(South Africa)

Thu, 04 Dec 2008 00:06:23 -0500

A South African smoothie with fresh fruit. Easy to make and you can substitute what you like! -- posted by Sharon123

Malva Pudding

Thu, 11 Dec 2008 16:37:05 -0500

I'm a fan of Oprah and found this recipe on her website. I've yet to make it but thought I would share. It's by Art Smith. -- posted by Serb Girl

African Spinach and Peanut Butter Stew

Thu, 08 Jan 2009 18:57:55 -0500

Found online at www.fooddownunder.com, while looking for economical 'African' recipes. Tasty and nutritious, a vegetarian main dish or a good side dish. You could easily add garlic, cooking it with the onions, add some mushrooms, adding with the tomatoes, and I think some chilli, fresh, powdered or flaked, would also add a bit of spice to this very versatile dish! -- posted by Karen Elizabeth

South African Telephone Pudding

Fri, 09 Jan 2009 15:57:35 -0500

This ancient, delicious dessert got its name this way: in the time of party-line phones (which still exist in some farming areas) this recipe was apparently passed on from cook to cook by phone, and didn't have a proper name. So it became "Telephone Pudding". The recipe is not in our best-known older cookbooks such as "Cook and Enjoy It" (the cooking bible of many young brides!!), and neither could I find it in my considerable stack of old cookbooks, so it's almost lost now!! I was given the recipe by my husband's aunt, who is now 86. Lovely, sinful winter dessert!! Funny method -- but just try it! (It's getting rather tedious to correct the wrong assumptions: Jan 25, 2009: the review comment is wrong. If you want the lovely Roly Poly pudding recipe, it's either recipe #235004 or recipe #253994. On Feb 6, 2009: Dear reviewer, maybe it tastes vaguely like Malva Pudding, but here is the genuine Malva pudding: recipe #118545). -- posted by Zurie

South African Marshmallow Dessert

Fri, 09 Jan 2009 15:58:39 -0500

Now can anything be easier than this cold dessert!! Ideal for beginner cooks, who would like to impress guests!! Not mine, but the "owner" is unknown except that it was apparently first made by a cook in a Cape Town suburb. I suspect that using a coconut liqueur instead or orange juice would taste great too. -- posted by Zurie

South African Van Der Hum Tart

Tue, 13 Jan 2009 17:33:51 -0500

This is another old S A recipe. It does not pretend to be low-fat or low-calorie. It's rich and over-the top ... but can be great for that special occasion or festive summer buffet! The Van der Hum liqueur is a citrus liqueur, so can be easily substituted by Grand Marnier, Cointreau or Triple Sec. (I wonder if Marula Cream might also work here?) -- posted by Zurie

Cape Malay Rice

Sat, 14 Feb 2009 01:05:42 -0500

This Rice is very good with Babotie but when cold makes also a delicious Seafood salad - add canned tuna mixed with yogurt and lemon juice and dress with shrimps or prawns. -- posted by Hannelu

Tamborine Chicken

Mon, 02 Mar 2009 17:51:56 -0500

This tangy chicken works well with salad or rice and is delicious both cold and hot. You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one found in an old South African cookbook, which said that tamborine is a local name for a lime tree. -- posted by English_Rose

Tomato & Onion Salad

Mon, 02 Mar 2009 17:52:12 -0500

A simple and fresh, fat-free salad with influences from Cape Town. -- posted by English_Rose

Zuri's All-In-One Roast Chicken Dinner

Thu, 26 Mar 2009 15:40:33 -0400

Don't expect a fine dining recipe -- this is rustic, comfort food for the busy cook, which will fill the kitchen with its fragrance as it roasts! I make this dish at least once a week or ten days, and always heave a sigh of relief when I've shoved the entire dinner into the oven in one go and can leave it to cook itself, while I do something more interesting! A salad is all I make as an extra. The vegetables can be substituted with any others, as long as they will roast satisfactorily. I don't like roasting carrots, for example, because they can come out still chewy. The veggies used for Mediterranean roast dishes are best, but use what you have available. As I cook for two, the breast part of the chicken will always be left (we prefer legs and wings) and is very useful for a chicken salad, or chopped up and used in a pasta topping. Note that quantities given are basically for 2 people, so adjust quantities for more, and cut down on the variety because there won't be space in the roaster!! -- posted by Zurie

No-Flour Hazelnut, Chocolate and Cinnamon Cookies

Tue, 31 Mar 2009 10:43:21 -0400

This is a recipe by famed Johannesburg caterer and confectioner, Tony Scorgie, and I hope she doesn't mind me sharing this with you. Tony has the amazing ability to "throw together" things and create great food. If using Splenda or Sugalite (South Africa) it should be a fairly diabetic-friendly recipe. -- posted by Zurie

Mother in Law's Meatballs

Tue, 31 Mar 2009 11:12:04 -0400

I am very fond of meatballs, but most of them are either dry or not very tasty. My mother in law made these, and it has always tickled my tastebuds. When I cut a meatball, I like it to be soft, and it must not be hard and dry. These balls are soft and break easily, so watch it when your turn them over. Made on stove top in a pan with very little oil. -- posted by Chef #1213906

Bridies

Sun, 12 Apr 2009 00:53:19 -0400

My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own! -- posted by bluemoon downunder

Traditional Melktert

Tue, 21 Apr 2009 10:20:40 -0400

This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste. -- posted by ZAR-INA

100 Year Old New Zealand Lamb Dish - (I Have Used Deer W/This

Sun, 26 Apr 2009 21:29:46 -0400

A unique and exotic dish for the acquired taste of lamb . Not just any lamb only Imported lamb from NEW ZEALAND (because of the type of food the lamb eats) Australian lamb will do as well. It has a Kick so expect it. I Dont recommend you using American lamb as the flavor is not the same . Around Easter most stores get imported lamb from NZ (i buy all of my local stores imported NZ lamb to make sure i have enough for the year ) as they only carry American the rest of the year. This is over 100 years old but i said that to be safe . It was given to me by Grandfather who's Mother and Father was one of the first white familys to move into South Africa and they had New Zealand Lamb Imported to them to their farm. -- posted by Hotwingcooker

South African Melktert (Milk Tart)

Mon, 27 Apr 2009 00:30:14 -0400

This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee. -- posted by Debbie Boere Vrou

South African Style Lemon Meringue Pie

Tue, 02 Jun 2009 17:08:11 -0400

My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases. -- posted by Meri Williams

Vegetarian Bobotie

Fri, 12 Jun 2009 12:32:08 -0400

This is my own vegetarian adaptation of the traditional Cape Malay dish of my country. I have tried to approximate flavour and texture as closely as possible and have retained all the ingredients my mother used when making it - aside from the mince, of course :) This project has been very important to me as most of the vegetarian versions I have found online so far are rather inaccurate. Bobotie was one of my favourite dishes as a child and I wanted to preserve and share that memory as much as I could. -- posted by Cora_and_Clarice

Koeksusters

Tue, 23 Jun 2009 16:21:42 -0400

A deliciously sweet South African classic! They're a bit like twisted doughnuts smothered in a ginger syrup. The Dutch name comes from the fact that they looks like girls' braids - "cooked sisters". -- posted by Allan Rees-Bevan

South African Butternut Soup

Fri, 03 Jul 2009 16:13:00 -0400

This recipe is so simple, and yet is the tastiest butternut soup ever! I am quite sure that the chilli pepper has a great deal to do with its success, it really is just a hint of a burn, but brings out the rich, nutty flavour of the squash perfectly. For this recipe to be truly wonderful, a home-made chicken stock is the ideal choice, so the little time it takes to boil up some chicken carcasses and herbs is well worth the trouble, there are loads of simple recipes for chicken and other stocks in almost every cookbook and on most cooking websites. If you don't want to take the time to make your own stock though, then make one from a stock cube or powder. I do not honestly know what can be used as a substitute for the butternut squash, if it is not available in your country, because pumpkin does not work well, although it does look similar to a butternut in colour. The texture of a butternut is much smoother and finer than pumpkin, and it is a lot sweeter. Perhaps it is rather more like a sweet potato in both texture and colour than a pumpkin. -- posted by ZAR-INA

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Bredie

Mon, 14 Sep 2009 15:47:40 -0400

Bredie is a subtly flavoured meat and vegetable stew, introduced to South African cuisine by the Cape Muslims. -- posted by Coasty

Tempeh Stew

Thu, 24 Sep 2009 15:04:25 -0400

Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. -- posted by The Savvy Chef

Baked Chicken and Stampkoring (Pearled Whole Wheat)

Tue, 13 Oct 2009 14:42:26 -0400

I found this recipe on a pack of stampkoring and used Impala leg chops, deboned and cut in to blocks. You can try and use any meat to your liking. Im vegetarian so I cant tell how well it turns out, but my family loved it. I made half that recipe and there was enough for 4-5 people. you can alter spices to type of meat you choose. I used a tin of onion and tomatoes. -- posted by Chef 1278268 fitness

Escargots in Herbed Cream

Fri, 16 Oct 2009 15:26:08 -0400

To some, this will be "one of Zurie's crazy recipes". but really, this was totally gorgeous, if you are a snail/escargot fan!! It has to be eaten with some kind of delicious bread roll or French bread. I apologise for giving amounts for 2 persons only, but the recipe is easily doubled (2 cans of escargots!). Do start this meal with a pretty salad containing cheese such as camembert. It's my own recipe. Note that the ingredients are ordinary. -- posted by Zurie

Carrot Cake Recipe

Fri, 23 Oct 2009 15:52:49 -0400

Lovely east moist Carrot Cake for all occasions...... -- posted by Chef #1422015

Mushroom Kebabs for the Grill

Tue, 03 Nov 2009 08:07:52 -0500

I tasted these first at a Saturday Farmers' Market at Stellenbosch (near Cape Town). The lady who sold them had several types of mushrooms on her skewers and grilled them over coals -- so use as many types of mushrooms as you can get -- or one type only, they'll still be good! Having enjoyed them once again at the Market, I imitated them, but I think my marinade is better than hers!! Quick and easy, and grill along with the meat. On hot coals or charcoal this takes only a few minutes -- do not try and get them to be soft, as they'll break up. Put them on with the meat, and turn them gently with tongs, as they shrink and can slide off the skewers easily. If they catch here and there, no matter. Delicious!! -- posted by Zurie

Zurie's Tomato and Cream Cheese Tart

Fri, 20 Nov 2009 15:27:19 -0500

I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry. -- posted by Zurie

Bobotie

Sat, 05 Dec 2009 23:26:00 -0500

This is a dish from the Malay cooks that were taken by the Dutch to SA -- posted by Coasty