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ISO: ISO Joanie, I've just been asked to cook for a wine tasting featuring South African wines!
- Thread starter joe
- Start date
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steve2-in-la
Well-known member
Time for you to go out and bag an elephant for the Pachyderm Ragu recipe you've been saving! Mmmmm
Although they arrived, initially, with GREAT promise, I was underwhelmed by the S. African wines, Pinotage in particular was kind of... "meh".
Although they arrived, initially, with GREAT promise, I was underwhelmed by the S. African wines, Pinotage in particular was kind of... "meh".
wine tasting
hi there..Im at sea till Monday...will deff..let you know what is in vogue nowadays....I knoe cheese things are always featured...mmmm fun...wish I could be there....please let me know what wines...if poss.....Eg...Boschendal Blanc de Noir...Tweejongezellen Shiraz..etc etc....
hi there..Im at sea till Monday...will deff..let you know what is in vogue nowadays....I knoe cheese things are always featured...mmmm fun...wish I could be there....please let me know what wines...if poss.....Eg...Boschendal Blanc de Noir...Tweejongezellen Shiraz..etc etc....
patbastrop
Well-known member
Recently had a bottle of Riesling from Thelema Estate -- wonderful!
patbastrop
Well-known member
Two recipes for Bobotie -- from Liz in Pretoria and another from Lana/FL
We were served bobotie at the Groot Constantia vinyard several years back. Delicious!!
From: Liz in Pretoria (stewaeh@alpha.unisa.ac.za)
Rec: Bobotie for Pat
Bobotie
A traditional Cape Malay dish
2 tablespoons oil
1/2 tablespoon butter
500g/ 1 pound mince
2 onions, chopped
2 cloves of garlic, crushed.
1 cup grated carrot
Spices
2 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon dried herbs or use about 1
tablespoon mixed fresh
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon sugar
pinch of red chili or cayenne
Seasonings
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon good wine vinegar
2 slices white bread, soaked in water,
lightly squeezed, then mashed with a fork
2 lemon leaves or bay leaves
Topping
1 cup sour cream or 1/2 cream and 1/2
yoghourt or buttermilk (the topping must be
made with a thick milk product)
1/2 teaspoon salt
pepper
2 eggs
Stir-fry mince in oil and butter till loose
and crumbly, using a fork. Add the chopped
onion and continue to stir-fry till it is
limp and glazed. Add garlic, apple and
spices. Cook briefly to develop all the
flavours.
Season with salt, pepper and vinegar or lemon
juice to taste. Add the mashed bread.
Spread the mixture in a flat ovenproof dish.
Beat all the ingredients for the topping
together with a fork. Pour the topping over
and insert rolled up fresh lemon leaves. (Bay
leaves are not rolled.)
Cook uncovered at 375 degrees Fahrenheit (190
Centigrade) for about 35 minutes. The topping
should be firm and golden brown.
REC: Bobotie from Lana/FL (then in NJ)
Here's my dad's version of bobotie, to compare with Liz's
2 lb ground beef ( in Cape Town it was
probably ground lamb, though )
2 large onions, diced
oil
3 tablespoons apricot jam
2 tablespoons sugar
1 tsp salt
2 tablespoons curry powder ( or to taste -
with the curry I use this is mild)
1 thick slice bread (1-2 inches) soaked in
milk
2 eggs
extra egg
Fry onions in a little oil , add meat and
stir until the mince is no longer pink. Add
the next 6 ingredients, mix well until it's a
uniform colour ( you don't want bits of
unmixed bread lurking in there ) and put in
greased casserole dish. Top with custard made
of extra egg and remaining milk ( maybe half
a cup ). Bake at 350 F for 30 to 45 minutes,
until custard is lightly browned.
I make this when my husband is away, as he
doesn't like it much though I adore it. I
even buy mail-order South African curry
powder so it tastes exactly like I remember
it tasting all my life - this is my comfort
food! My kids also eat it "with long teeth"
as they say in SA, but it makes sensational
sandwiches when it's cold.
We were served bobotie at the Groot Constantia vinyard several years back. Delicious!!
From: Liz in Pretoria (stewaeh@alpha.unisa.ac.za)
Rec: Bobotie for Pat
Bobotie
A traditional Cape Malay dish
2 tablespoons oil
1/2 tablespoon butter
500g/ 1 pound mince
2 onions, chopped
2 cloves of garlic, crushed.
1 cup grated carrot
Spices
2 teaspoon curry powder
1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon dried herbs or use about 1
tablespoon mixed fresh
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon sugar
pinch of red chili or cayenne
Seasonings
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon good wine vinegar
2 slices white bread, soaked in water,
lightly squeezed, then mashed with a fork
2 lemon leaves or bay leaves
Topping
1 cup sour cream or 1/2 cream and 1/2
yoghourt or buttermilk (the topping must be
made with a thick milk product)
1/2 teaspoon salt
pepper
2 eggs
Stir-fry mince in oil and butter till loose
and crumbly, using a fork. Add the chopped
onion and continue to stir-fry till it is
limp and glazed. Add garlic, apple and
spices. Cook briefly to develop all the
flavours.
Season with salt, pepper and vinegar or lemon
juice to taste. Add the mashed bread.
Spread the mixture in a flat ovenproof dish.
Beat all the ingredients for the topping
together with a fork. Pour the topping over
and insert rolled up fresh lemon leaves. (Bay
leaves are not rolled.)
Cook uncovered at 375 degrees Fahrenheit (190
Centigrade) for about 35 minutes. The topping
should be firm and golden brown.
REC: Bobotie from Lana/FL (then in NJ)
Here's my dad's version of bobotie, to compare with Liz's
2 lb ground beef ( in Cape Town it was
probably ground lamb, though )
2 large onions, diced
oil
3 tablespoons apricot jam
2 tablespoons sugar
1 tsp salt
2 tablespoons curry powder ( or to taste -
with the curry I use this is mild)
1 thick slice bread (1-2 inches) soaked in
milk
2 eggs
extra egg
Fry onions in a little oil , add meat and
stir until the mince is no longer pink. Add
the next 6 ingredients, mix well until it's a
uniform colour ( you don't want bits of
unmixed bread lurking in there ) and put in
greased casserole dish. Top with custard made
of extra egg and remaining milk ( maybe half
a cup ). Bake at 350 F for 30 to 45 minutes,
until custard is lightly browned.
I make this when my husband is away, as he
doesn't like it much though I adore it. I
even buy mail-order South African curry
powder so it tastes exactly like I remember
it tasting all my life - this is my comfort
food! My kids also eat it "with long teeth"
as they say in SA, but it makes sensational
sandwiches when it's cold.
music-city-missy
Well-known member
From my SA friends - bobotie with all the accompaniments
including sliced bananas, chopped tomatoes and some other sort of 'raita' for lack of a better term.
A 'Swiss roll' cake
including sliced bananas, chopped tomatoes and some other sort of 'raita' for lack of a better term.
A 'Swiss roll' cake
Here are some SA recipes from the swap.
A number of recipes have been posted here that are African, but not all are South African. Here are a few that I think are South African.
African guinea hens
I make this every so often with the wonderful game birds raised on
island..............
AFRICAN GUINEA HENS
(Guinea)
Yield: 8 half hens
Try this recipe with Rock Cornish game hens.
They are most compatible with the sweet
potatoes and bananas. If game hens are not
available use chicken.
In a 6-quart heavy pan:
Saute: 1/2 cup ONIONS chopped coarsely
2 cloves GARLIC, minced, in
1/2 Ib. BUTTER or OIL.
Sprinkle: 4 2 1/2-lb. GUINEA HENS or any
game hens cut in 8 to 12 pieces each with
SALT, CAYENNE PEPPER, and PAPRIKA.
Saute on all sides until golden brown.
Add: 2 cups CHICKEN STOCK or WATER
2 BAY LEAVES
TOMATOES, cut in tiny wedges
4 large SWEET POTATOES, peeled and cut in 1-
inch chunks (I use the orange ones)
4 FIRM BANANAS, peeled and cut in 1-inch
chunks (plantains may be used if available).
Correct the Seasonings It may need a few
drops of Tabasco.
Cook: 2 cups WHITE RICE in
4 to 5 cups BOILING SALTED WATER until
tender.
Serve the African fowl over the rice.
joanie
Banana and Coconut Soup
You could add the game hens to this.
Sounds intriguing!
BANANA and COCONUT SOUP
A different but intriguing African Recipe for Soup
When Bananas are used in the place of, or together with, other vegetables, they can be used in almost any way that potatoes can be used.
This African recipe for Banana and Coconut Soup highlights this and produces a very tasty easily prepared soup.
In making this soup please ensure that you use GREEN BANANAS if you are not going to use plantains
INGREDIENTS
12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
1/2 hot pepper
METHOD
Peel and grate the bananas or preferably puree in a blender
Mix with the chicken stock and pass through a fine mesh sieve
Peel the onion and chop finely
Seed the pepper and chop finely
Saute the onion and pepper until the onion becomes translucent.
Add all the ingredients together and heat but do not allow to boil.
Serve piping hot with croutons.
The banana soup may be decorated with fresh parsley.
http://www.africhef.com/Banana-Coconut-Soup-Recipe.html
http://www.africhef.com/index.html
lisa in la
Crunchies
HI Barb-b I love 'crunchies' as we call these...Recipe inside......yes, golden syrup is a.... must. Now in SA we make them with "Jungle" oats but here I make them with Quaker....but not the instant kind, OLD-fashioned is what I use.
"Flapjacks" are really yummy too...they look like the American version of a pancake....generally made smaller and made on a flat griddle...which is not....
A griddle cake, which are in fact much like the English muffins you get in the States....so confusing...
Here is our recipe for crunchies/flapjacks...
We press them into a tin and then cut into squares when just out of the oven and then when they are cool get them out of the tin.....
I may just make some this week-end....OH YUmmy!
Crunchies
250g butter (or marge)
1TBL golden Syrup
1tsp Bicarb
1 cup coconut (dessicated)
1 cup flour (all purpose or cake)
1 cup sugar (normal granulated not icing or castor)
2 cups oats
Bring butter and syrup to the boil and then add bi-carb off the heat.
Mix all the dry ingredients in a bowl and then add the syrup mixture to the dry. Stir well and press into a buttered pan.
Bake at 150* for 15 mins (they should be just lightly golden. Be careful not to over bake.
Cut into squares while hot but allow to cool in the pan. When almost cool turn out onto rack to cool and crispen.
joanietoo
http://www.finerkitchens.com/swap/forum1/90099_HI_Barb-b___I_love_crunchies_as_we_call_theseRecipe_insideyes_golden_syrup_is
melk tert
Melk Tert
This pie is traditionally served at barbecues and get-togethers in South Africa. It is similar to vanilla cream pie, but has a cookie-like crust and a double-cooked vanilla custard filling. To save egg whites, freeze in extra ice cube trays, then thaw as needed for recipes. Wash ice cube trays well before using again for ice.
Pastry
½ cup cold butter
½ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
3 tablespoons cold water
Custard
4 cups whole milk
4 large egg yolks
¾ cup sugar
? cup cornstarch
3 tablespoons butter
1 teaspoon vanilla extract
Pinch ground nutmeg
Pinch salt
Cinnamon sugar
1. Preheat the oven to 350°.
2. Pastry: In a large bowl, cut the cold butter into thin slices
with a serrated knife. Use a mixer to cream the butter and
sugar, then beat in egg.
3. Sift the flour, baking powder and salt into butter mixture;
beat on low speed to form soft crumbs. Sprinkle with cold
water and use a fork to form a soft dough.
4. Divide dough in half then press evenly into two 9-inch tart
pans with removable bases. Keep pressing as thin as possible,
crust will rise slightly.
5. Custard: In a large bowl, whisk milk, yolks, sugar and
cornstarch. Strain through a large sieve into a 3-quart
saucepan. Whisk constantly over medium heat until
thickened and large bubbles form on the surface.
6. Remove from heat and whisk in butter, vanilla, nutmeg and
salt. Pour half the custard into each prepared crust and
sprinkle with cinnamon sugar.
7. Bake in preheated 350° oven for 20 minutes. Refrigerate 2
hours, then remove tarts from pans by using a long sharp
knife to separate removable metal base from crust.
Makes 8 servings
http://www.seasonedwithlove.com/melk_tert_printable.htm
rvb
http://www.finerkitchens.com/swap/forum1/90329_melk_tert
That looks a good recipe RVB...with a sort of shortbread crust...one can make it in puff pastry too.
Melk Tert in puff pastry crusts are usually found at the farm stalls and country homes...while the shortbread crusts are found in homes in the suburbs.
We were surrounded by farmers holiday homes at Cape Aguhlas and the best melk terts were made by the ou tannies (old aunties) who started the pastry making at 3 am (that is when we headed out to fish from the outer banks) because it was cooler then. All made the old fashioned way by hand, so time consumming BUT OH!!!! to die for.
joanietoo
Joe, I hope this helps!
A number of recipes have been posted here that are African, but not all are South African. Here are a few that I think are South African.
African guinea hens
I make this every so often with the wonderful game birds raised on
island..............
AFRICAN GUINEA HENS
(Guinea)
Yield: 8 half hens
Try this recipe with Rock Cornish game hens.
They are most compatible with the sweet
potatoes and bananas. If game hens are not
available use chicken.
In a 6-quart heavy pan:
Saute: 1/2 cup ONIONS chopped coarsely
2 cloves GARLIC, minced, in
1/2 Ib. BUTTER or OIL.
Sprinkle: 4 2 1/2-lb. GUINEA HENS or any
game hens cut in 8 to 12 pieces each with
SALT, CAYENNE PEPPER, and PAPRIKA.
Saute on all sides until golden brown.
Add: 2 cups CHICKEN STOCK or WATER
2 BAY LEAVES
TOMATOES, cut in tiny wedges
4 large SWEET POTATOES, peeled and cut in 1-
inch chunks (I use the orange ones)
4 FIRM BANANAS, peeled and cut in 1-inch
chunks (plantains may be used if available).
Correct the Seasonings It may need a few
drops of Tabasco.
Cook: 2 cups WHITE RICE in
4 to 5 cups BOILING SALTED WATER until
tender.
Serve the African fowl over the rice.
joanie
Banana and Coconut Soup
You could add the game hens to this.
Sounds intriguing!
BANANA and COCONUT SOUP
A different but intriguing African Recipe for Soup
When Bananas are used in the place of, or together with, other vegetables, they can be used in almost any way that potatoes can be used.
This African recipe for Banana and Coconut Soup highlights this and produces a very tasty easily prepared soup.
In making this soup please ensure that you use GREEN BANANAS if you are not going to use plantains
INGREDIENTS
12 green bananas or plantains
2 cups chicken stock
2 cups coconut milk
1 cup coconut cream
1 small onion
1/2 hot pepper
METHOD
Peel and grate the bananas or preferably puree in a blender
Mix with the chicken stock and pass through a fine mesh sieve
Peel the onion and chop finely
Seed the pepper and chop finely
Saute the onion and pepper until the onion becomes translucent.
Add all the ingredients together and heat but do not allow to boil.
Serve piping hot with croutons.
The banana soup may be decorated with fresh parsley.
http://www.africhef.com/Banana-Coconut-Soup-Recipe.html
http://www.africhef.com/index.html
lisa in la
Crunchies
HI Barb-b I love 'crunchies' as we call these...Recipe inside......yes, golden syrup is a.... must. Now in SA we make them with "Jungle" oats but here I make them with Quaker....but not the instant kind, OLD-fashioned is what I use.
"Flapjacks" are really yummy too...they look like the American version of a pancake....generally made smaller and made on a flat griddle...which is not....
A griddle cake, which are in fact much like the English muffins you get in the States....so confusing...
Here is our recipe for crunchies/flapjacks...
We press them into a tin and then cut into squares when just out of the oven and then when they are cool get them out of the tin.....
I may just make some this week-end....OH YUmmy!
Crunchies
250g butter (or marge)
1TBL golden Syrup
1tsp Bicarb
1 cup coconut (dessicated)
1 cup flour (all purpose or cake)
1 cup sugar (normal granulated not icing or castor)
2 cups oats
Bring butter and syrup to the boil and then add bi-carb off the heat.
Mix all the dry ingredients in a bowl and then add the syrup mixture to the dry. Stir well and press into a buttered pan.
Bake at 150* for 15 mins (they should be just lightly golden. Be careful not to over bake.
Cut into squares while hot but allow to cool in the pan. When almost cool turn out onto rack to cool and crispen.
joanietoo
http://www.finerkitchens.com/swap/forum1/90099_HI_Barb-b___I_love_crunchies_as_we_call_theseRecipe_insideyes_golden_syrup_is
melk tert
Melk Tert
This pie is traditionally served at barbecues and get-togethers in South Africa. It is similar to vanilla cream pie, but has a cookie-like crust and a double-cooked vanilla custard filling. To save egg whites, freeze in extra ice cube trays, then thaw as needed for recipes. Wash ice cube trays well before using again for ice.
Pastry
½ cup cold butter
½ cup granulated sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
Pinch salt
3 tablespoons cold water
Custard
4 cups whole milk
4 large egg yolks
¾ cup sugar
? cup cornstarch
3 tablespoons butter
1 teaspoon vanilla extract
Pinch ground nutmeg
Pinch salt
Cinnamon sugar
1. Preheat the oven to 350°.
2. Pastry: In a large bowl, cut the cold butter into thin slices
with a serrated knife. Use a mixer to cream the butter and
sugar, then beat in egg.
3. Sift the flour, baking powder and salt into butter mixture;
beat on low speed to form soft crumbs. Sprinkle with cold
water and use a fork to form a soft dough.
4. Divide dough in half then press evenly into two 9-inch tart
pans with removable bases. Keep pressing as thin as possible,
crust will rise slightly.
5. Custard: In a large bowl, whisk milk, yolks, sugar and
cornstarch. Strain through a large sieve into a 3-quart
saucepan. Whisk constantly over medium heat until
thickened and large bubbles form on the surface.
6. Remove from heat and whisk in butter, vanilla, nutmeg and
salt. Pour half the custard into each prepared crust and
sprinkle with cinnamon sugar.
7. Bake in preheated 350° oven for 20 minutes. Refrigerate 2
hours, then remove tarts from pans by using a long sharp
knife to separate removable metal base from crust.
Makes 8 servings
http://www.seasonedwithlove.com/melk_tert_printable.htm
rvb
http://www.finerkitchens.com/swap/forum1/90329_melk_tert
That looks a good recipe RVB...with a sort of shortbread crust...one can make it in puff pastry too.
Melk Tert in puff pastry crusts are usually found at the farm stalls and country homes...while the shortbread crusts are found in homes in the suburbs.
We were surrounded by farmers holiday homes at Cape Aguhlas and the best melk terts were made by the ou tannies (old aunties) who started the pastry making at 3 am (that is when we headed out to fish from the outer banks) because it was cooler then. All made the old fashioned way by hand, so time consumming BUT OH!!!! to die for.
joanietoo
Joe, I hope this helps!