Delectable dishes from your favourite country
South African recipes for all our expats around the world.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 cup milk
- 2 slices bread thick slice
- 2 brown onions finely chopped
- 2 tbsp butter
- 2 cloves garlic crushed
- 1 tsp salt
- 700 grams minced beef
- 1/2 tbsp curry powder
- 1/2 tsp cayenne pepper
- 1/2 cup raisins
- 1 tbsp hot chutney
- 1 tsp sugar
- 1 tsp apricot jam
- 2 bayleaves
- 2 eggs large
- 1 cup sour cream
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius.
- Soak bread in milk and mush with a fork.
- Fry onions in butter over low heat until soft.
- Add mince, garlic and spices and simmer for 5 minutes over low heat.
- Add raisins, chutney, apricot jam, sugar, salt and simmer for a further 10 minutes.
- Take mix off heat and beat in mashed bread.
- Spoon mixture into a flat ovenproof dish and spread evenly.
- Beat together the eggs and sour cream and spoon it over the bobotie.
- Top with bay leaves
- Bake in the oven for 40 minutes or until the topping is golden brown.
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| Prep Time | 1 hour |
| Passive Time | 7 - 20 days (depending on how you like your biltong) |
| Servings |
person (if you don't like sharing, cause we don't)
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Ingredients
- 2 kg fillet of beef
- 175 ml red wine vinegar
- 50 ml Worcestershire sauce
- 2 tbsp coriander seeds coarsely ground
- 1 tbsp black pepper coarsely ground
- 1 tsp garlic powder
- 100 g brown sugar
- 1 tsp bicarbonate of soda
- 60 g fine sea salt
- 1/2 tsp Tabasco red
Ingredients
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Instructions
- Make sure you prepare your biltong in an area free of flies and prepare a place to dry your meat which isn't humid!
- Cut the meat into strips of approximately 4 cm.
- Pack the meat tightly into a bowl.
- Mix vinegar, Tabasco and Worcestershire sauce and pour over meat.
- Put meat in fridge for 30 minutes.
- Mix coriander, pepper and garlic powder.
- Mix salt, sugar and bicarb together in a separate bowl.
- Remove meat from the marinade and set marinade aside for later use.
- Cover pieces of meat thoroughly in the spice mix.
- Cover meat in the salt and sugar mix and leave it to rest for 3 hours.
- Remove the meat from the salt mix and place it back in the marinade for 10 minutes.
- Remove the meat and wash salt mix off thoroughly with the marinade.
- Squeeze the meat to remove excess liquid.
- Cover the meat in the spice mix once more.
- Hang meat in a well ventilated, warm and dry area with hooks or rope making sure the meat doesn't touch. The thickest part of the cut should be at the top.
- You can use a fan to speed up drying.
- Make sure there are no holes where insects or moisture can enter the drying area.
- Knowing when your biltong is ready will depend on how you like to eat it. The meat should not bend readily and any fat should have turned white. On average your biltong should have lost 25% of its initial weight before eating.
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| Servings |
people
|
Ingredients
Pudding
- 1 cup all purpose flour sifted
- 1 tbsp bicarbonate of soda
- 1 cup sugar
- 1 tbsp apricot jam not the chunky kind
- 1 egg
- 1 tbsp brown vinegar
- 1 tbs butter melted
- 1 cup milk
Sauce
- 1/2 cup cream
- 1/2 cup milk
- 1/2 cup warm water
- 4 tbsp sugar
- 125 g butter
Ingredients
Pudding
Sauce
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Instructions
- Preheat oven to 180°C.
- Grease a ceramic ovenproof dish with butter.
- Mix sifted flour, bicarb and sugar from pudding ingredients.
- Beat the remaining pudding ingredients until smooth.
- Pour the pudding batter into prepared baking dish and cover with foil.
- Bake for 45 minutes.
- Heat the custard ingredients until butter and sugar is dissolved.
- Serve your pudding with sauce drizzled over.
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| Prep Time | 40 minutes |
| Cook Time | 1.5 hours |
| Passive Time | 12 hours |
| Servings |
kg
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Ingredients
- 2 kg tomatoes peeled and diced
- 1.8 kg white sugar
- 45 ml lemon juice
- 1 piece ginger root peeled, bruised and diced
- brandy for dipping parchment
- jars
- parchment paper cut in round discs to fit jar tops
Ingredients
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Instructions
- Put diced tomatoes and sugar in layers in a cast-iron pot.
- Simmer over low heat for 20 minutes.
- Add lemon juice.
- Take off heat and leave to stand over night.
- Add ginger pieces and simmer over low heat until sugar has dissolved (it should dissolve overnight).
- Once dissolved, increase heat (to 105°C if you have a sugar thermometer) and boil until mixture congeals.
- Stir occasionally to prevent burning.
- To test jam: put a saucer in the freezer for 5 minutes. Remove from freezer and put a blob of jam in the middle. Place back in freezer for 2 minutes. Remove and test with finger or spoon. if it retains its form the jam is set. If not, put back on heat and boil until test passes.
- Sterilise jars.
- Soak parchment paper disks in brandy.
- Fill jars with jam.
- Top with soaked parchment disks.
- Seal jars.
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