Boerewors
(Boer=Farmer. Wors=Sausage)
If you
want to make a South African feel nostalgic feed them Boerewors.
The Boerewors recipe is considered a National Treasure and everyone has
their own voodoo to make it better.
Traditional Boerewors
Recipe
Ingredients:
· 1 kg beef.
· 1 kg mutton.
· 1 kg veal or lean pork.
· 500 g spek (firm pork fat from under the skin).
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 g wide sausage casings.
Preparation:
· Cube all meat and pork fat.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours
• Soak
casings in water during this period.
• Fit casings to sausage maker and fill with mixture.
• Do not over or under-stuff.
.
*******
Country Boerewors
Recipe
Ingredients:
· 7.5 kg beef (70% meat and 30% fat).
· 5.0 kg Pork (70% meat and 30% fat or spek).
· 1.0 kg cold water.
· 0.5 kg Country boerewors spice.
· Some thick (and/or thin) casings.
Preparation:
· Mince all the meat and fat.
· Mix together with the water and the spice and leave for about half an
hour.
· Soak the casings in water during this period.
· Fry a little of the mixture in a pan to try the taste.
· Fit casings to sausage maker (or use a large funnel) and fill with
mixture.
· Do not over or under-stuff.
******
Droewors
This is
also a very traditional South African sausage and is made much the same
way as boerewors, except that pork and pork fat are not used (pork fat
tends to go rancid). Saltpetre is sometimes added as a preservative but
will give the meat a reddish color, instead of the more traditional dark
black color.
To improve the flavor, droewors may be smoked after a day of hanging,
then retuned to continue the drying process. Droewors and smoked
droewors can be frozen for up to two months in an airtight container.
Ingredients:
· 2 kg venison (no pork or veal)
· 1 kg beef.
· 500 gr sheep tails fat (no pork or spek)
· 25 ml salt.
· 5 ml ground black pepper.
· 15 ml corriander, singed and ground.
· 1 ml ground cloves.
· 2 ml nutmeg powder.
· 125 ml brown vinegar.
· 25 ml brandy (optional).
· 25 ml marsala (optional).
· 200 gr narrow (thin) sausage casings.
Preparation:
· Cube all meat.
· Mix together thoroughly and mince coarsely.
· Place meat in large bowl.
· Add all dry spices, vinegar and brandy (if used).
· Mix together lightly with a two pronged fork.
· Place in fridge for +/- 2 hours to blend flavours.
· Soak casings in water during this period.
· Fit casings to sausage maker and fill with mixture.
· Do not over- or under-stuff.
This wors is more suitable for drying
than it is for cooking. Due to the absence of pork and spek, and the
inclusion of venison, it is not as succulent as normal boerewors and
many people find the cooked variety of this recipe a bit to dry for
their liking.
Also, hang this wors a bit longer than
other types of wors as most people prefer it drier than the rest. It
should snap like a twig when bent.
|
Braai Fish and Chips
INGREDIENTS
4 X 175g oily fish, (tuna, yellowtail, sword fish, angel fish steaks)
4 red skinned sweet potatoes, cut into chunky wedges
10 ml chilli paste
200ml mayonnaise
4 garlic cloves, crushed
25ml flat leaf parsley
30ml olive oil
30ml peppercorns, mixed (black, white, pink and green)
METHOD
-
Drop the wedges of sweet potatoes
into a pan of lightly salted water and cook for about 10 minutes
until just tender.
-
Stir the chilli paste into the
mayonnaise with the garlic and chopped parsley and set to one side.
-
Drain the sweet potatoes and toss
them in the oil until well coated.
-
Arrange them on a meshed wire rack,
season with salt and braai over medium - hot coals for 6 - 8
minutes, turning every now and then until they are golden.
-
Crush the peppercorns in a pestle and
mortar.
-
Press them firmly on to the outside
of each tuna steak.
-
Add the tuna to the braai and cook
for 2 minutes on each side, or a little longer if you don't like
your fish too rare.
-
Season with a little salt.
-
Pile the chips into the centre of 4
plates and place a tuna steak on top.
Add a good
dollop of the red chilli mayonnaise to each plate and serve the rest
separately in a small bowl.
Impala Sosaties
(Kebabs)
2 kg leg of impala, boned
32 dried apricots, soaked
2 onions, blanched and cut into chunks
Marinade
15 ml mustard powder
125 ml tomato sauce
15 ml soy sauce
30 ml peach chutney
6 cloves garlic, chopped
salt and milled black pepper
Method
Carefully cube impala flesh. Thread onto kebab skewers or sticks,
alternately with apricots (4 to a skewer) and onion chunks.
MARINADE: Mix ingredients until smooth and marinate sosaties for at
least 1 day. Remove from marinade and charcoal grill for approximately 6
minutes, turning constantly.
*********
Braised Guineafowl
75 g butter or margarine
1.5 to 2 kg guineafowl, cut into portions
12 small onions
10 ml salt
2 ml milled pepper
5 ml chopped fresh mixed herbs
250 ml cream or natural yoghurt
15 ml paprika
juice of half lemon
Melt the butter or margarine in a large saucepan or casserole and brown
the guineafowl pieces on all sides to seal in the juices. Add the onions
to the saucepan and sauté for approximately 5 minutes or until they are
transparent. Add the salt pepper and herbs and braise the guineafowl,
covered, for approximately 1 to 1 1/2 hours or until tender adding a
little water or chicken stock if the meat becomes too dry. Stir in the
cream or yoghurt, paprika and lemon juice and serve on boiled brown rice
accompanied by stewed dried peaches or apricots.
********
Venison Stew with Potato
Dumplings
1/4 cup shortening
1/4 cup all-purpose flour
1 1/2 tsp salt
10 1/2 oz can beef broth, undiluted
5 cups water
2 tbsp lemon juice
1 onion, sliced
2 cloves
1 bay leaf
3 lb venison stew meat, cut into 1-1/2" pieces
1/2 cup burgundy (optional)
2 lbs potatoes, peeled
4 slice white bread
1 tsp salt
1 Tbsp onion, grated
1 tsp parsley flakes
2 eggs, well beaten
all-purpose flour
Melt shortening in a large Dutch oven (or potjie) over low heat, add
flour, stirring until mixture is the color of caramel. Add salt, beef
broth, water, lemon juice, onion, cloves and bay leaf, boil 5 minutes.
Add venison, cover, reduce heat, and simmer 2 hours. Add Burgundy, if
desired. Shred potatoes, drain well. Remove crust from bread, and
discard, tear bread into 1" pieces. Combine bread, potatoes, 1 teaspoon
salt, 1 tablespoon onion, parsley, and eggs. Roll balls lightly in
flour. Drop dumplings into simmering stew. Cover, and cook over low heat
20 minutes or until dumplings are done. Remove bay leaf.
Changing LINKS
The greatest mistake you can make in life
is to be continually fearing you will make one.
— Elbert Hubbard (1856-1915), The Note Book
Let's Pay the Bills
[
MybIZ ]
 |
Ingredients:
480g (4 x 250ml) cake flour
2ml salt
20ml baking powder
70g (75ml) butter / margarine
15ml sugar
2 beaten eggs
250ml cold water
Syrup:
800g (4 x 250ml) sugar
625ml water
1 large cinnamon stick or crushed ginger root or lemon rind
Method:
Prepare syrup at least one day before baking, needs to be icy cold.
Combine sugar & water and heat slowly until all sugar is dissolved. Add
cinnamon or ginger or lemon and simmer for 5 - 10 minutes. Leave to cool
thoroughly, then refrigerate overnight.
Make pastry:
Sift flour, salt & baking powder together. Cut butter or margarine into
smaller pieces and rub into the dry ingredients. Add sugar, beaten eggs
and water. Mix into a soft dough. Chill in refrigerator.
Roll out
dough to a thickness of 5-7mm. Cut oblongs 80mm x 40mm approximately.
Staring 10mm from one end, make two vertical cuts in the oblongs so that
there are 3 strips joined together. Plait the strips loosely. Secure
ends by brushing with a little egg yolk.
Heat cooking
oil to 190C and deep fry for 1 minute or until golden-brown. Remove from
oil with slotted spoon and immediately dip into well chilled syrup for
30 seconds. Remove from syrup with another slotted spoon and leave to
dry slightly.
Ingredients:
Puff pastry
80 g / 100 ml sugar
1 liter milk
50 g / 100 ml cake flour
50 g / 50 ml
butter
4 eggs, separated
pinch of salt
1 cinnamon stick
cinnamon sugar
Method:
Line a 225mm diameter pie dish with a thin layer of puff-pastry and bake
blind.
Bring milk & cinnamon stick to the boil. In a heat-proof bowl, mix
sugar, cake flour and salt. Add the hot milk very slowly to this
mixture. Return to the saucepan and continue stirring over a very low
heat until thick and until the flour is cooked properly. Remove from
heat, add butter, leave to cool slightly then add to the beaten egg
yolks. Return again to the saucepan and stir over low heat until thick.
Fold in stiffly beaten egg whites and salt. Pour filling into pre-baked
pastry shell. Bake for 20 minutes at 180ºC. Reduce heat to 160ºC for the
last 10 minutes. Remove from the oven and sprinkle with a little
cinnamon sugar. Serve while lukewarm or reheat before serving.
Ingredients:
750 ml sugar
2 x 20 g cakes compresses yeast, OR:
30 ml (2 x 10g sachets) active dry yeast
15 ml salt
1,7 liters boiling water 500 g butter or margarine
2 eggs, beaten
2,8 kg cake flour
Method:
Dissolve sugar in boiling water. Leave to cool. Add crumbled yeast and
leave to stand for one hour. Sift salt and flour together. Rub
shortening into flour, until it resembles breadcrumbs. Add eggs to yeast
mixture. Add to flour and knead until the dough does not stick to sides
of mixing bowl. Cover lightly and leave to rise in a warm place until it
doubles in size. Do not flatten.
Shape into rounds, place in greased bread tin and leave to rise until
even with edge of bread tin.
Pre-heat oven to 200º. Reduce to 180º after placing rusks in the oven.
Bake for 45 minutes. Leave to cool thoroughly. Break into smaller pieces
with hands. Leave in warming drawer to dry out.
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