Sundays are for family. There’s nothing better than having the entire family around the lunch table. In South Africa this tradition normally involves a braai (barbeque), roast leg of lamb or as our family often does, a roast chicken with all the trimmings (think potatoes roasted in garlic and rosemary or candied thyme carrots).
- 1 whole chicken
- 5 rashers of bacon, diced
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 1 can chickpeas
- 8 sun dried tomatoes in oil
- 2 tablespoons mixed herbs
- smoked paprika
- salt & pepper
- 1 cup white wine
- 1 cup water
- Pre-heat the oven to 200C
- Fry the bacon in a little olive oil till brown. Add the onion, garlic, herbs, sun dried tomato and chickpeas till hot.
- Drizzle the chicken with some olive oil and sprinkle with salt, pepper and paprika.
- Stuff the chicken with the chickpea mix.
- Pour the wine and water in a roasting pot, add the chicken and cover with the lid.
- Cook at 200 for 1 hour.
- Uncover and transfer the chicken to grill for a further 25-30 minutes, until the juices run clear.
- Make a gravy out of the pan juices.
- Rest the chicken for 15 minutes.
- Cut the chicken up and pour over some of the gravy.
- Serve with the stuffing, some garlic and rosemary roast potatoes, candied carrots or a tomato, leafy green salad.
I used a rose wine instead of white wine which made the gravy a tad too vinegary. If the wine is not cooked off enough to your taste, add a tablespoon or two of brown sugar and cook the gravy a little longer. The longer it cooks, the more the wine will cook off. The sugar definitely balances out the wine/vinegar taste.
I had a craving for some ginger biscuits this morning and while Victoire popped out, I decided to rustle up a quick batch of these ginger tea-time treats.
- 100g softened butter
- 250g caster sugar
- 250g self-raising flour
- 1 large egg
- 1tsp ground ginger
Preheat your oven to 150 degrees C.
Cream the butter and sugar together with a wooden spoon until light and fluffy. Beat in the egg. Sift in the flour and ginger.
Mix well to bind it all together and form into small balls, about a tablespoon of the mix. This is a fairly dry mix so don’t be alarmed when it’s not too sticky.
Place the balls on a baking sheet (about 15 per tray). The balls flatten out in the cooking process, so space them well apart.
Bake in the centre of the oven for 25 minutes till lightly browned. They will come out slightly soft to the touch, but will harden when cooling on a wire rack.
I did mention that these were a tea-time treat, so get that big pot of tea going, because once you’ve had one of these you’ll be dunking them by the handfulls.
I’ve been meaning to post this recipe for ages now – Bobotie, the way my mum used to make it.
Bobotie is a classic, traditional South African Cape Malay dish consisting of spiced minced meat baked with an egg-based topping. It is traditionally served with sambal and garnished with coconut, chutney and bananas.
Growing up, bobotie was one of my favourite dishes. Unlike most kids, I actually enjoyed the spicy notes of the curry powder and the cooked raisins. My dad and my sister would always pick out the raisins from this dish – which resulted in my mom often just removing it from the ingredients all together. She would however then substitute them with some chopped apricots. Speaking of substituting ingredients, when the purse got a bit tight in the month, mom would often half the amount of mince and add about a cup of lentils instead.
If you are vegetarian, you could easily cut out the mince all together and replace it with lentils.
To this day though, whenever I find bobotie on a menu I feel compelled to try it out, just to see how it compares with this recipe. I am obviously biased, but I think this one stands up to the best of them.
PS: This is also a great dish to make as a batch and freeze for those nights you just don’t feel like cooking or if you long for that taste of home.
Enough jabber, on with the recipe.
Cooking time: 1 hour
60ml curry powder
30ml brown sugar
2.5ml salt and pepper
170g sultanas (or raisins if you prefer)
30ml apricot jam
60ml Worcestershire sauce
3 big onions (chopped)
2 cloves garlic crushed
olive oil for frying
2 slices of crust-less white bread
couple of bay leaves
- Soak bread in milk
- Heat oil and butter in large pan and fry onions and garlic
- When onions are soft add curry powder, ginger, sugar, turmeric, salt and pepper and mix well
- Add sultanas, apricot jam, vinegar, Worcestershire sauce and chutney and mix well
- Drain and mash bread and reserve milk
- Add bread to pan together with mince and cook for approximately 15 minutes until the meat loses its pinkness – this will be a fairly dry mixture, but don’t add water, just make sure the mixture does not burn
- Remove from stove and spoon into a greased baking dish and level the top (or divide between smaller dishes for freezing)
- Beat eggs with reserved milk, you should have approx. 300ml, pour over meat mixture and put a few bay leaves on top
- Stand dish in a larger pan of water to prevent it from drying out
- Bake at 180C for 40mins or until set
Serve with some yellow rice and sambal, garnished with coconut, chutney and bananas.
This recipe has been in our family for ages, and while it’s a fairly basic one, it’s practically fool-proof.
As a kid, I especially remember the rainy days, confined to the house and slowly running out of fun things to do. Just as cabin fever would set in, mom would gather the kids and start baking pancakes.
As the scent of cinnamon sugar lingered through the house and our tummies duly filled, we would actually wish for more days of rain.
So without further ado, here’s the recipe for fool-proof pancakes.
- 1 cup plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 eggs
- 250ml milk
- 50g butter
- Sift the dry ingredients, flour baking powder and salt into a large mixing bowl and mix well.
- Mix the eggs and milk together and combine with the dry ingredients.
- Whisk the batter until all the lumps disappear, it should be the same consistency as thin cream.
- Melt the butter in a pan (or nuke it briefly in the microwave).
- Spoon 2 tbsp of the butter it into the batter and whisk it in, then use the rest to oil your pan (even non-stick pans need a little when making pancakes).
- Heat a bit of water in a pot and place a plate with the pot’s lid on top. The steam will heat the plate and keep the finished pancakes hot.
- Get your pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter.
- Ladle the batter into the hot pan in one go. As soon as the batter hits the pan, roll it around from side to side to get the base evenly coated with batter.
- It should take only half a minute or so to cook; you can lift the edge with a spatula. Flip the pancake over and cook the other side for only a few seconds. Now simply slide the pancake out of the pan onto the heated plate.
- Stack the pancakes on top of each other, remember to sprinkle your mixture of cinnamon sugar between each layer.
To serve, sprinkle each pancake with some freshly squeezed lemon juice and the cinnamon sugar mixture and simply roll them up. Of course you could go completely
overboard decadent by adding any topping of your choice, think whipped cream, maple or golden syrup, slices of banana, chocolate flakes (Aero, Flake or Crunchy works well). Enjoy!
Nico & I have been meaning to make fudge for ages, so when we decided to make edible gifts this year fudge was definitely on the menu. We found a recipe in the December issue of the Food & Home Entertaining magazine, incorporating glace ginger. Not sure about what the ginger would be like we decided to leave it out, but if you want to try it out just add 80 g finely chopped glace ginger with the vanilla essence and a sliver of ginger on top of each square to decorate.
This recipe seriously bombed out for us, in a good way! Whilst stirring the mixture it started forming small darker bits giving the impression that it was overcooking. We immediately removed the fudge mixture from the stove, stirred in the vanilla essence and poured it into the buttered pan. When it had set what we had was a soft butter toffee and no fudge. Delicious none-the-less!
When we reheated the toffee to use as a sauce over our Christmas ice cream it started going fudgey… So one can make 2 different sweets from this yummy recipe. If yours does turn into toffee you can dip squares into melted chocolate to contain the toffee (it tends to lose its shape when out of the fridge, not runny but not firm either).
Food & Home Entertaining, December 2009
15 ml (1 tbsp) golden syrup
190 ml (3/4 cup) milk
500 g (2 1/2 cups) sugar
125 g butter
1 x 397 g tin condensed milk
5 ml (1 tsp) vanilla extract
Melt the syrup, milk, sugar and butter in a saucepan over medium heat, stirring until the sugar dissolves.
Add the condensed milk and stir continuously with a wooden spoon until pale golden brown, about 25 minutes
Remove from the heat, add the vanilla and beat for 15 seconds
Pour into a buttered pan and allow to cool and set
Cut into squares and wrap.