Suidwes Biltong Resep

Posted by Unknown , Labels: , Saturday, February 21, 2015 2:45 PM



Found this great Biltong Recipe on Trotse Boerefolk site and it was posted by Stefaans Blaauw. 

SUIDWES BILTONG RESEP...
Gebruik BEES of WILD silverside en Topside....
Sny die vleis in so 2 cm dik skywe...
Gooi nou die volgende speserye op...per Kg vleis (biltong)
18 Gr sout
2 Gr peper
4 Gr gebrande koljander
2 gr bruin suiker
Gooin die vleis in n meng bak, en die smeer al die speserye in die vleis in...sprinkel bietjie Worchestersous oor...( Bly weg van ASYN af)
Laat staan vir 12 ure in koeler, en meng weer deur laat staan wer 12 ure ...en hang op om droog te word..in goed gewentileeder vertrek of voor n waaier.

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Fresh Cherry Pie

Posted by Unknown , Labels: , Saturday, January 11, 2014 12:57 PM

Ingredients

  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 1 cup cherry juice blend
  • 4 cups fresh tart cherries, pitted or frozen pitted tart cherries, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
  • PASTRY:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2/3 cup shortening
  • 5 to 7 tablespoons cold water
       
     

Directions

  1. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the cherries, cinnamon, nutmeg and extract; set aside.
  2. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in half so that one ball is slightly larger than the other.
  3. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
  4. Bake at 425° for 10 minutes. Reduce heat to 375°; bake 45-50 minutes longer or until crust is golden brown. Cool on a wire rack. Yield: 8 servings.

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Prego rolls

Posted by Unknown , Labels: , , Friday, January 10, 2014 3:24 AM

I dream of Prego rolls! They probably rank among my top five cravings since I left South Africa. They are simple yet amazing, and altogether simply amazing!

 There are a couple different variations to Prego rolls that you can go with depending on your taste. One of the traditions is to put a fried egg on top of the steak portion. It really is good this way as all the ingredients come together nicely with the spice. Some people prefer a tomato, and onion relish on their prego roll, and some people prefer loads of toppings, and garnishes. 
Me personally I am a minimalist. All I want on my Prego is steak, and Peri peri. I will let you choose your own preference :)



4 top relatively thin round steaks
1 cup red wine
2 torn bay leaves
2 cloves crushed garlic
1oz Butter
2 tblspoons Olive oil
4 Portuguese Rolls click link for recipe
Peri peri sauce  click link for recipe

Marinate steaks in the red wine,bay leaves, and one crushed garlic clove for as long as you can handle waiting!
Heat butter, and second garlic clove in a small pan, until butter turns golden then set aside.
Take the meat out of its marinade, and pat dry. (Keep the marinade)
Heat the Olive oil on high in a non stick pan. When the pan is very hot add the steaks, and fry quickly. Cooking time should be quick due to the size of the steaks. Cook to your preference.
Remove the steaks from heat, and let them rest. Meanwhile put the halved Portuguese rolls under the grill to toast lightly.
Add marinade to the pan, and bring back to heat. Add garlic salt, and pepper to taste, and deglaze till it heats, and thickens.
Add Peri peri sauce, and dip the steaks one by one back into the pan to gather the sauce. Then dip the top of the Portuguese roll halves into the leftover sauce in pan.
Drizzle the warmed garlic butter on to the bottom part of the Portuguese rolls.
Construct your prego roll, pour any of the juice from when the steaks were resting back onto the steak, and add extra Peri peri sauce if you prefer the heat.

Bom Apetite!

It took me awhile to find the right recipe, and I finally found it on this lovely little blog http://www.trotski-ash.com/
I made my own variations to get it just right, but honestly this one was the closest I have come to finding a recipe of the Prego rolls I grew up eating.





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Peri Peri sauce

Posted by Unknown , Labels: , , , 2:25 AM

Piri piri, or Pili Pili as it is known in Swahili or even Peri Peri as it is known in South Africa

 The African birds eye chili or Piri Piri chili grow in several of the Southern African countries, and was introduced by way of Goa by the Portuguese who had acquired it via the West Indies. It eventually made it's way to Portugal, and has subsequently become practically a way of life for both Portugal, and much of Africa.

 South Africans in particular love the spicy flavour of Per peri, and very few households go without a bottle of Per Peri sauce in their cupboard or fridge. 


Everyone has their favourite version of Peri Peri sauce, and here is mine.

 1/2 cup Olive oil
The juice of 1 lemon
2 tsp paprika
1 tsp dried chili powder
1/4 tsp salt
1 tbsp red wine vinegar
6 Garlic cloves
1/4 cup Coriander
Piri Piri peppers or substitute with any small hot pepper. Use between 4 and 10 depending on how spicy you want your sauce, or the type of chili pepper you manage to find. I am a lightweight, and 5 does me just fine :)

 Place your ingredients in a blender or food processor, and blend until smooth, but still relatively thick, and saucy. Use right away or place in a glass jar, and refrigerate up to a month.

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Portuguese Rolls

Posted by Unknown , Labels: , Thursday, January 9, 2014 11:34 PM

Portuguese rolls are probably one of South Africa's favourite ways to eat bread! You can find them on just about every store shelf, and if they are not there they are most likely sold out. They have a thick crusty shell with a wonderfully dense soft middle. One of my favourite foodie memories of South Africa was the rotisserie chicken places where they sold the whole chicken with half a dozen fresh Portuguese rolls. The beautifully seasoned, and cooked to perfection chicken still hot on a Portuguese roll is just a food orgasm waiting to happen. Don't even mention pairing them with peri-peri chicken livers or I might have to buy a one way ticket back to South Africa right this minute.

There is something missing in this picture! Ahh yes flour. Portuguese rolls the way I know them do not have the usual milk wash prebaking. They are left matte with a dusting of flour over them. They are meant to be dusty. It just makes them that much better.
  


All you need to know:


Add 1/2 cup of warm water, 1/2 tsp of sugar, and 1 packet of yeast (not the quick rise type) into a bowl.
Wait approx ten minutes for it to activate.
Pour into a large bowl, and slowly mix in 5 cups of flour, 1 tsp salt, 2 more cups room temp water, and 2 tbsp soft butter.
Once it is all mixed in you should have a soft dough.
Place bowl in a warm spot with a slightly damp tea towel over it.
Wait about an hour till it has almost doubled in size.
Flour a work surface, and your hands, and proceed to knead the dough till it is smooth, and not overly sticky. Keeping adding flour to surfaces as necessary. This should take about ten minutes.
Separate dough into 12 gently formed balls.


Flatten dough into rounds, and karate chop the middle!

Fold the dough a little till you form a kiss.

Place on a well floured cloth surface seam side down.
Make sure the rows are kept tight with a layer of cloth separating them to prevent the seams from spreading out.
Twist each end with your fingers to make a small point.
Cover with a tea towel, and proof for 30 minutes.

 Turn on the oven at this time to 425 f ! 
Place a shallow pan of water on the bottom shelf of the oven.

Carefully lift rolls onto your baking sheet, and lightly rub with another layer of flour. 
Bake for about 20 to 25 minutes or until done.

Enjoy!

There is another great blog out there that bakes portuguese breads. His recipe is more old school with longer rise, and proofing times. I am sure his recipe is far superior, and definitely worth checking out if you are looking for a more authentic experience.
http://portuguesebreads.blogspot.com/2012/07/papo-secos-crusty-rolls-recipe-and.html






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Malva pudding

Posted by Unknown , Labels: , , , , Wednesday, January 8, 2014 2:44 PM

Proudly South African Malva Pudding
WHAT YOU’LL NEED
250ml flour (1 cup)
5ml (1tsp) bicarb/baking soda
Generous pinch of salt
1 egg
250 ml sugar (1 cup)
1 Tbsp apricot jam
1 Tbsp butter
5 ml vinegar (1 tsp) or lemon juice
250 milk
For the sauce:
125ml cream (½ cup)
125ml milk (½ cup)
250ml sugar (1 cup)
125ml hot water (½ cup)
125g butter
WHAT TO DO
1. Sift together flour, bicarb and salt.
2. Beat the egg and sugar well in mixer.
3. Melt the butter and along with the vinegar and apricot jam add to the egg mixture.
4. Add the liquids alternately with flour to egg mixture and beat well.
5. Bake in a covered dish at 180c for 45 – 60 minutes until lightly golden in colour.
Sauce:
Melt all the ingredients together in a saucepan and pour over the pudding as soon as it comes out  of the oven.
Serve with whipped cream or vanilla custard (or both!)

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Peppermint crisp tart

Posted by Unknown , Labels: , , 4:37 AM

Peppermint crisp tart 


1 packet tennis biscuits
1 can caramel treat 
2 cup cream – fresh 
400g peppermint crisp chocolate bars – grated 

Place the tennis biscuits in rows at the bottom of your desired dish ensuring that the bottom of the dish is covered. Place the caramel in a mixing bowl and mix until smooth. 
In a separate mixing bowl whisk the cream until stiff peaks form being careful not to over-whip. 
Add the whipped cream and 1/4 of the grated peppermint crisp chocolate to the caramel and combine well. Spread a generous amount of the mixture over the tennis biscuits and spread evenly. 
Add another layer of tennis biscuits and caramel mixture and continue this process until your dish is full. Sprinkle the remaining peppermint crisp over the top and place in the fridge for 1 hour to set. 
Serve with a dollop of cream or as desired.

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