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Newsletter #103 - July 1, 2005


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Greetings everyone!  And a special welcome to all the new subscribers!

Hope you are all keeping well! We are getting a bit worried, it's nearly mid June and we have had no cold weather to speak of yet! Will it be a mild winter or are there some surprises waiting for us?

I was reminded recently of a childhood favourite dish, Welsh Rarebit. My mom used to make the yummiest cheese sauce that I smothered at least two slices of toast with and ended up with a most enjoyable supper! Here is a basic recipe from my favourite food site www.food24.co.za

Welsh rarebit

250 ml mature Cheddar cheese, grated
30 ml butter
15 ml Worcestershire sauce
15 ml pesto
30 ml dry white wine
4 slices wholewheat toast

Mix together the cheese, butter, Worcestershire sauce, pesto and wine. Spread the mixture over the toast and pop under a hot grill for a minute or so until the mixture melts and singes in places. Eat piping hot.

What's the fastest way to a man's heart?
Through his chest with a sharp knife.

Pork will be the theme of this newsletter. I just love to bbq pork chops. With the fatty bits crisped nothing can beat the taste!

You have all heard the expression "Pork...The Other White Meat" and while it is a crafty slogan, it is more than true. Pork is lean (yes, and more so depending on the cut), versatile and mildly flavored so it can be used in nearly every cuisine in a myriad of preparations. We chose to feature pork recipes this week for two reasons. First reason is that we have never had a week of pork recipes in the four plus years we have been publishing this Recipe Club and reason number two is that pork has played important roles in our lives...honest!

Pork in History: That the Ancient Chinese were so loath to be separated from fresh pork that the departed were sometimes accompanied to the grave with their herd of hogs.

Pork in Politics: During the war of 1812, a New York pork packer named Uncle Sam Wilson shipped a boatload of several hundred barrels of pork to U.S. troops. Each barrel was stamped "U.S." on the docks, and it was quickly said that the "U.S." stood for "Uncle Sam," whose large shipment seemed to be enough to feed the entire army. This is how "Uncle Sam" came to represent the U.S. Government.

Pork in the "Big City": Free-roaming hogs were famous for rampaging through the valuable grain fields of colonial New York City farmers. The Manhattan Island residents chose to block the troublesome hogs with a long, permanent wall on the northern edge of what is now Lower Manhattan. A street came to border this wall -- named aptly enough, Wall Street.

Pork in the Military: Enlisted men in the U.S. Army, received shoulder and leg cuts of pork while officers received the top loin cuts. So "living high on the hog" came to mean living well.

See what I mean?

Venison America has the highest quality game & domestic meats, unmatched customer service, special product research and sourcing per customer request.

In Chinese mythology, the pig is a symbol of honesty, tolerance, initiative and diligence.

In Austria, suckling pig is the traditional dinner for New Year’s Day and is said to symbolize good luck. Often the New Year’s table also is decorated with miniature pigs made of marzipan, maple sugar or chocolate.

Above from the Chef2Chef Newsletter

What makes men chase women they have no intention of marrying?
The same urge that makes dogs chase cars they have no intention of driving.

Interested in Traditional South African Home Remedies? (Boererate).

My Afrikaans eBook, Boererate has now been completed, click here for more info.

We are currently working on an English version.   

One is never to old to learn! Recently I was involved in a discussion about the healing powers of herbs and in particular cayenne. I did some research and came across some interesting facts, scroll down to the Herb section for more!

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Search my website, type in any key word and if that word is on my site you will see it in the results, search for recipes, ingredients, place names etc




The Herb Section -  CAYENNE

Many herbalists believe that Cayenne is the most useful and valuable herb in the herb kingdom, not only for the entire digestive system, but also for the heart and circulatory system. It acts as a catalyst and increases the effectiveness of other herbs when used with them.
Cayenne is a medicinal and nutritional herb. It is a very high source of Vitamins A & C, has the complete B complexes, and is very rich in organic calcium and potassium, which is one of the reasons it is good for the heart.


Cayenne can rebuild the tissue in the stomach and the peristaltic action in the intestines. It aids elimination and assimilation, and helps the body to create hydrochloric acid, which is so necessary for good digestion and assimilation, especially of proteins. All this becomes very significant when we realize that the digestive system plays the most important role in mental, emotional and physical health, as it is through the digestive system that the brain, glands, muscles and every other part of the body are fed.


Cayenne has been known to stop heart attacks within 30 seconds. For example, when a 90-year-old man in Oregon had a severe heart attack, his daughter was able to get Cayenne extract into his mouth. He was pronounced dead by the medics, but within a few minutes, he regained consciousness. On the way to the hospital, he remained in a
semi-conscious state, but the daughter kept giving him the Cayenne extract. By the time they got to the hospital, he had fully recovered and wanted to go home and mow the lawn. The doctor asked what she had given him, as he said it was the closest thing to a miracle he had ever seen.

If a heart attack should occur, it is suggested that a teaspoon of extract be given every 15 minutes or a teaspoon of Cayenne in a glass of hot water be taken until the crisis has passed. Dr. Anderson also knew of a doctor who rushed out into the parking lot and put cayenne tincture into the mouth of a man who had died of a heart attack while he was parking his car. Within a few minutes, the man’s heart starting beating again.

According to Dr. Richard Anderson, using cayenne and hawthorn berries together has a most incredible effect upon the heart. He believes that a regimen of cayenne and hawthorn berries for several months will greatly strengthen the heart, and possibly prevent heart attacks. He states further that if an attack were to occur in someone who had followed this regimen, chances are very good that no damage would occur. 

Article from Shirley's Wellness Café

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will gladly swop with you!
 Please email me and we can make arrangements. Thanx a lot!

My website highlights:

Add your sarmie to my Wacky Sarmies page
I have a Gallery with great pics!
Elephant Stew - add to the recipe
Add to my Cocktails collection
Visit my Afrikaans pages
South African food and products overseas? Click here!


Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going


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Looking for a specific South African recipe? Email me and I will do my best to find it for you!


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When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now,
Take care,

If you are ecer in the Ceres area why not take a break and enjoy a great cuppa coffee!...and send friends and family back home an email greeting!


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The Recipes
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Pork Pot Stickers

Pork Filling:

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork, (not lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons soy sauce
3 tablespoons sesame oil
1 egg
1 cup chicken stock, (or up to 2 cups)

Pot Sticker Dough:

4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups boiling water, (or up to 1 3/4 cups)

Spicy Dipping Sauce:

1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon Oriental chile paste


Pork Filling:

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage in a strainer or on a piece of cheesecloth and squeeze out any water. You want the cabbage as dry as possible. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Taste a bite or two to check for seasoning.

Pot Sticker Dough:

In a bowl, mix flour and salt. Slowly add hot water to flour in 1/4-cup increments. Mix until a ball is formed and the dough is not too hot to handle.

On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour.

Working on a floured surface with floured hands, roll out dough to 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.

Assemble the Dumplings:

Place a small mound of filling in the middle of the wrapper leaving the edges clear of any of the filling. Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together working your way in this manner to the opposite end and the dumpling is completely sealed. Set the dumplings with the folded edges straight up.

Cooking the Dumplings:

In a hot sauté pan coated well with oil, place pot stickers flat-side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Spicy Dipping Sauce:

Combine all and serve in a small bowl on the side.

Pork and Seafood Stew


3 1/2 pounds boneless pork shoulder; cut into 2-inch pieces
2 cups dry red wine
2 tablespoons minced garlic
1 teaspoon dried crushed red pepper
1 teaspoon paprika
1 teaspoon salt
2 cans tomato sauce, (8-ounce)
18 uncooked large shrimp, peeled, deveined
12 fresh littleneck clams in shells, scrubbed
1/3 cup Kalamata olives
1/4 cup chopped fresh parsley


Make a marinade with the red wine, garlic and crushed red pepper. Pour over the pork, cover and refrigerate overnight.

Transfer the pork and marinade to a large saucepan. Add paprika and 1 teaspoon salt. Bring mixture to boil. Reduce heat, cover and simmer until pork is tender, about 1 hour and 30 minutes. (Pork can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Add tomato sauce, shrimp and clams to pork. Cover and boil until shrimp are cooked through and clams open, about 5 to 6 minutes. Discard any clams that do not open.

Transfer stew to large bowl. Garnish with olives and parsley and serve.

Sweet and Sour Pineapple Pork Kebabs



2 tablespoons red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon dried hot red pepper flakes
1/4 cup vegetable oil

1 1/2 pounds boneless trimmed pork shoulder or pork loin, cut in 1-inch pieces

Sweet and Sour Sauce:

1/4 cup ketchup
2 tablespoons distilled vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/2 teaspoon salt
1/4 teaspoon oriental sesame oil

one 4-pound pineapple, peeled, cored, and cut into thirty 3/4-inch-thick wedges
ten 10-inch wooden skewers, soaked in water for 30 minutes



In a large bowl whisk together the red-wine vinegar, the garlic paste, and the red pepper flakes. Add the vegetable oil in a stream and whisk until it is emulsified. Add the pork, stirring to coat it with the marinade and let it marinate, covered and chilled, for at least 6 hours or overnight.

Sweet and Sour Sauce:

In a bowl whisk together the ketchup, the distilled vinegar, the sugar, the soy sauce, the salt and the sesame oil until the sugar is dissolved and reserve the sauce.


Drain the pork, reserving the marinade, and thread it and the pineapple, alternating them, onto the skewers, using 4 pieces of pork and 3 pieces of pineapple on each skewer. Brush the kebabs with some of the reserved marinade and grill them on a rack set 5 to 6 inches over glowing coals, basting them for the first 10 minutes with the reserved marinade and turning them, for 20 to 25 minutes, or until the pork is just cooked through but still juicy. Brush the kebabs with the reserved sweet-and sour sauce and grill, turning them, for 2 minutes more. (Discard any remaining marinade; do not serve it as an accompaniment.)

Pork with Potato Mango Curry


3 tablespoons all-purpose flour
1 1/2 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons vegetable oil
1 onion, thickly sliced
2 small red or green bell peppers, sliced
1 tablespoon curry powder
2 tablespoons dry jerk seasoning, or to taste
about 1 inch ginger root
one 16 ounce can tomatoes
2 teaspoons tomato paste
1 1/2 cups chicken stock or broth
1 1/2 pounds potatoes, peeled and cubed
2 large ripe mangoes, pitted, peeled, and sliced


Place the flour in a plastic bag and add the pork cubes. Toss to coat the meat with flour.

Heat the oil in a Dutch oven. Add the pork and sauté for approximately 5 minutes. Add the onion and bell peppers and sauté for 3 more minutes. Stir in the curry, jerk seasoning and ginger. Cook and stir constantly for 1 minute.

Add the tomatoes, tomato paste, stock and potatoes. Stir well to mix, then cook for 15 minutes over low heat. Add the mango slices and continue to cook until the potatoes are tender, 20 to 25 minutes.

Serve with rice.

Pork Chops with Crust of Onions


4 large center-cut pork chops
salt and freshly ground white pepper
5 1/2 tablespoons butter, divided
2 teaspoons chopped fresh tarragon (or 1 teaspoon dried)
4 cups chopped onions
thyme (fresh or dried)
2/3 cup dry white wine
2/3 cup chicken stock
2/3 cup fresh homemade bread crumbs
2/3 cup freshly grated parmesan


Sprinkle chops with salt and pepper. Melt 2 1/2 tablespoons of butter in a large heavy frying pan over medium-high heat and brown chops on both sides, turning frequently, so they do not stick. Remove from pan, sprinkle with tarragon, cover and keep warm.

Add another tablespoon of butter to the pan drippings and sauté onions for 3 minutes or until soft and golden. Spread 2/3 of the onions in the bottom of a shallow casserole, arrange chops, tarragon-side down on top. Sprinkle lightly with thyme and cover with remaining onions.

Pour wine into the pan and bring to a boil. Add chicken stock, return to the boil and cook until liquid is reduced to about 2/3 of a cup. Pour mixture over chops.

Combine bread crumbs and cheese, spread over onions and chops. Melt remaining 2 tablespoons butter and drizzle it over the crumbs. Bake at 400 degrees for 30 minutes.

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Pork in Hot and Spicy Cayenne Sauce (Vindaloo)


1 1/2 pounds boneless pork shoulder or leg


1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons mustard seeds
10 dry red chili peppers
1 teaspoon turmeric
1/3 cup coconut or red wine vinegar
1 tablespoon minced garlic
5 tablespoons mustard oil or olive oil
one 3 inch cinnamon stick
6 whole cloves
1 cup finely chopped onions
1 tablespoon grated or crushed fresh ginger
1 tablespoon paprika
1 teaspoon palm sugar or maple syrup
1 cup water
coarse salt


Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl.

Combine coriander, cumin, mustard and chilies, grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight.

Heat the oil in a large heavy-bottomed pan over medium-high heat until hot. Add the cinnamon, cloves, onions and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, palm sugar, water, salt and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice.




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