Number 166

Visit my Website

March 31st, 2009

     
 
 

My Recipe Section

My Holidays

My Guestbook

Latest on my Website

eBooks and CD's

Letter Archive

 

Ruff

SA Weather

SA Info

KuduClub

 
 

Email me

 

 

Greetings everyone!  And a special welcome to all the new subscribers! As you know I had to change my address list, thanks for taking the trouble to resubscribe! Much appreciated! Why not ask your email contacts if they don't want to subscribe as well?

New subscribers and everyone else, get your freebie at the freebie section below.

I have a single recipe theme for both the freebie and the listed recipes - casserole. So scrol down and download the eBook and look at the recipes.

We visited two lodges in the past month, Burchell's Bush Lodge and Ukuthuleni. Read more and see some pics on my Holidays page. You can also see some photos here.

Most of my newsletters contain downloadable freebies, if you missed out on previous ones, go to the Archive and download those you missed.

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

Our Lotto is increasing their ticket prices, more good reason to get your entry to the UL Lotto or Euro Millions. Just click on the banner to the right and start dreaming BIG!

Outsurance 

This is not really an ad for Outsurance, but I have just received my Outbonus and therefore also my next free holiday! After two claimfree periods I now receive my Outbonus annually, yayyyy! Since joining Outsurance I have reduced my monthly short term insurance payment by more than R400 plus I get a percentage back in the form of the bonus. If you are NOT with Outsurance, you stand a very good chance of reducing your monthly payment. Simply phone 0860070000 and ask for a free quotation, also please mention my reference number =  OT170432, I might just get a larger Outbonus next time!

White pride

This might just as well have been in South Africa.
This is very true...

WHITE " Pride"
This is great. I have been wondering about why Whites are racists, and no other race is.....
Proud to be White

Michael Richards makes his point..............
Michael Richards better known as Kramer from TVs Seinfeld does make a good point.

This was his defense speech in court after making racial comments in his comedy act.. He makes some very interesting points...

Someone finally said it. How many are actually paying attention to this? There are African Americans, Mexican Americans, Asian Americans, Arab Americans, etc.

And then there are just Americans. You pass me on the street and sneer in my direction. You call me 'White boy,' 'Cracker,' 'Honkey,' 'Whitey,' 'Caveman'... and that's OK.

But when I call you, Nigger, Kike, Towel head, Sand-nigger, Camel Jockey, Beaner, Gook, or Chink .. You call me a racist.

You say that whites commit a lot of violence against you... so why are the ghettos the most dangerous places to live?

You have the United Negro College Fund. You have Martin Luther King Day.

You have Black History Month. You have Cesar Chavez Day.

You have Yom Hashoah. You have Ma'uled Al-Nabi.

You have the NAACP. You have BET... If we had WET (White Entertainment Television), we'd be racists. If we had a White Pride Day, you would call us racists.

If we had White History Month, we'd be racists.

If we had any organization for only whites to 'advance' OUR lives, we'd be racists.

We have a Hispanic Chamber of Commerce, a Black Chamber of Commerce, and then we just have the plain Chamber of Commerce. Wonder who pays for that??

A white woman could not be in the Miss Black American pageant, but any color can be in the Miss America pageant.

If we had a college fund that only gave white students scholarships... You know we'd be racists.

There are over 60 openly proclaimed Black Colleges in the US . Yet if there were 'White colleges', that would be a racist college.

In the Million Man March, you believed that you were marching for your race and rights. If we marched for our race and rights, you would call us racists.

You are proud to be black, brown, yellow and orange, and you're not afraid to announce it. But when we announce our white pride, you call us racists.

You rob us, carjack us, and shoot at us. But, when a white police officer shoots a black gang member or beats up a black drug dealer running from the law and posing a threat to society, you call him a racist.

I am proud... But you call me a racist.

Why is it that only whites can be racists??

There is nothing improper about this e-mail. Let's see which of you are proud enough to share it. I sadly don't think many will. That's why we have LOST most of OUR RIGHTS in this country. We won't stand up for ourselves!

BE PROUD TO BE WHITE!

It's not a crime YET.... but getting very close!

Kitch 'n' Zinc

I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

Is this the wurst wurst?

Everyone agrees that the Germans make some pretty fine sausages but not everyone agrees on the origin of one of the most popular, the CurryWurst. Curried sausages?...Germany?...a strange proposition! After all there is no real tradition of spicy teutonic food, they never actually set out on any voyages of discovery, a few incursions into neighbouring territories granted but they never really marched along the Spice Routes so how come they ended up with a CurryWurst?
For sixty years it’s been a fixture at snack bars across Germany – a grilled sausage sliced and slathered with a spicy ketchup sauce. Everybody agrees on the side dish: fries. However, opinions are divided on the invention and correct serving. Legend has it that the currywurst was invented by a Berlin sausage vendor,Herta Heuwer in Berlin’s Charlottenburg district in September 1949. Feeling rather bored, she supposedly created a sauce of curry, several spices and ketchup, which she served on bite-sized bratwurst slices. Other sources claim that the first currywurst was served in Hamburg in the 1950s – but with a cooked sausage. Grilled or cooked, sliced or served whole – this is not just a matter of taste, the question divides the nation. Currywurst lovers in north and central Germany like their sausage in pieces, while a southern currywurst is usually accompanied by knife and fork. Anyway perhaps the mystery may be solved soon when they open a CurryWurst museum in the German capital near Checkpoint Charlie this August. Now why don't we have a boerewors museum or would that perhaps not be quite PC?

Mirna van Wyk

Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children. You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com

Recently I came across the notion again that the only thing a child needs is unconditional love. What nonsense!
Children mess up. Just like we did when we were children. If unconditional love means that your child does not have to admit his responsibility to a problem and address it accordingly, you might be raising a weakling.
Allow me to explain. When we were children there was an advert in the comic books with springs and contraptions to give you muscles. There was a picture of a pale-looking weakling and a Tarzan look-alike after he has worked out with the machines. The message was: “no pain, no gain.” When you always want to smooth the road for your child, you rob her of the opportunity to develop muscles to climb the mountains of life. Problems are learning opportunities for children. When you don’t allow them to struggle-they cannot grow into empowered people who can face their problems with perseverance.
This does not mean that you must leave your child to suffer on her own. Not at all. Let them struggle- but guide them through the problem. Ask guiding questions, teach them how to generate solutions to problems, train them in having those necessary but difficult conversations. I am convinced that sometimes parents solve the problem for the child, not so much to save the child the trouble, but because the guidance process seems too difficult, too conflict-ridden or too much trouble for the parent.
Some advice: go for a walk or take a long bath and plan how you will go about helping your child with a problem. What would the guiding questions be and up to where would you be willing to help? Remember throughout tackling the problem that for you, the parent it is not so much about solving the problem but rather about the skills and lessons of life that your child will learn.
Sometimes parents will take over the responsibilities of a child, do a school project, keep financial problems a secret, give them all they want and not expect them to complete chores diligently. But in each of these tasks lies an intrinsic opportunity to empower your child. When you take away the problem, you also steal the opportunity from your child to empower them for the challenges of life.
Unconditional love says: I shall love you no matter how much you mess up. But it must be intertwined with the call for responsible action, responsible decisions and respect for others. And we as parents must encourage and support them with guidance. Or we run the risk of raising weaklings and parasites.
Greetings from heart to heart.

 S A Food and Goods all over the World

Click here to see a list of countries and shops that sell S A goods. If you own a shop overseas that sells SA stuff or if you know of one, let me know and I will add it to the page

Facebook

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za

Freebie!!

Right click here to download a recipe eBook with Casserole recipes.

One Ticket is All It Takes

Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Click here for a chance to win BIG! (Really big!)

Never buy another recipe book again!

My Recipe CD has now been updated and now includes 50 Recipe eBooks as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling crafts for profit) Click here to take a look. (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
Just to let you know that I received my recipe CD today in the mail and I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most certainly worth every cent..........
Thanks again,
LC

Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 

I love my breyani and can't wait to try this recipe:

MINCE BREYANI

1kg mince
a little oil for frying mince
approx. 8 handfuls of rice
4 tsp mild curry powder
2 tins French style green beans
2 tins tomato & onion
salt & pepper to taste
2 Tbsp chutney
2 beef stock cubes dissolved in 1 1/2 cups water

1. Fry the mince in a pot with a little oil - strain and remove from pot, leaving behind all the juice
2. Add the rice and curry powder to the juice and cook until the juice has been absorbed
3. Add the mince, green beans, tomato and onion mix, chutney, salt & pepper
4. Stir well, then add the beef stock
5. Turn down the heat and simmer for about 1 hour until the rice is cooked

On the wild side 

Cape Vulture

 

Photo by Peter Thomas
Click photo for larger image

During our recent visit to Kruger national Park we came across a tree with about 30 of these majestic birds waiting to get a meal from a giraffe carcass. We spent about half an hour just taking photos and watching these birds

Cape vulture (Gyps coprotheres)

Facts
Also known as: Cape griffon
Previously known as: Gyps fulvus coprotheres and Vultur coprotheres
Kingdom Animalia
Phylum Chordata
Class Aves
Order Falconiformes
Family Accipitridae
Genus Gyps
Size Length: up to 115 cm
Wingspan: 255 cm
Weight 7.3 – 11 kg

Status
Classified as Vulnerable (VU) on the IUCN Red List 2006

Description
This majestic bird is a member of the Old World vulture family (Accipitridae), and is found only in southern Africa. It has a creamy-buff body plumage, which contrasts with its dark flight and tail feathers and its black bill . Adults can be distinguished by their honey-coloured eyes and naked, bluish throat , whilst juveniles have brown eyes and a pink neck . When these huge scavengers are flying the pale, almost silvery, under-side wing feathers can be seen . Cape vultures are generally silent birds, apart from when they are feeding on a carcass, and grunting, grating or hissing calls can be heard .

Range
The Cape vulture is found in South Africa, Lesotho, Botswana and Mozambique. It formerly bred in Swaziland, Zimbabwe and Namibia, but is now extinct in Swaziland, and only small, non-breeding populations persist in Zimbabwe and Namibia .

View a distribution map for this species at UNEP World Conservation Monitoring Centre.

Habitat
Inhabits open grassland, savanna and shrubland , and is often found roosting on crags in mountainous regions .

Biology
As a scavenger, the Cape vulture feeds mainly on carrion. They are gregarious birds, nesting and roosting in colonies on cliffs. When searching for food they form a foraging net across the sky, watching each other as they search large areas to locate a suitable carcass . This can require travelling great distances, since the death of animals is unpredictable, (both in timing and location), and farmers in southern Africa often bury carcasses to avoid the spread of disease . Many vultures may collect at a carcass, which can lead to an eventful feeding time, with fighting, threat displays and some even inserting their long neck under the skin or crawling into the rib-cage of the dead animal .

After travelling vast distances during the day to feed, Cape vultures return to their nesting sites in the evening to roost . Nests are built in colonies, with up to 1000 breeding pairs building stick platforms lined with grass, on cliff ledges. A single egg is laid between April and July, and both parents take turns with care of the egg and the chick. Fledging occurs after an average of 140 days, and Cape vultures are known to live for over 30 years .

Threats
Cape vultures face a number of threats and, as a result, their populations are thought to be declining throughout much of their range . A primary reason for these declines is poisoning ). Farmers sometimes poison carcasses and leave them out to kill unwanted predators, such as leopards and jackals, but often the poison kills large groups of Cape vultures and other scavenging species that also feed on the carcass .

A decrease in carnivores within the vulture's range, due to farming activities, has also been blamed for causing skeleton abnormalities in chicks. Large carnivores would break up the bones of carcasses into small fragments, and the Cape vultures would feed these tiny fragments to the chicks as a source of calcium .

Collisions with power lines and vehicles are more recent dangers for the Cape vulture, as well as hunting for traditional medicine, human disturbance, and drowning in water tanks . In Namibia, mismanagement of rangelands has led to severe bush encroachment over large areas, and recent research has indicated that this has an adverse effect on their ability to find food .
Conservation
As well as being listed on Appendix II of the Convention on International Trade in Endangered Species (CITES) and Appendix II of the CMS, some breeding colonies of the Cape vulture lie within protected areas , such as Marakele National Park in South Africa, which is home to the largest colony .
Programmes to raise awareness of the effect of poisons on the Cape vulture have been implemented by government and non-governmental organizations , and the national electricity supplier in South Africa has replaced pylons in some regions with a design that reduces the risk of electrocution to large birds . Feeding areas have been established, where food and bone flakes are provided for the Cape vultures and other scavenging birds. These ‘vulture restaurants' have been successful in slowing population declines in some areas, increasing the chance of chicks surviving their first year , and educating the public about these magnificent and ecologically important birds .
However, further conservation efforts are still required to halt the decline of the Cape vulture, and prevent it disappearing from even more of its range.

Source: http://www.arkive.org/cape-vulture/gyps-coprotheres/info.html
 
Find your way around South Africa

With this really informative map, just click here:  http://www.sa.c2a.co.za/#

 Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.  
 
Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
 
Smile a While

Sex-Insurance:
Recent studies have shown increasing demand of people not only seeking life
insurance, but more specifically Sex-Insurance.

The insurance companies have formulated the following options:

Option 1: If you sleep with your wife - LEGAL & GENERAL
Option 2: If you sleep with your wife in your car - AUTO &GENERAL
Option 3: If you sleep with someone else's wife: - MUTUAL & FEDERAL
Option 4: Sleeping with your mother-in-law - OLD MUTUAL
Option 5: If you sleep with a Bushman-girl - SANLAM
Option 6: Sleeping with more than one person at the same time - PRESTASIE MULTIPLEX
Option 7: Taking advantage of the person you sleep with - LIBERTY LIFE
Option 8: Man sleeping with another man - HOLLARD
Option 9: Having sex on the spur of the moment - MOMENTUM
Option 10: Sleeping with your ex-wife - OUTSURANCE
Option 11: Sleeping with a prostitute - BUDGET
Option 12: Having sex with someone you don't even know - DISCOVERY
Option 13: Having sex with a virgin -First for women

Ukuthuleni Shareblock Resort

We have just returned from a week at this great resort, click here for my report and some pictures.

You can also see some more photos here
 

Herbs


CHERVIL
Chervil belongs to the carrot family, and is a versatile culinary herb with a delicate flavour. It has been used medicinally since the Roman times.
Chervil is a pretty, fernlike plant.
Chervil likes light shade and runs to seed when it is very hot. The soil should be light, cool and well-drained.
Seeds should be planted in spring and germinate quickly. Scatter the seeds into the soil and press then in lightly. If left to self seed, the plant will produce two crops a year.
Remove the leaves before flowering, when the plant is about 10cm tall, usually 6 - 8 weeks after sowing.
Chervil grows well under trees, which protect it from the harsh sun. Plant Chervil near radishes as they encourage it's growth.

DOMESTIC USES
Crushed chervil leaves rubbed on windowsills and counters help to keep flies at bay.

COSMETIC USES
An infusion made from chervil leaves can be used as a mask to cleanse and condition the skin.

MEDICINAL USES
The leaf is full of vitamin C, carotene and certain minerals and can be eaten raw in salads etc.
An infusion of chervil leaves stimulates digestion and relieves disorders of the circulation, liver and catarrh.
Chervil is a blood cleanser and effective rheumatism and kidney treatment.


CULINARY USES
Chervil is one of the ingredients of fines herbes and is indispensable in gourmet cooking.
It can be used as a replacement for parsley.
Chervil leaf can be used in soups, salads, sauces, vegetables, fish, chicken and egg dishes.
It combines well with other herbs.
 

The FunkyMunky Herb eBook is now available. 48 popular herbs, descriptions and uses with photos. Immediately available, will be emailed to you. Only R50 , send me an email for payment details.
I'm very impressed with what I've read so far. What I really like is that your book is a combination of medicinal and culinary advice, unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious project to make a herb garden this year - so your section of herb gardens will come in very handy - Shelagh
 
 
Zimbabwe update

For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information
 
This South Africa - interesting facts and information 

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

R is for Robot
South African English is both rich and peculiar. Here, cars stop at robots, not traffic lights. A pickup truck is a bakkie, sneakers are takkies, a hangover is a babbelas, and people greet each other with a heita or howzit.
Eish! expresses surprise, frustration or outrage, and a juicy piece of gossip is likely to be greeted with a drawn-out see-ree-ous!. An particularly handy word is sharp (often doubled up for effect as sharp-sharp!), used as a greeting, a farewell, for agreement or just to express enthusiasm.

Voetsek! means go away right now - or else - and a bliksem is what will happen to you if you don't voetsek. Those who won't voetsek and aren't scared of a bliksem are known to skrik vir niks - unless they're simply spookgerook.
 

Go to SouthAfrica.info Source: SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.  
 
Recipe Requests

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

Beef and bacon casserole

Ingredients
30 g cornflour
25 ml oil
2 cloves garlic, crushed
200 g whole pickling onions, peeled
3 leeks, trimmed, washed and sliced
10 ml dried origanum
15 ml dried rosemary
150 g rindless bacon, chopped
50 ml tomato purée
10 ml brown sugar
200 ml dry red wine
285 g creamed mushrooms
125 ml sour cream
500 g stewing steak, cubed

Method:
Dust meat cubes with cornflour. Heat oil in a saucepan and brown meat lightly. Add garlic, onions, leeks, herbs and bacon and sauté for a few minutes. Add tomato purée, sugar and wine and simmer gently, uncovered, until sauce has reduced by half. Place mixture in a greased casserole dish, pour creamed mushrooms over, cover and bake in a preheated oven at 160 ºC for 40-50 minutes or until meat is tender. Remove from oven, stir in cream and serve. Serves 4.

Beef casserole with cheese dumplings

Ingredients
CASSEROLE
oil for frying
125 ml cake flour
5 ml salt
5 ml freshly ground black pepper
2 kg stewing steak, cubed
1 onion, sliced
2 cloves garlic, crushed
1 celery stalk, cut into strips
2 green or red peppers, seeded and diced
1 beef stock cube
250 ml boiling water
425 g whole tomatoes, coarsely chopped
5 ml brown sugar
2 ml each dried basil, thyme and origanum
1 bay leaf
CHEESE BALLS
750 ml water
2 ml salt
250 ml mealie meal
15 ml margarine
250 ml Cheddar cheese, grated
1 extra-large egg, whisked
1 ml paprika

Method:
Preheat the oven to 200 ºC (400 ºF). Spray an ovenproof dish with nonstick spray. Heat the oil in a heavy-based saucepan. Combine the cake flour, salt and black pepper on a plate. Roll the beef cubes in the seasoned cake flour and fry until brown. Remove from the pan and set aside. Stir-fry the onion, garlic, celery and green pepper in a little oil in the same saucepan until glossy. Dissolve the stock cube in the boiling water and add to the saucepan with the meat, tomato, sugar, herbs and bay leaf. Reduce the heat and simmer for about 1 1/2 hours or until the meat is tender and a flavoursome sauce has formed. Remove the bay leaf and turn everything into the prepared oven dish. To prepare the cheese dumplings, bring 500 ml (2 c) of the water to the boil in a saucepan. Add the salt and mealie meal to the remaining water and add to the boiling water in the saucepan. Stir well, bring to the boil, reduce the heat and boil until done, about 15 minutes. Remove from the heat and stir in the margarine, cheese and egg. Cool slightly. Drop spoonfuls of the mixture on top of the meat mixture. Sprinkle with paprika and bake uncovered for about 25 to 30 minutes until done. Serve with rice. Serves 6.


Boerewors casserole

Ingredients
500 ml macaroni
2 minestrone extract cubes, prepared with 1 litre (4 c) water
500 g boerewors
1 green pepper, seeded and diced
2 carrots, scraped and sliced into rings
2 turnips, cubed
2 potatoes, peeled and cubed
2 onions, sliced into rings
5 ml curry powder
1 tomato, peeled and finely chopped
15 ml Worcestershire sauce
salt and pepper

Method:
Boil the macaroni in 750 ml (3 c) of the minestrone stock until done. Drain well and set aside. Fry the boerewors in a little oil until done. Remove from the pan and cut into 2-cm pieces. Set aside. Sauté the green pepper, carrots, turnips and potatoes in the pan fat until glossy and remove from the pan. Sauté the onions until tender. Add the curry powder and stir-fry for another minute. Reduce the heat and add the tomato. Simmer until a thick sauce has formed. Return all the vegetables to the pan. Add the remaining 250 ml (1 c) stock. Reduce the heat and simmer until the vegetables are done. Return the boerewors to the pan and simmer until heated through. Season with the Worcestershire sauce and a little salt and pepper if necessary. Serve with the macaroni. (If desired, mix the macaroni with the vegetables.) Serves 4-5.

Bushveld casserole

Ingredients
1 kg boneless neck of beef, cubed
30 ml oil
4 lamb's kidneys, halved (membrane and core removed)
2 large onions, sliced
2 cloves garlic, crushed
250 g fresh button mushrooms, wiped with a clean, moist cloth
8 potatoes, peeled and quartered
salt and freshly ground black pepper to taste
5 ml thyme
350 ml meat stock, heated
15 ml cornflour

Method:
Preheat the oven to 160 ºC (325 ºF). Brown the meat cubes in heated oil. Add the kidneys and fry lightly. Add the onion, garlic and mushrooms and sauté until the onion is soft. Spoon into an oven dish and add the potatoes. Season well with salt and pepper. Add the thyme and meat stock, cover and bake for 2 – 2 1/2 hours or until the meat is tender. If necessary, thicken the sauce with a paste made of cornflour and a little water. Serve with rice, carrots and a salad. Serves 8.

Chicken and rice casserole
Ingredients
300 g uncooked rice, preferably basmati
10 ml turmeric
oil
8 whole cloves
2 cinnamon sticks
5 ml whole coriander
3 cm piece fresh ginger, peeled and grated
3 cloves garlic, crushed
5 ml whole fennel seeds (optional)
pinch cayenne pepper
500 g chicken breast fillets, diced
salt and pepper
175 ml plain yoghurt
150 ml water
TOPPING
1 onion, finely chopped
oil
50 ml sultanas
50 ml almond flakes

Method:
Preheat the oven to 180 ºC (350 ºF). Rinse the rice well and cook until soft in sufficient salted water with the turmeric. Drain and set aside. Stir-fry the cloves, cinnamon, coriander, ginger, garlic and fennel seeds in a little oil for about a minute. Add the cayenne pepper and stir-fry lightly. Season the diced chicken with salt and pepper to taste, add to the pan with the spices and fry until brown on the outside. Reduce the heat and add the yoghurt little by little, add the water and simmer until the sauce has thickened. Season with extra salt if necessary. Arrange alternating layers of rice and chicken mixture in an ovenproof dish, cover and bake for about 20 minutes or until the dish is warmed through and the flavours well blended. Sauté the onion for the topping in a little oil until soft. Add the sultanas and almonds and stir-fry for another minute. Spoon over the chicken dish and serve. Serves 6.

Chicken curry casserole

Ingredients
1 kg chicken drumsticks and thighs
salt and freshly ground black pepper
1 onion, finely chopped
2 green apples, sliced
250 g fresh mushrooms, sliced
10 ml curry powder
2 ml paprika
45 ml cake flour
250 ml chicken stock
250 ml thick cream

Method:
Preheat the oven to 180ºC (350ºF). Spray an oven dish with non-stick spray. Season the chicken pieces with salt and pepper and fry in oil until brown. Arrange in the oven dish. Sauté the onion until glossy and add the apple and mushrooms. Stir-fry until brown. Reduce the heat and add the curry powder, paprika and flour. Heat for one minute while stirring continuously. Stir in the stock and bring to the boil. Remove from the heat and stir in the cream. Pour the sauce over the chicken pieces, cover and bake for one hour or until the chicken is done. Serve with a salad. Serves 6.

Guinea fowl and red wine casserole
Preparation time: 15 min

Ingredients
50 g butter
1 guinea fowl, cut into six
100 g streaky bacon, chopped
2 onions, chopped
40 g flour
600 ml red wine
300 ml chicken stock
2 ml dried tarragon
100 g fresh button mushrooms, sliced
250 g pumpkin, cubed
salt and freshly ground black pepper, to taste

Method:
Heat the butter in a large saucepan. Add the guinea fowl pieces and bacon and fry over a high heat to brown. Add the onions and cook for a further minute. Add the flour and cook, stirring for one minute. Stir in the wine and stock gradually. Add the tarragon, cover and allow to simmer for 30 minutes. Add the mushrooms, pumpkin and seasoning, cover and cook for a further 30 minutes, until the guinea fowl is tender. Serves: 4 Preparation time: 15 minutes Cooking time: 1 hour 10 minutes

Lamb and lemon casserole
Preparation time: 20 minutes

Ingredients
30 ml soft brown sugar
600 ml chicken stock
75 ml freshly chopped coriander
15 ml ground coriander
15 ml flour
5 ml salt
5 ml freshly ground black pepper
1 kg shoulder of lamb, boned and cubed
75 ml olive oil
2 large onions, sliced
6 celery stalks, chopped
1 large aubergine, cubed, salted and drained
4 courgettes, cut into chunks
1 lemon, sliced
2 bay leaves

Method:
Mix the ground coriander, flour, salt and pepper. Toss the lamb in the flour mixture to coat. Heat 30 ml of the oil in a large saucepan. Sauté; the onions, celery, brinjal and courgettes for two minutes, then remove from the saucepan and set aside. Heat the remaining oil and brown the meat in batches. Return all the meat to the saucepan and add the lemon slices, bay leaves, sugar, stock and 30 ml fresh coriander. Bring to the boil then remove from the heat and place in an ovenproof casserole dish. Bake in preheated oven of 180 °C for 45 minutes. Remove casserole from the oven and add the sauté;ed vegetables. Return the casserole to the oven and bake for a further 20 minutes. Stir in the remaining coriander and serve with rice or polenta. Preparation time 20 minutes Cooking time 1 hour 20 minutes

Mutton casserole (Inyama Yegusha)

Ingredients
60 ml oil
1 kg mutton, cut into pieces
4 medium onions, chopped
500 g carrots, sliced
2 large tomatoes, chopped
salt and pepper to taste
125 ml flour

Method:
Heat oil and brown meat. Add onions, carrots, tomatoes and seasoning. Simmer gently for 45 minutes or until meat is cooked and tender. Mix flour with a little water to form a paste and add to casserole. Continue to simmer until thick.
 

Links

We usually go to Carnival City, our local entertainment complex about twice a month for a movie, a good meal and a flutter at the tables or machines. Most times it is crowded and my favourite machines are taken. Then I came across Silversands online casino. You simply sign up, download some software and you can practice with fun money to your heart's content before you play with the real thing.
Give it a try,   Click Here  .  

Subscribe / Unsubscribe / Contact

To subscribe to this newsletter and view previous newsletters,  click here, to subscribe to my Afrikaans newsletter, click here. To unsubscribe, click on the appropriate link above and unsubscribe or email me at :  peter@funkymunky.co.za
 

 

We will take you on Exotic Holidays, put you in Flashy Cars…whatever your dreams – set them free @ Silver Sands Online Casino: It’s a Safe Bet!