For all  my grammatically correct friends.

On his 70th birthday a man got a gift certificate from his wife. The certificate paid for a visit to a medicine man living on a nearby
reservation who was rumored to have a real and wonderful cure for erectile dysfunction.
After being persuaded, he drove to the reservation, handed his certificate to the medicine man and wondered what he was in for.
The old man handed a potion to him, and with a grip on his shoulder, warned, "This is a powerful medicine. You take only a teaspoonful and then say '1-2-3.'
"When you do, you will become more manly than you have ever been in your life and you can perform as long as you want."
The man was encouraged. As he walked away, he turned and asked, "How do I stop the medicine from working?"
"Your partner must say '1-2-3-4,'" he responded, but when she does, the medicine will not work again until the next full moon."
He was very eager to see if it worked so he went home, showered, shaved,took a spoonful of the medicine and then invited his wife to join him in the bedroom.
When she came in, he took off his clothes and said, "1-2-3!" Immediately, hewas the manliest of men.
His wife was excited and began pulling off her clothes and then she asked,"What was the 1-2-3 for?" 
And that, dear friends, is why we should never end our sentences with apreposition, because we could end up with a dangling participle .
 

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

Cathy Buckle is writing from Zimbabwe, her letter is below.

Dear Family and Friends,
There’s a constant tapping on the windows at night, now that the first rains have fallen in Zimbabwe. The reappearance of millions of insects after an absence of four months is an attack on the senses.
From the persistent whining of mosquitoes that turn sideways and disappear when you look for them, to the silent ascension from the depths of the earth of a million flying ants, the insects are back. A vast array of airborne beetles, ranging from small shiny brown creatures to large glossy black monsters with fearsome body armour, horns and spiked legs, spend their nights pinging against lights and tapping on windows. The natural aerial assault has added to the man made surprises and uncertainty that has overtaken Zimbabwe this week.

It started with a visit from South Africa’s ex ANC youth leader Julius Malema who had apparently come to Zimbabwe to ‘meet progressive forces’ and also to attend the wedding of a Zanu PF youth leader. Met at the airport by Zimbabwe’s minister of youth and indigenisation, Malema was said to have been ‘whisked away,’ first through the airport’s VIP section and then in a convoy of fast moving vehicles. Later, when Daily News reporters tried to interview Malema, his body guards whom the paper described as ‘heavily built goons,’ manhandled the press photographer, forced him to delete photographs of Malema and then confiscated the camera’s memory card.
Speaking at the wedding he’d come to attend, Malema had obviously been taking lessons from us. He said that white South Africans must give back land and minerals. Malema said that they would not pay for the land in South Africa when it was surrendered and the only thing they were scared of was defeat. ‘Seeing blood is not what we are scared of as long as that blood delivers what belongs to us we are prepared to go to that extent.’ It wasn’t clear who the ‘we’
was that Julius Malema referred to but they were frighteningly familiar sentiments in a country that has witnessed at first hand just how easily radical rhetoric becomes terrifying reality.

The next frighteningly familiar thing came in the form of newspaper photographs and TV video footage of houses being knocked down by bulldozers in Epworth outside Harare. Disturbing images were shown of men, women and children standing amidst the rubble and ruins of their homes with all their worldly goods jumbled in heaps around them:
furniture, bedding, clothing, kitchen equipment and food. Hundreds of families were affected by the demolitions and said they’d been allocated stands on the land a year ago by a couple of men they called Zanu PF party leaders. Asked to comment on the allocation of stands on privately owned land, Zanu PF’s Harare province chairman, Amos Midzi, said: “we have no policy whatsoever to take over private property anywhere in Harare.' It was the most ironic statement after twelve years of private property seizures.

Then came the warning made by Zanu PF spokesman Rugare Gumbo who was being interviewed by a South African TV channel. Gumbo said that if Zanu PF lost the next election it would be ‘messy.’ Gumbo said that events such as had taken place in Libya and were still taking place in Syria, could happen in Zimbabwe. ‘There will be deaths.
People could be killed and maimed,’ he said. It wasn’t clear if Mr Gumbo was representing his own position or that of Zanu PF but it all adds to the fear factor that increases as we draw ever closer to a constitutional referendum and election.
Until next time, thanks for reading,
love
cathy
20th October 2012.

For information on my new book “IMIRE”, about Norman Travers and Imire Game Park, or my other books about Zimbabwe: “Innocent Victims,” African Tears,” “Beyond Tears;” and “History of the Mukuvisi Woodlands 1910-2010”, or to subscribe/unsubscribe to this letter, please visit my website or contact cbuckle@zol.co.zw

Handy Home Hints

HERBS FOR FLAVOUR AND AROMA 
     
Herbs have been cultivated for thousands of years, mainly for their culinary and medicinal properties, although many make attractive displays in their own right.
 
Herbs are so adaptable, that you can grow them in many ways, although most enjoy full sun.  You can grow them in a herb garden, plant them to make a border among your flower beds, or in containers.  You do not need especially rich soil or compost, as long as it is reasonable fertile and free-draining.  Ideally site your herb garden near the kitchen door where the leaves can be picked easily.
 
Remember to place taller herbs such as angelica, dill and fennel at the back of the herb garden.  Plant smaller ones, chives, marjoram, parsley, English lavender and thyme near the front.
 
Make sure you can get to all your herbs for easy picking.  It doesn't help planting beautiful herbs so close together that you can't get to them.  Plant in a checkerboard pattern, or put stepping stones between the different herbs for easy access.
 
A hedge of lavender will provide protection for herbs in winter.  Tall herbs will need staking against wind.  Some herbs, whose roots put out runners, such as mint and lemon balm, will take over in the garden if they are not constrained.  Planting them in terracotta pots, troughs or other suitable containers is an ideal way to curb their exuberance.  Mint grows well in an old fireclay sink, as it's roots do not require soil that is more that 15 cm deep.
 
MINT

A perennial that loses most of it's leaves in winter.  The many varieties all grow well in cool, shaded soil, or moist soil in the sun.  Use the leaves to season salads, hors d'oeuvres, certain sauces, lamb, strawberries and fruit salad.  The spicy flavoured Mentha x piperita citrata goes well with oriental dishes.
 
CHIVES

A perennial herb with rose-pink flower heads.  Grow in a good, rich soil and in sun or partial shade, where it will provide many leaves from spring to late Au\\autumn.  The chopped leaf gives a subtle onion flavour when added to omelettes, soups, cheese and potato dishes and salads.
 
LEMON BALM

A perennial that loses it's leaves in winter.  Balm thrives in well-drained soil in partial shade.  Plants need to be regularly cut back as they are quite invasive.  Harvest the leaves and young shoots in summer.  The lemon flavour adds zest to soups and marinades, but use sparingly.  Lemon balm can also be used as a substitute for lemon peel in cakes and fruit dishes and to make a refreshing cold drink.
 
TARRAGON

A hardy perennial that requires light soil and prefers full sun.  Harvest fresh leaves from midsummer to autumn.  Chop the leaf into salads or use it to flavour chicken and other white meats.  Tarragon's bitter-sweet taste makes it good for vinegar.
 
PARSLEY

A biennial that likes cool, partially shaded soil or rich soil in the sun.  Sow it each year during spring.  Pick the leaves when they are young.  Raw and finely chopped, they add a distinctive mildly spicy flavour to salads hors d'oeuvres, grilled meats, stuffings and butter.  Also used in fines herbes and bouquet garnis.  For cooked dishes, add parsley at the last minute so that it keeps it's flavour.
 
LAVENDER

True lavender is a sweetly aromatic, drought-resistant sub-shrub with spikes of fragrant flowers.  It prefers cool winters and a well drained sunny position.  The dried flowers are traditional in Provencal cooking (e.g. in herbes de Prevence) and are widely used in both savoury and sweet dishes.
 
CHILLIES

An annual which grows year-round in tropical and sub-tropical areas.  Plant in spring in cool districts.  Water regularly.  Raw or cooked peppers can be used to season Mediterranean, South American, Caribbean and oriental dishes.
 
DILL

A hardy annual plant resembling fennel.  Sow the seeds in spring in a sunny spot.  Pick the foliage as you need it.  Harvest the seeds in summer and use when the supply of fresh leaves has ceased.  Use the leaves to add an aniseed-like flavour to potatoes, beans, soups, poultry and fish.  The dried seeds have a stronger flavour than the leaves - use them in pickling vinegar and in sauces.
 
ROSEMARY

A reasonably hardy evergreen shrub which thrives in a sunny spot.  In cold areas, plant in a sheltered position.  Pick the leafy shoots throughout the year.  Use the leaves, dry or fresh, to flavour savoury dishes - especially those containing lamb.
 
MARJORAM

A perennial usually grown as an annual that thrives in rich soil and in full sun.  The foliage is warmly aromatic and sweeter than oregano.  Use the chopped leaves in stuffings, stews, soups, cheese dishes and salads, and to flavour meat, poultry and game before roasting.
 
OREGANO

A hardy perennial that revels in a sunny well-drained position.  Oregano is particularly popular in pasta dishes and pizza toppings and in Arabic herb mixture za'tar - use fresh or dried.
 
BASIL

An annual grown year-round in a tropical or subtropical climate, but elsewhere from spring to autumn.  Best in full sun.  Water regularly.  In cold dishes, add basil when serving.  It's clove-like flavour adds spice to omelettes, salads and tomato and fish dishes.
 
FENNEL

Hardy perennial that does best in a warm, sunny position.  Pinch out flowers unless you want seeds.  Use the leaves for their subtle anise flavour in salads, sauces and with fish.  Seeds have a much stronger flavour and can be used in soups and pastry.
 
BAY LEAF

An evergreen tree that needs shelter from hot or cold winds when young.  Very slow growing.  Well suited to being grown in a tub and trained as a standard.  Use leaves in pates, marinades, with grilled fish and meats, and in soups and stews.
 
THYME

A hardy dwarf shrub that comes in a variety of shapes and scents.  It needs sun and warmth to be at it's best.  Harvest the fine-leaved shoots throughout the year to season bouillons, stews and grilled dishes.  Thyme also forms an important component of the ever-useful mixed herb container.
 
GARLIC

A bulbous perennial herb, although usually replanted annually.  Plant out bulbs from autumn to spring.  Pinch off flower heads as soon as possible to divert nourishment to the bulbs.  Harvest them in summer and tie them into decorative strings to hang in a cool, dry place.  Whether cooked or raw, garlic is used in many dishes, especially Mediterranean and oriental recipes.
 
CORIANDER

A tender annual.  Sow it in early summer, in full sun.  Pick the leaves when young.  Harvest seeds when ripe.  Fresh leaves lend flavour to Middle Eastern dishes and Cantonese rice.  Use the seeds to season marinades and roast meats, and to flavour chutneys.  In South Africa, it also goes by the name of dhania. 
 
DRYING HERBS
    
Dry herbs by hanging them in bunches or placing them on drying trays.  Herbs that dry well include bay, lovage, marjoram, rosemary, sage and thyme.  To make a drying tray, stretch muslin or fine netting over a wooden frame, and secure with galvanized nails.  Place the tray in a well-ventilated, warm place and lay the herbs on the muslin.  When brittle, they are ready to store. 
 
FREEZING HERBS

Freezing preserves the flavours and colours of herbs, making it especially useful for those, such as coriander, chervil, dill and parsley, that do not dry well.  Either freeze whole leaves in plastic bags, in the quantities that you will need for recipes, or chop them finely and freeze them in a little water, in an ice-cube tray.

 

This South Africa - news headlines

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

Barbequed Chicken

4 (100g) skinless, boneless chicken breast fillets
salt and freshly ground black pepper to taste
1 Tbsp olive oil
2 cloves garlic, peeled and minced
1 (2cm) piece fresh ginger root, minced
2 mangoes, peeled and diced
2 Tbsp cider vinegar
1 tsp white wine
4 Tbsp chopped fresh coriander 
 
 
1. Preheat barbecue on high heat, and lightly oil cooking grate.
 
2. Rub chicken breast fillets with salt and pepper. Cook on hot barbecue for 10 to 15 minutes on each side, until no longer pink and juices run clear.
 
3. Remove from heat, set aside, and keep warm.
 
4. Heat oil in a frying pan over medium heat, and sauté garlic for about 1 minute. Add ginger and mangoes and cook 3 to 4 minutes until mangoes are tender.
 
5. Add the cider vinegar and white wine.
 
6. Season with salt and pepper.
 
7. Stir in coriander, and remove from heat. Spoon frying pan mixture over the barbecued chicken to serve.

Rosemary and Basil Turkey

3/4 cup olive oil
1 head garlic, peeled and crushed
good handful chopped fresh rosemary
handful chopped fresh basil
1 Tbsp Italian herb seasoning
salt and freshly ground black pepper to taste
1 whole turkey
1 Tbsp of plain flour 
mushroom and herb stuffing if desired
 
 
1. Combine the olive oil, garlic, rosemary, basil, Italian herb seasoning, black pepper and salt. Set aside.
 
2. Wash the turkey, inside and out and pat dry. Remove any excess fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin.
 
3. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use cocktail sticks to seal skin over any exposed breast meat. Insert stuffing if desired.
 
4. Place the turkey on a rack in a roasting tin. Add just enough water to cover the bottom of the pan. Roast according to the weight of your turkey. Roast in a preheated 180° C oven. When finished, a meat thermometer inserted in the thigh should read 82° C and the juices should run clear when pierced with a fork.
 
Note:-  The stuffing below goes very nicely with this turkey.  Stuff both the inside cavity and the neck cavity before cooking.  The stuffing can also be cooked separately and served as a side dish.

Mushroom & herb Stuffing
500g fresh mushrooms, sliced
100g butter
1 onion, diced
2 stalks celery, chopped
1 tsp mixed herbs
1 tsp salt
1/4 tsp freshly ground black pepper
1.25kg dried breadcrumbs
350ml hot chicken stock
2 eggs, beaten
4 apples - cored, peeled and diced
½ cup chopped fresh parsley  
 
 
1. If you are cooking the stuffing, butter a 23x33cm baking dish and preheat oven to 190°C
 
2. Rinse, pat dry and quarter mushrooms. In large frying pan, heat the butter and add mushrooms, onion and celery; sauté 5 minutes and remove from heat. Stir in the mixed herbs, salt and pepper.
 
3. In large mixing bowl, combine breadcrumbs with stock and eggs, then add mushroom mixture, apples and parsley -  mix well. You can use the mixture to stuff the bird at this point or transfer the mixture to the baking dish.
 
4. Cover and bake for about 45 minutes. Remove cover and bake 15 minutes longer to brown the top.

Stuffed Crown Roast of Pork

60g butter
1 small onion, chopped
1 stalk celery, chopped
1 Granny Smith apple - peeled, cored and chopped
60g (1 cup) fresh breadcrumbs
500g minced pork
250g pork sausage, casings removed and minced
handful chopped fresh parsley
½ tsp dried sage
1½ tsp salt
1½ tsp freshly ground black pepper
1 pork crown roast - about 4kg 
 
1. Preheat oven to 180°C
 
2. To make stuffing: Melt butter in a large frying pan over medium heat. When foam subsides, add onion and fry, stirring frequently, for about 5 minutes.
 
3. Stir in celery and apples; cook (without browning) about 5 minutes longer. Scrape frying pan contents into a large mixing bowl. Add breadcrumbs, minced pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly.
 
4. Fill the centre of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminium foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
 
5. Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the centre of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 80° C. (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
 
6. Carefully transfer the crown to a large, heated circular platter. Let the crown rest for about 10 minutes, remove all foil, and then carve.
 
To carve a crown roast:
Insert a large fork in the side of the crown to steady it and with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing

Roast Pork Stuffed with Prunes

2 pork fillets (about 175 g each)
1 large orange
50g sliced prunes
3 cm ginger, grated finely
6 lean bacon rashers
400 g new potatoes, scrubbed and cut into 5 mm thick slices
2 leeks, trimmed and thickly sliced
2 carrots, peeled and thickly sliced
2 red apples
2 cups (500 ml) dry alcoholic cider
2 Tbsp chopped fresh flat-leaf parsley
 

1. Preheat the oven to 200°C. Put the pork fillets on a chopping board and cut each in half lengthways, without cutting all the way through. Open the fillets like a book and press down to flatten slightly.
 
2. Finely grate the zest from the orange and set aside. Using a small, serrated knife, cut away all the white pith from the orange, then slice down between the membranes to remove the orange segments. Arrange the orange segments over the cut surface of one fillet. Top with the sliced prunes and ginger, sprinkle with the orange zest, then season to taste.
 
3. Place the second fillet, cut-side down, on top and gently press the fillets together. Wrap the bacon rashers around the pork and secure in place with kitchen string. Set aside.
 
4. Spread the potatoes over the base of a large roasting tin, then scatter over the leeks and carrots. Core and thickly slice the apples, then add to the tin. Place the pork-fillet package on top and pour in the cider. Roast for 1 hour or until the potatoes and carrots are tender and clear juices come out of the pork when it is pierced with the tip of a knife. Lift out the pork and vegetables, cover with foil and leave to rest and keep warm for 10 minutes.
 
5. Meanwhile, put the roasting tin on the stove and boil the cooking liquid over a high heat until it is reduced to about 2/3 cup (170 ml). Add the parsley and season to taste. Slice the pork and serve with the vegetables and the cooking juices spooned over the top.

Glazed Apricot Ham

8-9kg cooked leg of ham
2 heaped Tbsp (40g) of brown sugar
10-12 whole cloves
250g apricot jam
3 Tbsp Grand Marnier or Cointreau
 
1. Preheat oven to 180° C.
 
2. Remove skin from ham by cutting through the skin at the knuckle end of the ham, and loosening the skin at the broad end of the ham and pulling it gently away with fingertips. There will still be some fat left on the surface. Score the surface in diamonds or your own fancy pattern.
 
3. Rub ham well with brown sugar and stud with cloves in each diamond, or however it works with the pattern you've made. Cook in a large baking tray for 30 Minutes.
 
4. While it is cooking, melt the apricot jam and the Grand Marnier together over a low heat in a small pot. Remove ham from the oven after 30 Minutes and brush with this glaze.
 
5. Replace in tray and continue to cook for another 1½ hours

Spiced Leg Ham with Mango, Avocado and Chilli Salsa

1 large ripe mango, peeled, cut into 2cm pieces
1 large avocado, halved, stone removed, peeled, cut into 2cm pieces
1 fresh red birdseye chilli, halved lengthways, deseeded, finely chopped
1/2 cup fresh coriander leaves
2 Tbsp finely chopped red onion
2 Tbsp fresh lime juice
1 Tbsp extra virgin olive oil
salt & freshly ground black pepper
5kg (about 1/2) leg of ham, thinly sliced
 
 
1. Place the mango, avocado, chilli, coriander, onion, lime juice and oil in a medium glass or ceramic bowl.  Gently toss until well combined.  Taste and season with salt and pepper.  Transfer to a serving bowl or glass.
 
2. Arrange the ham on a serving platter and serve immediately with the salsa.
 
Notes- You can make this recipe to the end of step 1 up to 1 hour ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 just before serving the main. The mango, avocado & chilli salsa is also great with cold roast

Broccoli with Lemon Almond Butter

1 head fresh broccoli, cut into florets
60g butter, melted
2 Tbsp lemon juice
1 tsp finely grated lemon rind
30g slivered or flaked almonds  
 
1. Steam or boil broccoli until tender, approximately 4 to 8 minutes.  Drain.
 
2. In a small saucepan, melt butter over medium-low heat. Remove from heat. Stir in lemon juice, rind and almonds. Toss with hot broccoli, and serve.

Spicy Seven Layer Salad

280g small shell pasta
4 carrots, peeled and cut into fine match sticks
1/2 head lettuce, rinsed, dried and chopped
1 medium cucumber, peeled and diced
150g fresh or frozen peas
90g corn kernels, fresh or tinned
2 cups mayonnaise
1 Tbsp brown sugar
1 Tbsp curry powder
1 clove garlic, crushed
125g grated cheddar cheese
 
1. Cook pasta according to packet instructions. Drain and rinse under cold water. Cool.
 
2. Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Cover carrots with a layer of lettuce. Combine the cucumber, peas and sweetcorn and spread in a layer over the lettuce. Cover with cold pasta.
 
3. In a small bowl stir together the mayonnaise, brown sugar, curry powder and garlic. Spread this carefully over the pasta. Top with grated cheese and then cover and refrigerate for at least 1 hour before serving.

Summer Berry Trifle

1 x 85g pkt quick-set strawberry & raspberry jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) apple juice or sweet sherry
2 x 250g punnets strawberries, washed, hulled, halved
2 x 150g punnets blueberries
500ml (2 cups) vanilla custard
250ml (1 cup) thickened cream, whipped
 
 
1. Prepare the jelly following packet directions. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
 
2. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle half the apple juice or sherry over the rollettes. Top with half the jelly and one-third of the combined strawberries and blueberries. Spoon over half the custard. Repeat with the remaining rollettes, apple juice or sherry, jelly and half the remaining strawberries and blueberries. Top with the remaining custard.
 
3. Spoon the cream over the trifle and top with the remaining strawberries and blueberries. Place in the fridge until required

Chocolate Log

melted butter, to grease
30g dark cooking chocolate, coarsely chopped
4 eggs
155g (3/4 cup) caster sugar
2 Tbsp warm water
1/4 tsp bicarbonate of soda
40g (1/2 cup) self-raising flour
1 Tbsp plain flour
40g (1/3 cup) hazelnut meal
5 tsp caster sugar, extra
1 x 250g carton mascarpone
125ml (1/2 cup) thickened cream
2 Tbsp Frangelico liqueur
1 vanilla bean, split lengthways, seeds removed
White chocolate leaves, to decorate (see notes)
 
 
1. Preheat oven to 180°C. Brush a 25 x 30cm (base measurement) Swiss roll pan with melted butter to grease. Line the base and 2 short sides with non-stick baking paper to reach about 7cm above the edge of the 2 short sides.
 
2. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate melts and is smooth.
 
3. Use an electric beater to beat the eggs and sugar in a medium bowl for 10 minutes or until pale and creamy.
 
4. Stir the water and bicarbonate of soda into melted chocolate. Sift the combined flour over the egg mixture. Fold in the hazelnut meal and chocolate mixture with a metal spoon until well combined. Pour into the lined pan. Bake for 12 minutes or until firm and a skewer inserted into the centre comes out clean.
 
5. Meanwhile, place a 50 x 30cm sheet of non-stick baking paper on a flat surface. Sprinkle with 4 teaspoons of extra sugar. Use the overhanging paper to carefully turn the cake onto the sugar on the paper. Remove the top sheet of paper from the cake. Trim the crisp edges of the cake. Starting with the long side closest to you, and using the paper as a guide, roll up the cake. Wrap in baking paper. Place, seam-side down, on a tray and set aside for 1 hour to cool completely.
 
6. Beat the mascarpone, cream, Frangelico and vanilla seeds until firm peaks form. Carefully unroll the cake. Spread with mascarpone mixture. Roll up. Sprinkle with remaining sugar. Cover with baking paper. Place in an airtight container in fridge for 1 hour to chill. Top with white chocolate leaves to serve.
 
Notes:- How to make chocolate leaves: Use a small paintbrush to brush melted white choc melts over the undersides of washed, dried organic rose leaves. Place, chocolate-side up, on a tray lined with non-stick baking paper in fridge until set. Repeat to add a second chocolate layer. Once set, test one by peeling off the leaf - if the chocolate breaks, add a third layer of chocolate to all the leaves. Carefully peel off leaves and discard. Dust lightly with cocoa powder, then brush off excess. Store in an airtight container in the fridge. Use to decorate Buche de Noel. Time plan tip: Make this recipe up to 1 day ahead. Store in the fridge. Allow one hour cooling and one hour chilling time.


Honey Glazed Chicken Breasts

6 chicken breast fillets
50g softened butter
3 Tbsp honey
3 Tbsp barbeque sauce
2 tsp wholegrain mustard
 
1. Using a sharp knife, make 3 or 4 diagonal slashes across one side of each chicken breast
2. Mix together the butter, honey, barbeque sauce and mustard and spread half the marinade over the slashed sides of the breast, then cover
3. Set the remaining marinade aside
4. Leave the chicken at room temperature for 20 minutes
5. Place the chicken breasts on a hot, lightly oiled barbeque flatplate or grill and cook for 2-3 minutes on each side until tender
6. Brush with the reserved marinade several times during cooking

Pork Sausage Burgers with Mustard Cream

1kg pork mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 cloves garlic, crushed
1 egg, lightly beaten
1 tsp dried sage
6 bread rolls
MUSTARD CREAM
125g sour cream
1 Tbsp wholegrain mustard
2 tsp lemon juice
 
1. Mix together the mince, onion, breadcrumbs, garlic, egg and sage with your hands - divide into 6 portions and shape into sausages
2. Cook the sausages on a hot, lightly oiled flatplate or grill for 5 - 10 minutes, turning occasionally
3. To make the mustard cream, put the sour cream, mustard and juice in a small bowl and stir together
4. Sandwich the sausage burgers in a bread roll and serve with the mustard cream

Fillet of Beef with Mustard Coating

2 kg Scotch fillet of beef
3 Tbsp brandy
4 Tbsp wholegrain mustard
3 Tbsp cream
3/4 tsp coarsely ground black pepper
 
1. Prepare a covered braai for indirect cooking at a moderate heat
2. Trim the meat of excess fat and sinew and tie securely with string at regular intervals to retain it's shape
3. Brush all over with the brandy and leave for 1 hour
4. Mix together the mustard, cream and pepper and spread evenly over the fillet
5. Place the meat on a large greased sheet of foil
6. Pinch the corners securely to form a tray to hold in the juices
7. Cover the braai and cook for 30 - 40 minutes for medium-rare meat
8. Leave for 10 - 15 minutes before carving into thick slices
9. If you like, stir in a tablespoon of mustard into the pan juices to make a gravy

Lamb Chops with Citrus Pockets

4 lamb chump chops, about 250g each
2 Tbsp lemon juice
CITRUS FILLING
3 spring onions, finely chopped
1 celery stick, finely chopped
2 tsp grated fresh ginger
3/4 cup fresh breadcrumbs
2 Tbsp orange juice
2 tsp finely grated orange rind
1 tsp chopped, fresh rosemary
 
1. Cut a deep, long pocket in the side of each lamb chop
2. Mix together all the filling ingredients and spoon into the pockets of the lamb chops
3. Cook on a hot, lightly oiled braai grill or flatplate, turning once, for 15 minutes, or until lamb is cooked through, but still pink in the centre
4. Drizzle with the lemon juice

Marinated Grilled Vegetables

3 small, slender eggplants
2 small red peppers
3 small marrows
6 mushrooms
MARINADE
3 Tbsp olive oil
3 Tbsp lemon juice
3 Tbsp shredded basil leaves
1 clove garlic, crushed
 
1. Cut the eggplant into diagonal slices and place, in a single layer on a tray
2. Sprinkle with salt and leave for 15 minutes
3. Rinse thoroughly and pat dry with paper towels
4. Trim the pepper, remove the seeds and membrane and cut into long, wide pieces
5. Cut the marrow into diagonal slices and trim each mushroom stalk so that it is level with the cap
6. Place all the vegetables in a large, shallow non-metallic dish
7. To make the marinade, put the juice, oil, basil and garlic in a small, screw-top jar and shake vigorously to combine
8. Pour over the vegetables and toss well - store covered with plastic wrap, in the fridge, for 1 hour, stirring occasionally
9. Cook the vegetables on a hot, lightly oiled braai grill or flatplate over the hottest part of the fire for 2 minutes on each side, brushing frequently with any remaining marinade

Drumsticks in Tomato and Mango Chutney

8 chicken drumsticks, scored
1 Tbsp mustard powder
2 Tbsp tomato sauce
1 Tbsp sweet mango chutney
1 tsp Worcestershire sauce
1 Tbsp Dijon mustard
30g raisins
1 Tbsp oil
 
1. Toss the chicken in the mustard powder and season
2. Combine the tomato sauce, chutney, Worcestershire sauce, mustard, raising and oil and spoon over the chicken and toss well
3. Marinade for at least 2 hours, turning once
4. Cook the chicken on a hot, lightly oiled braai flatplate for about 20 minutes or until cooked through

Sweet and Sour Pork Kebabs

1 kg pork fillets, cubed
1 large, red pepper, cubed
1 large green pepper, cubed
425g can pineapple pieces, drained, juice reserved
250ml orange juice
3 Tbsp white vinegar
2 Tbsp soft, brown sugar
2 tsp chilli garlic sauce
2 tsp cornflour
 
1. Soak wooden skewers in water for 30 minutes to prevent scorching
2. Thread pieces of meat alternately with pieces of red and green pepper and pineapple onto the skewers
3.  Mix the pineapple juice with the orange juice, vinegar, sugar and sauce
4. Place the kebabs in a shallow non-metallic dish and pour half the marinade over them
5. Cover and refrigerate for at least three hours, turning occasionally
6. Put the remaining marinade in a small pan
7. Mix the cornflour with a Tbsp of the marinade until smooth, then add to the pan
8. Stir over medium heat until thickened - transfer to a bowl and cover with plastic wrap - leave to cool
9. Cook the kebabs on a hot, lightly oiled braai flatplate or grill for 15 minutes, turning occasionally, until tender
10. Serve with the sauce

Steak in Red Wine

750g rump steak
250ml good red wine
2 tsp garlic salt
1 Tbsp dried oregano leaves
cracked black pepper
 
1. Trim the steak of excess fat
2. Mix together the wine, salt, oregano and pepper
3. Put the steak in a shallow non-metallic dish and add the marinade - toss well - cover and refrigerate for at least 3 hours
4. Cook the steak on a hot, lightly oiled braai flatplate or grill for 3-4 minutes on each side, brushing frequently with the marinade

Lamb Chops with Pineapple Salsa

12 lamb loin chops
2 Tbsp oil
1 tsp cracked black pepper
PINEAPPLE SALSA
1/2 ripe pineapple (or 400g drained canned pineapple)
1 large red onion, finely chopped
1 fresh red chilli, seeded and diced
1 Tbsp cider or rice vinegar
1 tsp sugar
salt and pepper to taste
2 Tbsp chopped, fresh mint
 
1. Trim the meat of excess fat and sinew - brush with oil and season with pepper
2. To make the salsa, peel the pineapple, remove the core and eyes and dice the flesh
3. Toss with the onion, chilli, vinegar, sugar, salt, pepper and mint and mix well
4. Cook the lamb chops on a hot, lightly oiled braai flatplate or grill for 2-3 minutes each side, turning one, until just tender
5. Serve with the pineapple salsa, a baked potato and lovely green salad

With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by clicking here

 

Additional Income

I have joined and it works, it is not a get rich quick scheme but with patience it can build up to a useful extra monthly income, it does require a little bit of marketing as well as a low monthly subscription, but, bottom line, it works.
This company is definitely not a scam. Be Motivated Today provides a motivational service and has great motivational products. The CEO, Arnfried Klein-Werner, is an International Motivational Speaker. He has tried and studied many systems that don't work and after 13 years developed a system that actually does work and is creating an additional income for many South Africans already. He understands people's fears and therefore offers a 100% money-back guarantee, if you don't make money after 6 months. In other words you have nothing to lose.....
You have nothing to lose. I encourage you to visit the website and register to try the products and service out for free. Click here for more information. Register as a free trial member then upgrade to start your income stream.

I must add that I got just over R900 in commission in February, every little bit helps. It takes some time, but it will happen eventually. Remember to upgrade to start participating in the income stream.

I received this email recently:

Yes, out of curiosity I visited Be Motivated Today during September 2009, but only joined during August 2010, what a waste of time!!!.
If I knew what was happening during the year I wasted, man, I would have joined immediately after I  read the details of the setup.
I now have a waiting list of seven on my downline (one already joined as Silver), the others are bound to join during November and they are jumping around purely from excitement to get started and its rubbing off on me as well.
Just one question: My intention is to place an invitation advertisement on the rear window of my car, do you think it could shake some people out of their dreams and make them joining us?

My Super Duper Recipe CD

I have just added 37 very old digitally scanned (you see the actual pages of the book) recipe books to the CD, at no extra cost. Here is your chance to have a really unique recipe book collection.

Paypal orders also accepted at US$20 per CD overseas postage included. My Paypal email addy is peter@funkymunky.co.za

A List of the very old digitally scanned recipe eBooks.

A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
Mom's Cookbook
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877

Biltong in Australia?

It's not only the South African immigrants to Australia who are fond of biltong. More-and-more Australians are finding that biltong made with South African spices is so much tastier than the simple dried-meat product they call jerky. That's created a local market for South African spices, and an opportunity for a Brisbane-based business called Biltongspice.

Biltongspice now supplies a wide range of traditional and new spice products ideal for making biltong, jerky, droewors, boerewors and similar meat products. Their products include the Freddy Hirsch, Meister, Crown National, Aromat and Marina ranges, together with accessories such as biltong machines and biltong cutters. They also carry the top quality Protea biltong and droewors products, and ship locally throughout Australia. See their website www.biltongspice.com.au