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 #24 - May 7, 2002


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Hi, and welcome to this edition of my newsletter!.. 

Gaynor Campher to the rescue again suggesting a bbq edition for this newsletter. Readers in the Northern Hemisphere are heading into summertime now, so dust off those bbq's and get cookin'. Of course, us South Africans have perfect weather all year round and we have been enjoying our outdoors cooking while the rest of the world has been shoveling snow! Now, lets get to the serious stuff. For me, nothing beats the aroma of boerewors on a bbq and my other favourite is "sosaties" or kebabs, but it's our distinctive  marinade that sets them apart from the rest, I also have a basting sauce and a side dish, so scroll down to the recipes and get the fire going!

...and I am still looking for more wacky ways to improve the Elephant Stew recipe, a big thanx to those who have already sent in suggestions:-) Take a look at the other comments and add yours


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That's it for now
Keep well


The Recipes
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  Here are some of Gaynor's  suggestions

Take an empty cooldrink can and fill with water. Place inside your braai (between the coals) when you put your meat on to braai - this way you will never have a flame start up that causes the "burnt" flavour in your meat!
My husband and I learnt that from the locals in Tzaneen.

When you buy "flatties" (chicken cut through one half and opened out, that you usually buy in a vacuum packed bag) - put the whole flattie on the braai - bag and all - keep turning while chicken cooks in the marinade - after about 20 minutes, remove chicken from the bag and place back onto the braai and braai until browned. Because the chicken has cooked in the marinade, it turns out absolutely tasty and finger licking good!! This same method can also be done with "Texan steaks" (huge portion of steak with spices and marinade, sealed in a vacuum packed bag). Delicious!

Hobo wors - take a piece of wors and roll up tightly in newspaper - place in coals. It does not catch fire!! Remove after 10 to 15 minutes, unroll and eat. The wors has a wonderful smoked flavour!


2 kg of chuck beef (fat and gristle removed)
750 de-boned thick rib of pork
200 g of pork fat (spek)
1 tablespoon ground coriander
2 tablespoons salt
a good pinch of nutmeg
½ cup vinegar
About 90g of pork casings (ask your butcher for some or ask him where you can buy it)

Cut the meat and spek into small cubes. Sprinkle the seasoning over the meat, mix well and then mince together. Add the vinegar and mix lightly, but thoroughly. Stuff into casing and refrigerate for 24 hours in a covered, non-metal container.

Now this is where you become famous and create "your" boerewors by experimenting and adding your own "secret" ingredients. Try adding some curry powder or chopped and finely crushed garlic as an example. If you are unable to get sausage casings you could even make meat patties and grill for hamburger fillings, although my fellow South Africans would regard that as sacrilege, just imagine, boerewors in hamburgers!!! I am bound to be deported to the States for that suggestion!
However, boerewors in conjunction with a breadroll, gives you the South African equivalent to a hotdog, the "boerieroll"!!

Sosaties - kebabs with a unique South African flavour!

1kg lamb cut into 1" pieces
500g pork cut into ½" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
½ pound dried apricots
½ cup dry sherry

1. Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sautè for 5-6 minutes, then add the curry powder and garlic.
4. Sautè for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens.
6. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
7. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
8. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers.
9. Grill over charcoal until browned on all sides. Serve with heated marinating sauce.

Griddle Cakes

Very easy to prepare and a hit with the kids!

500 ml self raising flour
5 ml salt
1 egg
50 ml cooking oil

Sift the flour and salt together. Break the egg in a 250 ml measuring cup and add the oil. Fill the cup to the 250 ml mark with a mixture of milk and water. Beat well.
Mix the flour and liquid to a form of dough. Shape into little balls and flatten them with your hand. bake the cakes for 12-15 minutes on a griddle over the coals, turning them once.
Serve hot with butter and syrup.

Basting mixture

125 ml cooking or olive oil
375 ml dry red or white wine
1 clove garlic crushed
freshly ground black pepper to taste
5 ml dried or 15 ml chopped fresh herbs

Combine all the ingredients. Baste with a small brush or sprig of herbs.



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