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Newsletter #31  - August 24, 2002

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Hi, welcome to my newsletter!

Hope life is treating you all well! We have just come back from a break in the Berg, take a look here. We just missed the snow, but better luck next time!

I have been getting letters from subscribers sending me recipes, so for this letter, I have decided to feature some of those recipes. The Elephant Stew suggestions are coming in nicely, I think we are building up one great recipe! Thanx to all who have submitted suggestions. .. Take a look at the other comments  add yours  and be part of something really unique!

As Spring is just round the corner (for us in the Southern Hemisphere, at least) at least!), it is time to get the bbq equipment ready again. I plan to feature bbq recipes in the next newsletter and would welcome any out of the ordinary recipes that you might have. What about you guys in Aussie and NZ?? I know you play better rugby than we do, so who knows, you might even be able to put together a decent bbq?? hehehe

Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site has  been at #4 for a while now, we need to get to 50,000 points to go to the Hall of Fame, so please click here or on the Top 100 logo at the top of this letter to vote.......thanx....(if you have the time, you can vote once a day!...even better, pass this URL on to your friends and ask them to vote as well...)

Please pass this letter URL on to friends and  hopefully they will subscribe as well. I would especially like as many South Africans no longer living here to get to see it:-) Subscription details at the end..

If you happen to be looking for a specific Traditional South African recipe, just email me and I will do my best to try and find it for you! 

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
Keep well


The Recipes
See Links for Metric Converter

  The first contribution is from Veronica and Allan Manley, ex Johannesburg, now in Holland

Durbs Mince and Beans Curry Bunny Chow

The secret of a good bunny is to use the freshest white bread you can find and cut it in half. Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry. Compress the dough from the insides of the bread just enough to form a nice "cap" to absorb curry gravy. Do have a fingerbowl and plenty of
napkins. Do not mind outsider stares.

1 loaf bread, halved and hollowed
250g mince, pre-fried until just no longer pink
1 cup each kidney beans and sugar beans
1 clove garlic and similar sized piece fresh ginger, finely chopped
1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric
2 potatoes, cubed, two chopped onions and one carrot, grated
1 litre beef stock made with cube.
1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste
4 Tbsp oil

Boil kidney beans in stock and add sugar beans and carrot to this after about half an hour.
Continue boiling for another hour.
Gently fry onions in about four table spoons of oil until transparent.
Add garlic, ginger and thyme.
Keep frying for another minute or so.
Add the curry.
Keep stirring this mixture to prevent any catching for another three minutes.
Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry.
Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft.
Adjust seasoning and thicken gravy a bit if required.
Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!

The following from Vishnu "Spider" Naidoo

Wharthog Roast with Chilies and Sweet Spices
Serves 6

3 pounds boneless roast warthog from the leg or shoulder 
3 large dried strong (habanero or peri peri chillies) I like my indian chillies
2 teaspoons seeded, minced fresh chilies (any available)
1-1/4 cups dry red wine (your choice)
1/2 cup fresh orange juice 
1/4 cup red wine vinegar 
4 tablespoons chopped garlic 
2 tablespoons ground cumin 
2 teaspoons dried oregano 
1 teaspoon ground cinnamon 
1 teaspoon salt 
2 large onions, peeled and thinly sliced 
1/3 cup golden raisins 

Trim all excess fat and sinew from roast. 
Remove stems and seeds from dried chilies. Rinse and place in a sauce pan with water to cover. Bring to a boil, then remove from heat and allow to sit for one hour. Drain. 
Add drained softened chilies, fresh chili, wine, orange juice, vinegar, garlic, spices and salt to a blender and puree until smooth. 
Scatter half the onion and raisins in a roasting pan and place the boar roast on top. Scatter remaining onions and raisins over the roast and then pour the chili puree on the roast. 
Cover tightly and bake in a preheated 350║c oven until piggy piggy is very tender, 3 to 4 hours. 

I have made this in a potjie pot and the flavour is unbelievable.
We went on a hunting trip near BRITS in Pretoria with an uncle who shot this wharthog.

...also from Vishnu

Wharthog Ribs With Pineapple Ginger Glaze 

Season the ribs will with kosher salt, black pepper and garam masala ( a South African Indian spice blend of cinnamon, bay leaves, cumin, coriander, cardamom, black pepper, cloves and mace - available in specialty spice shops) . Allow to sit for a few hours or over night.
Place the ribs in a roasting pan and cover with any beer (castle) or ginger ale, cover and place in a 350 degree oven and cook until tender- about 1-1/12 hours. Remove from the cooking liquid, bast well with pineapple glaze and return to the oven uncovered for 10 minutes or so until the glaze bubbles a bit, Baste again and serve.

Pineapple ginger Glaze
20 oz. can pineapple chunks with juice 
2 tbs. Minced fresh ginger/1 piece chopped garlic 
1 tbs. Dried whole basil 
1 tsp. ground allspice 
1/2 cup ketchup 
1/4 cup red wind vinegar 
2 tbs. soy sauce 
1/2 tsp. cayenne pepper 
1/2 cup water 
2tbsps finely chopped dunya
Combine all of the ingredients in a heavy bottom pot, bring to simmer and cook for 10 to 12 minutes until the pineapple chunks are softened and the mixture begins to thicken. Remove from the heat and allow to cool slightly.. Place the mixture in a food processor and blend for 2-3 minutes until smooth. Cool thoroughly. Makes about 2 cups of glaze.

and one more from Vishnu....

Scrumptious Braised Guinea Fowl ( One difficult Tarentaall to catch)

1 large onion, cut into eighths 
5 tablespoons all-purpose flour 
1 teaspoon coarse salt, plus more to taste 
2 to 3 pounds Guinea Fowl (Tarentaal) as we South Africans call it.
2 tablespoons unsalted butter 
1 cup homemade chicken stock or reduced-sodium chicken broth 
1/4 cup dry white wine 
1 teaspoon chopped fresh thyme or rosemary, or 1/2 teaspoon dried 
1/2 pound mushrooms,button, sliced 
Chopped fresh parsley 
1tbsp finely stamped ginger and garlic
Coriander leaves for garnishing

Heat the olive oil in a large skillet over medium-high heat. Add the onions and sautÚ until golden brown, about 8 minutes. Transfer the onions to a bowl and set aside. 
Stir the flour and salt together in a shallow bowl and dredge the guinea fowl in the mixture. 
Melt 1 tablespoon of the butter in the same pan. Add the meat and sautÚ the pieces until they are lightly browned, then add the ginger and garlic and braise for 2 minutes . Layer the onion over the top and pour in the chicken stock, white wine, and thyme. Cover and simmer until the pieces are tender, 30 to 40 minutes. 
Meanwhile, melt the remaining 1 tablespoon of butter in a small skillet and add the mushrooms. SautÚ until they begin to soften. Season with a pinch of salt. Add the mushrooms and their cooking juices to the large pan 10 minutes before the guinea fowl pieces are done. Serve garnish with chopped parsley and coriander leaves.



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