Pete in ZA - Newsletter #36

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Dedicated to South Africans living abroad...and all lovers of Traditional South African food

Newsletter #36 - November 9, 2002

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Hi, welcome to this edition of my newsletter!

I would like to do a page on my site comparing how one dish is prepared in different countries. I decided on STEW. Stew must surely be prepared all over the world and each country or region should have a traditional way of doing it, so could you please
mail me a stew recipe unique to your part of the world and I will combine them all on one page! Should be interesting to see what comes up!

I am also working on a page with 18th century South African recipes which should be ready soon. Still doing some research!

It was easy to decide on recipes for this issue, in fact, its nearly too late to bake that Christmas cake, how time flies!! And then I also have a Christmas Pudding recipe, so get baking!!

Oh, and before I forget, please go try out my new search engine and look for more South African recipes on the Web! See Featured page below! Thanx!!

And that's it for now, folks!
Hamba kahle
Peter

~ Featured Page ~
This time I am featuring the new Search Engine I have added to my site! It's a fantastic Search Engine with a Pay per Click feature that earns me 10 cents for every search done. So please do me a huge favor and do a search or two, who knows you might come across something interesting! If you have your own website, you can join up and start earning by clicking on "Webmasters Earn Cash" below!
Search Tips.
You can do keyword searches, for instance type the word vetkoek in the block below and see what comes up! Or you can search for a phrase like "South African recipes" and get a whole list of sites with SA Recipes. When you do a phrase search, remember to put the phrase in inverted commas ""

Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site is hovering at #3 . 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
Peter

The Recipes
See Links for Metric Converter

Christmas cake

500 g dates, shredded
1 kg fruitcake mix
200 ml brandy
450 g butter, at room temperature
475 ml soft brown sugar
9 extra-large eggs
600 g cake flour
5 ml bicarbonate of soda
5 ml salt
2 ml ground cloves
2 ml ground cinnamon
2 ml ground nutmeg
5 ml cocoa
50 ml ginger preserve syrup
125 g ginger preserve, finely chopped
100 g walnuts, chopped
1 lemon, grated rind
250 g maraschino cherries OR glacé cherries, halved and lightly dredged with flour
65 ml brandy

Soak the dates and fruitcake mix overnight in the brandy. Butter two 25 cm cake tins and line with 3 layers of buttered brown paper. Preheat the oven to 120 ºC. Cream the butter and brown sugar together and beat in the eggs one at a time, beating well after each addition. Sift the dry ingredients over the butter mixture. Stir in the ginger syrup and chopped ginger, walnuts and lemon rind. Spoon a layer of the batter into the tins and scatter with some cherries. Repeat the layers of batter and cherries, ending with a layer of batter. Bake for 4 hours until done, remove from the oven and pour the brandy over. Leave to cool in the tins before turning out carefully and wrapping in aluminium foil. Store in an airtight container. Moisten the cakes once every fortnight with a few capfuls of brandy, rewrap and store.

Old-fashioned Christmas pudding

175 g raisins
125 g currants
200 g sultanas
250 g chopped dates
125 g mixed peel
225 g dried apricots, chopped
300 ml Guinness beer
60 ml rum
grated rind and juice of a lemon
grated rind and juice of an orange
225 g butter, at room temperature
350 g soft brown sugar
1 green apple, cored and grated
30 ml molasses or treacle
3 large eggs
125 g self-raising flour
5 ml ground mixed spice
10 ml ground cinnamon
2 ml freshly grated nutmeg
10 ml ground ginger
225 g fresh white breadcrumbs

Place the raisins, currants, sultantas, dates, mixed peel and apricots into a large mixing bowl. Pour over the beer, rum, lemon rind and juice, and the orange rind and juice. Cover the bowl and set aside to soak overnight. Cream together the butter and sugar until light. Stir in the grated apple and molasses. Beat the eggs in one by one, adding 15 ml self-raising flour to help prevent the mixture from curdling. Fold in the remaining flour and spices. Add the breadcrumbs and gently fold mixture together. Stir in soaked fruit, then all make your wishes. Grease and line 2 x 1 kg pudding basins or 4 x 500 g pudding basins. Spoon in the mixture. Cut round lids out of doubled greaseproof paper, allowing a little overhang. Fold a 1 cm pleat down the centres of the greaseproof circles and cover basins, tying in place with string under rim. Pleat a piece of foil or muslin in the same way and secure over basins. Steam for 4 hours, topping up with boiling water as required, or cook in a pressure cooker for 2 hours. Store pudding until needed, then steam for a further 2-4 hours, or 2 hours in a pressure cooker. Serves: 24 Preparation time: 30 minutes plus soaking overnight Cooking time: 4 hours, plus reheating

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