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Newsletter #43  - Feb 20, 2003

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Greetings from sunny South Africa!

Whenever I get stuck for a Newsletter theme I always fall back on dips and marinades, so here we go!  I happen to like cottage cheese and have a great dip for your chips. If you can lay your hands on some crocodile meat, I have a dip for that as well, if you want to catch your own croc, just approach from the correct end! Then I have some marinades for a steak and chicken bbq as well as that favourite in SA, chicken livers peri-peri. Finally a marinade and marmalade sauce for pork!

I continue to receive requests for recipes not on my website and am pleased to say that I have always managed to find the recipe (well almost!). I always say, you can find ANYTHING on the Internet, so if you are looking for a particular recipe, try using the search engine below. You can search for a single word such as pudding or a phrase such as "bread pudding" If you can't find what you are looking for, please email me, I will do my best to get it for you.

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This time I would like to feature my Historical Recipes page. These are recipes that result from a historical South Africa figure or event. I have managed to find quite a few so far, but I would like to add something about the origin to each recipes, so if you can assist, I will be grateful. If you have no objection, I will add your name to your contribution. If you happen to have any recipes to add to the page, those will also be most appreciated!

I have received some more interesting additions to the Elephant Stew recipe. Go take a look and add yours!

Before you go, please do a search on the Search Engine below, I get paid 10 cents (US) for every search done. If you are a webmaster, just click on the link and get in on the action!

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


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When you have had a look at the recipes below, click here to visit the main recipe page on my site. I also have an Afrikaans section! 

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

 
  Cottage cheese dip 

60 ml milk 
250 ml natural yoghurt 
2 cloves garlic, crushed 
2 large gherkins, chopped 
salt and pepper 
250 ml smooth or creamed cottage cheese 

1. Pour cottage cheese, milk and yoghurt into a food processor and blend until smooth. 
2. Add garlic and chopped gherkin. Blend until smooth and season with salt and pepper. 
3. Store in an airtight container in the refrigerator for up to 2 days. 

Crocodile bites 

40 ml butter 
80 ml cake flour 
150 ml milk 
salt and freshly ground black pepper to taste 
500 g cooked crocodile meat (or chicken), shredded 
15 ml freshly chopped parsley 
30 ml chopped chives 
pinch nutmeg 
30 ml finely chopped green pepper 
20 ml chilli sauce 
2 extra-;large hard-;boiled eggs, shelled and finely chopped 
2 extra-;large eggs, whisked 
125 ml dry breadcrumbs 
oil for deep-;frying 
DIP 
100 ml capers, finely chopped 
2 carrots, very finely chopped 
2 onions, very finely chopped 
5 ml tabasco sauce 
5 ml tomato sauce 
250 ml mayonnaise 

Melt the butter in a pan and stir in the flour. Heat for one to two minutes, stirring continually. Remove the pan from the heat and add the milk while stirring. Whisk the sauce with a wire beater until smooth and creamy. Return to the heat and bring to the boil. Simmer until the sauce thickens and is cooked. Season with salt and freshly ground black pepper. Set aside to cool. Add the meat, parsley, chives, nutmeg, green pepper, chilli sauce and chopped hard-boiled eggs to the cooled sauce and mix well. Shape into balls and dredge with flour. Dip the balls in the whisked egg and roll in the dry breadcrumbs. Chill for 20 minutes. Roll each ball in egg and dried breadcrumbs again and chill for another 20 minutes. Heat the oil until very hot and deep-fry a few balls at a time until golden brown. To make the dip, mix all the ingredients together and season to taste, Serve with the meatballs. 


Braai marinade 

30 ml soy sauce 
30 ml honey 
100 ml dry white wine or white grape vinegar 
5 ml Worcestershire sauce 
5 ml tomato paste 
5 ml lemon juice 

Blend all the ingredients for marinade, pour over the meat and marinate for about 4 hours. Remove the meat from the marinade and pat dry with paper toweling before grilling, otherwise it will not brown evenly. Grill the meat over medium hot coals or under the oven grill for medium: 7-10 minute in total and for well done: 10-12 minutes in total. Baste frequently with the remaining marinade. 


Chicken marinade 

8 chicken pieces 
MARINADE 
125 ml soy sauce 
15 ml honey 
1 onion, chopped 
2 cloves garlic, crushed 
1 piece ginger, peeled and grated 
2 sticks lemon grass, white part only, thinly sliced 
5 ml five-spice powder 
10 ml sesame oil 
125 ml olive oil 
30 ml rice vinegar 

Shake the marinade ingredients together in a screw-top jar. Pour over chicken pieces and marinate for 2 hours in the refrigerator. Remove from the fridge 3 hours before cooking. Braai, grill or fry until cooked through. 


Chicken livers peri-peri 

500 g chicken livers 

MARINADE 
45 ml wine vinegar 
45 ml olive oil 
15 ml lemon juice 
2 cloves garlic, crushed 
2 red chillies, seeded and chopped 
5 ml ground cumin 
5 ml ground coriander 
salt and freshly ground black pepper 
2 bay leaves 

SAUCE 
30 ml olive oil 
30 g butter or margarine 
1 onion, thinly sliced 
15 ml tomato paste 
15 ml Worcestershire sauce 
125 ml chicken stock 
30 ml brandy 

1. Trim chicken livers of any membranes and all discoloured bits. 
2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. 
3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. 
4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 
5. Simmer gently for 5 minutes. Pour in brandy, heat through. 
6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread. 


Pork strips with marmalade sauce 

750 g pork fillet 
125 ml sesame seeds 

MARINADE 
15 ml cornflour 
115 ml lemon juice 
15 ml dry sherry 
15 ml grated fresh ginger 
5 ml soy sauce 
2 ml salt 
milled black pepper 
1 egg white, beaten with a fork until foamy 

MARMALADE SAUCE 
60 ml fine-cut orange marmalade 
60 ml lemon juice 
1 large clove garlic, crushed 
1 lemon, grated peel 
5 ml cornflour 
15 ml water 
1 ml salt 
5 ml sesame oil (optional) 

Cut pork fillets into 1 cm thick slices then cut each slice into 4 strips. MARINADE: Stir cornflour, lemon juice, sherry, ginger, soy sauce and seasoning together in a bowl, then stir in egg white. Stir in pork strips and leave to marinate for 30 minutes. Tip pork into a colander and shake to drain off some of the marinade, then lay strips out on a board or tray. Sprinkle with half the sesame seeds, turn over and sprinkle with remainder. Fry in a deep fryer or 5 cm deep hot oil in a frying pan (do not overcrowd pan) for 4 to 5 minutes, or until golden. Drain on paper towels.] SAUCE: Stir all ingredients, except sesame oil, together in a small saucepan over moderate heat until mixture boils and clears. Remove from stove and stir in sesame oil (which loses its delicate taste if overheated).] Serve pork on a bed of shredded lettuce or Chinese cabbage, garnished with lemon and cucumber slices and cherry tomatoes. Pour sauce over just before serving. Equally tasty hot or cool. 

Variation:
Instead of pork, use chicken breasts and serve with apricot sauce. Apricot sauce: substitute apricot jam for the marmalade and English mustard, for the sesame oil in the marmalade sauce recipe. Stir into remaining ingredients before boiling. 

 

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