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

Newsletter #50  - May 11  ,2003

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Greetings from sunny South Africa!  Hope you are all doing well!

Wow! It's hard to believe that this is issue #50 already! I would like to thank all of you for subscribing and the wonderful comments I have received during the past 49 issues! I hope you will enjoy receiving the next 50 Newsletters as much as I enjoy compiling  them!

We are well into Autumn now and the days (and nights) are getting cooler, lovely mild temperatures all round!


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The Northern Hemisphere is into Spring already and the bbq's are being taken out of storage for summer use! Of course, we in South Africa can bbq all year long with our lovely sunny weather, how did that famous ad go? "Braaivleis, rugby, sunny skies and Chevrolet!"

Well, in this newsletter I have some marinades and dips for you, just the thing to add some zip to your outdoors entertaining. For me the most distinctive marinade is our sosatie (kebabs) marinade. Every outdoor entertainer worth his (or her) salt has "invented" their own marinade, for giving that unique taste to their bbq. Go and give some of the examples below a try, you will be pleasantly surprised at the result!

And while you are waiting for the meat to be grilled, try some of the dips as starters, we love them with crisp potato chips.

I have also asked some friends to let me have their fav marinade or dip recipes, scroll down to see them!

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That's it for now
Keep well
Peter

 

The Recipes
See Links for Metric Converter

 
 

Sosatie marinade
Sosaties, skewered meat marinated in a special curry sauce originated in Java and has since been accepted as part of the South African culinary tradition.

75 ml smooth apricot jam
25 ml brown sugar
3 cloves garlic, crushed
15 ml cornflour
2 bay or lemon leaves
25 ml curry powder
25 ml wine vinegar
10 ml salt
5 ml milled pepper

Combine all the ingredients and bring to the boil for 5 minutes or until slightly thickened.  Marinate the cubed sosatie meat overnight. You can alternate the meat cubes on the skewers with dried apricots and quartered onions.

Marinade for baby chicken

4 cloves garlic,
10 cm piece ginger
30 ml fennel seed
2 ml saffron
30 ml paprika
2 ml cayenne pepper
80 ml lemon juice
2 coriander
6 spring onions
250 ml olive oil
pepper to taste

Process the garlic and ginger to a paste or crush in a pestle and mortar.
Add fennel, saffron, paprika, cayenne and lemon juice and continue to blend using the 'pulse' mode.
Add coriander and spring onion.
Whisk in olive oil, season with cayenne and black pepper.
Serve as an accompaniment for barbecued baby chicken.


Braai (bbq) marinade

2 onions, chopped
250 ml tomato sauce
180 ml light brown sugar
2 garlic cloves, crushed
5 ml mustard powder
5 ml ginger
5 ml cayenne pepper
salt and pepper to taste

Place all the ingredients in a pan over medium heat.
Stir occasionally until the sugar has dissolved.
Bring to the boil and simmer for 30 to 40 minutes or until fragrant.
Cool and use as required. Makes 500 ml
Note: marinade improves the flavour of meat and this one is also excellent with mushrooms.


Chicken livers peri-peri - this was a favourite of mine till I had to start watching out for cholestrol!
Nando's in SA make the best!

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
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


Flavoursome spareribs

1 kg meaty lamb or pork ribs (left whole)
MARINADE

125 ml maple syrup
45 ml prepared braai sauce
juice of a small lemon
15 ml sweet chilli sauce
2 cloves garlic, crushed

Place the ribs in a shallow ceramic or glass dish. Mix all the ingredients for the marinade and pour over the meat, coating both sides of the ribs well. Cover and marinate in the fridge for two days. Preheat the oven to 160 ºC and spray the rack of a roasting tin with non-stick spray (this makes cleaning afterwards easier). Place the rib on the rack of the roasting tin and brush with the marinade. Cover with aluminium foil and roast for 40 minutes. Remove the aluminium foil and roast for another 40 minutes. (Brush occasionally with the remaining marinade.) Cut into ribs and serve with potato chips and coleslaw. Serves 4.


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.


Garlic potato dip

500 g potatoes
6 cloves garlic, peeled
100 ml olive oil
30 ml red wine vinegar
salt and freshly ground black pepper
a few sprigs thyme flowers

1. Boil the potatoes and garlic cloves in salt water until tender. Drain and peel potatoes, mash with the garlic.
2. Add olive oil gradually season well and mix in vinegar.
3. Place in small serving bowls and garnish with a swirl of olive oil and a few sprigs of thyme flowers. Serve with lots of warm pita bread on the side.


Pilchard dip

2 pilchards in tomato sauce (see tips)
250 g smooth cottage cheese
2 eggs, hard-boiled and coarsely chopped
15 ml grated lemon rind
5 ml lemon juice
2 ml salt
2 ml black pepper
1 ml paprika
crisp vegetables to serve

Place the pilchards, cottage cheese, chopped hard-boiled egg, lemon rind and juice in a food processor and process until smooth. Add all the seasonings and blend well. Serve with crisp vegetables such as strips of green or red pepper, and carrot and cucumber slices. Makes about 500 ml.


....and now for contributions by friends:

From Tint, in Brazil:

Garlic dip a la difference :)
1 tub cottage cheese
2 tblsp Mrs Balls chutney (ok any type lol)
2 tblsp mayonnaise
2-3 cloves crushed garlic
salt
pepper

Mix well.... blend for smooth or just stir well for chunky and that's it! Enjoy!!

Now I want some Simba chips to enjoy my dip with.... drool! Tastes great with celery or carrots too


From Sarah, in New Zealand

Sarah's marinade

Marinade: Slice one onion, place with the juice of one squeezed lemon and the equivalent amount of soy sauce ( about 1/4 cup). Put in a container with about 1kg of pork, beef or chicken. Let marinade for at least an hour. Use as baste during grilling if wish. I usually cook the onions with the meat. If no onions can use white vinegar but lemon tastier. If you want you can also add some fresh herbs, dill or basil. And if you want a few cloves of garlic sliced or crushed.

another marinade from Sarah:

1 tablespoon curry powder, 2 tablespoons sugar, 1/2 teaspoon salt, 1 tespoon turmeric and 2 cups or more of vinegar ( to cover meat). A few lemon leaves bruised and added to the marinade is good. This is good for sosaties, sausages or other meat for braaivleis. Again onions and garlic can be added if wished.

From Andrea in the States!

Here is my marinade, all you need is some Balsamic vinegar(to taste)

1 clove fresh garlic chopped into small pieces or 1 teaspoon garlic powder
1/2 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon chilli powder
1 teaspoon tarragon
1 piece of fresh parsley chopped
1/4 of fresh onion chopped into small pieces or 1 teaspoon onion powder.

Mix everything together.

Place chicken, or fish in mixture and cover, put in refrigerator for 1/2 hour each side and then cook on stove top or on grill (it's also a great salad dressing when mixed with olive oil)

...and Shawna in Canada adds:  A super duper easy marinade for meat is just Italian Salad
Dressing.. :).... makes the meat tender and yummy...

and finally, from Lisa in Calgary, some toppings for a fruit salad!

- take equal quantities of your favourite yoghurt and cool whip and mix together, then mix into your fruit salad.
- melt marshmallows in a container over boiling water and add an equal amount of cream cheese, mix together and pour over fruit salad, or mix it in with the fruit salad!

 

 

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