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

Newsletter #59  - Sep 8  ,2003

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  Hello everyone!

Hope you are all keeping well!  Spring has sprung over here and we are now eagerly awaiting the first rains of the new season. Our solitary apricot tree is blossoming like crazy, will soon have to start looking for a recipe to do something with those apricots!

I have been longing for real dinkum homemade bread and have decided the easiest way to get it is to have an outdoor oven built and then bake my own! Watch this space for progress, Any tips or comments, please email me.

And this month's theme is.......tadaaaaaaa....LIVER! Did I hear a YUCK out there? Liver, prepared correctly is real yummy! Have you ever bbq'd a Skilpadjie? If not, you haven't lived yet! I know that liver is poison for those watching cholesterol, BUT..., once and again can be forgiven, lol. Over here my favourite is Nando's peri-peri chicken livers, together with their thick gravy on a breadroll, pure heaven!! My mom used to make the nicest liver fritters (lewerkoekies), and also the braised liver and onions that we used to get at the hotels when we were on holiday!

The Danville Help Project is a really worthy cause that I have become involved with. These volunteers feed about 150 needy kids on a daily basis and also provide clothing and food parcels for over 60 families! Would you South Africans reading this not consider a small monthly stop order just to ensure a constant inflow of funds, the banking details are on the web page, please click here Christmas is fast approaching and we hope to be able to provide presents for the kids and a good Christmas meal for everyone! Please consider a stop order, these are OUR people that need all the help they can get!

Any suggestions for a recipe theme for the next Newsletter?? Email me!

Don't forget to add your suggestions to my Elephant Stew and Wacky Sarmies pages, and if you are Afrikaans to my Boererate page as well!

I had a special request to place the poem IF, by Rudyard Kipling, scroll doen to the bottom of the page to read it!
 

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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. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Totsiens!
Peter

 

The Recipes
See Links for Metric Converter

 
  Boepensie

BOEPENS
1 onion, finely chopped
2 sheep's kidneys (membrane and core removed)
cheep's liver (membrane and veins removed)
125 ml crackling or speck, minced
5 ml nutmeg
15 ml brown vinegar
75 g sultanas
15 ml cake flour
1 reticulum (blaarpens), cleaned
SAUCE
1 onion, sliced
15 ml butter
500 ml boiling water
25 ml brown vinegar
25 ml brown sugar
25 ml apricot jam
salt and pepper
25 ml cake flour

Mix all the ingredients, except the reticulum, together. Stuff the reticulum with the mixture and sew up the opening. Cover with water, and boil until cooked. Remove froth the water and cool completely. Sauté the onion in the heated butter until soft. Add the boiling water, brown vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to the boil. Thicken with cake flour and boil thoroughly. Thinly slice the boepensie and serve with the sauce.

Chicken livers peri-peri (if you don't have a Nando's near you!)

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


Isidudu (pumpkin pap) with curried cabbage and liver

Isidudu
750 ml cooked pumpkin
1 litre water
625 ml maize meal
60 ml sugar
5 ml salt

Curried cabbage and liver:
45 ml oil
500 g lamb's liver
1 large onion, chopped
750 ml cabbage, finely chopped
3 potatoes, peeled, diced and boiled
3 garlic cloves, crushed
15 ml curry powder
15 ml ground paprika
salt to taste

To make isidudu (pumpkin pap): boil water, then add sugar, salt and pumpkin, stirring to mix.
Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.
Heat oil and gently fry liver until well cooked. Remove and keep warm.
Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.
To serve, spoon curried cabbage over isidudu and top with liver.
Variation:
Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.


Liver fritters (Lewerkoekies)

1 small onion
2 tablespoons cooking oil
1 sheep's liver (calf or ox liver can also be used)
2 rounded tablespoons flour
1 teaspoon baking powder
2 eggs
2 tablespoons vinegar
2 teaspoons salt
about 4 twigs of parsley, very finely chopped

Finely chop the onion and sauté in a little oil till it just discolours. Mince the liver after the membrane and any large tubes have been removed and mix with the other ingredients. Ladle spoonfulls of the mixture into a saucepan containing a little cooking oil and fry till done. It's VERY important that you don't fry the liver too long, it will then become blue and hard and not tasty at all. When done, serve hot with fried, sliced tomato.


Skilpadjies - (Tortoise) – (Liver in Caul)

The name of this dish is derived from the tortoise shell appearance.

1 sheep’s liver, chopped
200 g sheep’s flank, minced
sheep’s caul – (lacy membrane obtainable from the butcher)
1 onion, chopped
1 tablespoon grape vinegar
1 egg
1 cup breadcrumbs
1 tablespoon curry powder
nutmeg

Preheat oven to 180 C. Mix all the ingredients together in a mixing bowl. Spoon the mixture into pieces of sheep’s caul. Fold each piece of caul into a neat parcel and secure with a toothpick. Place in a roasting pan and grate nutmeg on top. Bake for 40 – 50 minutes until the juices run clear. Do not overcook. This is also great when bbq'd over the coals.


Tasty chicken livers

500 g chicken livers, cleaned
oil
2 onions, chopped
1 stalk celery, sliced into rings
1 green apple, diced (do not peel)
1 English cucumber, sliced into rings and each ring quartered
2 ripe tomatoes, peeled and finely chopped
1 tomato stock cube, dissolved in boiling water
5 ml sugar
salt and freshly ground black pepper
25 ml chopped parsley


Fry the livers in a little oil until brown on the outside but still slightly pink inside. Remove to a side dish. Sauté the onion and celery in the oil until tender. Add the apple and cucumber and stir-fry for about one minute longer or until glossy. Return the livers to the pan and add the chopped tomato and tomato stock. Season with the sugar, salt and pepper to taste. Reduce the heat and simmer until the sauce has thickened. Sprinkle with parsley just before serving. Serve with rice, pasta or mashed potato.

 
 

IF

If you can keep your head when all about you
Are losing theirs and blaming it on you,
If you can trust yourself when all men doubt you
But make allowance for their doubting too,
If you can wait and not be tired by waiting,
Or being lied about, don't deal in lies,
Or being hated, don't give way to hating,
And yet don't look too good, nor talk too wise:
If you can dream--and not make dreams your master,
If you can think--and not make thoughts your aim;
If you can meet with Triumph and Disaster
And treat those two impostors just the same;
If you can bear to hear the truth you've spoken
Twisted by knaves to make a trap for fools,
Or watch the things you gave your life to, broken,
And stoop and build 'em up with worn-out tools:

If you can make one heap of all your winnings
And risk it all on one turn of pitch-and-toss,
And lose, and start again at your beginnings
And never breath a word about your loss;
If you can force your heart and nerve and sinew
To serve your turn long after they are gone,
And so hold on when there is nothing in you
Except the Will which says to them: "Hold on!"

If you can talk with crowds and keep your virtue,
Or walk with kings--nor lose the common touch,
If neither foes nor loving friends can hurt you;
If all men count with you, but none too much,
If you can fill the unforgiving minute
With sixty seconds' worth of distance run,
Yours is the Earth and everything that's in it,
And--which is more--you'll be a Man, my son!


--Rudyard Kipling- -
 

 

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