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

Newsletter #66  - Dec  13  ,2003

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  Hi everybuddie!

As this will be the last letter before Christmas. I want to wish all subscribers to this newsletter a Happy Christmas, filled with Love, Joy and Peace.

For me, Christmas is pie time, not sure where that comes from, probably from watching too many American movies (they always seem to be eating pies!). Perhaps it's what usually happens to all the leftovers, and believe me, in our house there are leftovers for Africa! Well, to start off, there is usually food for Africa, so go figure!

The pie recipes below have a distinct South African twist, take for instance Mealie Pie, Karoo Ostrich Pie and Boerewors Pie! Surely, nowhere else in the world will you find those!

So scroll down and give some of them a try, your family and guests will be pleasantly surprised!

We had a great Christmas Tree party for the Danville kids on the 6th. There were jumping castles, slides, candy, cold drinks and eats for Africa! (For those who might be wondering, "for Africa" is a popular expression in South Africa, when there is a lot of something we add "for Africa". It means there is enough for the whole of Africa!) Then there was music and the Danville ladies showed off their fashion creations and the kids staged a play. And then it was time for Santa to arrive and hand out presents! The day was a huge success, thanx to everyone who contributed to make the day special for the kids. Click here to view some of the pics I took.

If you want to read in Afrikaans about everyday events portrayed in a special way, go read the articles that Minette Brink sends to me. If you like them as much as I do, please let her know, she will appreciate the feedback!

You can also add your suggestions to the Elephant Stew recipe and also send me your Wacky Sarmie to add to my collection!

 

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

~Featured Site~
Ray's Cam

Ray Theron is a South African now living in Aussie. He has an eye for a great picture, so go take a look at his site to see his view of Australia

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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

 
 

Mealie pie

410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated

Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla essence, sugar and milk. Mix the dry ingredients together and add the cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75 minutes or until set. Serve warm or cold.


Karoo ostrich pie

2 kg ostrich neck, on the bone and cut into chunks
500 ml water
1 onion
12 cloves
1 bay leaf
6 peppercorns
2 garlic cloves, peeled and crushed
5 ml ground coriander
2 ml cayenne pepper
10 ml mustard powder
10 ml sugar
30 ml wine vinegar
10 ml salt
2 ml black pepper
20 ml cornflour, dissolved in a little cold water (optional)
400 g frozen puff pastry, defrosted

Simmer meat gently in water with onion spiked with cloves, bay leaf and peppercorns for about 2 1/2 hours, until meat is very tender and falling off the bones. Allow to cool in the stock, then flake meat off the bones. Remove bay leaf and return meat to stock. Add remaining ingredients, except pastry, and bring to the boil. Thicken with a little cornflour if too watery. Spoon meat into a large pie dish, place spiked onion in centre and allow to cool (at this stage the meat can be frozen or kept overnight in the fridge). Roll out pastry, cut out a few leaf shapes for steam to escape and cover pie. (The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC until browned, crisp and golden


Beef and beer pie

oil
250 g small onions, cleaned
700 g beef cubes
85 ml cake flour
300 ml meat stock
300 ml beer
30 ml fresh, chopped parsley
salt and freshly ground pepper
500 g frozen puff pastry defrosted
whisked egg yolk

Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until soft. Remove from the pan and set aside. Fry the beef cubes in the oil until brown. Return the onions to the pan and sprinkle with cake flour, mixing well. Add the stock and the beer. Reduce the heat and simmer until the sauce thickens and the meat is tender. Season with parsley and salt and pepper. On a lightly floured surface roll out the pastry until thinner. Line 4 small oven dishes or 8 aluminium foil containers, 9 cm in diameter with the pastry. Brush the edges with the egg yolk. Spoon the filling into the pie shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the edges firmly together. Make a hole in the centre of the pastry, brush with egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve with vegetables. Makes 4-8 pies.


Boerewors pie


500 g boerewors, casings removed
1 onion, sliced into rings
oil
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese

Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick spray. Roll the sausage meat into balls and arrange in the prepared dish. Sauté the onion in a little oil till soft and spoon over the meat. Mix the remaining ingredients well and pour over the meat. Bake for 40 minutes or till the egg mixture has set and the meat is done. Serve with a salad. Serves 4.


Cabbage and Mince Pie


PASTRY
480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
FILLING
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder

Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with non-stick spray or grease well. Mix the cake flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg and just enough water until the dough forms a ball around the blade when mixed. Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm thick and use to line the oven pan. Trim the edges with a sharp knife, prick the crust and chill until needed. Stir-fry the cabbage in a little oil until soft. Remove from the pan and sauté the onion and garlic until soft. Add the mince and stir-fry until lightly browned and cooked. Add the tomato puree and simmer briefly. Season with marjoram, thyme, and salt and pepper to taste. Turn the mince mixture and cabbage into the prepared crust. Arrange the tomatoes on top. Blend the cream, eggs and mustard powder, season to taste with salt and pepper and beat well. Pour over the mixture in the crust and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10 portions.


Cape fruit tart

PASTRY
375 g cake flour
15 ml baking powder
250 g sugar
375 g butter

FILLING
4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste

Preheat the oven to 200 ºC. Sift the cake flour and baking powder together and add the sugar. Grate the butter and, using your fingertips, rub it into the dry ingredients until well mixed. Press two thirds of the pastry on to the base and along the sides of a large pie dish. Chill the rest of the pastry. To make the filling, divide each ingredient in half and arrange alternating layers of bananas, pie apples, pineapple and peach halves in the dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the layers and grate the rest of the pastry on top. Bake for about 1 hour or until the pie crust is done and golden brown. Serve hot or cold with whipped cream, if desired. Makes 1 large tart.


Chicken liver pie

CRUST
6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste

FILLING
500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese

Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with non-stick food spray. Mix all the ingredients for the crust and press into the bottom and along the sides of the prepared oven dish. Fry the chicken livers in a little oil until brown on the outside but still slightly pink inside. Remove from the pan and fry the mushrooms until brown. Remove from the pan and sauté the onion in the butter until glossy. Add the cake flour, mixing until smooth. Add small quantities of the stock at a time while stirring continuously. Stir until the mixture comes to the boil and thickens. Return the chicken livers and mushrooms to the pan and add the cream and seasonings. Simmer for a few minutes before turning the mixture into the prepared crust. Sprinkle with cheese and bake for 25 minutes or until the cheese has melted. Serve with a salad. Serves 4-6


Curried mince pie


30 ml oil
1 onion, chopped
3 cloves garlic, crushed
25 ml curry powder
5 ml ground cumin
3 ml ground cinnamon
1 green apple, peeled and cubed
400 g tomato purée
20 ml freshly chopped mint
500 g lean beef mince
10 ml lemon juice
3 carrots, peeled and grated
5 sheets phyllo pastry
50 ml melted butter

1. Heat oil in a large saucepan. Add onion, garlic, curry powder and spice and sauté for one minute. Add mince and fry over a high heat, stirring all the time to break up any lumps. 2. Once mince is browned, add tomato purée, apple and carrots and bring to the boil. Simmer for 20 minutes. Stir in lemon juice and mint and season with salt and freshly ground black pepper. Allow to cool, then spoon into a greased ovenproof dish. 3. Brush sheets of pastry with melted butter, then crumple them gently. Place on top of mince mixture, making sure that the whole surface is covered. Brush again with butter. Bake in preheated 180 ºC oven for 20 to 25 minutes until golden and crisp.


Farmhouse bobotie pie


BOBOTIE
2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten

APPLE AND RAISIN LAYER
60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour

TOPPING
180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter

:
1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and mix into fried onions along with mince and spices. Add remaining ingredients except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to cool before adding eggs. Mix well and spoon into a large, greased, ovenproof dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a food processor along with butter and sugar and mix well. Mix in cheese to form a dough and grate it over apple and raisin layer. Bake in preheated 180 ºC oven for 20 to 25 minutes

 

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