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

Newsletter #74  - April 15 ,2004

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  Hi everyone!

We bought some burgers at the local Nando's the other day and I remembered the good old days before  my bypass op when cholesterol didn't matter and Nando's Peri-Peri chicken livers was my fav snack on Fridays!. Why Fridays? Well, just across the street from where I worked was a Nando's outlet and it was my treat to get a bowl of their famous per-peri chicken livers and a giant bread roll for lunch.  After enjoying the livers there would still be some of the peri-peri sauce left and I would mop it up with the bread roll till the bowl was squeaky clean! Another fav dish of mine is liver with fried onions and mashed potatoes. A touch of my own is to take a slice of bread, spread with butter and apricot jam, smother with mashed potato, place fried liver on top and finally cover with the fried onions! Hmmm, perhaps I can add this one to my wacky sarmies page.

You have probably guessed by now, but  the theme for this letter is liver! Takes me back to the Aardklop festival in Potch last year where I was told about the liver stall they have there. When I arrived, I headed straight to the stall and had a liver patty and a skilpadjie (liver in caul fat). I can still taste the liver melting in my mouth! Can't wait for the next Aardklop!

So, for some traditional liver recipes. scroll down and spoil yourself!

How would you fare in the bush as a tracker? I have added some animal tracks to my Animal Facts page, click here and scroll down to the bottom of the page, see if you can recognise any of the tracks!

I found an old picture that was taken in the Kruger Park many years ago. Can anyone help me date it? You will have to recognise the cars in the picture. take a look and email me if you think you have an idea when the picture was taken!

Thanks to everyone who has mailed us fridge magnets depicting your State, City or Country. If you collect fridge magnets, I will mail you a South African one for every one I receive from another country. Please email me and we can make arrangements. Thanx a lot!

My website is interactive, there are a few pages you can contribute to:

Elephant Stew - add your suggestion
Wacky Sarmies - add your fav sarmie (some great sarmie ideas here!)
Animal Facts - Give your opinion on the the ram/ewe/bull/cow controversy, solve the puzzle and add your caption to the lion pic.
Discussion Forum - Add to a current discussion or start a new thread.

 

Why not post a message on the Discussion Forum. The topic can be food, wildlife, travel or photography related, or anything else of interest. Let's see if we can get some interesting discussions going

 
 

Free Message Forum from Bravenet Free Message Forums from Bravenet
 

 

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

~Featured Pages~
S A  Myths and Legends

I have always been fascinated by folklore and in South Africa we have tales passed down through generations. I have started collecting some of these, click on the link above and go take a look!

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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, 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

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.


Lambs' liver with onions

100 g butter
30 ml olive oil
6 medium onions, peeled and cut into thin wedges
500 g liver, thinly sliced
45 ml balsamic vinegar
50 ml crème fraîche

Heat 70 g of the butter and the oil in a frying pan and cook the onions slowly over a low heat.
Cook for about 30 minutes, stirring often until the sauce becomes sweet and sticky.
Remove from the heat and keep warm.
Melt the remaining butter in the same pan.
When sizzling, add the liver.
Brown it for a minute or two, then cook the other side for another minute.
The quicker the liver is cooked, the more tender and moist it will be - it should be pink inside.
Remove from the pan and keep warm.
Add the vinegar to the pan and scrape all the pan juices together, adding salt and freshly ground black pepper to taste.
Add the crème fraîche and allow to melt.
Pour over the liver and serve with the onions and mashed potato.


Liver patties

800 g lamb's liver, membrane and main arteries removed
4 slices bread, crusts removed
1 onion, finely chopped
2 green apples, cored, peeled and finely chopped (optional)
3 extra-large eggs, beaten
60 ml chutney
50 ml white grape vinegar
210 g self-raising flour
80 g oats
50 ml finely chopped parsley
2 ml nutmeg
2 ml ground coriander
salt and freshly ground black pepper to taste

Mince the liver or chop finely in a food processor. Add the bread (1 cm thick slices), onion and green apples and mince. Remove from the food processor and add the eggs, chutney and vinegar. Mix well. Add the self-raising flour, oats and flavourings and mix well. Heat the oil in a pan and place spoonfuls of the mixture in the oil. Fry until brown on the outside but slightly pink inside. Drain on absorbent paper. Serve hot with tomato and onion mix and mashed potatoes. Makes 48 patties.


Liver loaf

700 g sheep's liver, membrane and veins removed
700 g veal
2 large onions
2 cloves garlic
60 g soft white breadcrumbs
175 ml red win
1 egg, beaten
pinch nutmeg
salt
pepper
250 g streaky bacon, rind removed

Preheat the oven to 180 ºC (350 ºF). Mince the liver, veal, onion and garlic together. Add the breadcrumbs, red wine and egg and season to taste with nutmeg, salt and pepper. Line a 23 x 13 x 7 cm loaf tin with the bacon, allowing the ends to drape over the sides of the tin. Turn the liver mixture into the loaf tin. Fold the bacon over the liver mixture. Place the tin in a dish of hot water and bake for 2 hours or until done. Serve hot or cold with homemade bread.


Sebete se halikiloeng (Fried liver)

500 g lamb's liver
30 ml oil
60 ml flour
salt and pepper to taste

1. Slice the liver thinly, remove the sinews. Dust with seasoned flour. 2. Heat oil and pan-fry liver on both sides until brown but not thoroughly cooked. 3. Serve on pap with tomato and onion gravy and moroho or spinach.


Skilpadjie

kudu liver, cleaned and diced
flavour enhancer such as Aromat and pepper
mutton caul

Season the diced liver with flavour enhancer and pepper to taste. Cut the caul into squares and spoon a little of the liver mixture onto each square. Fold each square into a parcel, covering the liver completely, and secure with cocktail sticks. Cook slowly over the coals until golden brown and cooked inside. Serve immediately.


Sweet 'n sour liver

750 g sheep's liver (skin and membranes removed), sliced
125 ml brown vinegar
3 whole cloves
2 ml peppercorns
1 bayleaf
cake flour for rolling the liver in
oil for frying
2 large onions, sliced
60 ml brown sugar
salt and black pepper to taste

Marinate the liver slices for one hour in the brown vinegar mixed with cloves, peppercorns and bay leaf. Remove the liver slices from the marinade but reserve the marinade. Roll the liver slices in the flour, shaking off any excess. Fry the liver in a little heated oil until the liver slices are tender and done. Remove from pan. Add the marinade, onions and brown sugar to the pan and stir, scraping up the brown residue in the bottom of the pan. Reduce the heat and simmer until a thick sauce has formed. Add liver and heat through. Season to taste with salt and black pepper and serve with chutney and white rice. Serves 6.

 

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