I am once again featuring recipes
from Annie Eksteen's recipe eBook containing the best 5 South African
recipes in different categories. This time I am featuring bredie or stew
here for more info on the recipe book which makes the ideal gift for
someone far away.
Right click here and download a
file in Acrobat on how to handle a Hijack situation.
Have you run out of ideas on what
to put on the kids and hubby's daily sarmies? From all over the world I
have been receiving ideas for the ultimate Wacky Sarmy, so
click here and pack a surprise in the lunchbox! If you have your own
special Wacky Sarmy, please
email me and I will add it to this page.
If you are living outside South
Africa and know of a shop that sells South African food or goods, please
let me have their contact details so I can add them to my
SA Food page! And if you are longing for good old SA food, just click
on the link, there might just be a store close to you!
Reduce your monthly short
term insurance premium,
click here for a free online quotation!
And while you are busy,
click here and apply online for your Barclaycard!
I have never been a great garlic
fan, a little in some dishes is enough for me. However, some people seem
to enjoy smothering their food with the herb!. Here is an article on
garlic that was sent to me, if I get positive feedback I will feature some
more herbs in future newsletters
HERBS - GARLIC
Garlic is a very popular member of the onion family. It has been used
medicinally for hundreds of years. The slaves who constructed the pyramids
of Cheops were fed garlic daily to sustain their strength.
Garlic is an easy plant to grow, liking full sun and well-drained soil. A
leaf mulch will keep the soil moist and cool. Harvest your garlic before
the frost arrives.
Garlic grown near roses, deters greenfly. Garlic will inhibit the growth
of peas and beans.
A little chopped garlic added to your dog food helps to keep him free of
ticks and fleas.
Cloves of garlic, slightly crushed, can be placed in food containers, to
keep them free of weevils.
Two crushed cloves of garlic, mixed into 500ml of water and sprayed on
plants, controls aphids.
4 Litres of boiling water, 4 crushed garlic cloves, 4 handfuls of khakibos
leaves and 250ml washing powder, mixed together and poured down antholes,
gets rid of the ants.
Fresh garlic included in the daily diet is beneficial for so many
different disorders, I cannot mention them all.
It is used as an antiseptic, general tonic, worm deterrent and is
considered to have antibiotic properties.
An old folk remedy for rheumatism is made by mashing garlic with honey,
and rubbing it onto the affected areas.
In India garlic is rubbed over window sills and around doorways to repel
snakes, and the warmed juice is used in drop form for earache.
Pour boiling water over crushed garlic and inhale the steam to treat all
lung ailments, including tuberculosis, bronchitis and pneumonia.
Colds and fevers may be treated by eating raw garlic, or by drinking the
Peel and chop 3 garlic cloves, simmer in 625ml of water until the liquid
is reduced by half. Strain, and add 185ml apple cider vinegar and 100g of
sugar or honey. Place the garlic in a bottle and cover with the syrup.
Keep in the refrigerator. One dessertspoon should be taken at night for
chest colds and asthma.
Garlic is a very strong flavouring, and can be added to most savoury
Garlic is delicious in salad dressings and marinades.
Chopped garlic can be added to butter to make garlic butter.
The garlic bulb can be baked whole and eaten as a vegetable.
Garlic leaves have a more subtle flavour, and can be used chopped finely
in dishes that require a more delicate taste.
Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country.
If you collect fridge magnets, I will gladly swop with you!
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
Wacky Sarmies - add your
fav sarmie (some great sarmie ideas here!)
Animal Facts - Some
interesting stuff here
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
CHICKEN AND CABBAGE BREDIE
1 kg chicken portions
60ml sunflower oil
2 large onions, sliced
1 medium cabbage, finely shredded
2 leeks, chopped
2 sticks celery, chopped (include leaves)
6 medium potatoes, peeled, coarsely diced salt, ground
15ml dry white wine or lemon juice
Heat oil in a large saucepan and sauté onion until golden. Add chicken and
brown on all sides, then add cabbage, leek, celery and potato. Season to
taste with salt and ground black pepper and moisten with wine. Cover and
simmer very gently for about 45 minutes until chicken and vegetables are
cooked. Add water only if there is a chance of the bredie burning. It is
best in its own juices.
SAFARI GAME STEW
2kg game meat, chopped into small pieces
5 rashers rindless bacon, chopped in pieces
1 onion, chopped
1 clove garlic, crushed
500ml red wine, warmed
30ml vinegar, warmed
5 whole cloves
5ml ground coriander
2 bay leaves
1 stalk parsley
15ml smooth apricot jam
125g dried apricots
In a large saucepan or cast iron cooking pot, heat the oil. Fry the bacon
until crispy. Set aside. Brown the meat on all sides, a few pieces at a
time. Remove the meat and set aside. Add the onion and garlic. Sauté until
tender. Return the meat to the pot and add the wine and vinegar. Add the
cloves, coriander, bay leaves and parsley. Allow to simmer until the meat
falls away from the bones. Discard the bones, bay leaves and whole spices.
Arrange the fruits on top and allow to simmer for a further 30 minutes.
Makes 8 servings.
50ml olive oil
2 leeks or onions, thickly sliced
10ml minced garlic
2 sticks celery, chopped
2x410g cans tomatoes chopped
2 bay leaves
500g kingklip fillets, skinned, cubed 62ml dry
25ml tomato paste
1 ml turmeric
500g other fish of your choice
500g king prawns, uncooked
2 lobster tails, uncooked, cut into rounds with shell intact
Heat the oil and sauté the leeks, garlic, and celery, cook until leeks are
soft. Add tomatoes, bay leaves, turmeric, wine and tomato paste. Bring to
the boil, simmer, uncovered for about 15 minutes or until thickened
slightly. Place the fish, lobster and unshelled prawns on tomato mixture,
simmer, covered for 5 minutes or until the prawn are cooked. Serve on pasta
or with garlic toast.
1 large onion, chopped
5ml minced garlic
1kg mutton (neck or shin)
salt and pepper to taste
150ml chicken stock
125ml dry white wine
½ ml cayenne pepper
500g waterblommetjies, cleaned
2-3 potatoes, peeled and diced
Sauté the onions and garlic in heated butter and oil mixture in a heavy
saucepan until soft. Remove with a slotted spoon and set aside. Add meat to
saucepan and brown. Season with salt, pepper and sugar. Return onions and
garlic to saucepan and add stock, wine, vinegar and cayenne pepper. Bring to
the boil and simmer, covered for 1-1½ hours or until meat is just tender.
Add waterblommetjies, and potatoes and simmer until vegetables are tender
but not mushy. Taste and adjust seasoning. Serve with rice and baked sweet
potatoes. This bredie can be placed in a casserole dish and cooked at 180C
for 1½ hours.
1kg beef or mutton shoulder
2 tablespoons oil
1 tablespoon butter
2 teaspoons sea salt
½ teaspoon freshly ground black pepper 2 onions -- chopped
6 ripe red tomatoes
170g can tomato paste
1 teaspoon sugar
¼ teaspoon chili powder
½ teaspoon paprika
3 cloves crushed garlic
1 teaspoon mixed herbs
1½ cups water
1 chicken stock cube
3 potatoes -- diced
1 tablespoon potato flour
Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed
saucepan until the butter discolors. Add the meat in batches and stir-fry
until brown. Remove each batch with a slotted spoon and keep aside. Season
the browned meat with salt and pepper. Brown the onions in the remaining
oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar,
chili, paprika, garlic, herbs, water and stock cube. Bring to a slow
simmering boil. Add the prepared meat. Simmer the bredie very slowly for 2
hours. Add the cubed potatoes and continue simmering for another ½ hour.
Thicken the gravy with a little potato flour mixed with water. The bredie
improves with keeping. Prepare a day in advance and leave to mature in the
refrigerator. Reheat and serve with fluffy steamed rice to which a handful
of chopped parsley has been added.