Friday, February 8, 2008

The Ultimate Boerewors Roll

Boerewors rolls, or boeries, are the staple diet of many a South African. Throwing a piece of braaied boerewors into a buttered roll, then squirting some tomato sauce and mustard in, couldn't be easier, or tastier. We intend to take this to the next level.

Hotdog Rolls
Mello 'n Mild (American Mustard)
Smooth Chutney
Avocado Pear

Make a nice hot fire with your choice of wood, charcoal or brickettes. Once it's ready to cook, throw some boerie on the grill and turn when necessary till not pink inside, but still juicy.

While the boerie is cooking, you can cut the onion in half and slice thinly. Fry these in the pan till soft but with a little bit of crunch and flavour remaining. Slice the tomato and cucumber. Peel and slice the Avo. If the boerie cooks quicker than the prep time, keep it in a closed container to keep warm and juicy.

Butter as many rolls as necessary and place some cucumber, tomato and onion in each. Place a roll length of boerie in the roll. Layer a couple of pieces of avo over the boerie and squirt in a good dose of chutney and mustard.

Devour and repeat! This meal goes well with beer, or if you want to go the whole hog, some brandy and coke goes down well with it.

This picture doesn't serve any purpose besides whetting your appetite a little bit more. How can you resist?!

Wednesday, February 6, 2008

South African Ostrich Nachos

Here is something we made as a bit of an experiment. Well, I use "we" sparingly since I was busy doing some work while Michelle prepared most of it. The ostrich mince can be swopped with beef mince if you're not a fan, but I think the ostrich is the healthier "other red meat".

400g Ostrich Mince
1.5 Large Onions
Garlic Cloves to taste preference (we used 6 small ones)
Half Green Pepper
Half Red Pepper
Half Yellow Pepper
2 Small Tomatoes
1 Chilli (more if you like it spicy)
Peri Peri Powder
Cumin Powder
Tomato Sauce
Cheddar Cheese
Cottage Cheese
Large bag of Chilli Big Korn Bites

Dice one large onion and the garlic and fry them in a little butter. Dice a quarter of each pepper and add to the onion and garlic. Cook till the onions are transparent. Add a tablespoon of Cumin to the mix and then sprinkle some peri peri and coriander in.

While you're wating for the onions to cook, start preparing the salsa by dicing the tomatoes, another quarter of each pepper, half an onion and the chilli. Add some salt and pepper to taste and mix in a bowl.

The onions should be done by now, so add the mince and a cup of water (enough to prevent it from burning). Cook until you're satistied the meat is done (20-30mins).

Lay the chips on a plate, spoon the mince over the chips, then add some salsa on top of that, some cottage cheese, a few more chips, grated cheddar cheese and some more cottage cheese if you like.

Pop the plates under the grill to melt and slightly brown the cheese. Remove and serve.

Awesome with guacomole and sour cream.

Monday, February 4, 2008

Bacon & Tomato Pasta

Here is our second installment in so many days. Something a bit easier to cook than last night but really tasty and if you're moderate with the cheese and bacon, it's healthy too.

3/4 Bacon Rashers
1 Tin of Tomatoes
3/4 Garlic cloves
Pasta (we used Granoro Tagliatelle from the local Spar)
Parmesan Cheese

Fry the bacon in a pan with a little butter till crispy then remove it and place in a paper towell lined bowl to absorb the grease. Leave it to cool while you cook the rest.

Chop the basil and parsley into chunky sized pieces. Peel and crush (or finely chop) the garlic. Add the tin of tomatoes to a saucepan over a medium heat along with the garlic, basil and parsley. Simmer for about 20-30 mins.

While the sauce is simmering, cook your pasta as per instructions. Remember to not over-do it and use salt to add some flavour. I also like to throw a little olive oil into the pasta in the colander when draining to prevent it sticking (adding it to the water while cooking does nothing, so don't bother).

Cut the bacon up into thin slices, throw into the mix and stir it in.

Dish up the pasta first and throw the amount of sauce on top to your liking. Sprinkle the Parmesan over to taste and devour.

This goes well with a glass of red wine, or two if you're not driving, or three if you're not driving nor working tomorrow, or more if you've had a bad day and not driving nor working tomorrow. If you feel bad, don't. I buy Tassies by the box...

Sunday, February 3, 2008

Roast Lamb Shanks & Veg

This is the first of our recipes and a bit of an experiment both in the cooking aspect as well as the photography and publishing.

2 medium sized lamb shanks
6 cloves of garlic
4 medium potatoes peeled and halved
Dried rosemary
Half cup of red wine
1 tbsp Worcestershire Sauce
1 tsp Soy Sauce
1 tbsp Chutney
Robertsons Seasoning Salt

Peel and cut 2 of the garlic cloves into thin slices and make small holes in the lamb shanks with a sharp knife. Insert the slices with some of the rosemary into the holes. Sprinkle some seasoning salt and more rosemary over the lamb shanks. Heat a pan with butter and brown the meat.

Mix the wine, chutney, Worcestershire and soy sauce together.

Preheat a baking tray in the oven with a little bit of butter (180 deg. c) and when the meat is browned, place it in the tray alongside 4 un-peeled garlic cloves and the potatoes. Pour the remaining butter from the pan over the meat and veg followed by the wine mixture and place the tray in the oven.

Cook for 1.5 to 2 hours, turning and spooning juices over everything at 30 minute intervals.

Serve with peas, red wine and some gravy if you like.

We'll try to post something new as soon as possible. Perhaps a braai recipe or maybe a potjie.

Kicking things off

This blog has been setup by my fiancee and myself to publish what we prepare as everyday food. Sticking to foods available in South Africa, the recipes here should all be possible to do for anyone living here, and probably just fine for most parts of the world.

Most cook books and websites offering recipes offer strange localized ingredients that we struggle to find in shops, so we thought it would be handy to show things that are pretty accessible in SA.

I hope you enjoy, and the first post will be landing either later this evening (GMT+2) or some time tomorrow. I'm already drooling over the thought of this lamb shanks recipe.