Friday, 20 September 2013

Eat Like A South African Boer

Hi peeps!

Firstly; I'd like to make a correction thanks to Leslie; that credit for the Cream Puff recipe back in April is to go to a Vickie Fox. Thanks for bringing this to my attention, Leslie and apologies for any inconvenience and upset that this honest mistake has caused you. Apologies also to Vicki Fox too and thank you for a wonderful cream puff recipe. Secondly; a quick HAPPY BIRTHDAY to Yolandie Labuschagne!! Hope you have one magical day; Dolla and that Gertjie and Righart spoil you stukkend this weekend!!

Once again; I haven't done an Eat Like in a while so I thought it would be nice to take a look at my home country and my heritage and show ya'll how we do it here in sunny SA. I have done a few SA recipes already; which include vetkoek and mince, bobotie and paptert. Today I want to go a little deeper and show you how the Afrikaans people of SA chow down. With our National Braai Day happening on Tuesday 24 September; (YES!! South Africa celebrates Heritage Day and has a public holiday dedicated to having a bbq!! That's how much we love having bbq's!!!); its the perfect time to eat like a boer.

Tjops En Dop Marinade - by Chef Shants
Ingredients:
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 tsp cayenne pepper
1 Tot Klipdrift Premium
1 can of beer (Castle works best)
Salt
1/4 cup Olive oil
Whole Peppercorns
1 cup Mrs Balls Chutney
2 tblpsn Worcestershire Sauce
1/4 cup lemon juice.
1 tblspn brown sugar
1 tblspn honey

Method:
Finely dice the peppers and pop in a shallow, rectangular pyrex bowl. In a jug; mix all the liquid ingredients together plus the sugar and honey. Mix very well. Pour over the peppers and season with salt and peppercorns. Place your chops into the marinade; cover with clingwrap and pop in the fridge for 3 hours. Turn chops once. Pop on braai when ready and baste with leftover marinade.

Easy Chips Dip - Tannie Marianne Fourie
Ingredients:
1 tub smooth, plain cottage cheese
1/4 cup Mrs Balls Chutney
1 packet brown onion soup.

Method:
Decant cream cheese into a small bowl; add other ingredients and mix very well. Serve with your pre-braai snacks.



 
Peach and Pineapple Chilli Pasta Salad - Chef Shants
Ingredients:
1 small tin peach halves in syrup
1 small tin pineapple halves in syrup (or freshly chopped pineapple pieces)
Salt
Pepper
1 punnet button mushrooms
2 cups mayonnaise
Garlic
Olive oil
1 packet of pasta of your choice. (I find the mixed Twirls work beautifully)
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 medium onion; finely chopped
3 fresh tomatoes; finely diced.
Some Feta cheese wheels
1/2 block small cubed Mature cheddar cheese.
6 gherkins, chopped.

Method:
Boil your pasta in salted water till el dente.
While your pasta is boiling; chop your mushrooms in half and toss into a heated frying pan with garlic and olive oil and fry till tender.
Bomb your cooked pasta in a large serving bowl; add the cooked mushrooms; the finely chopped onion and tomatoes; the chopped pineapple pieces with the peach pieces and mix. Sprinkle over the curry and cayenne pepper and give it a good mix; season with salt and pepper and toss through the mayonnaise. Mix in the cheese blocks and the gherkins and crumble over feta. Serve immediately.
-credit to google for images.

Have a fabulously funky weekend, peeps! And see ya'll soon again.

*Warm South African Boere Braai hugs*
Chef Shants xxxxx

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