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Category Archives: Safer food
Steak of the Nation – Braai Day – 24 September
Braai day – 24 September – http://braai.com/
http://en.wikipedia.org/wiki/Heritage_Day_(South_Africa)
“In 2005, a media campaign sought to “re-brand” the holiday as National Braai Day, in recognition of the South African culinary tradition of holding informal backyard barbecues, or braais.”
Jan Braai, head of the National Braai Day initiative, delivers the 2014 Steak of the Nation address ahead of National Heritage Day on 24 September. A day on which all South Africans will be united around fires. #steakofthenation
SuzelleDIY – How to Make a Braai Pie – YouTube
Krummel pap – Putu pap – mieliemeel pap – Zulu style
Ingredients
- White mielie meal (corn flour)
- Water (about 1½ to 2 cups per cup of corn flour)
- Salt
Thick bottom sauce pan with a tight-fitting lid.
Instructions
- Go and get some Iwiza or Impala Maize meal from your local South African shop.
- Add the water in the sauce pan and bring it to a boil.
- Pour the pap into the centre in a heap and without stirring and cover the pot tightly.
- Then turn the heat right down and allow it to steam for 8 or 10 minutes.
- Once a skin has formed over the pile of pap, mix it with a fork. Don’t go overboard and close the lid quickly. There should only be some water left.
- Replace lid and allow to steam at a low heat for another 8 or 10 minutes.
- The mixture may be quite dry and there may be a small amount of dry pap left. Just a add a tiny bit of water.
- Stir with a fork but do not overdo it.
- Replace lid and cook on a low heat for 15 to 20 minutes or longer.
- Mix again and now add salt to taste.
- Close the lid and leave alone till needed.
Top Tip: Add some butter (not disgusting margarine or whatever they call it these days since people figured out how bad it is for you) and as sprinkle of good quality virgin olive oil on the pap after heating it back up in the microwave for a minute or so. hmmm.
Also!!! Make extra because there is nothing nicer than some cold pap with loads of honey and milk as a breakfast treat. Especially the tacky burnt bits if you had any. You threw them away as you thought it was a mistake? Bummer!
Now make some yummy tamatie bredie.
Onions
Mushrooms
Nutmeg
Cumin
Sage
Salt
Pepper
canned tomatoes (lots!)
Whatever veggies are in the fridge really
Some coconut (my secret ingredient)
Some palm sugar (my second secret ingredient)
Remember that this is basically a Spaghetti Bolognese sauce so makes loads and add the leftovers to one of the many glass jars you always keep. Tomorrow you can make spaghetti or just add it to some rice. hmmmm.
Add some boerewors and enjoy!
Ten of the best: South African street food
Ten of the best: South African street food:
Ten of the best: South African street food
Some of the best fun in South Africa happens outside, and perhaps our excellent street food has something to do with it. Here’s a round up of old favourites and a guide for newbies.
Street food and home cooking are the highlights of South African cuisine, and few dishes are more beloved than those we seek late at night, the morning after, or on the run. Ranking these foods against each other would be unfair, and limiting the selection to only five or ten would be criminal. Instead, here’s a selection of national favourites.
Bunny Chow
The Bunny Chow, or ‘bunny’ to addicts, is a Durban invention that was made to eat on the street. A hollowed quarter loaf of bread brimming with hot curry is often topped with sambal and never eaten with a knife and fork. Leave your larny/lanie at home for this one.
The Gatsby
The Gatsby needs little introduction – at least for Capetonians. A foot-long feast that’s impossible to conquer alone, it’s packed with slap chips and your meat of choice. Arguments about where to get the best Gatsby in Cape Town abound, but everyone agrees that a Gatsby without chips is merely a sandwich.
Johnny’s Roti
The chip and cheese Roti, a Durban favourite, is only available at a place the locals call Jonny’s Roti, even though it’s actually Sunshine Chip N Ranch. This is a hungover student’s dream that could keep a small family satisfied. The only other branch is in Mowbray, though it’s not as famous in Slaapstad.
Samosas
There’s only one ‘o’ in samosa, but you wouldn’t know it in Mzansi. These golden, joy-filled triangles pervade South African markets, bakeries, corner shops and even petrol stations. Some like ‘em with soy, others with spicy chicken, and the hunt is usually on for either a pile of little bites, or a face-sized snack.
Boerie Rolls
Companion to every sports game, festival and Saturday morning parking lot, the Boerie Roll is a South African staple. The smell of frying onions alone will have you lining up for as long as it takes to get a tomato-sauced boerie in a soft white roll.
Amagwinya
Vetkoek’s status as a street food is debatable, but amagwinya leaves no confusion. Traditionally topped with jam, cheese or mince, the heart-attack in your hand is great before a night out.
Walkie Talkies
Walkie Talkies, and perhaps Smileys, are some of our scariest street-side treats. Smoking skottels bubbling with deep-fried chicken feet may not appeal to everyone, but dedicated munchers keep fires alight on the road home to the kasi.
Masala Pineapples
Masala-coated pineapples may not be famous, but they’re certainly a long-established street food. Served on the Durban beachfront for decades, they’re a sweet and spicy snack for brave newbies and old fans.
Fish and Chips
We share our love for harbour-side fish and chips with Kiwis, Aussies and – of course – the Brits. Whether you like your chips slap or crispy, and with snoek or hake, you’ll probably be hounded by seagulls.
Pies
Pies – or what the Brits would call a ‘pasty’ are certainly padkos, if not street food. When not near a padstal, the best place to get a pie is at a bakery, or – believe it or not – a petrol station. Locals have been known to choose to fill their tanks at certain places only because they stock their favourite brand.
Kota
A Sowetan cousin to the Bunny Chow, the Kota loaf is a blue collar basic. Another petrol station staple, it consists of a quarter loaf of white bread houses hot chips and viennas or polony topped with tomato sauce.
With no mention of Shawarmas, Prego rolls or Sosaties, this list is far from complete. What are some of your favourites when it comes to street chow?
Easy BBQ Chicken – How to Make The Easiest Way – YouTube
How to make Biltong, Making a Biltong Box, How to Spice Biltong
How to make Biltong, Making a Biltong Box, How to Spice Biltong:
Wednesday, March 20, 2013
Biltong and Droewors Challenge
BATTLE IT OUT FOR THE BEST DROËWORS WITH R60 000 IN PRIZE MONEY
After the successful Stellenbosch Hills/Freddy Hirsch Biltong Challenge in 2012, it was decided to alternate between crowning South Africa’s best biltong and droëwors maker every year.
Registration is now open for the Stellenbosch Hills Droëwors Maker of the Year challenge.
“Stellenbosch Hills was the first cellar to combine two proudly South African delights with our Biltong & Wine Adventure to be enjoyed at our cellar door,” says PG Slabbert, Winemaker and Manager of Stellenbosch Hills about this exiting competition.
Read more below:
http://www.stellenbosch-hills.co.za/biltong-droewors-challengs.php
After the successful Stellenbosch Hills/Freddy Hirsch Biltong Challenge in 2012, it was decided to alternate between crowning South Africa’s best biltong and droëwors maker every year.
Registration is now open for the Stellenbosch Hills Droëwors Maker of the Year challenge.
“Stellenbosch Hills was the first cellar to combine two proudly South African delights with our Biltong & Wine Adventure to be enjoyed at our cellar door,” says PG Slabbert, Winemaker and Manager of Stellenbosch Hills about this exiting competition.
Read more below:
http://www.stellenbosch-hills.co.za/biltong-droewors-challengs.php
Tuesday, November 13, 2012
A full Biltong Box in all its glory
Some action shots of the Biltong Box in full swing, finally managed to actually fill it once. Took a total of 40 lbs of meat to do the job.
Thursday, May 24, 2012
Biltong Box – Fan and Light power diagram
On request please find a diagram which illustrates the power configuration for the fan and light combination.
An AC power splitter and LED light transformer can normally be sourced form a local hardware store. The PC fan normally only needs a 1 AMP 12V power source.
If your FAN spins the wrong way, simply change the wires around on the 12v side of the transformer.
Wednesday, May 2, 2012
Biltong Spice Preparation – How to Make Biltong Spice
Here is a recipe for Biltong Spice, this one is quite strong on the Chilli and Garlic front and could probably do with a little more salt than used. As I always say, rather less than have a salty batch you can’t eat!
Do test batches of Biltong as you go and enhance the flavours by relatively small tweaks (or large if it was extreme) based on the last Biltong batch.
Here are the ingredients:
– 200g Coriander Seed
– 130g Garlic Flakes
– 120g Dried Chilli
– 50g Coarse Salt (remember fine salt is more salty!! so be careful just substituting this – not recommended!!)
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| Grind up the Coriander Seed (I use a blender) |
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| The mixed Biltong Spice |
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| The final product (well in progress) |
Tuesday, April 3, 2012
What’s needed?
Hi All, What would you like to see here? Comment away please and hopefully I can do more to help you out. Cheers Clinton
Wednesday, November 23, 2011
Movember and New Homemade Biltong Spice
Hi
Been playing around with some Biltong spices, courtesy of a mate in South Africa (who was donated my Biltong box before I moved to the UK). The spice mix isn’t quite perfect and been playing with various combinations of the following:
– Coriander seeds (300g blitzed in a blender but quite rough, don’t destroy the seeds)
– 2 x Spice bottles of Garlic Flakes (the normal spice bottles you but at the store)
– Course Salt
– Dried Chilli, about 100g
– Optional: Throw in some Safari Crowne National Spice Mix for additional flavour
On a separate note, been doing Movember….for those unsure take a look at my dodgy ‘tash for the month of Movember. http://mobro.co/ClintonThomson.
Donations to this worthy cause are welcomed, they all go direct to the charities laid out on the web page.
Buttermilk Rusk Recipe – Yeast
20 grams dried yeast (2 dessertspoons / 4 teaspoons / 20 ml / 2 sachets)
95 grams sugar (½ cup)
726 grams buttermilk (3 cups)
230 grams melted butter (1 cup)
1.36 kg white bread flour (3 pounds) – preferably Eureka Mills stone-ground (or in US, All-Purpose Flour)
1 Tablespoon salt
1 teaspoon bicarbonate of soda
Sift all dry ingredients together to ensure adequate dispersion throughout the mixture. Make a well in the center for the wet ingredients, and, either mix by hand, working in circles from the center out, or using the dough-hook of your mixer, mix all ingredients together. Knead lightly until the mixture comes together:
Place under a wet cloth, covered with a towel, until the mixture has risen to double the original volume.
At this stage they say shape into balls.
Shape into balls, then pack them tightly into a lightly greased baking pan (I use the left-over melted butter from the recipe to grease it). Leave to rise until doubled in size:
Bake at 200C, gas mark 6, 400F for 20-30 minutes until just cooked. The bread should be a light beige
Buttermilk Rusks: Egte Karringmelkbeskuit | Kathryn’s Foodies Channel
Vetkoek
Vetkoek is a favorite South African food especially when served with a hot savory filling like minced beef or apricot jam and strong coffee. You use the same dough as you need for white bread but rather than bake the bread you fry dollops of the dough in hot oil. Typically you would make enough bread dough for 2 pans but use one pan for vetkoek.
This recipe is not unique to South Africa but nonetheless South Africans would argue that it is indigenous. For my UK friends that can not articulate “fetkoek” I just call them DB’s or Dough Balls.
All I know is that I enjoy making and eating it. Here is how.
Ingredients
980 g (7 x 250 ml) white bread flour or all-purpose flour
10 ml salt (2 teaspoons)
15 ml sugar (3 teaspoons)
10 g instant dry yeast
70 ml Salted Butter (65g)
about 650 ml (2 cups) lukewarm water
2 tablespoons of oil
sunflower oil for deep-fat frying
Making The Dough
Mix sugar and yeast with some lukewarm water and leave to foam if using active yeast.
Sift flour, salt and sugar together. Add instant dry yeast and mix.
Rub butter into dry ingredients and gradually add lukewarm water to mix to a soft dough. Add more water if needed.
Turn out onto a lightly floured surface and knead dough for about 10 minutes until smooth and elastic. Place dough in an oiled bowl, cover, and allow to rest for 20 minutes.
After first rising, knock down and divide dough into 36 pieces. Cover the bowl with plastic wrap and a cloth and allow to rise until double in volume about 45 – 60 minutes.
Process
Pour the cooking oil into a frying pan to have about 1-1½ inches of oil in the pan. Heat the oil to about 375°F.
Divide the dough into balls.
Flatten the dough until it is about 1 inch thick and about the size of your palm.
Place two or three pieces of the flattened dough at a time into the oil. Fry each side until golden brown.
Ray Say What? 