Hot-Sweet pork Chops

Ingredients

·         2 pork chops

·         Salt to taste

·         ¼ tsp. ground ginger

·         ¼ tsp. curry powder

·         2 tsp. grated orange rind

·         2 tsp. prepared mustard

·         2 tsp. honey

Preparation

1. Cut off the skin and excess fat from the chops.

2. Sprinkle both sides with salt.

3. Mix the dry ingredients together, and then make into a paste with the orange rind, mustard and honey.

4. Spread half over one side of both chops and grill under medium heat for 7 minutes. Turn the chops over and repeat the same with the second side.

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Fried Rice Meal

Ideal for a light meal.

Ingredients

·         3 chives, finely chopped

·         125 g button mushrooms, sliced

·         3 eggs, beaten

·         50 g frozen prawns, medium sized and peeled

·         2 cups cooked rice

·         2 tbsp. soy sauce

·         ¼ cup frozen peas

·         Salt and pepper to taste

·         Oil for frying

Preparation

1. In a saucepan, brown the chives and mushrooms in a little bit of oil over medium heat.

2. Add the beaten eggs and stir-fry it until cooked but still creamy. Remove from pan and keep warm.

3. Stir-fry the remainder of the ingredients for about 2 minutes until warm. Add the eggs again and mix through. Add salt and pepper to taste.

Serve immediately.

Serves 4. 

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Traditional South African Biltong Potjie

This is a traditional South African dish with the main ingredient also a traditional South African delicacy – Biltong is a kind of cured meat that originated in South Africa. Many different types of meat are used to produce it, ranging from beef through game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats, but differ in their typical ingredients, taste and production process; in particular the main difference from Jerky is that Biltong never has a sweet taste.

Potjiekos has been part of the South African culture for centuries, in fact since the days of the first settlement at the Cape when food was cooked in a black cast-iron pot hanging from a chain over the kitchen fire. Later the black pot accompanied intrepid pioneers who moved into the country. As the Victorian era unfolded, so the delights of the bubbling black pot made way for magnificent oven roasts, and later still the traditional braaivlieis (barbecue) in the 1950’s and 60’s. The pot’s re-emergence in the late 1970’s coincided with the escalation of meat prices and it was then that food magazines and books started publishing articles on the art of Potjiekos cooking.

Ingredients

·         6 whole onions, peeled

·         500 g mushrooms

·         750 g biltong, sliced

·         1 tin (200 g) sweet corn kernels

·         200 g noodles – prepared according to package directions

·         ½ green pepper, sliced

·         500 ml fresh cream

·         2 cups grated cheddar cheese

·         15 ml olive oil

·         Seasoning to taste

Preparation

1. Heat the oil in the potjie and fry the onions and mushrooms until done.

2. Add the biltong and the noodles and stir in the seasoning.  Place the green pepper and sweet corn on top of it.

3. Pour over the cream and lastly spread the cheese on top.

4. Keep the potjie over low fire until the cheese has melted thoroughly.

Enjoy this traditional South African dish!

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How to Make Basic Pot Roast of Beef

Ingredients

·         2 kg whole rump steak

·         2 tbsp. flour

·         3 tbsp. sunflower oil

·         1 onion stuck with 2 whole cloves garlic

·         1 bay leaf

·         1 tsp. freshly ground black pepper

·         ½ tsp. salt

·         1½ tsp. thyme

·         1 cup beef broth

·         6 carrots cut into 5 cm lengths

·         12 small white onions peeled

·         2 small turnips, quartered

Preparation

1. Rub the meat with flour. Heat the oil in a heavy-based saucepan and sear all sides of the meat.

2. When well coloured, add the onion, bay leaf, pepper, salt, thyme and broth. Bring to the boil and simmer covered for 2 hours.

3. Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

4. Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

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Make This Tasty Mustard Steak

Ingredients

·         500 g lean rump steak, cut into chunks

·         Salt and freshly ground black pepper to taste

·         1 tbsp. olive oil

·         1 tsp. paprika

·         2 tbsp. whole-grain mustard

·         ½ cup white wine

·         2oo ml tub crème fraiche

Preparation

1. Season the steak with salt and freshly ground black pepper. Heat the oil in a pan and fry the steak for 5 minutes until browned all over.

2. Add the paprika, mustard and white wine and allow to bubble for 2-3 minutes until the steak is cooked through. Stir in the crème fraiche, season and serve immediately.

Serves 4.

Note: Crème fraiche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraiche made itself as the bacteria present in the cream fermented and thickened it naturally. Crème fraiche is widely available in Europe, but much less so in the US, where most all cream is pasteurized, and therefore has to be fermented artificially. There are commercially produced versions available in select gourmet shops, but it can be hard to find and fairly expensive. Considering how often it is called for in recipes these days, it is surprising that it is so rare.

Most people make a facsimile of crème fraiche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. You can also whip it like whipping cream.

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Make this Tasty Toasted Polony Melt with Avo and Cheese

Ingredients

·         170 g French Polony, finely chopped

·         1 avocado, peeled, pitted and cubed

·         15 ml olive oil

·         10 ml lemon juice

·         1 celery stick, finely chopped

·         2 large spring onions, finely chopped

·         5 ml Dijon mustard

·         10 ml mayonnaise

·         4 cocktail gherkins, finely chopped

·         100 g Gouda cheese, grated

·         4 slices bread

·         A dash hot pepper sauce

·         Salt and pepper to taste

Preparation

1. Combine chopped Polony, avocado, oil, lemon juice, salt and pepper, celery, spring onion, mustard, mayonnaise and gherkins; mix well.

2. Add the hot pepper sauce.

3. Toast the bread, place it on a baking tray, spread the Polony mixture onto the bread slices and top with the cheese.

4. Grill in the oven for a few minutes until the cheese is bubbly and brown.

Acknowledgement: Eskort.com

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How to make Rooibos Fruit Drink

Ingredients

·         4 cups cold, strong rooibos tea

·         2 cups apple juice

·         4 cups granadilla juice

·         4 cups soda water

·         2 tins (100 g each) granadilla pulp

·         1 cup sliced strawberries

Preparation

1. Mix rooibos tea, apple and granadilla juices.

2. Refrigerate the soda water and add to the tea and fruit juice mix just before serving.

3. Add granadilla pulp and strawberry slices for garnish and serve with ice cubes.

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