Category Recipes

Meaty Moments – Freshly Blogged Challenge 2!

Happily no-one in the challenge has been chopped yet – but I still feel incredibly lucky to be in the competition 🙂

At first, this week’s challenge looked starkingly simple.  Who wouldn’t make a stew and dumplings when given beef shin, a Knorr Stock Pot and beef suet to work with?  The room for playing came in the form of a PnP soup mix.  As easy as it would be to throw all the ingredients of the pack into the stew and come out with something delicious, I wanted to have something more on the plate than a hearty stew.  It had never occured to me to buy the soup mix and use it for anything else than my nourishing whole free-range chicken soup...

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Frozen Assets – Freshly Blogged Challenge 1!

It is ironic that my first challenge for Freshly Blogged was the last time I cooked in my Noordhoek home.  In early July, my son and I moved from the suburban part of Noordhoek to our new rental property in the quaint collection of Harfield Village cottages. 

And so it was with pure elation that I set to work transforming the ingredients of the first challenge – eager to enjoy my last precious moments spent cooking in that now familiar space.  Knowing that the next week I would be getting used to new cupboard space, work surfaces and an unfamiliar oven; made me appreciate the galley-like kitchen even more. 

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Roasted Butternut and Aubergine Couscous Salad

To make the Roasted Butternut and Aubergine Cous Cous Salad:

Dice 2 medium peeled and seeded butternuts into large blocks, dice 2 aubergines into medium blocks, thickly slice 2 red onion. Mix olive oil with chopped fresh ginger and garlic in a bowl and then add NoMU Moroccan Spice and a dash of cinnamon and turmeric. Throw in the butternut, aubergine and red onion and mix well. Bake this in an oven dish until cooked through and browning, about an hour at 180·c.

Meanwhile, prepare the couscous. Put a glug of olive oil, a sprinkling of white balsamic vinegar and a light dash of sumac and seasoning into the large ceramic flat dish you are going to use for the couscous. Stir the dressing together with a fork, then add the couscous and stir together quickly...

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Chicken and Apricot Potjie

This is a recipe given to me by my aunt, and I am not sure of the origin.

Ingredients:

1 tbsp Butter

1 tbsp Cooking Oil

1.5 kg Chicken, cut into pieces

2 Onions, medium, sliced

2 cloves Garlic, chopped

1 small piece Root Ginger, chopped

1 tbsp Medium Curry Powder

1/2 tsp grated Nutmeg

1 tsp Tumeric

500 ml Ginger Ale

4 Cardamom Pods, crushed

1 stick Cinnamon

1 Bay Leaf

1 tsp Salt

2 tbsp Lemon Juice

250 g Dried Apricots

3/4 cup Natural Yoghurt (or coconut cream)

1 tbsp Cake Flour

Fresh Coriander for garnish

Method:

Heat butter and oil in the potjie pot. Add chicken pieces and brown well. Add onions, garlic and ginger and sauté until onions are translucent.

Add curry powder and cook for about 3 mins, stirring occassionally. Then add nutmeg, coriander and turmeric...

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Oriental Marinaded Beef Rump Skewers

These skewers are very easy to make and always go down well at a canapé function.  I use beef rump as it has a good flavour, but fillet will work too.  For canapé size, use short skewers.  I’m not going to give exact measurements for this recipe, as it depends on how many people you’re feeding.  I usually serve the beef rump skewers at room temp, which makes them a good make ahead canapé.

Firstly, mix together a glug of soya sauce, a drop of fish sauce, a dash of sweet chilli sauce and a handful of chopped fresh coriander.  Cube the beef rump steaks into 2cm cubes and place in the marinade for a few hours.

Once the flavour has infused, thread three cubes on to each skewer.  Heat a pan and then add a small amount of oil...

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South African Heritage Day Celebration!

(Personal Chef Joanne Clegg gets demoted to salad maker; her cousin is promoted to Tongmaster and her aunt steals the show with a Chicken and Apricot Potjie and a Fresh Strawberry Pavlova – recipes below)

It was with absolute glee that I accepted an invitation, to join my aunt, uncle and cousin for a Potjie braai on Saturday – the 24th of September which marks our Heritage Day public holiday.

Heritage Day is the day on which South Africans are encouraged to celebrate the diverse the diverse cultural heritage that makes up our “rainbow nation”.

This day is now synonomous with “National Braai Day” or “Braai4Heritage”, an initiative by Jan Scannell (better know as Jan Braai – @janbraai on twitter) to unite South Africans on Heritage Day around the collective love of a “braai”...

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