It was pork ribs and pork sausages on the bbq, a gravy/side dish (meat braising liquid, mushrooms, cauliflower to thicken, and about half a cup of a roux and a dash of milk), corn bread (recipe to follow in separate post) and cucumber salad. Best dinner I’ve had in a while!
Sauce: Well, the ribs were slowly braised in the cast iron pan on the bbq for a while (just in some lamb stock), so once the ribs were removed, the chopped mushrooms and half a head of cauliflower were cooked in the remaining braising liquid until tender. Then I just melted about 3 tablespoons of butter, mixed in 3 highly heaped tablespoons of flour to form a paste, and spooned it into the vegetables. Since the cauliflower had started to disintegrate, this roux bound the whole thing together quite well. That cooked together for a while and we added just a dash of milk to get the consistency right. It was a thick gravy – you could spoon it onto the bread in piles!!
2 TBSP olive oil 1 medium onion, chopped 2 TBSP finely grated fresh ginger root 1 big sweet potato, peeled and cubed 3 cups stock 1 TBSP ground coriander sea salt, to taste freshly ground black pepper, to taste chili flakes, to taste 2 garlic cloves, finely grated
Serve with cold pressed extra virgin olive oil, (cream optional) freshly ground black pepper and some fresh coriander In a stockpot, add olive oil and onions and cook on medium to high heat until translucent. Add ginger and cook for 30 seconds. Add sweet potato and cook for 1-2 minutes, stirring. Add stock (and more water if needed to cover the veggies) and bring to a boil. Once it’s boiling, lower heat, add coriander, season with salt, pepper and chili flakes (if using) and simmer until sweet potato are tender. Turn off heat and allow soup to partially cool, then add it to the blender and puree it. Return to the pot, add grated garlic and stir. Warm it up again before serving
This is a very easy and delicious dish, and it works great as a starter or side dish. You will need, shrimp, garlic, butter, olive oil (or grape seed) and red pepper or chili flakes. If you are planning to put the pan on the serving table, use a cast iron pan if you have one – the cast iron pan looks great for presentation!
Method: Start with roasting the garlic in the pan (one or two cloves), then add the olive oil (grape seed oil will be good as well). Once the garlic is caramelized, add the chili flakes, butter and then the shrimp – the shrimp will cook very quickly (2-3min on med-high heat). Finish with micro greens and fresh lemon juice. This dish would pair well with a Riesling.
Source: http://wineguyskitchen.com TRIED AND TESTED
There are many different variations of bobotie, this recipe is spicy, fruity and goes a long way. This is one of the recipes you can make in advance as this is just tastier the following day. It is EASY to make! You can make this recipe by just adding or minimizing to suit the amount you need. This recipe will serve 8 people.
Group 1 • 30ml Ground Ginger • 30ml Soft Brown Sugar • 30ml Turmeric • 30ml Curry powder • 30ml Crushed Garlic • 10ml Salt • 2ml Pepper • 50ml Olive Oil • 5 Medium Onions sliced in cubes
Group 2 • 2 Slices White Bread soaked in water • 1kg Lean Mince • 150ml Seedless Raisins (sultanas is the best) or any other available • 12 Almonds sliced • 60ml Mrs Ball Chutney • 30ml Lemon Juice • 30ml Worcestershire Sauce
Group 3 • 375ml Milk • 2 Eggs • Almonds for garnish and lemon leaves if available
Step 1 – use group 1 ingredients Heat the oil in a heavy saucepan, add all the ingredients in the hot oil and sauté the onions on medium heat until slightly golden colour.
Step 2 – use group 2 ingredients Remove the excess water from the bread and mix all the ingredients of Group 2 together and add to the saucepan, mix well, make sure that you have turned the heat down, you need to stir the mixture occasionally ensuring that you cover all the meat to an even colour, cover the saucepan and simmer for at least 30 minutes. Then you place the mixture in a oven dish. Decorate with whole Almonds and Lemon Leaves if you have available.
Step 3 – use group 3 ingredients Beat the eggs and milk well and pour over the meat mixture. Place in a preheated 180° oven. For 30 minutes.
Yellow Rice Recipe • 2 Cups White Rice • 1 Teaspoon Salt • 1 Teaspoon Turmeric • 2 Cups of Water • 1 Teaspoon Lemon Juice • (Plus minus 2 Teaspoons Sugar mixed with Cinnamon to be added when cooked) Add all the ingredients together and bring to boil, let it simmer until rice is cooked, will take about 20 minutes, depending on which rice you use, Basmati Rice works perfectly. Remove from the stove; add mixed sugar and cinnamon to taste. On the photo Brown Basmati Rice was used. Make your favourite salad just before serving.
Corlea Smit: I have a microwave version for the busy weeknight when prep-time is short but you still want a delicious bobotie-dinner. I’ve made this one many times. Source: have had it for years, can’t remember where I got it from.
30mL (25g) margarine 1 onion, chopped 20mL curry powder 7mL salt 2mL turmeric juice of 1 lemon 1kg ground beef 50g (150mL) breadcrumbs 175mL chutney 100mL dry white wine 50mL apricot jam 100mL milk 2 eggs
In a 2L casserole dish, melt the margarine on high (100% power) for 1 minute. Stir in the chopped onion and heat for another 3 minutes on high. Add the curry powder, salt, turmeric, meat, and lemon juice and microwave for 5 minutes on high. With a fork, break the meat apart and mix the breadcrumbs, chutney, and wine into the mixture. Microwave covered on medium (70% power) for 10 minutes and let cool slightly. Beat the milk and eggs together, pour over meat, and microwave on medium-low (50% power) for 25 minutes. Let stand to set.
Serve with yellow rice and chutney. TRIED AND TESTED