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FESTIVE AND HISTORICAL RECIPES
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Festive Recipes

 

 

WHOLE STUFFED TURKEY WRAPPED IN SALT CRUST DOUGH AND BAKED IN THE GROUND

 

Ingredients 

1 whole turkey

2 oranges, quartered

2 onions, peeled and quartered

2 stalks celery, roughly chopped with leaves

8 cloves garlic

250ml olive oil

3 red chillies

3 green chillies

 

Salt crust dough 

3 cups bread flour

3 tsps fine salt

3 litres water

 

Method 

Stuff the turkey with the oranges, onions, celery, chillies and half the garlic. Rub the outer skin with olive oil and the remaining garlic. Leave to marinade for 24 hours to let the flavours infuse. 

To make the dough: Mix the flour and salt together. Slowly add the water until its texture resembles that of dough. Knead until smooth. Cover and leave.

 

When the turkey has marinated overnight, roll out the salt crust dough. Place the turkey on top and fold upwards, making it like a bag. Squeeze the top together and make sure it is firmly sealed.

 

To cook: 

Dig a hole in the ground! 

Line the hole with rocks. Place some wood in the hole and allow it to burn to coals. Place the wrapped turkey in a baking tray and cover with a sheet of corrugated iron or metal. Weigh down with more rocks. Cover the sheet with wood and coals and let the turkey cook in the ground for approximately six hours. During this time check on the coals to ensure they are still burning throughout. 

After six hours lift the turkey out of the ground. The dough will have hardened. Crack it open with a panga or a big knife. The turkey will be moist and cooked.

 

 

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Low Cholestrol Christmas Cake

 

1 kg mixed dried fruit

150g glacé apricots, chopped

150g glacé pineapple, chopped

250ml brandy

250ml treacle brown sugar

80ml oil

3 extra large egg whites, lightly beaten

5ml vanilla essence

15ml molasses or golden syrup

15ml orange marmalade

60ml orange juice

15ml finely grated orange rind

500ml cake flour

125ml self raising flour

5ml ground nutmeg

5ml ground cinnamon

5ml ground cloves

5ml mixed spice

60ml brandy fro pouring over

 

Mix the fruit in a large bowl with the brandy, cover and leave overnight, stir occasionally. Preheat the oven to 150ºC. Grease and line a 20cm square or 23cm round cake pan with greaseproof paper. Beat the sugar, oil and egg whites till combined. Add the essence, molasses, marmalade, juice and rind and beat until combined. Transfer to a large bowl and stir in the fruit and sifted dry ingredients. Spoon into the tin, tap on the table to remove any air bubbles, and smooth the surface. Bake for 3 to 3 1/2 hours . Remove from oven, pour over the brandy and cool in tin before removing the paper.

 

 

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Light Christmas Cake

 

250g butter, melted

10ml finely grated lemon rind

250g treacle brown sugar

500g mixed dried fruit

80 ml brandy

60 ml lemon juice

4 extra large eggs

250ml self raising flour

250ml cake flour

5 ml mixed spice

 

Line the base and sides of a deep 20 cm round cake pan with greaseproof paper to prevent drying out or burning. Combine all ingredients in a bowl and stir well. Pour mixture into the prepared pan. bake at 160ºC for 2 hours. Cool in pan and remove when cold.

 

 

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Baked Ham

Baked, glazed ham is a firm favourite on the Christmas dinner table, you cannot go wrong with this one....

 

5 kg cured ham or gammon

5 ml mustard powder

10 ml ground ginger

1 bay leaf

5 peppercorns

500 ml vegetable stock or water

 

Glaze

250 ml apricot juice

25 ml lemon juice

25 ml ginger syrup

25 ml honey

125 ml finely chopped preserved ginger

 

Garnish

10 cloves

410g can apricot halves, drained

410g can stoned cherries, drained

 

Dust the ham or gammon with mustard powder and ground ginger. Place fat side up in a roasting pan. Add the bay leaf and peppercorns and pour the stock or water over the meat. Cover tightly with a lid or aluminium foil and bake at 160ºC for 3 to 3 1/2 hours. Remove the ham from the oven and discard the stock. Peel the skin off the ham leaving the layer of fat intact. Score the fat with criss-cross cuts to form a diamond pattern. Mix all the ingredients for the glaze together and spoon the mixture over the ham. Bake for a further 10 minutes and garnish with apricots and cherries. Keep warm until ready to serve

 

 

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Roast Stuffed Chicken/Turkey

 

1.5-2 kg chicken, cleaned and trimmed

stuffing

salt and milled pepper

30-45 ml margarine or butter

 

Fill the chicken with the stuffing and close the openings with a skewer or thread. Truss the chicken if desired and place it on a grid, uncovered, in a deep roasting pan. Season with the salt and pepper and rub the margarine or butter all over the bird. Cover the bottom of the roasting pan with water. Roast at 200ºC for 30 minutes. Lower the temperature to 180ºC and continue roasting, basting occasionally, for another 45 minutes to 1 hour. Cover the roasting pan with foil if the chicken browns too much. Serve with giblet gravy, roast potato and steamed vegetables.

 

A 4.5 kg turkey should be roasted for 3-3 1/2 hours at the same temperatures.

 

Almond stuffing

 

3 large eggs, separated

250 ml thick cream

pinch of freshly grated nutmeg

100 g ground almonds

180 g dried breadcrumbs

60 ml diced butter

 

Mix the egg yolks with the cream and nutmeg until well combined. Mix the ground almonds with a little of the egg white and stir the mixture into the egg yolk mixture. Stir in the breadcrumbs and diced butter. Add the stiffly beaten egg whites. Beat the mixture till it is smooth and fairly stiff.

Makes enough for a 1.5-2 kg chicken. Double the quantity for turkey.

 

Giblet Gravy

 

chicken giblets

salted water

dripping from roast

60 ml cake flour

15 ml chopped fresh parsley

5 ml salt

2 ml milled pepper

 

Boil the neck, gizzard and heart in salted water until tender, about 2 hours. Add the liver and boil for a further 15 minutes. Drain off the stock and make it up to 500 ml with water. Dice the meat, discarding the gristle and bone. Heat the dripping in a saucepan, stir in the flour and cook till foamy. Gradually stir in the stock and cook, stirring, for about 3 minutes, or until the gravy thickens. Stir in the diced giblets and parsley, season with salt and pepper and serve. 

 

 

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Old-fashioned Christmas pudding 

 

Traditionally a few tickeys are placed in the pudding, supposedly they bring luck to the recipient.

 

175 g raisins

125 g currants

200 g sultanas

250 g chopped dates

125 g mixed peel

225 g dried apricots, chopped

300 ml Guinness beer

60 ml rum

grated rind and juice of a lemon

grated rind and juice of an orange

225 g butter, at room temperature

350 g soft brown sugar

1 green apple, cored and grated

30 ml molasses or treacle

3 large eggs

125 g self-raising flour

5 ml ground mixed spice

10 ml ground cinnamon

2 ml freshly grated nutmeg

10 ml ground ginger

225 g fresh white breadcrumbs

 

Place the raisins, currants, sultanas, dates, mixed peel and apricots into a large mixing bowl. Pour over the beer, rum, lemon rind and juice, and the orange rind and juice. Cover the bowl and set aside to soak overnight. Cream together the butter and sugar until light. Stir in the grated apple and molasses. Beat the eggs in one by one, adding 15 ml self-raising flour to help prevent the mixture from curdling. Fold in the remaining flour and spices. Add the breadcrumbs and gently fold mixture together. Stir in soaked fruit, then all make your wishes. Grease and line 2 x 1 kg pudding basins or 4 x 500 g pudding basins. Spoon in the mixture. Cut round lids out of doubled greaseproof paper, allowing a little overhang. Fold a 1 cm pleat down the centres of the greaseproof circles and cover basins, tying in place with string under rim. Pleat a piece of foil or muslin in the same way and secure over basins. Steam for 4 hours, topping up with boiling water as required, or cook in a pressure cooker for 2 hours. Store pudding until needed, then steam for a further 2-4 hours, or 2 hours in a pressure cooker. Serves: 24 

 

 

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Turkey Curry

 

1 cup mushrooms

80ml minced onion

1 large apple, peeled and diced

3 cups cooked turkey, cit in pieces

6 tablespoons margarine

1/2 teaspoon salt

3 tablespoons flour

1 1/2 teaspoons curry powder

1 cup apple juice

1/2 cup cream or cream substitute

 

Sauté mushrooms, onion, apple and turkey in margarine until the apple and onion are tender, about 10 minutes. Remove from heat, add salt, flour and curry powder and stir thoroughly. And juice and cream and cook until thickened. Place over hot, not boiling water for about 15 minutes to blend the flavors.

 

 

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Turkey a la king

 

2 tablespoons margarine

1 green pepper, minced

1 cup sliced mushrooms

2 tablespoons flour

1 cup chicken stock

2 cups diced, cooked turkey

1 cup sour cream or cream substitute

2 egg yolks

1 red bell pepper, diced

salt and pepper

4 teaspoons sherry

 

Melt margarine, add green pepper and mushrooms and sauté until tender. Lift out. Add flour to margarine, add stock and cook until thickened. Add turkey, cooked pepper and mushrooms and heat thoroughly. Remove from heat and add cream mixed with beaten egg yolks and remaining ingredients. Serve at once or place over hot, not boiling water to keep hot. Do not boil after adding egg yolks.

This recipe can also be used for chicken or salmon a la king. Just substitute the turkey with 2 cups of diced cooked chicken or 2 cups of boned, canned red salmon

 

 

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Hot Cross Buns

 

375 ml milk

60 g butter

480 g cake flour

65 ml castor sugar

10 ml mixed spice

5 ml ground cinnamon

10 g instant dry yeast

1 egg, beaten

250 ml sultanas

CROSSES

125 ml cake flour

75 ml milk or water

GLAZE

30 ml milk

30 ml castor sugar

 

Method

1. Heat milk and butter together, leave to cool slightly.

2. In a large mixing bowl combine flour, sugar, spices and yeast.

3. Stir in lukewarm milk and butter, egg and sultanas. Knead well until smooth (10 minutes), cover and leave in a warm place until dough has doubled in size.

4. Knead dough for a few minutes until smooth. Divide into 18 small balls and place on a greased baking sheet. Cover and leave to rise until double in size.

5. CROSSES: Mix flour and sugar, add enough water to form a smooth paste. Place flour paste in a piping bag and, using small plain tube, make crosses on buns.

6. Bake in a 180 ºC oven for 15 to 20 minutes.

GLAZE: Heat milk and sugar together, without boiling. Turn buns onto wire rack, brush with hot glaze and cool.

 

 

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Christmas fruit mince pies

 

350 g cake or all-purpose flour

a pinch of salt

125 g castor sugar

175 g butter, cut into cubes

6 egg yolks, beaten

250 ml good-quality fruit mincemeat

1 apple, peeled and grated

1 each orange and lemon, grated rind

splash of brandy or rum

 

Place the flour, salt and sugar in a bowl.

Add the butter and work it in, using your fingertips.

Mix in the egg yolks briefly, just until the dough holds together.

Knead into a ball and leave to rest for 30 minutes.

Roll out the pastry on a floured surface.

Cut out rounds, using a 5 cm diameter cookie cutter, and stamp out small star shapes from the leftover pastry.

Press the pastry rounds into the hollows of tartlet tins.

Mix mincemeat, apple, rind and brandy or rum.

Drop 5 ml filling into each pastry case and top with a star shape.

Bake at 190 °C for about 15 minutes, or until the pastry is golden.

Cool on wire racks.

Tips

Serve warm, with a dollop of brandy butter or a dusting of icing sugar.

Make the pies in advance and freeze them.

When grating citrus peel or ginger, cover the side of the grater with cling film and grate over it. It's easier to lift off and you'll have a clean grater.

 

 

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Christmas fruit cake

 

500 g fruitcake mix

50 g candied peel

150 g assorted glacé fruit

200 g butter

250 g soft brown sugar

5 ml mixed spice

15 ml bicarbonate of soda

250 ml brandy or rum

2 extra-large eggs

125 ml sherry

125 ml milk

400 ml cake or all purpose flour

100 g mixed nuts

 

Preheat the oven to 150 ºC.

Grease the cake pan well and line it with baking paper or greaseproof paper. Add a brown paper collar, if using.

Combine the fruit, butter, sugar, mixed spice, 7 ml bicarbonate of soda and brandy in a large, heavy-based saucepan. Simmer gently over moderate heat for 20 minutes, stirring occasionally with a wooden spoon. Cool.

Beat the eggs until frothy in a large mixing bowl. Add the sherry and milk and whisk with the eggs.

Sift the flour and remaining bicarbonate of soda together into a large mixing bowl and add the chopped nuts.

Add the cooled fruit mixture and the egg mixture to the flour and nuts and mix through evenly.

Pour the mixture into the prepared cake pan, to three quarters full.

Bake the cake for 1 1/2 to 1 3/4 hours.

Test to see if the cake is done: insert a thin metal skewer into the centre of the cake then remove it. If the cake is done, it will come out clean with no trace of stickiness.

If ready, remove the cake from the oven, place a plate on top and cool it on a wire rack for a few minutes. Remove the plate and the pan, shaking it loose carefully, then peel the lining paper off the bottom of the cake. Sprinkle the cake generously with extra brandy.

When the cake is cool, turn it right side up and decorate it with whole almonds and glacé cherries, as shown in the photograph.

 

 

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Brandy sauce

 

750 ml water

4 whole cloves

2 pieces ginger

2 pieces stick cinnamon

200 g sugar

15 ml cornflour

50 ml brandy

 

Boil the water, cloves, ginger and cinnamon together for 10 minutes. Remove the spices and add the sugar, stirring continuously until it has dissolved. Blend the cornflour with a little cold water and add to the sauce. Boil until the sauce thickens. Remove from the heat and add the brandy just before serving.

 

 

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Christmas pudding

 

225 g hard margarine

225 g soft brown sugar

200 g flour

350 g currants

225 g raisins

175 g sultanas

50 g mixed peel

25 g blanched almonds

100 g cherries

175 g brown breadcrumbs

5 ml nutmeg

15 ml treacle

2 large eggs

1 lemon (grated rind only)

1 orange (grated rind and juice)

50 ml milk

25 ml brandy

 

Melt the margarine and mix in all the remaining ingredients.

Place the mixture in a greased 1 litre pudding dish. Cover tightly with greaseproof paper and foil and secure with string under the rim.

Place in a saucepan of boiling water to come halfway up the side of the basin. Steam for 7 hours, adding more boiling water to pan when necessary.

Remove from the saucepan, cool and store until needed. This pudding should be made 6 weeks in advance.

Serve hot with custard or cream.

 

 

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Christmas turkey

 

4 kg turkey

75 ml butter, softened

7 ml mustard powder

7 ml flour

15 ml salt

5 ml milled black pepper

 

APPLE, SAUSAGE AND SAGE STUFFIING

250 g rindless streaky bacon, chopped

30 ml butter

2 onions, finely chopped

500 ml stale breadcrumbs

3 green apples, cooked and puréed

2 lemons, grated peel

500 g pork sausage meat

2 ml sage, thyme or marjoram leaves

1 egg

salt and milled pepper

 

1. Preheat the oven to 160 ºC. Remove the giblets from the turkey. Clean and wash the turkey, inside and out. Pat dry with paper towels.

2. Smooth 30 ml (2 tbsp) butter under the breast skin. Melt remaining butter and brush over entire turkey.

3. Mix the mustard, flour, salt and pepper and pat all over the turkey.

 

4. STUFFING: Fry the bacon until crisp in heated butter and crumble into a bowl. Sauté onions in the same pan and stir in the breadcrumbs. Add to the bacon. Mix with remaining ingredients.

Stuff the neck and stomach cavities loosely, to allow for expansion during cooking. (Self-basting turkeys are often already trussed. To add the stuffing, release the feet and parson's nose, wash the cavity, stuff and secure again.)

5. Close the cavities with small metal skewers and tie them together with string to prevent the stuffing from spilling out during cooking. Alternatively, you can place a piece of crumpled foil into the mouth of each cavity.

6. Truss the turkey by inserting small metal skewers through the legs and wings. Cut a long piece of string and place it under the parson's nose, loop it around the legs, draw up the string (leaving a fairly long tail end) and loop it around the leg skewers. Cross the string over the breast and loop it around the wing skewers. Tie the ends together firmly under the parson's nose.

Brush wings thoroughly with melted butter before covering with foil to protect them during roasting.

 

GRAVY: Prepare the gravy in advance. Wash the giblets and set the liver aside. Fry the gizzard and neck in a little sunflower oil until golden brown. Drain and then place in a saucepan with 2 onions, 2 chopped carrots, 4 celery sprigs, 1 bay leaf and salt and milled pepper. Add 500 ml (2 cups) water and 125 ml (1/2 cup) white wine and bring to boil. Simmer, uncovered, until reduced by half, to make a flavoursome turkey stock. Strain. When the turkey has finished roasting and has been removed from the roasting pan, skim off any fat from the pan drippings, add the strained turkey stock to the pan and stir thoroughly. Melt 15 ml (1 tbsp) butter in a saucepan, blend in 10 ml (2 tsp) flour and slowly stir the mixture into the gravy over low heat until thickened. Sauté the turkey liver in 5-10 ml (1-2 tsp) sunflower oil for 2 to 3 minutes (it should still be pink inside). Season with salt and milled pepper, cool, and slice thinly. Add the liver to the gravy with a little medium cream sherry just before serving with the turkey

 

 

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Christmas spice roast duck

 

2 medium ducks

salt to season

1 vanilla pod, halved

6 star anise

4 cinnamon sticks

250 ml maple syrup

3 oranges, cut in half

 

Preheat the oven to 180 ºC. Rub the salt all over and inside each of the ducks. Place a vanilla half, 3 star anise and 2 cinnamon sticks inside each cavity. Place on a roasting tray and roast for 30 minutes. Remove from oven, pour out the fat and reserve. Spread the maple syrup over the ducks and put the oranges on the tray. Roast for another 30 minutes. Remove the ducks from the tray and carve. Bring the pan juices to a boil and remove any extra fat. Spoon liquid over the duck.

 

 

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Christmas trifle

 

400 g strawberries

30 ml brandy

80 g port wine jelly powder

1 large OR 2 small jam rolls, cut into 1 cm thick slices

80 ml orange juice

30 ml lemon juice

15 ml brandy

100 g pecan nuts, chopped

825 g peach slices, drained

785 g pineapple chunks, drained

500 ml custard

3 fresh granadillas, pulp removed (OR 1 x 115 g can granadilla pulp)

500 ml cream, stiffly beaten

 

Rinse and hull the strawberries and pour over the 30 ml (2 T) brandy. Leave until needed. Dissolve the port wine jelly in 250 ml (1 c) boiling water, stirring until dissolved. Add 250 ml (1 c) cold water and stir. Leave in the fridge until set. Arrange the jam roll slices in the bottom and along the sides of a glass bowl. Mix the orange juice, lemon juice and 15 ml (1 T) brandy. Pour over the cake. Sprinkle with chopped nuts. Arrange the peach slices and pineapple chunks on top. Pour the custard over and chill. Cut the set jelly in squares and sprinkle on top of the custard. Pour over the granadilla pulp. Spoon the whipped cream into a piping bag and decorate the trifle with cream rosettes. Arrange the soaked strawberries between the cream rosettes. Chill until needed. Serves 10

 

 

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Swedish Christmas ham

 

3 kg pickled leg of pork

30 g sugar

1 bay leaf

5 ml pickling spice

GLAZE

1 egg

30 ml prepared mustard

15 ml sugar

75 ml plain breadcrumbs

 

Place pork in large saucepan and add water to almost cover leg. Add remaining ingredients and bring to boil. Boil gently for 30 minutes per 500 g, or until meat begins to come away from bone. Remove from saucepan and peel away skin. Preheat oven to 220 ºC. GLAZE: Mix egg, mustard and sugar and spread over pork. Sprinkle over breadcrumbs and bake for 10 minutes or until brown. Serve hot or cold.

 

 

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Festive chicken

 

15 ml oil

4 rashers rindless bacon, chopped

45 ml butter or margarine

12 pickling onions, peeled

1 large chicken, cut into portions

15 ml grated fresh ginger

2 cloves garlic, crushed

10 ml grated orange rind

5 ml ground cumin

5 ml ground coriander

250 ml fresh orange juice

250 ml white wine

250 g baby carrots, peeled

250 g young green beans, trimmed, but left whole

salt and pepper to taste

 

Heat 5 ml (1 tsp) oil in a frying pan or saucepan, add bacon and fry until crisp. Remove and set aside. Add remaining oil and half the butter to pan. Cook onions until golden brown, then remove and set aside. Add chicken pieces to pan and brown over medium heat. Remove and keep warm. Add remaining butter to pan, then stir in ginger, garlic, orange rind, cumin and coriander. Cook, stirring, for 1 minute. Add orange juice and wine, and simmer for 1 minute. Return chicken pieces to pan, cover and simmer gently for 30 minutes. Add carrots and green beans. Simmer for 15 minutes. Return onions and bacon to pan and simmer for a further 15 minutes. Serve on couscous or rice. If desired, garnish with coriander and orange rind.

 

 

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Festive egg nog

 

6 large eggs, separated

150 g sugar

250 ml rum

1 l cream milk

250 ml fresh cream

125 ml brandy

 

1. Beat the egg yolks and sugar together well. Gradually beat in the rum and milk. 2. Fold in stiffly beaten egg whites. Add cream and brandy gently. 3. Serve in glasses and sprinkle lightly with a mixture of ground cinnamon and chocolate drinking powder. 4. Serve mid-morning with Christmas fruit cake.

 

 

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Festive ox tongue

 

1 fresh ox tongue

2 onions, coarsely chopped

1 lemon

2 bay leaves

6 whole peppercorns

2 whole cloves

2 sprigs parsley

 

SAUCE

30 ml butter

30 ml cake flour

250 ml chicken stock

1 small lemon, juice and rind

2 ml ground cinnamon

5 ml mustard powder

65 ml sweet sherry

250 ml prunes, stoned and chopped

125 ml seedless raisins

125 ml almond slivers (optional)

sugar to taste

salt and freshly ground black pepper to taste

 

Place the tongue, onions, lemon and other seasonings in a large saucepan. Cover with cold water and bring to the boil. Simmer gently until tender and cooked, about three to four hours. Cool slightly, remove the skin and slice thinly. Set aside. Melt the butter and stir in the cake flour. Heat for about one minute while stirring. Remove from the stove and stir in the chicken stock. Heat while stirring until the sauce come to the boil and thickens. Add the remaining ingredients and bring to the boil once more. Add the sliced tongue, cover and simmer very slowly for about 30 minutes. Stir every now and then to prevent the mixture from burning. (The tongue can also be baked in the oven.) Serve with mashed potatoes and buttered French beans

 

 

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Festive turkey pie

 

Pastry

250 g cake flour

1 ml salt

180 g cold butter

1 large egg yolk

 

Filling

30 ml sunflower oil

10 pickling onions

1 green pepper

250 g fresh button mushrooms

1 clove garlic

1 packet instant tomato soup

500 g turkey meat

30 ml fresh origanum

1 large egg

 

PASTRY

Place flour and salt in a bowl.

Rub in the butter using your fingertips until mixture resembles coarse breadcrumbs.

Mix in the egg yolk using a knife. The mixture should form a firm dough. If it's too dry, add a little cold water.

Roll into a ball and refrigerate while you prepare the filling.

 

FILLING

Heat oil in a saucepan and brown the onions.

Add green pepper, mushrooms and garlic and sauté for 2 minutes.

Stir in 400 ml water, tomato soup, turkey and origanum (5 ml if using dried origanum).

Bring to the boil and simmer, covered, for 5 minutes. Season to taste, then set aside to cool.

Spoon cool mixture into a greased pie dish.

Roll pastry out on a floured surface.

Use a sharp knife to cut out leaf shapes. Layer the pastry leaves over the filling.

Brush with egg and bake in a preheated oven at 200 ºC for 30 minutes, or until pastry is golden.

 

 

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Festive peaches

 

410 g peach halves, drained, but retain syrup

500 g fruit mincemeat

65 ml brandy

ice cream to serve

 

1. Place peaches in an ovenproof dish. 2. Use sufficient fruit mincemeat to fill peach cavities. 3. Pour peach syrup over peaches. 4. Bake at 180 ºC for 10 minutes. 5. Warm brandy and pour over peaches. 6. Ignite and serve with ice cream.

 

 

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Festive nut roast

 

NUT LAYER

200 g mixed nuts, coarsely ground

85 g dried apricots, soaked

15 ml fresh white breadcrumbs

 

BRAISED NUT & ONION SAUCE

1 onion, coarsely chopped

50 g butter

100 g macadamia nuts

50 g dried apricots, soaked in orange juice or brandy

250 ml vegetable stock

100 g fresh white breadcrumbs

30 ml sunflower oil

2 onions, finely chopped

2 stalks celery, sliced

410 g whole tomatoes, drained and chopped

55 g fresh button mushrooms, coarsely chopped

30 ml tomato paste

2 ml ground cloves

5 ml ground coriander

5 ml ground cumin

2 ml crushed dried chillis

1 egg, beaten

salt and freshly ground black pepper

 

SPINACH LAYER

30 g butter

2 cloves garlic, crushed

1 kg fresh spinach, washed, cooked and drained

salt and freshly ground black pepper

 

MACADAMIA LAYER

15 ml sunflower oil

1 large onion, finely chopped

2 sticks celery, finely chopped

200 g cooked, mashed sweet potato

100 g macadamia nuts, coarsely chopped

 

NUT LAYER

1. Place the ground nuts and breadcrumbs together in a large bowl.

2. Heat the oil in a frying pan and cook the onions and celery for about 10 minutes or until soft and transparent. Add the mushrooms and tomatoes and cook for 5 minutes or until the moisture has evaporated. Remove from the heat, allow to cool and then add to the nut and breadcrumb mixture.

3. Add the tomato paste and dried spices and combine thoroughly. Stir in the egg to make a moist but not wet mixture. Add a little water if necessary. Season to taste and set aside.

 

SPINACH LAYER

4. Melt the butter in a saucepan and add the garlic. Cook over a low heat for 1 minute, then add the spinach with butter. Season to taste and set aside.

 

MACADAMIA LAYER

5. Heat the oil in a large saucepan, add the onion and celery and cook for 10 minutes or until soft but not brown. Add the sweet potato and cook until soft.

Remove from the heat and tip into a bowl. Add the rest of the ingredients and mix well. Set aside.

 

ASSEMBLY

6. Lightly oil a large loaf tin. Line the bottom of the tin with greaseproof paper. Divide the nut mixture into 4 portions.

Layer the mixtures into the tin starting with nut mixture. Then add a layer of spinach, a layer of nut mixture, the macadamia mixture, the nut mixture, the remaining spinach and end with a layer of the nut mixture. Press down each layer with a spatula, making sure that the edges are neat. Cover with lightly oiled greaseproof paper.

7. Place the tin on a baking sheet and put on the middle shelf of the oven. Bake at 180 °C for 35-40 minutes. Remove from the oven and increase the temperature to 220 °C.

8. Allow the roast to cool in the tin on a wire rack for 10 minutes. Line a baking sheet with greaseproof paper and invert the tin onto it. Remove the tin and the greaseproof paper and return to the oven for a further 10 minutes.

9. Transfer to a serving dish. Top with braised nuts and onion sauce.

 

NUT SAUCE

10. Sauté the onions in the butter until soft. Add the nuts and braise until lightly browned. Stir in the apricots and stock and simmer until syrupy and caramelised.

 

Nasionale Poeding (National Pudding)

 

2 cups cake flour

2 teaspoons baking powder

2 eggs

1 tablespoon butter

 

Sift flour and baking powder and rub butter in.. Mix with well beaten egg and a little water. Roll out and spread apricot jam on, then roll up again.

 

Syrup - make with

 

2 cups sugar

3 cups boiling water

1 dessertspoon butter

1 teaspoon flavoring

 

Pour syrup in long ovenproof dish, place dough in and bake for 1 hour at 350ºF

 

 

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Depressie Poeding (Depression Pudding)

 

25ml butter

30ml apricot jam

62.5ml sugar

10ml bicarbonate of soda

25ml vinegar

300g cake flour

2ml salt

375ml milk

 

Melt butter and place with apricot jam and sugar in mixing bowl and mix well. Dissolve bicarb of soda in vinegar and add to butter mixture. Mix well. Sift dry ingredients together well and add to mixture, alternating with adding milk and mix well. Ladle into greased ovenproof dish with prepared syrup (below). Bake at 180ºC till golden brown and done.

 

Syrup

1.25 litre water

300g brown sugar

2ml ground cinnamon

 

Heat all ingredients together over low heat till sugar is dissolved. Boil for 5 minutes and cool.

 

 

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Afrikanerbond Poeding

 

50ml soft butter

200g sugar

1 egg

240g cake flour

10ml baking powder

2.5ml salt

250ml milk

5 ml vanilla essence

 

Mix butter and sugar well. Add egg and mix. Sift dry ingredients together and add to butter mixture, alternating with milk. Mix well. Add vanilla essence. Ladle into greased ringform and bake for 45-50 minutes at 190ºC. Serve with wine sauce, custard or cream.

 

 

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Paul Kruger Cake

Ingredients can be halved and be sufficient for two cake pans.

 

500g butter

500g brown sugar

10 eggs, separated

750g cake flour

5ml bicarbonate of soda

5ml salt

5ml ground cinnamon

8ml mace of nutmeg

5ml mixed spices

300ml brandy

2ml almond flavoring

500g currants

250g mixed peel

 

Mix butter and sugar till light and creamy. Add egg yolks separately and mix well after each addition. Sift dry ingredients together twice. Add almond flavoring to brandy and add dry ingredients to butter mixture alternating with brandy. Shake currants and peel together with some flour in a plastic bag and add to mixture. Mix well. Ladle into two lined, round, 250mm cake pans , and sprinkle some milk on the top to prevent cracking of the crust. Bake for 2 1/2 hours at 180ºC. Place a round piece of brown paper on top of each cake after 1 hour.

 

 

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President Steyn Cake

 

240g butter

180g castor sugar

3 eggs, separated

30g flaked almonds

30g candied orange peel

120g sultanas

120g seedless raisins

5ml baking powder

240g cake flour

pinch of salt

 

Meringue

1 eggwhite

62.5ml sugar

pinch of salt

1ml almond flavoring

40g coconut

75g flaked almonds

 

Whisk eggwhite till stiff, add sugar , salt and flavoring gradually. Fold in coconut and almonds.

 

 

Mix butter and castor sugar till creamy. Beat egg yolks well. Add to butter mixture and mix well. Whisk egg whites till stiff and set aside. Mix almonds, peel, sultanas and raisins and set aside. Sift together dry in gredients and add to butter mixture. Add the fruit and mix well. Fold in the egg whites and mix. Ladle half the batter into a greased, round, 250mm cake pan. Spread meringue layer on top and add the rest of the batter. Bake at 190ºC for about 75 minutes.

 

 

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Outydse Stormjaers (Stormtroopers)

Variation on vetkoek, originally deep fried in fat.

 

300g cake flour

15ml baking powder

5ml salt

5ml fine ginger

3 eggs

200g brown sugar

375ml milk or curdled milk

300g seedless raisins

5ml vanilla essence

oil for deep frying

100g brown sugar mixed with 10ml cinnamon

 

Sift cake flour, baking powder, salt and ginger together and set aside. Whisk eggs with 200g sugar, add milk and whisk again. Add dry ingredients gradually and mix well. Add raisins and flavoring. Ladle spoonfulls of the batter into heated oil aaand deep fry. Drain well and sprinkle with cinnamon and sugar mixture. Can be served warm or cold.

 

 

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General Smuts Cookies

 

360g cake flour

10ml baking powder

pinch of salt

250g butter

2 eggs

smooth apricot jam

 

Upper layer

50ml butter

50ml sugar

2 eggs, beaten

50ml cake flour

5ml baking powder

50g dessicated coconut

 

Sift cake flour, baking powder and salt together well. Rub in butter with fingers till mixture resembles breadcrumbs. Add the beaten eggs. Mix till stiff dough. Roll the dough out to 5 mm thick on a floured surface and cut into rounds with a pastry cutter. Line greased patty tins with the rounds of pastry. Put some apricot jam in each.

Prepare the upper layer. Beat butter and sugar till creamy. Add beaten eggs ans mix, sift cake flour and baking powder together and add with coconut to egg mixture, mixing continuously. Ladle spoonsful of the mixture on top of the apricot jam and bake in preheated oven at 180ºC for 20-25 minutes.

 

 

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Hertzog Cookies

 (Makes 60)

 

500 g self raising flour

50 ml (4 tbs) sugar

25 ml (2 tbs) margarine

3 egg yolks milk or water

5 ml vanilla essence

1 ml (¼ tsp) salt

 

Filling:

Apricot jam

3 egg whites, stiffly beaten

250 ml (1 cup) sugar

500 ml (2 cups) desiccated coconut

 

1. Cream the margarine and sugar in a bowl until light and creamy.

2. Stir in the egg yolks and vanilla essence, blending well.

3. Sift the flour and salt into the mixture, blending well, then stir in a little milk or water to form a fairly stiff dough.

4. Roll the dough out to 5 mm thick on a floured surface and cut into rounds with a pastry cutter. Line greased patty tins with the rounds of pastry.

5. Make the filling. Gradually add the sugar to the beaten egg whites, beating well to blend.

6. Fold in the coconut and mix well.

7. Place a little apricot jam in the centre of the rounds in the patties and spoon some of the coconut mixture over the jam.

8. Bake in the oven at 200°C (400°F) until the pastry is lightly golden, about 15 minutes. Cook slightly in the patty tin, then cool completely on a wire rack.

 

 

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Oorlog-poeding (War Pudding)

 

30ml tapioca

250ml milk

5ml bicarbonate of soda

62.5ml water

500ml bread crumbs

200g sugar

150g dates or raisins

15ml butter

 

Soak tapioca overnight in milk. Mix bicarbonate of soda with water and add all ingredients together, then pour into a greased ovenproof dish. Bake at 180ºC about 30-45 minutes. Serve with custard.

 

 

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Queen Mary Pudding

 

125g butter

250g cake flour

60ml golden syrup

2 eggs, beaten

60ml milk

5ml baking powder

1ml salt

 

Rub butter into flour. Add syrup, eggs and milk and then baking powder and salt. Beat mixture for a few minutes. Grease a dish and pour mixture in, steam for 55 minutes. Serve with golden syrup.

 

 

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The following 3 recipes were kindly sent to me by Sarah Fulguirinas, all the way from New Zealand!

 

Botha Pudding

 

2 cups flour

4 ozs butter

1 cup sugar

4 eggs

1/4 teaspoon bi-carbonate of soda or baking powder

1/2 lb seeded raisins

strips of citron peel (orange peel)

 

Beat sugar and butter thoroughly to a cream, then gradually add flour,

sifted with soda and salt, alternately with well-beaten eggs and a

little milk, if necessary. Lastly, add chopped raisins, pour into a

well-greased mould that has been decorated with strips of citron peel.

Steam for 3 hours and serve with a Sweet White Sauce or custard.

Important warning. At high altitudes all measures must be level,

particularly the Baking powder while at sea level the measures must be

slightly rounded or an extra teaspoonful used otherwise the cake will be heavy and of a close texture, owing to the "high pressure" In another book it says use half as much baking powder as it calls form at sea level viz 2 teaspoons baking powder should be 3 at sea level.

 

 

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Voortrekker Pudding

 

1/2lb margarine

2 eggs

4 tablespoons Apricot Jam

2 cups flour

1 cup milk

2 teaspoons Baking Powder

2 cups sugar

3 cups boiling water

2 teaspoons ground ginger

2 teaspoons bicarbonate of soda

 

Place sugar in deep (baking) pan, add boiling water and stir

until sugar is dissolved. Cream margarine and jam, add flour, baking

powder and ginger (sifted together) alternatively with beaten eggs.

Lastly add bicarbonate of soda dissolved in a little milk. Add last of

milk. Place spoonfuls of the mixture in the syrup. Bake in a moderate

oven (375 degrees Fahrenheit) until dark brown. This is a self-saucing

pudding but if wish can serve with custard or cream.

 

 

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De Preez Speculaas

 

2lb flour

1 and 1/2 lb yellow (brown) sugar

1lb butter

1/2 lb chopped almonds

2 eggs

1 dessertspoon soda (bicarbonate or baking soda

1 teaspoon cloves

1 tablespoon ground cinnamon

1 tablespoon mixed spice

3/4 cup port wine

2 teaspoons salt

 

Rub butter into flour with the finger tips until fine like breadcrumbs,

add the rest of the dry ingredients excepting soda, and mix well. Make

a hollow in the centre, pour in the wine mixed with soda. Form into a

smooth dough and leave overnight in a cool place, then roll out and cut

into shapes. Bake about 20 minutes in a moderate oven of

350 degrees F.

 

 

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JAN SMUTS (Dessert)

 

 1 tin (410g) evaporated milk

 1 cup (250 ml) orange juice

 125ml sugar adjusted to taste

 3 tablespoons gelatine powder

 1 tablespoon hot water

 

Dissolve gelatine in hot water and mix carefully with orange juice. Whip up evaporated milk until light and fluffy. Slowly add orange juice mixture. Refrigerate for at least two hours until set.

 

 

 

 

Oblietjies (Rolled Wafers)

 

2 eggs

450 g brown sugar

10 ml (two teaspoons) ground cinnamon

10 ml (two teaspoons) pounded naartjie peel

120 ml (half cup) wine

250 g butter

450 g cake flour

 

Beat the eggs and sugar and allow to stand. Add the spices, wine and melted butter and fold in the flour. Form into balls the size of walnuts and place in the middle of the heated wafer iron. Close securely but without forcing. Bake for half a minute on each side until lightly browned and lift out with a spatula. Roll up immediately into a trumpet shape or a roll open at both ends. Serve with honey and cream.

 

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Bean Soup

 

500 g dried white beans

1 kg beef or marrow bones

125 g pork speck (if meat is lean)

4 l water (16 cups)

1 onion

1 sprig of parsley

1 mace leaf

salt and pepper to taste

 

Soak the beans overnight in cold water. Drain, boil for half an hour in fresh water and drain again. To the beans add the 16 cups of water, the meat (or bones) and speck, braised onions and the finely shredded leaves and flavouring. Simmer for 3 to 4 hours stirring occasionally and adding water when necessary.

This filling soup was often the main dish at evening meals, particularly in cold and rainy weather.

 

 

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Dumpling Soup

 

Make a soup from:

1 kg beef

2 mace leaves

2.5 to 3.5 l water (8 to 12 cups)

6 cloves

1 spray of sorrel

salt to taste

 

For the dumplings melt 1 tablespoon soft fat or butter in one cup boiling water and thicken with 2 cups of flour. Allow to cool, fold in two eggs and shape into dumplings the size of walnuts. Steam the dumplings in the soup.

 

 

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Brawn

 

2 pork trotters

1.5 kg shin

5 ml (1 teaspoon) pepper

4 cloves

4 whole pimentos

12.5 (1 tablespoon) salt

62.5 ml (quarter cup) vinegar

1 bayleaf

 

Singe and scrape off all the hair and bristles. Make a slit from between the trotters as far as the first joint. Remove gland from between trotters. Saw bones into smaller pieces. Cover the trotters with water, add all other ingredients and simmer until the meat comes away from the bones (approx 5 hours or 1.5 hours in a pressure cooker) and a small quantity of water is left. Remove the bones and cut meat into small pieces. Pour into wetted moulds and allow to set. Serve slices of cold brawn with salad such a slaphakskeentjies (cooked onion salad) or tomato salad.

 

 

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Meboskonfyt (Sugared Mebos)

 

Place ripe apricots in salt water and soak for 3 to 4 hours until the skin can be removed easily. Drain and lay the fruit on boards to dry in the sun. Turn the fruit over. On the third day squeeze the fruit gently to squeeze out the stone. Pres the fruit flat. Soak in lime water for 5 minutes. Remove and dry the fruit with a soft cloth. Rub white sugar well into each apricot: 750 g sugar to 500 g fruit. Pack into jars with plenty of sugar between the layers and keep tightly covered.

To make jam from the mebos, soak in boiling water for a few hours and then drop one piece at a time into boiling syrup. (500 g sugar for 375 ml water) Boil until thick. Bottle at once and seal.

 

 

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Sweet Potato Fritters (as dessert)

 

500 ml (2 cups) sweet potato, cooked and mashed

60 g (half cup) cake flour

2 eggs, beaten

cinnamon sugar

 

Mix the sweet potato and flour and add egg and cinnamon sugar to make a soft batter, adding little milk if necessary. Form into patties and fry in hot fat. Serve with honey and lemon.

 

 

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Souskluitjies (cinnamon dumplings)

 

120 g (1 cup) cake flour

10 ml (2 teaspoons baking powder)

1 ml (quarter teaspoon) salt

12.5 ml (1 tablespoon) butter

1 egg

125 ml (half cup) milk

cinnamon sugar

 

Sift dry ingredients and rub in butter. Beat the egg and milk and mix in the dry ingredients to make a thick batter. Boil 500 ml water with a little salt in a large, shallow saucepan with a tight fitting lid.

Spoon the batter into the boiling water with a teaspoon, each time dipping the teaspoon into the boiling water first. The dumplings must cook separately, not touching each other. Cover and simmer for about 10 minutes. Remove dumplings from water with a perforated spoon, butter them lightly and sprinkle with cinnamon sugar.

To make a sauce, stir cinnamon sugar and butter into the water in which the dumplings were cooked.

 

 

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Soetkoekies (Cookies)

 

500 g cake flour

2 ml (half teaspoon) salt

2 ml (half teaspoon) ground cloves

10 ml (2 teaspoons) ground cinnamon

5 ml (1 teaspoon) ground ginger

5 ml (1 teaspoon) bicarbonate of soda

300 g (1.5 cups) sugar

200 g (0.8 cup) butter

5 ml (1 teaspoon) red bolus ( ferri-oxide mixture)

1 egg

25 ml (2 tablespoons) wine

 

Sift dry ingredients together and rub in butter. Beat egg and wine together, combine ingredients and mix into stiff dough. Leave to stand overnight. Take a piece of dough and work red bolus into it. Roll out the remaining dough to a thickness of 5 mm. (1/4 inch). Arrange strips of red bolus dough on rolled out dough and roll out again to a thickness of 5 mm. Cut out rounds of dough with a glass of about 50 mm in diameter (about 2 inches) . Bake in hot oven (200 ºC) for 10 minutes.

 

 

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Bobotie

 

1 kg minced meat

1 large onion

25 ml (2 tablespoons) butter or oil

1 thick slice bread

250 ml (1 cup) milk

12.5 ml (1 tablespoon) apricot jam

50 ml (4 tablespoons) lemon juice

75 g seedless raisins

10 dried apricots

30 ml (2 heaped tablespoons) curry powder

12 almonds, quartered

5 ml (1 teaspoon) salt

5 ml (1 teaspoon) pepper

6 lemon or bay leaves

2 eggs

 

Sauté the onions in butter or oil. Soak the bread in half the milk. Mix all the ingredients except the eggs, the remainder of the milk and the lemon leaves. Spoon into a casserole and press in the lemon leaves. Beat the milk and eggs and pour over the meat. Bake for approx. 45 minutes in a medium oven (180ºC). Serve with rice, chutney, desiccated coconut and chopped nuts.

 

 

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Roast Sucking Pig

 

A sucking pig with an orange in its mouth was traditionally served at wedding receptions. The wedding feast was a splendid occasion held at the home of the bride.

 

Clean the sucking pig thoroughly and sprinkle the body cavity well with salt and fill with stuffing. Twist the front legs backward and the hind legs forward and fix with meat skewers. Rub the sucking pig with butter and wrap in greased brown or wax paper. Place in a roasting pan with water and roast in a hot oven (200ºC) for about 2 1/2 hours. Remove the paper and continue roasting until brown, constantly brushing the surface with melted butter. Place a potato, apple or orange in the mouth and serve on a platter.

 

Stuffing:

500 ml(2 cups) minced meat

25 ml (2 tablespoons) minced ham

7 ml (1.5 teaspoons) coriander

1 thick slice of bread soaked in milk

2 ml (half teaspoon) pounded cloves

salt and pepper

12.5 ml (1 tablespoon) vinegar

1 egg

 

Mix all the ingredients and use for stuffing the pig.

 

 

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Kaapcshe Jongens (brandied grapes)

 

Ripe Hanepoot grapes

brandy

castor sugar

 

Wash the ripe bunches well and snip off the grapes with stalks intact. Prick with a darning needle, pack into sterilized jars and sprinkle each layer with castor sugar. Fill the jars with brandy and screw tops closed. A fifty-fifty mixture of brandy and a heavy syrup made from equal amounts of sugar and water boiled together may be substituted for the brandy, but then the castor sugar should be omitted.