Meat Recipes

Tomato Trotters

Ingredients

1kg lamb trotters

2 chopped onions

½ teaspoon whole cloves

½ teaspoon crushed peppercorn

tomato puree

tomato paste

2 tomatoes (grated)

1 cup boiled water

100g sugar

3 tablespoons plain crushed garlic

8 chopped green chillies

Cook the trotters in salt water for 3-4 hours until they're nice and soft. While the trotters are cooking, braise the onions in a separate pot till golden brown. Add the cloves & the crushed peppercorn and stir. Add in the grated tomatoes, puree and paste at once, with a bit of boiled water, to thicken the sauce. Let it simmer for about 15 minutes. Keep stirring to prevent it from catching. Add the trotters and sugar, stir and allow to cook for approximately 30 minutes. After 30 minutes add the garlic & green chillies. Serve with white fluffy rice. 

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Durbs Mince and Beans Curry Bunny Chow

The secret of a good bunny is to use the freshest white bread you can find and cut it in half. Be careful to leave enough crust (+- 2cm diameter should do) along the edges and at the base when you hollow the halves out, in order to prevent leakage when you pour in the curry. Compress the dough from the insides of the bread just enough to form a nice "cap" to absorb curry gravy. Do have a fingerbowl and plenty of

napkins. Do not mind outsider stares.

Ingredients

1 loaf bread, halved and hollowed

250g mince, pre-fried until just no longer pink

1 cup each kidney beans and sugar beans

1 clove garlic and similar sized piece fresh ginger, finely chopped

1Table spoon curry (mild, medium or hot to taste), mixed with 1tsp turmeric

2 potatoes, cubed, two chopped onions and one carrot, grated

1 litre beef stock made with cube.

1 pinch dry thyme, a bay leaf or two, and salt and pepper to taste

4 Tbsp oil

Method

Boil kidney beans in stock and add sugar beans and carrot to this after about half an hour.

Continue boiling for another hour.

Gently fry onions in about four table spoons of oil until transparent.

Add garlic, ginger and thyme.

Keep frying for another minute or so.

Add the curry.

Keep stirring this mixture to prevent any catching for another three minutes.

Add the mince, potatoes and bay leaf and keep stirring until everything is covered in curry.

Add the beans and the stock and boil gently until the stock has reduced and the potatoes and beans are soft.

Adjust seasoning and thicken gravy a bit if required.

Scoop curry into the bread, cover with the "cap", and leave a minute or so for the cap to draw up some moisture, then seek seclusion and go primitive!

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Brawn

12 sheep's trotters

125 g lime dissolved in 9 litres boiling water

4 whole cloves

12 allspice berries

12 black peppercorns

15 ml coriander seeds

4 bay leaves

250 ml brown vinegar

10 ml salt

Dip the trotters in the lime water and scrape clean. Then soak them in salted water to cover for 1 hour. Drain and chop into small pieces. Cover with fresh water and simmer over low heat till the meat is tender. Remove the bones. Tie the cloves, allspice berries, peppercorns, coriander seeds and bay leaves in a muslin bag and add to the saucepan. Add the vinegar and salt and simmer, covered, for 1 hour. Remove the bag of spices. Spray a mould or glass dish with non-sticking cooking spray and pour in the mixture. Chill until set and serve cold.

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Jellied Pigs Feet

2 pigs feet, cut lengthwise

1 pork hock

celery stalk

1 tabsp salt

2 cloves garlic

1 bay leaf

Scrape , trim and wash meat thoroughly. Place the meat, celery, salt and garlic in a large kettle, cover with cold waterand bring to a boil. Turn heat down and simmer slowly. rapid boiling will make the broth milky. Cook until bones fall apart (3-4 hours). Turn heat off. Add crushed garlic, cool. Remove all bones, cut up meat, arrange in a dish. Season with salt and pepper. Strain juice over meat. Chill until firm. Serve.

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Cabbage Rolls

1 large green cabbage

1 cup rice soaked overnight

1 onion, cut fine

1 lb. ground pork

salt and pepper to taste

1 can sauerkraut

Steam the cabbage till the leaves can be rolled. Mix the pork, onion, rice and salt and pepper together. Take a leaf of the steamed cabbage and into it spread a tablespoon of the rice mixture and roll it up. Put a few torn leaves on the bottom of the kettle and put rolls in layers on top of leaves. Put a can of sauerkraut on top. Cover with water and boil till rice is done.

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Boiled ox tongue

1 ox tongue

pinch of salt

2 carrots, peeled

2 onions, peeled

4 whole cloves

30 ml chopped mixed herbs

Wash tongue thoroughly and place in a saucepan. Add salt, whole carrots, whole onions, cloves and herbs, and cover with water. Simmer gently for two hours, or until tender. Lift out of sauce and carefully pull off skin. Cut into thin slices before serving.

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Cold tongue with muscadel sauce

1 pickled beef tongue

water

2 bay leaves

1 carrot, sliced

1 onion, unpeeled and sliced

4 sprigs parsley

MUSCADEL SAUCE

125 g dried apricots, sliced

250 ml muscadel

50 ml wine vinegar

1 orange, juice and rind

1 small onion, finely chopped

1 clove garlic, crushed

50 ml redcurrant jelly

salt and freshly ground black pepper

Place the tongue in a large saucepan and cover with water. Add the bay leaves, carrot, onion and parsley and bring to the boil. Reduce the heat and simmer for 3 hours, or until skin peels away easily. Remove tongue from the saucepan and allow to cool. Peel away the skin and clean the base of the tongue, making sure that small bones and gristle have been removed. Slice and serve with muscadel sauce.

MUSCADEL SAUCE: Soak the dried apricots (or use 4 fresh apricots, sliced) in muscadel for 2 hours or overnight. Heat the vinegar and orange juice in a medium saucepan and simmer the onion and garlic until tender. Add the apricots, muscadel, jelly and orange rind and bring gently to the boil. Boil for 5 minutes, remove from the heat, season and cool.

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Pressed pickled tongue

2 kg pickled tongue

1 onion, quartered

1 large carrot, cut in thick chunks

1 stalk celery, chopped

2 ml coarsely milled black pepper

2 whole cloves

bouquet garni (thyme, parsley and bay leaf)

Place all ingredients in a saucepan and cover with cold water. Bring to boil, covered, and skim off scum. Simmer very gently - water should just shiver and occasionally bubble - for about 3 hours, or until a skewer goes in easily. Taste water after first 30 minutes and start again with fresh water if it is very salty. When cooked, leave in liquid until cool enough to handle. Peel off skin and discard any small bones or gristle at thick end. Push tongue into a round, straight-sided dish or loosed-based cake pan just large enough to hold tongue coiled up. Cover a circle of cardboard with foil and place on top of tongue, or use bottom of cake pan. Weight with heavy chains or a clean brick and refrigerate until chilled. Turn out, slice thinly and serve with vinaigrette vegetables and horseradish cream

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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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Curry oxtail stew

1.5 kg oxtail

30 ml curry powder

4 cloves

4 peppercorns

1 bay leaf

250-500 ml meat stock

1 small onion, sliced

1 carrot, chopped

1 turnip, chopped

butter

30 ml cake flour

Cut the oxtail into joints and wash thoroughly.

Place meat in a heavy saucepan and add the spices and boiling water.

Simmer for three to four hours, adding more stock when necessary.

After two hours add salt, pepper, onion, carrot and turnip.

Remove spices and skim off as much fat as possible.

Melt the butter in a pan, add the cake flour and fry until brown.

Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens.

Simmer for 15 minutes.

Serve with rice or mashed potatoes.

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Tomato oxtail

1 oxtail, cut into joints

7 ml salt

4 black peppercorns

2 bay leaves

2 sprigs fresh thyme

250 ml meat stock

820 g tomatoes, chopped

15 ml lemon juice

18 pickling onions

3 celery sticks, sliced

2 cloves garlic, crushed

15 ml cooking oil

30 ml chopped parsley

200 g baby carrots

1. Cut tail through the joints and remove excess fat. Place in a heavy- based saucepan and sprinkle salt over the meat. Add peppercorns, bay leaves and thyme. 2. Heat meat stock, tomatoes and lemon juice together, add baby carrots and add to the meat. Bring to the boil, cover with a lid, lower heat and simmer for 2 1/2 to 3 hours or until the meat is tender. 3. Cut a cross on the base of the onions, to keep the shape, and sauté with the celery and garlic in heated cooking oil. Remove vegetables from oil and add to meat. Simmer for another 20 to 30 minutes. 4. Sprinkle chopped parsley over. Serve with rice or pasta.

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Oxtail ragout

1 kg oxtail, cut into pieces

65 ml flour

salt and freshly ground black pepper

15 ml oil

2 rashers bacon, chopped

1 small onion, peeled

6 whole cloves

2 cloves garlic, peeled

2 carrots, peeled and quartered lengthways

375 ml beef stock

410 g tomato purée

1 parsnip, peeled and quartered lengthways

1 leek, thickly sliced

1. Place oxtail in a large saucepan, cover with water and bring to the boil. Reduce heat and simmer for 10 minutes. Skim any froth from the surface with a spoon, drain meat and leave to cool. Pat dry with paper towelling. 2. Preheat oven to 160 ºC. Put flour, salt and pepper in a large plastic bag, place oxtail in bag and shake to coat with flour. 3. Heat oil in a large frying pan, add bacon and cook over medium heat for 3 minutes, stirring frequently. Remove from pan. 4. Add oxtail and cook over medium heat for 2 to 3 minutes or until browned. Transfer to casserole dish. 5. Add bacon, onion studded with the cloves, garlic and half the carrot. Stir in stock and tomato purée. Cover and bake in oven for 3 hours. 6. Add remaining carrot, parsnip and leek. Cook for a further 30 to 40 minutes, or until vegetables are tender.

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Boepensie

BOEPENS

1 onion, finely chopped

2 sheep's kidneys (membrane and core removed)

cheep's liver (membrane and veins removed)

125 ml crackling or speck, minced

5 ml nutmeg

15 ml brown vinegar

75 g sultanas

15 ml cake flour

1 reticulum (blaarpens), cleaned

SAUCE

1 onion, sliced

15 ml butter

500 ml boiling water

25 ml brown vinegar

25 ml brown sugar

25 ml apricot jam

salt and pepper

25 ml cake flour

Mix all the ingredients, except the reticulum, together. Stuff the reticulum with the mixture and sew up the opening. Cover with water, and boil until cooked. Remove froth the water and cool completely. Sauté the onion in the heated butter until soft. Add the boiling water, brown vinegar, brown sugar, apricot jam and salt and pepper to taste. Bring to the boil. Thicken with cake flour and boil thoroughly. Thinly slice the boepensie and serve with the sauce.

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Chicken livers peri-peri (if you don't have a Nando's near you!)

500 g chicken livers

MARINADE

45 ml wine vinegar

45 ml olive oil

15 ml lemon juice

2 cloves garlic, crushed

2 red chillies, seeded and chopped

5 ml ground cumin

5 ml ground coriander

salt and freshly ground black pepper

2 bay leaves

SAUCE

30 ml olive oil

30 g butter or margarine

1 onion, thinly sliced

15 ml tomato paste

15 ml Worcestershire sauce

125 ml chicken stock

30 ml brandy

1. Trim chicken livers of any membranes and all discoloured bits. 2. To make marinade: Combine all ingredients and marinate chicken livers for 2 hours. Drain livers and set aside, reserving the marinade. 3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add chicken livers and cook over high heat for 2 minutes. 4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and reserved marinade. 5. Simmer gently for 5 minutes. Pour in brandy, heat through. 6. Sprinkle with chopped fresh coriander and garnish with bay leaves before serving with crusty bread

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Isidudu (pumpkin pap) with curried cabbage and liver

Isidudu

750 ml cooked pumpkin

1 litre water

625 ml maize meal

60 ml sugar

5 ml salt

Curried cabbage and liver:

45 ml oil

500 g lamb's liver

1 large onion, chopped

750 ml cabbage, finely chopped

3 potatoes, peeled, diced and boiled

3 garlic cloves, crushed

15 ml curry powder

15 ml ground paprika

salt to taste

To make isidudu (pumpkin pap): boil water, then add sugar, salt and pumpkin, stirring to mix.

Add maize meal and mix well. Leave to simmer for 30 minutes, stirring occasionally.

Heat oil and gently fry liver until well cooked. Remove and keep warm.

Add onion, cabbage, potatoes, garlic, curry, paprika and salt and sauté until soft.

To serve, spoon curried cabbage over isidudu and top with liver.

Variation:

Isidudu can also be enjoyed with warm milk, inkomazi or by adding margarine or butter and a little sugar.

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Liver fritters (Lewerkoekies)

1 small onion

2 tablespoons cooking oil

1 sheep's liver (calf or ox liver can also be used)

2 rounded tablespoons flour

1 teaspoon baking powder

2 eggs

2 tablespoons vinegar

2 teaspoons salt

about 4 twigs of parsley, very finely chopped

Finely chop the onion and sauté in a little oil till it just discolours. Mince the liver after the membrane and any large tubes have been removed and mix with the other ingredients. Ladle spoonfulls of the mixture into a saucepan containing a little cooking oil and fry till done. It's VERY important that you don't fry the liver too long, it will then become blue and hard and not tasty at all. When done, serve hot with fried, sliced tomato.

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Skilpadjies - (Tortoise) – (Liver in Caul)

The name of this dish is derived from the tortoise shell appearance.

1 sheep’s liver, chopped

200 g sheep’s flank, minced

sheep’s caul – (lacy membrane obtainable from the butcher)

1 onion, chopped

1 tablespoon grape vinegar

1 egg

1 cup breadcrumbs

1 tablespoon curry powder

nutmeg

Preheat oven to 180 C. Mix all the ingredients together in a mixing bowl. Spoon the mixture into pieces of sheep’s caul. Fold each piece of caul into a neat parcel and secure with a toothpick. Place in a roasting pan and grate nutmeg on top. Bake for 40 – 50 minutes until the juices run clear. Do not overcook. This is also great when bbq'd over the coals.

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Tasty chicken livers

500 g chicken livers, cleaned

oil

2 onions, chopped

1 stalk celery, sliced into rings

1 green apple, diced (do not peel)

1 English cucumber, sliced into rings and each ring quartered

2 ripe tomatoes, peeled and finely chopped

1 tomato stock cube, dissolved in boiling water

5 ml sugar

salt and freshly ground black pepper

25 ml chopped parsley

Fry the livers in a little oil until brown on the outside but still slightly pink inside. Remove to a side dish. Sauté the onion and celery in the oil until tender. Add the apple and cucumber and stir-fry for about one minute longer or until glossy. Return the livers to the pan and add the chopped tomato and tomato stock. Season with the sugar, salt and pepper to taste. Reduce the heat and simmer until the sauce has thickened. Sprinkle with parsley just before serving. Serve with rice, pasta or mashed

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Russian sausage recipe

5 pounds coarse ground pork

2 ea large chopped onions

2 tb pressed garlic

1 c fresh parsley chopped

3 tb dill seeds

3 tb caraway seeds

1 tb black pepper

1 tb salt

2 c water

Combine all ingredients and mix then, let sit over night, mix again and stuff into hogcasing.

Bake at 350 deg., approximately 1 hour

Puddings

Koeksisters

The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.

375ml water

800g sugar

2ml (1/2t) cream of tartar

2ml (1/2t) ground ginger

3 cinnamon sticks

500g cake flour

30ml (6t) baking powder

2ml (1/2t) salt

50ml (4T0 butter or margarine

2 eggs

250ml milk

oil for deep frying

To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.

Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill.

While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together.

Add butter and rub in with fingertips until mixture resembles fine crumbs.

Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.

Cover basin with wax paper and leave for 1 hour.

Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.

Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once)

The syrup will warm up about halfway through, so divide the syrup into two bowls.

Remove from oil, drain on brown paper for 1 minute and dip in cold syrup for 30 seconds. Remove from syrup and place on a dish to dry.

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Old Cape Brandy Pudding

1 ½ cups flour

1 cup dates (stoned)

1 cup boiling water

¼ teaspoon baking powder

1 teaspoon bicarb

2 tablespoons butter

1 cup castor sugar

½ cup chopped nuts

2 beaten eggs

½ teaspoon salt 

Cream butter and sugar, add eggs, sifted flour, baking powder, salt and chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture, stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes at 180 C.

Syrup.

1 ¾ cups sugar

1 dessertspoon butter

¾ cup brandy

1 teaspoon vanilla essence 

Boil sugar, butter and water till syrup forms. Remove from heat, add brandy and vanilla. Pour hot syrup over baked pudding. It should be completely absorbed. Serve with cream, cherries and grapes or chopped nuts, hot or cold

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Date Balls

1 cup sugar

1 pd dates (pitted and finely cut)

1/2 pd butter (not margarine)

3 cups Post Toasties, crushed

1 packet tennis biscuits, crushed

2 t vanilla

Melt butter and sugar, add dates to mixture. Mix well. Remove from stove, mix in vanilla whilst still hot, Post Toasties and biscuits. Mix well.

Roll into balls (slightly smaller than golf balls) and place on buttered greaseproof paper, place in fridge till hard.

Can be stored in fridge in airtight container.

After rolling into balls can also be rolled in medium grated coconut for that extra flavor.

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Bread and Butter Pudding

What can I say? My alltime favorite!!!

4 slices stale white bread, 2 cm thick

butter

190 ml currants or 150 ml seedles raisins

2 large eggs

125 ml white sugar

1 ml salt

759 ml milk

Remove the crusts from the bread. Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish. Sprinkle the currants or raisins over the bread. Beat the eggs well and stir in the sugar, salt and milk. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread. Bake the pudding, covered, at 160C for 30 minutes. Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.

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Grapes in Brandy

Go on, you deserve it, spoil yourself! Or for that special occasion when hubby brings his boss home for dinner:-) Or you want to impress mother-in-law....

ripe, firm (Hanepoot) grapes, I suppose if you don't have Hanepoot then any other large sweet grape will do

375 ml brandy

Syrup

250 ml water

200 g white sugar

Wash the grapes carefully and remove the berries from the stalks, leaving a small stalk attached to each grape. Prick with a sterilized needle. To make the syrup, boil the sugar and water together until it has thickened, remove from stove and add the brandy. Pack the grapes firmly into hot, dry, sterilized jars and top up with syrup.

Seal the jars loosely and sterilize by placing in a deep saucepan filled with hot water, bring water to boil and sterilize for about 25 minutes. Remove the jars from the water and seal tightly. Allow 3 months for maturing.

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Drop-Dead Melt-in-the-Mouth Coconut Ice Sweets

Prepare pan (about 10 inches square and 1.5  (1 1/2) inches deep) by spraying it with spray and cook, or just butter the pan AND lay it out with grease-proof paper. The paper will make the handling of the sweets easier when taken out of the pan.

4 cups sugar

2 cups coconut - not the very fine

1 cup milk

1 table spoon butter / margarine

pinch of salt

1 teaspoon vanilla essence

(if you have rose-water, rather use it)

red coloring

Place everything in a pot (except coloring) and over slow heat, bring to boil. Cook for 7 minutes while stirring and remember to keep the sides of the pot clean by scraping all sugar off with spoon.

After 7 minutes, all sugar should be dissolved, (NB). Divide mix in two, add coloring to one half, careful not to use too much, it should only be light pink. Beat until mix starts to thicken. If you beat for too long, the mixture will be too hard, and you will have to flatten it with a masher. Pour in pan that has been prepared. Do same with white part and pour on top of first batch.

Cut into squares with knife  (about 1 inch by 1 inch). 

Once this has cooled off enough, place in refrigerator overnight. Turn the pan upside down and the sweets will fall to the surface. Break squares and keep in air-tight container.

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Fudge

1 kg white sugar

250 g butter

410 g can evaporated milk

100 ml cold water

1 ml vanilla essence

Rinse a 4 litre saucepan with cold water. Place all the ingredients in the saucepan and heat over low heat till all the sugar has dissolved completely, stirring occasionally and brushing down the sides of the pan when necessary. When sugar is dissolved, bring the mixture to the boil and boil rapidly until it reaches the soft ball stage (forms a soft ball when a little of it is dropped in cold water and flattens when taken out). Remove from the stove and cool for 3 minutes then beat rapidly with a wooden spoon until it thickens and feels rough. Line a 20 cm pan with with waxed paper. Pour in the fudge and when it starts to set, mark into squares with a knife. Cool completely, cut into squares and store in an airtight container.

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Melkkos (Milk Noodles)

My mother used to make this dish for us as a light supper, try it, it's delicious! To save time you can also use readymade thin ribbon noodles, but I am told the dish tastes better with self made noodles.

500 ml bread flour

5 ml salt

2 eggs

1.5 litres milk

30 ml butter

Cinnamon sugar (mixture of ground cinnamon and sugar)

Sift the flour and salt together. Beat the eggs well the add 250 ml of the milk and mix well. Stir in the sifted flour mixture and add just enough milk to form a stiff dough. Knead until elastic, then roll the dough out thinly on a floured board. Sprinkle the dough with additional flour and cut into 3 mm wide strips to make noodles. Heat the remaining milk to boiling point. Add the noodles and butter and simmer for about 30 minutes or until the noodles are cooked. Ladle the melkkos into soup bowls and serve hot, sprinkled with cinnamon sugar.

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Vinegar Pudding (Asynpoeding)

Syrup

500 ml water

400 g white sugar

125 ml brown vinegar

Pudding

30 ml butter

125 ml brown sugar

2 large eggs, beaten

180 g cake flour

5 ml bicarbonate of soda

10 ml ground ginger

2 ml freshly grated nutmeg

2 ml salt

30 ml smooth apricot jam

First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool.

To make the pudding, cream the butter and brown sugar together, then add the eggs, beating constantly. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter. Bake the pudding at 180 C for 40 minutes. Serve warm with custard.

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Rice Pudding

500 ml milk

250 ml cooked, long-grain rice (good use for leftover rice)

2 large eggs, separated

125 ml white sugar

1 ml salt

2 ml vanilla essence

Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, then gradually add the milk mixture, beating constantly. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.

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Pumpkin Fritters with Amarula Cream

The guys who celebrate Halloween probably have lotsa pumpkin left over in the freezer, this is what you use it for!

The following recipe was prepared as dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee. It appeared in the Citizen Newspaper and is originally from Lannice Snyman's book, Rainbow Cuisine. I love Amarula, they have a worldwide distribution network, take a look at their website . Do yourself a favour and order a bottle (or more!)

Makes 10-12, 5-6 servings.

500 g skinned, pipless, pumpkin, cut into cubes

salt

1 egg, lightly beaten

180 ml cake flour

5 ml baking powder

1 ml cinnamon

1 ml ground mace

oil for deep frying

lemon wedges for squeezing

Cinnamon Sugar

125 ml sugar

10 ml cinnamon

Syrup

125 ml brown sugar

125 ml water

5 ml corn flour

Amarula Cream

250 ml cream

60 ml Amarula liqueur

Cook the pumpkin in a covered pot with a little water and salt. Drain well and mash with the egg, flour, baking powder, cinnamon and mace.

Heat a little oil in a heavy frying pan, drop in spoonfuls of the mixture and fry till golden on both sides. Another way to cook them is to deep-fry, they will puff up even more. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar, syrup and Amarula whipped cream.

Cinnamon Sugar

Mix together the sugar and cinnamon in a small bowl.

Syrup

Combine brown sugar, water and corn flour in a pot and bring to the boil slowly, stirring constantly until the sugar dissolves. Boil briskly until the mixture becomes syrupy.

Amarula Cream

Whip the cream stiffly. Fold in the liqueur. (Use any cream liqueur if Amarula is not available)

To Serve.

Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with cinnamon sugar and serve with the Amarula cream and lemon wedges for squeezing.

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Malva Pudding

Ingredients:

1 cup flour

1 tablespoon bicarbonate of soda

1 cup sugar

1 egg

1 tablespoon apricot jam

1 tablespoon vinegar

1 tablespoon melted butter

1 cup milk.

For the sauce:

½ cup cream

½ cup milk

1 cup sugar

½ cup hot water

½ cup butter

Method:

Butter an ovenproof glass or porcelain container. Sift the flour and bicarb into a bowl and stir in the sugar. In another bowl beat the egg very well and add the other ingredients (excluding those for the sauce) one by one, beating well. Using a wooden spoon beat the wet ingredients into the dry.

Pour batter into the baking dish, cover with greased foil, greased side down, and bake in a 180°C preheated oven for 45 minutes until well risen and for another 5 minutes if not browned enough.

If not sufficiently baked the pudding won't absorb the sauce making it stodgy inside.

When almost done, heat the ingredients for the sauce making sure all the sugar and butter are melted. When the pudding is done, remove from the oven, pour over the sauce. Serve hot or at room temperature with a little cream.

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Wildebeeskastaiings

Syrup

200g white sugar

250ml water

5ml lemon juice

25ml golden syrup

Batter

300g cake flour

12.5ml baking powder

1ml salt

12.5ml butter

2 eggs beaten

100 ml milk

cornflour

extra butter, softened

sunflower oil for deep frying

Syrup: Bring the syrup ingredients to the boil and stir until all the sugar has dissolved. Cook syrup for 8 minutes over moderate heat. Let it cool then put it in the fridge till its ice cold.

Batter: Sift the flour, baking powder and salt together. Rub the 12.5 ml of butter into the mixture. Beat the eggs and milk together and cut this mixture into the flour mixture with a spatula. Add a little extra milk if the dough is too stiff.

Shape the dough into a sausage and divide it into 6 equal lengths. Roll each length into a thin oval shape on a flour strewn surface.. Spread softened butter on the dough ovals and sprinkle them with cornflour. Stack the ovals on top of each other until you have a stack of 6 ovals.

Now roll the stack out into a thin rectangle. Roll up the rectangle tightly lengthwise. Using a sharp knife, cut the roll into 2 cm slices. Moisten the ends of each little roll and press them together to prevent the roll from unraveling when they're fried. Fry a few rolls at a time in moderately hot, deep, sunflower oil till they're golden brown. Remove from oil with a slotted spoon and dip them immediately in the ice-cold syrup. Drain on a wire rack on a tray. Chill before serving, makes about 50.

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Star Pudding (Sterpoeding)

2 oz margarine

1 Egg

2 heaped tablespoons Smooth Apricot Jam

1 tsp lemon juice or vinegar

4 Heaped Tablespoons Flour

pinch salt

1 level teaspoon baking soda

125 ml milk, blend this with the baking soda

Method

Mix Marg, egg, jam and lemon juice together, add the

flour, salt and mix well. Add the milk and soda. Bake

until not too dark, then pour over the sauce and

return to oven until the sauce sets.

Sauce

250 ml fresh cream

250 ml sugar

1 Egg

Mix all the above together and pour over baked pudding

and bake until set. Serve with custard or ice cream.

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Jan Ellis Pudding

5ml baking powder

125ml milk

30ml fine apricot jam

25ml soft butter

2 eggs

375ml self raising flour

125ml sugar

1ml salt

Mix together the baking powder and milk

Mix together the apricot jam, soft butter and eggs

Sift together the flour sugar and salt

Mix everything together and bake at 180ºC for 25 to 30 minutes. Test after 20 minutes at sea level.

Sauce

250ml water

250ml cream

250ml margarine

250ml sugar

5ml vanilla essence

Mix sauce ingredients together and boil. Prick holes in pudding and pour hot sauce over.

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Roly poly pudding

1/2 cup butter

2 cups cake flour

2 teaspoons baking powder

2 eggs - beaten

milk (about 1/4 cup)

apricot jam

Sauce: Mix 1 1/2 cups boiling water with 1 cup sugar and 2 tablespoons butter

Sift cake flour and baking powder together and rub in the butter

Add eggs and enough milk to make stiff dough

Roll out the dough and spread with apricot jam

Roll up and place in a long ovenproof dish

Pour over the sauce and bake for 1 hour at 180ºC

Suggestions:

1. Replace the apricot jam with about 200 gram dried apricots. Boil in 1 1/2 cup water until just soft. Strain

Use the strained water topped up to 2 cups for the syrup.(add the 1 cup sugar)

With a fork, mash the apricots and spread evenly over the dough. This makes the pudding less sweet.

2. Once dough is rolled cut into 1 inch thick slices and arrange them in the ovenproof dish, pour over syrup and bake.

3. Cover the dish with a lid or foil for the first 40 minutes then open and bake.

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Hot cross bun and apricot pudding

100 ml butter

6 hot cross buns, halved

100 g dried apricots

250 ml cream

3 large eggs, lightly beaten

10 ml ground cinnamon

125 ml sugar

Preheat oven to 160 ºC. Grease an ovenproof dish with half the butter. Spread remaining butter on to the insides of the hot cross buns. Layer buns in the dish and scatter over the apricots. Whisk cream and eggs together and pour over buns. Mix cinnamon and sugar together and sprinkle over pudding. Bake in the oven for 30-40 minutes until set. Serve warm with custard or cream. Serves 6.

My friend, Charly ( the best cook in Durban) had the following to add:

Hey Pete, have you tried soaking the chopped dried apricots in either sweet sherry, port, brandy or rum to plump them up a bit, prior to sprinkling them over the buns, then adding the leftover 'marinade' to the custard or cream for extra flavour??? Hic .... just a thought - use it, don't use it ... hic

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'Oubos' pudding

2 ready-made Swiss rolls, sliced

100 ml medium- or full-cream

sherry

9 large egg whites

100 g castor sugar

500 ml cream

100 g sugar

100 g chocolate

Grease a large, flat, ovenproof dish with a little butter.

Line with three quarters of the slices of Swiss roll.

Sprinkle with three quarters of the sherry.

Beat the egg whites until stiff.

Add the castor sugar gradually, beating well after each addition.

Beat the cram until stiff and stir in the sugar.

Fold into the egg-white mixture.

Spoon into the prepared dish.

Place remaining slices of Swiss roll over the filling and sprinkle with remaining sherry.

Freeze for at least 24 hours.

Melt chocolate and pour over the pudding just before serving.

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Apricot sago pudding

410 g apricots

140 g sago

500 ml milk

2 ml salt

175 ml sugar

25 ml butter

2 extra-large eggs, separated

50 ml smooth apricot jam

Preheat the oven to 180 ºC (350 ºF). Spray a 22 x 20 x 4 cm ovenproof dish with non-stick spray. Drain the apricots and reserve the syrup. Add enough water to the syrup to make up 250 ml. Set the apricots aside. Pour the syrup over the sago and soak for 5 minutes. Add the milk, salt and 125 ml sugar and heat slowly. (The syrup will cause the mixture to curdle.) Simmer till the sago is done while stirring continuously. Remove from the heat and add the butter and egg yolks. Mix well. Spoon half the mixture into the prepared oven dish and arrange the apricots on top. Spoon the remaining sago mixture over the apricots. Beat the egg whites till soft peaks are formed and add the remaining 50 ml sugar. Beat well. Spoon over the pudding and bake for 15-20 minutes or till the meringue begins to brown. Serve hot. Serves 6

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Bread pudding

4 extra-large eggs, separated

125 g castor sugar

pinch salt

500 ml milk

4 slices bread, crusts removed

410 g pie apples

25 ml castor sugar

1 ml ground cinnamon

45 ml raisins, soaked

Preheat the oven to 170 ºC (340 ºF). Grease a 27 x 17 cm ovenproof dish with margarine or spray with non-stick spray. Beat the egg yolks and half the castor sugar together until thick and pale yellow. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.

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Cape brandy pudding

 250 g dates, stoned and finely chopped

 5 ml bicarbonate of soda

 250 ml boiling water

 125 g margarine

 200 g sugar

 2 eggs, beaten

 240 g cake flour

 5 ml baking powder

 2 ml salt

 250 ml walnuts or pecan nuts, chopped

 SAUCE

 300 ml sugar

 15 ml butter

 200 ml water

 5 ml vanilla essence

 2 ml salt

 25 ml brandy

 Preheat oven to 180 ºC.

 1. Divide chopped dates into 2 portions. Add bicarbonate of soda and boiling water to 1 portion, mix well and leave to cool.

 2. Cream margarine and sugar then beat in eggs.

 3. Sift flour, baking powder and salt over mixture and fold in. Add dry portions of dates and walnuts, blending well.

 4. Stir in bicarbonate of soda mixture, blend thoroughly and turn batter out into a large baking dish. Bake for 40 minutes or until firm.

 SAUCE:

 Heat sugar, butter and water for 5 minutes. Remove from stove and stir in vanilla essence, salt and brandy. Pour sauce over pudding as soon as it comes out of the oven and serve hot or cold with whipped cream. 

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Rice pudding

100 g uncooked white rice

2 l milk

4 extra-large eggs

125 ml sugar

30 ml freshly grated lemon peel

2 cinnamon sticks, broken into pieces

10 ml vanilla essence

butter

1. Preheat the oven to 160 ºC.

2. Place the rice in a heavy-based saucepan. Add 1,25 litres (5 cups) milk and simmer gently, uncovered, for 20 minutes or until the rice gradually absorbs half the milk and is soft and absorbent. Stir occasionally with a wooden spoon to prevent sticking.

3. Using a whisk, beat the eggs and remaining 250 ml (1 cup) milk in a bowl until well blended.

4. Stir in the sugar, lemon peel, cinnamon sticks and vanilla essence. Add to the rice mixture and stir well.

5. Spoon the mixture into a buttered 1,5-2 litre (6-8 cup) ovenproof dish.

6. Place the dish in a roasting pan and add enough water to the pan to come halfway up the sides of the dish.

7. Place the pan in the oven and bake for 45 minutes, or until the custard is just firm (lightly set) and golden brown on top. Serve lukewarm.

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Maize meal pudding

2 l hot milk

375 ml maize meal

15 ml molasses

2 eggs, beaten

30 ml margarine

250 ml sugar

5 ml salt

1 ml cinnamon

1 ml ginger

Preheat oven to 180 ºC. Grease an ovenproof dish. In a heavy-based saucepan heat milk, add maize meal and molasses, and stir for 10 minutes at low heat. Remove from heat, pour in beaten eggs, margarine, sugar, salt, cinnamon and ginger and mix well. Pour into ovenproof dish and bake for 30 minutes. When cooked, serve immediately with whipped cream or custard.

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Buttermilk Pudding

50 ml butter or margarine

200 g white sugar

4 large eggs

240 g cake flour

2 ml salt

500 ml buttermilk

10 ml baking powder

5 ml grated lemon rind

Cream butter or margarine and sugar together till creamy. Beat in the eggs to make a smooth mixture. Sift flour and salt together then stir into the creamed mixture alternating with the buttermilk. Stir in the baking powder and the lemon rind. Pour batter into a greased ovenproof dish and bake at 180ºC for 30-35 minutes or until puffed up and slightly browned. Serve immediately with jam (moskonfyt or orange preserve or whatever is available)

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Koeksisters -

250 ml (1 cup) cake flour

250 ml (1 cup) self raising flour

5 ml ( 1 tsp) salt

60g (1/4 cup) butter

5 ml (1tsp) ground ginger

5 ml (1 tsp) ground cinnamon

5 ml (1 tsp) ground mixed spice

2.5 ml (1/2 tsp) ground cardamom

10 ml (2 tsp) soft brown sugar

10 ml (2 tsp) white sugar

7.5 ml (1 1/2 tsp) instant dry yeast

375 ml (1 1/2 cups) warm water

Syrup

250ml (1 cup) water

125ml (1/2 cup) sugar

15ml (1 tbsp) dessicated coconut

1 piece of naartjie peel

In a mixing bowl combine the flours with salt. Add butter and rub in lightly till it resembles fine breadcrumbs. Add remaining ingredients, using the warm water to form a dough. Do not knead. Cover with plastic and leave in a warm place fo0r about 1/1/2 to 2 hours or until doubled in size then turn out on a lightly floured surface.

Dip fingers and knife into flour and use your hands to stretch the dough. Cut into 4cm X8cm strips and deep fry over medium heat in a deep saucepan. Insert fork to check if done, and remove quickly one by one and drain in colander or on kitchen paper.

To make the syrup bring, water, sugar, coconut and naartjie peel to a slow boil in a large saucepan until syrup starts to bubble.

Prick each koeksister, then lower into syrup . Add as many koeksisters as the pan will hold. Turn and cook for 5 minutes each side or till browned. Remove with slotted spoon place on platter with some extra coconut. Sprinkle coconut over them and serve while hot