Breakfast Hash

Ingredients

  • 2 Potatoes, cut into 2cm cubes (about 450g)
  • 3 rashers back bacon
  • 1 red pepper, cut into 2cm cubes
  • 4 eggs
  • 50g feta crumbled
  • Small handful of parsley, finely chopped

Method

Step1: Tip the potatoes into a pan of cold water with a generous pinch of salt. Bring to the boil, then reduce the heat and simmer for 10 mins until tender. Drain well and set aside to steam-dry. Meanwhile, put the bacon rashers in a 30cm wide ovenproof frying pan set over a medium heat and fry for 3-4 mins on both sides until almost crispy. Remove to a plate, leaving the fat behind in the pan, and set aside. Once cooled slightly, roughly cut into strips.

Step2: Heat the oven to 200C and heat the residual bacon fat in the pan over a medium heat, then tip in the potatoes. Stir well, then cook undisturbed for 3-5 mins. Mix in the peppers and season well. Cook, undisturbed, for 3 mins more. Stir, then cook for a further 2-4 mins until the potatoes are lightly browned. Stir in the bacon strips and cook for another 2 mins.

Step3: Remove the pan from the heat and make four gaps in the mixture using the back of a spoon. Crack an egg into each and sprinkle over the feta. Bake in the oven for 6-8 mins, or until the eggs are cooked to your liking. Scatter over the parsley to serve.

Source: https://www.bbcgoodfood.com/recipes/breakfast-hash

Roast Turkey

Ingredients

  • 1 whole turkey
  • Salt & pepper to taste
  • 1 onion, peeled and cut into wedges
  • small handful fresh thyme sprigs
  • small handful rosemary sprigs
  • small handful fresh sage leaves
  • 1 head garlic, halved
  • 100g butter, melted

For the garlic butter:

  • handful fresh chives, chopped
  • handful fresh flat-leaf parsley, chopped
  • 120g butter, melted
  • Salt & pepper to taste
  • 1 garlic clove, peeled and minced

Step 1

Preheat to 220ºC.

Position the oven rack on the lower third of the oven.

Step 2

Pat the turkey dry with kitchen paper and generously season the cavity with salt.

Stuff the cavity with the onion, thyme, rosemary, sage and halved head of garlic.

Tie the legs together with the kitchen string.

Step 3

Transfer the turkey to a roasting dish.

Brush the melted butter all over, then season the outside generously with salt.

Place in the preheated oven and immediately reduce the heat to 180 degrees.

Step 4

Roast, basting every 45 minutes with the juices in the dish until the juices run clear when you cut between the leg and thigh, approximately 3 – 4 hours.

Step 5

Cover the cooked turkey with foil and allow to rest for 20 minutes before carving.

Step 6

For the herb and garlic butter, combine the chives, parsley, 120g melted butter, salt and

minced garlic in a small mixing bowl.

Drizzle over the turkey and serve immediately.

Gerhard’s Milk Target

Ingredients:

1 tin of condensed milk

3 cups of full cream milk

45ml cornflour

15ml custard powder

1ml of salt

2 eggs

5ml of vanilla essence

30g of butter

1 pack of Tennis/Marie Biscuits

Cinnamon

Method:

Step 1

Mix condensed milk and 2½ cups of milk and heat until almost boiling.

Step 2

Mix cornflour, custard, salt, eggs and seasoning with remaining half cup of milk.

Step 3

Add to the hot milk and cook slowly for about 10 minutes.

Step 4

Stir occasionally, remove from heat and stir in butter.

Step 5

Line a large glass bowl with cookies, pour the filling on top.

Step 6

Sprinkle cinnamon on top and leave to cool in the fridge.

Beer Bread

Method

  1. Add herbs, spices, corn kernels, grated cheese or finely chopped onion if you like. Add 10 to 15 minutes to the baking time if you do.
  2. Mix everything together in a large bowl (do not knead). Add a little water if the dough is too dry. Place the dough in a greased loaf tin. Bake at 180º C for 30 minutes in a preheated oven. Leave to cool down for ten minutes on a wire rack.
  3. This recipe can be used for pot bread (potbrood) as well.

Ingredients

  • 500g self-raising flour
  • 1 can of beer (340ml)
  • 1 tsp salt
  • 2 tbsp melted butter or olive oil (for greasing the tin)

Source: https://albertonrecord.co.za/103607/beer-bread-the-simplest-bread-ever/

Beef Tongue with Mustard Sauce

BEEF TONGUE

1 x Ox tongue, with trimmings and visible fat cut-off (weight or average weight thereof)?

2 x Beef stock cubes

1 x  onion, cut in half

2 tbsp black pepper (whole corns or cracked)

3 carrots, cut into chunks

2 bay leaves (fresh or dried)

1.5 L water (Should be enough to cover the ox tongue in the pot)

METHOD:

Step 1

Place the tongue in a large pot with onion, carrots, beef stock cubes, bay leaves and

black pepper.

Step 2

Cover with water and boil (simmer) on medium heat for 2-3 hours, or until the outer layer of skin

peels easily.

*Can I use my pressure cooker for this recipe?  It’s black and oval so the tongue will look good against the black and the veggies etc.

Step 3

Once the tongue is ready, peel off the outer layer of skin, slice and serve hot or cold.

SERVING SUGGESTION:

Home-made honey & mustard

Sheet Pan Balsamic Steak and Potatoes

Ingredients

  • Baby potatoes 
  • 4 tbsp. unsalted butter, room temperature
  • 3 tbsp. minced chives, divided
  • 1/2 small shallot, minced
  • 1 small garlic clove, minced
  • Salt
  • Freshly ground black pepper
  • 1 tsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. Finely chopped fresh parsley
  • 2 tbsp. finely chopped fresh basil
  • 2 green onions, halved lengthwise, white and light green parts thinly sliced
  • 2 slices of your favourite cut of steak 

Let’s get cooking;

  1. Bring medium pot of water to a boil and add potatoes. Boil for 20 minutes or until tender, then drain. When cool enough to handle, cut into quarters.
  2. In small bowl, stir together butter, 1 tablespoon chives, shallot, and garlic, and season with salt and pepper. Cover and place in refrigerator until ready to use.
  3. In large bowl, whisk together Dijon mustard and red wine vinegar, then slowly whisk in olive oil and season with salt and pepper. Add in potatoes, 2 tablespoons chives, parsley, basil, and green onions and stir gently to combine. Season with salt and pepper.
  4. Heat lightly oiled grill pan over high heat, and season steaks with salt and pepper. Grill for 3 minutes per side for medium rare. Place dollop of chive butter on each steak and let rest a few minutes, then serve with potato salad.

Rosemary and Garlic Pork Braai Chops By Chef Tracey

PORK-CHOPSIngredients

  • 4 BMS Pork Braai Chops
  • 2 Houses of garlic, peeled
  • 2 Branches of fresh Rosemary
  • 4 Tabelspoons Olive Oil
  • 1/2 Teaspoon of salt
  • 2 Tablespoons of Butter

Preparation

  • Place a pan on stove at high heat.
  • Place the BMS Pork Braai Chops , butter and Olive oil in the pan and flash-fry to seal the meat.
  • Turn heat down to medium.
  • Add all other ingredients in the pan and fry until the meat is well done.

Serve with Mash and Peas.

Stock Up Your Kitchen Supplies Effectively This Festive Season

There aren’t very many days until we go full swing into the holidays. With the kids at home and family getting together more often, grocery shopping is likely to be an errand you run frequently.

We have a few tips for you to follow so that you will keep yourself organised and save money and time while you shop.

  • A list is a good way to save time and to prevent yourself to purchasing items that you “think” you need. All you have to do is train yourself to stick to it.
  • The worst thing to do is to go food shopping while you are hungry. You will buy things on impulse and you will succumb to some not so healthy temptations.
  • If you spend the rest of the year trying to be healthy you can still make sure you get the best nutrition for your rand value. Look at the nutrition labels so that you can limit your intake of fat, sugar and sodium.
  • Be aware of the unit price of items. This is the price that tells you the cost per kilogram, gram, litre etc. You might be able to stretch your rand a little further if you keep this information in mind.
  • Buy the fruits and vegetable that are in season. You will get far better flavours and quality as the produce will be fresher. Because it is in season, the fruit and vegetable are always a little less expensive.

The holidays are meant to be enjoyed and there is nothing wrong with indulging but be sure not to leave your pockets feeling too empty.

Side Dishes For Your Heritage Day Braai By J’Something

MAE’S POPPING CORN

grilled-corn-with-lime-and-cilantro

 

-4 mielies

-juice of 2 lemons

-cumin, to dust

-dried oregano, to dust (quite a lot!)

-1 teaspoon Worcestershire sauce for each mealie

-olive oil

-salt and pepper to taste

 

METHOD:

  • Dress each mealie with the lemon juice, cumin, oregano, Worcestershire sauce, olive oil, salt and pepper.
  • Allow the mealies to rest in the fridge for at least 2 hours, then remove 1 hour prior to braaiing. Braai the mealies until kernels are soft to your liking.

J’s CHAKALAKA

homemade-chakalaka

 

INGREDIENTS:

-1/4 cup sunflower oil

-1/2 large onion, diced

-1 green pepper, de-seeded and diced

-20ml hot curry powder

-2 large carrots, peeled and grated

-3 large tomatoes, grated

-1 small red chilli, finely chopped

-1/2 can baked beans in tomato sauce

-salt and pepper to taste

-1 cup hot vegetable atchar

 

METHOD:

  • Warm the sunflower oil in a pot over a medium heat, then add the onion and green pepper and fry until soft.
  • Add the curry powder and fry for 1 minute until fragrant.
  • Add the carrots, tomatoes, chilli and beans. Mix well.
  • Allow to cook on a medium heat for about 15 minutes, stirring about every 5 minutes so that the chakalaka does not stick to the bottom of the pot.
  • Season with salt and pepper and leave to cook for another 5 minutes.
  • Decant into a large bowl and allow to cool
  • Once cooled, add the vegetables atchar, stir well and serve.

THE FONSECA SALAD

salad

INGREDIENTS:

-6 Large tomatoes, cut into chunks

-1 cucumber, cut into chunks

-1 red onion, sliced into half moons

-2 avocadoes, cut into chunks

-200g kalamata olives

-1/4 cup olive oil

-1/4 cup red wine vinegar

-generous amount salt and ground pepper to taste.

 

METHOD:

  • Place the tomatoes, cucumber, onion, avocado and olives into a bowl.
  • Whisk together the olive oil and red wine vinegar to make a dressing.
  • Pour the dressing over the salad and season with salt and pepper.
  • Toss the salad well to coat evenly.
  • Serve chilled.

Side Dishes For Your Heritage Day Braai

MAE-POPPING-CORNMAE’S POPPING CORN

INGREDIENTS:

-4 mielies
-juice of 2 lemons
-cumin, to dust
-dried oregano, to dust (quite a lot!)
-1 teaspoon Worcestershire sauce for each mealie
-olive oil
-salt and pepper to taste

METHOD:

  • Dress each mealie with the lemon juice, cumin, oregano, Worcestershire sauce, olive oil, salt and pepper.
  • Allow the mealies to rest in the fridge for at least 2 hours, then remove 1 hour prior to braaiing. Braai the mealies until kernels are soft to your liking.

JS-CHAKALAKAJ’s CHAKALAKA

INGREDIENTS:

-1/4 cup sunflower oil
-1/2 large onion, diced
-1 green pepper, de-seeded and diced
-20ml hot curry powder
-2 large carrots, peeled and grated
-3 large tomatoes, grated
-1 small red chilli, finely chopped
-1/2 can baked beans in tomato sauce
-salt and pepper to taste
-1 cup hot vegetable atchar

METHOD:

  • Warm the sunflower oil in a pot over a medium heat, then add the onion and green pepper and fry until soft.
  • Add the curry powder and fry for 1 minute until fragrant.
  • Add the carrots, tomatoes, chilli and beans. Mix well.
  • Allow to cook on a medium heat for about 15 minutes, stirring about every 5 minutes so that the chakalaka does not stick to the bottom of the pot.
  • Season with salt and pepper and leave to cook for another 5 minutes.
  • Decant into a large bowl and allow to cool

Once cooled, add the vegetables atchar, stir well and serve.


THE-FONSECA-SALADTHE FONSECA SALAD

INGREDIENTS:

-6 Large tomatoes, cut into chunks
-1 cucumber, cut into chunks
-1 red onion, sliced into half moons
-2 avocadoes, cut into chunks
-200g kalamata olives
-1/4 cup olive oil
-1/4 cup red wine vinegar
-generous amount salt and ground pepper to taste.

METHOD:

  • Place the tomatoes, cucumber, onion, avocado and olives into a bowl.
  • Whisk together the olive oil and red wine vinegar to make a dressing.
  • Pour the dressing over the salad and season with salt and pepper.
  • Toss the salad well to coat evenly.
  • Serve chilled.

 

Spicy Carbonara

Chef’s Note: This is my version of a carbonara, but instead of using pancetta or bacon, I use…wait for it… chourico! Not hard to guess, right?

INGREDIENTS;
– 500g linguine
– Pinch of sea salt
– 1 chourico, diced
– 2 sticks of rosemary, stalks removed and leaves finely chopped
– 2 fresh green and red chillies (include the seeds if you like a bit of heat)
– 2 cloves of garlic, roughly chopped
– 2 eggs and 1 egg yolk
– Juice of ½ lemon
– 2 cups grated Parmesan cheese (and extra for serving)
– ½ tsp black pepper

METHOD:
1) Boil about 2 litres of water and add a pinch of sea salt. Once that’s boiling, add the linguine.
2) You now have about 15 minutes to get everything done, so time it perfectly.
3) Place the chourico, rosemary and chillies in a large pan and allow to cook for about 5 minutes on a high heat.
4) Add the garlic and allow to brown slightly but be careful that the garlic does not burn.
5) In a separate glass bowl, mix the eggs as well as the extra yolk, lemon juice, the Parmesan cheese (leave enough for a good sprinkle at the end), and the black pepper.
6) Once the pasta is al dente, drain and add to the chourico in the pan. Now coat the pasta with all that goodness in the pan.
7) Remove the pasta from the heat and give it about 2-3 minutes to cool a little. Once cooled, add the egg mixture and mix together.
8) Serve in a nice bowl and sprinkle some of that Parmesan cheese on top.

By J’something

The Family Lamb Ribbetjie Braai

CHEF’S NOTE: Something that I fell in love with when I moved to South Africa was a good ol’ braai. I love making a fire and hearing the meat splutter and sizzle as it hits the grill. Honestly, I have no problem making a fire to braai just one piece of wors – the taste of meat off the coals is one that you can’t compare to anything else. Here is a humble example of what we love on the braai with my family, and all the delicious sides that come with it.

INGREDIENTS:

  • 2 tsps rosemary
  • 2 tsps garlic powder
  • Salt and ground black pepper to taste
  • ¼ cup olive oil
  • 1kg lamb ribs

METHOD:

  • Mix together the rosemary, garlic powder, salt, pepper and olive oil.
  • Place the ribs in a bowl and pour over the rosemary mixture.
  • Toss well to coat and set aside to marinate for 30 minutes
  • Place the ribs on a hot braai and cook until fat is rendered, turning occasionally.

Once cooked, remove from the braai and serve warm.

By J’something

Gatsby

SERVES – 4
PREP-TIME – 15 MIN
COOKING TIME – 30 MIN

Ingredients

FOR THE GATSBY

  • 3 large potatoes, peeled and cut into chips
  • 500 ml vegetable oil, for deep-frying (+ 1 tbsp)
  • 2 tsps ginger-and-garlic paste
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 2 tsps curry powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 500 g tenderised steak, cut in half lengthwise
  • 1 large onion, thinly sliced
  • 1 tomato, grated
  • 1 tsp brown sugar
  • 1 tsp brown onion soup powder

For the sauce

  • Equal parts mayonnaise, tomato sauce and sweet chilli sauce

TO SERVE

  • 2 large soft baguettes
  • Butter, for the baguette
  • Handful shredded lettuce
  • 1 tomato, sliced
  • ½ cucumber, sliced
  • Cheddar cheese, grated (optional)

Directions

  1. To make the chips, place the potatoes in a pot of water and bring to a boil. Cook for 10 minutes until the potatoes have just softened, then remove from the heat, drain and pat dry.
  2. Heat the oil in a pot and deep-fry the potato chips until golden. Place the chips on paper towel to drain, then set aside and keep warm.
  3. Mix together the ginger-and-garlic paste, chilli flakes, coriander, curry powder, cumin and salt and combine with the steak, making sure the steak is well coated with the spices.
  4. Heat oil in a frying pan and fry the onion until soft, then add the steak and fry for 5–6 minutes until the meat has browned.
  5. Add the tomato, brown sugar and brown onion soup powder, mix well and cook until the meat is tender and the steak sauce has thickened.
  6. Mix the sauce ingredients together.
  7. Cut open the baguettes, butter each side and spread with the sauce. Add a layer of lettuce, tomato and cucumber, and then a layer of chips. Finish with the steak and steak sauce, and top with some grated Cheddar if you like. Close the sandwich and enjoy!