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plat1 plat2    dessert

Biltong (beef jerky)

  • Salting mixture:
  • 1 lb salt 2 oz sugar
  • 1 oz saltpeter pepper and chili spices

Cut strips of meat following the grain of muscle. Make strips 2 inches wide and 1 inch thick. Best made during cool dry weather if possible. Salt the meat by rubbing the mixture in well and leave in the basin of salt mixture overnight.

Dip a cloth in vinegar, wring dry and whip the meat well. Hang the strips of meat in a cool, dry, well ventilated place until dry. You can also hang the meat on an oven rack placed in the top slot of the oven. Dry the meat on low heat.

Bobotie (curried meat loaf)

  • 2 sl Stale white bread, crusts removed
  • Water
  • 30 ml Sunflower oil
  • 1 Onion, thinly sliced
  • 2 ml Ground cloves
  • 5 ml Crushed garlic
  • Salt
  • 10 ml Curry powder
  • 5 ml Borrie (turmeric)
  • 500 g Steak mince
  • 2 Eggs
  • 30 ml Hot water
  • 20 ml Lemon juice
  • 30 ml Sugar
  • 4 Bay leaves for garnish
  • Topping
  • 1 Egg, lightly beaten
  • 150 ml Milk

Soak bread in wter for 10 minutes, then squeeze dry. Heat oil in a large frying pan and braise onion until golden, 5 -10 minuntes. Add cloves, garlic, salt, curry powder and borrie and simmer for 5 minutes. Add to mince with eggs, hot water, lemon juice and sugar and mix to combine well.

Spoon mixture into a well-greased ovenproof dish and bake at 160 degrees centigrade for 40 minutes or until golden brown. Remove from oven.

Beat egg and milk well and pour over bobotie. Add bay leave or lemon leaves and bake a further 5-10 minutes at 180 degrees centigrade.

Cape curry powder

  • 1 tb Cloves
  • 2 tb Black peppercorns
  • ½ c Coriander seeds
  • 3 tb Cumin seeds
  • 1 tb Fennel seeds
  • 1 tb Black mustard seeds
  • 3sm Dried hot red chilies piquins or santakas seeds and stems removed
  • ¼ c Ground cardamon
  • ¼ c Turmeric
  • 3 tb Ground fenugreek
  • 1 tb Ground ginger

In a dry skillet, separately toast the cloves, peppercorns, coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.

Combine the toasted ingredients and the chilies in a spice mill and grind to a fine powder. combine with the remaining ingredients and mix until a uniform color is achieved.

Carrot sambal (grated carrot salad)

  • 1 lb Carrots
  • Salt
  • ¼ c Red wine vinegar
  • 1tb Fresh hot chiles; finely chopped
  • 1 ts Sugar

Scrape and coarsely grate the carrots. Mix them together with the salt in a large bowl and leave to stand at room temperature for about half an hour.

Squeeze the carrots hard to remove any excess moisture. Combine the vinegar, chilies and sugar in a bowl, stirring until the sugar is dissolved. Add the carrots and stir until thoroughly mixed.

Place in a serving bowl and leave to macerate at room temperature for a minimum of 15 minutes before serving.

Gebraaide hoender (spiced roast chicken)

  • 1 Chicken, cut up Salt
  • 1 c Water
  • 1 lb Potatoes, diced Oil
  • 1 Onion, chopped finely Pinch ginger
  • 1 Clove garlic, crushed
  • ⅛ t Each of: turmeric fenugreek cumin fennel allspice

Rub each piece of chicken with salt and place the pieces in a skillet with 1 cup of water. Cover and simmer gently.

After 15 minutes, add the potatoes, a little oil if necessary, and the onion. Add also the spices and the ginger and garlic. Now simmer for an additional 30 minutes.

Green pea soup

  • 1 Onion, chopped
  • 2 tb Oil
  • ½ ts Ginger, grated
  • 6 Whole peppercorns, crushed
  • 1 ts Turmeric
  • 2 ts Coriander
  • 2 ts Cumin
  • 2 Chili peppers, crushed
  • ½ ts Chili powder
  • 4 Whole cloves
  • 1 Stick cinnamon
  • 2 Cardamom pods
  • 2 c Green split peas, dried
  • 2 Tomatoes, diced
  • 5 c Stock
  • 1 ts Garam masala
  • 2 Shallots chopped (optional)
  • Salt

In a large soup pot, fry the onions in the oil until light brown. Stir in the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes over moderate heat. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour).

Kerrie-aartappels en uie (curried potatoes and onions)

  • 3 c Potatoes; dice small
  • 1 large Onion
  • 4 tb Butter or margarine or oil
  • 1 c Beef stock or water
  • 1 tb Curry powder
  • 1 tb Vinegar or lemon juice
  • 1 tb Sugar
  • 1 tb Flour
  • Salt and pepper; to taste

Slice the onion and saute in the butter until light brown. Add the potatoes and stir occasionally until hot. Mix the dry ingredients together and add the stock and vinegar to them; then add this mixture to the vegetables.

Cook and stir until the sauce is thickened and then cook about 2 minutes more or until the potatoes are cooked through.

Lamb pilaf

  • 1 c Dried apples
  • ½ c Cried pitted prunes
  • ⅓ c Chopped dried apricots
  • ½ c Raisins
  • ½ c Orange juice
  • 1 c Hot water
  • 1 lb Ground lean lamb
  • ½ c Dry bread crumbs
  • ¼ c Milk
  • 1 md Egg, slightly beaten
  • 1 ts Salt
  • ½ ts Paprika
  • ¼ c All-purpose flour
  • Oil for deep-frying
  • 1 md Onion, finely chopped
  • 1 tb Curry powder
  • 2 tb Red wine vinegar
  • 1 tb Sugar
  • 1 lb Banana
  • ½ c Chopped dry-roasted peanuts
  • 1 ts Tomato paste or ketchup
  • Salt
  • Hot cooked bulgar or hot cooked rice

In a large bowl, combine apples, prunes, apricots, and raisins. Add orange juice and water. Let stand at room temperature 1 to 2 hours.

In a large bowl, combine lamb, bread crumbs, milk, egg, 1 teaspoon salt and paprika. Shape into 1-inch balls. Roll meatballs in four. Shake off excess flour.

Pour oil for deep-frying into wok until 1 1/2 inches deep in center. Heat oil at 350F. Fry meatballs, a few at a time, in hot oil until lightly browned on all sides, 3 to 4 minutes. Drain on paper towels; set aside. Pour all but 2 tablespoons oil from wok. Add onion; stir-fry 1 minute. Reduce heat to low. Stir in curry powder until fragrant, 1 to 2 minutes.

Add soaked fruits and 1 cup of soaking liquid. Stir in vinegar and sugar. Add cooked meatballs, pushing them down into liquid. Cover wok; simmer 20 minutes. Stir in tomato paste or ketchup. Stir until liquid thickens, 1 to minutes. Add salt to taste.

Spoon bulgar or rice onto large platter. Top with lamb mixture. Garnish with banana slices. Sprinkle with peanuts.

Vegetable biryani

  • 3 lg Onions, sliced
  • 4 tb Ghee
  • 6 Chili peppers, crushed into a paste
  • 2 ts Cayenne
  • 1 2" piece ginger
  • 10 Garlic cloves
  • ½ c Lentils, dried
  • ½ lb Green peas, shelled
  • ½ lb Carrots, chopped
  • ½ lb Green beans, chopped
  • 3 lg Tomatoes, chopped
  • 6 Whole cloves
  • 4" piece cinnamon stick
  • 6 Cardamom pods, crushed
  • 1 ts Turmeric
  • 3 Sprigs mint, pounded
  • ½ ts Dried mint
  • 2 c Long grain white rice
  • 6 lg Potatoes, chopped
  • Salt

In a large, heavy skillet, fry the onions in the ghee until golden. With a slotted spoon, remove 1/3 of the slices & set aside. Add to the pot, the ginger, garlic & chili paste.

Fry for 5 or 6 minutes, stirring constantly. Add the lentils, peas, carrots & beans. Reduce heat & cook for 15 minutes. Add more ghee if necessary.

Add tomatoes, spices & mint Stir for 5 minutes. Pour in 1 c of very hot water, cover & simmer until the vegetables are half-cooked. Add the rice, potatoes, salt & another 4 to 5 c of hot water.

Cover & cook for 20 minutes or until the rice is done & the water is absorbed. Garnish with the reserved onion slices.

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