MOZAMBIQUE CHICKEN  (Annalie Snyman)

 

The smell will take you right back to holidays in Maputo!

 

Marinade for 4 - 6 skinless, boneless chicken thighs (also very good for Kangaroo fillet):

Ingredients 

juice of ½ lemon

10 ml olive oil

1 teaspoon (5 ml) paprika

4 ml dried oregano (three quarters of a teaspoon)

1 - 3 teaspoons Nando’s peri-peri sauce (depending on how hot you want it to be)

1 clove garlic, finely chopped

half teaspoon salt

85 ml Mrs Balls Peach Chutney (a third of a cup)

3 teaspoons tomato paste

 

Method

 Mix all the ingredients together and marinade the meat for at least 6 hours.  Scrape the marinade off and barbeque, fry or grill the meat.  Simmer the marinade for a few minutes and serve as a sauce with the meat.

 

SLOW COOKER METHOD:

Grease the slow cooker well with some olive oil. 

Mix the marinade in the slow cooker. 

Cut 4 – 6 skinless chicken thighs in half and place in slow cooker, making sure that every piece of chicken is coated by the marinade.  Cook at LOW for 5 hours and serve on Basmati rice.

                                                                                 

 

TUNA ROLL (Carol Haxton)

 

Makes Two Rolls

Ingredients

2 x 170g Tins Tuna in water, drained

410g Tin Chakalaka Mild & Spicy

1 Onion, finely chopped

1 cup cheese

2 Tbsp Mayonnaise

1 tsp Mustard Powder

Salt & freshly ground Black Pepper

2 x 400g rolls Puff Pastry

Milk & Egg for brushing

Method 

Preheat oven to 200ºC

 

Roll out each sheet of pastry

Combine all other ingredients and spread over

Roll up and make incisions on top

Brush with milk and egg

 

Bake for 25 minutes (if doing both – if doing one, bake for 17 minutes)

 

Eat hot OR cold

 

                                                                                                                           

 Traditional Cape Malay recipe for Bobotie (fruity curried mince) (Margaret Whitehead)

 

this will feed about 6-8 people served with fluffy white rice and a salad.

 

 

 

Ingredients:

 

1kg Mince

2 Medium sized onions

2 Tablespoons olive (or vegetable) oil

1 ½ Tablespoons of mild curry powder

2 or 3 teaspoons turmeric

2 Tablespoons white vinegar

1 Tablespoon sugar

1 ½ teaspoons garlic salt

1 teaspoon lemon pepper

1 slice of bread

1 ½ cups milk

2 large eggs

100 grams sultanas

200 grams dried apricots

3 Heaped Tablespoons fruit chutney

2 to 3 bay leaves

1 Tablespoon Lemon Juice

a handful of flaked almonds

 

 

 

Method:

Preheat oven to 180 c

Parboil the chopped onions in a little water until just opaque, drain the water reserving the water for later use, fry chopped onions in oil until just golden.  Add the curry powder and turmeric. Fry for about 2 minutes, stirring all the time, then add the vinegar, lemon juice, sugar, salt and pepper.  In the meantime soak the bread in the milk, then squeeze dry, set the milk aside.  Crumble the mince into the pan with the onion mixture, add the soaked bread and the reserved onion water, add the remaining ingredients 1 egg, sultanas, apricots, bay leaves, chutney and almonds and cook for about 5 minutes. Place mixture into a buttered casserole dish cover with foil and cook in the oven for 1 ½ hours.  Remove casserole dish from oven remove foil.  Whip up the remaining egg with the milk pour over the back of a spoon onto the mince mixture and cook for a further ½ hour at 150 c uncovered until the milk mixture is set and golden brown.

 

 

                                                                                                                          

 

 

QUICK SHAKE SAVOURY TART (Sharon Stubbings)

Filling Ingredients

      

1 Onion, chopped and fried

 

250g bacon

 

250g ham

 

150g mushrooms

 

250g grated cheddar cheese

 

 

 

 Egg Custard Ingredients

150g milk

 

2 eggs

 

30ml flour

 

5ml mustard

 

2ml pepper

 

2ml Aromat.

Method 

1) Preheat ove to 180 and grease a small pie dish.If you are using a large flan dish, then double the recipe.

 

2)Place ingredients for filling into pie dish,sprinkle the grated cheese over.

 

3)Place all custard ingredients into the QUICK SHAKE,in the order in which they are written.Shake well.

 

4)Pour over filling and bake at 180 for 35 minutes or untill set. Serves 6.

 

5) And enjoy...

 

Recipe by Sharon Stubbings.

                                                                              

 

BOEREWORS MEATBALLS WITH PAP AND SAUCE (Annalie Snyman)

 

This is for all those expats (like me) who can't buy a boerie when the craving hits!

The sauce is my Ouma's recipe.

 

The meatballs:

500g minced beef (lean is best)

300g minced pork (be nice & buy free range)

15 ml whole coriander seeds - heat in a dry saucepan until slightly scorched, then crush fine in mortar & pestle)

9ml salt

30ml malt vinegar

freshly ground black pepper

pinch of ground cloves

freshly grated nutmeg

1.5ml ground allspice

2.5ml mixed herbs

 

Mix all ingredients well and stand for a while for the flavours to develop (24hrs in fridge, if possible).

Roll into sausage shapes or meat balls and fry in a little oil until almost cooked.  Keep warm. (don't wash the pan)

 

Sauce:

1 medium onion, chopped

2.5 ml ground coriander seeds

1 x 400g tin of good quality chopped tomato

2.5 ml sugar

pinch allspice

salt and freshly ground black pepper to taste

chopped fresh parsley (optional)

 

Fry the onion in the same pan as the meatballs, adding a little oil if necessary.  When the onion starts to get a glassy appearance, add the coriander and stir until fragrant.  Add the tomato, allspice and sugar and simmer until the onion is soft.

Add the meatballs and heat until the meatballs are just cooked.  Remove from the stove, add salt and pepper to taste and serve on pap with parsley sprinkled over. 

 

Annalie Snyman

                                                                                   

 

Chicken Peri-peri (Gail Irvine)

 

Ingredients

 1 large chicken, cooked, boned and meat pulled from bones

 

Sauce Ingredients

 

Measure into food processor:-

 

125ml Oil

250ml Tomato sauce

15ml Worcester sauce

10ml Vinegar

5ml salt

10ml sugar

5ml cayenne pepper or less according to taste

10ml paprika

5ml thyme/mixed herbs

4 cloves of garlic

1 small onion

5 drops of Tabasco

 

Method:

 

1. Liquidise all ingredients in processor

2. Allow to stand

3. Use as required, preferably after 48 hours (flavour develops with time)

4. Heat sauce in deep saucepan. Add chicken. When sauce bubbles, allow to simmer gently for a while.

5. Serve on white rice.