Homemade Mayonnaise

According to the English Oxford Dictionaries Online the word originated probably from the feminine of mahonnais 'of or from Port Mahon', the capital of Minorca. But another tale states that Mayonnaise is named after Charles de Lorraine, duke of Mayenne, because he finished a meal with a cold sauce before being defeated in the Batlle of Arques.


Ingredients:
Pinch of Cayenne Pepper
5 ml Mustard Powder
2.5 ml Salt
10 ml Sugar
Yellow of 2 Eggs (†Freshest eggs and at room temperature)
25 ml Lemon Juice
25 ml Vinegar (White)
250 ml Olive Oil or Sunflower Oil††

Method:
Mix the dry ingredients well.
Beat the yellow of the eggs lightly and add it.
Add 12.5 ml lemon juice and 12.5 ml vinegar and mix well.
Continuously beat the mix with an egg beater while adding the oil bit by bit until all the oil is used.
If the mix is too thick add the remainder of the lemon juice and vinegar.

Note: For a good texture the mix must be cool but not ice-cold.
† It is really important that you use fresh eggs at room temperature. As an egg ages, it release lecithin (a protein that acts as the central emulsifying agent) that breaks down the yolk of the egg.
†† Use either pure olive oil or sunflower oil, not extra virgin olive oil (unrefined oil). Otherwise the mayonnaise will become hard and cause separation later when you refrigerate it.

Monkey Gland Steak

This dish contains no monkey nor glands.
No-one really knows how this got its name. Though there are a few tales doing the round. One of them is that a chef in Cape Town was fed-up with the guests, and mixed some ingredients together, called it "Monkey Gland" and hoped that they will go home. It had the opposite effect: Everybody loves it!
Monkey Gland Steaks and Monkey Gland Sauces are very popular in South Africa and get served it all major steak houses and a fast food restaurants. The monkey gland sauce is used with braaivleis as well.

Ingredients:
500 g Rump Steak

Sauce:
10 ml Crushed Garlic
25 ml Mrs HS Balls Chutney
1 Chopped Onion
5 ml Mustard Powder
25 ml All Gold Tomato Sauce
10 ml Grape Vinegar (can be replaced with a brown sherry)
25 ml Worcester Sauce


Method:
Prepare steaks by beating lightly.
Combine all sauce ingredients,
Marinade steak for 2 to 3 hours. (Alternatively leave overnight in fridge in sauce)
Remove steaks from sauce and grill or fry.
Heat sauce and serve with steak

Bon Apetit!

Spicy Rice Recipe

Rice Facts:
Eating rice is extremely healthy for you. It does not contain any harmful fats, cholesterol or sodium. Since it is rich in carbohydrates it provides you with fast and instant energy. Also it stabilises blood sugar levels and is a source of various minerals and vitamins: Calcium, Fibre, Iron, Niacin, Riboflavin Thiamine, Vitamin B1 and Vitamin D.



Ingredients:
25 ml Sunflower Oil
1 Chopped Onion
1 Chopped Chilli (Optional)
5 ml Crushed Garlic
2.5 ml Cayenne Pepper
125 ml Uncooked Rice
750 ml Boiled Water
1 Chicken Stock Cube
5 ml Dried Mixed Herbs
5 ml Dried Rosemary
10 ml Worcester Sauce
25 ml Concentrated Tomato Sauce
1 cup of Stir Fry

Method:
Heat oil in large saucepan.
Add onion and fry until soft.
Add garlic, cayenne pepper and chilli, cook for another minute.
Add rice grains and stir until the grains are covered with oil.
Dissolve chicken stock in the boiled water.
Add chicken stock mixture, mixed herbs, rosemary, Worcester sauce, tomato sauce and stir fry
Add salt and pepper to taste.
Stir with wooden spoon.
Bring to boil
Reduce heat once it is starting to boil, and cook for another 35 to 40 minutes until liquid has evaporated and/or rice has softened.

Serving Suggestion:
Serve with roast or meat of your choice.

Chutney

What is the difference between Chutney and Relish?
According to the Cambridge Online Dictionary Chutney is a mixture containing fruit, spices, sugar and vinegar, eaten cold with especially meat or cheese. Relish is a type of sauce which is eaten with food to add flavour to it, e.g. tomato and onion relish.
Well looking at the definitions, chutney is definite a kind of relish.

Where does Chutney come from?
Chutney originates from India but traditionally it was sour, and as it has reached other cultures around the world, chutneys became sweeter. The term itself is an anglicized form of the Hindi word chatni.

This recipe is a close match to South Africa's Mrs H.S. Ball's Chutney.

Ingredients:
238 g Sun Dried Apricot (you can use 850 g Sun Dried Peaches instead)
612 g Sun Dried Peaches
3 - 4 litres Brown Wine Vinegar
Need 1 to 2 litres for soaking and about 1.5 to 2 litres for mixing.
Use a bit of your own judgement here. You don’t want the end-product too runny or too thick.
If you want thicker chutney, you will use less vinegar. And for more "runny" chutney you will use more vinegar.
500 g Minced Onions
75 g Cayenne Pepper
120 g Salt
2.5 kg White Sugar
75 g Chopped Chillies (Optional)





Method:
Soak the fruit in the vinegar for 12 to 24 hours.
Cook these fruit in the same vinegar until soft.
Drain.
Mill the fruit.
Add the sugar and onions and cook in a pot with the vinegar.
Add the cayenne pepper, salt.
Stir occasionally with a wooden spoon to prevent it from burning at the bottom of the pot.
Sterilise your bottles and spoon in the mixture.
To have hot chutney you just add the 75 g of chopped chillies.

Wallah, a good companion for many dishes. Enjoy!