Onion Gravy

Ingredients:
1 Large onion Chopped
1 Medium Green Pepper Sliced
1 Tablespoon Worchester Sauce
2 Teaspoons Mustard Powder
2 Tablespoons Brown Onion Soup
½ Teaspoon BBQ Spice
½ Teaspoon Portuguese Chicken Spice
Salt and Pepper to taste
¾ Cup Boiling Water
Sunflower Oil for frying

Preparation:
Heat oil in a pan and fry onions until soft
Add green pepper to pan turn down heat
In the meantime  mix the worchester sauce, mustard and brown onion soup until a paste in a large mug
Add the other spices and boiling water to the worchester sauce mix and mix well
Add worchester sauce mix to pan
Bring gravy to boil and let it simmer, stirring frequently
Adjust seasoning if you want to and serve

Copy Cat KFC Chicken

Batter Dip:

½  Cup Milk
1 Beaten Egg

Flour Mix:

1 Cup Flour
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Brown Onion Powder Seasoning
1 Teaspoon Garlic Salt Seasoning
1 Teaspoon Portuguese Spice
1 Teaspoon Origanium
1 Teaspoon Paprika

Chicken Mix:

Chicken Stock Cube
1 Chopped Onion
Salt and Pepper to taste

Method:
Parboil chicken with stock cube, onions, salt and pepper in enough water on stove
Drain and let it cool down

Mix flour and spices together in a bowl

Mix egg and milk together in another bowl

Dip chicken in egg mix, then in flour mix
Dip chicken again in egg mix then flour mix

Deep fry at 160° Celsius

Coleslaw

Dressing:

½ Cup Mayonnaise
½ Cup Milk
⅓ Cup Sugar
2½ Tablespoons Lemon Juice
1½ Tablespoons White Grape Vinegar
½ Teaspoon Salt
Dash of Black Pepper

Slaw:

1 Cabbage Head Chopped Finely
1 Medium Carrot Chopped Finely
2 Tablespoons of Minced Onion

Method:
Combine all ingredients for dressing and whisk well
Combine all ingredients for slaw and mix well
Pour dressing over slaw and mix well
Refrigerate for a few hours allowing the slaw to soak up the dressing marinade

Braai Bread Without Yeast

This is a nice side dish to accompany any braaivleis. Braaivleis (Braai for short) is basic the South African word for barbeque. Cooking meat over an open fire.

Ingredients:

2 Cups of Flour

1 Teaspoon of Salt

1 Teaspoon of Bicarbonate of Soda

½ Teaspoon of Cream of Tartar

5 Tablespoons of Margarine or Butter

1 Tablespoon of Water

Filling:

Crashed Garlic

Mixed Herbs

Grinded Coarse Salt

Grinded Black Pepper

Chopped Onion and Tomato

Grated Cheese

Method:

Sift dry ingredients together.

Rub margarine/butter into mixture until it looks like breadcrumbs.

Add water to flour mixture until a soft dough.

Roll the dough out on a floured covered plate until roundabout ½ centimetre thick.

Cut it in rectangular shape.

Rub with crushed garlic, salt, pepper and mixed herbs.

Place chopped onion and tomato on one half of each cut piece of dough.

Sprinkle cheese over and fold close.

Ready to put on the braaivleis fire.

Braai each side until golden brown.

Esta bom. Enjoy!

Vetkoek Without Yeast

Vetkoek, pronounced fet-cook, is a dough deep-fried in cooking oil. It can be filled with jam, syrup, honey, cheese or cooked mince.

Ingredients:
2 Cups of Flour
3 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
300 ml Milk
Sunflower oil for frying

Method:
Sift the flour, baking powder and the salt together.
Warm up the milk for 1 (one) minute in the microwave.
Make a well in the dry ingredients and add the milk. Mix with a knife until the dry ingredients absorbed the milk.
Ladle level spoonfuls into the hot oil until golden brown.
Remove from oil and put on a paper towel to absorb the access oil.

Esta bom. Enjoy with a filling of your choice.

Easy Fudge Recipe

When making fudge you do not look so much at the clock, you are looking at the colour of the mix on the stove. This is quite an easy recipe, preparation time is round-about 15 minutes.


Ingredients:
1 can Full Cream Sweetened Condensed Milk (385 g)
25 ml Golden Syrup
125 g Margarine or Butter
185 ml Milk
5 ml Vanilla
5 cups White Sugar

Method:
Mix margarine, milk, sugar and syrup together in a large pot.
Boil for 3 minutes.
Add the can of Condensed Milk while stirring for 10-15 minutes.
Or have a look at the mixture, it must turn light brown and becomes thickish.
Remove from the stove.
Add the Vanilla and beat for 5 minutes.
Pour into a greased pan and wait for it to cool down.
Cut it into square before it is completely set.

Enjoy!

Curry Beans Atjar

Curry Beans, my mouth is already watering. This is a personal favourite.

In South Africa we make different types of Atjars. This one I love. Since tomorrow is National Braai Day in South Africa, this is one side dish that will be served. It is scrumptious with braaivleis.


Ingredients:
2 kg Cut Beans into 2.5 cm pieces
500 g Cut Carrots into 2.5 cm pieces
25 ml Turmeric
25 ml Mild Curry Powder
50 ml Maizena Corn Flour
25 ml Mustard Powder
500 g Chopped Onions
420 g Preserved Sliced Peaches
750 ml Sugar
1.2 l White Grape Vinegar
10 ml Salt


Method:
Boil the onions and beans in lightly salted water until done but crisp. Drain it.
Heat the remaining ingredients in a large pot.
Stir the mixture until the sugar has dissolved.
Simmer until thick and done.
Spoon it into sterilised glass jars.
Seal tightly.
Store in a cool, dark place.

Refrigerate after opening a jar.

Serving Suggestion:
Absolutely fantastic as a side dish with some braaivleis and even on toast, or whatever you fancy.
Enjoy :-)

Meringue

There is different type of Meringues. This is not the French Meringue, this one is not so dry.
Really do not have a clue, but it is some kind of meringue.

So here we go:
Get the oven to warm up to 100°C.
Make the syrup:
In a pot pour 62.5 ml Water and dissolve 125 ml White Sugar in it. Let it cool down a bit.
In the meantime take the white of 3 to 4 Medium Sized Eggs and whisked it until peaky.
Add the Syrup slowly to it while whisking the whole time.
Put some baking paper in an oven tray.
Pour the mixture in it. You can use a pipe bag and make some cookies or just poor the whole mixture and break it up later.
Optional: You can grate some chocolate or mix some cocoa powder with it.
Bake it in the oven for roundabout 90 minutes or until the meringue come of freely of the paper.

Enjoy!

Beef and Beer

Cabin Cookin': The Very Best Recipes for Beef, Pork, Poultry, Seafood, and Wild Game in Dutch Ovens, Skillets, and Grills

I am not sure where this recipe originate from, but Beef and Beer is definitely one of my favourites. It is so easy to make.


Ingredients:
340 ml Beer
5 ml Mixed Herbs
25 ml Sunflower Oil
1 Onion – Chopped
Pinch of Pepper
5 ml Salt
2 Pieces of Steak – Cubed
1 Beef Stock Cube

Method:
Heat oil
Fry onion until soft, add meat and fry until brown.
Add the beer slowly to prevent frothing.
Add mixed herbs, pepper, salt, and beef stock cube.
Stir with a wooden spoon.
Simmer for 30 minutes or until tender.

Serving Suggestion:
Serve with mashed potatoes.

Three Beans Salad in Minutes

Beans are loaded with nutrition. They are an excellent source of vitamin A, vitamin C, manganese, vitamin K, calcium, copper, dietary fibre, folate, iron, magnesium, niacin, omega-3 fatty acids phosphorus, potassium, protein, riboflavin, and thiamin.

Well since it is Spring, we are swapping the stews for salads. And this is one of my favourites.

Ingredients:
1 Koo can of Butter Beans in Tomato sauce - 420 g
1 Koo can of Grean Beans (Cross Cut) - 410 g
1 Koo can of Baked Beans in Tomato sauce - 420 g

Method:
Open all the cans.
Drain the green beans.
Mixed well in a bowl.
Put in fridge to chill.

Serve cold with your favourite meal, goes well with Braaivleis. Enjoy!

Tuna Salad Recipe

Tuna is an excellent source of vitamins and minerals. Since tuna is contains Omega3 fatty acids it can help prevent heart disease, ease the pain of arthiritis, promote growth in children and even reduce asthma. Tuna can also help lower blood pressure and cholesterol.


Ingredients:
1 Can of Shredded Tuna in Vegatable Oil (170 g)
2 Cups of Mayonaisse
3 Medium Sized Patotoes (Boiled)
5 Crab Sticks
5 ml Mustard Powder
10 Olives
2 Hard boiled eggs
1 Chopped Onion
Salt and Pepper

Method:
Peel and slice the potatoes and boil it.
Let the potatoes cool down.
Boil 2 eggs for roundabout 10 minutes
Let the eggs cool down and chopped it up
Fry the crab sticks lightly and let it cool down.
Cut the crab sticks in half or quarters.
In a mixing bowl add all the ingredients and mix well.

Serve chilled.

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!