Sosaties Recipe

A must for a traditional South African braai. The influence of Malay cooking is very strong. Any other way these are not real sosaties, rather kebabs. Traditionally it should be mutton, but I have made these with venison. Also freeze well. There are as many sosatie recipes as cooks, feel free to adjust curry powder and some recipes will add one or more of black pepper,cloves, ginger and allspice. To me the buttermilk is a must….

Ingredients

* 2 kg mutton; cubed for kebab
* Sheep tail fat (or pork back fat) cubed about half size of meat cubes
* 2 Onions
* 12.5 ml Curry Powder
* 6 ml Tumeric
* 25 ml Sugar
* 20 ml Maizena
* 250 – 300 ml Vinegar
* 15 ml salt
* 50 – 100 ml chutney
* 1 Cup dried apricots. Soaked to soften
* 4 crushed lemon leaves alternatively bay leaves
* 250 ml Cultured buttermilk

Directions

1. Quarter onions and cut through the root end. Place in saucepan with little water and boil/steam till clear. Pour off water, add a little oil and fry till lightly browned, then add curry powder and tumeric and keep on heat for 2 – 3 min
2. Add all other marinade ingredients, except buttermilk and bring to boil
3. Allow to cool and then add lemon leaves and buttermilk.
4. Place meat in non-aluminium dish, pour marinade over meat and stir to cover all meat.
5. Allow to marinate in cool place for 2 days, stirring twice daily. Venison should marinate a day or two longer.
6. Place meat on sosatie sticks. Approx. 6 pieces meat, with 1 -2 pieces apricot, 2 -3 pieces of fat and onion slice between meat pieces.
7. Barbecue over low heat – marinade must not burn.

Lekker eet!

Maddie
(The Fat Blogger)

Bobotie

This was declared the national dish of South Africa by the United Nations Women’s Organisation in 1954. It has a varied heritage: the Dutch brought ground meat to the local cuisine, the spices were introduced by the slaves from Indonesia and the presentation is reminiscent of English shepherd’s pie. Bobotie used to be made with leftovers from the Sunday roast/

Preparation time : 30 minutes
Cooking time : 20 minutes to 25 minutes
Total time : 50 minutes to 55 minutes

Serves: 4
Ingredients

25g Butter
1 Large onion, chopped
500g Minced beef
2 Garlic cloves, crushed
2cm Fresh root ginger, peeled and grated
2 tsp Garam masala
½ tsp Turmeric
1 tsp Ground cumin
1 tsp Ground coriander
2 Cloves
3 Allspice berries
1 tsp Dried mixed herbs
50g Dried apricots, chopped
25g Flaked almonds
3 tbsp Chutney
4 tbsp Chopped parsley
4 Bay leaves, plus extra to garnish
250ml Whole milk
3 Large eggs

50g Sultanas
Method

1. Preheat the oven to 180C/gas 4. Heat the butter in a saucepan and cook the onions until soft. Set aside.
2. Heat a large frying pan over a high heat and fry the beef, without oil, until golden brown. Remove from the heat and add the onions together with all the other ingredients except the milk and eggs. Mix well and put into 4 x 300ml ovenproof bowls or a large ovenproof dish. Press the mixture down with the back of a spoon.
3. Beat the milk and eggs together lightly and pour over the mince mixture. Bake for 20–25 minutes for small boboties (and 30–40 minutes for a large one) or until the topping has set and is golden brown.

Lekker eet!

Maddie

Savory Pumpkin Stew

1 onion, diced
3 gloves garlic, minced
2 Tbs. vegetable oil
3 cups peeled, seeded and chopped pumpkin
2 potatoes, peeled and chopped
2 Tbs. whole-wheat flour
2 cups vegetable broth or water
2 Tbs. prepared mustard
3/4 tsp. ground cinnamon
2 Tbs. apple cider vinegar
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground pepper to taste

DIRECTIONS
Saute onion and garlic in oil until transparent, about 4 minutes. Add pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir in flour until dissolved. Add vegetable broth or water, 1 cup at a time. Stir in mustard, cinnamon and vinegar. Simmer uncovered, stirring occasionally, over medium-low heat for 30 minutes, or until sauce is thick and vegetables are tender. Add peas and corn and cook 5 minutes more. Season to taste with salt and pepper. Serves 4.

I do a takeoff with my Pumpkin Spice Latte oats.

1/2 C old fashioned, rolled oats
3/4 C strong coffee (warm or chilled)
2 t pumpkin pie spice (or cinnamon)
pinch of salt
1t vanilla
1/2 C canned pumpkin

mix all ingredients together and heat on stovetop or in microwave. after cooking, add a splash of unsweetened vanilla almond milk and another dash of spice. eat and fall in love!

INGREDIENTS
4 tablespoons unsalted butter
3 large onions cut into small dice
2 ribs of celery cut into small dice
2 cloves garlic minced
1 pound Arborio rice
1 cup excellent quality smoked country ham cut into small cubes
1 tablespoon thyme leaves
1/2 cup dry white wine
2 quarts white chicken or vegetable broth (either canned or your favorite stock recipe)
3/4 pound Vermont cheddar shredded
salt and pepper

DIRECTIONS
In a large sauté pan, heat 2 tablespoons butter over high heat. Add onions and celery and cook slowly until caramelized; be careful not to burn. When onions and celery are done, add garlic and cook for 1 minute. Add rice and sauté while stirring with a wooden spoon for 5 to 7 minutes at low heat. When rice begins to stick to bottom then add ham and fresh thyme and continue to stir.

Add wine and stir for 2 minutes, until nearly absorbed. Ladle about 1 cup of simmering stock into rice. Cook for about 2 minutes, stirring often, until stock is almost completely absorbed.

Add more stock, a cup at a time, stirring gently until broth is absorbed by the rice, before adding the next cup.

After about 15 minutes, begin tasting the rice. At this point, add the stock with caution. The rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.

Stir in all but 4 tablespoons of cheddar cheese and remaining 2 tablespoons of butter. Season with salt and pepper to taste. Garnish with cheese and serve.