Butternut Soup recipe

Introduction
Butternut soup is a favorite South African starter. The butternut has a flavor all on its own and it is great to serve it as a starter before a good roast beef or lamb.
Ingredients
2 medium butternuts
1 apple
2 medium onions
50g butter/margarine (4T)
7 ml medium curry powder (1 ¼ t)
40 g cake flour (4 T)
pinch of ground nutmeg
2 chicken stock cubes
750 ml boiling water (3 c)
500 ml milk (2 c)
7 ml salt (1 ½ t)
Instructions on how to make it
Peel, seed and dice the butternuts. Peel, core and chop the apple. Peel the onions and chop roughly. In a large saucepan, saute the chopped onions in the butter/margarine. Add the curry powder and fry the mixture lightly. Add the butternut and apple and saute the mixture for a while. Add the flour and nutmeg and stir-fry lightly.

Dissolve the chicken stock cubes in the boiling water. Add the stock, together with the milk, and salt, to the butternut mixture. Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally. Puree or blend until smooth. The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.

Each bowl of soup may be garnished with a teaspoon of cream and a little finely chopped parsley. For an interesting variation, replace the nutmeg with a little finely grated orange rind and add a few shreds of orange rind to the garnish.

Makes 2 liters (8 cups) of soup.

October 18, 2008 at 11:08 am

Tomato Bredie recipe

Introduction
Remember to cook a bredie slowly. The flavour will improve if made a day in advance. A great recipe from Ina Paarman’s cookbook.
Ingredients
1 kg beef or shoulder of mutton
2 T (30ml) oil
1 T (15ml) butter
2 t (10ml) sea salt
½ t (2,5ml) freshly ground black pepper
2 onions, chopped
6 ripe red tomatoes (or 1 x 400g tin whole tomatoes)
1 x 70 g tin tomato paste
1 t (5ml) sugar
¼ t (1ml) chilli powder
½ t (2,5ml) paprika
3 gloves garlic, crushed
1 t (2,5 ml) paprika
3 cloves garlic, crushed
1 t (5 ml) mixed herbs
1 ½ cups (375 ml) chicken stock
3 potatoes, diced
1 T (15 ml) potato flour or maizena
Instructions on how to make it
Cube the meat. Heat the oil/butter mixture in a big, heavy-bottomed saucepan until the butter discolours.

Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.

Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chilli, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.

Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering fore another half an hour.

Thicken the gravy with a little potato flour mixed with water. The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.

Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.

October 18, 2008 at 11:07 am

Mild lamb curry potjie recipe

Introduction
Lamb curry potjie is a real favourite of mine, particulary easy to do in the winter time and when you want to entertain large crowds without having to spend hours in the kitchen. The recipe serves six. Thank you from the RainbowNation team for posting this recipe on the forum for all to share.
Ingredients
750g x 2 cubed lamb ( you can use half beef and half lamb, but it is nicer if you use only lamb)
4-5 sweet potatoes peeled and cut in large chunks
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander seed
1 teaspoon chillie jam
2 teaspoons garam masala
1cm ginger peeled and grated
6 garlic cloves crushed
2 bay leaves
1/4 ground turmeric
1 tablespoon oil
2 onions chopped
800g tin peeled tomatoes
Instructions on how to make it
Liquidize the tin peeled tomatoes in the food processor. Fry the onions in the oil remove the onions. Use the same pot to dry fry the herbs and spices for a moment. Add the onions and the liquidized tomatoes. Add the meat bring to boil. Cook for 1 hour on the stove top with the lid on the pot. If to dry you can add half a cup of water. Add sweet potatoes cook for another hour or till sweet potatoes are tender. The sweet potato thickens the sauce. Eat and enjoy. The mild curry freezes well.

October 18, 2008 at 11:06 am

Chicken Curry Potjie recipe

Introduction

Chicken Curry Potjie (pot) is a great way to be able to entertain and still enjoy a great meal by simply adding all the ingredients into a huge pot over the fire place and leaving to simmer.


Ingredients

2kg skinless chicken thighs or breasts
3 large grated onions
5 skinless tomatoes
1 large tin tomato paste
4 heaped teaspoons masala
3 bay leaves
2 dessert spoons crushed garlic
1 table spoon coriander
1 teaspoon fennel
2 large sticks cinnamon
2 teaspoons salt
2 teaspoons sugar
1 litre red wine
6 Large potatoes cut in half


Instructions on how to make it

Sauté your onions and garlic until soft, then add the spices and let simmer for a couple of minutes. Add tomatoes and tomato paste together with some red wine – simmer for about 5 minutes.

Add chicken pieces and potatoes with a little more wine. Place the lid on your potjie, simmer on a low heat for about 45 minutes, checking the liquid level regularly, adding more red wine when needed. About 15 minutes before you are ready to eat add sugar to taste.

Serve on a bed of rice, cooked together with mustard seeds, turmeric and onion flakes for added flavor.

October 18, 2008 at 11:05 am

Antibes Chicken Salad

2 whole boned chicken breasts with sk, in (8 oz each)
2 cup fennel, diced
2 sweet red peppers, roasted, peeled, and cut into 1/
1 large firm-ripe tomato, seed ed, ju, iced and cut int
12 kalamata olives, pitted, cut into t, hirds
1 balsamic vinegar dressing (r ecipe, follows)
4 cup mixed field greens, chilled
1 fresh basil leaves

Preparation

Poach or bake chicken breasts until tender. Chill, remove skins and
all visible fat. Cut each half breast into 1/3″ wide diagonal strips
(about 2 cups). Place chicken breasts, fennel, red peppers, tomato
and olives in large mixing bowl. Toss gently to combine. To serve,
mix well with dressing, adjusting seasonings, vinegar and chicken
broth as necessary. Arrange field greens on chilled serving plates.
Mound salad on greens. Garnish with fresh basil. Serve immediately.
Make 4 servings. NOTE: To roast peppers, stand them on a board and
cut sides off in 4 slabs. Arrange, skin side up, on baking sheet
lines with foil. Broil 6″ from heat until skin is blackened. Wrap in
foil lining. Slip off skin when cool enough to handle.

September 22, 2008 at 2:50 pm

Apple Chicken

Ingredients

1/2 small onion, sliced
2 chicken breasts
1 tbsp oil
2 tsp lemon juice
1 salt & pepper
1/2 tsp cumin
1/2 cup apple juice
1/2 cup water
1 flour

Preparation

Saute onion in oil. Salt, pepper and flour chicken, add to oonion
and brown quickly. Add cumin and stir. Add water and juices. Cover,
reduce heat and simmer 30 minutes. Serve with some of the sauce and
onion over chicken. Recipe may be doubled (4 breasts), but use only
HALF again the sauce ingredients.

September 22, 2008 at 2:49 pm

Acapulco chicken

2 cup canned unsalted chicken broth, defa, tted
1 tbsp olive oil
2 tsp ground cumin
2 tbsp pickling spice
1/2 red bell pepper, sliced
1 lb boneless skinless chicken breast ha, lves
1/2 yellow bell pepper, sliced
2 tbsp minced jalapeno chili with seeds
1 onion, halved, thinly sliced
1/3 cup rice wine vinegar
1/4 cup fresh cilantro leaves
3 large garlic cloves, minced

Preparation

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and
onions to shallow dish. Top with bell peppers and minced chilli. Boil
cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid
over chicken and let cool 30 minutes. Add cilantro to chicken
mixture. Cover and refrigerate until well chilled, turning chicken
occasionally, about 4 hours (can be prepared one day ahead). Slice
chicken and transfer to plates. Top with marinated vegetables and
some of the juices. Pass tortilla chips to use as “pushers.” 130
calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From
Bon Appetit s Light & Easy Mar 93.

September 22, 2008 at 2:45 pm

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