Here you go, here are a few traditional recipes from my own collection that your b/f might enjoy. They are all fairly easy no nonsense recipes, only the koeksusters are a little messy to make, but well worth the effort - they are "lekker".
Monkey Gland Steak
Cube steaks (1 per serving)
oil for frying
1 large onion diced
1/2 cup water
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tbsp. vinegar
1 tsp. Tabasco sauce
In a heavy skillet, heat oil. Sauté onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry or grill the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice.
Makes 8 Servings
Yellow Rice with Raisins
1 tablespoon sugar
1/2 teaspoon turmeric
1 tablespoon salt
2 tablespoons butter
1 cinnamon stick
1 cup raisins
1 teaspoon lemon rind
2 cups white rice
In a large pot, bring 6 cups of water to a boil. Add the first 7 ingredients and stir until the sugar has dissolved. Add the rice, cover, and simmer for 20 minutes. Remove cinnamon stick and lemon rind before serving.
Mielie Pap with Train Smash
500 ml water
3 ml salt
700 ml maize meal
Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the saucepan . Put on the lid and allow to simmer until a "skin" has formed around the maize meal. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done. Stir occasionally to break the lumps, about 30 - 40 minutes.
Sauté 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following:
1 c (250 ml) tomato sauce
80 ml vinegar
80 ml Worcestershire sauce
30 ml sugar
125 ml (half a cup) water
2,5 ml (half a teaspoon) dry mustard powder
salt and pepper to taste
Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water.
The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.
To make the syrup, mix a liter of sugar, 5 ml cream of tartar, 2.5 ml tartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon, or 1.5 ml ginger with 500 ml of water. Bring mixture to the boil and allow it to simmer for about 10 minutes or until syrupy. Set syrup aside to cool. It is advisable to make the syrup first and leave it overnight in the fridge.
To make the batter, sift 500 ml flour, 10 ml baking powder and 5 ml salt into a mixing bowl. Cut or rub 70 ml of margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to 80 ml of milk. Add the egg and milk to the flour mixture, handling as little as possible. Put the dough in the fridge for at least one hour. Roll out the dough to a thickness of 4 mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
Pre-heat a deep pan and remove syrup from the fridge. The hot fried koeksisters must be dropped into the cold syrup. The syrup will warm up about halfway through, so divide the syrup into two bowls. Deep-fry koeksisters until golden brown, drain for a few seconds on absorbent paper and dip into cold syrup.
2 tablespoons oil
1/2 tablespoon butter
500 grams mince (combination of beef and lamb)
2 onions -- chopped
2 cloves crushed garlic
1 cup grated carrot or apple
2 teaspoons curry powder1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon mixed herbs
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 teaspoon sugar
pinch red chili powder or cayenne pepper
1 tablespoon salt
1/4 teaspoon pepper1 tablespoon wine vinegar
2 slices white bread
2 bay or lemon leaves
1 cup sour cream or 1/2 cream + 1/2 yoghurt
1/2 teaspoon salt
Stir-fry the mince in the oil and butter until loose and crumbly, using a fork. Add the chopped onion and stir-fryuntil limp and glazed. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours.Season with salt, pepper and wine vinegar or lemon juice to taste. Soak white bread in water, lightly squeeze out water and mash with a fork, then add to mixture.
Spread the mixture into a flat ovenproof dish. Tuck the bay or lemon leaves into the mixture.
Beat together all the ingredients for the topping with a fork.
Pour the topping over the bobotie and bake uncovered at 190 C (375 F) for 35 minutes until the custard topping is firm and golden-brown.
Serve with yellow rice, chutney, sliced bananas and a diced tomato and onion sambal.
personal recipe collection