Category Archives: South African

“Wonder Bag/Box” DIY BAG-STYLE HEAT RETENTION OVEN FROM UPCYCLED MATERIALS

Heat retention cooking has been around for a while, but is enjoying greater attention as people seek to be more economical and “green.” The concept involves bringing food to a boil for a specific amount of time and then moving … Continue reading

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Mussel bobotie with pumpkin fritters

Serves: 4 Prep: 20 min Cook: 45 min Ingredients For the mussel bobotie 2 tbsp Olive oil 1/2 tbsp Butter 1 onion, finely chopped 2 garlic cloves, finely chopped 200g grated carrot 2 tsp curry powder 1/2 tsp ground ginger … Continue reading

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Bison Carpaccio pili pili

Serves: 6 Prep: 20 min, plus chilling Cook: 10 min Ingredients 1 piece of very fresh bison fillet, 20cm in length, ends trimmed off Olive oil, for brushing For the spice rub: 150g peppercorns, roughly crushed 6 dried red chillies … Continue reading

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Biltong

Serves: 10 Prep: 4 hrs, plus up to 20 days hanging time Ingredients 2kg Beef fillet 150ml red wine vinegar 50ml Worcestershire sauce handful Coriander seeds, coarsely ground 1 tbsp black pepper, coarsely ground 500g fine sea salt 150g brown … Continue reading

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Bobotie with summer salsa

A South African dish of spiced meat baked with a savoury custard topping that I serve with a fresh and spicy relish. Serves: 4 Prep: 20 min Cook: 1 hr 10 min Ingredients For the filling 25ml Olive oil 3 … Continue reading

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Banana mandazi

Serves: 2-4 Prep: 15 min Cook: 5 min Ingredients 1 egg 2 ripe bananas, coarsely chopped 750ml Milk 1/2 tsp vanilla extract 500ml self-raising flour 1 tsp Baking powder 3 tbsp caster sugar 1/4 tsp ground allspice vegetable oil for … Continue reading

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Amarula delight

Serves: 4 Prep: 15 min Cook: 50 min Ingredients For the pudding 250g Sugar 15g soft Butter 1 egg 60ml smooth apricot jam 250g self-raising flour pinch Salt 1 tsp Bicarbonate of soda 250ml Milk 2 tsp vinegar 2 tsp … Continue reading

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