National Dishes

[liza81]

Sharp! I just need to get me CNA cookbook back from the guy who lent it from me, and I'll send you the koeksister recipe. I had never made in at home either, and it was acutally easier than I expected!!

But, look - here's the reason for my post - great bobtie recipe. Try it this weekend!!
Bobotie
(Beef Pie)


2 ounces butter
1 cup onions, thinly sliced
1 apple, peeled, diced
2 pounds chopped cooked beef
2 bread slices soaked in milk
2 tablespoons curry powder
1/2 cup raisins
2 tablespoons slivered almonds
2 tablespoons lemon juice
1 egg
1/2 teaspoon turmeric
6 bay leaves
1 egg
1/2 cup whole milk


Melt the butter in a saucepan. Add the onions and sauté for 5 minutes, then add the apple dice and cook for another minute. Add the chopped beef and combine. Squeeze out the excess milk from the bread slices, then tear up and add to pot. Add the curry powder, raisins, almonds, lemon juice, egg, and turmeric, and stir well.
Place mixture in a greased 9 x 13" baking dish. Place bay leaves vertically in the casserole. Bake at 325 degrees F for 40 minutes, then remove from the oven. Mix together the egg and milk, then pour it over the Bobotie. Bake for 15 more minutes. Remove bay leaves before serving.

[liza81]

oh, and if you're still planning on doing kebabs/sosaties, here's a rather fênsie looking recipe I found:

Sosaties
(Grilled Marinated Meat with Apricots)


2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
Salt, pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry


Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss.
In a saucepan, heat the oil. Add the onions and saute for 5-6 minutes, then add the curry powder and garlic. Saute for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.

One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.

Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.

[liza81]

here's another one for sosaties - looks a bit less complicated!

Sosaties
Ingredients:
3lb leg of lamb
5 medium size onions
500ml Safari Brown Vinegar
1 tablespoon tumeric
2 tablespoons salt
6 black peppercorns
4 whole allspice
3 cloves
1 piece stick cinnamon
3 bay leaves
6 lemon leaves
4 tablespoons Koo Smooth Apricot Jam
Method:
Remove the meat from the bone and cube (about 1 inch in size). Slice the onions thickly. Combine the vinegar with the remainder of the ingredients to make a marinade. Add the onions to the marinade and finally the meat.
Marinade the meat for three to four days, turning occasionally, then alternating the meat with peaces of onion skewer on wooden skewer sticks. Grill over a low coals. Perfect for the braai!

I'm going away for the weekend - see you guys next week.

[nathouse]

hey liza i have never tasted bobotie, must try this but i have never cooked meat and fruit together please dont laugh.

do you know that vetkoek is like the national dish of many african countries, they even make them with banana and mixed fruit you should try this you just add it like that and mmmmm yummy.

i am baking a chocolate cake and a banana cake for my english colleagues birthday.

i tried making scones the other day the easiest thing really they tasted great but just did not rise the way the should have. oh liza, do you know how to get the signature for mac users. sometimes i see it but as soon as i log off its gone and the place holder is only visible. well not really important i guess.

[konsalik]

Same name, different way - Bobotie

Ingrediants
* 500 g mutton or steak mince
* 1 thick slice bread
* 375 ml (1½) cups milk
* 1 large onion chopped
* 1 tsp crushed garlic
* ½ tsp grated ginger root
* ½ tsp coriander, crushed
* ½ tsp cumin, crushed
* 2 tsp curry powder
* ½ tsp ground tumeric
* butter or oil for frying
* 2 eggs
* juice of 1/2 lemon
* 1/2 tsp salt
* 1/3 cup sultanas or raisins
* 1/3 cup slivered almonds (optional)
* 1/3 cup chutney
* 2 - 3 bay leaves
* ½ tsp ground coriander (optional)

Method
1. Soak bread in half the milk. Squeeze out and retain excess milk. Crumble bread and mix with mince together with curry powder and tumeric.
2. Saute onion, garlic and ginger in butter with crushed coriander and cumin. Set aside when golden.
3. Braise meat until colour changes. Remove from heat then add fried onion, 1 egg, lemon juice, salt, half the remaining milk, sultanas, almonds and chutney. Mix well.
4. Pour mixture into greased oven dish. Beat together 1 egg and remaining milk and pour over meat mixture.
5. Press bay leaves or fresh lemon leaves into bobotie then sprinkle with ground coriander.
6. Bake at 180° C until golden brown (±45 minutes). Serve with yellow rice and cooked vegetables.

[konsalik]

do any of you like calamari?

[liza81]

Originally posted by nathouse

i tried making scones the other day the easiest thing really they tasted great but just did not rise the way the should have. oh liza, do you know how to get the signature for mac users. sometimes i see it but as soon as i log off its gone and the place holder is only visible. well not really important i guess.

I knew someone who used a mac and managed - I'll ask him to explain to me & then I'll let you know!

My scones also flopped guess I have to keep trying - can't make 'em like granny on the first go, eh?

Konsalik, of course I know calamari - even though I lived bleddie far from any ocean. My dad loves calamari, would make fried calamari rings all the time (one good thing I can say about that man, he can cook!)