“Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them” – Sai Baba.
South African Braai. T-bone steak marinated, along with Pap covered in blend of tomato, onion, sweet chilli sauce, with salads on the side. Boerie as well as a sosatie on side.
- 450 – 680 grams bone-in T-bone steak
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- Bread rolls
- Tinned tomato and onion
- Wellington sweet chili sauce
- Lettuce, tomato, cucumber (optional salad as a side dish)
- 2 cups (500ml) water
- 1/2 tsp (2,5ml) salt
- 1 cup (250ml) maize meal
- 1 Tbls (15ml) butter
- Put the water and salt in a saucepan. Bring to the boil.
- Turn to a low heat once boiling and immediately add in the butter and the maize meal. Don’t wait for the water to cool. Mix to combine.
- Adjust with extra water or maize meal to the consistency of your liking. I like it the same consistency as mashed potato.
- Leave to cook covered on a low heat for about 30 minutes.
- Meanwhile, pan fry the T-bone steak, sosatie and boerewors. Preheat the oven to 450 degrees F. Remember to have removed steak from the refrigerator a half-hour before cooking.
- Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak, sosatie and boerewors until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak, sosatie and boerewors to a cutting board and let it rest for 10 minutes. Cut steak, sosatie and boerewors from the bone and carve meat across the grain. Keep them warm and set aside.
- 30 minutes should have passed by now, so pap should be ready. Keep pot off stove but keep it warm.
- Throw tinned tomato and onion into a pan and cook for 10minutes. Add some Wellington’s sweet chili sauce, as desired. Once done, set aside to drizzle on pap later.
- Slice up bread rolls and butter them. Place sosatie and boerwors inside.
10. Make salad and serve.
“Salt is born of the purest of parents: the sun and the sea” – Pythagoras.
Peach cream mousse cake! With mango cubes and granadilla jelly top. Finished with peach, strawberry and kiwi.
. 17g Gelatin Powder
. 60g Hot Water
. 350g Whipping Cream
. 3 tablespoon Icing Sugar
. 300g granadilla Puree (if refrigerated, bring to room temperature)
. 300g peach Puree (if refrigerated, bring to room temperature)
. 1 tablespoon Rum
. 200g to 220g Cubed Mango (or use 2 medium sized mangoes)
. 150g mango puree (or use1 medium sized mango)(bring to room temperature)
. 2 tablespoon piping gel
. Strawberries, peaches and kiwis (sliced)
- Unsalted butter, softened, for greasing
- 250 g biscuit wafers or 270 g (2 cups + 2 tablespoons) wafer crumbs
- 56 g (¼ cup) caster (superfine granules) sugar
- 113.5 g (½ cup or 1 stick) unsalted butter, melted
1. Using a pastry brush, grease the bottoms and sides of a 23-cm (9-inch) springform pan.
2. If using graham wafers, place in the bowl of a food processor and process to a fine crumb.
3. In a small-sized bowl, stir together the graham wafer crumbs, sugar and melted butter.
4. Press crumb mixture onto bottom and up the sides of the greased springform pan, stopping about 2.54-cm (1-inch) from the top of the pan.
5. Place in the freezer to set while preparing the peach and cream cheese filling.
6. In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to peach puree. Add rum to the mixture. Mix well.
7. In a mixing bowl, whip whipping cream with icing sugar to mousse state. Add the peach mixture to whipped cream. Mix well till incorporated.
8. Put chilled, crumb lined springform pan in a shallow baking tin. Pour the peach mousse filling into crust. Let the cake chill for at least 3 hours to set before removing the cake ring.
9. After the mousse has set and the ring removed, make granadilla puree topping. Blend granadilla puree together with piping gel (add more piping gel if a thicker consistency is desired) and pour on top of the set mousse carefully.
10.Once the granadilla gel has set, decorate the top of the cake with slices of peaches, strawberries and kiwis.
Love this! I am always a fan of freebies, and it’s so much better when it’s food 😀
“We may find in the long run that tinned food is a deadlier weapon than the machine gun” – George Orwell.
Traditional Pad Thai with prawns, tofu, bean sprouts, garlic chives and rice noodles. Sprinkled with roasted peanuts wrapped in a egg basket. Garnished with lime, sweet chili sauce, coriander.
- 24 baby prawns
- bean sprouts
- garlic chives
- rice noodles
- roasted peanuts
- 4 large eggs
- lime, sweet chili sauce and coriander (optional)
- Boil 2.5 litres of water, add 2 tablespoons of salt. Add rice noodles to boiling water and cook with lid on top of the pot until water comes to a boil again on the stove. Once done, remove noodles alone into a large bowl and pour 2 cups of cold water over noodles. After 5seconds, drain cold water out.
- Bring 2.5 litres of water to the boil, add 2 tablespoons of sea salt. Add prawns to boiling water. Cook for 3-4 minutes. Prawns are done when they float to the top of the water. To test, take out a prawn and hold it to the light, it is cooked when the flesh has shrunk from the shell slightly and the prawn looks translucent. When they’re done, remove them from the boiling water and place in a big bowl of iced water to cool them.
- Throw noodles, prawns, tofu, bean sprouts and garlic chives into wok. Adjust proportions according to personal taste. Fry until all ingredients are cooked, then set aside.
- Scramble 4 eggs, and fry neatly in a pan as if frying a pancake. Flip over when necessary and set aside once cooked.
- Place egg basket onto large plate, and place thai noodles in the middle of egg basket. Use lime, sweet chili sauce and coriander if desired for extra flavor.
Fridge full of food, yet nothing to eat! My daily problem 😦
“You can tell a lot about a fellow’s character by his way of eating jellybeans” – Ronald Reagan.