As my blogging journey nears its end, I cannot express the overwhelming gratitude for my readers’ appreciation of my blog posts enough. Thanks to all of the wonderful comments of encouragement, my anxiety when I started my first blog was quickly replaced with excitement. I would like to give a small token of love to my readers, without whom I would not have been able to further improve my blog. Some divine premium Lindt Swiss chocolate for the learning curve of an experience you have all rewarded me with!
This is a competition/give-away, with the prize being 100 Lindt milk truffles. I am aware of my American, Australian, Taiwanese, and Philippine readers. If you win, they will be air mailed to you. The competition only runs for 5 days, and it’s very simple. You have to be an email follower of my blog to enter. Once you’ve followed my blog (if you haven’t already), then comment on this post with both your email address and your favourite Miss Apron Lady recipe I have shared so far! There are 25 to choose from, and they can be easily accessed through my Recipes tab above. State your favourite recipe along with your reason for it being your favourite. Thereafter, tweet me @missapronlady with your favourite recipe and why. I will be choosing my favourite answer, as I don’t believe in random draws, because I feel that the best person should win.
All the best Apron Ladies and Gentlemen! All my love for the remainder of the week.
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
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.
Prawns with orange sauce on a bed of caramelized pineapples, scented in vanilla finished with olive oil and sherry vinegar vinaigrette.
2 tablespoons butter
1/2 cup sugar
24 tiger prawns (raw)
lettuce (freshly washed)
salt and pepper for seasoning (optional)
Core and peel pineapple. Slice it lengthwise into eighths.
Heat butter in a large nonstick skillet over high heat. Coat pineapple wedges with sugar; place in hot pan. Cook, turning once and shaking pan often, until golden brown, 8 to 10 minutes.
While waiting for the pineapples, cook prawns so long. 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.
Now the pineapples should be ready. Remove pineapples from pan, then stir 3 tablespoons water into pan, and heat briefly. Place washed lettuce on plate, then place pineapples on top of them. Drizzle sauce over pineapples. Place prawns on top of caramelized pineapples, and season with salt, pepper, olive oil, and sherry vinegar as desired.
Savoury french toast filled with lettuce, smoked mustard chicken, butter fried onions, tomato, bacon, egg.
4 large eggs
2 smoked chicken breasts
Warm up a frying pan, with some oil. Crack two of the large eggs and whisk them well. Dip each slice of bread into the eggs, and then fry them for French toast. Turn bread over to ensure both sides are golden crisp. Place them aside and keep warm.
Put a spoon of butter into the pan, then fry the onions. Add some salt and pepper according to personal taste. Once they are well cooked, place aside.
Fry the two remaining eggs medium to hard according to personal taste. Once done, place aside.
Fry bacon and ensure thoroughly cooked. Once done, place aside.
Now you can assemble your BLT sandwich. Place the lettuce on top of a slice of French toast, thereafter place the smoked chicken, eggs, bacon, onions and the French toast.