Recipe: South African Braai

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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.

Ingredients:

  • 450 – 680 grams bone-in T-bone steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • Boerewors
  • Bread rolls
  • Sosatie
  • Tinned tomato and onion
  • Wellington sweet chili sauce
  • Lettuce, tomato, cucumber (optional salad as a side dish)

Ingredients (pap):

  • 2 cups (500ml) water
  • 1/2 tsp (2,5ml) salt
  • 1 cup (250ml) maize meal
  • 1 Tbls (15ml) butter

Directions:

  1. Put the water and salt in a saucepan. Bring to the boil.
  2. 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.
  3. Adjust with extra water or maize meal to the consistency of your liking.  I like it the same consistency as mashed potato.
  4. Leave to cook covered on a low heat for about 30 minutes.
  5. 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.
  6. 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.
  7. 30 minutes should have passed by now, so pap should be ready. Keep pot off stove but keep it warm.
  8. 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.
  9. Slice up bread rolls and butter them. Place sosatie and boerwors inside.

10.    Make salad and serve.

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Recipe: New English clam chowder with puff pastry

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New English clam chowder with puff pastry and french garlic bread.

Ingredients:

• 4 cups of small Prince Edward Island potatoes, peeled and diced

• 1 1/2 cups celery, finely diced (reserve scraps for stock)

• 1 1/2 cups Spanish onion, finely diced (reserve scraps for stock)

• 1 tablespoon minced thyme

• 1 tablespoon canola oil

• 114g of unsalted butter

• 2 tablespoons ground salt pork

• 1 cup all-purpose flour

• 4 cups of whole milk

• 8 cups of clam stock (see recipe below)

• 3 cups freshly chopped cherrystone clams (about 36 clams)

• 473ml of heavy cream

• Kosher salt

• 1 bunch chopped flat parsley

• Freshly ground black pepper

• 4 cups oyster crackers or saltine crackers

Directions:

  1. Place potatoes in a medium-sized pot with 1 tablespoon salt and cold water. Place on high heat and cook potatoes until they are tender but have a small amount of bite left to them. Immediately strain and run under cold water when the potatoes are ready.
  2. In a sauté pan sweat celery, onions and thyme with canola oil over medium-low heat, stirring frequently. Do not allow to brown. When the vegetables are cooked but still retain their color, remove from heat.
  3. In a large, heavy-bottomed pot slowly melt butter. When butter is almost melted add ground salt pork. Render out salt pork with butter over low heat. Do not allow to brown. When salt pork is rendered with butter, add flour and whisk together. Whisk the mixture on low heat until it is well-incorporated, about 2 minutes. Add whole milk. Continue to whisk on medium-low heat. Gradually increase heat to medium. Bring mixture to a low simmer. Continue whisking occasionally. The mixture will begin to thicken. Continue to whisk less frequently, but do not allow mixture to stick to bottom of pot and burn.
  4. After about 15 minutes of low simmering and whisking, add Clam Stock to mixture. Whisk. Add celery and onion mixture to pot. Whisk. Add cooked potatoes and fresh chopped clams to pot. Stir with a spoon. Add heavy cream to pot and bring to a low simmer. After 10 minutes of low simmering, taste and season the chowder with kosher salt. Turn temperature down, leave in pot and serve. Garnish with a pinch of fresh chopped parsley and a few turns of cracked pepper. Crush oyster crackers into soup and eat. Serves 12.
(To prepare ahead of time, perform all steps up to adding potatoes. Chill and reserve soup. When ready to serve, heat up soup while stirring, then continue by adding potatoes and so on.)

Clam Stock:

• 10 cherrystone clams

• 9 cups of water

• Diced celery and onion scraps

In a medium-sized pot, place 10 washed and scrubbed cherrystone clams, 9 cups of water and reserved celery and onion scraps. Bring to a simmer until clams open. Take off heat and strain. Reserve. Serve with garlic bread.

Recipe: Egg roll with grilled kingklip

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Lightly spiced with pepper, herb and salt Kingklip grilled with melted Mozzarella topped with onion, tomato and parsley puree & prepared cucumber on soft butter mash. Finished with rolled spice egg filled with rich bacon and beans.

Ingredients:

  • 1 side of white fish, cleaned and scaled (approximately 2.5kg)
  • 4tbsn softened butter
  • 2tbsn fish spice of your choice
  • 2 lemons, halved
  • mozzarella cheese
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 50 ml tomato puree
  • 1 1/2 tablespoons italian mixed herbs
  • 1 tablespoon parsley
  • 60 ml tomato sauce
  • 3 small eggs
  • 1 packet of back bacon
  • 1 can of beans

For the lemon-garlic butter:

  • 1.5 cups butter
  • 4 garlic cloves, crushed
  • juice of 2 lemons
  • 2tbsn cream
  • freshly ground black pepper
  • 3tbsn freshly chopped parsley

Directions:

  1. Pre-heat the oven to 200°c.
  2. Place the fish on an oiled roasting tray and rub/brush the softened butter all over it. Sprinkle with the fish spice and cover with foil.
  3. Place in the oven and allow to bake/roast for 12-15 minutes and then remove the foil. Allow to bake/roast for another 5 minutes or until cooked throughout.
  4. Meanwhile, melt the butter, garlic and lemon juice together in a small saucepan.
  5. Add the cream and mix well (I use my handheld blender at this point but it’s not essential).
  6. Add parsley and pepper to taste.
  7. Mix onions, tomato, parsley, tomato sauce, tomato puree, Italian herbs, and garlic cloves on the frying pan and serve with kingklip when ready.
  8. Serve the fish with a generous spoonful of the lemon-garlic butter and a good sprinkling of capers.
  9. Fry an egg omelette with the 3 small eggs, then place it aside. Fry as many rashers of bacon as you’d like, and cook the canned beans. Serve together with kingklip.

Recipe: BLT sandwich

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Savoury french toast filled with lettuce, smoked mustard chicken, butter fried onions, tomato, bacon, egg.

Ingredients:

  • White/brown bread
  • 4 large eggs
  • Lettuce
  • Onions
  • 1 tomato
  • Bacon
  • 2 smoked chicken breasts

Directions:

  1. 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.
  2. 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.
  3. Fry the two remaining eggs medium to hard according to personal taste. Once done, place aside.
  4. Fry bacon and ensure thoroughly cooked. Once done, place aside.
  5. 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.

Recipe: Crumbed Kingklip Fillet Sandwich

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Oven baked bread crumb kingklip fillet with melted mozzarella, laid on ciabatta bread along with freshly prepared celery root remoulade coleslaw. Finished with battered onion rings on the side. Battered onion rings are always best complemented with root remoulade coleslaw and fish, which is what inspired me to create this heavenly combination!

NOTE:

  • Make ahead: Cornflake crumbs are found in the spice section. Crumb chicken in advance. Store in an airtight container in the fridge for up to 2 days.
  • Preparation time excludes 6 hours marinating time.
  • 4 crumbed fish fillet sandwiches are made from this recipe. Adjust proportions to the amount of sandwiches you wish to make.

 Ingredients – General:

  • 4 ciabatta breads
  • 1/2 green cabbage, white core removed, finely chopped
  •  2 tomatoes
  •  3 Gherkins
  • Mozzarella cheese

Ingredients – Crumbed kingklip fillet:

  • 1 1/2 cups buttermilk
  • 1 tablespoon cajun seasoning
  • 4 kingklip fillets
  • 3/4 cup cornflake crumbs
  • Olive oil cooking spray
  • 1/4 cup fat-free plain yoghurt
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 3/4 cup boiling water

Ingredients – Celery root remoulade coleslaw:

  • 2 pounds celery root
  • 1 3/4 teaspoons kosher salt
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup good mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • Pinch freshly ground black pepper

Ingredients – Battered onion rings:

  • 1 1/2 cups sour cream
  • 1 1/2 cups milk
  • 2 tablespoons hot pepper sauce (recommended: Crystal)
  • 2 large red onions, sliced into rings
  • 1 teaspoon celery salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon white pepper
  • Salt
  • 2 cups self-rising flour
  • Vegetables oil, for frying

Directions:

  1. Store cornflake crumbs (found in spice section of stores) in the fridge for up to 2 days.
  2. Combine 1 cup buttermilk and cajun seasoning in a medium bowl. Add kingklip fillets and ensure that they are completely immersed in buttermilk. Cover with plastic wrap, and refrigerate for 6 hours to marinate.
  3. Preheat oven to 220C/200C. Line a baking tray with baking paper. Take cornflake crumbs out of fridge and place in a shallow dish. Remove 1 kingklip fillet from marinade. Add to cornflake crumbs and press to coat. Place on prepared tray. Repeat with remaining kingklip fillets and cornflake crumbs. Spray with oil. Bake for 45 to 50 minutes or until fish is cooked through.
  4. Meanwhile, prepare and make celery root remoulade coleslaw: use a serrated knife to peel the celery root of all the brown outer portions, like peeling a pineapple. Cut the celery root into thin matchsticks with a mandoline, or grate them in a food processor fitted with the coarsest grating blade. With the food processor, press a little as you feed the chunks through and you will have larger shreds.
  5. Place the celery root in a large bowl, sprinkle with 1 1/2 teaspoons of the salt and 2 tablespoons of lemon juice, and allow to stand at room temperature for about 30 minutes.
  6. In a small bowl whisk together the mayonnaise, the 2 mustards, the remaining tablespoon of lemon juice, the vinegar, the remaining 1/4 teaspoon of salt, and the pepper. Add enough sauce to lightly moisten the salad. (You may have some sauce left over). Once the large bowl prepared in Step 5 was allowed to stand for 30 min, mix the sauce made in this step into the large bowl.
  7. While waiting for the kingklip fillets within the oven and the celery root coleslaw, the battered onioned rings can be prepared and fried. In a large bowl, whisk together the sour cream, the milk and the hot pepper sauce.
  8. Add the onion rings, and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.
  9. Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.
  10. Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings.
  11. Place the onion rings into the oil in batches and fry until golden brown and crispy (about 5 minutes). Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.
  12. 50 minutes should have passed by now, so the kingklip fillets should be well ready. Toast the ciabatta bread, then lay green cabbage on the bread. Thereafter, place sliced tomatoes on top of the cabbage, and then the celery root remoulade coleslaw with a few sliced gherkins. The kingklip fillets are then placed on top of the coleslaw, along with melted mozzarella cheese and a few sliced gherkins. The battered onion rings are served at the side.