Does anyone have some good South Africian recipes????

Answer 1

Boerewors

* 1.5 kg beef
* 1.5 kg pork
* 500 g bacon, diced
* 25 ml salt
* 5 ml ground pepper
* 50 ml ground coriander
* 2 ml freshly grated nutmeg
* 1ml ground cloves
* 2 ml ground dried thyme
* 2 ml ground allspice
* 125 ml red wine vinegar
* 1 clove garlic, crushed
* 50 ml Worcestershire sauce
* 85 g sausage casings

Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings. Grind the meat using a medium-course grinding plate. Fill the sausage casings firmly but not too tightly with the meat mixture.

Can be fried, grilled or barbecued over coals.

Tomato Bredie

* 1 kilogram beef or mutton shoulder
* 2 tablespoons oil
* 1 tablespoon butter
* 2 teaspoons sea salt
* 1/2 teaspoon freshly ground black pepper
* 2 onions -- chopped
* 6 ripe red tomatoes
* 1 70 gram can tomato paste
* 1 teaspoon sugar
* 1/4 teaspoon chili powder
* 1/2 teaspoon paprika
* 3 cloves crushed garlic
* 1 teaspoon mixed herbs
* 1 1/2 cups water
* 1 chicken stock cube
* 3 potatoes -- diced
* 1 tablespoon potato flour



Cube the meat. Heat the oil / butter mixture in a big, heavy-bottomed saucepan until the butter discolors.
Add the meat in batches and stir-fry until brown. Remove each batch with a slotted spoon and keep aside. Season the browned meat with salt and pepper.
Brown the onions in the remaining oil. When golden, soft and glazed, add the tomatoes, tomato paste, sugar, chili, paprika, garlic, herbs, water and stock cube. Bring to a slow simmering boil.
Add the prepared meat. Simmer the bredie very slowly for 2 hours. Add the cubed potatoes and continue simmering for another 1/2 hour.
Thicken the gravy with a little potato flour mixed with water.
The bredie improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.
Reheat and serve with fluffy steamed rice to which a handful of chopped parsley has been added.

Apricots in Brandy (Boeremeisies)

* 500 grams fresh or dried apricots
* 140 grams white sugar
* brandy to cover

Mix the apricots and sugar together and add sufficient brandy to cover. Pack into hot, dry, sterilized jars and leave to mature for at least 14 days before use.

Melktert

* 500 grams puff pastry
* 7 milligrams butter
* 1 milligram salt
* 1 stick cinnamon
* 750 milliliters boiling milk
* 10 milligrams custard powder
* 15 milligrams corn flour
* 15 milligrams cake flour
* 25 milliliters cold milk
* 125 milligrams sugar
* 4 large eggs, separate out yolks
* 2 milliliters almond extract
* cinnamon sugar

Line the bottoms and sides of 2 pie plates with the puff pastry and make a raised edge for each.
To make the filling, add the butter, salt and cinnamon to the boiling milk. Mix the custard powder , cornflour and cake flour to a paste with the cold milk. Stir in a little of the milk mixture. Stir the custard mixture into the hot milk, add 50 ml of the sugar and bring to the boil, stirring continuously. Remove from the stove when it has thickened and discard the cinnamon. Beat the egg whites until stiff but not dry. Gradually beat in the remaining sugar. Beat the egg yolks lightly and stir in a little of the custard mixture. Stir the yolks into the custard mixture, then add the almond extract. Carefully fold in the egg whites.
Pour the mixture into the pastry cases and bake at 200 C for approximately 10 minutes. Lower the temperature to 180 C and bake for a further 10-15 minutes, or until the filling has set. Cool slightly and sprinkle the tart with cinnamon sugar.

Answer 2

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.

THERE ARE MANY MORE FROM THIS SITE:

http://www.globalgourmet.com/destinations/southafrica/

Answer 3

South African Lamb Sosaties (kabobs)

INGREDIENTS
1 cup plain yogurt
2 teaspoons curry powder
1 tablespoon white sugar
1 tablespoon vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 ounces dried apricots
8 kabob skewers
DIRECTIONS
Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
Preheat grill to medium heat and lightly oil grate.
Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

Answer 4

Look at this website, there are plenty of South African recipes for you to choose from.

Answer 5

I marinate chicken breasts in peri-peri yellow sauce and barbecue them. That is a kicky spicy taste.