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Sosatie marinade
Sosaties, skewered meat marinated in a special curry sauce originated in
Java and has since been accepted as part of the South African culinary
tradition.
75 ml smooth apricot jam
25 ml brown sugar
3 cloves garlic, crushed
15 ml cornflour
2 bay or lemon leaves
25 ml curry powder
25 ml wine vinegar
10 ml salt
5 ml milled pepper
Combine all the ingredients and bring
to the boil for 5 minutes or until slightly thickened. Marinate the
cubed sosatie meat overnight. You can alternate the meat cubes on the
skewers with dried apricots and quartered onions.
Marinade for baby chicken
4 cloves garlic,
10 cm piece ginger
30 ml fennel seed
2 ml saffron
30 ml paprika
2 ml cayenne pepper
80 ml lemon juice
2 coriander
6 spring onions
250 ml olive oil
pepper to taste
Process the garlic and ginger to a paste or crush in a pestle and mortar.
Add fennel, saffron, paprika, cayenne and lemon juice and continue to blend
using the 'pulse' mode.
Add coriander and spring onion.
Whisk in olive oil, season with cayenne and black pepper.
Serve as an accompaniment for barbecued baby chicken.
Braai (bbq) marinade
2 onions, chopped
250 ml tomato sauce
180 ml light brown sugar
2 garlic cloves, crushed
5 ml mustard powder
5 ml ginger
5 ml cayenne pepper
salt and pepper to taste
Place all the ingredients in a pan over medium heat.
Stir occasionally until the sugar has dissolved.
Bring to the boil and simmer for 30 to 40 minutes or until fragrant.
Cool and use as required. Makes 500 ml
Note: marinade improves the flavour of meat and this one is also excellent
with mushrooms.
Chicken livers peri-peri -
this was a favourite of mine till I had to start watching out for cholestrol!
Nando's in SA make the best!
500 g chicken livers
MARINADE
45 ml wine vinegar
45 ml olive oil
15 ml lemon juice
2 cloves garlic, crushed
2 red chillies, seeded and chopped
5 ml ground cumin
5 ml ground coriander
salt and freshly ground black pepper
2 bay leaves
SAUCE
30 ml olive oil
30 g butter
1 onion, thinly sliced
15 ml tomato paste
15 ml Worcestershire sauce
125 ml chicken stock
30 ml brandy
1. Trim chicken livers of any membranes and all discoloured bits.
2. To make marinade: Combine all ingredients and marinate chicken livers for
2 hours. Drain livers and set aside, reserving the marinade.
3. To make sauce: Heat together oil and butter. Sauté onion until soft. Add
chicken livers and cook over high heat for 2 minutes.
4. Reduce heat and add tomato paste, Worcestershire sauce, chicken stock and
reserved marinade.
5. Simmer gently for 5 minutes. Pour in brandy, heat through.
6. Sprinkle with chopped fresh coriander and garnish with bay leaves before
serving with crusty bread
Flavoursome spareribs
1 kg meaty lamb or pork ribs (left whole)
MARINADE
125 ml maple syrup
45 ml prepared braai sauce
juice of a small lemon
15 ml sweet chilli sauce
2 cloves garlic, crushed
Place the ribs in a shallow ceramic or glass dish. Mix all the ingredients
for the marinade and pour over the meat, coating both sides of the ribs
well. Cover and marinate in the fridge for two days. Preheat the oven to 160
ºC and spray the rack of a roasting tin with non-stick spray (this makes
cleaning afterwards easier). Place the rib on the rack of the roasting tin
and brush with the marinade. Cover with aluminium foil and roast for 40
minutes. Remove the aluminium foil and roast for another 40 minutes. (Brush
occasionally with the remaining marinade.) Cut into ribs and serve with
potato chips and coleslaw. Serves 4.
Cottage cheese dip
60 ml milk
250 ml natural yoghurt
2 cloves garlic, crushed
2 large gherkins, chopped
salt and pepper
250 ml smooth or creamed cottage cheese
1. Pour cottage cheese, milk and yoghurt into a food processor and blend
until smooth.
2. Add garlic and chopped gherkin. Blend until smooth and season with salt
and pepper.
3. Store in an airtight container in the refrigerator for up to 2 days.
Garlic potato dip
500 g potatoes
6 cloves garlic, peeled
100 ml olive oil
30 ml red wine vinegar
salt and freshly ground black pepper
a few sprigs thyme flowers
1. Boil the potatoes and garlic cloves in salt water until tender. Drain and
peel potatoes, mash with the garlic.
2. Add olive oil gradually season well and mix in vinegar.
3. Place in small serving bowls and garnish with a swirl of olive oil and a
few sprigs of thyme flowers. Serve with lots of warm pita bread on the side.
Pilchard dip
2 pilchards in tomato sauce (see tips)
250 g smooth cottage cheese
2 eggs, hard-boiled and coarsely chopped
15 ml grated lemon rind
5 ml lemon juice
2 ml salt
2 ml black pepper
1 ml paprika
crisp vegetables to serve
Place the pilchards, cottage cheese, chopped hard-boiled egg, lemon rind and
juice in a food processor and process until smooth. Add all the seasonings
and blend well. Serve with crisp vegetables such as strips of green or red
pepper, and carrot and cucumber slices. Makes about 500 ml.
....and now for contributions by
friends:
From Tint, in Brazil:
Garlic dip a la difference :)
1 tub cottage cheese
2 tblsp Mrs Balls chutney (ok any type lol)
2 tblsp mayonnaise
2-3 cloves crushed garlic
salt
pepper
Mix well.... blend for smooth or just stir well for chunky and that's it!
Enjoy!!
Now I want some Simba chips to enjoy my dip with.... drool! Tastes great
with celery or carrots too
From Sarah, in New Zealand
Sarah's marinade
Marinade: Slice one onion, place with the juice of one squeezed lemon and
the equivalent amount of soy sauce ( about 1/4 cup). Put in a container with
about 1kg of pork, beef or chicken. Let marinade for at least an hour. Use
as baste during grilling if wish. I usually cook the onions with the meat.
If no onions can use white vinegar but lemon tastier. If you want you can
also add some fresh herbs, dill or basil. And if you want a few cloves of
garlic sliced or crushed.
another marinade from Sarah:
1 tablespoon curry powder, 2 tablespoons
sugar, 1/2 teaspoon salt, 1 tespoon turmeric and 2 cups or more of vinegar (
to cover meat). A few lemon leaves bruised and added to the marinade is
good. This is good for sosaties, sausages or other meat for braaivleis.
Again onions and garlic can be added if wished.
From Andrea in the States!
Here is my marinade, all you need is some Balsamic vinegar(to taste)
1 clove fresh garlic chopped into small pieces or 1 teaspoon garlic powder
1/2 teaspoon curry powder
1/2 teaspoon black pepper
1/4 teaspoon chilli powder
1 teaspoon tarragon
1 piece of fresh parsley chopped
1/4 of fresh onion chopped into small pieces or 1 teaspoon onion powder.
Mix everything together.
Place chicken, or fish in mixture and cover, put in refrigerator for 1/2
hour each side and then cook on stove top or on grill (it's also a great
salad dressing when mixed with olive oil)
...and Shawna in Canada adds:
A super duper easy marinade for meat is just Italian Salad
Dressing.. :).... makes the meat tender and yummy...
and finally, from
Lisa in Calgary, some toppings for a fruit salad!
- take equal quantities of your
favourite yoghurt and cool whip and mix together, then mix into your fruit
salad.
- melt marshmallows in a container over boiling water and add an equal
amount of cream cheese, mix together and pour over fruit salad, or mix it in
with the fruit salad!
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