| |
Hi everybuddie!
As this will be the last letter before
Christmas. I want to wish all subscribers to this newsletter a Happy
Christmas, filled with Love, Joy and Peace.
For me, Christmas is pie time, not sure
where that comes from, probably from watching too many American movies
(they always seem to be eating pies!). Perhaps it's what usually happens
to all the leftovers, and believe me, in our house there are leftovers for
Africa! Well, to start off, there is usually food for Africa, so go
figure!
The pie recipes below have a distinct South
African twist, take for instance Mealie Pie, Karoo Ostrich Pie and
Boerewors Pie! Surely, nowhere else in the world will you find those!
So scroll down and give some of them a try,
your family and guests will be pleasantly surprised!
We had a great Christmas Tree party for the
Danville kids on the 6th. There were jumping castles, slides, candy, cold
drinks and eats for Africa! (For those who might be wondering, "for
Africa" is a popular expression in South Africa, when there is a lot of
something we add "for Africa". It means there is enough for the whole of
Africa!) Then there was music and the Danville ladies
showed off their fashion creations and the kids staged a play. And then it
was time for Santa to arrive and hand out presents! The day was a huge
success, thanx to everyone who contributed to make the day special for the
kids. Click
here to view some
of the pics I took.
If you want to read in Afrikaans about
everyday events portrayed in a special way, go read the
articles that Minette
Brink sends to me. If you like them as much as I do, please let her know,
she will appreciate the feedback!
You can also add your suggestions to the
Elephant Stew
recipe and also send me your
Wacky Sarmie to add to my
collection!
|
|
| |
Mealie pie
410 g creamed sweetcorn
410 g whole kernel corn
3 mealies, corn cut off the cobs
3 large tomatoes, chopped
5 large eggs
5 ml vanilla essence
45 ml brown sugar
125 ml milk
80 ml cake flour
15 ml baking powder
salt, pepper, cinnamon and nutmeg, to taste
500 ml Cheddar cheese, grated
Mix the corn and the tomatoes. In a separate bowl, mix the eggs, vanilla
essence, sugar and milk. Mix the dry ingredients together and add the
cheese, reserving some for the top. Bake in a preheated 170 ºC oven for 75
minutes or until set. Serve warm or cold.
Karoo ostrich pie
2 kg ostrich neck, on the bone and cut into chunks
500 ml water
1 onion
12 cloves
1 bay leaf
6 peppercorns
2 garlic cloves, peeled and crushed
5 ml ground coriander
2 ml cayenne pepper
10 ml mustard powder
10 ml sugar
30 ml wine vinegar
10 ml salt
2 ml black pepper
20 ml cornflour, dissolved in a little cold water (optional)
400 g frozen puff pastry, defrosted
Simmer meat gently in water with onion spiked with cloves, bay leaf and
peppercorns for about 2 1/2 hours, until meat is very tender and falling off
the bones. Allow to cool in the stock, then flake meat off the bones. Remove
bay leaf and return meat to stock. Add remaining ingredients, except pastry,
and bring to the boil. Thicken with a little cornflour if too watery. Spoon
meat into a large pie dish, place spiked onion in centre and allow to cool
(at this stage the meat can be frozen or kept overnight in the fridge). Roll
out pastry, cut out a few leaf shapes for steam to escape and cover pie.
(The onion prevents the pastry from sagging.) Bake for 1 hour at 180 ºC
until browned, crisp and golden
Beef and beer pie
oil
250 g small onions, cleaned
700 g beef cubes
85 ml cake flour
300 ml meat stock
300 ml beer
30 ml fresh, chopped parsley
salt and freshly ground pepper
500 g frozen puff pastry defrosted
whisked egg yolk
Preheat the oven to 200 ºC (400 ºF). Sauté the onions in a little oil until
soft. Remove from the pan and set aside. Fry the beef cubes in the oil until
brown. Return the onions to the pan and sprinkle with cake flour, mixing
well. Add the stock and the beer. Reduce the heat and simmer until the sauce
thickens and the meat is tender. Season with parsley and salt and pepper. On
a lightly floured surface roll out the pastry until thinner. Line 4 small
oven dishes or 8 aluminium foil containers, 9 cm in diameter with the
pastry. Brush the edges with the egg yolk. Spoon the filling into the pie
shells. Cut out 4 (or 8) lids from the pastry and place on top. Press the
edges firmly together. Make a hole in the centre of the pastry, brush with
egg yolk and bake for 35 minutes or until the pastry is golden brown. Serve
with vegetables. Makes 4-8 pies.
Boerewors pie
500 g boerewors, casings removed
1 onion, sliced into rings
oil
2 extra-large eggs, beaten
125 ml milk
salt and pepper
2 ml mustard powder
25 ml finely chopped parsley
50 g grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a 20 cm oven dish with non-stick
spray. Roll the sausage meat into balls and arrange in the prepared dish.
Sauté the onion in a little oil till soft and spoon over the meat. Mix the
remaining ingredients well and pour over the meat. Bake for 40 minutes or
till the egg mixture has set and the meat is done. Serve with a salad.
Serves 4.
Cabbage and Mince Pie
PASTRY
480 g cake flour
2 ml salt
300 g butter, diced
1 extra-large egg
125 ml ice-cold water
FILLING
400 g cabbage, shredded
2 onions, finely chopped
6 cloves garlic, crushed
650 g mince
400 g tomato purée
10 ml each fresh marjoram and thyme, finely chopped
salt and freshly ground black pepper
750 g ripe tomatoes, cut into thick slices
500 ml cream
6 extra-large eggs, whisked
5 ml mustard powder
Preheat the oven to 200 ºC (400 ºF). Spray a 35 x 27 cm oven pan with
non-stick spray or grease well. Mix the cake flour, salt and butter in a
food processor until the mixture resembles fine breadcrumbs. Add the egg and
just enough water until the dough forms a ball around the blade when mixed.
Wrap in cellophane and chill for 30 minutes. Roll out the pastry until 5 mm
thick and use to line the oven pan. Trim the edges with a sharp knife, prick
the crust and chill until needed. Stir-fry the cabbage in a little oil until
soft. Remove from the pan and sauté the onion and garlic until soft. Add the
mince and stir-fry until lightly browned and cooked. Add the tomato puree
and simmer briefly. Season with marjoram, thyme, and salt and pepper to
taste. Turn the mince mixture and cabbage into the prepared crust. Arrange
the tomatoes on top. Blend the cream, eggs and mustard powder, season to
taste with salt and pepper and beat well. Pour over the mixture in the crust
and bake for about 60-80 minutes or until set. Serve hot. Makes 8-10
portions.
Cape fruit tart
PASTRY
375 g cake flour
15 ml baking powder
250 g sugar
375 g butter
FILLING
4 bananas, sliced
740 g pie apples
1 pineapple, peeled and thinly sliced
410 g peach halves
80 ml chopped pecan nuts
65 ml fruitcake mix
1 lemon (juice only)
cinnamon, nutmeg and sugar to taste
Preheat the oven to 200 ºC. Sift the cake flour and baking powder together
and add the sugar. Grate the butter and, using your fingertips, rub it into
the dry ingredients until well mixed. Press two thirds of the pastry on to
the base and along the sides of a large pie dish. Chill the rest of the
pastry. To make the filling, divide each ingredient in half and arrange
alternating layers of bananas, pie apples, pineapple and peach halves in the
dish. Sprinkle with the nuts and fruitcake mix. Sprinkle the lemon juice on
top and flavour judiciously with cinnamon, nutmeg and sugar. Repeat the
layers and grate the rest of the pastry on top. Bake for about 1 hour or
until the pie crust is done and golden brown. Serve hot or cold with whipped
cream, if desired. Makes 1 large tart.
Chicken liver pie
CRUST
6 cooked potatoes
30 ml margarine
50 ml milk
salt and pepper to taste
FILLING
500 g chicken livers, cleaned
100 g fresh mushrooms, sliced
1 onion, finely chopped
60 ml butter
30 ml cake flour
190 ml chicken stock
80 ml cream
5 ml mixed herbs
salt and pepper to taste
250 ml grated Cheddar cheese
Preheat the oven to 180 ºC (350 ºF). Spray a deep, 20 cm ovenproof dish with
non-stick food spray. Mix all the ingredients for the crust and press into
the bottom and along the sides of the prepared oven dish. Fry the chicken
livers in a little oil until brown on the outside but still slightly pink
inside. Remove from the pan and fry the mushrooms until brown. Remove from
the pan and sauté the onion in the butter until glossy. Add the cake flour,
mixing until smooth. Add small quantities of the stock at a time while
stirring continuously. Stir until the mixture comes to the boil and
thickens. Return the chicken livers and mushrooms to the pan and add the
cream and seasonings. Simmer for a few minutes before turning the mixture
into the prepared crust. Sprinkle with cheese and bake for 25 minutes or
until the cheese has melted. Serve with a salad. Serves 4-6
Curried mince pie
30 ml oil
1 onion, chopped
3 cloves garlic, crushed
25 ml curry powder
5 ml ground cumin
3 ml ground cinnamon
1 green apple, peeled and cubed
400 g tomato purée
20 ml freshly chopped mint
500 g lean beef mince
10 ml lemon juice
3 carrots, peeled and grated
5 sheets phyllo pastry
50 ml melted butter
1. Heat oil in a large saucepan. Add onion, garlic, curry powder and spice
and sauté for one minute. Add mince and fry over a high heat, stirring all
the time to break up any lumps. 2. Once mince is browned, add tomato purée,
apple and carrots and bring to the boil. Simmer for 20 minutes. Stir in
lemon juice and mint and season with salt and freshly ground black pepper.
Allow to cool, then spoon into a greased ovenproof dish. 3. Brush sheets of
pastry with melted butter, then crumple them gently. Place on top of mince
mixture, making sure that the whole surface is covered. Brush again with
butter. Bake in preheated 180 ºC oven for 20 to 25 minutes until golden and
crisp.
Farmhouse bobotie pie
BOBOTIE
2 large onions, finely chopped
5 ml sugar
250 g grated Cheddar cheese
30 g butter
3 slices bread, crusts removed and soaked in 100 ml water
800 g lean minced meat
chicken stock cube, dissolved in 254 ml boiling water
100 ml medium-hot fruit chutney
50 ml white wine vinegar
30 ml medium-hot curry powder
10 ml turmeric
5 ml ground ginger
5 ml ground cumin
2 eggs, lightly beaten
APPLE AND RAISIN LAYER
60 ml water
410 g pie apples
15 ml castor sugar
10 ml butter
50 ml raisins, soaked until plump
60 ml walnuts, chopped roughly
15 ml cornflour
TOPPING
180 ml cake flour
70 ml cornflour
5 ml baking powder
125 g butter
:
1. BOBOTIE: Fry onions in butter until soft. Squeeze water from bread and
mix into fried onions along with mince and spices. Add remaining ingredients
except eggs and stir well. Cover and simmer gently for 45 minutes. Allow to
cool before adding eggs. Mix well and spoon into a large, greased, ovenproof
dish.
2. APPLE LAYER: Heat ingredients together for five minutes, stirring until
slightly thickened. Spoon over bobotie layer.
3. TOPPING: Sift flour, cornflour and baking powder together. Place in a
food processor along with butter and sugar and mix well. Mix in cheese to
form a dough and grate it over apple and raisin layer. Bake in preheated 180
ºC oven for 20 to 25 minutes |
|
