Puntjie Coleslaw

This colourful coleslaw adds great texture, crush and tangy taste to a burger.  An absolute must have on your burger. If you like a bit of ‘’zing’’ – add a chopped red/green chilli

 Ingredients:

2 cups Grated Carrots

2 cups Grated White Cabbage

2 cups Grated Red Cabbage

½ cup Mayo

½ cup Full cream plain yogurt

Salt and pepper to taste

1tbsp Chopped coriander

1tsp Wholegrain mustard

 

Method:

Mix ingredients together and ‘’slab’’ it on your burger

 

Hamburger Patties
Nothing beats a succulent home made burger!! You can go wild with your meat selection. Play around with using Kudu and Ostrich mince or a combination of Beef and Lamb mince. For extra ‘’oemf’’you can brush the patties with a marinade just before it is ready to come off the fire. YUM

 

Ingredients:

500g Beef Mince
4 tbsp. Greek yogurt
3 tbsp. All Gold Tomato Sauce
1 tbsp. Worcester sauce
1 tbsp. Wholegrain mustard
1 tbsp. Soya sauce
½ packet Brown onion/ Mushroom soup powder
2 slices White bread – soaked in milk
Salt and pepper to taste
Method:
Mix all ingredients together and rest for 20 minutes.
Form into patties and braai. You determine the time because you decide the size!

 

Lamb chops with salsa verde

 

Ingredients:

2 Cloves                              Garlic

1 small handful                  Gherkins

6                                           Anchovy fillets

2                                           Large handful flat leaf parsley  (don’t be shy!!!  Fill that hand)

1                                           Large handful fresh basil

25 ml                                   Red wine vinegar

Lemon zest

Salt

Black pepper

Olive oil

 

Method:

Blitz all ingredient together and add olive oil until you get a ‘’drizzle’’ consistency.

Heat a pan with olive oil and add Lamb chops, fry for 2 minutes on each side.  The best pan to use is a griddle pan, it adds a lovely visual to the chops.

Drizzle with salsa verde….and make sure it is enough!!!

 

Beetroot and Fig Salad

 

Ingredients:

1 bunch                Red Beetroot, cooked with stem on, skin removed

1 bunch                Orange Beetroot, cooked with stem on, skin removed

3                            Fresh Figs, quartered

 

Method:

Cut the beetroot into quarters and assemble with fresh figs on a platter.

Mix ½ cup Olive oil (good quality!!) with ½ Balsamic vinegar.

Drizzle over salad just before serving

If you want something green, add fresh Wild Rocket

If you want something salty, add crumbled feta cheese

 

Roasted Butternut

Ingredients:

2              Butternut, skin on and cut into big wedges, pips removed

5 tbsp      Olive oil

Salt and pepper to taste

2 tbsp     Honey

 

Method:

Mix olive oil and butternut together and roast for 30 minutes at 200°C, until soft and golden brown roasting colour appear on skin.

Drizzle with honey and boom there it is!

For extra crunch, add roasted pumpkin seeds or toasted white and black sesame seeds

If you are aware of your carb intake, replace butternut with pumpkin and drizzle with olive oil and balsamic.  (sorry honey!)

 

Poached Pears with Raspberries

 

Ingredients:

5                             Pears, skin removed, stalk on

2 tbsp                    Lemon juice

2 cups                   White sugar

6 cups                   Water

1 tbsp                    Vanilla essence

1 punnet               Raspberries

 

Method:

Add lemon juice, white sugar and water to a pot and bring to the boil.  Add pears and simmer for 15-20 minutes.  Cool down in syrup and assemble on plate.

Drizzle with syrup and garnish with fresh raspberries

 

 

Breakfast Deluxe

 

Ingredients for Vinaigrette

7 tbsp                    Olive oil

1 tbsp                    Wholegrain mustard

4 tbsp                    Montino light

5 tbsp                    White sugar

½ tbsp                  Salt

2 tbsp                    Apple cider Vinegar

 

Method:  Mix all ingredients together.  More sugar can be added for a sweeter taste.

 

Ingredients for Breakfast Deluxe

4 slices                 Freshly baked Bread (Ciabatta/ Rye Bread)

Butter

Fresh Wild Rocket

8                            Rashers of Bacon, cooked crispy

4                            Poached Eggs

Salt and Pepper to taste

 

Method:  Spread generous amount of  Butter on Freshly Baked Bread, top with Wild Rocket, Bacon, perfectly poached Eggs and season with Salt and Pepper.  Drizzle with Vinaigrette.

Tip for a Perfectly Poached egg:  Bring water to the boil and add a drop of White Vinegar.  Take a whisk and whisk the water vigorously.  Then slide in the Egg (broken into a container) and turn down the heat to a low simmer.  Set the timer for 3 minutes.  Remove from the water and enjoy your perfectly poached egg.  You will want to make it every day!! 

 

Creamy Chicken & Mushroom Pasta

 

Ingredients for Chicken & Mushroom sauce

3 tbsp                   Olive Oil

½                          Onion, sliced

2                            Chicken breast, cut into strips

8                            Mushrooms, sliced

½                          Garlic clove, chopped fine

1/2 tsp                  Mustard powder

1 tbsp                    Cake Flour

250 ml                  Cream

Salt and Pepper to taste

15 ml                     Chopped Parsley

 

Method:  Heat Olive oil in pan and add Onions and Chicken.  Fry until cooked and golden brown.  Add Mushrooms and Garlic cloves and fry for 5 minutes.  Add Mustard powder and Cake flour and fry for 2 minutes.  Add Cream little by little to pan.  Season with Salt and Pepper and add Parsley.  Serve sauce with your favourite cooked Pasta and garnish with freshly grated Pecorino or Parmesan cheese, freshly chopped Herbs and Black Pepper.  For extra indulge:  Marinate Wild mushrooms in a little Olive oil and add to Chicken & Mushroom sauce before serving.

 

Trio of Rose

Berry & Rose Sorbet Ingredients:

2 cups                   Riebeek Pinotage Rose

130 g                     White sugar

340 g                     Frozen Mixed Berries

Egg white

 

Method:  Add Rose and Sugar to a pot and bring to the boil.  Add Berries and cook for 5 minutes.  Place mix in blender and blend until smooth.  Pass through a sieve to strain all pips.  Place in freezer and freeze overnight.  Add egg white to Sorbet and beat with electric mixer.  Add back to freezer and freeze until hard.

White Chocolate, Rose and Roasted Nut Ice Cream

1 can                      Condensmilk

500 ml                  Cream

80 g                       White Chocolate, broken into little pieces

50 g                        Roasted Mixed Nuts

60 ml                     Riebeek Pinotage Rose

 

Method:  Beat Cream until stiff.  Add Condensmilk and Rose to Cream mixture and mix through.  Pour some of the Ice Cream mix into container , followed by a layer of White Chocolate and Nuts.  Repeat layers 3 times.  Place in freezer overnight.

 

Rose Panna Cotta

15 g                        Gelatine

250 ml                  Full cream milk

250 ml                  Cream

100 ml                  Riebeek Pinotage Rose

35 g                       White sugar

5 g                          Vanilla Pods/ Essence

 

Method:  Add 100 ml Full cream milk to Gelatine powder and set aside.  Bring 150 ml of Full cream milk with Cream, Riebeek Pinotage Rose and White sugar to the boil.  Reduce heat to low and simmer for 5 minutes.  Add Gelatine and Vanilla Pods to Cream mix and stir gently.  Pour into serving bowls and refrigerate to set.

 

Pork chops with apple sauce and crushed herb potatoes

Ingredients:  Pork chops with apple sauce

2tbsp                    Oil

2                            Pork chops

½                          Onions, sliced

2tbsp                    Balsamic vinegar

120ml                   Chenin blanc

1tbsp                     White sugar

120ml                   Water

40ml                     Cream

½                          Green apple, skin on and cut into wedges

½                          Red apple, skin on and cut into wedges

 

Method:

Sear pork chops in hot pan with oil.  Season with salt and pepper and cook for 2 minutes on each side.  Remove from pan and keep aside while preparing the sauce.  In the same pan:  fry onion until golden brown, add more oil if necessary.  Add balsamic vinegar, chenin blanc, white sugar and water and bring to the boil.  Reduce heat and simmer for 10 minutes.  Add the pork chops back into the pan with cream and apple wedges.  Simmer for another 10 minutes and serve with crushed herb potatoes.

 

 

Ingredients: Crushed herb potatoes

2tbsp                   Canola oil

Spring onion, chopped

4                           Medium potatoes (cut into wedges and roasted with skin on for 20 minutes)

2tbsp                   Butter

10ml                    Chopped chives

5ml                      Lemon zest

60ml                    Full cream milk

 

Method:

Heat canola oil in a pan and add spring onions.  Fry for 2 minutes and add roasted potatoes, butter, chopped chives, lemon zest, salt, pepper and full cream milk.  Fry for 5 minutes and take a whisk and crush the potatoes in the pan.

 

“Ghonzo” Chicken curry

Ingredients:

4 tbsp            Olive oil

Large onion, chopped

2 tbsp             Curry powder

Red/green chili, chopped with seeds

1 tbsp             Cumin seeds

1 tbsp             Black mustard seeds

Curry leaves

Cloves garlic, chopped

1 tbsp              Chopped ginger

½ tbsp            Green cardamom powder

¼ tbsp             Fine cinnamon

½ tbsp              Turmeric

3 tbsp               Tomato paste

3 tbsp                White sugar

1-2 tbsp             Salt

½ tbsp              Black pepper

8                         Pieces of chicken – thighs and drumsticks

½                       Lemon – juice squeezed out

1                          Can chopped tomato

150ml                Water

150ml               Yogurt

150ml               Cream

Big handfull of chopped coriander

1 tbsp             Black onion seeds

Method:

Heat cast iron pot over medium heat coals.  Add olive oil and onion, and fry for 5-10 minutes.  Add curry powder, chili, cumin seeds, mustard seeds, curry leaves, chopped garlic, chopped ginger, green cardamom, cinnamon, turmeric, tomato paste, white sugar, salt and black pepper, and fry for 10-15 minutes.  Remove from the pot and keep aside.  In the same pot – sear the chicken on both sides until golden brown.  Squeeze with lemon and close the lid.  Simmer chicken for 10 minutes.

Add the onion spice mix back in the pot with the chicken, and add tomato and water.  Simmer for 30-40 minutes over a low – medium coal heat.

In a separate container mix yogurt, cream coriander and black onion seeds together.  Take 1 tablespoon of the tomato curry sauce in the pot and mix this in with the yogurt mix.  This will ensure that the yogurt does not ‘’split’’ your sauce.  Add the rest of the yogurt & cream mix slowly to the tomato curry sauce in the pot.  Simmer for another 20-30 minutes over a low- medium coal heat.

 

Saag Aloo

Traditionally Saag Aloo is made with potato and spinach, and served as a side dish with Indian Curry.  But – as a ‘’usual’’ food blogger – we add our own bit of magic…and in this case the star of the show is Aubergine

Ingredients:

2 tbsp               Olive oil

1                        Onion, finely chopped

2                        Large Aubergine, cut into blocks

2 tbsp               Butter

2                        Garlic cloves, finely chopped

1 tbsp                Chopped ginger

500g                 Potato, peeled, cut into big chunks and cooked

1 tbsp                Cumin seeds

½ tbsp              Black mustard seeds

½ tbsp              Turmeric

250g                  Baby spinach

Method:

Heat olive oil in pan and add onion.  Fry until soft.  Add aubergine pieces and fry until golden brown.  (Aubergines are very thirsty for oil, you might have to add a few more drops). Add butter, chopped garlic, chopped ginger, potato, cumin seeds, black mustard seeds and turmeric.  Fry for 20-30 minutes on a very low heat.  When you are ready to eat – add the baby spinach and quickly fry for 2 minutes on high heat.

 

Bokkeveld Jaffles

 The smell of jaffles takes me right back to the good old days at the ‘’kerk basaar’’ on a Saturday morning.  Since the 90’s people have made much more exciting fillings than curry mince.

The secret is a good farm style white bread….more than 3 days old.  Butter the bread on the outside and squeeze it with your cast iron jaffle pan.

You will be in ‘’carb’’ heaven soon…

Ingredients for Tomato Chili Jam

40ml             Canola oil

1                   Red onion, finely chopped

Large red peppers, deseeded & finely chopped

Red chillies, chopped with pips

5                   Garlic cloves, chopped fine

400g             Fresh or canned chopped tomato

750g             White sugar

100g             Balsamic vinegar

150g             Red wine vinegar

Method for Tomato Chili jam

Heat pan with canola oil and add red onion.  Fry until almost soft.  Add red peppers, red chili, chopped garlic, chopped tomato and white sugar, and simmer for 30 minutes.  Add balsamic and red wine vinegar, and simmer for another 30-40 minutes until caramelized and ‘’sticky’’.  Cool down in a jar or tupperware container.

 

Method for the ultimate Bokkeveld jaffle:

Butter 2 slices of bread (yes with real butter).  Layer with 2 tablespoons of tomato chili jam, thinly sliced onion, thinly sliced tomato, salt, black pepper and cheese.  Place it, butter side down, in the jaffle maker and cook for 3-4 minutes on each side on a low – medium heat.

If tomato chili jam does not ‘’rock your boat’’ – be adventurous and try some new fillings.  Bully Beef & Gruyere cheese OR Pork belly braised in soya sauce, Dijon mustard, cheese, fermented Chinese cabbage and sesame seeds.

 

 

 

Cinnamon and Cranberry ‘Pull – apart’ loaf ingredients:

2 cups                   Milk

2.5 teaspoons       Instant yeast

100g                      Sugar

½ cup                   Canola oil

540g                      Cake flour

½ teaspoon          Baking powder

½ teaspoon          Ground nutmeg

2 teaspoons           Salt

120g                       Melted butter

100g                      Dried cranberries

300g                      Sugar for spiced sugar mix

5 tablespoons        Cinnamon

 

Cinnamon and Cranberry ‘Pull – apart’ loaf method:

Mix milk and instant yeast in a small bowl.  Place the sugar, oil, flour, baking powder, ground nutmeg and salt in large mixing bowl and add the milk yeast mixture.  Mix to form smooth dough (like you would make bread).  Set aside to rise for 1 hour to double in size.  Knock down the dough and roll out to make 50x25cm rectangle.  Cut out 5 x 25cm long rectangles.  Brush each rectangle with melted butter and scatter with cranberries.  Mix sugar and cinnamon together and dust each layer with the spicy sugar mix. Place all the layers on top of each other and cut into 6 equal parts.  Place them into a greased loaf tin, cut side up.  Set aside to rise for another hour.  Bake for 30 – 35 min at 180°C.  Allow to cool slightly before removing from loaf tin.

To serve:  mix 130g icing sugar with 1 shot freshly brewed espresso.  Drizzle over the cinnamon and cranberry loaf. 

 

 

Chicken wings with Yuzu and Apricot glaze

Yuzu is a citrus fruit from east Asia.  It is sour and salty in one!  You can get it from any Chinese groceries shop.  I don’t like to marinade the chicken wings in the sauce – but rather brush it over while it is cooking on the fire.  This ensures a great colour and no bitter burnt taste.

Ingredients:

100ml                   Yuzu

4 tbsp                   Apricot Jam

1 tbsp                   Lemon juice

1 tbsp                   Soya sauce

1 tsp                     White sugar

 

Method:

Heat all the ingredients together in a pot until apricot jam is melted. If the glaze is too thick – add a little more lemon juice or yuzu.  ‘’Braai’’ the chicken wings and brush with Yuzu and Apricot glaze.  Season with salt and pepper – not too much as the yuzu is already salty.

 

 

Chimichurri

Chimichurri  is lovely to serve with fish, chicken and lamb.  If it was up to my husband, Nikki, he will eat this every day – on anything from sliced bread to baked potato…even in his porridge.

Ingredients:

1 bunch               Parsley with stalks

2 cloves               Garlic

½ teaspoon        Salt

1 teaspoon           Black pepper

½ cup                  Red wine vinegar

1 tbsp                   Wholegrain mustards

¾ cup                  Good quality Olive oil

½                         Red chili

 

Method:

Blitz all the ingredients together  – easy as 1,2,3,…

 

 

’Swartpot’’ Balsamic onions

IF there is any leftovers…slice it up and serve it with mature cheddar cheese on a toasted sandwich.

Ingredients:

45ml                     Oil

500g                     Baby onions – cut the top off and peel, but leave one layer of skin on.  This will prevent the whole story of falling apart

5                            Thyme stalks

Sprinkle of salt and pepper to taste

2 tbsp                   White sugar

20ml                     Balsamic vinegar

2 tbsp                   Butter

 

Method:

Heat oil in ‘’swartpot’’ and add onions – flat side down.  Brown the onion for about 5 minutes and then reduce the heat to very very low and put the lid on the pot.  After 30 minutes the onion should be half-cooked.  Add the thyme, salt, pepper, white sugar and balsamic vinegar and cook for another 30-40 minutes over very low heat, with the lid on.  When the onion is soft – add the butter and serve.

 

Nectarine, Fennel & Goats cheese salad

Ingredients:

1 packet               Micro leaves/ Rocket

1 log                     Goats cheese, broken into big chunks

Fennel bulb, thinly sliced

Nectarines, sliced into thin wedges

 

Method:

Layer your salad – starting with the micro leaves or rocket.  Top with goats cheese chunks, fennel and nectarines.  Repeat layers 3 times.  This salad does not need a very potent dressing – drizzle with olive oil.  I have some of the passionfruit left over from making the lemonade and I mixed that with a bit of olive oil and 1 teaspoon of black onion seeds.  Plain, simple and delicious.

 

 

BBQ sauce ingredients:

2 tbsp                   Olive oil

1 tsp                     Cumin seeds

2 tbsp                   Fennel seeds

2 tbsp                   Smoked paprika

200g                     Brown sugar

200g                     Tomato sauce

2 tbsp                   Worcestershire sauce

1 tbsp                   Lemon juice

100ml                   Chutney

1 tsp                     Lemon zest

2 cloves               Garlic, chopped fine

 

Method:

Heat olive oil and fry cumin seeds, fennel seeds and smoked paprika for a few minutes.  Add the rest of the ingredients and simmer for 10 minutes.  When you see the bbq sauce going all sticky and dark brown in colour – you know you are on the right track.

To prepare the Pulled Pork:  Rub pork shoulder (bone in) with salt, pepper and paprika. Roast for 1 hour at 250°C until it forms a black ‘’bark’’ (this is the pork rind that is almost burnt).  Don’t be afraid or panic.  Your dinner is not spoiled!  The ‘’bark’’ is what keeps all the love juices from the pork inside and makes the meat succcccculent.  Reduce your heat to 90°C and roast for another 6 hours. Remove from oven and pour 1 cider over and roast for another 2 hours.  Remove the ‘’bark’’ and pull your pork apart with a fork.  Yes a fork – that’s how soft and succulent it will be. When it is cooled down – mix in some bbq sauce

 

Splendid Salmon

Pan fried Salmon ingredients:

• Fillet Salmon

Sprinkle of salt, black pepper and paprika ( I prefer adding paprika to add a little extra colour)

Squeeze of fresh lemon juice

 

Pan fried Salmon method:

Heat pan with drizzle of olive oil to very hot.  Sprinkle salmon with salt, black pepper and paprika on both sides.  Fry skin side down first for 3 minutes and gently turn around and fry the other side for another 3 minutes.  Squeeze with fresh lemon juice.  Rest for 2 minutes.  Salmon is best served pink in the middle – so be careful not to overcook

 

All recipes by Olivea.