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Hi Fettmops
Tut mir leid, dass ich einen neuen Thread aufmache, aber in den anderen kann ich nichts einfuegen, habe es schon ziegmal probiert und der beitrag verschwindet jedes mal...  Hoffentlich geht es jetzt, werde es wegen der laenge in mehreren beitraegen einfuegen. Also, jetzt hatte ich einen schoenen langen beitrag ueber die kochgeschichte suedafrikas und die verschiedenen einfluesse darauf geschrieben und beim einfuegen ists wieder mal verschwunden  So, keine geschichtsstunde sondern nur rezepte. Die rezepte die ich hier eingebe sind von einer website die ich oft gebrauche und alle von mir getestet. iafrica.com/highlife/kitchenlife/henrieshotchpotch/ Leider habe ich momentan keine zeit zum uebersetzen, daher alles auf englisch. Ich helfe aber gerne wenn du irgendwo probleme hast. Dort sind natuerlich noch viel mehr zu finden. Ein anderer guter link ist funkymunky.co.za/recipes.html Bitte bei den rezepten wo currypowder gebraucht, bitte nicht den mist (sorry, mich bitte nicht erschiessen) gebrauchen den es bei euch in den supermaerkten gibt. Eher was aus einem indischen laden oder von dort eingefuehrtes nehmen. So hier ist meine Auswahl: HAPPY COOKING!   Baby potato kebabs with red pepper oil  Heat 30ml olive oil in a large frying pan and sauté one finely chopped onion, two cloves crushed garlic and one seeded and finely chopped red pepper. Add an extra 70ml olive oil, 15ml tomato paste, 5ml brown sugar, two sprigs of rosemary, and salt and pepper. Simmer for five minutes and allow to cool. Strain through a sieve, reserving the red peppers. Cut 16 baby potatoes in half and thread four halves onto each kebab stick. Brush the kebabs with red pepper oil and bake for 20 to 25 minutes at 200 C or until cooked through. Purée the peppers in a food processor and mix with 250g plain smooth cream cheese. Serve with potato kebabs as a creamy dip. Stuffed roast figs wrapped in bacon This dish of fresh figs stuffed with blue cheese and wrapped in bacon makes for a delightful starter or even snack to serve with drinks. This recipe is adequate for four portions. For the roast figs you will need: 8 firm, fresh figs, peeled 200g blue cheese (the creamier the better) 16 strips of rindless streaky bacon Black pepper 2 tablespoons olive oil 1 tablespoon balsamic vinegar 16 fresh mint leaves Slice a cross in each fig, from the top down to the thicker part, but don’t slice it all the way through so that that each fig has a base to stand on. Squeeze each fig gently to open it slightly. Cut small chunks off the cheese and roll them into rounds about the size of a marble, or larger, depending on the size of the figs. Insert the balls of cheese into the gaps in the figs. Tear two mint leaves per fig and insert them in the gaps as well. Next wrap a piece of bacon lengthwise around each fig, and a length cross-wise. Slice the bacon into smaller pieces if necessary. Pin the bacon with toothpicks. Mix the balsamic vinegar and olive oil and sprinkle a little over each fig. Place figs in a baking tray and roast at 190 deg C for about 10 minutes or until the cheese has melted and the bacon starts to crisp. Serve two to each guest. |
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Satisfying, spiced sweet potato A good snack, side-dish or starter. For this dish you will need: - 3 cloves of garlic - ½ onion - 1-2 red chillies (depending on your taste) - 1 tablespoon olive oil - 2 tablespoons soy sauce - 4 cm piece of fresh ginger, peeled, sliced thinly, then cut into matchsticks - 1 can coconut milk - 1 tablespoon cumin seeds - 600 g sweet potato, peeled and sliced into rounds of about 1 cm thick - ¾ cup of fresh coriander leaves, coarsely chopped - 5 spring onions, sliced thinly - Salt and black pepper - ½ cup cooking oil (for the ginger strips) - 12 young and sturdy lettuce or any other firm salad leaves Place the first five ingredients in a food processor and grind to a fine paste Fry the paste in a little oil over medium heat until brown Add the coconut milk and bring to the boil Add sweet potato, cover and reduce to a simmer When the sweet potato is just soft add the cumin and coriander and remove saucepan from the heat and leave to cool Heat the ½ cup cooking oil in a small frying pan When the oil is very hot drop the ginger matchstick in and fry for just a few seconds until crispy Remove ginger from the oil and place on paper towel to drain Scoop a blob of the sweet potato on individual lettuce leaves and top with a couple of ginger matchsticks Decorate with a coriander leaves |
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arpaccio of baby marrow (Zucchini) For the starter of carpaccio of baby marrow you will need: 2- 4 large baby marrows 150g Mozzarella cheese Use a vegetable peeler to slice the marrows and the cheese lengthwise into ribbons For the dressing you will need: ½ cup chopped parsley Salt and coarse black pepper 3 tablespoons extra virgin olive oil 2 cloves of finely crushed and chopped garlic 1 tablespoon capers, roughly chopped 1 teaspoon mustard (powder or ready made) 1 tablespoon balsamic vinegar 12-16 green olives Place the baby marrow shavings in a dish and pour over the dressing. Chill for 40-60 minutes. Add the cheese ribbons and the olives just before serving Crispy rolls, French bread or ciabatta go well with this |
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Ups, das ist Carpaccio oben, das C ist irgendwo verschwunden
 Chicken livers wrapped in bacon For the chicken livers wrapped in bacon you will need the following to serve four: 2 tubs of frozen chicken livers (250g each) 1 packet of rindless, streaky bacon 1 blob of butter 1 tot of brandy Salt and black pepper 2 cloves of garlic, crushed and finely chopped Optional: one green or red chili, finely chopped Defrost the livers and trim them well Rinse livers under cold water and pat them dry Melt butter in a large pan and toss in the livers, garlic (and chili, if using) Sprinkle with salt and pepper Leave them for about 30 seconds, then toss After about a minute add the brandy, stir it in well, then remove pan from the heat Leave to cool then make little parcels by wrapping the bacon around the liver and securing with a tooth pick. It is a finicky job but the end result is worth it, trust me Now you have several choices: 1. You can fry them in a clean pan with a little butter 2. You can grill them in the oven 3. You can put them on the barbecue Don’t overcook them. When the liver starts to crisp the delicious little morsels are ready to serve If it is a cold winter’s night you might like to serve it with little glasses of sweet, fortified wine – an unusual and delightful combination |
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Delicious curry pumpkin soup To serve four portions of curried pumpkin soup you will need: 1 litre chicken or vegetable stock (or plain water) 600g pumpkin, peeled and cubed (the size doesn’t matter, because you are going to cream it in any case) 1 medium onion, finely sliced 1 medium potato, peeled and cubed 1 tablespoon curry powder (more, or less, depending on your taste) 1 teaspoon turmeric powder Tablespoon butter or cooking oil 1 teaspoon brown sugar 2 cinnamon sticks Salt Fresh coriander leaves for decoration Melt the butter in a saucepan and add the onion Fry for 1 minute, then sprinkle with curry powder Stir and fry for one minute over medium heat. Don’t let it burn Add all the other ingredients Bring to the boil, then reduce to a simmer and let it idle along until the pumpkin is soft Set aside to cool, then remove the cinnamon sticks, and liquidise Taste. You might have to add a little more salt and/or sugar The soup should be slightly sweet and have a good curry-pumpkin flavour Serve piping hot and sprinkle with coarsely chopped coriander |
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Hot Mozambiquan chicken livers To serve four starter portions of hot chicken livers you will need: 2 containers of frozen chicken livers (you don’t have to defrost them, but it is better to do so, because then you can trim the livers neatly) 4 cloves of fresh garlic, peeled and finely chopped 4 bay leaves 2 (or more) fresh red or green chillies, seeds removed and finely chopped ½ onion finely chopped 1 tomato finely chopped 1 teaspoon peri-peri powder A dash of Worcestershire sauce 1 tablespoon tomato sauce 1 blob of butter 1/3 cup cooking oil (I never use olive oil for spicy foods) ½ cup dry white wine Salt and pepper 4 cloves Melt the butter in a frying pan, then add the livers, salt and black pepper Fry over fairly high heat for a couple of minutes. Don’t overcook. The livers must be soft, pink and moist Remove livers from pan. Place in a covered dish In the pan in which the liver was fried add the garlic, chillies and onion and fry until onions start to go soft (I like them to be just a little crispy) Next add the chopped tomato and fry for about 2 minutes, then add all the rest of the ingredients Simmer for about five minutes and taste. If the sauce is a little too thick add another dash of white wine When the sauce is done to your satisfaction (remember, at this stage you can add more chopped chillies, if you like it really hot) put the chicken livers back into the sauce. Let it warm through for a minute or two then serve with Portuguese bread or rolls. Note: This also makes a lovely main course, served with rice or mashed potatoes and a simple salad. |
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Sosaties (Kebabs) To serve four solid portions of sosaties you will need: 500g pork shoulder or leg, sliced into 3cm cubes 500g lamb shoulder or leg, sliced into 3cm cubes 1 tablespoon freshly ground ginger 1 red or green chilli finely crushed seeds and all 4 cloves of garlic crushed 4 bay leaves 6 pepper corns 2 teaspoons turmeric 1 to 2 tablespoons good curry powder 2 tablespoons brown sugar 2 large onions, quartered 1 tablespoon coriander seeds 1 tablespoon chutney Place all the ingredients in a large non-metal dish Add 2/3 bottle brown vinegar 1 cup of dry white wine Using you hands, mix all the ingredients well and refrigerate for at least four hours. Overnight is even better If you are using wooden skewers soak them in water for a couple of hours before use. There are many different ways of making sosaties and presenting them. You can add dried apricots, green peppers, onions and other things to the meat, but I like it only with meat and onion. So when you are ready to grill or barbecue the sosaties, take a skewer and spike a cube of lamb, followed by a quarter of onion, followed by a cube of pork. Four cubes of meat per skewer make a nice sosatie that is easy to handle. Set the sosaties aside and give them a brushing of ordinary cooking oil or a little melted butter Grill or barbecue for about 2 minutes over high heat, baste with the marinade, turn and repeat for another two minutes or until the meat is done. Don’t overcook and don’t let the meat dry out For a bit of fun serve the sosaties in the real old Colonial Cape manner, with boiled white rice, topped by a fried egg with a side dish of grilled, fried or barbecued banana.! |
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Fish Bobotie To make four generous portions of fish bobotie you will need: - 600g of cooked or steamed white fish, skinned, boned and gently flaked (you can use Hake, Cape Salmon, Kingklip or Kabeljou) - 1 thick slice of wholewheat bread (white bread is OK if you can’t find brown bread) with the crusts removed - 320ml milk - 6 tablespoons butter - 2 onions, coarsely chopped - Juice of one orange - 1 tablespoon lemon juice - 1 tablespoon curry powder - 4 Bay leaves - 2 teaspoons cumin powder - 4 cardamom pods, crushed and finely crushed - 3 tablespoons sultanas - 3 tablespoons blanched almonds - 1 tablespoon chutney - 3 eggs - Salt, black pepper Soak the bread in the milk. Squeeze the milk from the bread. Preserve the milk. Crumble the bread into a bowl, add the flaked fish and mix gently with your fingers. Melt butter in frying pan and fry the onion for three minutes. Add curry powder, cumin and cardamom and fry for another 1-2 minutes, stirring to prevent burning. Reduce heat to medium and add the orange and lemon juice, sultanas, chutney, almonds, salt and pepper, stir gently and cook for one minute. Now stir in the fish and bread mixture. Place the bay leaves at the bottom of a greased oven dish and scoop in the fish mixture. Beat the eggs, add the milk and beat together well. Pour the egg and milk mix over the fish. Bake at 190 Deg C for about 35 minutes or until set. Serve with white rice. |
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Spicy Cape lamb and potato curry To make four generous portions of spicy lamb and potato curry you will need: - 1 kg lamb stewing meat (I prefer rib), trimmed of fat and cut into cubes - 4 large potatoes, peeled and quartered - 2 teaspoons turmeric - 2 fresh chilies - 6 curry leaves - 4 Bay leaves - 2 cloves of garlic, peeled, crushed and finely chopped - 2 large onions, finely chopped - 3 sticks of cinnamon - 1 tablespoon hot curry powder - 1 teaspoon of mild curry powder (I use Rajah mild and spicy) - 1 tin peeled tomatoes, finely chopped - 240ml meat or vegetable stock - 2 teaspoons brown sugar - Juice of ½ lemon - Salt and black pepper - 4 cardamom pods, crushed and finely chopped - 2 tablespoons chutney - 1/3 cup dried apricots - 1/3 cup sultanas - 1 cup fresh dhania leaves (coriander), coarsely chopped - 3 tablespoons cooking oil (don’t use olive oil, it doesn’t marry nicely with the other spices) In a large saucepan heat the oil and lightly brown the onion. Reduce the heat and add the garlic chili, Bay leaves, curry leaves, curry powder and one teaspoon of turmeric. Stir well for one minute, then add the meat. If the mixture is too dry, add a little extra oil. Brown the meat, stirring frequently. Now add all the other ingredients - except for one teaspoon of turmeric, the dhania and the potatoes - and stir well. Cover and let it simmer slowly until the meat is tender. This could take between 60 and 90 minutes. In a separate saucepan bring water to the boil and add the potatoes and one teaspoon of turmeric. Boil gently until potatoes soften. Strain and add to the meat. Stir in gently so potatoes don’t break up. Sprinkle in the fresh dhania leaves and stir in. Serve with boiled rice. Nice side dishes are banana wheels in plain yoghourt, desiccated coconut mixed with chutney, and finely chopped onion and tomato with a little splash of vinegar (if you like a bite, add a chopped chili). |
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So das ist der letzte beitrag *sich den schweiss von der stirn wischen*
Crumbed chicken with corn fritters & bacon banana rolls To serve four chicken portions you will need: 4 chicken joints 2 eggs, beaten 3 tablespoons flour 1 cup breadcrumbs ½ cup butter ½ cup olive oil Salt and pepper (if you like spicy foods you can add peri-peri powder and/or some of Robertson’s lovely Portuguese chicken seasoning) Add the peri-peri powder and/or seasoning, salt and pepper to the flour. Dust the chicken joints with the flour, then dip them into the egg and then into the breadcrumbs, making sure the pieces are well covered. Melt the butter over low heat in a large frying pan and add the olive oil. Increase the heat to medium hot and add the chicken joints. Fry until golden brown, then remove and place on kitchen paper to drain excess fat. Keep warm, but don’t cover otherwise the chicken will go soggy. To make the corn fritters you will need: 1 can of whole corn kernels ¾ cup of self raising flour 1 beaten egg 25 ml milk ¾ cup cooking oil for frying If you like spicy food add one finely chopped chilli Strain the liquid from the kernels, then mix all the fritter ingredients in a large bowl. In a large pan heat the cooking oil. Scoop tablespoons of the fritter mix into hot fat and brown on both sides. Drain on absorbent paper. For the bacon and banana rolls you will need: 2 large bananas, sliced lengthwise and then in half across 4 rashers of streaky, rindless bacon, sliced in half 2 tablespoons butter Wrap each piece of banana in a piece of bacon and secure with a toothpick. Heat the butter in a large pan and fry the rolls until the bacon is crispy. Serve the chicken, fritters and bacon rolls together. Wonderful chicken biryani To serve six generous portions of biryani you will need: One large chicken chopped into portions; six chicken thighs or breasts, halved, or six to eight skinless fillets of breast, halved. The chicken must go into a marinade, so let’s do that first. You will need: 1 green or red chilli, finely chopped, seeds and all ¼ cup coarsely chopped fresh coriander leaves 1 teaspoon turmeric a good sprinkling of salt 2 teaspoons crushed fresh ginger 2 teaspoons crushed fresh garlic 300ml buttermilk In a large bowl mix the chicken and all the ingredients and leave to marinate for three to five hours, or overnight in the refrigerator For the rest you will need: 6 hard boiled eggs, peeled 6 potatoes, quartered 5 cinnamon sticks 8 cardamom pods 4 onions, thinly sliced and fried to a golden brown and set aside 2 cups of lentils (wash them, then boil them in unsalted water for about 20 minutes until they are just starting to go soft) 1 cup ghee or melted butter, mixed with ½ cup oil 700g Basmati rice (rinse the rice, then parboil until soft but firm, rinse again. Place the rice in a dish, sprinkle with salt and pour over ½ cup melted butter or ghee) ¾ cup warm water ½ teaspoon saffron (Mix water and saffron and put aside) Fry the potato pieces in a little oil or butter until they start browning and are virtually done Now you start putting the dish together Take a large ovenproof dish and pour remaining ghee in the bottom Add cinnamon sticks and cardamom pods Spread 1/3 of the rice across the bottom of the dish Sprinkle one third of the cooked lentils over the rice Add the chicken and marinade Spread one third of rice over chicken Then add all the onion Then the potatoes Top with remaining lentils Arrange eggs on top and cover with remaining rice Pour over the saffron water Cover dish very well and place in oven pre-heated to 180 for 90-120 minutes Serve with Indian bread It is not traditional, but a chopped onion, tomato, cucumber and lettuce sprinkled with a little olive oil and vinegar goes well with this dish. LG Heike |
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 Geeeeeeeieeeel!
danke
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Hallo Heike,
1 teaspoon peri-peri powder entspricht es dem portugesischem \"piri-piri\" ?, da es ein Rezept aus Mozambique zu sein scheint....?  |
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