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South African Koeksisters Recipe
A sweet South African heritage delicacy - crisp pastry plaits are fried and dipped in an aromatic syrup! Pastries similar to these originated centuries ago in Batavia in the East and the recipe brought to South Africa by the Malayan settlers together with many other. The syrup needs to be made in advance and chilled overnight. Submersing the hot fried koeksisters in ice cold syrup ensures optimal absorption. A fresh koeksister, still slightly warm and dripping of syrup is an unforgettable…
Liver and Onions | RealCajunRecipes.com: la cuisine de maw-maw!
My Mom used to say, you can’t sit on the fence about liver, you either like it or you don't. In our household, everyone loved it! Generally red pepper flavors better than black pepper for liver dishes.
PILCHARD FRIKKADEL Ingredients 1 tin of Pilchards ( I'm using the hot chili) ... 1 small onion chopped finely 2 fresh garlic cloves chopped finely 1 egg 1 cup of dry bread crumbs ( very important or your Frikkadel will fall apart . 3 slices of white bread quickly soaked in water , squeeze out water . 1 tablespoon of chopped parsley or coriander . Some oil for shallow frying . Method . Remove the fish from the tin and seperate the sauce from the fish - put the sauce one side . Now mix all…