South African Peppermint Crisp Tart: An easy quick dessert that will have you scooping for more.

South African Peppermint Crisp Tart: An easy quick dessert that will have you scooping for more.

Traditional Lamb and Potato Potjie  Ingredients: 1.5kg lamb shanks onion, chopped Tbsp olive oil Tbsp balsamic vinegar Lemon juice Tbsp Garam Masala Couple of tomatoes, peeled and diced 1/2 Cup Beef stock 500g baby potatoes, in jackets 10 baby marrows, sliced 10 patty pans, halved 500g mushrooms, halved salt and pepper to taste

Traditional Lamb and Potato Potjie Ingredients: 1.5kg lamb shanks onion, chopped Tbsp olive oil Tbsp balsamic vinegar Lemon juice Tbsp Garam Masala Couple of tomatoes, peeled and diced 1/2 Cup Beef stock 500g baby potatoes, in jackets 10 baby marrows, sliced 10 patty pans, halved 500g mushrooms, halved salt and pepper to taste

Ingredients: 2kg bone-in chicken pieces  a little oil for frying flour for coating 3 bell peppers , sliced 2 medium onions, chopped 4 cloves of garlic, crushed 8 hot Peppadews, drained and sliced thinly (or substitute 2 fresh hot chillies) 250g chorizo, sliced 4 large waxy potatoes, chopped (optional) 2 x 410g tins of chopped tomatoes 250g mushrooms, sliced (I used chestnut mushrooms) 2 Tbsp (25ml) smoked paprika 2 Tbsp (25ml) dried thyme leaves 4 bay leaves salt and pepper

Chicken, chorizo and Peppadew potjiekos

Ingredients: 2kg bone-in chicken pieces a little oil for frying flour for coating 3 bell peppers , sliced 2 medium onions, chopped 4 cloves of garlic, crushed 8 hot Peppadews, drained and sliced thinly (or substitute 2 fresh hot chillies) 250g chorizo, sliced 4 large waxy potatoes, chopped (optional) 2 x 410g tins of chopped tomatoes 250g mushrooms, sliced (I used chestnut mushrooms) 2 Tbsp (25ml) smoked paprika 2 Tbsp (25ml) dried thyme leaves 4 bay leaves salt and pepper

Afrikaner Oxtail and Red Wine Potjie Ingredients 500gfresh oxtails  10 slices of bacon cut into 2.5cm pieces ½ cup flour, seasoned liberally with salt and pepper 1 litre beef stock 115g tomato paste 1 bay leaf 6 black peppercorns 1 bouquet garni 4 large leeks, chopped coarsely 2 large onions, chopped coarsely 6 large carrots, 2chopped coarsely and 4 diced finely 20 button mushrooms, quartered 250ml red wine 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons crushed garlic

Oxtail and red wine potjie

Afrikaner Oxtail and Red Wine Potjie Ingredients 500gfresh oxtails 10 slices of bacon cut into 2.5cm pieces ½ cup flour, seasoned liberally with salt and pepper 1 litre beef stock 115g tomato paste 1 bay leaf 6 black peppercorns 1 bouquet garni 4 large leeks, chopped coarsely 2 large onions, chopped coarsely 6 large carrots, 2chopped coarsely and 4 diced finely 20 button mushrooms, quartered 250ml red wine 2 tablespoons butter 2 tablespoons olive oil 2 tablespoons crushed garlic

Chicken Stew (African Style)Ingredients ¼-1/2 cup oil 3- 3½ pound chicken cut in pieces 5-6 Roma tomatoes or 2 cups tomato puree 1 medium onion sliced 1 teaspoon minced garlic 1½ teaspoon dried thyme 1 Tablespoon paprika ¼ teaspoon curry powder 1 bay leaf 1 tablespoon maggi or bouillon granules 2 green onion chopped whites and green parts 3 tablespoon parsley 1- 2 cups of sliced carrots Salt and pepper to taste Instructions

African Chicken Stew

Chicken Stew (African Style)Ingredients ¼-1/2 cup oil 3- 3½ pound chicken cut in pieces 5-6 Roma tomatoes or 2 cups tomato puree 1 medium onion sliced 1 teaspoon minced garlic 1½ teaspoon dried thyme 1 Tablespoon paprika ¼ teaspoon curry powder 1 bay leaf 1 tablespoon maggi or bouillon granules 2 green onion chopped whites and green parts 3 tablespoon parsley 1- 2 cups of sliced carrots Salt and pepper to taste Instructions

Piesang en uie slaai

Piesang en uie slaai

South African Sausage (Boerewors). 2 kg well matured beef 1 kg fatty pork (neck, shoulder, belly) 45 ml whole coriander seeds 5 ml whole cloves 30 ml salt 15 ml fresh ground black pepper 2 ml grated nutmeg 10 ml ground allspice 10 ml brown sugar 125 ml dry red wine or 125 ml dark vinegar 90 g thick sausage casings, soaked in water

South African Sausage (Boerewors)

South African Sausage (Boerewors). 2 kg well matured beef 1 kg fatty pork (neck, shoulder, belly) 45 ml whole coriander seeds 5 ml whole cloves 30 ml salt 15 ml fresh ground black pepper 2 ml grated nutmeg 10 ml ground allspice 10 ml brown sugar 125 ml dry red wine or 125 ml dark vinegar 90 g thick sausage casings, soaked in water

Lekker krummelpap - Ingredients for the pap (serves 6): 4 cups of water 2 tsp salt 2 tbsp butter 2 ½ cups maize meal.Method: 1. Pour the water into a large pot, add the salt and butter and bring to the boil. 2. Slowly pour the maize meal into the pot to form a cone in the centre but don’t stir! 3. Cover with the lid, reduce the heat to low and allow the pap to simmer for 5 minutes. 4. Using a large fork ), stir it until crumbly and cover again with the lid. Simmer for an hour on low heat.

Lekker krummelpap - Ingredients for the pap (serves 6): 4 cups of water 2 tsp salt 2 tbsp butter 2 ½ cups maize meal.Method: 1. Pour the water into a large pot, add the salt and butter and bring to the boil. 2. Slowly pour the maize meal into the pot to form a cone in the centre but don’t stir! 3. Cover with the lid, reduce the heat to low and allow the pap to simmer for 5 minutes. 4. Using a large fork ), stir it until crumbly and cover again with the lid. Simmer for an hour on low heat.

Ingredients 2 kg lamb knuckles/shanks cut into 2.5 cm pieces 80-100 ml flour 50 g butter 30 ml olive oil 2 large onions, chopped 2 garlic gloves, chopped 1 large carrot, grated 2 celery sticks, chopped 2 x 410 g Rhodes Whole Peeled Tomatoes 250 ml dry red wine 250 ml fresh herbs, chopped 20 ml chutney 100-200 ml water salt and pepper rice (to serve)

Ingredients 2 kg lamb knuckles/shanks cut into 2.5 cm pieces 80-100 ml flour 50 g butter 30 ml olive oil 2 large onions, chopped 2 garlic gloves, chopped 1 large carrot, grated 2 celery sticks, chopped 2 x 410 g Rhodes Whole Peeled Tomatoes 250 ml dry red wine 250 ml fresh herbs, chopped 20 ml chutney 100-200 ml water salt and pepper rice (to serve)

AMARULA FRIDGE TART  2 packets Tennis Biscuits 1 tin caramel condensed milk  300 ml Amarula  3 cups milk 2 heaped tablespoons corn flour 1 heaped tablespoon flour 4 eggs ¾ cup sugar

AMARULA FRIDGE TART 2 packets Tennis Biscuits 1 tin caramel condensed milk 300 ml Amarula 3 cups milk 2 heaped tablespoons corn flour 1 heaped tablespoon flour 4 eggs ¾ cup sugar

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