Lamb Curry
Ingredients
Charcoal or wood for grilling
3 Tablespoons Olive oil
2kg Lamb Neck and blade, sliced into chops
2 Onions, finely chopped
Piece of fresh Ginger (size of your thumb), peeled and grated
15g Ground Cumin
15g Ground Coriander
20g Masala Curry powder
15g Tumeric powder
15g Dried Coriander leaves
3 Large Tomatoes, skin removed and chopped
4 Bananas, mashed
2 Apples, grated
Juice of 1 lemon
1 Can Coconut milk
250 ml Beef / lamb stock
500g Baby potatoes, halved
Salt to taste
Method
Get the charcoal or wood burning to a medium heat - you can build a large fire because you'll be adding coals throughout the cooking process.
Heat olive oil in a large pot or three-legged pot that can be placed over the fire.
Grill the meat in batches until it's nicely browned, and set it aside.
Sauté the onions in the same pot until they are soft and translucent.
Add ginger and all the spices.
Sauté for a minute to develop the flavors.
Add tomatoes, bananas, apples, lemon juice, and coconut milk.
Add the grilled meat and broth, season with salt, and stir.
When the mixture starts to boil, cover with a lid and let it simmer slowly for about 1 hour, adding coals occasionally.
Add the baby potatoes after an hour.
Let it cook for another hour or so until the meat is tender.
Taste and adjust the seasonings.
Serve with rice.
Enjoy your Lamb Curry
Roasted Chicken in Mustard Cream
Ingredients
Serves 6
3 Tablespoons Olive oil
1kg Chicken pieces
Salt to taste
2 Onions, finely chopped
3 Leeks, sliced
250g Mushrooms, finely chopped
1 Teaspoon Dried thyme
Grated zest of 1 Lemon
150ml White wine
250ml Chicken stock
250ml Cream
3 Tablespoons Mustard
Handful of fresh parsley for garnish
Method
Preheat the oven to 180°C (356°F).
Heat olive oil in a large, oven-safe pot until very hot.
Season the chicken with salt and pepper and brown in the hot oil until the skin is golden brown.
Remove the chicken from the pot and set it aside.
Sauté the onions and leeks in the same pot for 2 minutes.
Add the mushrooms and sauté for an additional 2 minutes.
Stir in the thyme and lemon zest and sauté for another 2 minutes.
Pour in the white wine and stir the mixture with a wooden spoon to loosen any brown bits from the bottom of the pot.
Place the chicken back into the pot with the skin side up.
Mix the chicken stock, cream, and mustard, and pour it over the chicken.
Cover the pot with a lid and roast for 45 minutes.
Remove the lid and roast for an additional 15 minutes, or until the chicken is golden brown and cooked through.
Serve with rice and chopped parsley for garnish.
Enjoy your Roasted Chicken in Mustard Cream
Farmhouse Chicken and Veggies
Ingredients
Serves 6
10 Chicken thighs
2 Onions, finely chopped
5 Carrots, sliced into rings
250g Mushrooms, sliced
2 Sprigs of thyme
1 Can of chopped tomatoes
30ml Olive oil
Salt to taste
Method
Heat a pan until it's hot.
Add a generous amount of olive oil to the pan and place the chicken pieces with the skin side down.
Sear for 2-3 minutes or until the chicken skin is nicely browned.
Remove the chicken from the pan and set it aside.
Sauté the onions and carrots in the same pan for 2-3 minutes.
Add mushrooms and thyme and sauté for an additional 2 minutes.
Add the chopped tomatoes and mix well.
Arrange the chicken pieces in the sauce and season well with salt.
Reduce the heat and let the chicken simmer for 30 minutes, covered, until it's tender and cooked through.
Enjoy your Chicken and Veggies
Chocolate Pear Cake
Ingredients
Poached Pears
200g Sugar
250ml Water
250ml Red wine
3 Pears, peeled
Chocolate Cake
100g Butter
200ml Water
50g Cocoa powder
220g Cake flour
5ml Baking soda
5ml Baking powder
160g Caster sugar
2 Eggs
100ml Buttermilk
Method
Place sugar, water, and red wine in a medium-sized pot and heat until it reaches a boiling point.
Place peeled pears in the syrup and reduce heat to a slow simmer.
Poach the pears for 7 minutes, but do not allow them to cook until they are too soft.
Remove the pears from the syrup and let them cool.
Continue to cook the syrup until it has reduced by two-thirds and forms a dark red wine syrup. Let it cool.
Cake: Preheat the oven to 160°C (320°F).
Line and grease a loaf pans with baking paper.
Place butter and water in a medium-sized pot and heat until it reaches a boiling point.
Add cocoa and mix well.
Sift flour, baking soda, baking powder, and caster sugar into a large mixing bowl.
Mix eggs and buttermilk.
Add the cocoa and buttermilk mixture to the dry ingredients and mix well.
Fill the pan with the batter and place pears into the batter.
Bake for 30-35 minutes.
Allow the cake to cool in the pan for 10 minutes.
Carefully remove the cakes from the pans using the baking paper.
Place them on a serving platter and garnish with whipped cream and the cooled red wine syrup.
Enjoy your Chocolate Pear Cake
Classic French Soufflé
Ingredients
Serves 6
3 Eggs, separated
1 Teaspoon Vanilla extract
75g Caster sugar
35ml Cake flour
35ml Cornstarch
300ml Milk
2ml Cream of tartar
50g Caster sugar
Icing sugar for dusting
Vanilla custard for serving
Method
Preheat the oven to 180°C (356°F).
Place egg yolks, vanilla extract, caster sugar, all-purpose flour, cornstarch, and half of the milk in a medium-sized mixing bowl. Whisk until you have a smooth mixture.
Heat the remaining milk to a boiling point in a medium-sized pot and pour it over the egg mixture while continuously whisking.
Pour the mixture through a sieve back into the pot and whisk over low heat until it becomes smooth and thick.
Pour the mixture into a clean glass bowl, and place plastic wrap directly on the surface to prevent a skin from forming.
Let it cool to cold and set.
Grease 6 ovenproof cups with a volume of 250ml each with non-stick cooking spray.
Place egg whites and cream of tartar in a medium-sized mixing bowl and whisk until stiff peaks form.
Gradually add the caster sugar while continuing to whisk until it's glossy and stiff.
Gently fold the egg white mixture into the cooled vanilla custard mixture.
Divide the mixture between the cups - it should be filled to about 2 cm from the rim.
Place the cups on a baking sheet in the preheated oven and bake for 30 minutes, or until puffed up and are cooked through.
Sift icing sugar over the tops and serve warm with vanilla custard.
Enjoy your Classic French Soufflé
Dark Chocolate Soufflé
Ingredients
Serves 6
125g Granulated sugar
90g Butter, diced
180g Dark Chocolate, finely chopped
4 Eggs, separated
1 Teaspoon Vanilla extract
2ml Cream of Tartar
60g Caster sugar
Cocoa powder for dusting
Vanilla custard for serving
Method
Grease 6 ovenproof cups with a volume of 250ml each with non-stick cooking spray.
Spoon sugar into the cups and shake until the insides are completely coated with sugar. Discard the excess sugar.
Place butter and chocolate in a heatproof bowl over a pot with about 3cm of simmering water. Make sure the bowl doesn't touch the water.
Stir until the chocolate and butter have melted.
Add egg yolks and mix well with a balloon whisk. Let it cool to room temperature.
Preheat the oven to 180°C (356°F).
Place egg whites, vanilla extract, and cream of tartar in a medium mixing bowl and whisk until stiff peaks form.
Gradually add caster sugar while continuing to whisk until it's glossy and stiff.
Gently fold the egg white mixture into the chocolate mixture.
Divide the mixture between the cups - it should be filled to about 2 cm from the rim.
Place the cups on a baking sheet in the preheated oven and bake for 30 minutes, until puffed up and are cooked through.
Dust with cocoa powder and serve warm with vanilla custard.
Enjoy your Dark Chocolate Soufflé
Harissa Chicken and Sweet Potato
Ingredients
1 Whole Chicken, flattened
2 Onions, finely chopped
80ml Harissa paste
250ml Coconut milk
300ml Chicken stock
6 Sweet Potatoes, sliced into rings
30ml Olive oil
Salt to taste
Served with rice
Method
Heat a large frying pan over high heat until it's hot.
Add olive oil and place the chicken in the pan with the skin side down. Sear for 2-3 minutes or until the skin is golden brown. Remove from the pan and set aside.
Place onions and harissa in the same pan and sauté until the onions are fragrant.
Add coconut milk and chicken stock and mix.
Arrange sweet potato slices in the sauce.
Place the seared chicken on top and season well with salt and pepper.
Cover the pan and let the chicken simmer for 45 minutes or until the chicken is tender and cooked through.
If it looks like the liquid is evaporating before chicken has cooked completely, add more water.
Serve the chicken with rice.
Enjoy your Harissa Chicken and Sweet Potato Dish
Glazed Pineapple and Cherry Cake
Ingredients
Topping:
70g Butter, melted
85g Brown sugar
1 Can of pineapple rings, drained
10 Red glace cherries
Crème fraîche for serving
Cake Batter:
90g Butter
200g Caster sugar
15ml Lemon zest
1 Egg
250g Self-rising flour
2ml Salt
140ml Milk
Method
Preheat the oven to 180°C (356°F).
Line a 22cm cake pan with baking paper and spray it with non-stick cooking spray.
Topping:
Mix the melted butter and brown sugar.
Then spread it at the bottom of the cake pan and shake it gently so that the pan has an even layer of sugar and butter.
Place the pineapple rings on top and put a glace cherry in the center of each ring.
Batter:
Place the butter, caster sugar, and lemon zest in a medium mixing bowl and whisk with an electric mixer until light and creamy.
Add the egg and whisk well.
Fold in the self-rising flour, salt, and milk until a smooth batter forms.
Spoon the batter on top of the pineapple rings.
Bake for 30 minutes in a preheated oven or until a toothpick comes out clean.
Let it cool for 5 minutes.
Invert the cake onto a serving plate and serve with crème fraîche.
Please note: You can swop out Pineapple with canned apricots. If so, leave out the cherries.
Enjoy your Glazed Pineapple and Cherry Cake
Caramel Banana Cake
Ingredients
Cake
5 ripe bananas (for the topping)
200ml milk
125g soft butter
350g self-raising flour
300g granulated sugar
2 eggs
Pinch of salt
5 ripe bananas for batter
2ml bicarbonate of soda
5ml white vinegar
Sauce
250g can of caramel condensed milk
250ml cream
Method
Cake:
Preheat the oven to 180°C (356°F).
Line a 20 x 14 cm loaf pan with baking paper and spray it with non-stick cooking spray.
Slice the bananas for the topping into slices and tightly arrange them in the bottom of the prepared pan.
Heat the milk and butter until melted.
Mix self-raising flour and granulated sugar in a large mixing bowl.
Whisk the eggs and salt together until frothy.
Mash the ripe bananas and mix them with the whisked eggs.
Add the warm milk to the banana and egg mixture and mix well.
Gently fold the milk mixture into the dry ingredients to form a loose batter.
Combine bicarbonate of soda and vinegar, and stir it well into the batter.
Pour the batter over the bananas in the pan.
Bake for 30 minutes.
Allow it to stand for 5 minutes and then invert it onto a serving plate.
Serve with caramel sauce.
Sauce:
Stir the caramel condensed milk and 250ml of cream over low heat until a smooth sauce forms.
Enjoy your Caramel Banana Cake
Fudge Apple Tart
Ingredients
Crust
250g Cake flour
110g Butter
50g Granulated Sugar
70ml Ice water
Filling
1 Cup Milk
1/2 Cup Cream
4 Egg yolks
2 Eggs
1 Teaspoon Vanilla extract
80g Sugar
6 Red Apples, peeled and cored
Fudge Sauce
200g Fudge
140ml Milk
Method
Crust
Preheat the oven to 180°C (356°F).
Place flour, butter, and granulated sugar in the bowl of a food processor.
Pulse at high speed until the mixture resembles coarse sand.
Add ice water and mix until everything comes together in a ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
Roll out the chilled dough on a floured work surface to about 3mm thick.
Line a 35 x 15 cm loaf pan with parchment paper and generously spray it with non-stick cooking spray.
Line it with the dough.
9. Blind bake (see tip) for 15 minutes.
Remove the rice and beans, and bake further until golden brown, about 5 minutes.
Reduce the oven temperature to 160°C (320°F).
Filling
Whisk together milk, heavy cream, egg yolks, eggs, vanilla extract, and sugar until well combined.
Pour through a sieve into the crust.
Use a sharp knife to make shallow cuts about three-quarters through each apple on the stem end.
Arrange the apples with the cut sides up in the filling.
Place the loaf pan in a baking dish and fill the baking dish halfway with warm water.
Cover with foil and bake for 60 minutes or until the filling is set like jelly.
Remove from the oven, let it cool slightly, and refrigerate.
Fudge Sauce
Place the fudge and milk in a medium saucepan and stir over moderate heat until a smooth mixture forms.
Carefully remove the cooled tart from the pan and serve with fudge sauce.
Tip: Blind baking means lining the crust with parchment paper and then adding raw rice or beans on top. This is removed halfway through the baking process. The crust is then baked further until golden brown.
Enjoy your Fudge Apple Tart
Almond and Apple Tart
Ingredients
400g Puff pastry, thawed
130g Butter
120g Granulated sugar
1 Egg
220g Finely chopped Almonds
80ml Cake flour
8 Red Apples, peeled and cored
Method
Roll out the puff pastry on a floured work surface.
Use a rolling pin to roll the pastry to about 3mm thick.
Cut the pastry into a neat rectangle and trim about four strips, each 1cm wide, from the edges.
Place the rectangular pastry on a baking sheet sprayed with non-stick cooking spray.
Brush the edges with water and attach the 1cm strips all around the edges of the rectangle. Preheat the oven to 200°C (392°F) while you prepare the filling.
Filling:
Beat the butter and granulated sugar until light and creamy.
Add the egg and beat for an additional 1 minute.
Stir in the chopped almonds and flour. Mix well.
Spoon the filling on top of the pastry between the edges, spreading it evenly.
Slice the apples in half with a sharp knife, then into thin slices.
Arrange the apple slices closely together to cover the filling.
Bake for 35 minutes or until golden brown and cooked.
Serve warm with ice cream or thick cream.
Enjoy your Almond and Apple Tart
Traditional Milktart
Ingredients
200gm Tennis / Tea biscuits
120gm Butter melted
700ml Full Cream milk
1 Tin Condensed milk
2 Teaspoons Vanilla extract
2 Eggs separated
50gm Cornstarch
50ml Water
Pinch of Salt
Ground Cinnamon to decorate
Method
Break the Tennis biscuits into fine crumbs by hand or by using a food processor and mix in the melted butter until well combined.
Line the base and sides of 12× 8cm individual tart cases with the biscuit crumbs and press to compact.
Place in the fridge or freezer to set while you make the filling.
Filling
In a pot, heat the milk, condensed milk and vanilla over a medium until boiling point (make sure you stir until the condensed milk is dissolved).
While that is heating up, separate the eggs and whisk the eggs whites to soft peak in a bowl. Set aside.
In another bowl whisk the egg yolks, cornstarch, water and salt.
When the milk is at boiling point take it off the heat and allow it to cool for 3 minutes.
Add the egg yolk mixture slowly while whisking vigorously all the time.
Return the pot to a low heat and continue to whisk constantly until it thickens, about 5 minutes.
Add the egg whites to the milk mixture and whisk for about 2 more minutes until well combined.
Pour the filling into the lined pastry cases and allow to cool to room temperature before putting it in the fridge to set completely.
Sprinkle with cinnamon and serve.
Enjoy your Milktart
Sweet and Sour Pudding
Ingredients
For the Pudding
2 cups cake flour
1 egg
1/2 teaspoon salt
2 tablespoons apricot jam
1 cup milk
1/2 cup butter
1 teaspoon ground nutmeg
1 cup sugar
2 teaspoons baking soda
1 teaspoon ground ginger
For the Syrup
1/2 cup vinegar
1 cup sugar
1 1/2 cups water
1 teaspoon grated lemon zest
Method
For the Pudding:
Cream the butter and sugar until creamy, then add the beaten egg.
Add the apricot jam.
Dissolve baking soda in milk.
Sift dry ingredients together and add them alternately with the milk to the creamed mixture.
Pour the batter into a greased ovenproof dish.
For the Syrup:
Boil all syrup ingredients together for 5 minutes.
Pour the boiling syrup over the batter in the dish.
Final Step:
1. Bake in oven at 180°C (356°F) for 45 minutes.
Enjoy your Sweet and Sour Pudding
South African Potjie (Stew)
Ingredients
2kg Short Ribs, cut into pieces
1 Onion, chopped
250g Mushrooms, sliced
5 Sweet potatoes, cut into cubes
20 Baby potatoes
1 Tablespoon Lemon juice
1 Tablespoon Worcestershire sauce
3 Tablespoons Curry Powder
Olive oil for frying the meat
Salt
1 Can of Coca-Cola
Method
In a large pot, heat some olive oil and brown the meat along with salt, pepper, and 1tbs curry powder until it's nicely browned. Remove the meat and set it aside.
In the same pot, add more olive oil if needed and sauté the chopped onion until translucent.
Return the browned meat to the pot.
Add enough boiled water to cover the meat.
Reduce the heat to a simmer and let it cook for 1 hour.
After an hour, add the can of Coca-Cola to the pot and continue to simmer for another half-hour.
Then, add the sweet potatoes, baby potatoes, and mushrooms to the pot.
Stir in an additional 2 tablespoons of curry powder.
Cook for another 1-2 hours until the meat is tender, and the potatoes and mushrooms are cooked through.
Thirty minute before serving, stir in the lemon juice.
Taste and adjust the seasoning with salt if needed.
Enjoy your delicious South African Potjie
Waldorf Salad
Ingredients
3 Red apples, diced into small pieces
1/2 Cup walnuts / pecans
1/2 Cup raisins
Small red cabbage finely chopped
1 Cup mayonnaise
Method
Mix everything together.
Drizzle a small amount of lemon juice over the apples.
Enjoy your Waldorf Salad!
Polenta and Biltong Balls
Ingredients
2 Cups Polenta
300g Cheese cubes
200g Fine biltong
250ml Fresh cream
Method
Cook polenta as instructed on packaging.
Roll polenta into balls.
Roll the balls in biltong.
Press a cheese cube into the centre of each ball.
Place the balls in a baking dish.
Pour cream over the top.
Bake for 20-30 minutes in an oven at 180°C (356°F).
Enjoy your Polenta and Biltong Balls
Pumpkin Fritters
Ingredients
3 Cups finely cooked pumpkin
2 Cups self-rising flour
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Whisked eggs
Method
Sift the dry ingredients together.
Mix everything together with a spoon.
Fry in deep oil until golden brown.
Sprinkle with sugar and cinnamon on top.
Enjoy your Pumpkin Fritters
Tuna Terrine
Ingredients
2 Cans of tuna
1 Cup Mayonnaise
Spring onions
1 Tablespoon of gelatin
1 Packet of green jelly
Method
Mix everything together and allow it to set in the refrigerator.
Enjoy with cracker biscuits.
Enjoy your Tuna Terrine!
Brandy Tart
Ingredients for the Tart
1/4 Cup butter
2 Cups self-rising flour
1 Cup brown sugar
1 Beaten egg
1 Cup seedless raisins
1 Cup dates
1 Cup water
1 Teaspoon baking soda
1 Cup chopped walnuts
Pinch of salt
Brandy Sauce
3/4 Cup sugar
1 Cup water
1 Tablespoon butter
1/4 Cup brandy
Method for the Tart
In a large microwave-safe mixing bowl, cook dates, butter, brown sugar, and one cup of water for 5 minutes in the microwave.
Allow the mixture to cool.
Stir the beaten egg into the cooled mixture.
Stir in the sifted dry ingredients.
Add the raisins and walnuts.
Bake in the microwave in a rectangular or round dish for 10 minutes on 70% power (Medium High).
Method for the Brandy Sauce
Boil 3/4 cup sugar with 1 cup of water for 2 minutes over high heat.
Add 1 tablespoon butter and 1/4 cup brandy.
Prick the tart with a fork or metal skewer when done and pour the brandy sauce over it.
Serve with cream or custard.
Enjoy your Brandy Tart!
Prawn Bake with Couscous
Ingredients Prawns
500g prawns
1/4 Cup Olive Oil
Salt
Pepper
1 tbs Italian herbs
1 Lemon
Chilli flakes
2 Round Feta Cheese
Cherry tomatoes
Ingredients Couscous
1 1/2 Cup couscous
1 tbs Chicken stock
Method for Prawns
Mix prawns with all the herbs, spices and olive oil.
Pour the juice of half a lemon on top of the prawns.
Toss it in a baking bowl.
Cut cherry tomatoes in halves and place between prawns.
Cut feta cheese in cubes, place between prawns.
Cut the other half of the lemon in quarters and place between the prawns.
Bake for 15 minutes at 200*C / 400°F.
Method for Couscous
Mix couscous with chicken stock and pour hot water to the top of the couscous.
Cover the couscous and let rest for 15 minutes.
Serve couscous with prawns on the side.
Enjoy your Prawn Bake with Couscous
YouTube Follow Along: Prawn Bake Recipe at 12:46