Ethnic: BILTONG by Recipe Cottage

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	BILTONG

		This is similar to Beef jerky as known in the USA, only it is from the original meat and not the processed stuff you get in the bars and stores here. I have found a recipe and method that is easy to make and a lot more flavor than the South African traditional method. Buy a London broil and pick one that is a good inch thick, and large. Avoid ones with gristle running through and very fatty ones. Try to get a piece with the meat "grain" is constant and not changing frequently. Take the meat and slice it as thin as you can, with the grain Typically 1/8" across the width of the steak. Mix a marinade in a bowl of; one cup Worcester sauce and a regular bottle of Soy sauce. Add the sliced meat to this and allow to stand in the fridge for about 4 hours, turning occasionally. If you have one of the de-Hydrators they sell in the magazines and on TV then you are in fine shape. Stack the meat in the dryer and leave overnight, then rotate the shelves, as the bottom ones dry faster than the top. Get them so that they are dry, not rubbery, but not too dry, put into as bag for devouring. This is excellent with beer or wine as a snack or road food, (padkos). The alternate is to dry it in the oven. Put the meat on a rack and put a drip pan underneath. Put the oven on it's lowest setting and leave to dry. Check it out every few hours and move the meat around to get a constant product, if necessary. ******************************* Subj: Bobotie 2 onions, chopped 2 lbs. ground beef 1 slice bread 1 tbsp. curry powder 1 1/2 tbsp. sugar 1/2 C golden raisins 3 tbsp. chutney 2 tsp. salt 1/2 tsp. pepper 1/2 tsp. turmeric juice and grated rind of 1/2 lemon 6 almonds, quartered 1 egg 4 bay leaves Preheat the oven to 350. SAute the meat with onions until brown. Pour off grease. Soak the break in half of the milk then mash with a fork. Combine all the remaining ingredients except the egg, remaining milk and bay leaves. Spread the mixture in a greased casserole and tuck in the bay leaves here and there. Bake for 1 hour. Remove tghe bay leaves. Then beat the egg with remaining half cup of milk and pour over. Return to oven for another half an hour. Serve with steamed rice and chutney. ****************************** Subj: bobotie Bobotie (pronounced - bowbootea) Preheat oven to 180c or 350F Ingredients 1kg or 2.2 lbs. ground beef 2 medium sized onions, peeled and thinly sliced 30ml or 2 tablespoons sunflower oil 15ml or 1 tablespoon medium strength curry powder 5ml or 1tsp turmeric 30ml or 2 tablespoons white vinegar or lemon juice 15ml or 1 tablespoon sugar 15ml or 1 tsp salt 2ml or 1/2 tsp black pepper 2 slices white bread 250ml or 1 cup milk 2 large eggs 75 gr 2 1/2 ounces raisins 45ml or 3 tablespoons fruit chutney grated rind of one lemon (optional) 2 bay leaves 6-12 almonds blanched and quartered 6 lemon leaves Parboil the onions in a little water until opaque and drain reserving the water, chop and fry in the oil until just golden colored. Add the curry power and tumeric. fry for 2 minutes stirring all the time then add the vinegar or lemon juice, sugar, salt and pepper. In the meanwhile, soak the bread in milk, then squeeze dry, strain the milk and set aside. Crumble the minced raw meat into a pan with the onion water and a little boiling water. Cook for 5 minutes. Lightly mix the meat, bread, onion mixture with 1 egg, raisins, chutney and lemon rind if used. Pack into a buttered casserole and add the bay leaves cover and bake for 1 1/2 hours. Remove from the oven and stick the almonds and lemon leaves (turned into cones shapes) into the meat. Whip the remaining egg with the milk add about 1/2 cup more milk to make 250ml or a full cup and carefully pour over the meat over the back of a spoon. Return to the oven turning the heat down to 300F or 180C and bake uncovered for 30minutes. It is nice with white fluffy rice and fresh veggies or a crisp green salad. ************************* Subj: Re:BOERWORS Three parts pork minced with 2 parts bacon fat are seasoned with pepper, salt, nutmeg, and coriander. After being moistened with vinegar, the ingredients are well mixed and allowed to stand for two hours before being filled into hog casings. This is the recipe that I found at the library... I've made it twice now, and I find that you can cut the bacon fat down to one part. (I make a bunch at once, so my proportions are generally 3 pounds pork to 1 pound bacon fat. I grind all of this together and then add the seasonings and vinegar (I like malt vinegar best in this). Proportions of the seasonings are hit and miss--I add a bit (Like 2 tbs each) and then fry up a patty to see how it tastes. Then I add more accordingly. My South African In-Laws loved this recipe! ************************* Subj: KOEKSISTERS Koeksisters are easier on the mind and hands than fetkoeks. Fetkoeks are deep fried bread dough then filled with meat or fruit. Very filling and like all breads takes time to nurture the rising process. Koek sister are similar but more like a cake. Ingredients: 9 oz of brown sugar, 1/4 pint water, cinamon, 1 oz butter, 1 egg, 6 oz self raising flour, oil for frying. Method: Dissolve the sugar in the water. Add sprinkle of cinamon with a pice of lemon. bring to the boil then allow to cool, discarding the lemon. Add the butter, beat in the egg and get it creamy. Sift the flour and mix with the butter/sugar mix untill smooth. Roll into a 9' square and cut into 18 pieces ( 3'x11/2'). Cut two slits in each piece but leave them joined at the top, so it looks like a thing with three legs. Plait the legs and pinch at the ends to seal. Heat oil to 350 F anf fry for 4-5 minutes, dip in syrup and serve hot. ************************** Another koeksisters recipie The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast. koeksister To make the syrup, mix a litre of sugar, 5 ml cream of tartar, 2.5 ml tartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon, or 1.5 ml ginger with 500 ml of water. Bring mixture to the boil and allow it to simmer for about 10 minutes or until syrupy. Set syrup aside to cool. It is advisable to make the syrup first and leave it overnight in the fridge. "This recipe is like the dismantling of apartheid - it has to be done in stages, ne?" To make the batter, sift 500 ml flour, 10 ml baking powder and 5 ml salt into a mixing bowl. Cut or rub 70 ml of margarine or butter into the dry ingredients. Beat an egg thoroughly and add it to 80 ml of milk. Add the egg and milk to the flour mixture, handling as little as possible. Put the dough in the fridge for at least one hour. Roll out the dough to a thickness of 4 mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly. Pre-heat a deep pan and remove syrup from the fridge. The hot fried koeksisters must be dropped into the cold syrup. The syrup will warm up about halfway through, so divide it into two bowls. Deep-fry koeksisters until golden brown, drain for a few seconds on absorbent paper and dip into cold syrup. ********************** here's one for a dessert-like thing (usually eaten with coffee, and usually eaten cold -- from the fridge in fact). I don't know if it's already in the collection you mention, but it's authentic and delicious... MILK TART (strictly speaking - MELKTERT) Pastry : 1 cup flour 1 teaspoon baking powder 1/2 egg (take 1 egg, beat it up a bit and then use half of this) 2 oz butter 1/4 cup sugar salt Beat together butter & sugar. Add egg, and then add in dry ingredients. You should get a crumbly mix. Press this into a pie dish and bake at 350F for 20 minutes. Filling : 1 1/2 eggs (you use the other half of the egg that contributed to the pastry) 1 1/4 tablespoons flour 1 1/4 tablespoons cornflour 2 1/4 cups milk (this is 1 pint) 1 tsp vanilla flavouring 1 tsp butter Boil the milk. In another bowl/pot (depending on whether you are using a microwave or cooker), beat the egg and sugar. Add the flour & cornflour to the egg/sugar mixture and beat this together. Add the milk and cook till it thickens. (This works well in a microwave oven). Remove from heat and add vanilla & butter. Beat well, and pour into the baked shell. Sprinkle with cinnamon or nutmeg, and cool. (This is best refrigerated.) *************************** Monkey Gland Steak (makes 8 servings) Cube steaks (1 per serving) oil for frying 1 large onion diced 2 large tomatoes diced (canned tomatoes work just as well) 1 cup of ketchup 1/2 cup of Worcestershire sauce 2 cloves of garlic finely chopped 3/4 -1 cup of chutney 1/2 cup of brown sugar 2 Tblsp. vinegar 1 tsp. Tabasco sauce 1/2 cup water Directions: In a heavy skillet, heat oil. Saute onions and garlic until soft. Add remaining ingredients, mix well and simmer for a few minutes. Fry the steaks separately. When done frying spoon the sauce over the steaks. Serve with rice. *********************** Pasties a la Upper Peninsula Unlike a previous pasty recipe, this does not have gravy. 1 lb. finely-chopped round steak 1 large onion, chopped 2 carrots, cleaned, chopped 2 large potatoes, peeled, sliced 1/3 cup chopped rutabega salt and pepper to taste (enough pepper to 'show' in the mixture) butter 2 recipes of pie crust (not sweet). Mix meat and vegetables together in a large bowl. Prepare crust, and roll into pie-sized circle. Place a sop (approximately 1 cup) of meat/vegetable mix on one side of crust. Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust, trim, and crimp or roll. This will look like a crescent-shaped meatpie now. Vent top and bake at 375 F until crust is golden. Serve with ketchup for authentic upper Michigan taste. ************************* Potjiekos This is a traditional dish, which can be made using just about anything to hand. Great for a cookout on a summers day. Requires a lot of time, and lots of wine to drink while you're waiting. The recipe really depends on what you have and therefore is almost never the same twice. Utensil: A large iron pot, preferably with three legs. It must have a tightly fitting lid. Ingredients: A little cooking oil Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are better as this dish is cooked for hours. Thickly slice any kind of vegetables that are available. Pumpkin, squash, zucchini are good, potatoes, yams, tomatoes, beans etc. Wine (red or white) for cooking (and drinking). Whatever spices and herbs are around. Salt & pepper, coriander is good, tumeric, curry if you like etc. Method: Make a little fire. It must be very low. Brown chunks of meat or chicken in the pot. Then pack the meat at the bottom of the pot. In layers pack the other sliced vegetables, potatoes should be at the top, seasoning each layer as you pack it in. Pour wine over the layers. Cook this over the very low fire for 4 to 6 hours without stirring, sipping wine with your friends while you solve the world's problems and while they tll you what you've left out of the pot. Now and then add a bit of wine knowingly to the pot, just to make your friends think you know what you're doing. Serve over rice and you'll realize that life is good when you do things this slowly. ************************** Subj: Rusks RUSKS Rusks are hard, very dry biscuits, originally prepared in South Africa by the Dutch for traveling long distances in a hot climate. Rusks were a bread that wouldn't spoil. Now, all over South Africa, rusks are eaten as snacks, dipped in coffee, tea, or milk. In the cities, many different varieties of commercially baked rusks are available. There are raisin, chocolate chip, almond, peanut, and probably soon, oat-bran rusks. 2 cups unbleached white flour 2 cups whole wheat bread flour (coarsely ground if possible) 1/3 cup sugar 1/2 tsp salt 2 tsp baking powder 1 tsp cinnamon 1/2 cup melted butter 2 eggs 3/4 cup buttermilk 2 tsp pure vanilla extract 2 tsp pure almond extract Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Now, eat a few "soft" rusks warm >from the oven. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. VARIATIONS Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. Anise Rusks: Omit the cinnamon and almond extract and add 2 tsp pure anise extract or 1 Tbsp anisette. **************************** MAIZE PORRIDGE SUPERIOR 200 g (400 ml) maize meal 1 litre boiling water 8 ml of salt 125 - 250 g bacon oil 1 x 285 g tin creamed mushrooms (or fresh sauteed mushrooms) 100 g (250 ml) grated cheddar cheese 50 ml cream or evaporated milk (optional but very good) 2 onions, cut and sauteed in butter or margarine 1 X 410 g tin tomatoes, chopped Preheat the oven to 180 degrees C. Prepare the maize porridge using the maize meal, boiling water and salt. In the meantime fry the bacon until crisp and crumble it. Add oil to the bacon fat to make 50 ml and pour into a casserole of about 22 cm in diameter. Layer the maize porridge and remaining ingredients alternately in the casserole. Pour over the cream and bake for 45 - 60 minutes. (The maize meal can be made in the microwave as follows: Stir the maize meal and salt with a fork into the boiling water and microwave for 10 minutes at 100% power. Stir frequently to prevent the forming of lumps. *************************************** CRUMBLY MAIZE PORRIDGE AND TOMATO SAUCE 500 ml water 3 ml salt 700 ml maize meal Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the saucepan . Put on the lid and allow to simmer until a "skin" has formed around the maize meal. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done. Stir once or twice to break the lumps. (It takes about 30 - 40 minutes, but I'm not sure how long it will take over there.) TOMATO SAUCE Saute 3 chopped onions and 2 - 3 chopped fresh tomatoes till tender and add the following: 1 c (250 ml) tomato sauce (I think you call it ketchup in the USA) 80 ml vinegar (one third of a cup) 80 ml worcestersauce 30 ml sugar 125 ml (half a cup) water 2,5 ml (half a teaspoon) dry musterdpowder salt and pepper to taste Cook for about 2 minutes and thicken with cornflour mixed to a soft paste with cold water. ********************** TOASTED TOMATO, ONION AND CHEESE SANDWICHES Make sandwiches with two slices of bread (store supplied bread is ok) with tomato and onion slices. Season with salt, pepper or seasoning of your taste, and sprinkle some cheese over. Fasten a piece of string around the sandwich like you will do with a parcel (this is to keep the slices of onion and tomato from falling out) and toast this till lightly browned over the coals. Remove the string before serving. ************************* SOSATIES 1 leg of lamb or mutton (beef may also be used) 1 kilogram pork 2 big onions 15 ml mild curry powder 7,5 ml turmeric powder 30 ml sugar (brown of white) 15 ml cornstarch 500 ml vinegar (if it is to strong, it may be diluted with water) 125 ml stewed dry apricots of apricot chutney a few cruched lemon leaves salt and pepper Cut the meat in 2" cubes. Cut onion in slices and put in a pot with a little water. Cook for about 5 minutes till glassy but still crisp. Drain the rest of the water, add 30 ml of oil or fat and sautee onions till lightly brown. Add 250 ml water and simmer till soft. Mix the curry, turmeric, cornstarch, sugar, 5 ml of salt and vinegar and add to onions. Mix in the apricots or chutney. Cook for about 3 minutes and remove from heat. Add the leaves and allow to cool completely. Pour the sauce over the cubes of meat and marinade for about 24 - 48 hours, stirring it around once or twice. Season meat with about 10 ml of salt for each 500 g of meat. Skewer the cubes of meat onto thin sticks (cut specially for this purpose. I think you will find it in you local supermarket). Use about 6 cubes for each skewer, and alternate the mutton and pork. Roast over open coals or in oven. Heat the sauce, cook for about 2 minutes and serve with sosaties. Chutney can be served with this as well. (Mutton chops can also be marinated in this sauce and roasted or grilled. Please be carefull as not to do this over to hot coals as it burns easily. Also very nice if served with cooked rice) Makes about 10 - 12 portions ******************************** YELLOW RICE WITH RAISINS 250 ml uncooked, parpoiled rice 1 litre boiling water 30 ml yellow sugar 1 piece of cinnamon 5 ml salt 30 ml ground turmeric 125 ml seedless raisins 15 ml butter or margarine Wash rice. Add all the ingredients to the boiling water, except the raisins, butter and sugar. Add rice slowly to boiling water and cook for about 20 minutes over high heat. Drain the water and steamcook the rice with the raisins and cinnamonstick for 1 hour over boiling water. Remove the stick of cinnamon and mic in the butter and the sugar. Serve warm with bobotie. ******************************* PUMPKIN FRITTERS 4 c cooked mashed pumpkin 2 eggs 1 c flour pinch of salt 1 teaspoon baking powder 30 ml (2 tablespoons) heaped of sugar Combine all ingredients, making a soft batter and fry spoonfulls in shallow oil till both sides are lightly browned. Drain on paper and serve warm with cinnamon sugar or caramelsauce. CINNAMON SUGAR Take one ounce of ground cinnamon and mix with 6 ounces of sugar. Sprinkle over pancakes as much as desires and keep rest in bottle for later use. (Tastes fine over sweet potatoe too) CARAMEL SAUCE 250 ml sugar 500 ml water 500 ml milk 30 ml margarine 20 ml cornstarched mixed to a paste with water Cook together and add one teaspoon karamelessence before serving over pumpkin fritters. ********************************** MARINADE (This is fine for mutton and can also be used cooked as a sauce for hamburger patties and for making a leg of lamb in a casserole in the oven) 2 huge onions, chopped 1 huge clove of garlic, crushed 15 ml oil 250 ml beefbroth 125 ml wine vinegar (white for mutton, red for steak) 250 ml tomato ketchup 15 ml worcestersauce 5 ml salt 2 ml tabascosauce 15 ml brown sugar 1 ml ground cloves 1 ml ground ginger 30 ml fruit chutney 30 ml dark brown sherry (optional) 125 ml milk Mix all ingredients and use as marinade. If used for sauce over patties, please cook till onions are done, or else you can saute the onions and garlic before putting it into the marinade, and only heat up the sauce before serving it with the burgers. If used for marinade, put meat overnight in it and remove just before barbequing it over hot coals. Baste frequently while roasting it over coals. If used to make a leg of lamb in the oven, put the leg of lamb in it and bake in sauce till tender and done. Serve this with maize bread and a green salad. *********************************** SOUSKLUITJIES (dumplings in sauce) 120 g cake flour 10 ml baking powder 2 ml salt 15 g butter 1 egg 125 ml milk butter and cinnamon sugar to serve with Sift the dry indredients together and mix in the butter with vingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 3 cm deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfulls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (please don't peek, as this will cause the dumplings to "fall down" and become rubbery) Remove from heat, pour into a serving bowl and put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard. ****************************** BUTTERMILK PUDDING 30 g butter or margarine 160 g sugar 2 eggs, separated 15 g flour 1 ml salt 1 ml vanilla essence 250 ml milk 250 ml buttermilk (cultured is ok) Cream butter and sugar. Beat eggyolks one by one into creamed sugar and butter. Add the flour, salt and milk alternately to the batter, mixing well after every addition. Add vanilla essence. Fold in stiffly beaten whites and bake one hour in deep bowl at 180 degrees C. Serve with strawberry sauce of your choice. ************************** Subj: Spicy Lentils 2 cups orange lentils 1 tsp. salt 1/4 C vegetable oil 1 large onion, chopped 1" piece fresh ginger, grated 2 cloves garlic, crushed 1 tsp. ground coriander seed 1 tsp. turmeric 1 tsp. cumin seeds, crushed 1 tsp. cardamom seeds, crushed 1/2 tsp. cayenne pepper 1/4 C canned tomatoes, or fresh ones, peeled. Dissolve salt in enough boiling water to cover lentils. Add lentils and cook until tender. Drain and mash with potato masher. Heat oil in a skillet and fry oinions and garlic until onions are golden. Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.