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THICK POTATO FISH SOUP
500g potatoes - scrubbed
500g haddock
1 large onion - chopped
500ml chicken stock - prepared from stock cubes
pepper
skimmed milk
Peel and dice potatoes. Cut the fish into thin strips and add with the prepared onion, stock and pepper to the potatoes. Allow to simmer until cooked but not mushy. Stir in skimmed milk to obtain the required thickness and serve hot.
POTATOES with CORN STUFFING
4 large potatoes - scrubbed
50g butter (50ml)
105g tinned whole kernel corn (150ml)-minced
5g salt (5ml)
pepper
35g grated cheese (100ml)
Halve the potato lengthwise and boil. Scoop out the insides into a mixing bowl and pack the shells in a shallow ovenproof dish. Mix half the cheese as well as the remaining ingredients lightly with the mashed potatoes. Fork the mixture into the shells. Sprinkle with the remaining cheese and place underneath the top element of the oven to heat through and brown.
Serve hot.
From Di Watson
SPRING TIME ALEGAARTJIE POTJIE
500g Breast of pork Sawn into portions
500g Neck of mutton Sawn into 20mm slices
500g Shin of beef Sawn into 20mm slices
2 onions Quartered
2 Turnips or swede Sliced
2 celery stalks Cut into chunks
6 carrots Sliced
2 tomatoes Peeled & quartered
1 Green pepper Cut into strips
20ml Salt
Freshly ground black pepper to taste
1 teaspoon Dried Rosemary
1 teaspoon dried dill
2 Cloves garlic Crushed
2 teaspoons Barbecue spice (or portugese chicken)
1 teaspoon Dried Basil
2 340ml cans milk stout - heated ( one of them is for the chef)
½ head Cabbage, leaves separated (keep 2 0r 3 leaves to go on top) (Dice the cabbage to go into the potjie)
500g Mushrooms Sliced
2 Beef oxo cubes Mixed with a little water
Brown the meat in a heated potjie. Add the onions and fry gently until they are translucent.
Layer the vegetables, except some of the cabbage leaves on the meat & season with salt pepper & herbs.
Pour the heated beer and the beef oxo mix over the layers, then arrange a layer of cabbage leaves on the top.Cover & let simmer over moderate coals for 2-3hrs.Serve with mielie pap & as much red wine as you can find. P.S. there will be a fight for the cabbage leaves on the top as they are to die for.
SARATOGA CHOPS
(5 servings)
10 thick-rib mutton chops
5 sheep's kidneys
10 rashers of bacon
10 bamboo sticks
Seasoning
Bone the chops and season lightly. Slice the kidneys lengthwise and remove the kidney tubes and outer membranes. Soak kidneys in salt water for half an hour. Remove and season. Wrap half a kidney in a chop. Wrap the chop in a rasher of bacon and skewer all together by running a bamboo stick through the center. Grill gently, turning continually until cooked through. Grilled pineapple or slices of tomato may be served with the chops.
From Spring Allsop
CHICKEN LIVER KEBABS
Chicken livers
Rashers of bacon
Olives
Mushroom caps
Stoneless prunes, soaked overnight in water
Melted butter
Dry breadcrumbs
Seasoning
Wrap livers in beacon. Arrange all ingredients alternately on skewers. Brush with melted butter, season well and toss in breadcrumbs. Grill for about 6 mins or until cooked.
From M. Odendaal
MARINADED GRILLED RIBS:
AMERICAN STYLE
(Serves 5)
1.5kg (3lb) lean short-rib
1 cup tomato puree
3/5 cup vinegar
Juice & rind of 1 lemon
2 gloves crushed garlic
1 teaspoon brown sugar
1 teaspoon dry mustard
¼ teaspoon ground cloves
Salt & pepper
Combine all ingredients for marinade and mix well. Pour over meat and leave in fridge for at least 10 hours or overnight. Remove 2 hours before it is to be used. Grill ribs for about 25 mins turning once. Baste frequently.
From E Campbell
DEVILLED BURGERS
(Serves 4)
500g (1lb) minced meat
1/5 cup chilli sauce
2 teaspoons prepared mustard
2 teaspoons horse-radish
1 small onion grated
1 tablespoon Worcester sauce
Seasoning
Melted butter or oil
Mix all ingredients together in mixing bowl by hand. Separate into 4 even portions and mould into patties. Grill for about 7 mins or until cooked, turning only once, open burger rolls and toast on grill.
Serve with sliced tomato, onions, gerkins and lettuce.
From N Donald
WHOLE FISH IN TINFOIL
Fish
Salt & pepper
Lemon juice
Melted butter
Onion cut into rings
Green pepper cut into rings
2 cloves crushed garlic
6 small chopped mushrooms
Clean fish well. Rub generously with salt & pepper, place in tinfoil. Sprinkle with lemon juice, melted butters & garlic. Insert mixture of melted butter, garlic, lemon juice, green peppers, onion rings and mushrooms into body of fish. Seal tinfoil well and place on grid. Turn the packet carefully only once. Cook for about 25 mins, depending on size and thickness of fish. Serve with wedges of lemon and chopped parsley.
From R Campbell
