Recipe(tried): More South African Recipes for you Richard - Chilled Calamari in a Yogurt Curry Cream, Curried Pumpkin Soup, Chicken Potjie, Pumpkin Fritters
Recipe Collections Hi There Richard,
Here are a few more Recipes for you .if you want anything more unusual such as game recipes do let me know and I,ll post them for you .
As with meat, the braai is a favourite way of cooking fish. The South African waters are rich in kingklip, snoek, red roman, hake, cod, pilchards, sole, to name but a few. Other delicacies from the sea include abalone, oysters, mussels, calamari, shrimps and crayfish (a clawless lobster).
This following Rec is,t really Traditional but it is delicious and wonderful for a dinner Party .
CHILLED CALAMARI IN A YOGHURT CURRY CREAM
Serves 4-6
3 Lbs baby calamari, sliced
1 Tsp medium-strength curry powder
1 cup dry white wine pinch chilli flakes
1 cup boiling water
1 cup plain yoghurt
1 teaspoon dill seed
4 Tbsp cream
few sprigs celery
2 Tbsp olive oil
2-4 large garlic cloves, peeled sea salt to taste
1 teaspoon mustard seed freshly milled black pepper to taste
2 lemon leaves spring onions, finely curled tops
1 cup cucumber crescents
Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves. Bring to the boil uncovered. Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain. (The calamari needs the minimum of cooking). Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove. Mix yoghurt, curry powder, chilli flakes, cream and olive oil together. Toss with calamari and cucumber, season to taste and top with curled spring onions.
Curried Pumpkin Soup
************************
1 lb pumpkin
one medium onion, finely chopped
4 tablespoons butter
1 tablespoon curry powder
2 cups chicken stock
3 tablespoons flour
2 1/2 cups milk
salt and pepper
Skin and dice the pumpkin. Melt half the butter in a large saucepan and gently saute the onion until tender. Add the curry powder and cook a further two or three minutes then stir in the chicken stock and add the pumpkin. Simmer until the pumpkin is tender.
In another pot melt the remaining butter, stir in the flour and cook for a couple of minutes then whisk in the milk. Cook until the mixture thickens. Mash the pumpkin mixture or whirl it in a food processor then add it to the white sauce mixture. Blend together well, adjust the seasoning and reheat.
Serve garnished with a spoonful of plain yoghurt and a sprinkling of chopped fresh coriander.
Of course you can increase the amount of curry powder to suit your personal taste.
Chicken potjie
********************
The Hunters pot (potjiekos) evolved as a stew, made of venison and vegetables (if they could find some), made in a three-legged cast iron pot.
As each new animal was shot, it was cut up and added to the pot. The large bones were included to thicken the stew.
Each day when the wagons stopped, the pot was placed over a fire to brew up. Old bones were replaced with new and meat was added to replace meat eaten. Venison included game, poultry, such as guinea fowl, wart hog, bush pig, rabbit and hare.(Imagine That!)
Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Annual Potjiekos competitions are held. It has also become a means of socialising around the fire and is usually served with rice.
This is a basic one with dry fruit added(South Africans love to combine dried fruit with their meats )I have a recipe which we use for big get togethers which combines Oxtail,Short Rib,prunes,oranges,redwine and Port, the smell is heavenly whilst it cooks!
1 tablespoon cooking oil
10 chicken thighs
2 onions, sliced
1 Cloves garlic, crushed
6 carrots, sliced
5 medium Sweet potatoes, sliced
2 Celery stalks, cut into chunks
1/2 Lb dried peaches
2 teaspoon salt
2 cups dry White wine
1 cinnamon stick
2 bay leaves
5 Peppercorns
1. Heat the cooking oil in a potjie over moderate coals and brown the chicken thighs.
2. Add the onion and garlic and fry until the onion is translucent.
3. Layer the carrots, sweet potatoes, celery and dried peaches on top, and season with salt.
4. Heat the wine, cinnamon, bay leaves and peppercorns together in a small pan over the fire and pour over the chicken and vegetables.
5. Cover and simmer over low coals for 1 hour or until the chicken is tender.
6. Check the amount of liquid in the pot from time to time and add more if necessary.
7. Remove the cinnamon stick, bay leaves and peppercorns before serving.
PUMPKIN FRITTERS
***************************
2 cups cooked mashed pumpkin
1 egg beaten
3 Tbsp flour
1/2 tsp cinnamon
1 tsp baking powder
3 tsp sugar
1 tsp lemon juice
Oil for frying
cinnamon sugar
Combine pumpkin and egg; stir in flour, cinnamon, baking powder, sugar, salt, and juice. Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil; fry till golden then turn and do other side. Drain on paper towels and serve hot sprinkled with cinnamon sugar. Lovely with ice cream!!
Have a lovely week
Regards
Julie
Here are a few more Recipes for you .if you want anything more unusual such as game recipes do let me know and I,ll post them for you .
As with meat, the braai is a favourite way of cooking fish. The South African waters are rich in kingklip, snoek, red roman, hake, cod, pilchards, sole, to name but a few. Other delicacies from the sea include abalone, oysters, mussels, calamari, shrimps and crayfish (a clawless lobster).
This following Rec is,t really Traditional but it is delicious and wonderful for a dinner Party .
CHILLED CALAMARI IN A YOGHURT CURRY CREAM
Serves 4-6
3 Lbs baby calamari, sliced
1 Tsp medium-strength curry powder
1 cup dry white wine pinch chilli flakes
1 cup boiling water
1 cup plain yoghurt
1 teaspoon dill seed
4 Tbsp cream
few sprigs celery
2 Tbsp olive oil
2-4 large garlic cloves, peeled sea salt to taste
1 teaspoon mustard seed freshly milled black pepper to taste
2 lemon leaves spring onions, finely curled tops
1 cup cucumber crescents
Combine white wine, boiling water, dill, celery, garlic, mustard seed and lemon leaves. Bring to the boil uncovered. Add calamari and cucumber crescents, cook for 2 minutes, then remove from heat immediately and strain. (The calamari needs the minimum of cooking). Cook curry powder and chilli flakes together in a non-stick pan for 1-2 minutes, remove. Mix yoghurt, curry powder, chilli flakes, cream and olive oil together. Toss with calamari and cucumber, season to taste and top with curled spring onions.
Curried Pumpkin Soup
************************
1 lb pumpkin
one medium onion, finely chopped
4 tablespoons butter
1 tablespoon curry powder
2 cups chicken stock
3 tablespoons flour
2 1/2 cups milk
salt and pepper
Skin and dice the pumpkin. Melt half the butter in a large saucepan and gently saute the onion until tender. Add the curry powder and cook a further two or three minutes then stir in the chicken stock and add the pumpkin. Simmer until the pumpkin is tender.
In another pot melt the remaining butter, stir in the flour and cook for a couple of minutes then whisk in the milk. Cook until the mixture thickens. Mash the pumpkin mixture or whirl it in a food processor then add it to the white sauce mixture. Blend together well, adjust the seasoning and reheat.
Serve garnished with a spoonful of plain yoghurt and a sprinkling of chopped fresh coriander.
Of course you can increase the amount of curry powder to suit your personal taste.
Chicken potjie
********************
The Hunters pot (potjiekos) evolved as a stew, made of venison and vegetables (if they could find some), made in a three-legged cast iron pot.
As each new animal was shot, it was cut up and added to the pot. The large bones were included to thicken the stew.
Each day when the wagons stopped, the pot was placed over a fire to brew up. Old bones were replaced with new and meat was added to replace meat eaten. Venison included game, poultry, such as guinea fowl, wart hog, bush pig, rabbit and hare.(Imagine That!)
Today there are numerous recipe books and potjiekos chefs, each with their own "secret" ingredients for potjiekos. Annual Potjiekos competitions are held. It has also become a means of socialising around the fire and is usually served with rice.
This is a basic one with dry fruit added(South Africans love to combine dried fruit with their meats )I have a recipe which we use for big get togethers which combines Oxtail,Short Rib,prunes,oranges,redwine and Port, the smell is heavenly whilst it cooks!
1 tablespoon cooking oil
10 chicken thighs
2 onions, sliced
1 Cloves garlic, crushed
6 carrots, sliced
5 medium Sweet potatoes, sliced
2 Celery stalks, cut into chunks
1/2 Lb dried peaches
2 teaspoon salt
2 cups dry White wine
1 cinnamon stick
2 bay leaves
5 Peppercorns
1. Heat the cooking oil in a potjie over moderate coals and brown the chicken thighs.
2. Add the onion and garlic and fry until the onion is translucent.
3. Layer the carrots, sweet potatoes, celery and dried peaches on top, and season with salt.
4. Heat the wine, cinnamon, bay leaves and peppercorns together in a small pan over the fire and pour over the chicken and vegetables.
5. Cover and simmer over low coals for 1 hour or until the chicken is tender.
6. Check the amount of liquid in the pot from time to time and add more if necessary.
7. Remove the cinnamon stick, bay leaves and peppercorns before serving.
PUMPKIN FRITTERS
***************************
2 cups cooked mashed pumpkin
1 egg beaten
3 Tbsp flour
1/2 tsp cinnamon
1 tsp baking powder
3 tsp sugar
1 tsp lemon juice
Oil for frying
cinnamon sugar
Combine pumpkin and egg; stir in flour, cinnamon, baking powder, sugar, salt, and juice. Heat oil in a shallow pan and drop spoonfuls of the mixture into the oil; fry till golden then turn and do other side. Drain on paper towels and serve hot sprinkled with cinnamon sugar. Lovely with ice cream!!
Have a lovely week
Regards
Julie
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute