Meat

Bobotie

The name comes from the Indonesian word 'Bobotok'. It is a light textured curry flavored meat loaf smothered in a golden savory egg topping. This recipe serves 6 generous portions. We suggest you serve it with a large salad.
Ingredients
2 slices stale white bread (remove the crusts)
30ml cooking oil
1 onion, thinly sliced
2,5ml ground cloves
5ml crushed garlic
3ml salt
10 ml curry powder
5 ml turmeric
500g beef mince
2 eggs
30ml hot water
20ml lemon juice
25ml sugar

Topping
1 egg (lightly beaten)
150ml milk
bay or lemon leaves for garnishing

Method
Preheat oven to 160ºC. Soak bread in water for 10 minutes, squeeze out excess water and crumble. In a large frying pan, heat oil and braise onion until golden (about 7 minutes). Add the ground cloves, garlic, salt, curry powder and turmeric and simmer for 5 minutes. Break the 2 eggs into a large bowl and beat lightly. Mix in the mince. Add the onion mixture from the frying pan to the mince as well as the hot water, lemon juice, crumbled bread and sugar, and mix to combine well. Spoon the mixture into a well greased oven proof dish and bake for 40 minutes or until golden brown. Remove from the oven.
Topping: 
Combine the egg and beat well. Pour over the bobotie. Arrange bay leaves or lemon leaves as garnish. Return to oven and bake at 180ºC for 5-10 minutes, or until topping is set. 

Edwina had the following to add to this recipe:
I also have a suggestion that you can add to the bobotie recipe if you would like to. With regards to the topping, I was always told by my "ouma" that the thicker the topping mixture the better. So instead of milk mixed with eggs, I mix buttermilk and/or yogurt with eggs.

Sosaties - kebabs with a unique South African flavour!

1kg lamb cut into 1" pieces
500g pork cut into ½" cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
½ pound dried apricots
½ cup dry sherry

1. Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic.
2. Season with salt and pepper, and toss.
3. In a saucepan, heat the oil. Add the onions and sautè for 5-6 minutes, then add the curry powder and garlic.
4. Sautè for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
5. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens.
6. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
7. One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
8. Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers.
9. Grill over charcoal until browned on all sides. Serve with heated marinating sauce.

Frikkadels - meat balls

INGREDIENTS
750g minced beef
45 ml butter
1 medium onion, finely chopped
1 thick slice white bread
2 large eggs
5 ml salt
1 ml ground pepper
1 ml ground allspice

METHOD

1. Heat 15 ml of the butter in a large frying pan and saute the onion in it for about 5 minutes.
2. Soak the bread in a little water and squeeze dry, then mash with a fork.
3. Combine the onion with the mince, bread, eggs, salt, pepper and allspice and shape into balls.
4. Heat the remaining butter, margarine or oil in the frying pan and brown the frikkadels, a few at a time for about 5 minutes on one side.
5. Turn them over and brown the other side, then turn down the heat slightly and continue cooking the frikkadels for about 10 minutes, or until cooked through.
6. Serve hot with mashed potatoes and an onion and tomato sauce (train smash)

1.5kg beef
1.5kg pork
500g bacon, diced
25ml salt
5ml ground pepper
50ml ground coriander
2ml freshly grated nutmeg
1ml ground cloves
2ml ground dried thyme
2ml ground allspice
125ml red wine vinegar
1 clove garlic, crushed
50ml Worcestershire sauce
85g sausage casings

1. Cut the beef and pork meat into 1.5 " cubes and mix it with all the other ingredients except the sausage casings.
2. Grind the meat using a medium-course grinding plate 
3. Fill the sausage casings firmly but not too tightly with the meat mixture.
4. Can be fried, grilled or barbecued over coals.
5. Makes 3.5 kg

Trotters and Beans

Often cooked together with tripe and known as "Pens en Pootjies", this is a great Cape specialty.
Serves: 4
Preparation time: 20 minutes
Cooking time: 2 hours 15 minutes 

8 pig's trotters or 8 sheep's trotters and a tripe (optional)
300g sugar beans, rinsed and soaked overnight
25ml vinegar
5ml white sugar
2 cloves  
5ml ground coriander
5ml allspice
1 large onion, sliced
20ml medium-strength curry powder
10ml turmeric
fresh coriander, roughly chopped, to garnish

Cover trotters with salted water and soak for one hour. Drain. 
Simmer sugar beans in cold water for 45 minutes or until tender. Cool in water. 
Cover trotters with plenty of fresh cold water and cook until tender, about 45 minutes. Remove trotters and dice, retaining liquid. 
Return meat and add all other ingredients to stock, except beans. Simmer covered for about 45 minutes. Season. 
Drain beans. Put in a warm serving dish and pour curry over. Garnish with coriander and serve with rice. (This dish will improve if cooked in advance.)

Outdoors Turkey Recipe

Ingredients 

1 whole turkey 
2 oranges, quartered 
2 onions, peeled and quartered 
2 stalks celery, roughly chopped with leaves 
8 cloves garlic 
250ml olive oil 
3 red chillies 
3 green chillies 

Salt crust dough 

3 cups bread flour 
3 tsps fine salt 
3 litres water 

Method 

Stuff the turkey with the oranges, onions, celery, chillies and half the garlic. Rub the outer skin with olive oil and the remaining garlic. Leave to marinade for 24 hours to let the flavours infuse. 

To make the dough: Mix the flour and salt together. Slowly add the water until its texture resembles that of dough. Knead until smooth. Cover and leave. 

When the turkey has marinated overnight, roll out the salt crust dough. Place the turkey on top and fold upwards, making it like a bag. Squeeze the top together and make sure it is firmly sealed. 

To cook 

Dig a hole in the ground! 

Line the hole with rocks. Place some wood in the hole and allow it to burn to coals. Place the wrapped turkey in a baking tray and cover with a sheet of corrugated iron or metal. Weigh down with more rocks. Cover the sheet with wood and coals and let the turkey cook in the ground for approximately six hours. During this time check on the coals to ensure they are still burning throughout. 

After six hours lift the turkey out of the ground. The dough will have hardened. Crack it open with a panga or a big knife. The turkey will be moist and cooked.

Enjoy!!

Bunny Chow

A rather novel way to present food, especially in the outdoors and when camping or hiking. I came across my first Bunny Chow in our Natal province where the Asians used this method when you bought their curry dishes as a takeaway.
Take 1/3rd loaf of bread and hollow it out. Then put whatever dish you have prepared in the hollowed out portion and garnish with some of the inside you have removed. Use the rest of the inside to mop up the gravy.
Use your own imagination for the filling, you'll be surprised what you can put in a hollowed out loaf of bread!

The vacation deals these days are offering great packages for travel consisting of cheap airline ticket and discounted stay. Going on a cruise is also offered with deals such as cheap cruises. The tourists are informed about the flights schedules and flight tickets are distributed among the customers well in advance. The booking on discounted rates is booked in the resorts and hotels in accordance with the customer's desires are also booked in advance.

Lamb Curry

I think this is the most popular curry dish in South Africa...

25 ml sunflower oil
2 large onions, finely chopped
1 bay leaf
2 ml ground cinnamon
5 ml ground coriander
2 ml ground cumin
2 cloves garlic, crushed
20 ml curry powder
25 ml cake flour
5 ml turmeric
1.5 kg lamb rib, trimmed of excess fat and cubed
500 g medium tomatoes, skinned and chopped
6 to 8 dried peaches or apricots, finely chopped
30 ml fruit chutney
250 ml meat stock
5 ml white vinegar
10 ml salt
milled black pepper

Heat the oil in a large saucepan and sauté the onions for about 5 minutes, or until transparent. Add the bay leaf, cinnamon, coriander, cumin, garlic, curry powder, flour and turmeric and simmer for a few minutes, stirring constantly. Add the meat and brown lightly, adding a little more oil if necessary. Add the remaining ingredients and mix well. Simmer over moderate heat for 1 hour. Serve immediately with boiled rice and bowls of sliced banana, desicated coconut, diced pineapple and chutney.
You can use mutton instead of lamb.