If your charcoal fire is anything like ours, it’s always warm enough to braai (barbecue) just one last little something after the meat and wors (South African sausage) have been braaied to perfection. For us, that last little something has got to be braaibroodjies, because a braai is simply not perfect without these delicacies: crunchy brown on the outside, but soft and wonderfully flavoursome inside.
We re-discovered pickled curry beans when our friend Hannie, who invited us for dinner, opened a bottle of this delightfully tangy yellow-green salad. It was real tasty and is very traditional South-African.Because Hannie grows runner beans in her garden, she uses 2 kg beans to make a large batch of just over 3 litres. If you want to cook just enough for a single meal, a small 250 gram bag of green beans from the local supermarket will make about 400 ml salad.We like our curry beans to be quite spicy, but you can tame it easily by reducing the turmeric and curry.
Lala brought this lovely recipe to New Zealand from her native Madagascar and passed it on to Fiona, a mutual friend, who affectionately named it “bad breath salad”.It doesn't matter what you call it: this garlic, salami and capsicum salad is a great recipe when you found a number of capsicums (also known as bell pepper or sweet pepper) for a good price.Marietjie’s often roasts the capsicum. The result is a sweeter salad with a slightly smoky flavour.
This is Marietjie's favourite shortbread recipe. It appeared in the South African Rooi Rose magazine a few years ago, when they featured a lady that passionately loved Scotland and all things Scottish.Marietjie loves the love-heart cookie mold, but the Scottish thistle pattern is also quite popular with our Kiwi friends, perhaps due to Christchurch's Scottish heritage. The tartan used for the photo is that of the MacLeod clan.
A decent New Zealand blue cheese, such as Kapiti Kikorangi, lends itself to be served with decent crusty bread and oat biscuits, which is why we bake our own oatmeal biscuits. They go very well with blue cheese and aged cheddar, with the added bonus that they are healthier than the supermarket’s typical low-budget water cracker (more fibre, less salt and no palm oil).
Melktert shooters (better known as “melktertjies”) is quite the modern South African shooter. It smells and tastes like melktert (South African milk tart) with a bit of kick and can turn people who never bothered with shooters or cocktails before, into melktert shooter enthusiasts within a single sip.There are a few variations of this most sought-after recipe, but the basic ingredients remain the same. We settled for the following melktertjie recipe.
This fishcake recipe is easy, quick and inexpensive. It is also quite versatile: we prefer salmon, but tuna works equally well, and you can experiment freely with the flavourings. You can serve it as nibbles, a light main course (this recipe is enough for two), or use it for patties next time you make fish burgers.As an added bonus, most kids like these fish cakes, especially if they helped to make it.
One of our Rainbow Cooking readers, June Rodgers from Cape Town, kindly send us this delicious recipe that combines a lovely caramel flavour with a soft, melt-in-your-mouth texture. We followed June’s suggestion to try buttermilk instead of sour cream, and declare this pudding a winner. We simply love it.
The Australian Women's Weekly Test Kitchen leads the field in baking and this sponge cake recipe (from their book, Classic Cakes), proves the point: it is simply the best ever sponge cake.The filling of cream and rose-scented strawberries is our own variation.
This recipe is a great way to turn leftover chicken (and leftover vegetables) into a flavoursome, first-class dish.
Modern South African “sousboontjies” are made from a speckled bean known as a sugar bean, available in South African shops here in New Zealand.Hettie Claassens describes the interesting history of this traditional South African dish in her book "Die Geskiedenis van Boerekos". Sousbone (sweet and sour beans in sauce) was first made by the Romans, who used vinegar, spices and honey. The 13th century Arabs made a similar dish with sweetened mustart, vinegar and raisins.In the 17th century, the Dutch used prune juice and syrup or honey to make their version of sweet and sour beans, which they brought to the Cape of Good Hope when they settled there in 1652. By the 1740's it had evolved into a salad made with black-eyed beans (swartbekboontjies), butter and vinegar.
Marietjie grew up with this attractive cheese and condensed milk tart, topped with apricot halves, that perfectly combines sweet, tangy and savoury tastes. It looks just like sunny side up eggs. Marietjie's sister, who declared this to be her all-time favourite tart, was known to eat it for breakfast. She also made it a standard item on her birthday where, together with chocolate cake and a savoury tart, it was offered to guests who dropped by any time between morning tea and afternoon tea time.
Frikkadelle are South African meat balls. They can be as simple or grand as the occasion demands, and this recipe is definitely on the lavish side (but easy to make): the combination of perfectly flavoured frikadelle, served in a heart-warming tomato, onion and wine sauce, will tame the coldest and wettest of winter nights.
Slaphakskeentjies is an old fashioned traditional South African salad recipe that stood the test of time. These delicious small pickled onions, in their tangy, piquant sauce, can be served with a variety of meat-based main dishes. Because peeling onions can be time-consuming, this recipe is for a small batch, but you can easily doubled or triple the ingredients if you need to.
An easy and simple pasta salad that goes well with "braaivleis" (barbeque), picnics or when camping out. The salad can be refrigerated for up to three days.
Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque). It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.
Because pickled fish should be marinated in the fridge for two days, it is a great dish to make in advance for a long weekend, or any other day that you won't have time for cooking. There are many recipes for this flavoursome dish, most of which tend to use lots of vinegar and curry. In this recipe, Marietjie reduced the vinegar and curry. The result is milder, but it's still got lots of zing.
If you're looking for a South-African dessert or afternoon tea-time treat that can be made on either the stove-top or in the microwave oven, instead of being baked in a conventional oven, you will find this unbaked milk tart to be quick, easy, creamy and delicious.
Broccoli may not be everyone's favourite, but this clever recipe from Fay Lewis' book, Be My Guest, is guaranteed to convert your guests (or family).