This dish is not traditional at all, but rather a fusion of South African and Italian flavours. You will want to have everything ready before you start, because once you got started, you'll need to work fast to prevent the lamb from overcooking.
This mince roll is a contemporary South African dish, rather than traditional. It is easy and fast to prepare, but is definitely not cooking out of a tin either!
A koeksister is gooey, sweet, syrupy and very sticky - crisp on the outside and soft inside. Biting into one can only be described as a taste-explosion! Koeksisters are often sold at South African flea markets and church fundraiser functions. Although sometimes misspelled as "koeksusters" (cake sisters), the name comes from the hissing sound it makes when the dough is dropped into boiling oil.
Pannekoek is similar to crepe. It should not be too thick, and is at it's best if covered in a layer of cinnamon-sugar. In a country that tends to get droughts, you celebrate rainfall – which is why South Africans love eating pancakes when its cold and raining. In fact, cold damp weather is know as pancake-weather. It should not confused with plaatkoekies (pikelets or Scottish pancakes).
Melktert is the stuff that dreams and memories are made of. Melktert (which means "milk tart") is a classic – and much loved – South African afternoon dessert and tea-time treat. Being a baked custard tart, flavoured with cinnamon, it is part of South Africa’s Dutch and Cape Malay culinary background. Each melktert baker has their own favourite recipe. Some prefer to bake it in a traditional puff pastry, while others use a slightly sweetened short crust pastry. We prefer the traditionally method but because a good puff pastry needs lots of skill and time, we take a shortcut and buy quality ready-made puff pastry that’s made with butter.
Game is a big thing in South-Africa, especially during the hunting season in the winter. Because game meat such as Springbok or Kudu is not available in New Zealand, this recipe uses deer venison.
Marietjie's mum was a master at making melt in the mouth beef. Jaco discovered it recently and now Marietjie's husband cooks her mum's speciality.
This delicately flavoured leg of lamb reminds of Greek-style lamb, but is traditional South African.
This is a rich stew made from lamb (mutton) and lots of tomato. Bredie is simmered slowly to allow the flavours of the meat and vegetables can combine. Bredie is usually made from mutton, and tend to have a dominant vegetable ingredient such as tomato, beans or pumpkin.
Bobotie is a mild spicy dish made from minced meat and egg custard, served with yellow rice and a salad.It is a complex though well-balanced combination of flavours: sweet and fruity (sultanas, chutney, apricot jam and a wee bit of sugar), spicy (curry and turmeric), sour (vinegar) and salty (the meat).
An old time favourite - pap, wors en sous (porridge, sausage and sauce) - served as a one-dish meal.
It is not common to use wors in a casserole dish, but this worsjuweel casserole proves that it can be done. Flavorsome, and very satisfying.
Chicken Liver is tasty and nutritious. Serve it on toast as breakfast, or as a starter.
Dried fruit such as apple rings, apricot, peach, pear, and prune is delicious when stewed. It is a healthy breakfast too, especially if you serve it with natural, unflavoured yoghurt. New Zealanders will find dried fruit in the bins at your local Countdown Supermarket. (For non-Kiwi readers: a bin is a large container from which you take as much or little as you need. You pay per weight.)
A flavorsome dressing made from cheese, yogurt and Worcester sauce.