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South African Recipes: Please submit recipes  to gail.gibson@webmail.co.za for publication here. 

Recipes: Biltong, Dried Sausage, Sosaties, Bobotie Curried Chicken, Kentucky Fried Chicken,Tumeric Rice (geel rys), Condensed Milk Souskluitjies, Melkkos, No bake Fruitcake;Pecan Pie, Queen cakes, Vetkoek,

Abbreviations used.
tbls= tablespoon/12.5 ml
ts= teaspoon / 5ml
kg= kilogram/2.2 pounds
g= gram (1 ounce is the equivalent of 25 grams)
ml= millilitre(1/2 ts =3ml)
l= litre or 1.8 pints

We have included a very handy temperature charts and a list of equivalent measures which may help if you do not have a scale or if you want to convert imperial to metric or vice versa: 

Biltong

This is a old Cape recipe: Use 6-8lbs of meat from the thigh bone to the knee. The meat must be free from sinew and fat. Rub it with a little salt. After an hour rub 1/2lb of salt, 1/2lb of brown sugar and an ounce of saltpetre. Leave for three days, rubbing and turning everyday. Hang the meat in the wind and sun to dry.

Another recipe for biltong.

For every 25 kg of meat use:
1.25 kg salt                                    250ml (1 cup) brown sugar
50ml (4 tbls) bicarbinate of soda       20ml (4 ts) saltpetre 
25ml (2 tbls) pepper                         100g ground coriander

  1. Cut the meat from the leg and slice into pieces 5-7 cm thick. 

  2. Mix the salt, sugar, bicarb, saltpetre and coriander together and rub into the meat.

  3. Layer the meat in a non metal container sprinkling vinegar over each layer. Leave for 24 to 48 hours. The longer it is left the more salty it becomes.

  4. Dip the biltong in 500ml vinegar mixed with 5 litres warm water.

  5. Hang pieces around 5cm apart for 2-3 weeks, allowing air to freely circulate around them. Protect from insects and dust.

Dried Sausage:

3 kg beef                                        500g mutton tail fat
4 ts salt                                          pepper to taste
4 tbls coriander                                25 ml(2 tbls) vinegar
2 ml each of allspice and cloves           Sausage casing

  1. Place coriander in a frying pan and roast lightly, mix with other spices and season meat.

  2. Mince the meat and fill casings loosely.

  3. Hang to dry in a cool place with air freely circulating. Protect from insects and dust.

Sosaties:

Cubes of mutton/ beef or even chicken taste good.
2 tbls curry powder
1 tbls sugar
1/2 cup vinegar
1 cup milk
orange or lemon leaves
50 g butter or margerine
Onions sliced and fried.

Mix all ingreideients together and leave for 1-2 days. Then thread the meat on to sticks. Try and have a little fat between the pieces. Cook over a fire and boil the remaining sauce up to serve with the sosaties.

Cape Curried Chicken:

1 cut chicken 
2 onions diced
1 tbls curry powder
25 g margerine                    
1tbls sugar 
1 tbls flour 
2 tbls vinegar                         
2 tbls apricot jam 
grated peel of a lemon                
1/2 cup milk                        

  1. Brown chicken and onions and add two cup water.

  2. Boil slowly until meat is tender and add curry, sugar, jam, flour peel and vinegar. 

  3. Stir for about 10 minutes and add milk.

  4. Serve with rice.

Kentucky Fried Chicken:

  1. Dip 4 chicken portions into milk.

  2. Place breadcrumps and 10 ml each of maggi fondor and mixed herbs into a plastic bag.

  3. Put a chicken portion in the bag and shake to cover. Repeat with all portions and place in a dish, thick portions to the inside, and cover with a paper towel.

  4. Microwave 13 minutes at medium high. Turn chicken over and repeat.

Tumeric rice

1 cup of rice washed.
1 tbls sugar
2 cups water salted to taste
a handful of sultanas
1 ts tumeric
a stick or 2.5 ml ground cinnamon
2 tbls lime juice

  1. Boil water, sugar and lime juice.

  2. Add rice and cinnamon, sultannas and tumeric. 

  3. Cook till tender, remove cinnamon stick before serving

Bobotie:

1kg of minced meat
1 chopped onion
125 ml raisins
2tbls apricot jam
1 slice of white bread soaked in 125ml milk
2ts oil
3 eggs
125ml milk
2ts curry powder+ 1ts tumeric
lemon leaves
2ts salt

  1. Squeeze the milk out the bread and mix with the mince, and onions. Brown the mixture in the oil and add the raisins, jam and spices. Turn into an oven dish.

  2. Beat the eggs and the milks together, pour over the meat and garnish with the leaves. Bake 180 degrees centigrade for 30 minutes or until set.

  3. Bobotie may also be cooked in the microwave for around 25 minutes on medium high or until set. You can also substitute the milk in the bread for wine.

 

  Home made Condensed Milk:

60 ml water                      30g margarine  

l25ml white sugar             6OmI non-dairy creamer

200ml skim milk Powder     Pinch of salt

  1. Place water and butter in a mixing bowl, microwave on 100% (High) Power, two to three minutes or until boiling Stirring once.

  2.   Add remaining ingredients and  beat until mixture is smooth or use a blender. 

For evaporated milk, use less sugar and thin down with a little water.

Caramelise condensed milk in the microwave takes 4-6 minutes for 397g on high. Stir once and add gravy browning for colour.

Souskluitjies:

4 cups milk
3 tbls cornflour/ maziena /arrowroot
2 tbls flour
3 tbls custard powder
2 eggs
1/2-3/4 cup melted butter
1/2 cup Van Der Hum liqueur/ orange flavoured liqueur
!/2cup Brandy
Pinch of salt, sugar and cinamon

  1. Mix flours, custard and salt with a little cold milk to a paste.
  2. Boil the rest of the milk and slowly add the cornflour mixture. Stir until thick, seperate eggs.
  3. Beat egg whites until thick and dry.
  4.  Remove cornflour mixture from heat. Add egg yolks.
  5. Add egg whites to mixture. fold in.
  6. Place spoonfuls of the mixture in a greased baking dish and sprinkle sugar and cinnamon over with melted butter.
  7. Sprinkle liqueur over until all is used. Before serving flambe with brandy.

Microwave souskluitjies:

Sauce
675 ml hot water
15ml margerine
5ml rum or caramel essence
5ml cinamon
5ml ginger
15ml lemon juice
375ml sugar

Boil together in a deep dish until sugar has melted.

Dough
140ml smooth apricot jam
125ml margerine
10ml bicarbinate of soda
375ml flour
pinch of salt

  1. Heat jam and margerine on high for 1 minute
  2. Mix in bicarbinate of soda. Mixture will foam.
  3. Stir in flour and salt.
  4. Place spoonfulls of mixture into the sauce which must be boiling. cover dish.
  5. Microwave on high for 5 minutes, serve with ice cream or custard.

Melkkos:

1 l milk
180ml cake flour
2ml salt
15ml butter
cinnamon sugar

  1. In a deep 2l dish microwave the milk for 10 minutes on 100%.
  2. Rub butter into flour and salt and pour the milk on to it, stiring.
  3. The mixture will form small lumps so return to the microwave for 4 miutes on high stirring often with the whisk.
  4. Sprinkle the cinnamon sugar over and serve.
  5. You can also make this with semolina.

No bake fruit cake:

  1. Soak 3 cups cake mix in 1/2 cup of brandy or wine for up to a day.
  2. Place 225g of margerine and a cup of sugar in a pan and boil for ten minutes stirring to stop it burning. 
  3. Add 2 beaten eggs and 2 packets crushed marie biscuits.
  4. Add fruit and if you wish cherries and nuts. Place in mould.

Pecan Pie:

3 egg whites stiffly beaten
1/2 ts vanilla essence
1/2 ts baking powder
3/4 to 1 cup sugar
1/2 pk of salty crackers finely cushed
250g pecan nuts

  1. Mix egg whites and vanilla, add baking powder and sugar.
  2. Add rest ingriendients and bake 180C for 15 - 20 mins until dry and serve sprinkled with a flake and cherries with cream.

Queen Cakes:

1/2 cup butter
3/4 cup sugar
1/4 ts salt
13/4 cups flour
2 eggs
2ts baking powder
2/3 cup milk
1/2 ts vanilla

  1. Cream butter and sugar, add eggs and vanilla.
  2. Sift dry ingriedients and add milk. Mix and place into small cup cake holders.
  3. Bake 10-15 mins at 220C

Vetkoek:

! kg flour
1 packet of instant yeast
Salt and pepper
Beer mug full of warm water.

  1. Mix all together and knead until elastic. An egg may be added to make a richer dough and you can also replace some of the water with warm milk. Let it rise for an hour in a warm place. We use a black plastic bag over the bowl.
  2. Pull off pieces to your required size and flatten them. Let rise again for 20-30 minutes keeping the dough warm.
  3. Get the oil really warm- about the same temp as chips need and place the vetkoek in. They should swell and if you knock the outside give a hollow noise. Remove and drain on kitchen towelling and fill with your desired filling.
  4. Fillings can be: jam, syrup, cheese, hamburgers, curried mince, boerewors, etc.