South African Recipes


Here are some South African Recipes I picked up from a South African site. As we are going over there I thought my readers would like to have a preview of what we will be eating.

Thanks peter from the SA FunkyMunky Website.

C’mon… OK I’m being lazy, but it IS Good Friday!

Andrew


Venison Chili

Ingredients:
4 lb Boneless, cubed venison
3 tb Bacon grease

2 Onions chopped
2 Jalapenos seeded & chopped
1/2 c Chopped green Bell pepper

1 1/2 Cans of beer [not Lite]
1 oz Jack Daniels whiskey

1/2 ts Cayenne pepper
3 tb Soy sauce
5 tb Fresh ground cumin
1/2 ts Salt
2 tb Masa harina (corn flour or corn meal)

8 oz Can tomato sauce
2 c Stewed tomatoes

6 Jalapenos fresh & whole (for Garnish)

Instructions:
Brown meat in bacon grease. Saute the onions, the chopped jalapenos, & the Bell peppers in the bacon grease until the onions start to become transparent. Meanwhile bring the beer & whiskey to a boil and add the meat, seasonings, & the onions/peppers to the pot. Allow to boil for 5-7 minutes.

Reduce the heat to medium then add the tomatoes & tomato sauce. Stir occasionally while continuing to cook for 30 minutes. Reduce heat to simmer and cook for 1 hour.


Roasted Dove Vidalia

Ingredients:
20 ea Dove breasts, flour seasoned
– with salt and pepper
1 ea Stick butter
1 md Vidalia onion, chopped
1 ea Rib celery, chopped
1 tb Parsley
x Dash paprika
1/4 ts Thyme
2 tb Worcestershire
1/2 c Red wine
2 ea Beef bouillon cubes
1 ea Chicken bouillon cube
1/2 c Water
1/2 lb Mushrooms, sliced

Instructions:
Dredge birds in seasoned flour. Brown in butter in heavy skillet. Place in a large roaster with onion, celery, parsley, seasonings and bouillon which has been dissolved in water. Cover and bake at 350 degrees F for 2 hours, adding mushrooms last 30-45 minutes. Serve with wild rice.


Fruited Pheasant

Ingredients:
3 pheasants
1/2 lemon
Salt
Pepper
5 in tbsp. butter
1 cup white raisins
Juice of 3 oranges
1 tsp. grated lemon rind
1 cup chicken stock
1/3 cup muscatel wine

Instructions:
Rub birds inside and our with lemon and season well with salt and pepper. Put breast up in baking dish and spread with butter. Add remaining ingredients to the dish. Bake uncovered 45 minutes at 350 degrees F.


Creamed Grouse

Ingredients:
1 – 2 grouse, skinned and boned
1 onion, chopped
1 cup celery, chopped
2 cups water
1/2 cup margarine
1/2 cup flour
2 cups milk
3 – 4 chicken bouillon cubes
1 1/2 tbsp. Schilling Salad Supreme
Salt
Pepper

Instructions:
Soak grouse overnight in salt water. Put meat in Dutch oven or pressure cooker. Add onion, celery, and water. Simmer 1 1/2 – 2 hours until tender or pressure cook 20 minutes at 15 pounds. Remove meat from liquid. Cool and break meat into small pieces. Melt margarine, blend in flour, stir in milk, and stir constantly until thick. Add bouillon cubes to liquid from meat, heat and dissolve cubes. Add sauce to liquid and meat. Add Schilling Salad Supreme and salt and pepper to taste.


Alligator and Ham Soup

Ingredients:
2 lb Alligator meat
2 tb Flour
1 Ham, small piece
1 Lemon, piece
Onion, chopped
Cloves
Garlic
Bay leaf
Thyme
Parsley
Salt & pepper to taste

Instructions:
Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil aligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.


Venison Steaks with Scotch Sour Sauce

Ingredients:
2 tb Butter,divided use
1/4 c Finely chopped shallots
5 Cranberries,crushed
1/4 c Scotch whiskey
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 Venison steaks
OR 4 small beef Porterhouse Steaks

Instructions:
Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer’s directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

Andrew

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