Boerewors Rolls

Boerewors is a South African sausage that was first made by the Voortrekkers, the Dutch pioneers who travelled up from the Cape of Good Hope through South Africa during the 1830/40s. 

There are many recipes for boereworse; every butcher has his own secret recipe, but all in all they have the same flavour with the special spice these sausages contain. We get our boereworse from a butcher on the Bluff in Durban; it's called Kom Terrug, which means 'come back', and believe me you will come back for this worse.

The sausage, or worse, is made in one long, unjointed tube, which is made into a coil to put on the braai fire. The favourite ways to eat boereworse is either with pap and gravy or on a bread roll with an onion and tomato relish of some kind. This is my family's favourite.

Ingredients: 

6 hot dog rolls 

6 pieces of Boerewors (15cm)

margarine or butter

Sauce: 

15ml oil 

1 large onion, finely chopped 

2 large tomatoes, chopped 

10ml (2 tsp) sugar 

2 cloves of garlic, crushed 

1 chilli pepper, chopped 

15ml curry powder

salt & pepper to taste 

Preparation: 

Fry the Boerewors in a pan 

or braai over hot coals.

Slice the hot dog rolls in the length, 

but not right through.

Butter the inside of the roll and place 

the cooked Boerewors in the roll. Set aside. 

To Make The Sauce: 

Heat the oil and fry the onions, 

tomatoes, garlic, and chilli together. 

Season this mixture, add the curry powder and sugar. 

Simmer for 20 minutes until the sauce has thickened. 

Spoon the sauce over the 

Boerewors in the roll and you're ready to go.

Enjoy! 

Beetroot Salad

Ingredients:
1 bunch of beetroot

Vinegar Dressing:
125ml white vinegar
30ml water
5ml Dijon Mustard
5ml honey
10ml salt
2.5ml freshly ground black pepper
125ml Olive Oil
30ml sunflower oil

Method:
Remove beetroot leaves, leaving ± 2 cm of stems. Do not cut the root ends. Place beetroot in a large saucepan and cover with warm water.

Cover and simmer on medium heat for 45 minutes or until beetroot is tender (test with a fork or pointed knife).

Drain off water and leave beetroot to cool. Slip off the skins and trim the root and stem ends.

Pour dressing ingredients into a screw-top jar and shake until well combined.

Cut beetroot into quarters and pack into a sterilised glass jar.

Shake up dressing and pour over beetroot to cover.

Seal jar and refrigerate for 2-3 hours or overnight if possible.


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Rum and Banana Muffins

Rum and Banana Muffins 

I know that muffins don't normally have icing, 

or frosting as our American friends call it, 

but these muffins are so great with the topping. 

With the bananas, buttermilk and spice, 

they are definitely muffins, 

not cupcakes.

Enjoy!

Ingredients:
2 1/4 cup cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup mashed bananas (approximately 3-4 bananas, very ripe)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 sticks (1 cup) unsalted butter
1 1/3 cup sugar
2 large eggs
1/2 teaspoon ground cinnamon
1 1/2 tablespoon dark, spiced rum (Captain Morgan's)

Icing Ingredients:
450g of cream cheese
2 sticks (1 cup) unsalted butter
~ 5-6 cups icing sugar, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Method:


Preheat oven to 170C. Line two muffin pans with cupcake liners. Set aside.

In a large bowl, sift together all dry ingredients, including cinnamon. Set aside.

In a separate bowl, combine the mashed bananas, buttermilk, vanilla and rum. Set aside.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, blending entirely before adding the next egg.

Once the eggs are combined, begin adding the dry and wet ingredients in alternating order. Add 1/3 of the dry ingredients, beat on slow to combine. Add 1/3 of the wet ingredients, beat on slow to combine. Repeat until all of the wet and dry ingredients have been combined.

Scoop batter into prepared muffin pans. Fill each cup only 3/4 of the way to the top.

Bake 18-20 minutes. Let cool on a wire rack for 5 minutes before removing cupcakes. Let cupcakes cool completely before applying frosting.

While cupcakes are baking, prepare the Icing. Beat cream cheese and butter together until smooth. Add sifted icing sugar in 1 cup increments. After 4 cups, check for desired sweetness. Continue adding icing sugar until you have achieved desired level of sweetness. Blend in salt, vanilla and cinnamon.

Once cupcakes are completely cool, frost with cinnamon cream cheese frosting.

Bacon Broccoli Cheddar Corn Muffins

Bacon Broccoli Cheddar Corn Muffins

Ingredients:
1 cup fresh or frozen chopped broccoli
About 6 baby carrots or 1 large carrot
1 cup yellow corn meal
1/2 cup all purpose flour
1/2 cup white whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon sugar
2 strips of lean bacon
1 cup milk
1 egg
2 Tablespoons olive oil
1 loose cup of shredded Cheddar Cheese
About 2 tablespoons snipped spring onion tops


Method:
Preheat the oven to 220C.

Put the broccoli and carrot in a food processor or handi chopper and pulse to chop into little bits.

In a medium mixing bowl, add the corn meal, flours, baking powder, salt & sugar. Stir to mix well.

Meanwhile fry the bacon until crisp and chop or crumble into little bits.

Add the crumbled bacon, milk, egg, olive oil, chopped vegetables, cheese and snipped spring onion to the batter and stir just until everything is mixed well.

Spoon the batter into 12 prepared muffin tins. 

Bake at 220C for 15 - 18 minutes or until they are golden brown on top.

Coffeehouse Coffee Cake Muffins

Ingredients
1/2 cup finely chopped pecans
1/4 cup brown sugar
1 teaspoon cinnamon
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
10 tablespoons butter, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
1 egg
1 teaspoon vanilla extract

Method:
Preheat oven to 350 degrees and grease or line 12 muffin cups. Combine pecans, brown sugar and cinnamon in a small bowl, set aside.

In a large bowl combine flour, sugar and salt. Just give it a little stir with your spoon or spatula.
Take 8 tablespoons of your butter, slice into small pieces and drop into flour. Using pastry blender, mix butter into the flour until butter is small and crumbly. It only takes a minute or two.

Remove 1 cup of flour mixture and add it to brown sugar mixture

Stir with a fork to blend and add in remaining 2 tablespoons of butter, you can melt the butter or just soften it in the microwave (this is what I did) creating a nice crumb streusel topping. 

Remove 3/4 cup of streusel and set aside.

Add baking powder and baking soda to remaining flour mixture.

Combine egg, sour cream and vanilla till well blended and creamy. I did this in the 2 cup measuring cup I used to measure my sour cream. 

Add sour cream mixture to flour mixture and stir just till all combined and moist. Batter will look lumpy. 

Now add the 3/4 cup of streusel topping to your batter, just fold it in so it's evenly distributed.
Spoon batter evenly into muffin tins.

Now start topping with the streusel. You'll need to press the streusel into the batter a bit to keep it all in.

Place in oven and bake for 18-25 minutes. Start checking at 18 minutes by inserting a toothpick, the only thing that should be on the toothpick might me some of the crumb topping. Mine took about 22 minutes.

Remove from oven and let cool for 5 minutes before removing to wire racks.

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Chicken Lemon and Thyme Risotto

Chicken Lemon and Thyme Risotto

Ingredients:

2 chicken breasts, skinless and cut into small stir-fry pieces

350g easy cook risotto rice

1L chicken stock

15g butter

2 leeks, trimmed and sliced

15ml olive oil

Sea salt and freshly ground black pepper

15ml fresh thyme, chopped or 7.5ml dried thyme

Grated zest and juice of half a lemon

25g grated Parmesan cheese

Method:

Put the rice and stock in a large saucepan and bring to the boil. Cook uncovered, stirring frequently, for about 15 minutes or until the stock has been absorbed and the risotto has a thick, soupy consistency.

While the rice is cooking, melt the butter in a non-stick frying pan. Add the leeks and cook for 5 minutes until tender then remove to a plate and set aside.

Pour the olive oil into the frying pan, season the chicken with salt and pepper and fry over medium-high heat for 5-6 minutes or until cooked through and golden brown.

When the rice is ready, stir in the thyme, lemon zest and juice. Mix in the leeks and chicken, followed by the Parmesan cheese. Check the seasoning before serving the risotto in warmed bowls.

Chicken Tikka Mango Wraps

Chicken Tikka Mango Wraps

Ingredients:

200g chicken tikka mini fillets, chopped

75g sour cream

4 soft flour tortilla wraps

50g iceberg lettuce

½ ripe mango, peeled and thinly sliced

½ red onion, peeled and thinly sliced

Spicy potato wedges to serve

Method:

Spread sour cream over each tortilla wrap. At one end of each tortilla, arrange the lettuce, mango, red onion and chicken in a line. Fold in the edges to contain the filling and roll the whole tortilla into a sausage shape.

Halve each rolled up tortilla diagonally and secure with a cocktail stick. Serve with spicy potato wedges.

Chicken and Apricot Burgers with Yoghurt and Cucumber Relish

Chicken and Apricot Burgers 

with Yoghurt and Cucumber Relish

Ingredients:

500g chicken mince

4 spring onions, trimmed and finely sliced

8 dried apricots, finely chopped

Salt and freshly ground black pepper

15ml olive oil

Pitta bread to serve

For the Relish

125ml Greek yoghurt

10cm cucumber, finely chopped

30ml fresh chopped mint

Method:

Mix the minced chicken and spring onions, dried apricots and a generous amount of seasoning. Divide the mixture into 4 and shape each portion into a burger about 10cm wide.

Heat the oil in a frying pan and cook the burgers two at a time. Leave to cook over medium high heat for 5 minutes. Turn over and cook for another 5-6 minutes on the other side or until they are cooked through.

Meanwhile, make the relish by mixing all the ingredients. Serve the burgers with the relish and warmed pitta bread.

Chicken and Spring Onion Burgers

Chicken and Spring Onion Burgers

Ingredients:

500g chicken mince

6 spring onions, peeled and chopped

Grated zest of one lemon

50g fresh bread crumbs

25g freshly grated Parmesan cheese

Salt and freshly ground black pepper

10ml sunflower oil

4 burger buns, cut horizontally

Lettuce leaves

Potato wedges and relish to serve

Method:

Mix together the chicken mince, onions, lemon zest, breadcrumbs, Parmesan and seasoning. Shape the mixture into 4 patties, each measuring about 10cm wide.

Pan-fry the patties in oil over a low to medium heat for about 15 minutes, or until cooked through, turning halfway through.

Meanwhile, lightly toast the burger buns. Cover the base of each bun with lettuce and a burger. Serve with potato wedges and relish on the side.

Texas-Style Barbeque Chicken with Carrot and Red Cabbage Slaw

Texas-Style Barbeque Chicken 

with Carrot and Red Cabbage Slaw

Ingredients:

4 chicken quarters, skinned

For the Texas Dry Rub

15ml sea salt

15ml paprika

15ml golden caster sugar

15ml dry mustard powder

Zest of 1 lemon

2.5ml cayenne pepper

5ml freshly ground black pepper

6 garlic cloves, peeled and crushed

For the Slaw

½ cucumber, cut into julienne strips

1 large carrot, coarsely grated

¼ red cabbage, finely shredded

50ml red wine vinegar

Salt and freshly ground black pepper

Method:

Mix together the dry rub in a bowl. Rub over the chicken and leave for at least an hour, or preferably overnight in the fridge.

Combine the salad ingredients in a bowl. Season and toss together to mix well.

Cook the chicken on the barbeque, braai or under a medium-hot grill for 10-12 minutes on each side, or until cooked through – when pierced with a skewer the juices should run clear.

Serve with the prepared slaw.

Chicken Escalopes with Olive Butter

Chicken Escalopes with Olive Butter

Ingredients:

2 skinless chicken breasts

15ml olive oil

30ml fresh parsley, tarragon or oregano (or a mixture), chopped

Juice and zest of half a lemon

Freshly ground black pepper

25g butter

4 green or black olives, stoned and finely chopped

Method:

Place chicken breasts between two sheets of cling film and beat out to about 5mm thick with a rolling pin.

Mix the oil, half the chopped herbs, the lemon zest and juice in a shallow bowl. Add some pepper and coat the chicken in the lemon and herb mixture. Leave to marinade for 30 minutes.

To make the olive butter, soften the butter in a small bowl and add the olives and the rest of the herbs. Transfer to a small serving bowl and set aside until ready to use.

Heat a griddle pan to medium high. Press both escalopes on the griddle and leave for 4 minutes to ensure the chicken is sealed. Turn over and cook for another 3-4 minutes. Serve whole or cut into 2-3 pieces with the olive butter melting on top.

Griddled Chicken with Apricot Chutney

Griddled Chicken with Apricot Chutney

Ingredients:

4 skinless chicken breasts

250g dried apricots, chopped

5ml sugar

5ml dried chilli flakes

15ml black mustard seeds

10ml white wine vinegar

Oil for brushing

Potato wedges to serve

Lemon wedges to serve

Method:

Put the apricots in a pan with the sugar, chilli flakes, mustard seeds and white wine vinegar. Cook over a low heat for 10-12 minutes, or until the apricots are soft. Set aside.

Heat a griddle pan until hot, brush with oil and cook the chicken over a medium heat for about 5 minutes on each side, or until cooked and the juices run clear.

Serve with the apricot chutney, potato wedges and lemon wedges.

Herby Chicken with Asparagus and Tomatoes

Herby Chicken with Asparagus and Tomatoes

Ingredients:

4 skinless and boneless chicken breasts, halved horizontally

1 bunch of fresh herbs (parsley, chives, basil) chopped

Juice and zest of 1 lemon

Salt and freshly ground black pepper

20 asparagus spears, trimmed

12 cherry tomatoes

Olive oil

New potatoes to serve

Chives to garnish

Method:

Toss the chicken with the mixed herbs, lemon juice and zest. Season to taste. Cover and set aside.

Preheat a griddle pan to hot and cook the asparagus and tomatoes for 5 minutes, turning occasionally. You may need to do this in batches. Set aside and keep warm.

Cook the chicken pieces on a hot griddle for 4-5 minutes each side or until cooked through. Slice the chicken diagonally and layer with the cooked vegetables. Drizzle with olive oil and serve with boiled new potatoes, garnished with chives.