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The Roads Less Travelled – Beach Roads – Mussel Curry

November 7, 2013 in Uncategorized

I love reading recipe books, and I mean like in really reading them, I therefor love recipe books with more than just recipes in them, if you are the same you will love Penguin Books newest offering, Ultimate Braai Master, The Roads Less Travelled by Justin Bonello with Bertus Basson & Marthinus Ferreira written by Helena Lombard.

 

Visit www.capecook.co.za to read more and for the recipe.

For a change to win a copy of this book visit https://www.facebook.com/groups/capecook/

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Cape Brandy Pudding (Tipsy Tart)

October 25, 2013 in Dessert

The other night a friend that I have not seen a quite a while came to visit (with a new girlfriend) so I thought I better do pudding, not something I often do. With summer that still struggles to truly brake through here in Cape Town I thought it is a perfect opportunity to do a baked pudding, but with me not doing pudding on a regular basis, I needed a recipe, and I found this recipe for Cape Brandy Pudding also known as tipsy Tart on www.rainbowcooking.co.nz, Marietjie the owner of Rainbow cooking was friendly enough to give me permission to post her recipe here.

Please visit www.capecook.co.za for the recipe

Bon appetite

Potjie

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Easy Chicken Chilly

October 22, 2013 in Beans, Chicken, Chili

If you travel in North America or watch the food channel on Dstv long enough you will soon learn that chilli is not only a vegetable, but also the name given to a dish very similar top chilli con carne, but without the beans, well… sort of.. sometimes… kind off, for every now and then there is beans it chilli too, so I call this chicken chilli, but feel free to call it chicken con carne, after all a rose by any other name would smell as sweet, or should I say chilli by any other name will burn as much.

I like to grill a chicken, but as we are only 2 people in the house we normally eat the legs, wings and thighs for lunch/supper and the breast became chicken mayonnaise sandwiches the next day, unless my better half is not at home the next day. She doesn’t like hot food much, I do, so if I find myself alone at home and with leftover chicken breast in the fridge, this easy chicken chilli is what happens.

Please visit www.capecook.co.za for the recipe

Bon appetite

Potjie

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Ultimate Braai Master Judge, Marthinus Ferreira’s Boerewors Recipe

October 17, 2013 in Beef, Braai, Pork, Sausage

Episode 5 of Ultimate Braai Master was all about Boerewors and Burgers, the contestants found themselves in their biggest pantry yet, and could select ingredients for their gourmet burgers and Boerewors rolls to their hearts content in one of the biggest Pick & Pays in the concrete jungle of Johannesburg.

I asked Ultimate Braai Master Judge Marthinus Ferreira for a Boerewors recipe, and this is what he thinks a good piece of Boerewors should be.

For the recipe please visit www.capecook.co.za

Unfortunately, after each episode we must say goodbye to someone, and this week is was YingYang that had to leave the fire, it was a pleasure watching them braai over the last 5 weeks.

 

 To see what can legally be called Boerewors and for more recipes visit http://www.saboerewors.co.za

Bon appetite

Potjie

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May the wors be with the Ultimate Braai Master Contestants

October 16, 2013 in Braai

We have lost 6 teams in the first 4 episodes of Ultimate Braaimaster Season 2, who will go next? Watch SABC3 at 8:30PM to find out.

More about Ultimate Braai Master at www.capecook.co.za

Bon appetite

Potjie

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An (Ostrich Egg) Frittata and a Glass of Wine

October 14, 2013 in Eggs, Wine

Ostriches lay an average of 60 eggs an year, and in breeding season can lay up to one every other day. Ostriches inhabit the semi- and true-desert areas of the South Western Cape in South Africa, much the same area where Bushman previously lived, just one more way that shows how nature provides for her natural inhabitants.

An ostrich egg is roughly the equivalent of 24 normal chicken eggs, although I will not necessarily suggest that you replace 24 chicken eggs with one ostrich egg in your very delicate cake recipe.

Last week MJ de Witt owner of Signal Gun Wines and I cracked an ostrich egg and cooked a frittata in Ke-Monate’s pizza oven, I kept it quite simple, as it was the first time I ever cooked an ostrich egg, I wanted to taste what the egg really taste like. The yolk seems a bit more yellow than that of a chicken egg, and is a bit richer, more like an duck egg, I quite liked the taste, but you will need to get a couple of people that will eat ostrich egg to join you if you cook one, because unless you are on a very high protein diet, eating the equivalent of 24 chicken eggs might not be your thing.

For the recipe please visit www.capecook.co.za

Bon appetite

Potjie

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A Katonkel by any name is delicious

October 8, 2013 in Braai, Fish

In general people eat the same fish over and over, but maybe now that the more and more fish are on the SASSI orange and red list, people will start to look at eating different species of fish than what they are used too.

A week or so ago I stopped at the Kalkbay harbour to look what fresh fish was available, and there in between the yellow tail, cape bream and red roman’s it was, a couple of katonkel’s. Now if you google “katonkel” you will soon find yourself very confused, people have different explanations of what a katonkel is, and depending if you are in Kwazulu-Natal or in the Western Cape, it might be called something totally different.

According to Rudy van der Elst’s A Guide to the Common Sea Fishes of Southern Africa, a Katonkel is also called a king mackerel, couta, narrow-banded king or Spanish mackerel or tanguigue, with the scientific name of Scomberomorus commerson.

The following I find on a fishing forum “The CAPE KATONKEL is Sarda sarda, from the family: Scombridae, which are makerels, small tuna’s and bonnito’s. These fish are rather small, with the average being 1-4kg’s. They grow to about 10kg’s. VOROCOIUS feeders!! The older commercial guys will tell you of regular catchs of these fish, even off Kalk Bay harbour wall. They’re also called Atlantic Bonnito, Common Bonnito, Belted Bonnito, etc, etc. Because the smaller species of tuna, all belonging to the family Scombridae, look very similar and are roughly the same size, most anglers get the names wrong and often the wrong name is used so often, that the fish gets erroneously called by that name!!

To read further and for the recipe please www.capecook.co.za

Bon appetite

Potjie

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Lightly smoked and cured harder fillets with citrus and fennel salad.

September 21, 2013 in Fish, Smoking

It is almost the end of September, but winter is still truly with us here in Cape Town, with rain falling most of last week, and the daytime temperatures in the low teens, so it is still more time for body warming stews than salads, but I could not resist these harders when I saw them at the fish counter.

I have posted harder recipes previously, specifically the harders braaied wrapped in vine leaves, but this time I felt like doing something different with this under rated little fish, so I filleted them and then cured and smoked them lightly.

Hopefully summer, or at least spring will be with us soon, and then we can open an cold rosé to go with this salad.

For the recipe, visit www.capecook.co.za

Bon appetite

Potjie

 

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Episode 1 of Ultimate Braai Master and a Pot Beer Bread Recipe

September 19, 2013 in Braai, Bread

This is no ordinary cooking show, firstly is about South Africa’s favourite pastime, the braai, and South Africans take their braai seriously, every man and half the woman believe that they are braai masters, that no one can braai like them, but last night one team saw that there are at least 14 teams that were better than them over the 2 days, and over the next 12 challenges another 13 teams will hear those dreaded words “you are going home tonight” until only team is left, to be crowned the 2013 Pick & Pay Ultimate Braai Masters.

For more on the first episode, and for an easy beer pot bread recipe, go to www.capecook.co.za

Bon appetite

Potjie

 

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A Mexican Feast

September 16, 2013 in Beans, Beef

Everything must come to an end, and so it is with the Pick and Pay freshlyblogged competition this week, only 6 of us are left, at this end of this week anther 3 bloggers will be chopped, before the final 3 cook it out to be crowned the freshlyblogged champion.

If you like this recipe, please vote for it at http://freshlyblogged.co.za/recipe/mexican-feast/

Vote for this entry at http://freshlyblogged.co.za/recipe/mexican-feast/

It is said that if tortillas is the bread of Mexico then beans is their potatoes, but for a long time beans were the main source of protein until the Spanish brought cattle to Mexico. Beans which are indigenous to Mexico together with corn were cultivated by the Indians and are often eaten together.

Mexican regional cuisine is as varied as the landscape, which varies from snow capped mountains to citrus groves, but when discussing Mexican cuisine outside of Mexico it is always tortillas with their wide variety of uses, guacamole and nachos that comes up first, and today I will make a basic flour tortilla dough that I will use in two different ways, first for a burrito and the also for a fold over.

The Mexicans traditionally have their main meal (Comida) in the afternoon and it is made up of several courses, one which is almost always a soup, so in keeping with the tradition I will also do a spicy avocado soup.

The menu then for today is: 1. Spicy Avocado Soup with Deep Dried Tortilla Strips 2. Avocado Stuffed Cherry Tomatoes 3. Steak and Bean Fold-over’s 4. Steak and Bean Burritos with guacamole on the side.

Basic Flour Tortilla Dough

Ingredients

500g white bread flour

½ tsp baking powder

¼ tsp salt

100g salted butter at room temperature

½ cup warm water

Method:

Sieve the flour, baking powder and salt together in a large bowl

Add the butter, and work it through the flour until it looks like break crumbs

Add the water and mix through

Knead the dough on a floured surface until it is elastic, this will take about 15 minutes.

Divide into 12 equal pieces

Note: Use six of the dough pieces for the tortillas and keep 6 for the fold-over’s

Roll into a ball and roll out thinly, the tortilla should be about 30cm across

Heat a large heavy based frying pan over medium heat

Put the tortillas in the ungreased heated frying pan

Fry until the bottom starts to blister, about 1 minute

Turn around and fry another minute or so

Wrap the tortillas in a dry (and clean) dish towel to keep them warm and soft while you cook the rest

Avocado Soup:

Ingredients:

1 Avocado

¾ cup sour cream

250 ml Beef Stock made with Knorr Chilli Beef Stock

2 tablespoons chopped spring onions

Handful of fresh coriander chopped

Salt

Pepper

Oil for deep frying

2 tortillas from recipe above

Method:

Remove the stone and peel the avocado

Add avocado to bowl and mash with a fork

Add the sour cream and mix through

Add the coriander and spring onion

Add the stock to the avocado and blend with a stick blender into a smooth soup.

Taste and adjust seasoning with salt and pepper

Heat oil over high heat

Cut tortillas into strips

Deep fry until golden brown

Serve with the soup

Note: Make the soup just before serving, as it is made with fresh avocado it might discolour.

Guacamole:

Ingredients:

1 avocado

¼ cup sour cream

2 tsp sauce from Werda Spicy Mexican Bean Salad

Salt

Pepper

6 cherry tomatoes thinly slices

2 tablespoons spring onions very thinly sliced

3 tablespoons chopped fresh coriander

Method:

Stone and peel the avocado

Put avocado in bowl and mash with a fork

Add the sour cream to the avocado and mix through

Divide mixture into two and keep one batch aside for the stuffed tomatoes

To the other batch

Add the spring onions, tomato, bean sauce and coriander

Mix together

Taste and adjust seasoning with salt and pepper

Steak and Bean Burritos

Ingredients

6 cooked tortillas from the recipe above

500g frying steak

Oil for frying

Salt

Pepper

1 packet Werda Spicy Mexican Bean Salad

¼ cup of chopped fresh coriander

¼ cup chopped spring onions

Fresh coriander someone for if wants to add more to their burritos

Fresh chopped spring onion for if someone wants to add more to their burritos

Method:

Cut the steak into strips

Heat the oil over high heat

Season the steak with salt and pepper

Add steak to pan and fry over high heat until browned all over

Reduce the heat to medium

Add the beans and spring onions to the steak and fry until the beans are warm right through

Add the coriander and fry another 30 seconds, remove from the heat

Add some of the mixture to a warm tortilla add extra coriander and spring onion if required and roll up almost like a pancake (Keep half of the steak mixture for the fold-over’s)

Enjoy with the guacamole as a dip

Steak and Bean Fold Over’s:

Ingredients:

6 pieces of the tortilla basic dough recipe from above

Steak and bean mixture from recipe above

Little water

Oil for deep frying

Method:

Roll the dough into a ball

On a floured service roll out into a 15cm round

Put a little of the steak mixture in the middle of the dough

Brush the edge of one half of the dough with a little water

Fold the dough over and pinch the edges together, make sure there are no holes where the stuffing can escape.

Heat the oil over high heat

Deep fry the fold-over’s until golden brown and crispy, remove from oil and drain on kitchen towel

Serve with the guacamole

Avocado Stuffed Cherry Tomatoes:

Ingredients:

1 punnet of cherry tomatoes, less the 6 we used in the guacamole

Avocado and sour cream mixture we set aside when we made the guacamole

Salt

Pepper

Method:

Cut the tomatoes in half lengthwise

Scoop out the seeds with a teaspoon and discard

Grind some salt over the flesh of the tomatoes

Turn the tomato halves upside down and leave for 30 minutes to dry out a bit

Taste the avocado mixture and adjust the seasoning with salt and pepper

Scoop the avocado mixture into the hollowed out tomatoes

Serve as a side dish

Bon appetite

Potjie

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