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Recipe of the month

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Sosaties!

(South African Lamb Kebabs)

Cut lamb into bite size chunks and thread onto a wood skewer alternating with dried apricots, pieces of onion and sheep fat or bacon.
Place in a glass or plastic dish and pour our Bill’s Bledie Lekker Sosatie Marinade over the skewers and allow sosaties to marinate in the refrigerator for at least 24 hours, turn from time to time.
Grill sosaties on a gas or charcoal grill at a medium heat, salt to taste and turn from time to time until cooked. (Chicken can also be used as an alternative for lamb to make mouth watering Chicken Sosaties)

Bobotie

Ingredients:
150ml Bill’s Bledie Lekker Sosatie Marinade,1 regular bagel (in place of US white bread), 200ml milk, 25ml cooking oil, 1 onion (fine chopped), 10ml salt, 5ml turmeric, 15ml Worcestershire sauce, 2.2lb ground beef, 100ml sultanas (golden raisins), 3 eggs

Method:
Soak bagels in milk, then heat oil and sauté onions in a pan, add Bill’s Bledie Lekker Sosatie Marinade and Worcestershire sauce and mix. Drain and mash bagel, keeping any leftover milk. Add mashed bagels, ground beef, and sultanas to the mix and blend well and cook over a low heat until meat has browned and then remove from heat and allow. Blend salt and 1 beaten egg and mix into the cooled mixture and then spoon this into a greased 12” x 8” baking dish. Add turmeric to the left over milk and whisk in the remaining eggs. Pour this mixture over the meat mixture in the baking dish and decorate with a few bay leaves. Place in 180c preheated oven and bake for 60 minutes until firmly set
Serve with white rice and chutney.

Caramel Fridge Cake

Ingredients:
1 packet Tennis Biscuits
1 tin caramelised condensed milk

Method:
Butter each side of the Tennis biscuits with the caramelized condensed milk and then sandwich together each biscuit to form the same shape as found when opening the packet.
Once this is done also coat the entire outerside with Caramel treat and place in the freezer for a few hours.
Remove from the freezer and slice while frozen

Instant Melktert

Ingredients:
(Makes 2 Milk tarts)
1 tin Condensed Milk
2 condensed milk tins of Milk
2 heaped tablespoons cornflour
1 heaped tablespoon Custard Powder
2 eggs
1 teaspoon vanilla essence
cinnamon powder
2 Graham cracker pie shells

Method:
1. Whisk the tin of Condensed Milk and 1 tin of Fresh Milk together and heat until about to boil for about one and a half minutes while stirring
2. Whisk the cornflour, custard powder, eggs, vanilla essence and 1 tin of fresh Milk together
3. Pour the hot milk mixture #1 onto the custard and egg mixture #2 then whisk together and heat while stirring until the combined mixture is smooth and thick, then pour the mixture into a graham cracker pie base, smooth the surface and sprinkle with cinnamon powder. Allow the Melktert to cool and then store in a refrigerator until set

 

Vetkoek (South African Pan Fried Bread)

Ingredients:
(Makes 4-8 Vetkoek)
250ml cake flour
1 Teaspoon baking powder
1/2 teaspoon salt
1 egg
125ml milk
125ml oil for frying

Method:
1. Sift the flour, baking powder and salt together.
2. Beat egg separately and add to flour.
3. Add milk and mix until smooth.
4.Heat oil in a frying pan and drop a heaped tablespoon of the batter into the oil and fry for two to three minutes on one side and then turn over and fry on the other side for about one minute until golden brown on the outside. Once you have done this you can use more batter to make a larger "vetkoek" but do not make more than four at one time.
5. Serve hot with butter and Illovo Golden Syrup or with a savoury filling of your choice

 

Cape Malay Pickled Fish

Ingredients:
2 cups of our Bill’s Bledie Lekker Sosatie Marinade, 2 lbs of cleaned firm-fleshed fish, 2 sliced onions, 4 cloves garlic coarse salt as needed, cooking oil.

Method:
Slice onions into rings and chop garlic, lightly saute onions and garlic in a little oil and then add 2 cups of Bill's Bledie Lekker Sosatie Marinade, bring to the boil and simmer for a few minutes then remove from heat, Firm up fish by rubbing coarse salt on both sides and then letting stand in a glass bowl for 20 to 25 minutes. Rinse of the fish and pat dry with paper towel then cut into serving sizes. Heat oil in frying pan and fry fish until cooked (do not use any batter) Layer the fish in a glass or ceramic serving dish alternating with the with the onions and sauce, ensure that the top layer of fish is covered with sauce, allow to cool and then refrigerate. Allow to marinate for 48 hours and then serve cold with salads (This should keep for at least a week in the refrigerator)

 

Oxtail Potje

Ingredients:
500g Oxtails cut 2 inches thick pieces
10 slices Bacon cut in 1 inch pieces
˝ cup Flour seasoned with salt and pepper
1 litre beef stock
1 can tomato paste
1 Bay leaf
6 black peppercorns
1 bouquet garni
6 large leeks, chopped coarsely
2 large onions, chopped coarsely
6 large carrots, chopped coarsely
20 button mushrooms
1 cup red wine
˝ cup sherry
˝ cup cream
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons crushed garlic

Method:
1. Dry oxtails with paper towel.
2. Put seasoned flour in a Ziplock bag, then add the Oxtail and shake to coat with flour.
3. Heat butter and olive oil and sauté bacon pieces.
4. Remove bacon and brown Oxtail in resulting fat, remove and drain.
5. Finely dice 4 of the carrots. Coarsely chop the onions and the leeks.
6. Add the finely diced carrots, leeks, onions and sauté until softened
7. Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
8. Bring slowly to a boil and cook slowly for 3 - 4 hours.
9. 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
10. Just prior to serving, add cream and stir in.
11. If you want to thicken the sauce mix some cornstarch with the cream before adding.
12. Serve over white rice and sing hallelujah!