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Janine Smith
Email  janine@concierge911.co.za
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Roast Leg of Springbok #free #recipe #roast

Ingredients: MARINADE 6 rosemary sprigs 8 thyme sprigs 2 bay leaves 5ml black pepper 500g mirepoix or cubes of root vegetables 6 garlic cloves 2 litres red wine ROAST 2,7kg springbok leg 8 garlic cloves, halved 30ml olive oil 500g mirepoix or cubes of root vegetables 50ml tomato paste 250g streaky bacon, fried 4 thyme sprigs 4 rosemary sprigs 2 bay leaves 10ml crushed black pepper 200g dried apricots, optional SAUCE 30ml mild German mustard 60ml redcurrant jelly 100ml port beurre manié, as needed 200ml sour cream, optional VEGETABLES 3 turnips 3 parsnips 3 celeriacs 3 carrots 2 onions 2 sweet potatoes 2 thyme sprigs 2 rosemary sprigs coarse salt and black pepper, to taste 50ml olive oil POTATOES 4 large potatoes 20ml olive oil 250g assorted mushrooms 1 garlic clove 10ml fresh flat-leaf parsley, chopped 2 spring onions, chopped 50g – 80g butter 50g – 80g cheddar, grated Method: Mix all the marinade ingredients together and marina
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Mealie Bread - Perfect for Heritage Day in South Africa

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This is my first attempt. I hope it tastes just like my granny's mealie bread. She used to mince corn with her old-fashioned mincing machine. The type with the handle one has to turn like a crank handle. Mealie bread was traditionally made by steaming rather than baking. Perfect for camp fires. Her mealie bread was delicious and moist. It makes a great side dish for any braai or barbeque and is great on its own, as well. INGREDIENTS 1 cup (250 ml) chopped onions or thinly sliced leeks 360 (3 cups) grams plain flour (all-purpose/standard grade) 1 Tablespoon baking powder 3 eggs (large) 125 ml (1/2 cup) milk salt Paprika 2 Tablespoons (60 grams) butter melted 2 tins corn (410 grams each) 1 cup (250 ml) grated cheddar cheese ¾ cup (180 ml) plain yoghurt METHOD Preheat the oven to 190°C. Grease and line a loaf pan with parchment or baking paper, making sure to leave an overhang for easy removal of the bread. Sauté onions, pre-seasoned with Green Onion Seasoning, in butter. Leave to coo
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Proper Durban Chicken Curry

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INGREDIENTS: 12 chicken pieces 2 tablespoons oil 2 medium sized onions sliced fine 1 teaspoon garam masala 1/2 teaspoon turmeric 1 teaspoon ground corriander 1 teaspoon cumin seeds 2 tablespoon Durban masala 2 bay leaves 2 star anise 2 cardamom 2 ripe tomatoes (to be peeled, de-seeded then grated) desired limit salt (I used 1 teaspoon) 1 teaspoon ginger and garlic curry leaves bunch fresh coriander 500ml chicken stock half cup peas 4 medium potatoes quartered 1 tablespoon tomato concentrate (if you want to achieve the deep orange color without added colorants) INSTRUCTIONS: Prepare the chicken and vegetables. Wash and peel the vegetables. Blanche tomatoes in boiled water this will help remove the skin off the tomatoes. Once the skin is off – remove the seeds then grate to form tomato puree. Slice the onions fine. Peel and cut the potatoes into quarters then soak in water until needed. This recipe requires just 2 tablespoons oil- no more! Additional oil is released by first browning th
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